CLH Digital - Issue #141

Issue 141

Alcohol Duty Freeze Extended Until August 2023 www.CLHNews.co.uk

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Planned increases in alcohol duty have pushed back until August 2023 the government has confirmed.

Announcing the move in the Commons, Treasury minister James Cartlidge said it is hoped the extension will "provide certainty and reassure pubs, distilleries and breweries as they face a challenging period ahead".

While new duty rates usually come in on the 1 February each year, Mr Cartlidge set out that this year the duty rates decision will be held until the Chancellor Jeremy Hunt delivers his Spring Budget on the 15 March 2023.

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Further, the Minister made clear that if any changes to duty are announced then, they will not take effect until 1 August 2023. This is to align with the date historic reforms for the alcohol duty system come in, and amounts to an effective six month extension to the current duty freeze.

As part of the government’s commitment to responsible management of the UK economy, these changes will provide pubs, breweries, distilleries and other alcohol-related businesses with increased certainty to plan and make investment decisions more effectively.

(CONTINUED ON PAGE 3...)

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Issue 141

Editor's Viewpoint

Merry Christmas to all our readers!

It’s good to once again lead with good news although celebrating a duty freeze until August 2023 is, to my mind, just a stop gap.

Nevertheless, it is welcome! Our current duty system is archaic, unsustainable and, for want of a better phrase, a “complete public rip-off”!

The sector has been overtaxed for decades. I highlighted just by how much last week when compared to other countries.

EDITOR

Peter Adams

The current alcohol duty freeze, first announced at Autumn Budget 2021, did not go far enough, in my opinion. Yes, it means saving consumers over £3 billion over five years, so “grateful for small mercy”, but the Chancellor (and ones before him) have repeatedly missed an opportunity for complete reform.

The government says that, “The new alcohol tax system will adopt a common-sense approach, where the higher a drink’s strength the higher the duty, whilst new reliefs will be made available to help pubs and small producers thrive.”

From what I can gather, the reform will look to restructure alcohol duty so that all beverages will be taxed in direct proportion to their alcohol content, and to simplify the regime, the government intends to reduce the number of main rates from 15 to 6, with common thresholds for each set of bands across product categories, and rates will be harmonised for drinks at 8.5% ABV or above.

To stimulate innovation, the government will introduce reduced rates for products below 3.5% ABV. The government also intends to introduce a common small producer relief, so to reduce the tax burden on smaller producers of wine, cider, spirits and madewine below 8.5% ABV. Alongside this, a new relief that recognises the importance of pubs and supports responsible drinking will be introduced, with duty rates on draft beer and cider being cut by 5%.

All positive, but compared to duty in EU countries we are still one of the very highest.

I am hoping though that the government may be finally recognising the importance of, as opposed to continually taking it for granted. The hospitality, licensed on-trade, cider makers, brewers, distilleries and wine makers have a special and historic place at the heart of

our communities.

Providing not only thousands of jobs, but as centres of activity that enhance and often define the social fabric of communities, in particular at this time of the year.

Not to mention of course the contribution it makes to the treasury coffers. So don’t just freeze duty until August 2023 - there is much MUCH more to do!

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

Signs are looking good for Inbound tourism in 2023 (see page 9), which is another good reason to cheer. Spending by inbound visitors is expected to reach £28.5 billion surpassing 2019’s record high.

TELEPHONE:

Last year total domestic tourism expenditure (including day trippers) was £98 billion, up £36 billion on 2020, so the signs are there that the resilient sector can bounce back from the horrendous difficulties of 2022, but ONLY with the support of government, duty, rates, energy, training and, our old gripe, VAT.

FAX: 01202 552666 sales@catererlicensee.com

As previously stated I was a vocal demonstrator (for the first time in my life) at a demonstration at Parliament Square and the Treasury last month to lobby the government for support.

I said weeks ago the levels of anger and despair were hidden in plain sight, so I do hope that 2023 will see even more demonstrations and lobbying. It really is the ONLY way to get them to listen!

And on that note we all here at CLH News would take this opportunity to thank you all - readers, contributors, valued advertisers - without whom this publication would not be possible. So thank you for your support, and we wish you all a very Merry Christmas!!!!

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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www.CLHNews.co.uk @CLHNews CLHNews CLHNews

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

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Alcohol Duty Freeze Extended Until August 2023 Issue 141

(...CONTINUED FROM FRONT COVER) Exchequer Secretary to the Treasury James Cartlidge said: “This announcement reflects this government’s commitment to responsible management of the UK economy and supporting hospitality through a challenging winter.

“The alcohol sector is vital to our country’s social fabric and supports thousands of jobs - we have listened to pubs, breweries and industry reps concerned about their future as they get ready for the new, simpler, alcohol tax system taking effect from August.

“That’s why we have acted now to give maximum certainty to industry and confirmed there will be just one set of industry-wide changes next summer.”

SLASHING RED TAPE The current alcohol duty freeze was announced at Autumn Budget 2021, saving consumers over £3 billion over five years. It was expected to come to an end on 1 February 2023, following the Chancellor’s reversal of most of September’s Growth Plan to restore trust in the economy and strengthen public finances.

At Autumn Budget 2021 the government announced the biggest reforms to alcohol duty in 140 years. The changes overhaul the UK’s outdates rules following exiting the EU by radically simplifying the entire system and slashing red-tape. To give industry more time to prepare, September’s Growth Plan set out that the reforms would take effect from 1 August 2023.

The new alcohol tax system will adopt a common-sense approach, where the higher a drink’s strength the higher the duty, whilst new reliefs will be made available to help pubs and small producers thrive.

New Draught Relief will be worth £100 million a year and will ensure smaller craft producers can benefit, the threshold for qualifying containers will be 20 litres.

Small Brewers Relief will be renamed Small Producer Relief, reformed and expanded. Until the revamp, a cliff-edge existed when relief is withdrawn for brewers who make more than 5,000 hectolitres a year. This will be addressed, there will instead be a gradual taper to the removal of relief, which will empower small breweries to grow, after they had made clear through consultation that the current design was acting as a barrier. Further, the expansion of the relief means that all producers that make drinks below 8.5% – mostly craft brewers and cidermakers – will be able to get relief on their products.

SIMPLER FAIRER SYSTEM The alcohol duty reforms will help create a simpler, fairer and healthier duty system. Higher rate for sparkling wines will come to an end, meaning they will pay the same rate as still wine. Liqueurs will be put on the same footing as fortified wine, meaning a sherry and Irish Cream will

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now pay the same duty, and super-strength ‘white cider’ will rise to address public health concerns.

costs spiralling we would urge the Government to go further to ensure the number of breweries in the UK doesn’t continue to decline.

The wine industry will also be supported as they adapt to the new system. All wine between 11.5-14.5% alcohol by volume (ABV) to calculate duty as if it were 12.5% ABV for 18 months from the implementation of the new system.

“Independent brewers would like to see the new draught beer duty relief increased from 5% to 20% when it is introduced next summer to give our struggling pub industry a shot in the arm, as well as continued support for independent breweries under the energy bill relief scheme.”

A duty freeze was originally proposed by Kwasi Kwarteng during his brief stay in 11 Downing, but this was then reversed by his replacement as chancellor, Jeremy Hunt, in what was described by some in the industry as a “huge blow”. Hunt’s proposals to raise duties, due to come into effect on 1 February, would have seen 7 pence added to the price of beer, 38p on a bottle of wine and more than £1.30 on spirits in early 2023.

FURTHER SUPPORT NEEDED

However, in a statement made by Hunt earlier this month he said: “I can inform the House that I have asked the Office for Budget Responsibility (OBR) to prepare a forecast for 15 March 2023 to accompany a Spring Budget.” An announcement from The Treasury specifically about maintaining a duty freeze for a further six months than was originally intended is expected this afternoon.

DECISION WELCOMED Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “The decision to extend the freeze on beer duty will be welcomed by pubs and brewers alike. In 2022 our industry has faced pressures and challenges like never before. This freeze will allow £180million to be reinvested into our sector at a critical moment and inject a much-needed flurry of festive cheer for pubs and breweries. It shows the Government understands just how much our pubs and brewers mean to communities across the UK. “Investment in our sector now will pay dividends in villages, towns and cities across the country for generations to come. Pubs and brewers are a crucial thread in the social fabric of our society and contribute not only economically but socially, connecting people in communities up and down the country.

“We look forward to working with the Government to implement the promised duty reforms in 2023 ensuring a fair and modernised rates system in the UK that support lower-strength products and our country’s pubs.”

VITAL ROLE IN HOSPITALITY INDUSTRY Richard Naisby, National Chairman The Society of Independent Brewers (SIBA) said: “Independent breweries play a vital role in the British hospitality industry and are embedded in their local communities, providing jobs and adding greatly to local economies across the UK. The extension of the beer duty freeze will come as welcome news to these vital independent businesses, providing some certainty until the summer.

But with breweries facing pressure from every direction and energy

The Night Time Industries Association welcomed the move, but said the government must “recognise the full extent of the problem, and consider further support in the coming months for many businesses to survive”.

“The alcohol duty freeze will give businesses some breathing space but will not repair the damage already done or solve the immediate challenges faced by the sector following three years of disruption,” they said.

GOOD FOR BUSINESS GOOD FOR CONSUMERS UKHospitality CEO, Kate Nicholls, said: “The Government’s postponement of an announcement on future energy support until the New Year, comes at a time when businesses are facing rising bills and rates that fluctuate daily. Operators thus need urgent clarity in order to make business critical decisions for 2023 and, in the meantime, we urge OFGEM to continue to pressure energy suppliers to deal fairly with commercial customers and to clamp down on poor practices and unfair terms.

“News of a Duty Freeze on alcohol until August 2023, however – something UKHospitality has been urging the Government to do – is more welcome. Any inflation-linked hike in alcohol duty would have heaped further pressure on the sector and, ultimately, a six-month delay is good for businesses and good for consumers.

“These changes, coupled with duty reform, should also mean a reduction in duty for draught beer and is a good example of smart regulation helping businesses. It’s essential now that drinks producers also recognise this freeze in their own pricing to support their hospitality customers at this difficult time.”

Nick Mackenzie, Chief executive of Greene King, said: “The Chancellor’s decision to extend the freeze on alcohol duty is great news for the industry and recognises the vital role that pubs play at the heart of communities.

“This announcement is welcome and will do much to support our pubs and tenants through a challenging winter as the sector continues to face severe cost pressures. However, we urge the Government to keep its promise to modernise the alcohol duty system so it is fairer for pubs and supports lower-strength products. Fundamental reform is long overdue and will open up investment in the sector, enabling pubs to continue to support communities up and down the country.”

How to Give Your Staff a Tax-Free Christmas Bonus 4

CLH Digital

Issue 141

By Andrew McGain, Director, Sherlock & Co. Chartered Accountants (www.sherlockandco.uk)

December is often a time when businesses look to give back to their employees and celebrate the company’s success over the last year. The most common way to do so is through a Christmas bonus, usually in the form of some extra cash, but this is not always the best way to get the most from your money.

Cash bonuses paid by businesses are subject to Income Tax, which means that anyone who receives a bonus will not benefit from the full value of your Christmas gift. If you give goods with a cash value, these will also be subject to a tax liability that will reduce their value in most cases. These factors can make it difficult to decide how much to offer as a bonus, and may lead you to ask whether you can give a Christmas bonus without incurring this tax liability.

Thankfully, there is a way. By using the trivial benefits exemption to offer staff (including company directors) bonuses in the form of gift vouchers, you can avoid any tax liability for the business and for the recipient and let your staff enjoy the full value of a well-earned Christmas bonus.

Here, the expert chartered accountants at Sherlock & Co will explain

how the trivial benefits exemption works, the restrictions that apply, and what businesses need to do in order to take advantage of this exemption in time for Christmas.

HOW CAN I MAKE SURE GIFT VOUCHERS QUALIFY AS TAX-FREE BONUSES? Gift vouchers are among a number of possible items that may be considered “trivial benefits” under tax law. Unlike cash bonuses or goods, trivial benefits are not subject to Income Tax, although there are some conditions that you must meet when giving vouchers to ensure that they qualify as trivial benefits.

If the gift vouchers meet all of the following restrictions, it will be considered a trivial benefit: • Each voucher must cost a maximum of £50 • The voucher must not be a cash voucher or be exchangeable for cash • The recipient must not be entitled to the voucher through the terms of their contract • The voucher cannot be given as a reward or performance incentive • The voucher cannot be provided as part of a salary sacrifice arrangement Not only are vouchers that meet these conditions free from any Income Tax liability, but their cost is a tax-deductible expense for the business. It does not matter where you buy the voucher from, so you are free to pick something your staff will like. You might choose a popular high-street shop, an online outlet, or a voucher that they can spend in

multiple places to allow them to choose for themselves.

ARE THERE LIMITS TO HOW MANY VOUCHERS I CAN GIVE? There are no limits on how many vouchers you can give, but there are some limitations on how many staff members and directors can receive.

For employees, there are very few restrictions and they can enjoy essentially unlimited trivial benefits each year (that meet the above conditions), but they cannot receive more than one per day.

For directors of companies with five or fewer shareholders, there is an annual limit of £300 per tax year on the trivial benefits they can receive.

These businesses are referred to as “close” companies and this £300 limit extends to anyone who lives in the same household. Nevertheless, this means that directors can enjoy up to six £50 gift vouchers each year without incurring any additional tax liability.

For these reasons, vouchers that qualify for the trivial benefits exemption can be a good way to offer bonuses throughout the year. What is more, trivial benefits are discretionary, which means that you do not have to give them to every employee. You can give to one employee, a group, or your entire staff - just remember, you cannot give them in recognition of hard work without incurring a tax liability and this may be more difficult to prove if you give them to only a few select recipients.

With all of this in mind, we hope that you take advantage of the trivial benefits exemption and give a generous, tax-free Christmas bonus to your staff this year.

The Builder’s Arms, Croydon, Takes Nine Trollies of Shopping to the Local Foodbank The Builder’s Arms in Croydon raised over £1,000 through a hamper raffle – and promptly headed to the supermarket to purchase nine trolley-loads of goodies for the Esther Community Enterprise Food Bank. Simon Griffiths, the big-hearted general manager at The Builder’s Arms, put the three hampers together and raised a total of £1180 through the sale of raffle tickets. The hampers were filled with goodies donated by various suppliers, brewery tours and trips to Sipsmiths Gin Distillery.

The raffle was drawn on Monday 19 December – and Simon and his team immediately headed to the local Asda to fill up with essentials and Christmas treats for the food bank.

Simon said: “Christmas is a time for giving and my team and I wanted to make sure that as many people in Croydon as possible could eat well on this special day.

The team at Asda were amazing – we had nine trollies, full of rice, pasta, tinned food, tea and coffee, cereal and Christmas choccies.

“When we arrived at the food bank, with two full cars and an Uber XL, the ladies at the food bank were stunned. I think they were expecting a couple of bags of

shopping – so it was a bit of a shock to see so much food. It was so rewarding to see the delight on their faces and to know that we have made so many people’s Christmases that little bit better. And I think the team at the food bank will be customers for life at The Builder’s Arms.

“I can’t thank my customers enough for their generosity with the raffle tickets. The team at Asda were outstanding, opening a special checkout just for us, and even our Uber driver was amazing and gave up his time to help us unload the food into the food bank. The spirit of Christmas and the season of goodwill is certainly alive and kicking in Croydon.”

Supporting Your Colleagues Over the Festive Period With hospitality gearing up for the traditionally busiest time of the year, Drinkaware is stressing how important it is for staff to be aware of the pressures that colleagues are under and be mindful of how to look after each other.

As part of that duty of care, Adam Jones, Drinkaware’s business development and partnerships director, offers some practical advice on spotting whether drinking may be getting out of control for someone you know.

Over the last couple of years, we have all become more acutely aware of those around us and the community that we live and work in. This year the hospitality sector faces further challenges – staff shortages, strikes, and rising costs for businesses and individuals.

With these increased stresses those working in the hospitality industry are more likely to become heavy or dependent drinkers with alcohol being used as a coping mechanism.

If someone you care about is drinking too much, whether it is out of habit, anxiety or adjusting to new

working patterns, you may be well placed to recognise changes in their behaviour and help. The more we drink, the greater our tolerance for alcohol can become and this for some could lead to dependence over time, so it is important to recognise potential warning signs and seek support sooner rather than later.

Signs that you should look out for include: • Seeming tired, unwell or irritable • Feeling anxious or depressed, or talking about having trouble sleeping • Seeming secretive or dishonest about how much alcohol they’re drinking • Being unable to say no to alcohol or stop at one or two drinks • Appearing drunk more often, or needing to drink more in order to get the same effect • A lack of interest in regular activities, instead favouring occasions to drink With the festive season approaching and everyone under pressure to deliver high levels of customer service, look out for each other and if you spot any of the signs and think that one of your colleagues or someone you care about is drinking too much, remember that help is available.

Drinkaware provides online tools and advice at www.drinkaware.co.uk and our free online service Drinkchat is available with trained advisors on hand to provide confidential advice and support or call Drinkline on 0300 123 1110 (weekly 9am - 8pm, weekends 11am - 4pm). If you have any concerns please do get in touch and let’s continue to look after each other this winter.

Foodservice Price Inflation Surges Past 20% Issue 141

The CGA Prestige Foodservice Price Index continued its strong upward trend during November 2022 to reach record inflation of 21.5%. It marks a tenth consecutive month of double-digit inflation, and the first time in the history of the Index that inflation has exceeded 20%.

