CLH Digital - Issue #145

Issue 145

Hospitality Toasts Best December in Three Years… www.CLHNews.co.uk

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...but real term sales lag pre-COVID

Britain’s pub, bar and restaurant groups enjoyed their best December trading in three years, the new Coffer CGA Business Tracker reveals, but sales remain well below pre-COVID levels in real terms.

The country enjoyed the opportunity to meet with family friends and colleagues over the festive season for the first time since Covid, boosting Christmas sales despite face of the cost of living crisis.

The Tracker—produced by CGA by NielsenIQ in partnership with The Coffer Group and RSM UK—shows like-for-like December sales were 15.0% ahead of December 2021, when festive trading was hit by concerns about the Omicron variant of COVID. However, sales were only 2.0% ahead of December 2019, and after adjustments for double-digit inflation, they are significantly behind.

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CLH Digital

Issue 145

Editor's Viewpoint

Welcome to the latest issue of CLH Digital EDITOR

Peter Adams

We are delighted, once again, to lead with a story that sales for the festive period were the best in 3 years.

on the government, full of emotion and full of anger at how the government treats the sector.

They do, of course, have to be tempered by the fact that two of those three years we were in lockdown!

For those of you who missed it here is a link to the story we ran https://issuu.com/clhnews/docs/clh_digital_issue_136/4

Sales are 2% ahead of sales in 2019. However, as you will see in the story, when adjusted for double-digit inflation, they are considerably behind.

I said at the time every government, not just this one, treats the sector as a cash cow, and the current crisis is in my humble opinion one that has been years in the making.

Overtaxed, overregulated, taken for granted and the economy is now reaping what has been sown over the years.

Nevertheless, given all that has happened these past couple of years, given the lockdowns and tiered lockdowns, rail strikes, the state of the economy, inflation, energy costs etc then any increase is to be warmly welcomed.

Again on page 7 we reproduce an appeal by the Society of Independent Brewers, who have called on the Chancellor to expand the draught duty relief to 20%, in the hope of throwing a lifeline to the struggling pubs and hospitality sector.

This is a testament to how resilient the sector is in the face of such adversity. However, like anything in life there are limits.

I don’t want to rain on the parade, but they might as well bark at the moon! One of the problems I have with democracy is we put too much power in the hands of too few people, who cause too much damage.

Another story see page 11 reveals that a staggering closure of of 1,611 licensed premises in the fourth quarter of 2022, representing a 1.6% contraction of the market in just three months, the equivalent the report says to almost 80 enclosures every day.

Throughout 2022, the hospitality sector saw a fall of 4,809 premises, or 4.5% of the total at the end of 2021, with more than three quarters of the closures occurring in the second half of the year.

Devastating statistics, but as an ex-proprietor/operator myself I always look deeper than the statistics.

I often refer to my time in the late 80s to mid 90s when I ran a wine bar restaurant in Bournemouth. They were tough trading conditions then and I had some very and worrying times.

Had I lost my business during that period I would also have lost my home and probably become bankrupt - a very heavy price to pay indeed.

So, I can empathise only too well how many of these operators who have lost their business feel.

Have we reached a levelling out point? I would very much hope so. However I attended, as stated previously, a demonstration in London in November, where high-profile figures predicted a bonfire of hospitality businesses between January and March this year.

I listened independent operators, with one London restaurateur in tears as she rounded

On that note I have to “temper my anger” I have been hauled over the coals one or two times when I have gone on one of my “infamous rants”.

But on some occasions I do think I am justified. As stated above I spent many years in hospitality and many years as a self-employed hospitality operator, I know the price paid by hard-working, talented and dedicated operators pay for the decisions made by other people.

I see our old friend Staycation is on the agenda again! A survey reveals that UK consumers are continuing to book Staycations in 2023 despite the cost-of-living squeeze on household incomes. (See page 9.)

I remember commenting on a story we ran in October last year which stated that the Staycation boom was over. I think my words were “not a chance”!

So it is refreshing to see that Staycations will give this year’s economy yet another boost.

I, once again, will be doing my bit. Ihaven’t been abroad since 2019, and that’s not looking likely this year ,but have taken of mini breaks in the UK. If you have any ideas please share them with me, it is about time that I broadened my Staycation horizons!

One more thing! 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.

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

TELEPHONE:

01202 552333

FAX: 01202 552666 sales@catererlicensee.com

www.CLHNews.co.uk @CLHNews CLHNews CLHNews

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

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Issue 145

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Hospitality Toasts Best December in Three Years… ...but real term sales lag pre-COVID

(CONTINUED FROM FRONT COVER ) It was a particularly strong Christmas for pubs, where like-for-like sales finished 19.0% ahead of December 2021 as consumers’ concerns about COVID eased and the football World Cup drove fans into venues. Yearon-year growth was more modest in restaurants at 9.1%, while sales in the bars segment were up 11.9%.

Mitchells & Butlers, the owner of All Bar One, O’Neill’s and Harvester, said like-for-like food and beverage sales increased 10.4% over the 15 weeks to 7 January, compared with a year earlier.

Trading during the festive season gave a 13.3% boost to sales growth at the company, which has 1,600 venues in the UK.

DESIRE TO “RETURN TO LOCAL” This sales uplift confirmed customers’ desire to return to their local pub or restaurant after fears of the spread of the Omicron variant stifled festive celebrations in December 2021.

Phil Urban, Mitchells & Butlers chief executive, said the company was “delighted to have been able to welcome our guests back over the festive trading season after three years of disruption due to Covid 19, setting sales records as we did so”.

However, he added that the trading environment for the hospitality sector “remains very challenging with inflationary costs putting sustained pressure both on the industry’s margins and disposable income of our guests”.

The Tracker highlights the ongoing recovery of London’s hospitality sector after COVID. December sales within the M25 were 22.8% ahead of 2021, when Omicron curtailed parties and celebrations in pubs, bars and restaurants. This is sharper year-on-year growth than outside the M25, where sales were up 12.9% year-onyear.

TARGETED GOVERNMENT SUPPORT NEEDED Karl Chessell, director – hospitality operators and food, EMEA at CGA by NielsenIQ, said: “After two bleak Decembers, solid Christmas trading helped many pub, bar and restaurant groups to end 2022 on a high. However, it is clear that sales remain well behind pre-COVID levels in real terms, and fragile consumer confidence and rail strikes made for tough trading conditions. With the costs of energy, food and other key costs continuing to soar, operators’ sales and profit margins are under severe pressure as we move into 2023, and with venues weakened by nearly three years of disruption, targeted government support is urgently needed to protect businesses and jobs.”

Mark Sheehan, managing director at Coffer Corporate Leisure, said: “Train strikes affected trade on key trading days in December but despite disruptions trading was solid and many operators especially pubs and bars traded better than expected. Cost pressures remains challenging but there is some optimism amongst many operators.”

Paul Newman, head of leisure and hospitality at RSM UK, said: “Whilst pubs enjoyed a welcome boost in sales from the football World Cup, the 9.1 per cent increase in restaurant sales in December were swallowed up by double-digit inflation, making this the 15th consecutive month of falling eating out like-for-likes in real terms. In better news, top line sales for the sector beat inflation for the first time since October 2021.

