CLH Digital - Issue #143

Issue 143

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Hospitality Facing “Steep Cliff-Edge” If Energy Support Bill Is Cut

The hospitality and licensed on trade will face a steep cliff edge by April, as a combination of escalating energy costs, rail strikes, inflation and staffing issues threatened to engulf the sector, sector leaders have said.

The warning comes as Chancellor Jeremy Hunt Jeremy Hunt has told business leaders not to expect the same level of Government support with escalating energy bills when he announces fresh help in a weeks’ time.

The existing Energy Bill Relief Scheme, which the Chancellor describes as “unsustainably expensive” is set to come to an end in March and Mr Hunt is

under enormous pressure to provide urgent clarity on what new help he might provide.

Mr Hunt met with the Confederation of British Industry, Federation of Small Businesses, British Chambers of Commerce, Institute of Directors, Make UK, UK Hospitality, and the British Beer and Pub Association telling them that a package providing support at a “lower level” than current measures would be available to them beyond March, promising to avoid a “cliff edge” in curtailing the subsidy.

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Issue 143

Editor's Viewpoint

Welcome to the first issue of CLH Digital for 2023 We here at CLH News would like to begin 2023 wishing you all a very happy New Year!

I think I might have said in the previous editorial comment that I feel like that I have “gone to sleep and woken up in 1978”.

EDITOR

Peter Adams

Yes, I remember the “winter of discontent” very well, and as a young man in Liverpool at that time I know only too well the disastrous consequences it had in the city, and how long it took

for the economy to recover.

Which currently is my greatest fear! We are lurching from one crisis to another. Soaring inflation, soaring energy costs, strikes and ongoing staffing issues.

And to date I am filled with despair that I have seen precious little solution offered resolve any of them.

To my mind, and this may open me up to criticism, escalating energy costs are not the main issue.

Of course no one likes to see their energy bills rise, but that is what happens in a free market economy, and I am by nature a free marketeer.

My issue is that if the sector was not so highly taxed it be better placed to deal with escalating energy costs!

As regular readers know we have produced article after article highlighting how ludicrously high our duty on alcohol is in the UK compared to EU counterparts.

We have also highlighted how high our VAT is on the hospitality sector compared to our EU counterparts, and according to the British Institute of Innkeeping hospitality

overpays on business rates by as much as 300% compared to other sectors.

The Chancellor is looking to decrease business support at a time of the year when it is needed the most.

European natural gas prices, which soared last year after Russia’s invasion of Ukraine, have now fallen well below their levels before the start of the war, in part I understand due to recent mild weather in the UK and Europe and the prospect of that continuing over the next couple of weeks.

These milder conditions have reduced demand for heating, and businesses have significantly attempted to cut their energy usage – and bills.

And I wondered why bills are not falling anyway, only to find out that it would be easier to “explain cricket to a Californian” than to understand the complexities of the energy system in the world market!

So despite the falling gas prices the message appears to be “don't expect your bills to be cut anytime soon”.

I would really like to see 2023 to be a year of hospitality pressure on the government regarding the overall taxation the sector is forced to endure.

It needs a root and branch top to bottom overhaul, and I hope that last November's hospitality demonstration outside the Houses of Parliament and the Treasury are the start of a sustained high profile campaign to lobby any government, (since I suspect we may very well see a general election this year), into stopping then from using the hospitality and licenced on trade as a cash cow driving the sector into oblivion.

In case you didn't see last week’s article on “chatter and natter” tables and pubs restaurants and cafes we have published it again this week. (See page 20).

A wonderful idea, the scheme, is looking for more publicans to offer ‘Chatter & Natter’ to help support those at risk of loneliness and social isolation in their local areas.

Reading up on loneliness I found that approximately 6%

of adults in England reported feeling lonely, according to studies, and is one of the UK’s biggest health risks. Longterm loneliness can impact mental and physical health – which has implications not just for individuals but also for society at large.

Being lonely for a long time can lead to a negative spiral: loneliness makes it harder to connect, which leads to people being afraid of social situations, meaning it is harder to find joy in life and escape negative thoughts.

Pubs and the hospitality sector generally are a key part of community infrastructure alongside cafes, libraries, shops and community centres. For centuries, they have provided a meeting space and opportunities for social contact and companionship.

Pubs have a great opportunity to bring people together to socialise across age groups, and social backgrounds, creating valued and meaningful connections and reducing feelings of isolation and loneliness.

Pubs are important places encouraging vital social connections and interactions, but they are not always catering for all in their communities. Likewise, their position in helping those who feel lonely is important and not currently being given adequate recognition.

So I would urge any business to sign up to a Chatter and Natter table, and please do share your experiences and how this is working. We would be delighted to give this as much ongoing support as possible!

Once again I would ask the favour, we want more Twitter followers!!!

So please do follow us on Twitter, and encourage as many people you know in the trade to subscribe to our digital issue, further details can be seen at www.catererlicensee.com

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, Suite 4, Roddis House, Old Christchurch Rd, Bournemouth, Dorset. Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those of the publisher or the editorial team. Whilst every care is taken when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom. All rights reserved, reproduction is forbidden unless written permission is obtained. All material is assumed copyright free unless otherwise advised.

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Hospitality Facing “Steep Cliff-Edge” If Energy Support Bill Is Cut Issue 143

(CONTINUED FROM FRONT COVER) In October 2022 the government introduced support for “non-domestic” energy customers, together with financial help for household gas and electricity bills. The scheme, which cuts the bills for organisations including businesses, hospitals, schools and charities, was due to end in March.

Under the existing Energy Bill Relief Scheme, businesses have seen wholesale energy prices on electricity and gas capped at about half the expected market price.

Businesses including the hospitality and licensed on trade are preparing for reduced government assistance when the existing scheme ends in March however if the proposed support is cut by half which, is what analysts are expecting, the consequences for the hospitality sector would be disastrous.

HOSPITALITY NEEDS EXTRA SUPPORT CAMRA chairman Nik Antona said: “The prospect of energy bills massively increasing from April this year will be extremely worrying for hospitality businesses – particularly community pubs, social clubs and small breweries and cider producers that are vital for consumer choice and a thriving beer scene.

“The cost of goods and employing staff continues to rocket and customers are tightening their belts. Many businesses wonder how they will be able to turn a profit if energy bill support is halved.

“If this cut is announced next week, then the Chancellor’s Budget in March will need to provide extra support for hospitality businesses if we are to avoid the nation’s beloved pubs and breweries facing the threat of permanent closure.

Kate Nicholls, the chief executive of UK Hospitality, said it was 'vital' that support for businesses was similarly extended.

She warned that, without further assistance, the sector was 'facing a steep cliff-edge in April' and the delay to an announcement was having a 'corrosive effect on business confidence'.

She told the BBC: 'A steep rise in energy costs, coupled with other inflationary pressures, staffing challenges and rail strike disruption, could prove fatal for many.'

BUSINESSES “ON THE BRINK OF COLLAPSE” Tina McKenzie, Policy Chair of the Federation of Small Businesses (FSB), said: “Small firms are still very much in the dark on whether they’ll continue to be supported on energy bills when the current Energy Bill Relief Scheme (EBRS) expires in March.

“We made it clear in our meeting with the Chancellor today that we can’t afford a cliff-edge scenario that would see a raft of business failures. The Government must announce energy support plans as soon as soon as Parliament returns next Monday.

“With the current scheme ending in three months, it’s been impossible for small firms to plan their 2023. We’ve heard countless examples of small businesses on the brink of collapse because of sky-rocketing energy bills and the lack of assurance from the Government on energy support, from the bed and breakfast in the Lake District that has closed for the winter to bring down bills, to the fish and chip shop in the East Midlands which would fall into the VAT system, adding yet more cost, if it raises prices to cope with energy costs.

“It will be vital that venues get more help with the burden of business rates – and for the new, lower rate of duty charged on draught beer and cider to be introduced as quickly as possible to help pubs and small, independent breweries compete with the likes of supermarket alcohol.”

“Let’s not forget this energy price crisis affects all small businesses, which typically have lower margins and are least able to deal with cost pressures. That’s why we want to see an extension of the energy support scheme which takes into account the size of the business, rather than one focused on specific sectors. This will help restore hope and optimism and grow our economy, as the Prime Minister pledges today.”

EXTENDED SUPPORT VITAL

SUPPLY CHAIN CONCERNS

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Concerns about the impact of energy costs on the food and drink supply chain have led to members of the Food & Drink industry into pressurising the government to reveal its plans to support the sector through the energy crisis, leading to the All Party Parliamentary group (APPG) calling for food and drink businesses to provide information on how escalating energy costs are impacting the sector.

Food minister Mark Spencer is to meet MPs serving on the APPG this month to discuss how the government can help the food and drink sector through the energy crisis.