Download the report at https://cgastrategy.com/foodservice-priceindex-november-2022/ All categories of the Index recorded double-digit inflation, and one—Oils & Fats— remained at unprecedented highs reporting 47% year-on-year. There is some evidence to suggest that the heat may be dissipating in this sector, with month-on-month increases moderating from earlier highs. The Vegetables category of the Index rose nearly 4% month-on-month to register year-on-year inflation of 23%.

However, the major upstream influencers on the price of food, including oil, exchange rates and volatile commodity markets, are now showing some signs of stabilising. The cost of oil fell in November from $93 to $82 per barrel, while Sterling was stable against the Euro and Dollar. Food commodity markets have eased in recent weeks, with the

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UN’s FAO Food Price Index virtually unchanged compared from October, and month-on-month decreases in the price indices for cereals, dairy and meat almost offsetting increases in vegetable oils and sugar.

Prestige Purchasing CEO Shaun Allen said: “ We expect inflation to begin to level off in December, with a gradual decline commencing in the New Year as the impacts of the less challenging upstream influences and year-on-year effects begin to feed through into the Index. Nevertheless, the average monthly increase in prices during 2022 has been 1.7%, so inflation has a long way to fall before prices (rather than inflation) can start to come down.”

James Ashurst, client director at CGA by NielsenIQ, said: “ These latest figures cap an exceptionally challenging year for the food supply chain and the hospitality sector. Alongside labour shortages and the cost-of-living crisis, high inflation has placed intense pressure on operators’ margins and made real-terms growth extremely difficult. Businesses across the industry will be holding their breath for respite in 2023.”

Further Train Strikes Announced for January Train drivers are to for the fifth time early in the new year, after members of the drivers’ union Aslef at 15 train companies plan to walk out for one day after voting for more industrial action in the long-running dispute over pay.

Meanwhile members of the Rail Maritime and Transport (RMT) union at Network Rail and 14 train operators will strike for four days, meaning a week of disruption is expected.

The larger RMT Union had already announced strike action for 34 and 6-7 January.

It follows four days of strike action by the RMT Union a week ago (13, 14, 16 and 17 December), which severely disrupted the festive trading period for hospitality businesses, with further action planned between Christmas Eve and Boxing Day. The unions are calling for their members to receive pay increases that reflect increases in the cost of living. ASLEF general secretary Mick Whelan has said:: “ We don’t want to go on strike but the companies have pushed us into this place. They have not offered

our members at these companies a penny, and these are people who have not had an increase since April 2019.

“That means they expect train drivers at these companies to take a real-terms pay cut, to work just as hard for considerably less, when inflation is running at north of 14%. The train companies say their hands have been tied by the Government, while the Government, which does not employ us, says it’s up to the companies to negotiate with us.

“We are always happy to negotiate – we never refuse to sit down at the table and talk – but these companies have offered us nothing, and that is unacceptable.”

On Monday, Network Rail warned passengers to avoid travel on Christmas Eve when further strike action by RMT members is due to start. The walkout is scheduled to begin at 18:00 on 24 December and continue until 06:00 on 27 December.

RMT members are also taking part in an overtime ban at 14 train companies which began on Sunday and will last until 2 January.

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Issue 141

Joe Bellman Helps The Burnt Chef Project Bring Vital Industry Message Out of the Shadows Award-winning spoken word artist, Joe Bellman, delivered a timely and moving message at The Burnt Chef Project’s recent Gala Dinner – something which resonates with those in the hospitality sector at Christmas more than ever.

Bellman’s piece describes a ‘burnt out identity lost under pots and pans filled with failed visions and overwhelming anxiety because dreams escape in hospitality’ but goes on to say that the industry is at an exciting turning point where we hear more frequently the stories of positive promotion, strong workplace cultures and a key focus on mental health.

As the nation enjoys its Christmas festivities, the hospitality industry is in the midst of its busiest time of year. Added to an already busy period of time in the calendar Christmas comes with additional challenges this year especially when coupled with continued and evolving pressures on operators, business owners and suppliers. The need for supportive structures is more prevalent than ever.

“Joe Bellman has cemented himself as a true poetic talent and upon meeting Joe earlier this year, we felt such a connection to him and his storytelling ability, it was a natural fit for us to work together to develop this piece.

Recognising the impact on those working in the sector, The Burnt Chef Project commissioned Joe Bellman to write and deliver a touching performance which moved guests at ‘Out of the Shadows’, The Burnt Chef Project’s inaugural Gala Dinner.

Addressing nearly 200 guests, Bellman explained how he started writing poetry to ‘make sense of the confusion’ after losing his mother back in 2019.

We look forward to seeing Joe perform this epic piece across a number of hospitality events throughout 2023 as we continue to burn the stigma of mental health within our great industry".

Delving into the lived experience of those within The Burnt Chef Project’s community, Bellman examines all levels of the hospitality industry shedding light on the increasingly outdated stereotypes of hospitality workplaces. Through spoken work Bellman explores the workplace as a ‘battleground of depression’ where the ‘toughness of man is tested’. Aptly labelled ‘hospitality soldiers’, Bellman highlights how the pressures of hospitality can weigh down those who work within the industry.

Recognising the impact the high-pressured environment can have on hospitality workers, The Burnt Chef Project has launched a series of training programmes and resources to support the mental health and psychological wellbeing of those working in the hospitality industry. Burning the stigma surrounding mental health, the not-for-profit organisation continues to raise awareness and educate businesses on how to implement cultural changes within psychologically safe environments putting teams and individuals’ wellbeing first whilst adding to a business's bottom line.

We want to highlight the difficulties the industry has and still faces but also the cultural shifts we’re seeing as leaders are investing in time, energy and funds into employee wellbeing, understanding the positive impacts on retention, performance and ultimately the sustainability of this amazing industry.

Kris Hall, Founder, The Burnt Chef Project Bellman asked guests to think ‘can we be the game changers and pioneers of hospitality?’. He called for ‘a healthy workspace for all to start thriving’. By continuing the conversation, raising awareness, and contributing to causes such as The Burnt Chef Project, we can move towards a world where a healthier lifestyle is possible for all of those working in hospitality. Bellman said: "The Burnt Chef Project challenges the stigma around mental health. Seeing what Kris and The Burnt Chef Project team do is inspiring and it was a no-brainer to work with such visionaries to break the barriers in hospitality."

Finishing his inspirational performance Bellman concludes ‘mental health matters and you’re all listening.

Forget what you think you know about hospitality because things are changing and it’s time for us to see’.

To watch the full video of Joe Bellman’s spoken word, click here: https://youtu.be/N6hR886kqAQ. Striving to create safe environments where leaders, teams and individuals are supported, The Burnt Chef Project offers a 24/7, free and confidential support service for individuals in the profession all year round. Simply text BURNTCHEF to 85258 head to www.theburntchefproject.com or search for @theburntchefproject on social media for lots of free resources and tools to support you, your colleagues and your friends with your mental health.

Proper Pubs Collects Almost 20,000 Selection Boxes to Provide Christmas Cheer to Communities in Need this Year people across the country. In the face of the cost-of-living crisis, people have recognised that pubs are more than just somewhere for people to go for a drink. They are hubs of activity for residents to enjoy, and are places where people come together to support one another. It’s incredible to see this in action through this initiative, and even better to be able to provide a little treat to those who might otherwise be struggling this Christmas.

Proper Pubs, the community wet-led division of Admiral Taverns, has collected over 18,800 Christmas selection boxes, to provide Christmas cheer to local charities this year. The selection boxes have been collected and donated by individual community members from across the UK and will be donated to a host of charities.

As part of this campaign, each pub was tasked with collecting as many chocolates and confectionery filled Christmas selection boxes as possible to make sure individuals, families and children across the UK have a festive treat to look forward to. Every pub has chosen local charities to donate to, which range from children’s hospitals to local foodbanks and nursing homes. Despite the pressures of the cost-of-living crisis, community spirit shone across the estate, with one pub – The Sutton Arms in Hull – collecting over 1,150 selection boxes.

Mark Brooke, Director of Proper Pubs, commented: “We have always championed community pubs because we understand the value they bring to millions of

“As always, I am so grateful to our fantastic operators and their communities who have come together to make this happen, demonstrating Admiral’s commitment to community focus.”

Proper Pubs is always looking for ways to raise funds for charity and to support its local communities through an annual schedule of events, including installing lifesaving defibrillators, Easter egg donations and live music events. Through its partnership with national mental health charity, Chasing the Stigma, it also raised an impressive £35,000 in under one month where each of its pubs hosted different charity events, including barbeques and quiz nights. Chasing the Stigma is a charity which aims to normalise mental health and ensure it is easy for everyone to find support when they need it.

Sustainability, Cobotics and Hygiene Habits

The Cleaning Show returns to London to highlight the latest trends and technologies transforming the cleaning industry The Cleaning Show 2023 returns to ExCeL, London, from 14-16 March 2023 to demonstrate the very latest advancements in cleaning technologies and provide unmissable learning and sourcing opportunities for the cleaning and hygiene sector, which together with the waste industry is one of the biggest sectors in the UK, worth nearly £59bn and employing 1.47m people.

The show, organised by the British Cleaning Council and Quartz Business Media, is set to attract more than 100 cleaning suppliers, with the likes of Jangro, Numatic, Makita UK, Karcher UK, Nilfisk and SC Johnson Professional among those confirmed to exhibit. And, with more than 7,000 senior cleaning professionals set to attend from across the contract cleaning, facilities management (FM), healthcare, hospitality, retail and public services sectors, it is no surprise that the event has become the largest and longest running exhibition in the UK dedicated to cleaning, hygiene and facilities management.

A CHANCE TO LEARN FROM INDUSTRY EXPERTS Alongside a growing list of Europe’s leading cleaning suppliers confirmed to showcase their latest technologies and innovations on the show floor, The Cleaning Show Conference will also return. Welcoming the industry’s leading experts, the conference will offer a place to discuss and debate the big issues affecting the sector. A full programme of speakers and topics will be announced in the coming weeks.

Also returning after a successful debut in 2021, the Cleaning & Support Services Association will once again host the CSSA Innovation Showcase. The dedicated pavilion is designed to highlight and celebrate the industry’s most innovative cleaning products, services and initiatives. Among the big trends anticipated to take the spotlight, the theme of sustainability will return to help operators minimise their impact on the planet. Cobotics and the evolution of robotic technology to support the cleaning process and tackle the ongoing resources challenge will also play a key role alongside healthy buildings, where the Internet of Things (IoT) enabled dynamic resource applications will transform operations.

With a focus on creating the Future of Cleaning, businesses and organisations operating throughout the industry can enter their innovations via the CSSA website by 30 November 2022. Prior to The Cleaning Show, the CSSA will hold an Innovator's Pitch with a panel of leading industry experts who will review and interview all entrants and select those to be exhibited at the Innovation Showcase itself. For further information on submitting an entry, visit https://www.cssa-uk.co.uk/.

Registration for The Cleaning Show 2023 will open on 1st November 2022. To register your interest to attend and find out more about this year’s event, visit https://cleaningshow.co.uk/london/ See the advert on page 7 for further details.

Hourly Pay for Chefs Jumps by Up to 20% Amid Staff Shortages Issue 141

Average hourly pay for temporary chefs has risen by as much as 20% in parts of the UK over the past year, data released by Indeed Flex, the online staffing platform for temporary work, has revealed.

Indeed Flex’s analysis of tens of thousands of chef shifts posted on its platform reveal that hourly pay for temporary chefs has risen by 11% across the UK on average, compared to 5% for other restaurant roles.

The festive season is critical for the hospitality sector, which will be hoping for a bumper end to 2022 following two Covid-impacted Christmases. However, the cost of living crisis could further hamper the hard-hit industry as its ‘make or break’ season begins.

Towns and cities with biggest hourly pay rise for chefs

There are signs that chefs value the extra flexibility they gain through temping rather than working full-time. More than half (57%) of chefs taking shifts through Indeed Flex are choosing to work more sociable hours, such as a conventional 9-5 schedule, compared to the 43% who work late nights.

Data from the ONS shows the hospitality industry currently has 146,000 vacancies, though this is down on the record-high 173,000

7

in 2022 v 2021

vacancies seen this summer.

Such is the demand for professional cooks, chef job postings on Indeed Flex are up 97% on average across the UK compared to last year — but not all chefs are working the long, unsociable hours commonly associated with the job.

CLH Digital

Novo Constare, CEO and Co-founder of Indeed Flex, said: “Times have been tough for the hospitality industry ever since the pandemic began, and unfortunately it continues to wrestle with an acute shortage of staff.

“Intense competition among employers for skilled staff has driven up hourly pay rates for temp workers across the board. Chefs are especially sought after, and can reap big rewards with their expertise.

“Meanwhile for businesses that are struggling to recruit full-time staff, being able to turn to temporary workers has proved a lifeline — as it enables them to fill shifts as and when required. They can also scale their workforce up and down, depending on when they are busiest.

“For the chefs themselves, flexible work offers a chance to do something not everyone in their profession can — work sociable hours and choose exactly when they want to work.”

Disappointment by Delay on Energy Support but Alcohol Duty Freeze Welcomed The governments delay to an announcement regarding extended energy support is “disappointing” say sector leaders.

Earlier this week the government issued a statement saying that the decision on futureenergy support for businesses is postponed until the New year, however the government has announced a freeze in alcohol duty.

Commenting on the delay UKHospitality CEO, Kate Nicholls, said: “The Government’s postponement of an announcement on future energy support until the New Year, comes at a time when businesses are facing rising bills and rates that fluctuate daily. Operators thus need urgent clarity in order to make business critical decisions for 2023 and, in the meantime, we urge OFGEM to continue to pressure energy suppliers to deal fairly with commercial customers and to clamp

down on poor practices and unfair terms.

“News of a Duty Freeze on alcohol until August 2023, however – something UKHospitality has been urging the Government to do – is more welcome. Any inflation-linked hike in alcohol duty would have heaped further pressure on the sector and, ultimately, a six-month delay is good for businesses and good for consumers.

“These changes, coupled with duty reform, should also mean a reduction in duty for draught beer and is a good example of smart regulation helping businesses. It’s essential now that drinks producers also recognise this freeze in their own pricing to support their hospitality customers at this difficult time.”

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VisitBritain Forecasts Strong Recovery in Inbound Visitor Spending in 2023 VisitBritain has published its inbound tourism forecast for 2023 with continued strong recovery predicted in overseas visitor spending.

It shows spending by inbound visitors is predicted to grow faster than visitor volume, with higher spending also per trip.

Its overall forecast is for spending by international visitors in the UK of £29.5 billion in 2023, up 4% on the all-time spending high of £28.4 billion in 2019.

Looking at the number of visits to the UK, 35.1 million visits are forecast, 86% of the 40.9 million in 2019.

UK Tourism Minister Stuart Andrew said: “It is fantastic to see that tourism is continuing to bounce back strongly after the sector received substantial government support during the pandemic.

“This predicted rise in visitor spending will give a further boost to the industry, helping to create new jobs and drive economic growth across the country.”

VisitBritain CEO Patricia Yates said: “Our priority has been to rebuild international visitor value so it is very encouraging to see the continued strong recovery forecast in spend, supporting jobs, small businesses and local economies right across the country.

“Tourism is also an extremely competitive global industry. We’ll be out with a new campaign early next year competing hard in markets where we’re seeing strong growth. This includes the USA, our most valuable inbound market with spending up 15% so far this year, as well as the Gulf and our major European markets.”

VisitBritain is set to launch a new GREAT Britain marketing campaign across Europe, the Gulf Co-operation

Council (GCC) countries and the USA in early 2023 to drive bookings, inspiring visitors to ‘See Things Differently,’ promoting messages of warm welcome and highlighting Britain as a dynamic, adventurous and inclusive destination.

The campaign will also capture major events in 2023 including the Coronation of King Charles III in May, with an additional Bank Holiday announced, and Liverpool hosting the Eurovision Song Contest, on behalf of Ukraine, also in May, timely and valuable opportunities to promote Britain’s welcome and creativity and ability to host events of the highest calibre.

VisitBritain’s research earlier in 2022 showed that exploring Britain’s history and heritage is the top motivator for international travellers keen to visit this year, followed by visiting its vibrant towns and cities.

Its research has also showed that the biggest drivers for visitors globally in choosing a destination are that it offers ‘good value for money’ and is a ‘welcoming place to visit.’ More than half of people VisitBritain surveyed who were keen to travel had also not made up their minds where to go, valuable opportunities to influence destination choice and drive bookings.

VisitBritain has also upgraded its end of year forecast for 2022 to 29.7 million inbound visits to the UK, 73% of 2019, and spending of £25.9 billion, 91% of 2019. This follows an increase in overseas visitor spending in the UK this year with higher spend per visit and longer stays, based on the latest data.

Inbound tourism was worth more than £28 billion to the UK economy in 2019, its third largest service export and a major part of British trade.

Date Announced for Hospitality Apprenticeship Showcase 2023 The Hospitality Apprenticeship Showcase (HAS) is back for its seventh year to celebrate National Apprenticeship Week. Taking place on Wednesday 8 February 2023 in the House of Commons, Westminster.

The Hospitality Apprenticeship Showcase unites companies to portray the diverse range of roles within the sector and to reiterate the importance of cross-party support to ensure the hospitality sector has the right foundations to continue to thrive in our towns, cities and villages. For the past six years, over one thousand apprentices from the hospitality sector have showcased their skills and have met with Lords, Ladies, and MPs as they celebrate National Apprenticeship Week in the House of Commons.

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This year’s event will be hosted by Alun Cairns MP, Chair of the All-Party Parliamentary Beer Group. Mr Cairns commented: “I am delighted to be hosting 2023’s Hospitality Apprenticeship Showcase. This event is certainly a highlight of National Apprenticeship Week, so many apprentices and MPs in one room engaging on hot topics is inspiring to witness.”