The headwinds facing the leisure and hospitality sector show little immediate signs of abating as consumer

budgets are tightened further whilst the cost of energy, borrowing and labour remain elevated. The first few weeks of 2023 has already seen some high profile casualties with Crussh and Byron announcing site closures as part of pre-pack administration deals. The first quarter of the year is always challenging in terms of cash flow, with significant rent and VAT outflows due at the end of March and April seeing the end of energy support and the start of COVID loan repayments. These factors will undoubtedly lead to more restructurings, providing consolidation opportunities for well-funded operators to capture market share from faltering rivals.”

FOODSERVICE SECTOR TO GROW IN 2023 The festive sales uplift follows forecasts which reveal that the UK foodservice industry is set to grow by 2.3% in 2023.

A report entitled ‘Changing Landscape of the UK Hospitality/Foodservice market’ report, produced by sector analyst and FutureFoodservice founder Simon Stenning, forecasts total market valuation for all hospitality/foodservice for 2023 to grow to £98.6bn, rising above pre-covid levels for the first time. However, as a result of the challenging conditions in the market, the total number of outlets will decrease slightly by 0.3%.

The report reveals that in 2022, there was a +27.6% increase over 2021 as the market recovered with a full year of comparatively uninterrupted trading, despite considerably increased inflation from Russia’s invasion of Ukraine and the subsequent increased cost of living/squeezed disposable incomes.

TOURISM TO DRIVE MARKET GROWTH However, the £96.4bn of revenues in 2022 were still -1.6% lower than in 2019. The report states that due to economic headwinds squeezing consumer spending and business profitability, nearly 1,000 sites will close. At the same time, inflationary increases, inbound tourism and returning city centre usage will all help drive total market growth.

The report also states that says volume has dropped out of the market, and not just from city centre usage; habits have changed, and consumer behaviour is now forming a new normal. It says: “Volumes will remain muted in 2023, predominantly caused by macro-economic factors. However, there will be some increases in customer volumes returning from global inbound tourism, continuing returns to city centres, and from overall, general population growth.” It also describes growth from emerging segments and concepts, while many independent operations either close or move to a franchised, branded format.

Adding: “Net outlet growth will be seen in certain sectors, such as retail high street cafés and roadside dining, providing consumers with more options and relevant concepts, and there will be continued polarisation in the market between value-driven social refuelling and experiential, premiumised dining.”

Concerns right now are for the effects the current economic challenges of energy costs, rising food costs and soon-to-be increased minimum wage will have on foodservice trading, let alone profitable trading. And yet, the report forecasts the market to grow in 2023 and onwards to 2026.

Simon Stenning said: “The hospitality and foodservice industry continues to face enormous challenges, with high energy costs, rising food and drink costs and shortages of labour, but also with customers being squeezed with their disposable incomes. The industry is not helped by reducing levels of government support, despite it being an important employer and tax generator. This is a cautious forecast, wary of how consumers are being affected, and recognising that not all businesses will survive the challenging conditions.”

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Community Hot Spots -

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Issue 145

Publicans Offer Warm Spaces to Support Local Communities Insights from publicans who are offering warm spaces to help support people in their local areas this winter The number of publicans offering their pubs as warm spaces and warm rooms, to help support people in their local areas in these challenging economic times, continues to grow.

Pubs are among a range of public spaces, which also include libraries, village halls and community centres, that have signed up to schemes that encourage local people to use these venues as warm spaces throughout this hard winter.

The Locks Inn at Geldeston, Norfolk, www.thelocksinn.com, a community-owned pub that Pub is The Hub helped support to open a community café, launched itself as a warm rooms venue in November. The pub is among venues being highlighted as offering a warm room by South Norfolk Council.

Jodie Barrett, the pub’s manager says: “We are proud to be able to offer a warm space for the community – a warm space for everyone to come together, to meet up with old friends and make new ones.”

The pub’s warm spaces offer runs from Wednesday to Friday from 11am to 4pm, with a food deal of soup and a roll or a jacket potato for £3 available, as well as hot drinks. But people are welcome whenever the pub is open too.

Jodie adds: “We are encouraging people to be here rather than worrying about turning the power on at home. We decided to do this as the cost-of-living crisis is on everyone’s lips and our customers are very concerned about rising costs. You hear lots of concerns across the bar, so it is nice to be able to offer a warm space here to try and help take the stress off people.”

COMMUNITY SPIRIT BURNS BRIGHT She adds: “I think pubs are the heart of the community aren’t they. If we are all feeling it at the moment, we might as well all feel it together and have that sense of community whilst we are getting through this cold, hard winter.”

At community-owned pub The Blue Bell at Stoke Ferry in Norfolk, www.bluebellstokeferry.org (another pub with a community café created with the support of Pub is The Hub), local people are being encouraged to come along to daytime events and groups at the café to keep warm and connect with others. The warm spaces initiative is being supported by Norfolk Community Foundation’s ‘Surviving Winter Fund’.

The Blue Bell’s community café is open Monday to Friday from 10am to 3pm and Saturday from 10am to 2pm with a wood burning stove, homemade soup and roll for just £3 and bottomless pots of tea and coffee for only £1. On Thursdays a weekly over 60s lunch is also hosted with a two-course meal and tea or coffee for £9.50.

Jim McNeill, an original founder member of Stoke Ferry Community Enterprise Limited, the Community Benefit Society that owns and runs the pub-cafe, says: “The warm space initiative is going really well. Especially at the moment when lots of peoples’ boilers seem to have given up the ghost. We are saying turn off your heating at home and stay with us as long as you wish.”

He adds: “We probably have around 16 users per week at the moment which we imagine will continue to increase over the next month or so.”

REASONS TO JOIN IN As well as its food and drink offer, the pub is promoting a range of daytime groups to help keep people entertained and connected and to encourage them to come out. Groups on offer at The Blue Bell include a Monday local walkers’ group that meets at the pub for walks that end at the pub with a chat over coffee and cake; a Tuesday lunchtime local history group, and a Wednesday Craft Club, where people bring their own craft work along as well as receiving direct free training once a month from professional artists/craftspeople. Find out more about the pub’s successful craft group here: Crafty idea at pub’s community café benefiting both locals and pub (pubisthehub.org.uk) The Blue Bell’s Jim McNeill is also organising speakers to come along to the pub during the warm spaces times to give talks on useful areas such as visual impairment, hearing impairment, internet scams and fire safety as well as other

topics such as ornithology and history.

WARMING HEARTS AT THE GEORGE At private leasehold The George at Birkenshaw, near Bradford, publicans Eileen and Jock Geater and daughter Jess Harvey, were inspired to offer a warm space and put on daytime activities to help entertain and bring locals together through Pub is The Hub’s ‘Join Inn – Last Orders for Loneliness’ initiative Join Inn – Last Orders for Loneliness – Pub is The Hub. Eileen says: ‘I read about Pub is The Hub’s ‘Join Inn – Last Orders for Loneliness’ initiative in a pub industry magazine and found out more on the PiTH website.

We cried when we read David Attree’s poem ‘Calling Last Orders for Loneliness’. We thought this is us and feel our pub is the community hub and we are more than just a pub. We want to help tackle loneliness in our local area.”

In October 2022 the pub started offering a range of new daytime activities to encourage people to come to The George to keep safe, keep warm and keep in touch with others, as well as offering the opportunity to meet new people.

Eileen adds: “The pub is here, we are open, so why not use the space we have got to help others.”