Mr Spencer, who is MP for Sherwood in Nottinghamshire, will attend the meeting of the food and drink supply chain all-party parliamentary group (APPG) on 18 January, which will explore the impact the current energy crisis is having on the food and drink supply chain, how these impact on consumers and businesses throughout the UK and what proposals the government has support the sector when current six-month support package expires.

Fellow MP Sharon Hodgson, who is interim chair of the group, said: “Spiralling energy prices are having a major impact on food and drink businesses, intensifying the cost of doing business and driving food price inflation to worrying levels.

“This is why we have invited the food minister Mark Spencer to give evidence to the APPG so he can outline the government’s plan to support this vital sector after the initial scheme ends in March, and to set out how we can build a stronger, more resilient supply chain in the future.”

The APPG has said previously that it is worried that when the current measures of energy support end in March it could result in redundancies, business closures and a “sharp decline in investment”.

British Beer and Pub Association chief executive Emma McClarkin previously told the group “energy used to be 5% of overheads in the hospitality businesses by July it was 10% and by the end of the year (2022) it is forecast to be 15%. You will need to see the extension of the energy support beyond 6 months.”

How Did UK Pubs Fare in 2022?

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Issue 143

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

The hospitality industry has been witnessing significant turbulence over the past year. Ever since the emergence of the COVID-19 pandemic about three years ago, the hospitality sector has been struggling to get back on its knees. Business owners were hopeful that the situation might improve when the pandemic-related restrictions eased. However, issues related to rising energy costs and the cost-of-living crisis came knocking, forcing a few to close operations.

The UK economy is going through tough times. Inflation is at record levels, and even necessities like food and electricity have become so expensive that those in the lowest income group are forced to cut down on essential spending. News reports highlighting how people are eating less or forced to turn off heating are abundant. In such situations, the biggest hit is taken by businesses on the non-essential list, like hospitality. Due to the cost-of-living crisis, Brits are reducing their spending on expenses like eating out and tourism, which means businesses operating in these sectors would struggle to generate revenue.

Recently, real estate adviser Altus Group analysed government data to reveal that as

many as 400 pubs across England and Wales 'disappeared' last year, highlighting how grim the situation is at present.

Compared to the levels a year ago, this was a 13.1% fall, averaging about 32 pubs downing their shutters every month and calling the orders for the final time.

In December 2022, the total number of pubs across England and Wales dropped to 39,787 last month. This figure also includes the pubs that are either vacant or available to rent. Compared to the statistics for December 2021, this number is 386 down.

Like much of the hospitality sector, pubs are also hit with rising input costs like high energy bills, food prices, and workforce shortages. To stay in business, many are taking extreme steps like reducing opening hours and even announcing temporary closures.

As another eventful year passed, the industry is hoping for better economic conditions. However, going by the current projections, the sector needs to gear up for a storm of challenges in the coming months.

The Rt Hon. the Viscount Thurso FIH MI Appointed Institute of Hospitality President The IoH has appointed The Rt Hon. the Viscount Thurso FIH MI as its President from 1 January 2023.

relevant today as it has always been. Professionals need a strong body to represent them and that is exactly what the IoH does.”

IoH’s current President, Surinder Arora FIH, Founder and Chairman of the Arora Hotel Group, retired on 31 December 2022, after 3 years in the role.

The Institute, as the only professional body for the global hospitality industry, is set to have a busy 2023, celebrating its 85th anniversary and applying to the UK Privy Council and ultimately, HM King Charles III, for Chartered Status in quarter one.

With an impressive background in the hospitality industry, Lord Thurso FIH MI was Managing Director of the Savoy Group’s Lancaster 5 Star Hotel in Paris at the age of 27 before progressing to lead a number of hospitality businesses including East Sussex National Golf Course, Champneys and Cliveden, which under his leadership, became the UK’s highest rated hotels.

He has served as a non-executive member on a number of public company boards and is Chairman of the family company in Caithness. In 2016 he was appointed Chair of Visit Scotland and serves as an ExOfficio Board Member of Visit Britain. He was awarded a ‘Catey’ for services to Tourism in 2003, is President of the Tourism Society, a Fellow of The Institute of Hospitality and a Master Innholder.

He served in the House of Lords as a hereditary peer until 1999, was elected to the House of Commons as MP for Caithness, Sutherland and Easter Ross until 2015 and returned to the House of Lords in 2016.

Confirming the appointment, Robert Richardson FIH MI said: “I am thrilled to welcome Lord Thurso FIH MI as our new IoH President. As the Institute steps closer to realising its vision of achieving Chartered Status, I am absolutely delighted and honoured that Lord Thurso will

The path toward Chartered Status has already taken the IoH 18 months of detailed preparation.

As the global professional body for the hospitality industry for over eight decades, it would be a natural progression, as well as a significant achievement for the IoH and the industry, to achieve Chartered Status recognition.

join us as our figurehead. His experience and commitment to the IoH and the hospitality industry, I’m sure, will help us achieve our formidable goals in the coming years.”

Commenting on his role, Lord Thurso FIH MI said: “As a member of the IoH throughout my professional life, and as a Fellow and past Patron, I am honoured and excited to have been asked to become President. Hospitality faces many challenges but the core of what we do – looking after people and serving guests professionally – remains as

With hospitality being the 4th largest employer in the UK, representing 10% of all employment and generating over £120bn in UK revenue, the sector continues to be overlooked as a ‘serious’ economic generator and long-term career option.

Critically, attaining Chartered Status would elevate the Institute and the hospitality industry to a much-needed ‘professional’ platform, providing the industry with status and proving to parents, educationalists, and new and existing talent, that a clearly defined, credible and professional career pathway exists. Helping to establish hospitality as a professional career choice for existing and future generations.

Pub Managers Making Wedding Wishes Come True Mark their 30th Anniversary with 30 Happy Couples A husband and wife team who have organized hundreds of weddings at the Shepherd Neame pub they run are set to celebrate 30 years at the site alongside 30 of the couples who have married there over the years.

Janet and Philippe Sorak joined The Barn in Lonsdale Gardens, Tunbridge Wells, as General Managers back in 1992.

The beamed building is licensed for civil ceremonies, and has gone on to become a romantic oasis in the bustling town centre for some 60 couples a year since they launched weddings in 2011.

It has proved so popular that now the pair rarely have a weekend free, choosing to work almost every one, and have become friends with former couples, suppliers, photographers and florists.

Their success was recognised at the Kent Wedding Awards recently when The Barn won Boutique Wedding Venue of the year. They also won in 2013, 2016 and 2019, and were Highly Commended last year.

And their 30th anniversary celebration in January, marking when they took on the site, will be the icing on the cake as several of their former brides are expected to attend in their original gowns.

It comes as Janet and Philippe also recently held a week to mark the anniversary by offering a 1992 menu – at 1992 prices – including classic dishes such as prawn cocktails and knickerbocker glories.

Thirty years ago when the pair began managing The Barn, working with licensees Ron Zanre and Patrick

McGuire, who has recently retired, their first day was memorable for other reasons, as Janet went into labour with their first child, Chloe, who was also christened in the in the garden there.

Philippe said: “We did 17 weddings a year to begin with, and we worked hard to raise our profile, show what we could offer and convince people to choose us for their special day. You have got to have the will to want that business. From then on we did an average of 60 weddings a year – every week is just solid.”

The venue can accommodate 70 guests for the ceremony and wedding breakfast, and 150 guests for the evening reception. They try to always cater for the couple’s specific needs, and Philippe works his magic with whatever decorations are requested.

He said: “They want to feel you are going to look after them. They can be anxious so we have to reassure them and make it all go smoothly.”

Janet said: “Our team are absolutely brilliant and a lot of them have been with us many years. This isn’t a 9 to 5 job for us – we always put the wedding couples first. We are always around and available to them. And in return they keep in touch and even bring their children in with them later. It is lovely.”

She added: “It has also been wonderful to work with Ron and Patrick over the years. They have been amazing and looked after us so well.”

NTIA Says 20% of Festive Trade Lost with Over 50% of Businesses Fighting for Survival Issue 143

Following the Festive Period the NTIA have carried out a Flash Poll of 200 Members to evaluate the impact of the current crises on NTE Businesses.

New Year’s Eve performed better than expected with businesses trading 16% down on 2019, but across December businesses lost a fifth of their trade due to consumers having less disposable income, train strikes and cost inflation.

53.7% of respondents did not make enough profit to cover cash reserve requirements for the slower periods, with 20.9% Barely making enough, meaning that over 50% of businesses only had enough cash reserves to survive for up to 2 months as strike action escalates.

Many businesses are now reliant heavily on the March Budget to survive and gain some financial headroom to continue trading in 2023, with the main asks from businesses being a VAT reduction across the board, energy cap freeze, alcohol duty freeze and business rates extension.