The industry has already rallied and some of the companies that are attending include: Beds and Bars, Fuller, Smith and Turner PLC, Marston’s, Mitchells and Butlers, Stonegate Group and UK Hospitality.

Mr Cairns continued: “It is now more important than ever that we promote hospitality as a rewarding, stable career prospect for both young people, and indeed people of all ages. As we navigate the current economic and social challenges, I am certain that hospitality will prosper as it rebuilds with first-class learning and development programmes, investing in lasting careers.”

2023: The Year Hospitality Crumbles?

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By Melissa Toney, food and drink specialist at law firm, Shakespeare Martineau (www.shma.co.uk) The hospitality sector is facing extreme pressure from all directions. Contending with the repercussions of the Covid-19 pandemic, staff shortages, soaring energy prices and fewer customers due to the cost-of-living crisis, many businesses are being forced to decide whether they can continue to trade through the winter months.

Whilst the Government has promised measures to support businesses, it has not yet announced a specific plan to help the sector, letting uncertainty flourish as times become tougher.

There is a misconception that the hospitality sector recovered, however briefly, in 2022, which was not the case. In fact, the sector was one of the industries hit hardest by the Covid-19 pandemic and has taken the longest to recover. With so many other important areas to support such as the NHS and the social care industry, the government has almost overlooked hospitality, with no specific measures rolled out to help it recover longterm. many workers having already left the sector during the pandemic due to restrictions, as well as Brexit immigration measures being implemented around the same time, staff shortages are rife, further dissuading talent from staying in the sector.

The cost-of-living crisis is also deterring people from spending money on non-essentials, including eating and drinking outside of their homes. Whilst the festive season presents some opportunity to increase customer footfall, many families and businesses will have re-evaluated their priorities and chosen to focus their spending

on the essentials, rather than eating out and parties. For example, there are a large number of businesses which have opted to throw a smaller party at work, where there is less pressure on directors and employees to spend money that they may not be able to afford. Many people have cut out after work drinks in favour of spending money on the Christmas Day itself.

With even those who could afford to spend on meals or drinks out tightening their purse strings as a precautionary measure, the hospitality sector is once again trying to navigate a near impossible situation, and it is no wonder that venues up and down the UK are approaching 2023 with caution. January, February and March are notoriously the most difficult months for the industry and with surging energy prices, many venues are already resorting to opening reduced hours in preparation to ensure some balance for the coming year.

Whilst government support is conspicuous by its absence, the sector is pulling together to support itself wherever possible. Boxpark, for example, uses its experience with flexible and accessible retail locations to hire out venue space to smaller, independent restaurants, bars or cafes, which may otherwise not be able to afford a bricks and mortar presence. This model helps smaller businesses by keeping the cost of rent and utilities down whilst potentially increasing footfall to what can be marketed as a destination venue. Some other hospitality businesses providers have reached out to businesses with larger workplaces in order to run onsite cafés or provide their products to an existing one to diversify their offering and provide additional income streams. These examples demonstrate that if hospitality businesses being to think laterally, flexibly and importantly – creatively - with regards to diversifying income streams, these businesses will be in the best financial position possible at the start of 2023.

Although many providers are coming up with solutions and working collaboratively with others, the Government should still provide specific targeted support for the sector in order for it not just survive, but grow. The hospitality industry is both resilient and innovative, and fully capable of overcoming the challenges on the horizon. Whilst the past few years have been tough for the industry, and 2023 currently appears as if it will be no different, the industry will continue to find ways to keep going from strength to strength.

The Stag Inn Scoops Pub of the Year Accolade in Annual Tourism Awards Shepherd Neame pub The Stag Inn in Hastings has been named Pub of the Year in the annual Beautiful South Tourism Awards 2022/23, held on Tuesday, December 13 at the Grand Hotel Brighton.

“It’s an amazing achievement for a small venue, and wonderful reward for the hard work and dedication of our superb team to be recognised in this way.”

The historic pub in Hastings Old Town is on a roll with awards, having received its first AA Rosette this year, and being included in the Good Food Guide for the first time.

Judging was carried out by an independent panel of past winners, industry leaders and experts in their field, selected for their impartiality and experience. The pub was described as “very welcoming, with super-efficient and friendly staff. Nothing was too much trouble and every customer in the pub was treated with courtesy.”

Licensee Nicole Holt has run the 16th century Shepherd Neame inn for the past five years with husband Nick, and the pair attended the ceremony to receive the award on behalf of the whole team.

Nicole said: “We had a lovely night and we were very surprised and delighted to scoop Gold for Pub of the Year.

Fran Downton, Chief Executive of Tourism South East, said: “The strength of our winners is a testament to the incredible standards and unwavering quality of the South’s tourism and hospitality products.”

Martyn’s Law – Plans Unveiled for Stronger Protections Against Terrorism in Public Places The UK’s resilience to terrorism is to be stepped up, as the Government announces details for the Protect Duty, now to be known as ‘Martyn’s Law’ in tribute of Martyn Hett, who was killed alongside 21 others in the Manchester Arena terrorist attack in 2017.

“Their tireless efforts have helped inform our approach and the heart-breaking stories from survivors and their families are a constant reminder as to why we must deliver on this commitment to work together to improve public security.”

Working closely with security partners, business and victims’ groups, including Figen Murray and the Martyn’s Law Campaign Team, and Survivors Against Terror, the new duty will require venues to take steps to improve public safety, with measures dependent on the size of the venue and the activity taking place.

The plans have been developed following public consultation and extensive engagement across industry, charities, local authorities, security experts and with survivors. 70% of the thousands who responded to the consultation agreed that those responsible for publicly accessible locations should take measures to protect the public from potential attacks.

The threat picture is complex and ever evolving. Recent attacks demonstrate that terrorists may choose to target a broad range of locations. Martyn’s Law will ensure that security preparedness is delivered consistently across the UK, ensuring better protection of the public.

Prime Minister, Rishi Sunak, said: “The way the city of Manchester came together as a community in the wake of the cowardly Manchester Arena attack, and the amazing work of campaigners like Figen Murray who have dedicated their lives to making us safer and promoting kindness and tolerance, is an inspiration to us all.

“I am committed to working with Figen to improve security measures at public venues and spaces and to delivering this vital legislation to honour Martyn’s memory and all of those affected by terrorism.”

Figen Murray, mother of Martyn Hett said: “Martyn’s Law isn’t going to stop terrorism, but common-sense security, and making sure venues are doing all they can to keep people safe, could mean fewer suffer what myself and the families of Manchester have had to endure.

“I welcome the Government’s commitment to including smaller venues and working quickly on this legislation. It is vital we now take the necessary steps to protect ourselves and others wherever possible and I hope other countries learn from this ground-breaking legislation.”

Home Secretary, Suella Braverman said: Protecting the public from danger is a key responsibility of any government. The terrorist threat we face is diverse and continually evolving, which is why this legislation is so important.

“I would like to thank Figen Murray and the Martyn’s Law campaign for their support in the development of this vital reform.

Martyn’s Law will follow a tiered model linked to activity that takes place at a location and its capacity aimed to prevent undue burden on businesses.

A standard tier will apply to locations with a maximum capacity of over 100which can undertake low-cost, simple yet effective activities to improve preparedness. This will include training, information sharing and completion of a preparedness plan to embed practices, such as locking doors to delay attackers progress or knowledge on lifesaving treatments that can be administered by staff whilst awaiting emergency services.

An enhanced tier will focus on high-capacity locations in recognition of the potential consequences of a successful attack. Locations with a capacity of over 800 people at any time, will additionally be required to undertake a risk assessment to inform the development and implementation of a thorough security plan.

Subsequent measures could include developing a vigilance and security culture, implementation of physical measures like CCTV or new systems and processes to enable better consideration of security.

The Government will establish an inspection and enforcement regime, promoting compliance and positive cultural change and issuing credible and fair sanctions for serious breaches.

Dedicated statutory guidance and bespoke support will be provided by the Government to ensure those in scope can effectively discharge their responsibilities, with even small venues also able to benefit from this and take voluntary action. Expert advice, training and guidance is also already available on the online protective security hub, ProtectUK. Martyn’s Law will extend to and apply across the whole of the United Kingdom and the Government will publish draft legislation in the early Spring to ensure the law stands the test of time.

New Survey Reveals UK Residents Want Christmas Dinner in a Restaurant this Year Issue 141

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they’ll never forget and securing their loyalty.

Now, new research from music licensing company PPL PRS reveals that over 1 in 6 of the UK households (16%) surveyed plan on tucking into their turkey and trimmings in a restaurant or pub on Christmas Day.

PPL PRS found that 9 in 10 (93%) people in the UK traditionally play Christmas music in their homes on the day. From that total, almost twothirds (60%) wish to hear Christmas music playing in a restaurant or bar when they go out for their special meal.

The top 5 reasons are: - To try something new (24%)

The top eras for Christmas music, according to the public, are:

- Because they don’t want to cook (23%) - They would rather not host in their homes (15%) - There’s no space to host at home (10%) - To save energy (8%) The festive season is always an expensive time for consumers, but they’re feeling the pinch this year especially. The prospect of cooking a turkey for hours, bulk buying ingredients and providing electricity and heating are causing them to re-consider their Christmas traditions.

A Nisbets.co.uk survey revealed that two million people in the UK plan to eat out on Christmas day to cut costs on a big family dinner.

Nisbets also calculated the cost difference between cooking for a family

of four versus eating out, finding a difference of only £5.80 per person in favour of cooking at home. However, dining out offers the benefit of choice for all members of a dining party.

Although customers will be coming for the food, creating a lively, charming Christmas atmosphere may be key to giving patrons a day

• 1980s (e.g. Last Christmas by WHAM! And Do They Know It’s Christmas? By Band Aid) – 75% • 1990s (e.g. All I Want For Christmas Is You by Mariah Carey and Everybody Knows The Claus by Hanson) – 65% • Mid-20th century classics (e.g. White Christmas by Bing Crosby) – 55% While carols ranked lowest, a third (33%) of people favour them, proving the timeless popularity of Christmas tunes.

Over half (53%) praise the mood-boosting benefits and 43% the feelings of nostalgia stirred by festive bops. Otherwise, pop (11%) and chillout (10%) are go-to genres to accompany a yuletide dinner.

Somerset “Local” Recognised for 30 Years of Fantastic Beer The Halfway House – named because it is located midway between Langport and Somerton on the B3513 – will be formally recognised for serving fantastic beer by CAMRA in a special event next month. The award will be presented by Phil Emond of CAMRA’s Somerset Branch on Saturday 28 January 2023 at 13.00 hours.

The Halfway House in Somerset will receive a special award from the Campaign for Real Ale’s Somerset Branch to recognise the fantastic achievement of being listed in the highly acclaimed Good Beer Guide – aka the ‘the beer drinker’s bible’ – for 30 consecutive years.

With its slate floor worn down by generations of drinkers, authentic rustic bar and cosy rooms, with the scent of wood-burning fires and delicious freshly home-cooked food, the Halfway House at Pitney is considered a proper “local” by all those who visit this classic Somerset pub.

Owners Lucie and Mark David said: “We’re delighted to be awarded this incredible 30-year award by CAMRA and thank all the real ale enthusiasts who have nominated us year after year. We’re so proud of our pub and its heritage, and really thanks are due to the previous custodians who have maintained such high standards, ensuring that this ‘local legend’ retains its widespread appeal as a proper old-fashioned pub serving excellent locally brewed beer, cider and perry.”

Its ambiance and atmosphere, combined with above all else, its dedication to serving quality conditioned real ale, has led this local to secure a listing in the coveted Campaign for Real Ale (CAMRA) Good Beer Guide now for three decades.

Omnichannel is a Strategic Move as Operators Face Tough Conditions There is appetite for omnichannel products as consumers reduce restaurant visits due to financial pressures.

The Lumina Omnichannel Foodservice Report 2022 has brought awareness to a decline of restaurant penetration – -1.1ppt year-on-year, as the cost of living crisis has led to consumers reducing discretionary spending.

At the same time, restaurant operators face immense challenges including increasing business costs and reduced footfall, highlighting the importance of diversifying their portfolio of products and enhancing their brand image to remain profitable.

“The consumer appetite is there,” says Blonnie Whist, Insights Director at Lumina Intelligence, who presented the report recently at the Omnichannel Conference, as well as Lumina’s Food Strategy Forum on December 8th. “Two thirds of shoppers have bought a foodservice branded product in the past three months, highlighting the interest for these products. 46% have purchased a new foodservice branded product since lockdown, demonstrating a willingness for experimentation and an opportunity for further innovation.”

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On a positive note, as consumers reduce restaurant visits due to financial pressures, there is appetite for omnichannel products, some of which have made their way into the consumer household permanently.

A closer look has shown sauces and seasonings are popular, yet are less frequently purchased, whereas meal kits and ready meals promise high frequency purchasing following initial engagement, which Omnichannel has driven forward, alongside brand awareness, with 40% visiting a restaurant following trying its retail products.

How Can I Improve Feedback Volume?

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On-site:

To have a successful hospitality business, you have to keep your customers happy. Happy customers mean repeat visits and a healthy revenue stream. Collecting restaurant feedback from your customers is a wonderful method measure business performance and to understand what keeps them happy.

• A QR code or link can be added to the bottom of your receipts, cards, posters, table talkers, menus, (or packaging if they are a delivery or takeaway customer). You can even have a different QR code/link for each location, meaning that guests won’t have to select this on the survey.

• At-table via a tablet is a great option to when presenting the bill. If you have a confident server who can assure the guest that the survey won’t take up much of their time, they can simply complete it whilst they wait for the card machine. The great thing about using a tablet is that we can set the survey to refresh once it’s been completed, ready for the next guest - this could be through pressing a button or automated after, say, 30 seconds. The survey also only needs an internet connection at the start and end, so there's no waiting for questions to load.

CLH News spoke with Guest Experience experts HGEM (www.hgem.com) on the topic of “Feedback”:

HOW TO IMPROVE FEEDBACK VOLUME? It’s important to receive a high volume of feedback from your guests to ensure that your data is as reliable as possible. The more data you have, the more accurately you can track your Net Promoter Score, among other KPIs. It also allows you to cancel out any anomalies and provides you with a realistic view of how each of your sites compare, as well as how you benchmark against your competitors.

Your guests’ time is precious, so wherever possible, it's good practice to personalise their feedback journey, asking only questions that are relevant to their experience. Here are some examples: • Pre-populating the answers to known questions. If you already know something about a given customer's experience, this can already be filled in when the guest opens the survey. Common examples include the location, time of visit, or server name.

• Using branching questions. Sometimes the questions you want to ask are dependent on the answers to previous questions. We can create sophisticated user journeys that limit the need for the guest to answer questions that are not applicable. One obvious example is to ask whether the customer was eating in or taking away. As those customer journeys have different touchpoints, the following questions, too, should reflect the different

Off-site:

experiences.

• Creating different exit points. It can be useful to distinguish between customers who only have a bit of time and those who are happy to provide you with feedback at a deeper level. If you capture the key indicators first, you can then give people the option to either exit the survey or to continue answering questions.

HOW DO I PROMOTE MY FEEDBACK SITE? Most of the time, it feels more natural to ask for feedback at the end of your guests’ experience, where you’re more likely to get an accurate and detailed response, after they’ve had time to reflect. Whether this be in person, on-site, or off-site when the guest has returned home, there are a few different options for promoting your Feedback Site.

• Email your guest after their experience with you. If they booked online, placed an order, or logged into your Wi-Fi, you can send them a feedback invitation – this does work better if you include a small incentive.

• SMS works in the same way as email, so if your customers signed up with a mobile number instead of an email address, they could receive their invitation via text instead.

Incentives: You could consider incentivising guests with a free appetiser during their next visit, or free entry into a prize draw, for example. If you were to opt for a prize draw, at HGEM, we can help you facilitate this by drafting up the competition terms and administering it on your behalf, picking winners at random and publishing anonymised details on the site.

If you wanted to offer a voucher for a freebie, this not only encourages feedback but also repeat visits!

WTTC Reveals APAC’s Travel & Tourism Sector’s Climate Footprint This world first research which covers 185 countries across all regions and will be updated each year with the latest figures.

The World Travel & Tourism Council (WTTC) and the Saudi-based Sustainable Tourism Global Center have unveiled revolutionary new data detailing the climate footprint of the Travel & Tourism sector in the Asia Pacific region (APAC).

Julia Simpson, WTTC President & CEO, said: “We are now able to give governments across the Asia-Pacific region the insights they need to make significant steps towards the Paris Agreement and the UN Sustainable Development Goals.

According to the data, between 2010 and 2019, the APAC Travel & Tourism sector decoupled its economic growth from its greenhouse gas emissions.

The new data for the region reveals the total contribution to APAC’s GDP grew on average 7.3% annually, whilst greenhouse gas emissions increased by just 4% during the same period.

“The Travel & Tourism sector in the region has decoupled its economic growth from its greenhouse gas emissions and reduced its emissions intensity by an incredible 26%. But while this shows progress, a lot more needs to be done.

The data also shows how the sector’s emissions intensity continues to decrease.

“To reach our goals and ambitions, we must make bigger and bolder steps to reduce our absolute emissions.

In 2010, for every $1 USD of the region’s Travel & Tourism GDP, the sector emitted 0.94kg of greenhouse gas emissions.

“Government support will be crucial in accelerating the production of Sustainable Aviation Fuels which will have a significant impact on our footprint, as well as bringing in more renewable energy to our national grids.”