DAYTIME ACTIVITIES TO HELP DRAW LOCALS IN Free toast and tea and coffee are on offer, which is set up in a corner of The George for people to help themselves to, as well as activities inspired by David’s poem Last Orders for Loneliness – YouTube, including ‘Meet Up Mondays’ with a quiz and a ‘Tuesday Brew Day’, which includes a weekly ‘Crafternoon’ from 12 to 2pm, where attendees enjoy coffee and cake and learn new skills.

The pub’s ‘Join Inn’ activities also include a ‘New Friends Day Wednesday’, where people are invited to come along and share a chat over a free can of drink or a cuppa and there is also a Thursday Board Games Day, including word puzzles, card games and classic board games.

Eileen says: “When you have an activity on it helps remove the fear factor for people in coming in as they know there is something going on they can join in.”

She adds: “People might meet up with friends or come on their own. We have lots of people who come in on their own and it is working well. People don’t need to feel like it’s a pub. A pub is not just about selling drinks. It is so much more than that. It is like having a community hall.

“The pub feels warm and inviting and we make people feel welcome and pride ourselves on getting to know people. This is their front room.”

The George team have also recently started working with Kirkless Council who are recommending people to come to the pub to keep warm and for company too.

Eileen says: “We are looking to apply for funding with them going forward which will help with further outreach opportunities.”

LOCALS BENEFITING FROM WARM WELCOME Sarah Wilson, community lead at The City Wall bar in Rochester, Kent, which has been promoting itself as a warm space, www.warmspaces.org, since November, says the bar is seeing a growing number of people coming in to use the venue as a warm space and to connect with others.

She says: “Across our Chatty Café, Chatty Cafe Scheme UK – Chatty Cafe Scheme UK (thechattycafescheme.co.uk) and ‘Warm Space’ initiatives we are welcoming around five people every couple of hours. It is great to offer a warm space to help support local people and those coming in are benefiting not only from the warmth of the venue but also from the warmth of welcome from our team and from meeting and chatting with others.”

Is It Time For Some Fresh Promotions?

The start of the year is always a good time to reflect on what you did last year and what worked best for you in terms of both bringing in the footfall and ultimately profits.

Planning your promotions throughout the year is always good practice with any business and for our market sector we have to focus on events around the year and of course seasonal activity such as Valentine’s Day and Mother’s Day. HFE Signs have a range of pre-designed Pub Banners which are great to give some ideas.

There is no better way to advertise your promotions than Printed Banners from HFE Signs – with great deals such as Three 8x3ft Printed Banners for just £108 delivered, you can’t go wrong! Furthermore, if you order printed banners by 11am they are delivered next working day and if that isn’t good enough, the design is free too.

For more information on Printed Banners, check out www.hfe-signs.co.uk today!

Issue 145

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Pub Companies Get Another Thumbs Up from Licensees Licensees across 17 leading pub companies and family brewers have given a thumbs up to the support they have received from their pub companies as they begin to move forward post-pandemic.

Research consultancy, KAM spoke to 1,600 licensees as part of ‘The Licensee Index’, the annual operator sentiment tracker for the UK leased and tenanted pub sector.

As part of the survey, KAM captures licensee satisfaction with their pub company across more than 52 different measures, including recruitment, training and information, ordering and delivery, product support, promotional support, landlord services, communication and the role of the BDM. Despite the incredibly challenging few years, the average satisfaction ratings have increased across 49 out of 52 criteria measured compared with pre-pandemic (Oct 2019.)

Katy Moses, founder & MD at KAM commented, “Given the last few years we have all had, it is even more critical than ever that pub companies stay close to their licensees to ensure their offer remains competitive. It is testament to the British pub industry as a whole that the vast majority of licensees are more than satisfied with the support they have received. This research gives pub companies the information they need to evaluate their performance in the eyes of their licensees and continue to strengthen their offer and support.”

The programme also captures net promoter scores (NPS) across each of the 19 pub companies, asking whether the licensee would recommend their pub company to other potential publicans. These scores have also significantly increased since 2021 from an average of +2 to +16. NPS is particularly strong among the Family Brewers.

Despite this overall satisfaction with support from their pub companies, KAM’s research confirms that the UK leased and tenanted pub sector is currently feeling optimistic but vulnerable. In 2020 the levels of optimism for the 12 months ahead hit its lowest among licensees since the programme began (5.6 out of 10) but optimism levels are now higher than 2019 levels (7.4 out of 10.)

But licensees still obviously have a number of clear concerns with two of the biggest issues facing these businesses being cost inflation and the tax burden, according to the research. Employment costs and access to finance is also rising fast on their list of concerns.

Moses was positively surprised by the overall level of optimism and put this down to the strength and tenacity of our publicans to survive and thrive. But she stresses the clear need for continued government support: “Despite much optimism, it’s clear from this research that pubs are still very much in the eye of the storm. Following nearly two years of limited trade they’re now hit with rising utility costs, inflation and extreme employment issues.

As licensees re-build and develop their businesses over the next 12 months plus, they will increasingly lean on their pub companies. Listening closely to those licensees will be a critical part of continuing a successful relationship and returning to a buoyant industry.”

Next month over 100 industry execs, with representatives from 25+ pub companies, will gather to discuss the results and agree what the industry can be doing to better support the leased and tenanted sector.

Find out more at https://www.skiddle.com/whats-on-beta/London/St-Mary%27s-London/KAM-Leased-Tenanted-SPOTLIGHT/36233808/

Lack of Business Support Unfairly Hindering Scottish Hospitality In a letter to the Scottish Government’s Finance and Public Administration Committee, UKHospitality Scotland highlighted the urgent need for short-term business rates relief, in order to diminish the jeopardy many businesses face.

“While no business in the UK is free from the effects in inflation, it’s becoming clear that the inaction and lack of business rates relief from the Scottish Government means we are falling quite sharply behind England and Wales.

Scottish businesses have not benefitted from any business rates relief since June last year. In comparison, English businesses have been supported by relief since the pandemic and will continue to be supported by up to 75% relief on business rates in the coming financial year. This support in England resulted in Barnett consequentials of £1.5 billion, yet none of that money has been allocated to support hospitality.

“For example, rateable values in Scotland appear to have risen almost across the board in Scotland, while the opposite seems to be true in England. We’ve heard from members that many are set to pay tens of thousands more in business rates here, compared to similar businesses in England.

In addition, the UK Government’s announcement to significantly reduce the energy support available to businesses from 1 April will deliver a major financial blow to Scottish hospitality. On top of rateable values increasing for many and a lack of relief, hospitality venues are finding themselves with hard financial decisions to make.

UKHospitality Scotland Executive Director Leon Thompson said: “The decisions facing Scottish hospitality businesses early this year are stark, and will prove fatal for many. Cost increases are seemingly endless for venues, whether that’s losing current levels of energy support in April, business rates continuing to increase, or food and drink supplies costing record amounts.

“This is not sustainable and will have long-term ramifications for Scottish hospitality.

If running a business in Scotland permanently becomes more expensive, with no relief for businesses, we could see investment suddenly diverted away from the sector and a loss of skilled workers in Scottish hospitality.

“This has to be avoided at all costs. We urgently need to see the Scottish government introduce business rates relief at or near the levels in England and Wales, otherwise businesses will fail. In the long-term, the lack of parity we see in the business rates system between nations underlines its ineffectiveness and the need for complete root and branch reform.”