NTIA Flash Poll on Tuesday 3rd January 2023 – 206 Responses: • As a percentage (-/+), how did your business trade on NYE this year compared to 2019?

16% Down on NYE • As a percentage (-/+), How did you perform in December 2022, compared to 2019?

21% Down Across Festive Period • Did you make enough profit to fulfil your cash reserve requirements during the festive period to see your business through the slower months of 2023?

53.7% of respondents did not make enough profit to cover cash reserve requirements for the slower periods – 20.9% Barely made enough & 25.4% Did make enough.

• How long will you survive under the current operating cost conditions with your current cash reserves?

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35.8% of respondents believe they will survive over 4 months / 25.4% Between 1-2 Months / 23.9% Between 2-3 Months / 10.4% Between 34 Months / 4.5% Up to 1 Month • What Impacted your trade the most during the festive period?

46.3% of respondents felt trade had been impacted by customers having less disposable income / 26.9% from cost inflation / 16.4% Industrial Action & 6% Weather.

• Which of the following interventions in the March Budget from the Government would have the greatest impact on the survival of your business?

85.9% VAT Reduction 85.9% VAT Reduction 60.9% Energy Freeze Cap 28.1% Alcohol Duty Freeze Michael Kill CEO NTIA Says: “Following a flash poll of members, over 50% of businesses have not been able to build the necessary cash reserves required to survive early 2023, with over 50% of respondents suggesting that they only have enough to survive the next 2 months, as night time economy businesses see a 20% drop in trade across the Christmas period.”

“With operating costs continuing to increase, Rent & VAT due in January and the media talking about the Government halving the current energy subsidy scheme we are faced with a challenging Q1 2023, with many trying to find a pathway through the uncertainty.”

“It is clear that inflationary pressures, both business and domestic, have caused the most damage, with Industrial action impacting cities and large towns reliant on consumer mobility at night.”

“This is one of the biggest challenges the industry has faced, for many a greater crisis than the pandemic, with many businesses being left on the edge trying to survive.”

“We will not accept that there will be casualties of this crisis, and urge the Government to be clear with its intentions on energy and the coming March budget before its too late.”

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CLH Digital

Issue 143

Six Hospitality Industry Trends for 2023 and Beyond

By Mariana Palmeiro, consultant to the global hospitality industry, specialising in the spa, wellness and health segments, and Visiting Faculty – Business Trends in Luxury – at Glion Institute of Higher Education.

Having worked in the hospitality business for a long time, I feel we often underappreciate quite how resilient – and adaptive – this industry is.

In just the past couple of decades we have seen the hotel distribution model upended by the Online Travel Agents (OTAs); a major competitor arrive in the shape of Airbnb (and its emulators); and then a global pandemic which forced hotels in many key markets to cease trading almost overnight, and for what turned out to be an extended period.

And yet the hospitality industry keeps on rolling; adapting to new realities and consistently treating trends as opportunities. Amid a backdrop of strong hotel development pipelines in many regions, I have selected a few of the key hospitality trends to be aware of, while also looking at how hoteliers are responding.

1. WELCOMING THE WORKING NOMAD With major employers like PwC embracing hybrid working models, and others such as Airbnb committing to work-from-anywhere policies, there is a huge opportunity for the travel industry – and especially hospitality operators – to embrace this new generation of digital nomad remote workers who combine employment with international travel.

While accepting that there are many jobs which cannot be done remotely, the knowledge and services economy is less restrictive in this area, especially given the exponential rise in use of videoconferencing and collaborative working applications which was spurred by the constraints of lockdown.

For hotel operators, responding to this opportunity is about much more than just installing good Wi-Fi. There has been a sea change in attitudes, too: these new generation remote workers are interested in community, in being among like-minded peers, and in enjoying a better balanced life. At the same time, when they are working to a deadline they do not necessarily want to be surrounded by vacationers.

It means the age of the bland and forbidding hotel business centre is over. I expect to see funkier co-working spaces established; also suites being reconfigured to include a desk/office setup as well as converting to a functional meeting space when required.

At the same time, I see a huge opportunity for travel destinations to create bespoke marketing programmes to attract working nomads – ideally with tourism boards and hospitality companies working hand-in-hand to amplify the message as well as ensuring that promises are credible and can be delivered on the ground.

2. THE RISE AND RISE OF WELLNESS TOURISM As a hospitality consultant, I get more calls from hotels looking to reposition into health and wellness tourism than any other trend. And no wonder – this market is booming.

However, hotels need to understand that such a repositioning may not be as simple as it seems; nor is it without risk. Much depends on location: given that most hotels cannot afford to have full-time medical and wellness experts on the payroll, are such professionals available close by? Also, several brands are already operating successfully in this sphere, so it is important to check the local competitive set before making a significant financial commitment.

effective than many ‘traditional’ spa rituals and treatments. At the same time, working with these scientificallyproven treatments can also create fewer but more interesting and better paid spa and wellness roles; something that is essential for a segment which is struggling to attract workers amid the wider ‘war for talent’ in hospitality.

4. DEPLOYING SMART TECHNOLOGY IN HOTELS The hotel industry has an unbalanced relationship with technology. We tend not to be pioneers in technological development, choosing instead to take on applications developed for the commercial real estate sector, airports and the home, then look at how they can be integrated into so-called smart hotels.

But the hotel reception is not the same as an airport check-in – the need for a warmer welcome and a degree of personalisation is much greater in a hotel setting. If I am your guest, why not give me the option to check-in from a smartphone app while I am still in my taxi heading from the airport? In that way I know there is a room waiting for me, and when I arrive I can head straight up to it without delay.

Crucially, though, if I wish for some human interaction there are employees who have been liberated from behind the reception desk and are in the lobby to greet me, answer my questions and give me tips on the best places to go for food, drinks or sightseeing. As a guest, it immediately makes me feel that the hotel is well integrated into its surrounding community.

This kind of customer-facing role requires excellent soft skills (as well as an encyclopedic knowledge of the destination) and is thus more rewarding both professionally and potentially in terms of remuneration. If you are a ‘people person’ it is a role you can enjoy and make your own – and these are exactly the sort of jobs that we need to offer as an industry if we want to attract and retain the talent we need.

5. MARKETING GETS ‘TRANSFORMATIONAL’ We often talk about hospitality being part of the wider ‘Experience Economy’, which was a term coined by Pine & Gilmore just before the turn of the millennium. More recently, the same authors have developed the notion of the ‘Transformation Economy’, where experiences are elevated from mere enjoyment to actual personal transformation.

What does this mean for hospitality marketing? I think we will see a shift in messaging to amplify this notion of transformation through travel experiences, and particularly around health and wellness. Messaging will also become even more personalised – down to a granular level – especially in the luxury segment. The advantage with digitalisation is that it makes such moves easier to pull off.

The message will thus evolve to something like “I see that you are traveling because you are trying to change something in your life. We can be part of that journey by being the place where you sleep, where you look after your health and fitness, or by becoming your place of work while you explore how your career can move forwards”.

One of the brands already doing this successfully is Equinox, which began in fitness but has now opened what it calls “the fittest hotel on Earth” in New York’s ultra-trendy Hudson Yards. The promise is that a stay there will help you on your personal journey of being healthier, more focused and higher performing. It turns the transformation economy from theory to real-world practice.

6. CAN THE HOTEL ‘BRAND EXPLOSION’ LAST? While the other trends I have highlighted can primarily be seen as opportunities rather than risks, this sixth and final one is perhaps a little more open to debate. It concerns the fragmentation of the hotel sector into a plethora of sub-segments, each with their own stable of competing brands.

Often, it may be better to look at smaller changes which can appeal to health-conscious guests without breaking the bank – something I call ‘light wellness’. Putting healthier choices in the minibar is a tiny gesture that can create a warm glow around your brand. In addition, it is increasingly common now to offer pillow and mattress menus; but why not go one step further by introducing sleep and wake-up rituals aligned to circadian rhythm cycles?

While choice is generally a good thing for a consumer, has this process gone too far in the hotel business?

Are customers becoming more confused than inspired by being faced with so many brands? Will they feel that once independent brands which are now part of a multinational group can still deliver authentic experiences?

My message is that you do not necessarily have to open a bespoke vegan restaurant, or spend millions renovating your spa, to be thought of as a wellness-conscious hotel. That said, what you do spend should pay back, given that data shows health-conscious guests tend to be bigger spenders than average. This can be explained by the fact that they will happily pay for things like yoga sessions and personal trainers, as well as choosing the in-house F&B options because they trust them to produce healthier cooking instead of untried local competitors.