But in 2019, when Travel & Tourism was at its peak, this figure had dropped by more than 26% to 0.69kg, demonstrating the progress of changes implemented by governments and business leaders across the AsiaPacific region to create a more sustainable sector.

The new data shows that in 2019 the sector was responsible for an average of just 10.3% of total greenhouse gas emissions in the APAC region.

For the first time ever, this ground-breaking research can accurately report and track the impact industries within the sector have on the environment.

The global findings were launched at the global tourism body’s 22nd Global Summit in Riyadh, Saudi Arabia in November this year.

This research was made possible thanks to the partnership between WTTC and the Saudi-based Sustainable Tourism Global Center. Under the Saudi green Initiative, more than 60 initiatives have been launched in the past year, representing more than $186BN USD of investment in the green economy.

Taking Steps Towards A Sustainable Future For Hospitality Businesses guide those working in the sector to net zero by 2040, it’s clear the 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

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

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England’s World Cup Exit Costs Sector £114 Million Issue 141

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Hospitality venues suffered a significant loss of £114 million as a result of England failing to reach the final hurdle.

Argentina scoring a world cup victory over France, in one of the most entertaining finals in world cup history, the UK’s retail and hospitality sectors lost out on an estimated £164 million following England’s exit, according to a new report.

Estimated sales were £15.9 million yesterday, as 2.3 million football fans braved the cold and headed to their local hospitality venue.

The World Cup 2022 Spending Report1 by VoucherCodes.co.uk estimated that 37.6 million consumers would watched the final of the tournament at home and in pubs, bars, and restaurants, should England have been playing.

Contrastingly, if England had reached the final, hospitality spend was predicted to hit £129.8 million, with 7.1 million viewers.

Pubs, bars, and restaurants sold an estimated 6 million pints, down from an estimated 21.4 million pints predicted to have been poured if England had made it all the way.

But, as the Three Lions lost out to the French, the report expected just 16.4 million Brits to tune in to see Argentina and France battle itout – 56% fewer viewers than if England had made it through.

Maureen McDonagh, SVP International and Managing Director at VoucherCodes.co.uk, commented: “2022 has been a hard-hitting year for the hospitality sector, with the cost-of-living crisis looming large over consumers and venues alike and unfortunately England’s premature departure from the tournament will be another hit. However, pubs, bars, and restaurants will be relieved that some fans are still continuing to watch the final of the World Cup at their local venues, despite the Three Lions’ exit.”

Retailers missed out on £50 million in sales due to England’s early exit. Despite no participation from Gareth Southgate’s men, the report expects shoppers will still spend £48 million in stores.

However, if England had made it all the way, £98 million was predicted in retail sales.

Success for Hospitality Against Homelessness Campaign as Industry Gets Behind Only a Pavement Away ever raised at a CEO Sleepout event) for homeless charities, including Only A Pavement Away.

Only A Pavement Away, the charity aiding prison leavers, veterans and those facing homelessness back into employment in the hospitality industry, is reporting great success for its latest campaign, which is providing vital support to those helped by the charity this winter.

Only A Pavement Away’s National Winter Warmth Week (14th – 20th November) encouraged vital donations of warm clothing and toiletries for rough sleepers, which were then distributed by 27 participating hospitality operators including, Gaucho Group, Mr Yum, Big Hug Brewing, Sisban, Pub Love, IHG, The Ivy Collection, Bee Recruitment and Zonal. 500 bags in total were collected and distributed to local homeless charities across London, Edinburgh, Cambridge, Norfolk, Brighton, Manchester, Birmingham, Oxford, Glasgow, and Cardiff. The support for this initiative from the sector was inspiring and it will continue into the new year with Craft Union running collections across their entire estate between January and March 2023.

The Hospitality Against Homelessness campaign, which has been designed to raise awareness and funding, launched on World Homeless Day in October. It encourages operators, individual donors, and partner organisations to support the charity in a variety of different ways, including helping to fund the charity’s Member Stability Grants Scheme – a payment of up to £1,500 given during the first 12 months of starting employment within the sector, to provide short time financial support, stability and independence to any member struggling with adjusting or reintegrating back into society.

To date, the campaign has raised over £22,000 through independent fundraising initiatives with partner organisations, and umbrella activations such as National Winter Warmth Week (14th – 20th November) and CEO Sleepout London (21st November). The Hospitality Against Homelessness campaign will continue into early 2023.

Partner organisations that have got involved through dedicated fundraising initiatives include: – CAPCO which has supported the charity through its annual Covent Garden Christmas Auction – Brewdog which is encouraging customers at its ‘Doghouse Manchester’ venue to donate to the charity when they order from a brand-new winter food menu – Pho which has created a festive chocolate orange martini with 50p from every cocktail sold going straight to the charity – Speciality Brands, Café Pacifico and Ilegal Mezcal which collectively has created the ‘Love Thy Neighbour campaign’ and will see £2 from the sales of every La Monita cocktail go to Only A Pavement Away – The Blacklock team which has completed a 5K Santa Run with all monies raised going to the charity In umbrella activations, 17 Hospitality Leaders including Martin Williams (CEO, M Restaurants & Gaucho), Andy Hornby (CEO, The Restaurant Group) and Steve Alton (CEO, BII) took on the CEO Sleepout at Lord’s Cricket Ground in November, alongside charity Founder, Greg Mangham. The intrepid crew slept outside overnight to raise over £33,000, an impressive contribution to the final total of £200K raised (the highest

In December, Mollie Huckerby completed the last of her 6 walking marathons in Central London, during her epic fundraising attempt Mollie Goes Walking, Mollie has raised £3,000 in total for the charity and walked a total of 156 miles.

Other hospitality businesses who have supported the charity through the Hospitality Against Homelessness campaign include Greene King, Caterer.com, The Royal Warrant Holders Association, Nutritics, Our Place Manchester, Red Engine, Sessions, Earl of Chatham, and SSP Group.

Hospitality technology provider, Zonal, has also signed with Only A Pavement Away as an official Partner and the Zonal team will be supporting a variety of events and campaigns in the next 12 months to raise money for the charity including Cook & Dine, Pedalling for Pubs and Hike Against Homelessness.

Greg Mangham, CEO and Founder of Only A Pavement Away, says: “We’re delighted with the success we’ve seen with the Hospitality Against Homelessness campaign – our biggest and best campaign to date! We’d like to extend a big thank you to all the individuals and businesses who have taken part – it’s a real testament to our fantastic industry.

“The monies raised will help to ensure that the members of our charity can be fully supported with all the guidance and financial aid they need to ensure a stable pathway to successful and ongoing employment.”

Only A Pavement Away’s Hospitality Against Homelessness campaign is supporting people like Jon Paul who has found stability through employment after spending time in prison. Only A Pavement Away member, Jon Paul, says: “If it wasn’t for my job, I probably would have been doing things I shouldn’t have been and more than likely wouldn’t have been stable. So, it’s helped me to get used to the normal way of life and working, it’s a big thing.”

A Real Nation Of Snackers

Snacking is a central part of British eating habits and most people snack on a daily basis.1

Importantly, crisps and savoury snacks are the No1 purchase alongside a drink and a sandwich for hospitality venues.2

Whether you offer sit-down or take-away meals, or snacks to accompany a drink, the inclusion of snacks is a must for all hospitality outlets.

Listing great tasting snacks is key, as the main reason for purchasing crisps is as a treat, so there has to be no compromise on taste. After all, a treat is a treat, it’s got to taste great!

THE REAL DEAL REAL premium hand cooked crisps is a hospitality exclusive brand, with award winning flavours that will delight you and your customers.

The right offering of quality branded snacks can help drive more cash through your till.

REAL Hand Cooked Crisps have so much to offer your business and your customers:

REAL TIPS Display the right range of snacks and flavours to drive incremental sales.

Ensuring your snack display is well stocked will help your business take advantage of the 40% of consumers who impulse shop their snacks3.

Snack sales increase by up to 80%3 when made more visible, we know displays is key and have a range of FREE POS to meet your needs.

Snacking offers hospitality venues a rare opportunity in the challenging times ahead. History tells us that snacking increases in a recession - as it remains an affordable luxury. Upselling a pack of snacks to every customer who orders a drink is a fairly simple way to put much-needed cash in the till.

Don’t miss out on incremental impulse sales, stock REAL hand cooked hospitality-exclusive premium crisps now!

1. Mintel, UK Crisps, Savoury Snacks & Nuts Market Report 2022 2. Hospitality Snacking Research, Norstat - August 2022 3. HIM! Foodservice Research 2016 4. CGA Strategy Research - 2016/2017

How the Hospitality Sector Has Continued To Show Resilience in 2022 16

CLH Digital

Issue 141

By Lionel Benjamin, co-founder at AGO Hotels (www.agohotels.co.uk)

2022 has not been without challenges for the hospitality industry or its consumers. Earlier this year, as recovery from the pandemic was underway, the sector faced a set of fresh challenges – a costof-living crisis, rising bills and a 40-year high level of inflation, compounded with the highest interest rates in 16 years.

Though, despite this, 2022 has seen some successes for the hospitality industry, as it has continued to experience an uptick in occupancy even during testing times.

OCCUPANCY CONTINUES TO INCREASE – COSTS ARE EVEN HIGHER! The cost-of-living crisis has seen many UK residents assess their holiday options. As affordability has become the focus for many – especially when it comes to luxuries - UK hotels near tourist hotspots have seen an upsurge in demand. With energy bills and interest rates expected to remain high in the new year, this trend is likely to continue, and economy/budget hotels will be an appealing option for many travellers.

The weak pound has also driven up tourism this year – Quarter 3 was named the industry’s best trading period since October 2019, as US tourists particularly, flocked to the UK to make the most of the weak pound and the removal of covid restrictions. With key events such as the Eurovision song contest and the King’s Coronation expected in 2023, the UK hotel industry is set to reap some benefit of overseas tourists attending these special events.

businesses will support driving bulk discount pricing. In tandem, implementing consumption reduction measures such as reducing boiler temperatures and infra-red sensors, can help business owners to control unnecessary consumption.

The industry was hit by staffing shortages over the past year, with statistics indicating that over 200,000 international workers left the industry since 2019. For success in 2023, hoteliers should focus on pragmatic measures they can implement which will ensure the right environment and working conditions for the teams.

Where affordable, offering training and development programmes, flexible scheduling, competitive scales of pay and investment into employees. It is vital team members feel valued and supported, as without them the business cannot thrive.

As an industry we are yet to have a strong enough voice within government to ensure true advocacy for the hospitality and leisure industry of the UK. In 2023 the sector should aim for a unified approach to the key matters impacting our industry. Business rates require a revamp, and the sector should work together to suggest an alternative measurement tool for the services covered by business rates. VAT is another area of opportunity where a reduction will have an immediate benefit for both the consumer and businesses.

HOTEL INVESTMENT IN THE NEW YEAR Despite the challenges faced in 2022, the outlook for the hospitality sector is promising ahead of the new year. Knight Frank’s recent UK Hotel Trading Performance showed that a continued uptick in trading is seeing the market remain buoyant. A predicted 18,500 new rooms are forecasted to be opened within the UK hotel space in the next three years, as investors continue to see the potential the industry presents.

Research by the UK Hospitality Data and Insight Specialists reported that the hospitality sector has particularly suffered from rising bills this year, with a 19% increase in labour costs, 17% in food prices and 14% growth on drinks. Combined with the increase in interest rates, those who have survived the challenges of 2022, are facing greater uncertainty as we start 2023.

The sector continues to appeal to investors who see mid to long term opportunities in the value of bricks and mortar, supported by the underlying cash flows which hotels produce. Interest rates are likely to cause uncertainty on acquisitions as funding becomes tighter, and where it is available debt is, and will continue to cost significantly more than over the last five years. This creates other opportunities for the cash investor and potentially for alternative structures, where an element of lease guarantees a minimum return level, - in comes AGO Hotels hybrid profit lease. We await to see which brands come to the table in 2023 with consolidation, new target regions of the world, and how the brands approach ownership and alternative structures as the complexity of the economic climate evolves.

To combat these ever-looming challenges, businesses must ensure they continue to mitigate additional costs in the new year. Negotiating with energy companies possibly via a broker who is buying for a multitude of

At AGO, 2022 has seen us grow to 14 hotels in the UK, we believe the hotel sector has so much to offer as a major component of the UK economy. The contribution of the sector should not be underestimated!

SUCCESSFULLY TACKLING INDUSTRY CHALLENGES

Combination of Liberation Group and Cirrus Inns Liberation Group (“Liberation”), the UK and Channel Islands pub, brewing and drinks business and Cirrus Inns, a 22 strong premium pub business which trades from Southwest London across to the Cotswolds, are delighted to announce the combination of the two businesses.

The combination creates a predominantly freehold, estate of 137 pubs, made up of 79 managed and 58 tenanted sites, with an extensive premium accommodation offering of over 400 rooms, stretching from Southwest London to Bristol and the Channel Islands. The combined group will be well-placed to leverage its scale and expertise for the benefit of the business, its customers and its suppliers in the UK and the Channel Islands. Liberation Group has been deliberate in its focus on local suppliers such as Walter Rose, Arthur David, and Hobbs House, providing some of the highest quality fresh and seasonal food available. These suppliers and their products will form the backbone of the food offer that will be rolled out into the new pubs alongside the drinks ranges from our strategic partners and our own breweries.Jonathan Lawson, Liberation CEO, will lead the combined group, with Alex Langlands Pearse (“Langy”), the Cirrus Inns Founder and CEO, joining Liberation Group’s Board as a Non-Executive Director.

In parallel with the transaction, Liberation Group has also agreed new, long-term banking facilities with three of its existing lenders, HSBC, Santander and NatWest, all of whom are supportive of this exciting transaction and the potential for the combined group going forward.

Jonathan Lawson commented: “Liberation Group, Cirrus and our respective majority shareholders, share a

very similar view of pubs, and the unique role they play in our communities. Langy and his team have built a superb business which we are incredibly proud to welcome into Liberation Group. This move is consistent with our strategy of focusing on freehold premium food led pubs with rooms and provides us with further volume growth for our highly successful and award-winning beers such as Butcombe Original, Liberation IPA and our brand-new Tall Tales Pale Ale. I would like to thank Liberation Group’s majority shareholder, Caledonia Investments plc (“Caledonia”) for their support with this transaction.”

Alex Langlands Pearse added: “I have watched the development of Liberation Group over the last few years and along with our major shareholder, the Heineken family, feel confident in the ability of its team to take the business forward. We are reassured that in Caledonia, we have found investors with the similar level of family values, ambition, and long-term approach to build something unique and I look forward to joining the Board”.

Commenting on trading this year Lawson added “Liberation Group has come out of the pandemic in a strong position and despite the obvious headwinds for our customers, we are on course to deliver a strong year’s performance in both the Channel Islands and the UK. We have obviously seen significant pressure on our cost base, but we have worked hard with our suppliers to find solutions wherever possible and have balanced pricing decisions with initiatives to deliver value to our customers. As a result, we have seen a stable gross margin performance in our Pubs and Drinks business, with both showing progress vs 2019”.

OiLChef Wins Prestigious Best Kitchen Innovation Award Congratulations to OiLChef for winning the prestigious Best Kitchen Innovation Award at the Restaurant & Takeaway Expo at the Excel in London.

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OiLChef is virtually maintenance free, takes 3 seconds to install and only needs to be replaced every 3 years. FDA Approved technology, and winner of “Best Kitchen Innovation Award UK 2022”, the OiLChef device is virtually unbreakable and maintenance free.

The OiLChef device is now available for fish pans and can cost as little as one pound per day and guaranteed for 3 years!!

Readers of CLH News that order units in 2022 get a special £150 discount.

60 second explainer video: https://youtu.be/UMGuvCnFSHc No wires, chemicals, replacement parts and virtually unbreakable, each unit comes with a full 3-year warranty, and we give you a “try before you buy 14-day money back guarantee”!

With OiL Chef in your fryer, your food cooks quicker, becomes a little crispier, absorbs less oil and your food holds its texture for longer which is fantastic news for your delivery and kerb side pick-up!

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Next Step in Keeping Business Costs Down Digitising the Supplier Order Process with Choco 18

CLH Digital

Issue 141

By Alex Kiely, General Manager of Choco UK (https://choco.com/uk/)

process, replacing the ‘gut feel, phone and paper list’ system. All available products are shown on the interface in real time, giving chefs the confidence that in a few clicks they can know exactly what products they are ordering and at what cost. This is hugely important, with inflation soaring and food costs changing on a daily basis, the platform provides transparency to chefs for accurate budgeting.

Food waste on the restaurant and supplier side is also adding to economic worries, and it is also leading to more of a focus on creating more sustainable environments. Currently 30-40% of food produced goes to waste each year and nearly three-quarters of that waste happens in the supply chain before consumers are involved. Waste is the third-largest driver of climate change. If food waste were a country, it would be the third largest in carbon dioxide emissions on the planet.

The UK food industry has a real appetite for tech. It’s adventurous.

Many of us know that digitising our business is not optional anymore.

The margin for error with orders being exchanged on pen, paper, voicemail or WhatsApp is too high. Wrong, misheard, or misspelt orders cost money and reputations. If anybody has been watching The Bear, the recent US TV drama about a top chef who takes over his brother’s neighbourhood restaurant in Chicago, you’ll have seen the repeated scenes of increasing frustration when orders are delivered in the wrong quantities.

As our industry prepares for a difficult few seasons, Choco, the industry’s No.1 global ordering platform, has launched to the UK restaurant and supplier market.

Choco can enable both suppliers and restaurants to make every possible financial and process efficiency, improving margins and strengthening the digital food chain.