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Energy Predictions for 2023: CLH Digital

Issue 145

On-site Generation, Energy Optimisation and a Renewed Commitment to Net-Zero Are Key in 2023

By Tim Ross, Commercial Director at Advantage Utilities (www. advantageutilities.com) 19th January, 2023 - Following the Government announcing the new Energy Bills Discount Scheme to support businesses post-March, energy and sustainability consultancy Advantage Utilities have today provided their thoughts on what lies ahead for commercial energy in 2023.

As the past 18 months have demonstrated, energy markets remain extremely volatile in the UK and abroad.

Though predicting the direction of these markets in 2023 remains difficult, evidence has shown that those businesses who take a risk-managed approach to purchasing energy combined with auditing products and services are far more likely to see improved consumption and costs in spite of increasing pressures.

To help businesses best prepare for a turbulent and uncertain year ahead, Tim Ross, Commercial Director at Advantage Utilities, has provided his energy predictions for 2023:

STAYING COMMITTED TO NET-ZERO WILL PROVE CHALLENGING BUT IS CRITICAL Tim notes that although the Government’s projected budget of £5.5billion, whilst reduced, is by no means insignificant, it shows that staying committed to achieving net-zero is likely to prove challenging for business across the board in the months ahead. 2023 is likely to see a renewed commitment to staying on track and a more widespread use of tried and tested processes such as energy audits.

“It would have been encouraging to have seen the government channel some additional funding into initiatives designed to drive down national grid reliance. This could have included upscaling the initiative of paying organisations to reduce usage during periods of peak demand or low generation, providing discounted energy audits, which are proving invaluable in the current climate, and providing incentives for an array of tried and tested on-site generation and energy efficiency technology. This in turn would help drive down wholesale energy costs, given the decrease in demand, whilst having the additional benefit of helping towards net zero,

which it’s important we don’t lose sight of despite the set of challenges we are facing,” he explains.

SMARTER STRATEGIES FOR ENERGY OPTIMISATION As energy prices continue to impact businesses across all sectors, many will be keen to explore ways in which they can optimise their energy usage without having to invest heavily in new equipment. Strategies such as voltage optimisation are set to gain further momentum this year, as by matching supply voltage to a business’ electricity supply, this approach can significantly reduce a business’ electrical spend, by between six and twelve percent, with no need for operational changes.

“This has the added benefit of reducing a business’ carbon footprint by reducing the need for grid-sourced energy. In light of the increasing pressures on businesses this year, voltage optimisation can offer some muchneeded respite this coming year,” advises Tim.

A RENEWED INTEREST IN ONSITE GENERATION The commercial sector will increase its focus towards efficiency this year via more audits, a greater focus on staff behaviour around energy use and by employing energy reduction technology, suggests Tim. “Onsite generation will be key to reducing costs as energy from the grid remains volatile and expensive.

Renewable technologies, especially solar, offer businesses a return on investment often in just one to five years, meaning they are a largely low-cost and effective way to significantly reduce carbon dioxide produced,” he adds.

CAUTIOUS TRADING THROUGHOUT THE YEAR Whilst wholesale markets remain well above previously accepted ‘norms’, Tim acknowledges that there has mercifully been some downward movement in recent times. However, he predicts that businesses will remain sceptical as to whether any further energy support will be offered in Winter 2023 and so will continue to trade cautiously in order to keep their business operations stable.

“There is no denying that the government is in something of a quandary, given the unprecedented need to provide financial assistance to businesses during a perfect trading storm and to help an ailing economy, whilst not overburdening the taxpayer with costs relating to private enterprises during a cost-of-living crisis. That’s why in the face of continued uncertainty, we remain committed to helping our customers to better understand the commercial energy market. We will be releasing further information on how high energy costs may be mitigated as the year progresses to help them stay ahead of the game,” adds Tim.

UKHospitality Responds to Latest ONS Labour Market Data The latest UK employment figures reveal that the UK employment rate was estimated at 75.6% in September to November 2022, largely unchanged compared with the previous three-month period and 1.0 percentage points lower than before the coronavirus (COVID-19) pandemic (December 2019 to February 2020). The number of employees and part-time self-employed workers increased over the latest threemonth period, while full-time self-employed workers decreased.

The data reveal that there were 149,000 vacancies in the hospitality sector between October-December fall of 5.5% compared to the previous quarter, and the figures also reveal that wages are growing at the fastest rate in over 20 years.

Responding to the latest ONS labour market data, UKHospitality Chief Executive Kate Nicholls said: “Today’s figures reinforce the challenging recruitment landscape hospitality businesses are facing, with vacancy rates still 63% higher than pre-pandemic levels. This continues to restrict the ability of businesses to

trade and our recent Future Shock report illustrated the impact that is having, with businesses restricting trading hours, reducing opening days and simplifying menus as a result of staffing shortages.

“Wages in the sector have been steadily rising for a long time, reflecting the efforts of businesses to both attract staff and keep up with inflation. Our latest quarterly survey showed staff pay was up 12%, joining energy, food and drink as the most significantly rising business costs.

“There is not a silver bullet to solve this recruitment crisis but we do need to see ambition from Government, ranging from investment in skills, apprenticeships and education to immigration solutions where necessary.

“If the sector is able to access the people it needs to fill essential roles, businesses will be able to trade more freely and return to their potential to deliver economic growth and create even more job opportunities.”

Landmark Merseyside Hotel Relaunches with New Name Following Refurbishment The Crest Hotels Group is celebrating the completion of a £250,000 refurbishment programme at its Merseyside hotel which they are also re-launching with a new name.

The former Holiday Inn Express Liverpool Knowsley is now operating independently as the Knowsley Inn & Lounge.

To mark the completion of the refurbishment and the unveiling of the new Knowsley Inn & Lounge brand, key VIP’s including the High Sherriff of Merseyside were invited to an exclusive event and official ribbon cutting.

Lindsay Jones, General Manager at the Knowsley Inn & Lounge said: “The hotel has been part of the Crest Hotels portfolio for 20 years and this move away from being a badged property has really allowed us to put our own stamp on the property which we are

extremely proud of.”

Cutting the ribbon to mark the re-opening, Ms Lesley MartinWright JP DL, High Sheriff of Merseyside and Chief Executive of Knowsley Chamber of Commerce added: “This hotel has played a pivotal role in boosting visitor number to Knowsley and the surrounding areas for nearly two decades under the Crest Hotels Group and we are extremely thankful to them for their continued support.

“The refurbishment really enhances the lounge and dining areas and it was my pleasure to officially re-open Knowsley Lounge & Inn. The venue is perfectly positioned and perfectly presented to deliver a warm welcome to guests and I for one, certainly look forward to holding more meetings at the hotel to showcase the facilities and its food and beverage offering too.”

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Independent Brewers Call on Chancellor to ‘Invest in Britain’s Pubs’ by Increasing New Draught Drinks Duty Discount to 20% The Society of Independent Brewers (SIBA), has today called on the Chancellor to expand the draught duty relief to 20%, throwing a lifeline to the struggling pubs and hospitality sector.

Under changes set to come into effect on the 1st of August draught pub products such as beer and cider will receive a 5% duty discount in an effort to encourage pub-going and support the industry. But SIBA say the new policy doesn’t go far enough, and a more substantial cut of 20% is needed to encourage people to support their local community pub rather than drink at home.

“The draught duty discount is a hugely positive move by the Government but in order to act as the lifeline for community pubs and small independent brewers it is intended to be, the Chancellor must go further and invest in this vital industry with a more generous 20% discount. This would represent a real investment by Government in SME businesses in communities all across the UK and provide a shot in the arm for a struggling hospitality sector.” Andy Slee, SIBA Chief Executive.