To finish, these are just six hospitality trends I have chosen to highlight today. There are plenty more items on the hospitality leader’s strategic agenda; some of which – such as social responsibility – may ultimately prove more impactful than those mentioned above. And the red thread which runs through most if not all of them is the hotel industry’s ongoing battle to attract and retain staff.

3. EMBRACING TECHNOLOGY IN SPA AND WELLNESS We are now much more engaged with our personal health and wellness; a trend which has been accelerated by a combination of the pandemic and the explosion in wearable fitness technology.

For the spa and wellness industry, this offers the promise of both creating an opportunity and nullifying a threat simultaneously.

How? Because new technologies like hyperbaric chambers, cryotherapy and the like are more demonstrably

I personally think that such concerns are valid, and that in time we may see some rationalisation as the larger operators focus on one brand in lifestyle, one in boutique, etc.

Much of what I have talked about is centred on delivering transformational, ultra-personalised experiences to guests. But how can a hotel do this successfully if its frontline workforce is changing every six months?

As an industry, we need to address the way we engage and excite young people to work in hospitality; deploy technology to give us more freedom to invest in people and give them roles that captivate both them and their guests; and reclaim that notion of personalised, human-to-human interactions which Airbnb used to such great effect when it first emerged as a challenger to the traditional hotel business.

If the hotel industry can pull this off, it will deliver exceptional growth, because this is the way that guest demand is going.

Sustainability, Cobotics and Hygiene Habits

The Cleaning Show returns to London to highlight the latest trends and technologies transforming the cleaning industry 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.

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.

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-

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.

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.

Total Costs of Rail Strikes to Hospitality Sector Set to Reach £2.5b Issue 143

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The cost of rail strikes to the hospitality sector is set to reach a total of £2.5 billion since industrial action began in June 2022, a significant increase in the original prediction of £1 billion.

ery on commuters, visitors and tourists as well as hard pressed hospitality workers and businesses already vulnerable due to the loss of vital pre-Christmas sales.

The rail strikes cost bars, pubs, restaurants and hotels in the UK at least £1.5bn in December, traditionally the sector’s most lucrative period, coupled with the cost of living crisis, and is predicted to result in a “huge swathe of businesses and jobs lost”, industry bodies have warned.

“The sector has struggled to recover from Covid and these protracted rail strikes since May have made that bounce back much tougher.

Enough is enough, this needs to end now.”

Train strikes could continue for months more, the head of Britain’s largest rail union has warned.

Kate Nicholls, the chief executive of UKHospitality, said the financial impact of train strikes on the sector was worse than expected, resulting in a “perfect storm” for businesses battling soaring energy bills and inflation that meant “undoubtedly we will see more business failures” in the next three months.

“Hospitality is facing a New Year hangover as rail strikes delay the return to work and make our town and city centres ghost towns for yet another week. This piles further mis-

Mick Lynch said the RMT union, which began its latest walkouts on Tuesday, had a mandate to take action up until May, and could “go further”.

Train drivers in the Aslef union will also strike tomorrow, January 5, in addition to action being held by the RMT union, meaning that train services will be affected throughout the week when millions of commuters are heading back to work.

The Springboard Awards for Excellence Deadline Has Been Extended! studded awards banquet.

Due to popular demand, The Springboard Awards for Excellence has extended its entry deadline to 13 January 2023, giving hospitality businesses extra time to enter.

The awards celebration will take place aboard Smart Group’s brand new ‘Oceandiva’ on the river Thames. This impressive 86-metre-long vessel is a revolutionary event space that is Co2 neutral.

The ceremony will take place on Thursday 20 April 2023, and is open to entries from hospitality businesses that have achieved outstanding things in the past 12 months.

Looking forward to the event, Chris Gamm, CEO of Springboard, said, “We have already received a large number of entries showcasing the outstanding work that has occurred over the past year. As a result, we’ve decided to extend the deadline to allow more organisations to share their stories and be recognised for their incredible efforts. The award ceremony grows and becomes more exquisite with each passing year; this year has proven to be no exception, and we are thrilled to be holding the Awards for Excellence at this exclusive new venue on the

Hospitality professionals are encouraged to enter themselves or their business in one of 15 categories encompassing recruitment, training, development, and retention across the industry.

The free-to-enter Springboard Awards for Excellence, delivered in partnership with Smart Group, recognise and celebrate the UK and Ireland’s hospitality superstars. This includes those who have inspired us over the last year with their resourcefulness, creativity, and innovative ideas, and those who have supported the growth of their organisation, developed their co-workers, and been leaders within their communities.

The shortlist will be announced in February 2023, along with the opportunity to buy tickets to the star-

river Thames.”

To enter the Springboard Awards for Excellence, please visit: https://springboard.uk.net/springboard-awards-for-excellence-entries/

Issue 143

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BBPA Encourage People to Enjoy Dry Jan and Support Their Local with More Alcohol-Free Beers on Offer With 85% of pubs now serving alcohol-free beers the British Beer and Pub Association is urging people to get out, banish the January blues and enjoy time with friends and family whilst supporting their local, regardless of what they’re ordering at the bar.

spending time at the pub with those closest to us brings and to banish the January blues by supporting the struggling industry, an opportunity that has been off the cards for two years running at the start of the year.

Up from 78% just three years ago, an estimated 39,000 pubs across the UK now serve a low or no alcohol beer, in addition to a whole range of other non-alcoholic drinks on offer at the bar.

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “These are tough times for the country and people are understandably finding ways to cut back. But in what is usually an already gloomy time of year, we’re encouraging people to seek out their community hubs and come together with friends and family at their local. Not only will you be greeted with warmth and friendly faces, but you’ll be supporting much-loved businesses that urgently need help to survive.

With the cost-of-living biting and times tough for the British public, the BBPA is encouraging people not to make the start of the year even more blue by staying home, but instead to come together, stave off loneliness and support the pubs at the heart of their communities.

The call comes as pubs across the country continue to suffer after the third year in a row of disrupted trading due to train strikes as well as battling with extortionate energy bills and inflation.

In what would be a quiet time of year for pubs, the BBPA is asking people to remember how much joy

“Pubs are all to all and regardless of what you’re ordering at the bar there is something for everyone. Our nation’s ingenious brewers have made great strides in developing new ranges of delicious low and no alcohol options over the past few years, so if you can please head down to your local and taste what’s on offer. A warm welcome awaits you and you might even find a new favourite tipple amongst friendly faces.”

District Council Abolishes Pavement Fees West Oxfordshire District Council announced it would abolish the charge for pavement seating and displaying material on the public highway.

opment and deputy leader of the council, said: “During the pandemic, legislation was created to allow more businesses to trade outside, which has proved to be popular with businesses across the district.

It previously cost £100 to apply for a pavement licence.

Pavement licences will still be required for businesses to operate outdoors, and owners will be required to fill out an application, however no payment will be required to apply for a licence.

“Outdoor drinking and dining areas have become hugely popular and we want to allow businesses the opportunity to grow by welcoming more businesses to expand their business without unnecessary fees.”

The council has 17 active pavement licences, which normally cost businesses £100 per year. All licences issued in 2022 will be refunded and no further fees will be due for applying for pavement licences in the future.

“We hope that by abolishing the payment it will encourage more on-street facilities, making our towns attractive and thriving places to eat and socialise.”

The council added that payments for all licences issued in 2022 would be refunded.

Councillor Duncan Enright, cabinet member for economic devel-

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Finger Clickin’ Good: How Hospitality Can Get Better at SEO 10

CLH Digital

Issue 143

By Chris Pitt, Managing Director at Vertical Leap (www.vertical-leap.uk)

But what the vibrant nature of the sector does surface is that outlets’ search marketing strategies need to be more effective than ever.

HOSPITALITY NEEDS A ‘NEAR ME’ STRATEGY Our analysis of consumer search terms for our recent Restaurant SEO Report reveals the first- and second-ranked phrases include the words “near me”. It might seem innocuous, but it’s hard to overegg the importance of making location a key ingredient of hospitality marketing. The inclusion of those two short words in searches has become almost unconscious for consumers - showing how much this matters when they’re making a choice.

So, optimising for ‘near me’ searches should be a given - no matter how big or boutique an eaterie is. But work doesn’t end there.

Simply stating the location in the text of search results won’t do. That would be a missed opportunity to display other aspects that make the place special and worth consumers’ time and money.

Whether fried chicken or foodie dishes are to your taste, the chances are you’ll have made a hospitality booking or devoured a delivery in the past few weeks.

It’s likely, because the value of eating out is even higher than previously predicted - almost £92bn by the beginning of 2023, while the takeaway market’s set to reach £12.6bn by 2025.

In the pandemic, more of us turned to deliveries. Post-Covid, we’ve returned to hospitality venues in droves while keeping up the takeaways.