Choco’s app allows suppliers to offer customers a fully digital ordering

We estimate that, when using the Choco app, restaurants are saving on average 1.27 kilos every week by reducing their ordering mistakes and saving up to two hours every week by improving their efficiency in the kitchen.

THE SUPPLIER PERSPECTIVE

London's Fitzrovia district serving a seasonal menu of modern British cuisine, uses Choco. “I’ve never come across an online food ordering platform for restaurants before, so when I was introduced to Choco I loved the concept. We’ve been using the platform for a few months now and it’s truly transformed the way we do things.

99% of our suppliers use the platform. We can see in real time what is available, and we can select exactly what we want any time of the day. It not only saves me approximately 20 minutes at the end of each service, but it also cuts out the human error, so I now get exactly what I ordered.

Previously, when done by phone, I could be waiting around to speak to someone, then I could read something out wrong or the supplier could have noted it down wrong so with Choco, we both know exactly where we stand so it’s a more seamless, efficient experience.”

Find out more about him and Choco UK at https://choco.com/us/stories/life-at-choco/london-launch https://choco.com/uk/ contact@choco.com

Shaun Henderson, founder of Henderson Seafood, the Brixham-based, sustainable and ethically sourced fish supplier to the restaurant industry is using Choco. “We use it as a platform for our customers to buy online from us. We typically take 50 orders a day. WhatsApp or phone can be prone to human error, but Choco eliminates that. It saves time for our customers as they simply tick box what they want, the order comes through to us, we process it, and the invoice is automated, saving us even more time. Onboarding has been quicker than ever imagined and we were up and running within two weeks - two thirds of our orders are already coming through Choco. Customers have really taken to it.

Choco has really changed the way we do things, and we couldn’t be happier.”

THE CHEF’S EXPERIENCE Chris Bassett, Head Chef at Portland, a Michelin starred restaurant in

Covid Led People To Eat More Plant-Based Foods – And Stick With It A new report published by global food awareness organisation, ProVeg International, has found that a significant number of people began eating more plant-based foods during the height of the Covid-19 pandemic. The report, called “How did Covid-19 impact diets around the UK?”, also found that the switch to more plant-based eating continued as the pandemic subsided.

“These results clearly illustrate a move towards eating more plantbased foods and a move away from animal-based products,” Stephane Jaczniakowska-McGirr, Head of Corporate Engagement at ProVeg, said.

“With this in mind, the future certainly looks bright for dietary change in favour of more plant-based foods in the UK,” she said.

In September 2022, ProVeg International surveyed 1,000 UK residents about their eating habits before, during, and after the pandemic in order to compile the report. The results were conclusive: our diets have changed, and it seems for the better.

COVID impacted all areas of the food-supply chain, affecting farm production, food processing, logistics, and the transportation of supplies to stockists. As a direct result, consumers had to alter their purchasing habits and preferences, swapping some of their favourite foods for other options, and even trying some foods for the first time. Health motivations and a desire to enact compassion also led people to change their diet, along with the change in food availability.

The survey found that, during the height of the pandemic: • 46% of people agreed or strongly agreed that their eating habits had changed substantially; • 39% said they ate a greater variety of foods; • 26% agreed or strongly agreed that they ate fewer animal-based foods; • 26% of people agreed or strongly agreed that they ate more plant-based foods; • 18% of people agreed or strongly agreed that they had both increased

consumption of plant foods and decreased consumption of animal products; and • Of this 18%, 70% agreed or strongly agreed that they had maintained their new eating habits since the end of COVID restrictions, while only 28% agreed or strongly agreed that they had returned to their old eating habits

“Although Covid-19 caused many negative impacts on people’s lives, it’s great to see that the pandemic has had a positive impact on people’s diets. It’s promising to see that many people increased their plantbased consumption during lockdown and have maintained this change moving forward,” Jaczniakowska-McGirr said.

Dispelling the Myths About Good Cellar Hygiene Following the opening of their new 13,500 sq ft Trafford Park facility, sister companies Chemisphere UK and Beer Piper International are working on a drive to educate the industry on the importance of good cellar hygiene and to dispel the myths that it’s a complicated process.

The two companies have a unique proposition – Chemisphere are specialists in providing the hospitality industry with premium detergents and accessories for ware-washing, beverage dispense system sterilisation and kitchen hygiene, whilst Beer Piper provide advanced beer line cleaning systems. This means that complete bar & cellar solutions are available all under one roof.

Chemisphere developed the world’s first purple beer line cleaner changes colour if the line is dirty, when it remains purple you can be confident that your line is absolutely yeast and bacteria free. This product revolutionised beer line cleaning and continues to do so today with both manual cleans and automated cleans.

As publicans and bar managers struggle to maintain their ever-increasing workload in these difficult times,

automated beer line cleaning systems such as Beer Piper have taken the stress out of a little-loved, yet essential, task.

The Beer Piper unit is programmed, meaning it does all the hard work for establishments during their opening hours. One of the distinctive features of the Beer Piper system is the Dispense Line Beer function which gives the option of saving much of the valuable beer that until now, was simply poured down the drain every week when doing a manual line clean.

Chemisphere and Beer Piper continue to invest in new equipment and develop a wider range of products.

Wilf Worsley, Operations Director at Chemisphere said “our research and development department are hard at work and strive to lead the industry through new product development. We are the home of several pioneering products and we continue our mission to educate the industry on the importance of maintaining high hygiene standards of their dispense equipment and glass hygiene to ensure optimum quality of their dispensed products.”

Both companies now look forward to continuing to execute their growth plans with Chemisphere UK focusing on expanding their product range and Beer Piper International on the launch of their new BP5 beer line cleaning machine which will utilise Chemisphere’s game changing powder-based product.

Visit www.chemisphereuk.com and www.beerpiper.co.uk for more information.

20

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Issue 141

Early Retirement Causing Staffing Shortages, says Lords Report Although the population is getting sicker, most of the rise in sickness-related inactivity is among people who were already inactive. Instead, the decision to retire early among 50-64 year-olds has been the key driver in the change in trend since 2020. It is critical to understand better what drove this wave of retirement. Possible hypotheses should be explored.First, the impact of lifestyle changes during the Covid-19 pandemic, including the furlough scheme, could have prompted some people to consider earlier retirement.Second, increased savings during the pandemic and the UK’s pensions flexibilities, could also have enabled earlier retirement.

A wave of early retirement following the pandemic is the ‘biggest cause of labour shortages’ across the UK, according to the House of Lords Economic Affairs Committee.

The committee said the labour outlook for the UK was ‘bleak’ and it was critical for the government to consider how inactivity across the labour market can be addressed to help support the economy.

A report by the influential committee has examined the jump in economic inactivity, the number of people not in work or looking for work, and rising vacancies since 2020. Earlier retirement is the biggest of four factors that have made it harder to fill jobs. Increasing sickness; changes in the structure of migration; and an ageing UK population, whose impact was previously concealed by other trends, have also contributed.

The majority of those over 50 who have left the workforce since the pandemic neither want nor expect to return to work. Furthermore, most appear reasonably well-off. Although this group may yet feel the full impact of the cost of living crisis, it would be unwise to proceed on the basis that a significant proportion of those who have exited the labour force since 2020 will come back, or be persuaded back.

The rise in inactivity poses serious challenges to the UK economy, as it: • exacerbates the current inflationary challenge • damages growth in the near term, and • reduces the revenues available to finance public services while demand for those services will grow.

Lord Bridges of Headley, Chair of the House of Lords Economic Affairs Committee, said: “Why have so many workers left the workforce, after years of declining inactivity? Earlier retirement seems to be the biggest reason. Those who are already economically inactive are becoming sicker, meaning they’re less likely to return to work. So, while other factors were previously masking the impact of an ageing population on the size of the workforce, they are now reinforcing it.

“Taken together these findings are, like mid-winter, bleak. The rise in economic inactivity makes it harder to control inflation; damages growth, and puts pressure on already stretched public finances. That’s why it’s critical the Government does more to understand the causes of increased inactivity, and whether this trend is likely to persist.”

Changes to the structure of migration have had an impact on vacancies, which recently hit record high levels.

In recent years many EU workers, who filled lower paid roles (especially in sectors like agriculture and hospitality), have left the UK. In numerical terms, their departure has been counterbalanced by the arrival of nonEU workers, who were granted visas under the new immigration system which prioritises skilled workers. This has contributed to a mismatch within the labour force, accentuating vacancies and labour shortages in certain sectors.

Since the pandemic, ageing has continued to drive down labour supply. The key difference is that the ageing effect is now being reinforced, rather than offset, by other factors. The impact of an ageing population as a contributor to the workforce squeeze is a factor which has not received the attention it deserves.

The findings of the report underscore the urgency and importance of the Department of Work and Pensions review into workforce participation, which was announced by the Chancellor of the Exchequer in the 2022 Autumn Statement.

Company Directors Urged to Act Now as Cash Flow Pressure Drive Surge in Insolvencies Company directors are being urged to act now as cash flow pressure drive surge in insolvencies Insolvency figures released this week for November 2022 by the Government’s Insolvency Service show that the number of registered company insolvencies in November 2022 was 2,029 This is 21% higher than in the same month in the previous year (1,676 in November 2021), and 35% higher than the number registered three years previously (pre-pandemic; 1,505 in November 2019).

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

It is also challenging for firms to build reliable forecasts at this stage, given the current economic uncertainties, this in turn makes raising additional liquidity or capital more challenging. Speaking to an expert

to discuss the options available is key.” ough 2023 ahead as cash flow pressure on businesses grows and even better-performing businesses won’t be immune Oliver continued: “The current headwinds will create challenges even for some better-performing businesses, not only those that were already in survival mode. The cost-of-living crisis has led to the biggest fall in real pay on record and the price of energy remains high.

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

“Whilst the Covid loans, support packages and interventions staved off many business closures; the repayments on these loans and other debt accrued during Covid, together with the worsening macro-economic climate means many businesses are beginning to experience severe cash flow pressure. It’s critical businesses act early and seek advice if they are struggling now or think cash flow may be squeezed in the coming months. The earlier they act, the more options they’ll have to secure the business’s long-term survival.”

Reduced Christmas spending and strike action impact retail, hospitality and leisure “Many families are under financial stress and we are seeing reduced spending on the high street in the run up to Christmas as individuals brace themselves for a tough year in 2023. The ongoing strike action and cold weather is also having a knock on effect on those businesses, particularly in the hospitality, leisure and retail sectors, who depend on a surge in Christmas spending.”

COMPANY DIRECTORS URGED TO ACT NOW

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

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

Of the 2,029 registered company insolvencies in November 2022: There were 1,595 CVLs, which is 5% higher than in November 2021 and 50% higher than in November 2019; 290 were compulsory liquidations, which is 437% (5.4 times) higher than November 2021 and 7% higher than November 2019; 10 were CVAs, which is the same as November 2021 but 52% lower than November 2019; There were 134 administrations, which is 44% higher than November 2021 but 11% lower than November 2019; and There were no receivership appointments.

How To Create A Compliant Labelling Solution To Meet Natasha’s Law

By Ged Cairns, Head of Auto ID at Brother UK

Natasha’s Law has significant implications for all businesses that produce foods pre-packaged for direct sale (PPDS) to customers on-site.

Together with putting customers at risk, those who don’t comply face the possibility of large fines and reputation damage, with longer-lasting consequences for customer numbers.

Depending on setup and menu size, we offer businesses three types of solutions: a complete standalone solution with pre-built designs and prestored menus, a wirelessly connected tablet and app from one of our specialist software partners, or a multipurpose PC-based solution that can be used alongside our free P-Touch label design and print software.

It’s created a product labelling challenge for food retailers. But while our research found that all agree the regulation will make consumers with food allergies feel safer, many say they are finding it challenging to adapt their labelling processes.

One business benefitting from our multipurpose solution is café Common Ground, in Altrincham in the North West.

After the business started offering takeaway PPDS food for the first time, they used our Brother TD-4520DN professional network desktop label printer, alongside our free P-touch Editor software, which enabled them to design and print custom food labels, alongside logos, images and barcodes. They simply connected the device to a laptop and printed off batches of labels for that day’s products.

Handwritten labels open you up to the risk of human error, and preprinted labels can be costly and limit your ability to make any changes to an ingredient list - neither provide the speed, accuracy and flexibility of a digital, compliant food labelling solution.

Brother has a strong track record of delivering tailored systems for the food service and hospitality sectors and creating a solution for full ingredients labelling for PPDS food needn’t be complex or expensive.

Our compact desktop devices make it easy to create long-lasting, highresolution labels for allergen content, ingredients, barcodes, branding,

pricing and expiry dates quickly and accurately, using thermal print technology without the need for inks or toners. For those with multiple sites, our solutions also integrate with menu management systems

To discover more about how to integrate food labelling solutions into your business, visit www.brother.co.uk/food-labelling

How to Maximise Restaurant Revenue this Christmas 22

CLH Digital

Issue 141

Danilo Mangano, Managing Director, International at SevenRooms (sevenrooms.com/en/) With the Christmas spirit in full swing and preparations for the big day underway, consumers are looking forward to a festive holiday season filled with meals with family, friends and colleagues. The hospitality industry has an invaluable opportunity to take full advantage of the fast-approaching party season and end the year on a high by maximising revenue this December. From putting together the perfect holiday menu to enhancing promotional marketing, there are various steps restaurants can take to ensure that they keep patrons and profit margins happy this season.

of champagne, a seasonal cocktail, or some wine to accompany their cheeseboard are a few easy ways to maximise takings.

CREATING THE PERFECT CHRISTMAS MENU

Partnering with local businesses, for example, is an excellent way to grab guests’ attention. Whether you decide to collaborate with a local brewery to commission a festive beer, offer gift cards or giveaways, sell a wide range of branded gifts, or present a bespoke dining experience with a regional cheesemaker, the benefits of cross-promotion can help drive sales over the festive period. These offers can play a crucial role in retaining customers for the long term by keeping restaurants top of mind with guests.

A well-executed winter menu is an excellent way to drive direct reservations while keeping guests in the festive spirit. Regardless of whether you are offering an entire Christmas set menu, or a couple of carefully selected seasonal specials, it is important for restaurants to get creative and showcase some seasonal flair. While crowd-pleasing classics will always have their place on the menu, catering to more adventurous palettes can be a great way for restaurants to draw in new customers. Here are some classic promotional Christmas menu ideas that you can ask your chefs to get creative with: • Christmas Eve “Feast of Seven Fishes” • Modern twists on classics like Brussels sprouts and cranberry sauce • Show-stopping roast ham, turkey, or duck (or even a three bird roast!)

• Home-smoked salmon for New Year’s celebrations Since Christmas is the perfect time for a tipple, providing customers with an exciting range of festive drink options is an equally lucrative opportunity to increase sales. Putting a unique twist on an eggnog, mulled wine, or some non-alcoholic punch is a sure-fire way to tempt guests to indulge and spend a little extra over the holiday season. As beverages often play a crucial role in upselling, offering patrons a welcoming pre-dinner glass

Utilising customer data can play an instrumental role in helping restaurants select and create their festive offerings. By analysing approved data, restaurants have the ability to curate a range of dishes guaranteed to cater to their guests’ preferences, and promote their menus through a range of marketing promotions.

MARKETING FESTIVE PACKAGES AND PROMOTIONS The options for Christmas promotions are endless, and a well-constructed marketing campaign can help your restaurant stand out from competitors. In addition to the standard catering and drinks packages geared towards larger groups and office parties, offering more unique promotions will help to attract regulars and newcomers alike.

Don’t forget to market to previous dine-in and delivery customers. With fewer restrictions in place this year, now is the perfect time to attract the attention of takeaway regulars or guests that may not have visited in a while, giving them a reason to celebrate on-premise this holiday season.

UTILISING TECHNOLOGY The winter holidays are undoubtedly the busiest time of the year for the hospitality industry. As restaurants prepare to welcome a rush of patrons, it is vital to ensure that operations are running as smoothly as possible.

Technology has an important role to play in this, helping operators do more with less and giving them the tools to provide diners with outstanding experiences. Creating tailored customer segments that resonate with each audience is a great way of taking control of guest data. Communicating these messages through personalised emails that offer diners the opportunity to try the latest festive promotions is an excellent way to maximise the holiday season, while boosting sales in the quieter months to follow.

Christmas is a huge opportunity, which should be about more than just opening your doors and welcoming the increase in covers. Getting creative with your offerings and taking control of customer data are the best ways of maximising revenue over the festive period, while ensuring that diners come back for more in the new year.

Chefs Chosen to Represent Wales at Global Chefs Challenge European Heats Chefs have been chosen to represent Wales at the Global Pastry Chefs Challenge and Global Young Chefs Challenge European heats next February.

Will Richards, a hospitality training officer with Cambrian Training Company, Welshpool and member of the Senior Culinary Team Wales, will compete in the pastry competition. He will be supported by Stephanie Belcher, chef de partie at Coast, Saundersfoot and a member of the Junior Culinary Team Wales.

Carrying Wales’ hopes in the Global Young Chefs Challenge will be Calum Smith, 21, pastry chef at Shrewsbury School and captain of Junior Culinary Team Wales. He led the team to silver and bronze medals at the recent Culinary World Cup in Luxembourg.

The chefs have been selected for the competitions by the Culinary Association of Wales (CAW). They will be supported by the CAW’s culinary director Graham Tinsley, MBE, the regional heats of the competitions, organised by Worldchefs, in Rimini, Italy.

push the bar and want to come back with gold and qualify for the final.”

They will be baking a showpiece, layered chocolate gateau and six plated desserts using seasonal apples.