The Chancellor is due to decide on duty rates which apply from the 1st August in his Spring Budget on the 15th March, presenting an opportunity for him to expand the new draught duty relief from the £100 million a

year investment currently planned, to £400 million a year if the 20% rate was adopted.

“Pubs and brewers pay far more than their fair share of tax. In fact breweries are the most taxed part of the UK economy as a share of turnover and the expansion of the draught relief could be a huge help to thousands of small businesses. By supporting draught beer in pubs the Chancellor is also helping the small independent breweries who supply them, improving sales and encouraging more people to enjoy a draught beer in their local. This is particularly important for fresh cask beer which can only be purchased in pubs, the majority of which is produced on a small scale and often by local breweries.” Andy Slee, SIBA Chief Executive added.

The vast majority (80%) of the beer traditionally produced by small breweries is sold in local pubs within 40 miles of the brewery.

The hospitality sector is under intense pressure from the lingering impacts of the Covid-19 pandemic and the combined energy and cost of living crisis. Nearly 400 pubs closed for good in 2022 in England and Wales and the number of pubs in the UK has fallen 25% since 2000. The UK also lost 160 active breweries during the pandemic and in 2022 80 small independent breweries closed for good.

Wetherspoon and Young Lives vs Cancer Celebrate £21 Million Raised Wetherspoon staff and customers have raised £21 million for the company’s chosen charity, Young Lives vs Cancer, the UK’s leading cancer charity for children and young people and their families.

Since the partnership began in 2002, staff and customers have organised and taken part in fundraising events such as quizzes, bake sales, sky-diving and mountain-climbing, to raise funds for the charity that provides practical, financial and emotional help to children and young people with cancer and their families.

Young Lives vs Cancer’s Director of Income and Engagement, Luke Mallett, said: “When our partnership with Wetherspoon began with a chance meeting in 2002, the initial fundraising had a target of £500,000, yet, 20 years later, that total has reached an incredible £21 million.

“Wetherspoon’s staff and pub communities have amazed and inspired us year after year.

“From the bottom of our heart, we wish to thank each and every Wetherspoon’s colleague and all of their

customers for their dedication, enthusiasm and support.

“Young Lives vs Cancer supports more than 7,000 children and young people with cancer and their families each year, and Wetherspoon’s customers, employees and local communities play a part in helping us to be there for them.”

Wetherspoon’s people director, Tom Ball, added: “We are extremely proud to have raised so much money for such a wonderful charity.”

Young Lives vs Cancer works with children and young people diagnosed with cancer and their families to help them find the strength to face everything that cancer has to throw at them. The money raised from this partnership has helped to fund financial grants to help families with the extra costs that cancer brings, funded families to use facilities in the charity’s Home from Home facilities whilst their child is undergoing treatment in a nearby hospital and introduced support groups for service users and their families.

Issue 145

CLH Digital

9

‘Name and Shame’ – OFGEM Urged to Call Out Worst Behaving Energy Suppliers Since the Government introduced its energy support package for businesses, UKHospitality has continued to raise the reckless behaviour of energy suppliers offering rates well above wholesale prices, hiking standing charges, demanding eye-watering deposits, and, in some cases, refusing to work with hospitality.

UKHospitality Chief Executive Kate Nicholls said: “The behaviour of energy suppliers over the past four months has been nothing short of disgraceful. It’s clear some rogue companies saw the significant intervention by the Government to support business as nothing more than a cash cow.

With energy support set to be significantly reduced from 1 April, we need to see rapid and dynamic interventions from Ofgem to tackle this behaviour. If it is allowed to continue, it will be a key factor in mass business failure across hospitality.

“Day after day, we get more reports from businesses with another example of how an energy supplier is demanding outrageous sums of money to secure a contract on sky-high terms or, even worse, won’t even engage on a contract simply because a business works in hospitality.

UKHOSPITALITY HAS CALLED FOR:

“I’m pleased that the Government took our reports about this situation seriously and that Ofgem began its inquiry. However, we now need to see the conclusion of that investigation and urgent action as soon as possible. With support being greatly reduced from April, businesses are heading into the most perilous financial position yet.

Ofgem to publish the outcome of its inquiry into the non-domestic market as soon as possible and ‘name and shame’ the businesses considered to have acted in bad faith.

- All examples of bad practice to be penalised and businesses able to renegotiate or cancel terms. Business should be able to seek compensation where appropriate.

- Energy suppliers who have customers on fixed contracts at over double the Government’s floor price should be compelled to offer a renegotiation of contracts.

- An end to blanket withdrawal of quotes to sectors. A refusal to quote should only be on the basis of individual business circumstances.

Where Ofgem does not currently have these permissions, it should ask Government to legislate to allow it to intervene in this way.

“The worst culprits should be named and shamed by the regulator and all suppliers that have engaged in this sort of behaviour should be compelled to go back to their customers to renegotiate their prices.

“If businesses don’t have a route to renegotiate, thousands will be stuck on extortionate fixed tariffs that they were heavily encouraged to agree to.

“With a positive resolution, we can see our sector bounce-back quickly and return to the economic growth, job creation and investment it is known for. If energy suppliers are allowed to continue to conduct themselves in such an unfair manner, without fear of reprisal, businesses will fail across the sector and across the country as a result.”

Demand for Staycations in 2023 Will Give UK Economy a Welcome Boost UK consumers are continuing to book staycations in 2023 despite the cost-of-living squeeze on household incomes and the opening up of international travel, according to a recent survey of 1,000 consumers.

Europe will help to boost inbound visitor numbers in the UK this year. Whilst business travel is on the up, it’s unclear whether corporate travel will ever recover to 2019 levels as hybrid working increasingly becomes the new norm.

The survey, on behalf of audit, tax and consulting firm RSM UK, found over a third (36%) of respondents are planning to take a short break of 1-4 days in the UK over the next 12 months (unchanged from 2022), whilst 28% of consumers are planning to take a long stay break of five or more days in the UK (down just 1% from 2022).

On the leisure side, big draw events such as His Majesty the King’s coronation in May, the hosting of the Eurovision Song Contest in Liverpool, and major international sporting events throughout the year, will provide hotels and accommodation businesses with an opportunity to capture a share of spend from overseas travellers.

Across the generations, staycations proved to be particularly popular among the 35-44 age bracket – 47% of whom are planning a short break and 38% are planning a longer break in the UK. Families were also keen to book in plans for a UK break in 2023.

‘Whilst there is plenty for the UK staycation market to look forward to in the coming year, there are underlying challenges the sector will continue to face including staff shortages and rising costs.

Chris Tate, partner and head of hotels and accommodation at RSM UK, said: ‘These findings will provide a great sense of optimism for the sector, which was hit hard by the various Covid restrictions, and as a result, experienced a lag in recovery. Consumers are making some hard choices when it comes to what they will spend their money on in 2023. But what is obvious is the UK staycation, be it a long weekend or an annual holiday, seems to be holding up when it comes to discretionary spend.

‘The reopening of China, and the attractive exchange rates for the UK pound for travellers from USA and

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‘It’s promising that the travelling intentions are there, but as the cost-of-living crisis carries on, this will continue to chip away at consumer confidence. Hotels, holiday parks and other UK accommodation providers will need to go back to basics and make the effort to understand the customer and what they want at the right price.

Maintaining a competitive edge to secure a share of spend will be more crucial than ever in 2023.’