While the cost-of-living crisis might mean different decisions for households up and down the UK, it’s unlikely to result in a dramatic downturn of bookings and orders. Most people still like being catered for.

Competitors need to create culinary curiosity by including other details in copy. That means going beyond opening times and a bog-standard image of a building exterior. Adding aspects of ingredient provenance, speciality dishes and accessibility will all drive choice.

In this way, businesses can engage a brand new audience further up the funnel. That might be enough to persuade people to eat in or take away, thus growing the target market.

Conversely, the last thing any hospitality venue wants is a slew of bad reviews (unless, of course, it infamously dines out on poor publicity). But they don’t have to leave a sour taste - in fact, it’s bad practice to ignore them. Embracing difficult reviews is an opportunity to respond with an improved marketing strategy.

Search optimisation is a key part of nourishing the narrative (or, at least, moving negative sentiment further down the rankings). We’re certainly seeing a rise in interest among brands to tackle this aspect.

Changing the conversation involves challenging brand assumptions. That begins with a renewed focus on the business website to show exactly what’s on the menu.

SEO IS A MAIN COURSE NOT A SIDE DISH Search optimisation has long been overlooked by many hospitality brands and establishments. This misses the strategy’s power to tap into new audiences and its effect on wider marketing opportunities.

SEO allows eateries to reach diners higher up the funnel as well as in their hungriest moments lower down the food chain. Any visitor to an outlet’s website means more volume, more fuel for CRM and more people to target through other channels.

If you want to improve your SEO, there are lots of tools available, not least Google’s own options. These include Google Analytics, Search Console and Keyword Planner. All are useful for managing and augmenting your website and Google Business Profile, one of the most vital aspects for achieving online visibility at a local level.

It’s also important to realise that it’s very difficult for any organisation to handle the granular aspects of successful search strategies alone.

Optimisation is a resource-intensive discipline that delivers an almost endless supply of data for customer trend analysis, and marketing and operational improvement.

Engaging a professional external partner that can manage the lion’s share of SEO through an AI-driven dashboard, can make all the difference in the race to provide the most mouth-watering offer to the UK’s growing army of diners.

UKHospitality Backs Plans To Extend Licensing Hours For Coronation Celebrations UKHospitality has backed plans to extend licensing hours in England and Wales to 1am for next year’s coronation celebrations for HM The King.

UKHospitality Chief Executive, Kate Nicholls, said: “The King’s coronation is an event that millions of people across the UK will want to celebrate, and it will be extra-special for thousands of hospitality businesses facing huge cost challenges because it affords them an opportunity to boost takings. We welcome government proposals that recognise the role

that hospitality venues will play in the celebrations.

“We’re therefore urging the Home Office to go ahead with plans to extend licensing hours in England and Wales for the coronation Bank Holiday weekend. Any extra trading time for venues can make a vital difference as the sector looks to revive itself and drive wider economic recovery and employment.”

How to Cut Water Use, Bills and CO2 in One Simple Step Covid-19, influenza and norovirus.

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.

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.

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.

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.

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

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.

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Government “Must Go Further” to Encourage Low and No Alcohol Uptake, Urges Portman Group Issue 143

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(37%), have more alcohol-free days (30%) and 25% said they plan to stop drinking at home altogether.

The government is being urged to do more to encourage the uptake of low & no alcohol drinks and launch a consultation on low-alcohol descriptors.

“The variety and availability of low and no alcoholic drinks has never been stronger, reflecting a huge increase in consumer popularity,” chief executive of the Portman Group, Matt Lambert said.

Industry watchdog Portman Group has called for a consultation seeking views on updating the terminology around the different ways in which products below 1.2% abv are marketed.

Portman Group is hoping to build on years of growing UK sales and consumer interest in the low & no category beyond its traditional postfestive boost.

He added: “The vast majority of consumers already drink responsibly within the Chief Medical Officer guidelines, but it is particularly pleasing to see evidence that low and no options are playing a role in encouraging people to moderate their drinking.

A YouGov consumer survey reveals that over one quarter (29%) of alcohol drinkers anow also drink no/low alcohol alternatives, compared to almost a third (32%) in 2021 and a quarter (25%) in 2020.

“We are calling on the government to launch the low-alcohol descriptors consultation this year to give further support to the low and no alcohol sector,” Lambert said.

The top reasons named for drinking low and no alcohol are being able to drive home safely from social events and taking part in social events.

Those that plan to reduce alcohol consumption in 2023 said they will drink fewer alcoholic drinks at home

“It has been expected for nearly two years but given the turbulent political year this hasn’t been prioritised. This is an important review which should see alignment with global descriptors and give another push to this innovative category which is an active substitute for alcohol and supports moderate drinking.”

Chef Adam Handling Becomes a Great Ambassador

Michelin-starred Chef Adam Handling has become an Ambassador for the GREAT Britain and Northern Ireland campaign. GREAT is the UK’s international marketing campaign, creating jobs and growth for the UK by presenting the very best of Britain and Northern Ireland to the world. Adam has been chosen to be an Ambassador as he represents the best of British in UK hospitality alongside his passion for sustainability in the industry, finding creative and zero-waste solutions across the Adam Handling Restaurant Group.

with Adam to promote the best of British around the world.”

Adam has worked across various events with the British government during his career, most recently having cooked for global leaders at the G7 Summit last year at his restaurant Ugly Butterfly in Carbis Bay. Adam became the first British chef to join the prestigious “Cayman Cookout” foodie festival in 2017 and subsequently catered for the Queen’s Birthday celebration at the British High Commission in Jamaica. With the British Embassy in Kyrgyzstan, Adam hosted a charity dinner that raised close to £500k and has conducted cooking demonstrations with the British Ambassador in Thailand.

Operating in 164 countries, GREAT unites the efforts of 22 government departments and arms-length bodies, working with more than 750 British partners across the globe every year.

Handling described the news as a “pinch me” moment, expressing his surprise at the appointment. “I’ve always been such a proud advocate for British produce and culinary talent and having the chance to officially promote them around the world through this campaign is so, so exciting.”

“We are delighted to have Adam on board as a GREAT Ambassador’, said Andy Pike, Director of GREAT. ‘UK hospitality and cuisine are second to none in the world and to have one of the most inspirational Chef Owners in the UK as part of our GREAT Ambassadors’ team is a real honour. We look forward to working

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Handling was delighted to receive an official welcome as a GREAT Ambassador from Andy Pike, Director of GREAT at the GREAT Showcase Reception. Adam was chosen to cook and showcase the best of Britain at The Locarno Rooms in Westminster. The event was attended by 300 influential and inspiring leaders, corporates, entrepreneurs, GREAT Ambassadors and supporters of GREAT. The reception was an opportunity to mark over a decade of activity that has influenced how business and consumers think and feel about the UK and highlighted the importance of the programme as a hard-working asset to drive prosperity at a time of exceptional need.

2023 Trends for the Hospitality Industry 12

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Comment by Karim Malak, easyHotel CEO (www.easyhotel.com) 2023 is likely to be another interesting year for the hospitality industry as cost-of-living pressures mean customers gravitate towards better value services, set against a backdrop of rising operational costs. For hotels to thrive in this period of economic downturn, adaptability is going to be key. Brands must tap into the needs of the customer and provide affordable experiences. Too many brands have started out as budget hotels and since gentrified their offer, becoming less affordable in the current market and less clear about what they offer. It’s important to have an offer which still lets customers travel and explore because there is still a demand for travel – a recent poll cited 76% of people surveyed still wanted to travel in 2023.

Research shows that customers are willing to pay more to stay in low-carbon, lowemission hotels. Carbon-zero flights and net-zero hotels will only increase and cus-

tomers are being more discerning about hotels they choose to visit, looking for places which will either neutralise or reduce their carbon emissions. Low-carbon traditionally is not always associated with low price, so brands will need to work doubly hard to demonstrate that customers can enjoy affordable prices and low-emission solutions. It is important to implement proactive, and authentic low-carbon solutions, rather than lots of unspecific measures to compensate for higher emissions. And this doesn’t just apply to individuals - as we get closer to key Net Zero deadlines, more businesses will be looking to travel sustainably, from the choice of transport to the carbon rating of their hotel.

Hotels that can adapt to the changing landscape and provide concrete low carbon solutions for their guests without compromising on comfort or cost - will be most likely to succeed and attract customer loyalty.

Historic Pub Under Community Ownership Receives a National Award from CAMRA Efforts to safeguard the future of the Plough Inn in Longparish, Hampshire, which dates to 1721, have been recognised by the Campaign for Real Ale’s Pub Saving Award, which celebrates people who have come together to save a pub from closure.

wider than just the provision of food and drinks to the local community.

“To see the Plough Inn thriving once again, both as a popular destination pub, and a vibrant and valued community asset at the heart of Longparish village is a fantastic achievement.”