Stephanie,21, who lives in Crickhowell, said: “I am absolutely thrilled and quite humbled to be given another massive opportunity to represent Wales in support of Will.

“It’s Will’s competition but I will not be limited to what skills I can use in the kitchen. There will be elements of the showpiece and dessert that I will be making. It’s another great learning opportunity coming so quickly after the Culinary World Cup.” Calum said: “I am delighted to be given the opportunity to this time compete for Wales on my own. It means a lot to me and my family and hopefully I can get through to the final in Singapore in 2024 and bring it home for Wales.

Winners of the regional heats will progress to the finals at the Worldchefs Congress & Expo 2024 in Singapore.

“I am probably the best prepared that I could be because I am fresh from the Culinary World Cup which was my second major competition with Wales. I learnt such a lot from our team coach and manager, the judges and from watching other international chefs.

Will, who lives in Llanharry, said: “Representing your country on the international stage is the highest point you can reach. Having competed with the Welsh team, this competition gives me a platform to showcase my own ideas.

“I want to help establish Wales as one of the world’s top countries in culinary competitions as I strive to be the best that I can be.

“Steph is the second chef in the team, as she can do everything that I can do. I think she is a rising star and I can’t wait for the competition. As a team, we aim to

“I can’t wait to fly the flag again for Wales and hopefully continue the success and momentum after the Culinary World Cup. Our goal is to win a gold medal at the Culinary Olympics in 2024.”

How to Cut Water Use, Bills and CO2 in One Simple Step Hospitality businesses could slash CO2 footprints, cut water use by hundreds of thousands of litres each year, and annually save over £1,200 on every three urinals operated, simply by switching to waterless technology.

These findings have been released by Smarti Environmental, the UK’s leading waterless urinal business, following one of the driest and hottest summers in living memory, leading to water shortages, and drought measures across the UK. The savings are possible with the installation of Smarti Environmental’s ecofriendly waterless Vortex triple seal valve (TSV), which has been designed to cut urinal running bills by over half, at the same time as eliminating bad urinal smells, and blockages commonly experienced in flushing urinals.

Ending the need for water, the eco-friendly, retro-fit Vortex valve typically saves 100,000 litres of clean water and 105kg CO2 per urinal, per year. It also prevents airborne infections caused by flushing urinals, which have been shown to spread 500,000 germs per inch, per flush, landing on skin, surfaces and clothing, spreading viruses including

Covid-19, influenza and norovirus.

The Vortex TSV fits 98% of all urinals, which means that businesses can retain their existing urinal bowls, and it also provides the fastest draining waterless urinal solution on the market.

Utilising an eco-friendly bio-block enzyme ring and integrated bio-tablet that breaks down uric acid and bio film proteins, the valve not only makes urine PH neutral - a world first - but it also prevents costly and damaging back-fill flooding caused by the chemical reaction between urine and water, which leads to uric salt and biofilm build-up that often blocks flushing urinal waste pipes.

With the ability to be fitted in under a day, Smarti’s waterless urinal solutions offer a great way to cut costs, carbon and water use simply, easily and with the minimum of fuss, enabling hospitality businesses to function even during periods of water shortages.

Visit https://smartilimited.com/ or call 01392 311 202 for a no obligation washroom survey and quote. See the advert on page 5 for further information.

For all the latest news or to subscribe to our bi-weekly newsletters visit www.catererlicensee.com

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The Source Trade Show Preview

Take a Bite Out of the Best the South West Has to Offer With 2023 rapidly approaching, it’s time to plan how you’re going to 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. 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, the Source trade show is for you.

The Source trade show will take place on Wednesday 8th and Thursday 9th February 2023, at Westpoint, near Exeter. 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 and, in partnership with regional food group Taste of the West, this trade show will delight your senses with the latest flavours and ideas. The Source is easily the biggest and best regional trade show in the country. You’ll discover

South West Labels

South West Labels are a supplier of labelling guns, thermal label printers & labels. We’re here for retail, industrial and manufacturing businesses. We’re independent, which means impartial recommendations combined with over 30 years experience in supplying these products.

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

everything a food or hospitality business could possibly want, from high quality ingredients, the freshest food and drinks through to foodservice, kitchen equipment and designs, stylish furniture and the latest EPoS and other business systems to keep your operation running smoothly.

This is a two day opportunity for you to see what’s hot in the fast-moving world of cuisine, network with colleagues, and pick up on the trends, business challenges and opportunities shaping the sector for 2023.

Meet the Newcomers, who are new companies from the South West that have never done a trade show before. Plus, many exhibitors put on exclusive show offers that you can advantage of!

For more information about the show and to register to attend, visit www.thesourcetradeshow.co.uk/welcome.

You can also follow the show on Twitter, Facebook and Instagram at @SourceFoodDrink.

known by different names depending on their use.

Labelling guns, price guns, pricing guns, label guns, coding guns and batch guns. Our range of products can meet all needs: Simple low use models, durable machines for industry. A wide variety of specialist features including autoincrementing guns for batch codes.

The labelling gun market can be complicated. Many products are

HALE EVENTS

All equipment is supplied with a one year factory warranty and are designed to give years of reliable and effective service.

Visit us on stand H4 to view our products.

The Source Trade Show Preview

Barton Reed & Co Barton Reed & Co is the leading supplier of quality furniture to hotels, restaurants, public houses and leisure facilities in the South West. We can supply beautiful leather sofas, stylish high bar stools, comfy tub seats, elegant restaurant tables and chairs, and relaxing beds.

From laid back, seaside charm to cutting-edge design our extensive product range will suit your style and give your business the look that you want to achieve.

We have a huge choice of colours, fabrics and finishes and all our furniture comes with a two-year warranty.

Barton Reed & Co is a familyrun business and we have been involved in the furniture industry since 1945. Over the years we have forged strong relationships with our suppliers to give

Devon Distillery

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you the best furniture available with a service that goes above and beyond our customers’ expectations.

Seven reasons why you should choose Barton Reed & Co to supply your contract furniture: • Wide range of styles • Easy ordering and re-ordering • Single point of contact • Short lead times • Direct delivery • After sales service • Two-year warranty on every item Get in touch to discuss your furniture requirements or to order our new brochure – we’re here to help.

Call us on 01409 271189, visit www.bartonreed.co.uk or email info@bartonreed.co.uk Alternatively see us on Stand H16 at The Source Trade Show.

Devon Distillery also produces it’s own award winning Dappa (Devon Grappa) and Devoncello as well as a great Sloe Gin. See the advert on this page for details or visit Stand C15.

Devon Distillery can produce a gin just for you.

Specialising in short run white-label production at competitive prices, we have made award winning gins for a number of clients already. If you want your own house gin or a gin for a special occasion Devon Distillery can produce it for you. You can include your own botanicals and design your own label, all with guidance from our master distillers.

CREATE YOUR OWN BESPOKE GIN SEE US ON STAND C15

T: 01803 812 509 E: info@devondistillery.com www.devondistillery.com /devondistillery

@devondistillery

CLH NEWS - SERVING THE INDEPENDENT HOSPITALITY SECTOR FOR 22 YEARS!

HS French Flint - The Glass Container Specialists HS French Flint Ltd are very pleased to be exhibiting at the Source Trade Show again this year and are looking forward to seeing Old Friends as well as New Contacts on STAND E17.

range and have even more wonderful glass jars and bottles to show you this year. Please have a look at our website www.frenchflint.com or give us a call on 020 7237 1750.

Having moved into a new and larger showroom overlooking the River Thames near Tower Bridge we have continued to expand our

HS French Flint Limited, The Gallery, Springalls Wharf, 25a Bermondsey Wall West, London SE16

See us at The Source Tradeshow 2023 www.catererlicensee.com

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Festive Ordering

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It’s Beginning To Taste A Lot Like Christmas- We Can Smell It In The Air For Christmas recipes see our new selection developed for us by master chef Peter Gorton littlepod.co.uk/our-recipes/.

For that extra sparkle we are putting our chopped Vanilla pods into ice cubes adding a dash of luxury to our cocktails.

At LittlePod the decorations are going up early as we prepare for our Christmas party and to say goodbye to a well-loved team member, Olly.

We are decorating our tree with lots of 10 ml miniature tubes of paste which make suitable ‘secret Santa’s’.

Do phone us for details if you want some (01395 232022 -sales).

Of course, the Perfect Gift for the Passionate Cook is our store- cupboard essential, LittlePod tube of Vanilla Paste. Try rubbing it into your turkey. Put a squeeze into your morning porridge, smoothies, Coffee. Vanilla is perfect for savoury dishes as well as the Christmas cake!

Fancy a vegan Christmas? Our products are suitable for vegans. We are also kosher certified and this year we are proud to say that we are a ‘Made in Devon’ Trading standards Approved company.

Cheers to Olly and cheers to you All. Look forward to catching up in 2023!

Vinicola Tombacco Achieves Equalitas Sustainable Winery Certification Padua’s Vinicola Tombacco has been awarded Equalitas Certification, a globally recognised sustainability standard set for the wine sector which guarantees the winery’s commitment to sustainability.

Tombacco, who’s wines are available in the UK through Lanchester Wines, has announced the achievement following a series of both ongoing and new projects to address key sustainability issues. The third-generation family business, which recently celebrated its centenary year, has implemented various practices across its wineries to minimise its impact on the environment.

Solar panels are installed on Tombacco’s buildings, which optimises the cost of electricity covering 10% of the company’s energy needs and is the first step towards complete energy autonomy. An innovative Israeli-type drip irrigation system has been installed, that delivers just enough water and nutrients to the vines while minimising wastage. And, Valoritalia, the Italian certification body, has rewarded 47 Anno Domini's efforts with organic certification which in itself is a guarantee of attention and care to the highest standards.

Furthermore, Tombacco has introduced an employee welfare programme which, in the long term, will see them as recipients of annual awards for their good work and team building activities.

Brothers Cristian and Andrea Tombacco are joint

owners of Vinicola Tombacco.

Cristian said: "Improvement is a path taken one step at a time, and each step must follow a precise direction made up of short-term objectives that lead to more ambitious and prestigious long-term successes. Every year we'll prepare a Sustainability Report setting out the improvement policies that we intend to put into practice, measuring the overall situation. An independent body performs an audit to certify progress: this guarantees greater transparency, but also encourages businesses to show constant commitment and efficiency.”

"We know the path we have decided to take is a difficult one, but we do it with the awareness that this is the right one in order to stay faithful to our principles and guarantee future generations a thriving business like the one we are experiencing today,” concludes Cristian.

The Equalitas standard focuses on the social, environmental and economic pillars of sustainability. It’s a voluntary certification procedure regarding wine sustainability with the aim of bringing together companies in the wine sector to promote one, shared approach to sustainability. For more information, please visit www.equalitas.it/en For more information on Tombacco’s commitment to sustainability, please visit www.rinomatatombacco.it

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

CANDY CANE CHEESECAKE Digestive biscuit base with a white chocolate pepper-

mint 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.

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/

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

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Laundry and Linens

Elis UK Partners with Harts Group for Laundry & Washroom Requirements Hart Group was impressed with the thorough preparation and attention to detail that Elis has shown. The service has proven to be reliable and straightforward, allowing the restaurant teams to focus on their core business operations rather than worrying about the availability of laundry.

Textile and laundry services provider Elis UK (https://uk.elis.com) has partnered with Harts Group to deliver on laundry and washroom requirements for all its London restaurants. These include the modern Spanish Barrafina and Parrillian restaurant groups, the Mexican El Pastor chain and the historic Soho Quo Vadis restaurant and private members’ club.

Aurelija Sovaite, Operations Manager of Hart Group, said: “We chose Elis after reviewing several options and we’re very pleased by the attention to detail shown in the transition of the services. Visiting every restaurant and getting a full understanding of the needs and challenges of each has meant that the service Elis has designed fits our requirements, reduces the number of deliveries and collections and offers true value for money. As a result, I now spend little time of dealing with complaints in regards to laundry and washroom services, and we’re delighted to have selected Elis as our laundry and washroom partner.”

The company required a range of products such as chef and front-ofhouse uniforms, table linen, kitchen linen and washroom services.

Garments needed to be smart and professionally laundered, with a strong emphasis on quality and brand image. It had historically experienced a lack of consistency with service levels from a range of suppliers, creating complexity and additional administration pressures.

Elis worked closely with Harts Group to understand its key requirements at a site level. It completed site surveys and meetings with the management team of each restaurant. This helped to identify the number and type of garments required and the number of wearers, enabling Elis to work out a schedule that would fit the restaurants’ exacting requirements, while offering a consistent level of service. As a result, Elis was able to reduce the number of weekly collections and deliveries, increase the amount of stock in circulation, and combine all services into one straightforward delivery model. This reduced the carbon footprint of the services being delivered, and unlocked further commercial benefits.

Following the site visits, Elis gained a strong understanding of the operational and logistical requirements for the group and was awarded the contract. The service cycle commenced as part of a two-phase roll-out to support the Group during the withdrawal of the incumbent suppliers.

Quantex: Full Linen Quality Control

As in most situations of life, the first impression counts. This is also true when entering a hotel room as a guest. Our first scrutinizing look often focuses on the essential element of every hotel room: the bed. That is no surprise, since this is where guests spend several hours during the night. Therefore, quality and cleanliness of the bed linen has a decisive influence on the customer experience. However, hygienically clean is usually not enough. For many hotels, immaculate linen is a key requirement as holes and stains in the linen can easily overshadow an otherwise pleasant guest experience.

THE PROBLEM: INACCURATE QUALITY CONTROLS Laundry and hotel staff often work under great time pressure. Stains and holes are often only discovered by the hotel guests, thus leaving a lasting negative impression of the received service.

THE SOLUTION: QUANTEX BY KANNEGIESSER

Working with Harts Group for laundry & washroom requirements Elis UK are proud to have partnered with Harts Group to deliver on laundry and washroom requirements for all its London restaurants.

For all workwear, catering, food service laundry provider requirements please contact 0808 1685795 or uk-marketing@elis.com

Harry Bown, Director of Operations at Hart Group, said: “Having worked with some well-known laundry suppliers in London for many years, it’s been refreshing to work with a supplier of Elis’ professionalism and quality. It was important that we streamlined our invoices and supply chain to remove complexity. Laundry and washroom services have historically taken time to manage. However, Elis has delivered on its commitments and caused no disruption to our operations during the transition.”

Quantex offers automatic, end-to-end quality control of flat linen on Kannegiesser ironer lines. The scan system checks every piece of linen and guarantees highest quality, individually tailored to the needs of each hotel or restaurant. It sorts out flawed pieces of linen and enables quick delivery at the same time.

State-of-the-art camera technology mounted on the folding machine detects stains, holes, worng alignments and wrinkles on both sides of every piece and automatically separates rejected items. Quality criteria can be determined individually for each type of linen and each customer, thus guaranteeing optimally customized quality. The scanning system reduces the workload in quality control, speeds up the feeding process, and lowers the error rate.

Quantex at a glance: 1.Precise hole detection for single and multi-layered pieces 2.Reliable stain detection 3.Real-time detection of wrong alignments and wrinkles 4.Optional disregard of item areas 5.Clear, intuitive user interface 6.Comprehensive statistical evaluation for each criteria Visit www.kannegiesser.com/uk/en or see the advert on the facing page

Hospitality Technology

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Holidaymaker App - The Digital Platform That Powers Your Park Business When holiday park guest spending is at a premium it is time to look at new ways of working. Gain a new competitive advantage with Holidaymaker, our integrated Guest Experience platform to upsell holidays, increase on-park spend and encourage direct re-bookings.

Holidaymaker has been designed to help you engage with your guests from the moment their booking is confirmed, allowing you to deliver key information, upsell and market new opportunities to them and provide an exceptional guest experience before, during and after their stay with you.

We have 24 Parks already using Holidaymaker and over 100,000 guest downloads to date.

Our park owner customers are already …

• Earning more from every booking by up-selling services or promoting products or services from local partners • Creating new revenue streams by promoting special offers, caravan sales, and late-season deals with push notifications • Saving staff time and reducing costs by providing all their key information and messaging via their own branded app.

Holidaymaker is jam-packed with functionality, and we integrate with some of the leading park booking systems to personalise app content, including RMS, Elite Dynamics, Prophet, GemaPark, ParcVu, and CampManager, as well as activity booking systems such as

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 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.

BookWhen.

Holidaymaker app is available for single parks but can also be used by park groups with the multi-park set up.

Manage all the information from one central CMS and allow your guests to select their park (and respective app information) when they download the app.

Here’s just a few examples of what Holidaymaker can provide to you and your guests:• Holiday countdown and payment reminders • Welcome packs and video FAQs • Push notifications – send messages directly to your guest’s smartphone whenever you want to notify them • Things to do, virtual park maps and personalised guest itineraries • Events and special offers • Holiday home sales module – display your lodges and caravans for sale just like RightMove • New - Digital signage module – use one CMS to manage your app and digital signage content and update display screens around your park from your head office.

Book a Demo to see how Holidaymaker technology can help you connect directly with guests and generate new revenue opportunities www.holidaymakerapp.co.uk/discover

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 oneperson show or a team, we’re there for the smallest of businesses.

PERSONAL SUPPORT Do you have questions about the usage of SumUp? We have a dedicat-

ed 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.

a 3 year supply contract to a major Pub Chain following an independently assessed, competitive, performance based tender.

Building on this reputation for quality and performance new Managing Director, Dan Owen, this week announced a major new initiative, the launch of a Fatstrippa Approved Contractor Network following feedback from end users.

All contractors are required to demonstrate; • Understanding of relevant Legislation and Guidelines • Different Methodologies of Fog Management.