Fresh Thinking Required To Weather The Staffing Crisis 10

CLH Digital

Issue 145

By Antony Woodcock - Co-Founder and CEO - GIG (www.gigtogig.co.uk) the industry, and offering them employment opportunities that value and respect their time can pay dividends.

One of the defining features of lockdown working was a greater enthusiasm for flexible working routines. The pandemic gave more workers a taste for more adaptable ways of working, and for many, the typical 9-5 moved further into the distance. This can mean thinking outside the box - how can we attract the demographics we’ve long neglected? Can we make it easier to offer work to busy parents, to offer shorter shifts for people around retirement age who may want shorter-term, less frequent shifts?

There’s little more that can be said on the topic of staffing beyond the fact that many industries, particularly hospitality, are still at crisis point.

With shortages leading to around £21bn in lost sales, the problem cuts further than a few busy shifts due to understaffing, and instead has led to businesses limiting their hours or even being forced to close entirely.

It was hoped that post-lockdown, the situation would ease. But with the combination of rising costs and Brexit complications, the picture continued to worsen. There’s no denying that the pandemic saw a haemorrhaging of staff to the sectors which remained open, such as warehousing, so our offer has to be enough to tempt them back.

Attracting the best staff means listening to what they want, and thinking flexibly about what you can offer them. Staff are the beating heart of

In particular, flexible opportunities, not necessarily linked to long-term contracts or experience periods, can be an attractive solution for workers struggling to get “traditional” jobs after long gaps in their CVs, caused by unemployment, health conditions, maternity or other circumstances. This helps open up the job pool to fresh talent who may otherwise feel excluded from the market.

There’s also now a greater opportunity to embrace technology to its full potential - using it to complement staffing, not threaten it. The growth of the Gig economy model has proved popular due to its adoption of digital technologies that make finding shifts a simple task, with little more than the phone in your pocket.

All of this not only attracts staff through the doors, but keeps them there too. It’s no secret that the more we value staff, the better performance can be.

But even if we adopt this greater flexibility, there is also a huge responsibility on our shoulders to promote a more positive picture of our industry - making sure we show off the very best of what hospitality is

about. There are plenty of long-term career opportunities available and a wide variety of roles to suit a wide variety of people. It’s our job to shout about it, and practice what we preach too.

Hospitality has long had an image problem: low pay, undervalued staff, and a lack of career progression. But those of us in the sector know that doesn’t have to be the case, and the sooner we can promote that, the sooner we can attract fresh talent.

Just as there has been no single contributor to the current staffing crisis, there is equally no single solution. Fundamentally, it comes down to some fresh thinking, looking beyond the status quo and listening to the things that would allow new recruits to consider hospitality as a viable career, and make our existing workforce feel valued.

Search is On for the BII Licensee of the Year 2023 Speaking about winning in 2022, Amanda & Nick commented:

Entries are now open for the 2023 BII Licensee of the Year award.

“Winning LOYA 2022 has been a huge morale boost for the whole team. The competition was an eye-opener for us, it makes you really assess your business. It was good fun to feel part of something bigger and the Summer Event itself was great.”

Returning this month, the competition is open to members and non-members of the BII alike, whether they are managers, lessees, tenants or free traders, with entrants from all areas of the industry.

Steven Alton, CEO of the BII: “LOYA recognises the best of the best from our sector, with key industry experts and operators leading the judging to ensure the standard of finalists goes from strength to strength. This year the competition will look at how licensees have diversified their businesses as they faced the challenges for our industry in recent times, as well as the positive impact they have on their teams and communities.

LOYA is renowned in the industry as the toughest competition of its kind, with a rigorous four month judging process, culminating in the crowning of the winner at the prestigious BII Summer Event on Tuesday 20th June 2023. Every stage of the competition gives entrants an opportunity to evaluate their business, using the free mystery customer visits and feedback from the expert judging team of industry professionals.

Licensees can either nominate themselves or be nominated by colleagues, customers or suppliers on the BII website here.

Entrants must have been operating their business for a minimum of 2 years, hold a Personal Licence and have a food hygiene rating of 4 or 5 at their venue.

The 2022 winners, Amanda & Nick Hemming from The Heron Inn, are fantastic operators, demonstrating excellence and innovation across all areas of their business.

“The whole team are looking forward to once again meeting the very best licensees, discovering how they continue to grow and adapt their businesses as they look to the future.”

Nominate or Enter Now! Nominations are now open, closing on Monday 27th February 2023. Visit the LOYA pages on the BII’s website for more information, or contact the LOYA team on loya@bii.org

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

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

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

Covid-19, influenza and norovirus.

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

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

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

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

Issue 145

CLH Digital

11

Energy Crisis and Cost Spiral Drive Hospitality Closures Above Covid-Hit 2021

“While some segments have remained resilient, others have endured a more difficult time, with the casual dining sector, nightclubs and independent businesses suffering the highest closure rates, as costs and industrial action took their toll. What is clear is that, without further government support, the energy crisis has the potential to take a bigger toll on hospitality than Covid and if the current rate of closures continued, we would see Britain’s number of licensed premises fall below 100,000 some time this year.

Unprecedented inflation in energy bills and other costs led to a net decline of 1,611 licensed premises in the fourth quarter of 2022, the new Hospitality Market Monitor from AlixPartners and CGA by Nielsen IQ reveals.

It represents a 1.6% contraction of the market in just three months – equivalent to nearly 18 net closures every day. Across the whole of 2022, hospitality recorded a drop of 4,809 premises, or 4.5% of the total at the end of 2021, with more than three quarters of the closures occurring in the second half of the year.

“Not every business is suffering equally, but even the stronger operators with robust balance sheets are opting to conserve cash and wait out this storm at the current time.” ENDS

This means hospitality has suffered a higher tally of closures in 2022 than 2021, when Covid restrictions severely curtailed trading. The sector now has 13,037 fewer sites than at the start of the pandemic in March 2020 – a contraction of more than 10% in under three years.

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Many of 2022’s closures were the result of spiralling costs in energy, food and other key areas, which have hit profit margins and made real-terms growth difficult. Fragile consumer confidence, rail strikes and labour shortages are all adding to the headwinds facing hospitality operators in 2023.

The Hospitality Market Monitor highlights the disproportionate impact of the inflation crisis on independents in hospitality. Nearly nine in 10 fourth-quarter closures occurred in the independent sector, as small businesses that were weakened by Covid were forced to close their doors.

Karl Chessell, CGA’s director for hospitality operators and food, EMEA, said: “While COVID took a heavy toll on hospitality, these figures suggest the energy crisis is having an even more damaging impact. Given all the pressures, a drop of more than 1,600 venues in three months is quite shocking and every closure represents a sad loss of jobs and disappointment for communities and operators. Although consumers remain eager to visit pubs, bars and restaurants, thousands of vulnerable businesses are at risk after three years of turmoil from Covid and inflation. Urgent and targeted government support is needed to sustain them through what promises to be another very difficult year.”

Graeme Smith, managing director, AlixPartners, said: “These latest figures are a stark snapshot of what the sector has faced over the course of the past three years. Since March 2020, 13,037 site closures – equivalent to 13 sites lost every day.

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SquareMeal Announces the Top 100 Restaurants in the UK for 2023 Independent restaurant guide – SquareMeal – has announced the best restaurants that the UK has to offer.

mon – an unmissable menu.