When the pub closed its doors – seemingly for good – in December 2015, local villagers sprung into action, lobbying local planning officers to deny planning permission to turn the pub into a residence. They subsequently used grants, donations and a community share scheme – which attracted over 300 investors – to purchase the pub, in conjunction with the Parish Council, in February 2021.

After months of incredibly hard work, completely refurbishing the property inside and out, and three hundred years after it first began trading, The Plough Inn is once again at the heart of the Longparish community.

Bought with help from their Parish Council who now own the Plough Inn, local villagers have taken on a 99-year lease from the council for the exclusive use of the property to secure and safeguard the future of the Plough Inn as a public house and promote it as an amenity of prime importance to the community.

Andy Jolliffe, chair of Longparish Community Pub Ltd said: “At the core of a community pub is the local people that it serves. Our aim in taking over the Plough Inn has been to provide a range of services much

The runner-up in the competition is the Three Horseshoes in Helions Bumpstead in Northwest Essex – another fantastic success story of a local village taking the fate of their local pub into their own hands and ensuring the pub is run as a community asset.

Paul Ainsworth, Coordinator for CAMRA’s Pub Saving Award said: “Huge congratulations to the dedicated villagers who have saved both the Plough Inn in Longparish and the Three Horseshoes in Helions Bumpstead. Pubs play an irreplaceable role in bringing people together, and the decision to purchase and run a pub as a community is a real commitment to preserving its future for generations to come. It is a real privilege to be able to highlight these efforts. Well done to everyone involved.”

CAMRA has resources and support for anybody looking to save their local, and the Pub Saving Award highlights how groups across the UK have managed to do it. You can find CAMRA’s ‘Saving Your Local Pub’ Guides, plus more resources and contacts for advice from www.camra.org.uk/saveyourlocal

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

UK Hotel Industry Shows Resilience in November says Hotel Tracker Issue 143

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‘With rising inflation, the sector has done well to pass on a large portion of the cost increases. However, we’re starting to see that not all of these costs can be passed on to consumers, nor is it sustainable. Despite the jump in average daily rates of rooms when compared to pre-pandemic levels, gross operating profits have fallen behind 2019 levels, suggesting hoteliers are having to shoulder some of these extra costs themselves.

Despite occupancy rates, room rates, revenues and gross operating profits (GOP) of UK hotels declining in November, the UK hotel industry is showing some signs of resilience, according to the RSM Hotels Tracker.

The data, compiled and produced by Hotstats and analysed by RSM UK, highlights the cyclical nature of the industry when occupancy and room rates, revenues and GOP tend to fall at this time of year. It shows UK hotels’ occupancy rates dipped from 74.4% (October) to 71.5% (November), with London hotels seeing a similar decrease (76% in October compared to 73.8% in November). Occupancy continues to lag behind pre-pandemic levels of 78.4% (UK) and 82% (London) in November 2019.

One area that boomed for hotels in November was the revenue generated by banquet, conferencing and catering food and beverages, which shot up particularly in the London market.

Chris Tate added: ‘As the first restriction free lead up to Christmas in three years, corporates took advantage of being able to hold large scale conferences, while people jumped at the opportunity to attend in person events. But with heavy industrial action over the Christmas party season, and the cost-of-living squeeze impacting on consumers’ disposable income, we may see the hotel sector face challenging trading conditions in December’s figures.’

Average daily rates (ADR) of occupied rooms were down from £149.87 (October) to £144.74 (November) in the UK, and from £237.53 (October) to £227.66 (November) in the London market.

However, ADR of UK hotels is still 19% higher than the same period in 2019, and 22% higher for London hotels.

Revenue per available room dropped from £111.52 (October) to £103.45 (November) in the UK, with a slightly sharper fall in London, from £180.58 to £167.98. Gross operating profits of UK hotels also fell from 39.2% (October) to 35.1% (November), and from 46.8% to 43.4% in London, highlighting that despite room rates remaining strong, the increases in costs are hitting the bottom line.

Chris Tate, head of hotels and accommodation at RSM UK, said: ‘Although initially these figures may look concerning due to the reductions across the board, this dip is pretty usual in the seasonal cycle for the sector, and nothing out of the ordinary. In fact, given the pressure on their margins from wages, rising costs and the impact of ongoing train strikes causing business trips to be cancelled, hoteliers are showing degrees of resilience and currently managing to weather the storm even though their margins are being squeezed.

Thomas Pugh, economist at RSM UK, comments: ‘The UK economy is almost certainly in a recession that will last until late 2023 and see a peak-to-trough drop in GDP of around 2.5%, making it similar in size to the early 1990s recession.

‘This recession is being driven by the massive reduction in consumers’ real spending power. Real Household Disposable Income per person is likely to drop by a record 7% from 2021 to 2023. Those sectors which primarily rely on discretionary spending, including hospitality and hoteliers will be worst affected. What’s more, businesses are facing sharp rises in costs forcing them to cut back on non-essential expenses.

‘The good news is that inflation should fall sharply this year. Natural gas prices have already fallen back to their pre-war levels. That will significantly ease the pressure on consumers incomes and business costs in the second half of 2023, and the economy should be growing strongly again by early 2024.’

Third Time Lucky For Country Pub Carriage The renowned landmark carriage at The Highwayman pub, which was first discovered in the 1950s has been carefully replaced at the favourite Cotswold pub after being ravaged by Storm Eunice at the start of the year.

Arkell’s Brewery’s The Highwayman pub, situated at Elkstone, near Cirencester, has had a black & yellow carriage situated in its car park since it changed its name from The Masons Arms in the 1950s.

According to the pub’s well-read locals, the original carriage was found by a previous landlord in a barn attached to the building. It is thought that the owner of the carriage, a lady, was held up by a highwayman, over three hundred years ago, and due to the trauma and angst caused she deemed the carriage unlucky so it was locked away for many years before being discovered and restored to sit in the car park.

It is not known what happened to the original carriage but it is alleged that it was ruined by Cirencester’s Royal Agricultural College students, who regularly took (parts of) the carriage back to dorms after a wild night out. However, the

more likely rumour is that it was hit by a truck travelling late at night down the main road – A417.

Arkell’s Brewery Chairman, James Arkell, then had the historic carriage rebuilt from scratch over 30 years ago, by local building apprentices from Edmont Ltd. This one took pride of place on the plinth in the car park until Storm Eunice blew the carriage off its wheels and flipped it over in the dreadful winds earlier this year.

Ian and Tina Blake took over the roadside pub in 2018 and inherited the carriage as part of their tenancy. Nick Bickley, a talented carpenter and builder, Ian’s brotherin-law, offered to remake the carriage and so the third incarnation is now in place.

“It really is wonderful to see it back in place,” said Arkell’s Managing Director George Arkell.

“Ian and Tina have done a wonderful job as custodians of The Highwayman Pub, and Ian’s brother-in-law rebuilding the famous carriage is fantastic. There is so much history behind all of our pubs, however at The Highwayman you can feel the history just walking through the door.”

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

Getting Home Safe: What Is An Employer’s Duty Of Care?

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By Matt McDonald, employment specialist at law firm, Shakespeare Martineau (www.shma.co.uk) Trade union, Unite’s, ‘Get me home safely’ campaign, is lobbying Glasgow City Council to fund safe commutes home for hospitality workers who work unsocial hours. As the motion has not passed, details are lacking on how the scheme will work, employers are cautious about the financial impact it will in a volatile economic climate, and with the sector facing many other issues, including staff shortages, the cost of living crisis and an increase in costs.

Currently an employer’s duty of care does not extend to an employee’s commute unless there is a specific, identifiable risk. For example, if there was a dangerous situation, such as a fight, occurring immediately outside a venue, then the employer may have an obligation to ensure that staff can either remain in the building until there is no longer a risk or that they can provide an alternative safe route home. The risks of commuting during unsocial hours are at present not deemed an employer’s responsibility to mitigate, at least in the eyes of the law.

While many of the discussions on this topic reference a ‘safe’ way home, there is currently no clarity as to

what constitutes ‘safe.’ Is this only a reference to hiring a taxi, or if there is a good public transport system in place, would this count? If the person lives within a certain distance of the venue and their route home is well lit, would walking be considered safe? What constitutes ‘safe’ will have to be clarified to make this policy workable in practise.

Some hospitality employers may introduce a blanket policy but may be tempted to tailor it towards more vulnerable groups as a way of keeping costs down. For example, a commute that may be deemed safe for an older man, may not be so for an unaccompanied female. However, this approach risks being discriminatory and could lead to legal action. If an employer decides not to have a blanket policy, for example leaving it up to managers’ discretion, this could lead to inconsistency and doesn’t negate the risk of individual cases of discrimination. There is no easy answer here.