• Factory Trained Knowledge of Fatstrippa Range of Products and Options.

Fatstrippa undertake audits of each contractor performance with Approved Status formally reviewed on an annual basis.

For further information contact Dan Owen at info@fatstrippa.co.uk or see the advert on page 35.

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

smartphone.

• View welcome packs, check pool timings, on-park restaurants details, check-out times, events, special offers, holiday home sales and other guest services • Personal itineraries from your things to do, events and activities • Browse interactive park maps • Send out notifications and special offers • Integrate with your booking system • NEW… holiday home sales and digital display screen modules • 100,000 guest downloads to date across our parks

Commercial Kitchen Fit-Out

Fatstrippa Launches Approved Contractors Network Fatstrippa has been at the forefront of Fats, Oils and Greases (FOG’s) Management for the Catering and Food Manufacturing Industries since the 1990’s when it introduced its patented Fatstrippa Range of nonmechanical Grease Recovery Units. These units achieved FOG recovery rates of well below 35 ppm eliminating the need for secondary treatment with costly enzymes or chemicals.

Designed by Chief Marine Engineer, Allan Owen, in close cooperation with Water Authorities, Environmental Agencies and Restauranteurs the Fatstrippa quickly established itself as a market leader in performance, requiring little maintenance and a reputation for robustness. Manufactured from 304 Grade 3mm Stainless steel many of the units installed over 20 years ago are still giving peak performance to this day.

Allan who stepped down day to day running of the business still retains an important role as Chief Engineer to the business with his 65 years technical experience.

With over 40,000 units sold in the UK, Fatstrippa continues to lead the way on performance recently winning

• Give your guests all the information they need for their holiday on their

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.

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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

Commercial Kitchen Fit-Out

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Fryers and Oil

By David Chesshire, National Accounts Manager, Blue Seal (www.blue-seal.co.uk) Operators should consider when purchasing a fryer and their oil, the oil capacity against production rate, burner efficiency and recovery rate, as well as a true cool zone in gas fryers to help prolong the oil life. Blue Seal V ray Gas Fryers are our premium fryer and burner system, which come at a higher price compared to some competitors’ gas models. However the fuel efficiency, cost saving, performance and stainless steel high build quality far out way the additional initial cost to the operator.

Blue Seal produce high performance thermostatic controlled gas & electric fryers.

Our Evolution range gas fryers GT60, GT46 & GT45 have a premium feature benefit of all using our patented “V’Ray” burner system. This system uses infrared technology radiating the heat into the tank, only heating the area of oil the baskets are sitting in. This promotes incredibly fast recovery rates, high efficiency for limited fuel consumption provides a true cool zone in conjunction with the specially shaped tank. The true cool zone prevents crumb and food debris that drops below

the batter plates from continuous cooking and carbonising, which in turn helps prevent the degrading of oil quality. This all achieves considerable cost saving for the operator with fuel and oil, as well as time efficiency, producing the finished products.

Blue Seal also offer an additional Filtration units that give a fantastic solution to improving oil life, have great mobility and space saving features as well as powerful pumps & full stainless steel construction.

Moisture, fatty acids and food residue contaminate cooking oil, spoiling fried food taste and causing the oil to smoke. Blue Seal Filtamax removes impurities, quickly and effectively, maintaining consistent high cooking quality and considerable extension of oil life.

The Carbon Pads remove sub-micron particles down to 0.5 microns – this is 100 times smaller than a grain of sand. Daily filtering of fryer oil using carbon filters can massively increase the life span of the oil creating large cost savings and create more consistent finish and taste to the food product.

Evolution Fryers and Filter Units

Why MIWE is a Five-Star Choice For Top Pastry Chefs The oven is the cornerstone of any baking operation for caterers, licensees, and hoteliers. Controlling the movement of air inside the convection oven, coupled with the performance of steam generation, ensures perfect heat distribution and the best baking results. Whether it’s a countertop oven to produce delicious snacks or full-scale ovens for busy kitchens, MIWE offers the oven to suit your needs and to provide the bake quality you demand. It’s no wonder that top pastry chefs request MIWE ovens for their five-star hotels.

The MIWE range of convection baking ovens offer excellent quality throughout the entire product catalogue, with the benefit of gastronomic functions and auto cleaning to provide ovens that offer fantastic flexibility and energy efficiency.

With a myriad of clever features to make baking a pleasure, programmable controllers to ensure consis-

tent results and an automatic cleaning system that allows you to clean your baking station overnight and save energy with the auto-start technology, MIWE convection ovens are designed to offer bakers the solutions to meet their needs.

Its ovens also feature a variety of energysaving technology. The MIWE eco mode ensures the right compromise of low energy consumption and baking-readiness is assured in between baking processes.

In addition, MIWE air control technology allows bakers to precisely control the amount of circulated air in convention ovens, allowing you to ensure optimal baking conditions for all baked goods in every baking phase.

EPP is the exclusive UK distributor of MIWE. To find out more, visit www.eppltd.co.uk

The Ultimate Bs EN 1825 Compliant Grease recovery • over 40,000 Units sold.

• separates down to below 35 parts per million.

• Eliminates need for enzymes or chemicals.

• Constructed of 3mm 304 Grade stainless steel.

• 10 Year Construction Warranty.

• manufactured in UK and Ireland.

• sizes from 0.5 litres Per second through 8.5 litres Per second.

Buy with confidence of performance and the back up of The approved Fatstrippa Contractor Network.

www.fatstrippa.co.uk

For further information contact Fatstrippa sales 0207 207 7713 sales@fatstrippa.co.uk

The Premium Fryer and Burner System The ultimate solution for any catering establishment, perfect for pubs, hotels, restaurants, cafes and much more.

www.blue-seal.co.uk Please mention the Caterer, Licensee & Hotelier News when replying to advertising

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Issue 141

Outdoor Spaces

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

Outdoor Spaces

Issue 141

CLH Digital

Café Culture - Pavement Profit

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

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

scrapes 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

"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 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

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

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Products and Services

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From Humble Kitchen To A Growing National Brand! gluten free and available in 15 flavours with two vegan varieties Everyone can enjoy their delicious snacks which can cater for Keto, Vegan, Sugar Free, Gluten Free and Allergen Free lifestyles. You won’t find many competitors who can offer the same choices at such good prices.

If you haven’t heard about Robert’s Dorset before, let me update you. Robert’s Dorset is a family run business established in 2011. Robert Parkin, his wife Helen and their two sons Louis and Rorke set about creating snacks in the family’s humble kitchen and started selling at local markets.

“We took our products to markets in and around our beloved Dorset and were thrilled with the response. We knew our snacks were amazing, but we were blown away that everyone who tried them thought so too!” Robert Parkin From that moment, they have worked hard to ensure their products are of a high quality, ethically sourced and incredibly tasty, while keeping prices low.

They continue to develop delicious new flavours and ideas, as well as consistently deliver those firm favourites they started with all those years ago.

All their snacks are handmade in the beautiful county of Dorset, England, and all items are prepared to order to ensure that customers always get the freshest products. They have a 99.9% waste free production process. They are also 100% certified by RSPO (Roundtable on Sustainable Palm Oil) and buy only from a segregated supply chain. Pretty impressive.

Robert’s Dorset products include: Proper Pork Crackling – Triple cooked with incredible crunch available in 11 flavours, no MSG or artificial flavours Yummy Peanuts – Grade AA nuts, ethically and sustainably sourced, and available in 13 flavours Fabulous Fudge – Made with locally sourced cream,

They remain a family business, ensuring that their steady growth does not compromise quality or customer focus. This is the beauty of a small company like Robert’s Dorset, they can produce big flavours and fulfil big orders, but without the big price tag as they don’t have the same overheads as other brands.

Robert’s Dorset products are available for both retail and the hospitality industry, with the option of recyclable or reusable packaging in various sizes to suit your needs.

Set up a Trade Account and receive the following benefits: • Dedicated Account Manager • Amazing Trade prices • Easy order options - online or by phone • Next day dispatch on orders received before 2pm, delivered by a trusted, trackable courier • Delicious, high-quality products which will keep your customers coming back for more!

See the advert on page 3 or contact Robert’s Dorset to find out more, or to set up a trade account: robert@robertsdorset.com 01208 875280 www.robertsdorset.com

Fire Detection and Emergency Lighting Solutions You Can Trust Trowbridge and Farnham.

Illumino Ignis are independent, professional and highly experienced. We specialise in the design, commission, supply and support of an incredible range of fire safety, emergency lighting and disability products.

With our head office being based in Yaxley, Peterborough we also have other branches covering the UK; these are located in Cannock, Blackpool,

Besides designing fire alarm and emergency lighting systems, Illumino Ignis also focuses on the distribution of stock from our packed warehouses across the country which hold high levels of stock from many of our fire alarm manufacturers.

As well as distributing stock via courier, if you are in the local area you can pick up your equipment from one of our many branches which have trade counters.

See the advert on page 9 or visit www.illuminoignis.co.uk

The Difference in Engaging Food Hygiene Training is Right in the Video

The Safety Expert has created an online Level 2 Food Hygiene course for hospitality businesses that enables staff to learn through video. The course consists of videos that are filmed in real-life scenarios with practical examples. The course is created and delivered by Natalie Stanton, Founder of The Safety Expert. Natalie is a Chartered Environmental Health Officer, food safety advisor and trainer.

Natalie said: “Presenting information in a visual way can increase knowledge retention. That’s why I opted for video. My mission is to bridge the gap between elearning and face-to-face training. I want to retain the flexibility and affordability of online training whilst presenting information in a visual way to ensure staff learn and remember as much as possible. I know now more than ever food businesses are experiencing a high turnover of staff. It is essential that all of these staff are trained to work safely. After all, a business is only as good as its staff.

I’m passionate about helping food businesses to succeed by ensuring their staff are trained to work safely.

My experience shows that training can’t just be a ‘tick box’ exercise. To produce safe food and for a business to get a good food hygiene rating, staff need to understand food safety. This is only possible if they learn and retain knowledge from training.

Having worked as a local authority EHO for over 11 years I’ve seen many examples of how poor staff training can impact a business. During a food hygiene inspection, it only takes one mistake from a food handler to cost the business its 5-star rating. For example; I’ve seen food handlers panic to get food into the fridge and cause cross-contamination by storing raw meat incorrectly. The EHO can’t ignore this when calculating a food hygiene rating. Effective training should help staff make the right decisions when it comes to food safety.”

To find out more: www.thesafetyexpert.co.uk info@thesafetyexpert.co.uk See the advert on page 9 for further details.

For an exclusive use code CLH248.

Offer ends 31/01/2023*

10% OFF

Authentic Spanish Sangria – Now In A Can! spice giving a refreshing and drinkable palate’’.

Solsueño sangria in a can, introduced to the UK in spring 2022 in partnership with Proof Drinks Ltd, has brought a premium, innovative addition to the pre-mix beverage sector and a ray of liquid Spanish sunshine to UK consumers!

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.

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 winetasting panel offered the following tasting notes: ‘’juicy cherry and plum palate, with clove and cinnamon

With pre-mix drinks growing to be a hugely popular category, particularly during the summer, sangria is a natural fit given the high levels of consumer awareness due to Spain being a major holiday destination for the UK consumer.

Solsueño sangria, Bringing Spain to the UK! Contact us at: info@sangria-solsueno.com www.sangria-solsueno.com @sangriasolsueno See the advert on page 2 for details.

Gas - An Important Role to Play In Achieving Net Zero Operations heaters, and MD boiler ranges are all hydrogen 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.

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.

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 costeffective 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 gasfired applications with the knowledge that Adveco’s instantaneous ADplus and semi-instantaneous AD water

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.

Visit www.adveco.co or see the advert on page 2.

Pod in a Pouch - Being Green Shouldn’t Cost the Earth If we can help you reduce your carbon footprint, the cost of your cleaning products, reduce your single use plastics to zero, and save you a tonne of storage space, all whilst improving the quality of your range, then surely, you’d have to be interested?

for both your staff and your facility.

Introducing our eco-friendly dissolvable cleaning pod range:

Product Name PricePrice Per

SIMPLE, SUSTAINABLE, REVOLUTIONARY Pod in a Pouch allows traditional cleaning products to be more sustainable and easier than ever to use, with its clever packaging and soluble capsule design. Enabling you to clean more sustainably, it is easy to implement

Everything from the packaging to the sachet itself is manufactured in the UK which reduces transport costs and therefore your carbon footprint.

Multi-Purpose Glass & Stainless Steel Bathroom Cleaner Toilet & Urinal Descaler

20 x 750ml 20 x 750ml 20 x 750ml 20 x 1 Litre

Pack SizeStandard £9.72 £9.72 £9.72 £19.35

+ VAT + VAT + VAT + VAT

Bottle 0.49p 0.49p 0.49p 0.97p

Virucidal Disinfectant 20 x 750ml £17.00 + VAT 0.85p Degreaser 20 x 760ml £9.72 + VAT 0.49p Degreaser Detergent 100 x 5 Litre £22.86 + VAT 0.23p Air Freshener 20 x 750ml £17.18 + VAT 0.86p Laundry Pods (Non-Bio) 300 £41.90 + VAT 0.14p Trigger Bottles (750ml) 1 £1.99 + VAT Toilet Cleaner Bottle (1 Litre) 1 £1.99 + VAT We are so convinced about our Pod in a Pouch range that we would like to share it with you. Simply go to the link to access the Purozo shop and add “PIAPSAMPLE” to your basket. At checkout you will need to detail which product you would like to try, and we will send you a free sample together with a screen-printed trigger bottle.

See the advert on page 11 or www.purozo.co.uk or call +44 (0) 1594 546 250 for further details. *Offer finishes 16th January 2023 and is limited to one product per customer.

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CLH Digital

Iconic Project Management. Commercial Construction Projects; On Time, On Budget, On Brief. Guaranteed.

Iconic Project Management are on a mission to improve the reputation of the construction industry. We exist to help our clients turn their construction plans into reality. It goes without saying that our clients are our number one focus. We love solving their problems and delivering their projects. What we love even more is to delight our clients by exceeding their expectations.

Everyone has a horror story of that building contractor who over-promised and under-delivered. It’s almost considered standard practice to under-quote in order to secure contracts but we think that’s counter-productive.

Almost all our work comes from recommendations by people we’ve worked with in the past. The reason that they are happy to recommend us is not necessarily that we quote the lowest prices and the shortest delivery times but that we can be relied on to deliver what was agreed, by the agreed date.

Our team has over one hundred years of experience between them. We are experts at delivering restaurant and kitchen fit out projects. Satisfied recent clients include, Tim Hortons, Poke House, Boparan Group and Yolk.

Whether you are opening your first restaurant outlet or have a whole chain of pubs you want to fit out, we can help you achieve your ambitions. We’ll guide you through each step, from establishing your brief, procuring your design and selecting contractors, to managing the fit out.

We promise to keep your budgets and timelines on track so that your restaurant or pub is perfectly ready on time for your grand opening. Call us to talk through your project on 07775 543038 or email info@iconicprojectmanagement.com. If you’d like to know more about us, or would like hints and tips on how to plan your project, check out our website at www.iconicprojectmanagement.com

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

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

We are not just a supplier; we understand that from time to time hospitality and leisure establishments like

to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish.

See the advert below for further details.

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

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Design and Refit

Countdown is on for the January Furniture Show!

The January Furniture Show team have been busy working away to provide the furniture and interiors community with another stand out edition of the UK’s premium furniture show. The team have been carefully selecting the best international brands for visitors to source from across 4 sectors; premium Design, Interior Accessories and Furniture, Living Dining & Bedroom and Furniture Upholstery and Beds.

es, panel discussions and interviews with renowned makers and designers from all corners of the industry. This will be an excellent opportunity for visitors to learn from the experts, listen to industry trailblazers and look ahead to 2024 with recognised thought-leaders. Visitors will be able to gain invaluable advice from leading voices on how to overcome potential challenges that may arise in the future for the industry.

From the 22-25 January 2023 the NEC Birmingham will be filled with the latest furniture and interiors accessories for visitors to touch, feel and shop that are guaranteed to help any store stand out from the competition. Explore innovative design concepts from the likes of Baker Furniture, CIMC Ltd, Seconique, Smart Occasional, plus the most stylish interior accessories from Furninova AB, iONE360, Jaipur Furniture, Pacific Lifestyle, Yearn Glass along with a host more!

International, Pathfinder Cutting Technology, UAB Lyra Group and many, many more!

Alongside this, the Furniture Awards will also return in association with Furniture News. The groupd of industry leading judges will crown the best in the industry across the following categories; Sustainability, Global Player, Best of British and Design Innovation. Plus, visitors will be able to meet the rising starts of the furniture industry in the Young Furniture Makers presentation in collaboration with The Furniture Makers Company. This presentation will celebrate the young faces making waves in the industry already and visitors can be the first to discover their leading-edge designs and pieces, perfect for those buyers looking for new and fresh products.

2023’s show will see the return of the Furniture Talks line-up for the second year running. Visitors will be able to enjoy a host of masterclass-

Get your badge now and start browsing our brands online https://thefurnitureshows.com - see you in Birmingham!

Visitors will be able to enjoy the show’s distinctive international flare, with brands coming to exhibit from around the globe so they can connect with buyers from across the pond all under one roof. Discover new pieces from international brands like Amarotto, Atlas Furniture, A.L.F. UNO S.P.A., Aquinos Sofas, Bontempi, ET Elimex-Ivan Radevski, FIM Jiangsu Co Ltd, Furninova AB, Gwinner Wohndesign GmbH, Merlino

Create a Co-ordinated Look with Cost-Effective Furniture Packages

ing arrangement for your venue at great prices.

perfectly paired with 12 upholstered Tall Boston Bar Stools.