In a year that is set to be – financially – one of the hardest in the UK for many years, the 2023 list has taken this into consideration with many more affordable restaurants making this year’s top 100 list. While those higher-priced restaurants included in the list offer not only the very best in UK dining but also impeccable service and an impressive ambience, ensuring a memorable experience that is worth the additional cost.

West Midlands restaurant Grace & Savour came out on top as the UK’s best restaurant. The top three UK restaurants included 2022’s winner Osip in Somerset and Ynyshir in Powys. Wales, in particular, has had a wave of incredible restaurants, including The Jackdaw and SY23.

West Midlands restaurant named the best in the UK

SquareMeal’s Head of Content Caroline Hendry explains: “We’re sending huge congratulations to all 100 restaurants featured in this year’s list, with special mention to our winner Grace & Savour, who greatly impressed us with their celebration of local produce and resources – even their crockery is made from local clay. While the seasonal menu packed full of local produce really blew us away.”

Using a combination of thousands of reader votes and SquareMeal’s own expert critics, the UK Top 100 Restaurants list is a true reflection of Britain’s beautifully varied dining scene, featuring everything from fine dining experiences through to farm-to-table restaurants and gastropubs. Each eatery is truly unique but all have one thing in com-

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Live a Plant-Based Life With the Top 10 Instagrammable Restaurants in the UK 12

CLH Digital

Issue 145

Veganuary encourages people to adopt a plant-based diet for the first month of the year. In 2022, more than 620,000 people pledged to try a vegan diet, a significant rise from 582,538 in 2021 and 400,000 in 2020.

Interestingly, a study found that people aged 55+ are more likely to adopt a vegan diet compared to younger generations. What’s more, they tend to do it for health reasons. This certainly flies in the face of the stereotypical image of vegans as young social activists!

Businesses are also adapting their practices. The organisation behind Veganuary has revealed that over 1,540 new vegan products and menus were launched in its campaign countries, from Chile and India to right here in the UK. As a result, exciting restaurants, cafes and snack bars with a wide variety of plant-based options are opening around the nation. These vegan-friendly destinations are pushing the boundaries of eating out, creating inviting spaces for people to experiment with cruelty-free food.

get the deserts and cocktails, all of which are crafted with love for everything plant-based!

6. Tony and Jen’s (@tonyandjens – 12.5k followers - Belfast) If you’re ever feeling peckish in Belfast, Tony and Jen’s is the perfect place to be. Run by two nutritionists, this vegan destination has an assortment of tasty treats on offer, from peanut butter oats to chocolate popcorn and noodle salads. The invigorating orange walls that await you inside are enough to make you stop and look from across the street. And if you thought it couldn’t get any better, the snack bar also sells dog biscuits and treats!

5. Doner Summer (@donersummer – 37k followers - Leeds, York, Manchester and Sheffield)

Pure Leisure, provider of luxury holiday parks and homes in Wales and beyond, explores 10 Instagrammable vegan-friendly destinations in the UK, starting with Lancaster.

Named after the one and only disco queen, Doner Summer is a Northern mainstay in Leeds, York, Manchester and Sheffield. The brick walls and hanging plants are the perfect place to enjoy an array of indulgent foods, such as garlic chili chick’n kebabs, buffalo ranch burgers and garlic parmesan fries. It doesn’t get any taster than that!

KEY FINDINGS

4. Wholesome Junkies (@wholesomejunkies – 44.9k followers – Manchester)

• Veganism is becoming increasingly popular throughout the UK, with Veganuary participation rising from 400,000 in 2020 to 620,000 in 2022.

• Recent research reveals that vegan hospitality venues are creating new plant-based dishes to accommodate for this trend, with 1,540 new vegan dishes coming to life in Veganuary’s participating countries.

• Farmacy (79.5K followers) comes out on top as the most Instagrammable vegan destination in the UK, making London the place to be for vegans.

• London and Manchester appear the most in our list with three appearances each, followed by two restaurants in Belfast.

Wholesome Junkies has a deliciously tempting menu filled with amazing options, including vegan teriyaki burgers, roast dinners and corn ribs. The restaurant is filled with colourful décor, from purple benches to rainbow tables and blue plates, and you’ll be itching to take a snap within a matter of seconds.

3. Bubala (@bubala_london – 46.7k followers - London)

10. Pink Lettuce (@pink_lettuce_chester – 2.4K followers – Chester)

2. Mildreds (@mildredsrestaurants – 54.8k followers - London)

Pink Lettuce is a hidden gem in Chester! You’ll be wowed from the moment you walk in the door; the black and white checkered floor, pink hanging curtains and bright green plants are a refreshing sight. The food is perfectly aesthetic, with everything from potato pancakes to sweet potato and chickpea boats. And the burger buns are pink!

London is filled with vegan food destinations, but Mildreds take the cake for being one of the most Instagrammable. This restaurant has incredible fast food options, including chipotle cheez nachos, Korean fried chick’n* and ginger sticky toffee pudding. Mildreds’ pastel décor is as inviting as it gets, and there are branches in Soho, Camden, King’s Cross, Dalton and Covent Garden.

9. The Herbarium (@theherbariumbar – 5.2k followers – Lancaster)

1. Farmacy (@farmacyuk – 79.5k followers - London)

If you’re looking for aesthetic food to energise your feed, visit The Herbarium in Lancaster. Just a stone’s throw away from the Lake District, this plant-based destination has everything from breakfast burritos to Belgium waffles and Tandoori chick’n wraps. Once you see the stone floors, natural wood tables and lush hanging plants, you’ll be desperate to visit!

Everyone should treat themselves to a meal at Farmacy. The bohemian restaurant is based in London, but the ingredients are grown at the ‘Farm’ Farmacy in Kent on a certified biodynamic plot of land. In turn, each dish is created with your experience and the environment in mind. Enjoy jackfruit loaded tacos, falafel waffles, truffle ramen and the UK’s most Instagrammable vegan destination!

8. Herbivorous (@herbivorousfood – 8.6k followers – Manchester)

Veganuary is only the start. Once you’ve gotten a taste for vegan foods, you can continue to eat plant-based throughout the year. This means more gorgeous meals and aesthetic décors. What more could you want?

Herbivorous is a vegan dream. The exterior and interior décor is just as colourful as the mouth-watering food. Inspired by their road trip across the United States, the founders have created an exciting plant-based menu brimming with comfort food. From the Philly cheesesteak sandwich to paprika wings and fries, each dish is made from scratch and will leave you wanting more.

7. Jumon (@jumondreams – 8.6k followers - Belfast) Next on our list is Jumon, a plant-based destination with patterned plates, gold hanging lamps and eye-catching art on the walls. The comfortable benches and atmospheric lighting allow customers to sit back and relax.

Fresh and Asian-inspired, choose from its famous Jumon Ramen, Kundan Kurry and much more. And don’t for-

London is home to Bubala. Decorated with deep green tiles and golden accent walls, this destination is a must try for vegans (and vegetarians). You can visit the capital, wine and dine on everything from charred oyster mushrooms to smashed batara harra and enjoy this Veganuary in style.

Sources https://veganuary.com/wp-content/uploads/2021/08/Veganuary-2021-6-month-survey.pdf https://www.veganfoodandliving.com/news/over-400000-people-pledged-to-go-vegan-for-veganaury-2020-150000-more-than2019/ https://veganuary.com/about/about-us/ https://www.womenshealthmag.com/uk/food/a41030903/age-group-most-likely-follow-plant-based-diet/

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

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

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

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

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

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

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.