While the logistics of how the proposed scheme will work have not been revealed, it is likely that shortterm investment would be needed from the employers operating hospitality venues. Whether such costs would be reimbursed at a later date remains to be seen. For employers in the sector that are already struggling, this is likely to cause even more administrative and financial pressure, especially on independents.

If the policy is introduced, employers will have to think carefully about how to implement the scheme to make sure it works best for both the business and its employees. While employee safety is a top priority for all, if schemes like Unite’s ‘Get home safely campaign’ are introduced, how they work in practise is a crucial consideration. While this motion passing would not set a legal precedent, this movement may even allow other industries with unsocial hours, such as healthcare and cleaning, to put pressure on employers to provide a safe way home.

The Sustainable Hospitality Alliance And The Global Sustainable Tourism Council Have Formed a Partnership to Consolidate Best Practice In Sustainable Hospitality and Tourism A network for responsible hospitality, the Sustainable Hospitality Alliance (the Alliance), and the Global Sustainable Tourism Council (the GSTC), which establishes and manages global standards for sustainable travel and tourism, are pleased to announce their new cooperation agreement.

This new partnership will bring together the Alliance’s hospitality industry reach and measurement expertise, with the GSTC’s experience in sustainability standards and assurance, to enhance the industry’s understanding of sustainability criteria and the need to capture robust sustainability data.

Over recent years, greenwashing has become a widespread issue globally and across every industry, as companies all too often use sustainability language to present a positive image, without evidence of any real impact. What’s more, within the hospitality industry, the current vast number of ways in which companies are required to report ESG data for different stakeholders and countries, is not only inefficient but can also lead to difficulties in benchmarking companies and therefore establishing best practice.

If the hospitality industry is to have lasting positive change and continue momentum towards Net Positive Hospitality, it could not be more vital to have solid standards and effective tools to verify legitimate claims of sustainable business in the hospitality sector. This will be at the core of this new collaboration – combining the GSTC Criteria, accreditation programme and training opportunities with the Alliance’s industry leadership and bank of pioneering tools and initiatives.

Together, the Alliance and the GSTC share a vision of hospitality and tourism companies working to, not only meet, but exceed core sustainability criteria – using consistent tools and initiatives to produce globally comparable data.

Glenn Mandziuk, CEO, Sustainable Hospitality Alliance, said: “We’re so pleased to be working in partnership with the GSTC. Our organisations have long understood the power of the hospitality and tourism industries as a vehicle for positive lasting change and have been working to measure and monitor this positive impact. Now is the time to unite our expertise, embedding sustainability criteria across the industry and ensuring every hotel has the tools and guidance needed to become a more regenerative business, that gives back more than it takes.”

Randy Durband, CEO of GSTC, said: “GSTC is increasingly supporting the development of universal measurement tools for sustainability in order to facilitate businesses assessing, benchmarking, and improving their performance on each of the criteria within the GSTC Criteria, and the Sustainable Hospitality Alliance’s work on sustainable measurement in hospitality is critical to that effort. We have engaged with the Alliance for many years but are pleased to formalise and expand our partnership.”

To find out more about the Alliance’s growing network, visit https://sustainablehospitalityalliance.org/news/, or to discover the GSTC Sustainability Criteria, visit https://www.gstcouncil.org/gstc-criteria/.

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.

Cooking oil is expensive. Would you like to save up to 50% on fryer oil purchases every month? If you do, then OiLChef is for you.

The OiLChef device is a small accessory that fits inside your Deepfryer and will double the life of your frying oil, saving you up to 50% on oil purchasing. This is not a filter!

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

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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.

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

Chefs Dinner at Deer Park Country House to Raise Funds for Hospitality Action

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

Chris Bassett, Head Chef at Portland, a Michelin starred restaurant in

Industry charity Hospitality Action will bring together some of the country’s most talented and admired female chefs to cook up a ‘mouth-watering’ menu at Deer Park Country House on Monday 6th March 2023.

The evening will be hosted by Great British Menu chef Jude Kereama of Kota and Kota Kai. Lisa Goodwin-Allen will be joined by Olivia Barry, Charlotte Vincent, Cindy Challoner and Elly Wentworth to create a sixcourse meal for attendees.

Lisa Goodwin-Allen, executive chef at Northcote, commented: “As a long-time supporter and advocate of Hospitality Action, I am only too aware of the high levels of financial and physical support the charity is currently having to give to beneficiaries. Fundraising events such as our

guest chef dinner are absolutely critical so that we can help more and more people who have fallen on hard times.”

Guests will have the chance to get their hands on exclusive prizes in the prize draw and auction. Top prizes on offer include: • A two-night stay at Nathan Outlaw’s Guest House, with dinner at both Outlaw’s Fish Kitchen and Outlaw’s New Road • Two tickets to The Newt’s Great Garden Escape • An overnight stay at Boringdon Hall with dinner and use of the Gaia Spa. Since January 2022 Hospitality Action has provided over 1,900 grants to help hospitality families keep a roof over their heads and food on the table. With a challenging 12 months on the horizon, funds raised from this special evening will go directly to everyone who applies for assistance.

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.

Make Your Pub A Talking Point: Publicans Encouraged To Host ‘Chatter & Natter’ Tables 20

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Publicans are being encouraged to host ‘Chatter & Natter’ tables to support those in need of more connection with others.

The Chatty Café scheme is looking for more publicans to offer ‘Chatter & Natter’ tables at their pubs to help support those at risk of loneliness and social isolation in their local areas.

‘Chatter & Natter’ tables offer a space where people can get together and chat, with many of the tables hosted by Chatty Table volunteers.

The scheme has around 900 ‘Chatty Cafes’ around the UK, including around 440 Costa Coffee stores. It has just over 30 pubs signed up but is looking for more publicans to have a dedicated ‘Chatter & Natter’ table.

The Chatty Café was started by founder Alex Hoskyn in 2017 who after sitting in a supermarket café, with her then baby son, observing others sat on their own started thinking about the positive impact people could have on each other if they sat together having a chat, rather than on their own.

A well-established ‘Chatter & Natter’ table can become a regular place for local people to meet each week, simply to get together and chat. There is no agenda or topics to these sessions, they are just about facilitating opportunities for human interaction.

Benefits to pubs joining the scheme can include: • Increased footfall and repeat business • The opportunity to attract more customers outside peak hours • Great promotional exposure on social media, newspaper articles, blogs, etc • Playing a key role in helping to connecting people in your local area to help tackle loneliness Many Chatter & Natter tables are hosted by volunteers, who can help promote the sessions within the local area. Venues are offered the opportunity to be matched with a Chatty Table Volunteer/Host, whose role is to be a friendly face at the table and encourage others to join.

PUBS SUCCESS WITH CHATTY CAFÉ SCHEME Among publicans who run successful ‘Chatter & Natter’ tables are family-run pub The Howard Arms at Brampton, Cumbria, who introduced a table in January (22).

Publican Ruth Seggie, who runs this Thwaites tenancy with husband Andrew, offers a ‘Chatty Café Table’ every Monday morning, with 14 people attending and growing.

The pub’s local GPs also supports the pub’s scheme by recommending it to patients who would benefit from some connection and a chat with others, with five people already coming along from this signposting.

Ruth says: “It’s a really nice scheme that helps to highlight that we are more than a pub. Our pub isn’t a place where you have got to buy food or drink, we want to help bring people together and be part of the community. The table is bringing people closer together and less people are feeling alone which is wonderful to see and hear.”

VOLUNTEERS DRIVING SUCCESS The Howard Arms has a couple of volunteers who host the table, and if they can’t make it then the pub’s team run it.

Ruth says: “The volunteers are vital in helping to organise and chat to people. We are a busy pub and sometimes there isn’t the time to chat to somebody, but the volunteers have the time to chat and can get to know people. Being part of it is also rewarding for the volunteers.”

The pub raises awareness of its ‘Chatty Café’ morning through its table volunteers, on social media, posters in the window and through table talkers. Its ‘Chatty Café’ generally runs for an hour to 1.5 hours, but there is no time limit, with people welcome to stay as long as they like.

CREATING POSITIVE CONNECTIONS The table has some people who come every week and some attendees have sparked up friendships which has seen them going off to do other things together, such as attending others local groups or going on outings.

Ruth adds: “I would really recommend the scheme to other publicans. It doesn’t take much effort as is literally setting up a table once a week or however you want to run it. It is lovely to get people in. You get to know people and they come back on their own and have a coffee or lunch.”

HELPS POSITION PUB AT HEART OF COMMUNITY At The Local Bar at Branton, near Doncaster, a village micropub with only 25 seats, publicans Laura and Paul Local have been offering a ‘Chatter & Natter’ table for a few months.