For diners, our American Diner Package offers amazing savings on our fun and durable faux red and white leather American Diner range, with 10 Vista Tables and 40 American Diner Chairs.

With 20 Mates Chairs, 20 button top Small Wooden Stools and 10 cast iron Girlshead Tables included, our Pub Furniture Package is the ultimate hassle-free way to refresh your traditional pub furniture while making significant savings. For more contemporary venues our Bar Furniture Package includes three of our popular Shaker Poseur Tables,

Trent’s bar and pub furniture packages are available in light oak, dark oak and walnut finishes, with an optional upholstery upgrade. We’re also happy to discuss any small tweaks you may wish to make to your package order. To find out the latest on these great deals, please visit www.trentfurniture.co.uk or give us a call on 0116 4735 938.

Choosing individual pieces of furniture that complement both each other and your existing space can be tricky, time-consuming and sometimes expensive. That’s why at Trent Furniture, we offer furniture packages designed to give you the perfect seat-

Design and Refit Additional Ranges as ILF Continue to Expand 10 Years of Mayfair Furniture 40

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Issue 141

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.

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.

Saniflo Provides a New CPD Offering ing for Public Health Engineers, Mechanical Consultants, Architects, Mechanical Installers and Specialist Resellers.

The hour-long talk, which can be supplemented with a two-hour session of pump curve training if required, is designed to discuss and offer technical training on macerators and lifting stations for commercial and domestic buildings. This CPD is part of wastewater and drainage in the public health sector/mechanical engineering.

Saniflo UK – part of the SFA Group and a leading designer and manufacturer of pumps, macerators and lifting stations – has a new CIBSE-approved CPD offer-

bespoke orders. We deliver to all areas of the UK, Ireland & Europe.

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.

By the end of the presentation, attendees will understand the challenges of gravity-fed drainage systems, be able to identify where and when to use a macerator or lifting station, be able to navigate critical installation requirements and considerations, understand some of the key differences between the lifting station technologies, and be able to use pump curves to help specify the correct pump.

To book a CPD for your organisation, call 020 8842

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

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

We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of

We are not just a supplier; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish.

See the advert on page 33 or visit www.mayfairfurniture.co.uk for further details.

CardsSafe - 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.

your business actually works’’ we can ensure that you are maximising the labour usage in your business.

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

PROFITABILITY & OPERATIONS

MANAGING PEOPLE

Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business.

The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way

Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development.

And YES … Covid19 changed a lot of things. We need to learn from those things!

Right now we are experiencing massive increases in the cost of the raw materials that we buy … both Food and Drink. We will take that fully into consideration. When was the last time that you fully and meticulously costed out and priced correctly, every dish on your menu … both Food and Drinks?

We have a very good record in helping Hospitality business owners to implement processes that improve how they manage their people, which in

turn benefits the owners as well as the Team Members themselves.

We can help you to manage ‘difficult’ people situations, to improve your operational planning, to recruit, train and manage your team better, creating a more productive, pleasant and ‘’retaining’’ working environment.

MARKETING We will help you build a workable, planned Marketing Strategy. We don’t do fancy, posh or expensive … we just recommend what our experience says will actually work for your business.

It’s no longer enough to rely on word-of-mouth and repeat business. You need to employ a wealth of skills in a number of areas to ensure that your Marketing is attracting new customers and engaging with existing customers.

From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online advertising, to print design, Promotions and offline advertising, your Hospitality business should be constantly working on ‘’ all things Marketing’’.

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.

What Should a Business Owner’s Focus Be? When starting a business, the main measure of success is often “how much profit is the company making?”. However, should a business owner also be looking at other financial aspects of their business to help them create and sustain a business with longevity?

“Cash is King” and it is vital to keep a steady flow of cash into your business. Without income you can’t cover your expenses, pay employees or run your day-to-day operations. If cash isn’t coming into your business, you won’t think about growing your business and every business owner should be focusing on growth.

Understanding the finances of your business is hard. Especially if you are not familiar with accounting jargon or technical terms. We help and support business owners who are great at what they do but struggle to understand the complexity of business. Knowing where your business stands in terms of “cash in” and “cash out” is vitally important, especially in the current economic landscape.

Of course, every business wants to make a profit, but profit doesn’t automatically make a stable business. All business owners need to know their numbers. You need to know how much is coming in and going out of your

T H E W E S T C O U N T RY S P E C I A L I S T S

LYME REGIS, DORSET

SOMERSET VILLAGE

SOMERSET TOWN

Immaculate Coffee Shop & Café

Guest House With 6 Letting Rooms

Impressive Free Of Tie Landmark Inn

Completely Refitted in 2019

Refurbished To A High Standard

16 E/S Letting Rooms, Owners Flat

Easily Manageable Business

Lifestyle Home & Business

Refurbished To A High Standard

Daytime Hours Only

Gardens & Car Parking

Bar & Restaurant (82+), Kitchens

Well Presented & Equipped

Substantial Six Figure Net Profits

Exceptionally Low Overheads

LH £19,995

2153

FH £549,950

6009

LH £75,000

4829

SOMERSET TOWN

TAVISTOCK, DEVON

DORSET VILLAGE

Impressive 120 Cover Café/Takeway

Quality Delicatessen & Store

Detached Country Inn & Restaurant

Impressive 6 Figure Net Profits

Unique & Well Equipped

Impressive & Profitable Business

Trading Day Time Only

Sought After Location

Bar/Restaurant (60+), Al Fresco Seating (50+)

Outstanding Catering Business

Easily Manageable Business

3 E/S Letting Beds & Owners Apartment

Well Presented & Equipped

Tremendous Potential

Commercial Kitchen, Car Park & Garage

FH £625,000

2147

LH £32,500

2148

FH £625,000

4822

DARTMOOR NATIONAL PARK

DARTMOUTH, DEVON

CHAGFORD, DEVON

Detached B&B Set In 6 Acres

Two Businesses In One!

Superb Character Country Inn Sought After Trading Location

5 Letting Rooms, Owners Accom

Successful French Bakery Business

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

New Free Of Tie Lease Available

DUCHY LH £395,000

6012

LH £90,000

THINKING OF SELLING? CALL FOR A FREE VALUATION

2151

LH £49,950

4825

01392 201262 www.stonesmith.co.uk

business and where it is coming from and going to. You need to know what your income streams are and the company’s expenditure. It’s always good to be thinking about and implementing sales and marketing campaigns to increase revenue. At the same time, you need to review your company’s expenditure and look for ways to reduce expenses regularly. If necessary, renegotiate with current suppliers or look for alternatives. Ask yourself if a particular product or service is working for your business.

We have products which can help with cashflow; Do you need to purchase additional stock for an event or busy time of year? A Working Capital Advance or Overdraft Facility (without the bank) could help.

Do you have a VAT bill which is larger than you expected? Ask us about a VAT Loan. It may be better to retain the capital in your bank.

Are you waiting for customers to settle their invoices but need to pay your suppliers? Invoice Finance could be the solution, receive up to 90% of invoice value in 24 hours, not 30 days or more.

Visit www.businessloansltd.co.uk for further details or see the advert on this page.

CLH Digital

42

Property and Professional

Issue 141

Insurance in the Good Times, Insurance in the Bad Times Independent hospitality businesses play a vital role in the local community across the nation by creating jobs and providing access to essential products and services. When times are bad the last cutback you want to make is your insurance cover, it is the equivalent of throwing parachutes out of a plane to reduce the weight, or throwing life vests out of a ship taking on water to stop it from sinking. In the modern day, insurance is the only truly effective method of mitigating risk.

With over 32 years of experience protecting the hospitality sector, Forum Insurance understands that the key to achieving long-term success is having your business run smoothly and preparing for any unforeseen incidents.

Insurance is designed to do exactly that, protect your livelihood, your assets and your customers – paying the way for your business to truly grow.

WHY FORUM INSURANCE? Over 3 decades we have developed longstanding relationships with insurers and a wealth of insurance broking experience in this sector. We have the access and expertise to provide your business with advice, tailored insurance covers, and competitive premiums. For the most part, we have had great success in understanding our client’s

needs, mitigating the risks involved and when they have a claim, getting them back on their feet with our inhouse claims handling process. We understand that if we look after our clients, our clients will look after us.

Whether you’ve just started your business and are unsure which insurance covers would be beneficial for you, or you’re an experienced business looking for a free insurance review, request a call back using our website or call 0208 909 2899 and our friendly team will be able to help you.

Don’t just take our word for it, we have achieved a 97% satisfaction rate with our clients because we ensure they have the correct cover at a competitive price.

See the advert on the facing page for details.

Capify - We're Here to Support Your Hospitality Business • Purchasing seasonal food and drink • Hiring additional staff • Purchasing new catering equipment … or anything else which your business needs.

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.

Unfortunately, business owners are once again confronted with turbulence, thanks to the ongoing cost of living crises. However, there’s still an opportunity to prosper.

According to consumer data company Statista, retail sales over Christmas could reach £82.2 billion British pounds. Whilst that’s down on last year, it’s an increase from 2016, 17, 18 and 20!

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, www.capify.co.uk/hospitality-fund

If you’ve got exciting business plans this festive season, leading through to 2023, we can help you achieve them. 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.

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.

Capify’s finance can be used for any business purpose, whether that’s: • Managing short-term cash flow issues

To find out more www.capify.co.uk/hospitality-fund or call us on 0800 151 0980 to speak to one of our specialist finance sale team.

A Zero Hours Time Bomb? How to Work Out Holiday Pay Under New Rules

By Gareth Matthews, employment law partner at MLP Law (www.mlplaw.co.uk)

W! NE

PRICE: OIRO £200,000

W! NE

PRICE: £125,000

W! NE

PRICE: £175,000 + VAT

W! NE

PRICE: £1,750,000

TORQUAY, DEVON

• Restaurant Premises in Fabulous Location • Panoramic Views Across Torbay • Internal Seating for Circa 50.

Terrace Seating for 48 • 1st Floor Dining Room with Uninterrupted Sea Views Seating 35+ • Versatile Residential Accommodation

LEASEHOLD

REF: 3778

MORETONHAMPSTEAD, DEVON

• A Popular Daytime Cafe in The Heart of This Thriving Moorland Town • G/F Lock Up with Central Servery & Seating for 45/50 • Outside Seating & Fully Equipped Commercial Kitchen • A Strong & Well-Established Business

PRICE: OIRO £85,000

BRIXHAM, DEVON

REF: 4404

• Delightful Cafe in Sought After Location of Totnes • Quietly Trading to Suit Current Owner/Operators • Profitable Business with Further Potential • Trade Area Seating up to 34, Bespoke Servery, Kitchen • Car Parking for 1 Car

PRICE: £58,000

• Award-Winning Bar/Cafe/Restaurant • Adjacent to Exmouth Marina & The Exe Estuary • Main Trade Area with Seating for circa 70 & Alfresco Seating for circa 64 • Extremely Profitable Waterside Licensed Business Currently Run Under Management

EXMOUTH, DEVON

LEASEHOLD

REF: 4412

TETBURY, GLOUCESTERSHIRE

• Stunning Multi-Faceted, Award Winning Business in 4.2 Acres • 6 En-Suite Letting Rooms & Brand New Wedding/Function Venue ‘The Barn’ • 2 Large Camping Paddocks, Glamping Bell Tents • Permaculture Plot, Vineyard, Cider & Fruit Orchard • Stunning Owners Timber Chalet & Managers Flat

FREEHOLD

REF: 4439

REF: 4215

TOTNES, DEVON

• Freehold Commercial Premises in Brixham Town Centre • Of Interest to Owner Occupiers, Investors and Developers • Previously Trading for 18 Years as a Well Loved Bakery • Full Specialist Inventory Included • Opportunity Not to be Missed

FREEHOLD

LEASEHOLD

LEASEHOLD

REF: 4073

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

DUNSTER, SOMERSET

PRICE: £1,300,000

D UCE RED

FREEHOLD

REF: 4302

• Delightful Village Inn, Currently Closed • Large Open Plan Traditional Trading Area • Spacious 3 Bedroom Living Accommodation • Outside Trading Area to the Rear, Barn with Possible Development Opportunity (STP) • Affordable Freehold Property Priced to Sell

KINGSTEIGNTON, DEVON

PRICE: OIEO OF £200,000 + VAT FREEHOLD REF: 4315

As we enter the busy Christmas season, hospitality businesses should beware of new changes to zero hours contracts and how holiday pay is worked out. Following a Supreme Court ruling earlier this year, the previously commonplace practice of adding 12.07% to wages to cover holiday pay for zero hours workers is no longer acceptable – and hospitality managers must act now to protect themselves.

Zero hours workers, or casual workers, have no set hours and businesses are under no obligation to offer them hours. This makes them an attractive solution to seasonal rush periods like Christmas or major sporting events which see pubs, bars, hotels and clubs heat up in terms of footfall.

The very nature of zero hours work means that people under these contracts end up working variable hours, but this causes difficulty with holidays as all workers in the UK are entitled to paid time off. When there is no set amount paid each week, it becomes tricky to work out a formula to ascertain holiday entitlement and so many organisations settled on enhancing the time worked by 12.07% to reflect a holiday pay allowance.

However, following a recent challenge to this protocol, the Supreme Court has now ruled this this is legally incorrect and that employers must follow a new process to establish holiday pay entitlement.

Now, employers need to work out how many hours were worked on average in the last 52 weeks where the person worked. This gives a weekly average which

is then multiplied by 5.6 (5.6 weeks being the minimum holiday amount, including all bank holidays) to give a holiday allowance.

In many cases, this will give a greater sum that the 12.07% method.

This change will impact all businesses using zero hours workers but particularly those who use seasonal workers, due to the ruling that the average must be taken from weeks worked, not merely the past 12 months – which would have brought their average pay rate down.

There are two solutions for businesses using zero hours workers: Firstly, you can approach the issue by ensuring that all seasonal workers have clearly defined fixed term contracts for each season worked. This takes away the ongoing agreement to offer work, removing a yearround relationship and agreeing upfront a holiday entitlement.

The risk with this approach, however, is that workers may not return following the completion of their fixed term contract; so you must be confident that you can easily replace these workers before choosing this route.

A second option is to tackle this change proactively with zero hours workers, making sure they take annual leave throughout the year so they do not accrue huge payments.

Whatever is right for your business, it’s advisable to receive proper legal input and speak to an expert to find out what is goinG to be best for your organisation.

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

Make 2023 your best year yet áƺ‫ټ‬ȸƺ ǝƺȸƺ ɎȒ ǝƺǼȵ ɵȒɖȸ ƫɖɀǣȇƺɀɀ ˢȒɖȸǣɀǝً Ɏǝȸǣɮƺ ƏȇƳ ȵȸȒɀȵƺȸ It’s a challenging time for business owners

Xǔ ɵȒɖ‫ټ‬ɮƺ ǕȒɎ ȵǼƏȇɀ ǔȒȸ ɵȒɖȸ ƫɖɀǣȇƺɀɀً

in the hospitality industry, with global

ƫǣǕ Ȓȸ ɀȅƏǼǼً ɯƺ ƬƏȇ ǝƺǼȵ ɵȒɖ ƏƬǝǣƺɮƺ Ɏǝƺȅِ

price hikes driving up the cost of products

!Əȵǣǔɵ‫ټ‬ɀ ƏƬƬƺɀɀǣƫǼƺ ƫɖɀǣȇƺɀɀ ǼȒƏȇ ƬƏȇ ƫƺ

and bills. However, we’re here to support

ɖɀƺƳ ǔȒȸ‫ ي‬

you throughout the festive season, leading

• ¨ɖȸƬǝƏɀǣȇǕ ɀƺƏɀȒȇƏǼ ǔȒȒƳ ƏȇƳ ƳȸǣȇǸ • RǣȸǣȇǕ ƏȇƳ ɎȸƏǣȇǣȇǕ ɀɎƏǔǔ • ɖɵǣȇǕ ȇƺɯ ƺȷɖǣȵȅƺȇɎ Ȓȸ ȅƏƬǝǣȇƺȸɵ • XȇɮƺɀɎǣȇǕ ǣȇ ɎƺƬǝȇȒǼȒǕɵ

into 2023 and beyond... !Əȵǣǔɵ‫ټ‬ɀ ƫɖɀǣȇƺɀɀ ǼȒƏȇ ǣɀ ƺƏɀɵ ɎȒ ƏȵȵǼɵ ǔȒȸ ƏȇƳ ƬƏȇ ƫƺ ƏȵȵȸȒɮƺƳ ƏȇƳ ȵƏǣƳ ȒɖɎ ǣȇ Əɀ ǼǣɎɎǼƺ Əɀ ‫ גא‬ǝȒɖȸɀِ

ٌ Ȓȸ ƏȇɵɎǝǣȇǕ ƺǼɀƺ ɯǝǣƬǝ ɵȒɖȸ ƫɖɀǣȇƺɀɀ ȇƺƺƳɀِ

Xǔ ɵȒɖٔƳ ǼǣǸƺ ɎȒ ˡȇƳ ȒɖɎ ǝȒɯ ȅɖƬǝ ˡȇƏȇƬƺ ɵȒɖ ȷɖƏǼǣǔɵ ǔȒȸ ɯǣɎǝ !Əȵǣǔɵً ǕƺɎ Ə ȇȒ‫ٮ‬ȒƫǼǣǕƏɎǣȒȇ ȷɖȒɎƺ ɎȒƳƏɵ

Visit capify.co.uk/hospitality-fund or call us freephone on 0333 880 3665