It initially ran from 12 noon to 4pm on a Wednesday, with a table set up with a Chatty Café table talker on, but now runs on a Sunday afternoon.

SOWING SEEDS FOR FLOURISHING FRIENDSHIPS There is an established group of eight friends, called the ‘chatties’, who connected through the group, who now come to the pub’s weekly quiz night together, meet for other events and outings and have become regular customers.

Laura says: “Initially we asked for volunteers to help come along and be a table host as we can’t always sit and chat if busy. But this has now evolved into a group of people who come along and have a natter, with around six to eight regulars.”

She adds: “From a business perspective I would recommend it as it helps to make people aware of your business and talking about your business doing something positive. There is a very strong sense of community where the pub is, and being involved with schemes like this shows people that we want to be and are part of that community. There is also a nice feeling that you have helped to foster friendships for people, who are enjoying the social interaction from a new group.”

GATEWAY TO OTHER SOCIAL OPPORTUNITIES The City Wall in the centre of Rochester, Kent, opened 15 years ago by owner Sanjay Raval, has a dedicated time of Tuesdays between 12 noon and 2pm for ‘Chatter & Natter’, but encourages anyone to pop in for a chat and a coffee anytime.

The bar, which is also registered as a ‘Warm Space’ to help support locals during these challenging times, puts table talkers across the bar, with all tables and spaces free to use, rather than having a dedicated table.

Sarah Wilson, The City Wall’s community lead, says: “A man came in who had seen it advertised on social media and had just lost his wife. We were able to say to him do you know we do live jazz on a Sunday and we do a supper club every Monday and maybe you might like to come along to that? If you can get people through the door then you can let them know what else they can get involved with too.”

NOT JUST FOR ELDERLY PEOPLE She also sees the Chatty Café scheme as something not just to benefit elderly people but also the wide range of people who can find themselves isolated and in a lonely situation. Sarah says: “Stereotypically we often think of elderly people being lonely, but people such as solo parents can also often benefit from a landing point to go for a coffee and a chat.”

Sarah adds: “The Chatty Café, as well as a range of other initiatives we do, such as a homeless charity using our BBQ area to serve food and fundraise and a kids’ Christmas party fundraiser, helps us to be seen positively by people in the local community. Being socially aware as well as commercially aware is really important in these challenging trading times.”

SIGN UP NOW It costs pubs £30 to join the scheme, which includes inclusion on a ‘Chatter & Natter’ venue map and a pack including table talkers, posters, leaflets and window stickers.

For more information see www.thechattycafescheme.co.uk

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.

of solutions: a complete standalone solution with pre-built designs and pre-stored 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.

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, high-resolution 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 Depending on setup and menu size, we offer businesses three types

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.

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

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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

Issue 143

CLH Digital

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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Chef's Buyer's Guide

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CLH Digital

It's Time To Get Real

LittlePod’s responsibly-sourced product range includes our innovative, easy-to-use natural vanilla paste Are you squeezed for time? Why not try our quality and organic vanilla Vanilla Bean Paste in a tube. pods, as well as our It has been specially created to provide top-quality extracts of vanilla, vanilla in an easy and versatile form, with no wastage and coffee and chocoless flavour bake-off. Each tube has a two-year shelf life late. These ingrediand contains the equivalent of 20 pods, seeds and all. ents not only Put it in coffee, porridge, smoothies and ice cream, rub support each other in the rainforest, but it into meats like duck and pork, use it in your cakes and bakes, or as a marinade for fish! Sweet and savoury are also perfect alike, LittlePod products are gluten free, suitable for veg- flavour partners in the kitchen. ans and kosher certified.

Visit www.littlepod.co.uk

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 Dessert Menu Sparkle with Just Desserts

With over 100 handcrafted desserts already on offer, Just Desserts Yorkshire 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.

When it comes to sourcing, we work closely with our suppliers to develop long-term relationships. This ensures the ingredients we use in our baking is sourced sustainably and responsibly resulting in a quality product that we can all enjoy.

We can’t bake great cakes without looking after our

environment. Reducing our carbon footprint and working towards a greener planet is fundamental within our operations.

We are committed to manufacturing delicious, handcrafted desserts in a way that is environmentally sustainable.

Our vision and ethos of bringing quality handcrafted desserts for all to enjoy, guides, motivates, and is reflected within the desserts we produce. It is our purpose to put into practice traditional baking methods to create a wide range of high-quality handmade desserts whilst sourcing the best ingredients and applying attention to detail.

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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CLH Digital

Issue 143

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

Issue 143

CLH Digital

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.

31

ComPaCK - THE sTaNdard THaT maKEs THE dIFFErENCE

ProFEssIoNal WarEWasHING sYsTEms rElIaBIlITY HIGH PErFormaNCE GUaraNTEEd assIsTaNCE at prices you will be overjoyed with Purchase/rental/Interest free 0% finance available ComPaCK GlassWasHErs

The Compack glasswashers have simplicity and robust performance in mind.

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

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

(subject to status)

ComPaCK FroNT loadING dIsHWasHErs

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

ComPaCK Pass THroUGH dIsHWasHErs

d100

For all modEls

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

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

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

BT100/BT100s

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

BT100TC/BT100TCs

Commercial Kitchen Fit-Out

Issue 143

CLH Digital

33

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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CLH Digital

Issue 143

Outdoor Spaces

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

Outdoor Spaces

Issue 143

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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CLH Digital

Products and Services

Issue 143

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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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

37

38

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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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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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41

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.

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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

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.

• Hiring additional staff • Purchasing new catering equipment … or anything else which your business needs.

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.

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 in 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 • Purchasing seasonal food and drink

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.

Hospitality and Leisure: Survival of the Staffed

By Chris Maloney, partner and head of hospitality and leisure at accountancy firm, Menzies LLP (www.menzies.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

It is no secret that the hospitality and leisure (H&L) industry has faced unprecedented challenges in recent years. From forced closures due to pandemic-related restrictions, to staff shortages and soaring energy bills, it is little wonder that some operators are struggling to cope.

The largest challenge facing the industry is that of recruiting and retaining staff. A report by accountancy firm, Menzies LLP, has revealed that a lack of skilled workers from baristas to hotel managers and chefs is holding the industry back, and with staff beginning to look elsewhere for more rewarding work as the costof-living crisis hits, businesses in the sector are struggling to remain viable. In fact, a hospitality and leisure thinktank, led by Menzies, found that most hospitality employers said that they had been forced to close due to staffing issues, and some felt that wage inflation was also a particular issue.

With 1.288 million unfilled roles within the H&L sector, according to data from the ONS, reported in UKHospitality’s Workforce Strategy, it is little wonder that employers are facing significant staffing and recruitment challenges. However, with some innovative thinking around building a brand and implementing a structure that supports staff in a rewarding long-term career, businesses could reverse their situation to become an employer of choice.

To succeed in attracting staff in a climate of low unemployment, employers need to put together a compelling and competitive offer, seeking to implement changes both internally and externally as they do so. For example, with many candidates looking for work that empowers them and allows them to have a positive effect on the world around them, employers need to create career paths with this in mind; adapting practices and developing a brand with a social purpose.

Potential applicants are looking to work with busi-

nesses that not only understand the world around them, but the experience of being an employee within the H&L sector. This can also help to retain employees, as employers seek to understand how they compare to others in the sector. Listening to the workforce and acting on appropriate feedback is one way to ensure that recruits find their new roles motivating and skilled staff feel respected and valued.

Employers should also be aware of external processes that could help to attract and retain staff.

These can be as simple as considering the business’ hiring strategy and reaching out to new employment pools, perhaps to candidates who will require a little more training than originally anticipated. With the right support from their employer, these newcomers can flourish and stay to pursue their careers.

Additionally, changes to immigration policy in both 2021 and 2022 now allow employers to recruit skilled workers from overseas. Whilst the UK may be facing a shortage of staff, the world is made up of people who are willing to work, and there are a number of routes available to employers to engage with them.

For example, the Youth Mobility Scheme visa allows young people between 18-30 years from participating countries to live and work in the UK for up to 24 months. In addition, as part of the Australia-United Kingdom Free Trade Agreement, there are pathways for workers from Australia to live and work in the UK for a set time period.

Finally, it is well worth considering internal practices, such as the approach to staff development, internships and partnering with local colleges and universities, which may provide hospitality courses.

Implementing a robust training and development programme will also act as a draw for candidates from all walks of life. Careful career structuring, combined with a sensible approach to pay that allows the business to remain viable, could help employers to build a strong reputation within the industry, attracting and retaining workers over time.

In the face of unprecedented challenges and disruption, attracting and retaining the right staff, in the right roles, is a key ingredient for success. Employers should examine their businesses both internally and externally and focus on building a brand with staying power.

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