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

Nelson Hotels & Inns Change Up Energy Saving Strategies As Bills Continue To Rise 14

CLH Digital

Issue 145

Nelson Hotels & Inns, an award-winning collection of family-run hotels, inns, and restaurants across Cheshire, has recently revealed it will potentially see an overall annual increase of 135% in energy costs. The group is behind wellknown venues such as the Grosvenor Pulford Hotel & Spa in-between Chester and Wrexham, The Pheasant Inn at Burwardsley, The Fishpool Inn at Delamere and The Bear's Paw in Warmingham.

Managing Director, Andrew Nelson, comments below on the rising trend of switching to flexible contracts as inflation continues to strike the hospitality industry, as well as the decisions they’re having to make as the group sets to launch its fifth addition to the collection, The Manor, at Greasby on the Wirral this winter.

WHAT STEPS ARE YOU TAKING TO MANAGE THESE RISING COSTS? We immediately sought out prices to renew our energy contracts with suppliers and find a solution that works in our favour. Ahead of the announcement of the Energy Bill Relief Scheme, some companies were refusing to offer an indicative price due to the ongoing situation. Even when the governments support package towards utilities was announced, it was unclear how much this would reduce the fixed price contracts, as suppliers were reluctant to advise what proportion of their pricing consisted of the wholesale cost. Furthermore, there was no guarantee we wouldn’t be hit with the full extortionate rates if the government aid was not continued after 6 months.

However, we ultimately found that by switching strategies, from a fixed price fixed-term contract to one that is flexible, we are currently able to achieve a better rate than we would by relying solely on the governments 6-month aid. Rather than having a fixed price, our flexible rates are bought the next day ahead of the auction price of electricity. On top of this, there’s the management fees and non-commodity charges which are passthrough.

Our new flexible rate is currently lower than the government’s support bracket of 21p per KWH on the

wholesale price. Whilst these types of contracts do not guarantee a fixed annual price, should this rise over the current government rate, the national subsidies will then come into play. This is a trend we are seeing more throughout the industry and is working well for us currently, so we hope this will be beneficial for other businesses in the short-term.

DO YOU HAVE ANY FURTHER CONCERNS SURROUNDING THE RISE IN ENERGY COSTS? The deepening energy crisis is already creating troublesome situations for our industry and the soaring rise in bills will unfortunately be a hurdle that many businesses will not be able to overcome. It’s a frustrating time and a shame to see yet another factor following the pandemic that’s causing the hospitality sector to struggle.

As we prepare to open our fifth venture within the midst of all this, we are certainly having to be more mindful about outgoing costs and design plans to factor the increase in bills.

The rising cost of living also threatens to effect footfall in the forthcoming months, especially during what is usually a very busy Christmas period. We’ve seen a really positive response to enquiries around Christmas at our venues so far, but this will most likely have a serious impact on a lot of businesses who rely on continued support from the public.

HOW HAS THE WIDER HOSPITALITY INDUSTRY REACTED TO THIS? Alongside hotel professionals and industry body leaders throughout Cheshire and the surrounding area, we are now making a conscious effort to discuss how we can all collectively try to help each other in this situation. But ultimately, it is long-term government support that will prevent further business closures around the UK. The aid that the government put in place throughout the COVID-19 pandemic was a huge help to our industry, but the recently unveiled plans for a 6-month energy cap for businesses are only limited and without further long-term support, many operators will simply close permanently as their utility contracts become due for renewal.

Recent announcements that business rates will continue to be discounted will help, but what the industry really needs to survive, recoup and flourish is a permanent cut to VAT. We are seeing astonishing rates of closures within the industry now and without a cut to VAT, this will only accelerate as the cost of living and recession continues to bite. We hope to see further plans revealed sooner rather than later.

Deposit Return Scheme for Drinks Containers Moves a Step Closer A new cash incentive system, placing deposits on drinks bottles and cans, will boost recycling from 2025 Recycling plastic bottles and drink cans is set to be easier for tens of millions of people thanks to a new deposit return scheme, Environment Minister Rebecca Pow announced today.

New plans set out in a consultation response detail that, through small cash deposits placed on single-use drinks containers, people will likely be incentivised to recycle their drinks bottles and cans, reducing litter and plastic pollution.

The scheme would include special machines, known as reverse vending machines, and designated sites where people can return their bottles and receive their cash back. In most cases it would be the retailers who sell drinks covered by the scheme who would host a return point.

Every year UK consumers go through an estimated around 14 billion plastic drinks bottles and nine billion drinks cans, many of which are littered or condemned to landfill.

The new scheme, covering England, Wales and Northern Ireland, is set to be introduced in 2025, following extensive work with industry to prepare for the necessary changes – including setting up infrastructure and amending labelling. It aims to ensure 85% fewer drinks containers are discarded as litter after three years of its launch.

Environment Minister Rebecca Pow said: We want to support people who want to do the right thing to help stop damaging plastics polluting our green spaces or floating in our oceans and rivers.

That is why we are moving ahead using our powers from our landmark Environment Act to introduce a Deposit Return Scheme for drinks containers.

This will provide a simple and effective system across the country that helps people reduce litter and recycle more easily, even when on the move.

The UK Government will work with the Devolved Administrations, and industry to press ahead with delivery of the scheme. The response to the consultation, published today (20 January 2023), showed that 83% of respondents were in favour of the new system.

International examples show that a deposit return scheme can become a simple part of daily life to make recycling easier, with recycling rates above 90% in Germany, Finland and Norway. Current recycling rates for drinks containers in the UK sit at around 70%.

A target is in place to collect over 85% of returnable drinks containers once the scheme is up and running.

Following today’s announcement, focus will now turn to bringing forward legislation and beginning the appointment process of the Deposit Management Organisation – an independent, industry-led organisation, which will be established to run the scheme. The Deposit Management Organisation will set the amount for the refundable deposit.

Dusan Stojankic, VP of Operations at Coca-Cola in Great Britain & Ireland, said: We strongly welcome today’s commitment by the Government to introduce Deposit Return Schemes in England, Wales, and Northern Ireland. Coca-Cola has long called for a well-designed Deposit Return Scheme that works seamlessly across Great Britain to reduce litter, and enable more packaging to be collected and recycled at the highest quality.

The plans outlined by DEFRA are a step to achieving just that. We’ll continue to work closely with officials, retailers and our peers across the industry to ensure that the scheme is easy for consumers to use, while

delivering the best outcome for the environment.

Gavin Partington, Director General of the British Soft Drinks Association, said: We welcome Defra’s commitment to introducing an all-in can/PET deposit return scheme in England, Wales and Northern Ireland. By kickstarting the UK’s circular economy for drinks containers, the Deposit Return Scheme will help consumers play their part in ensuring the containers they buy are returned for recycling. We look forward to working with officials to help guarantee its success.

These plans build on efforts to eliminate avoidable plastic waste. Last week the UK government announced that a ban on single-use plastic plates, trays, bowls, cutlery, balloon sticks, expanded and extruded polystyrene food and drinks containers, including cups, will be introduced in England from October 2023.

The UK government has already introduced a ban on microbeads in rinse-off personal care products, restrictions on the supply of single-use plastic straws, drink stirrers and cotton buds, and the world-leading Plastic Packaging Tax introduced last year.

Meanwhile, our single-use plastic barrier charge has successfully cut sales by over 97% in the main supermarkets.

Through the Environment Act, the UK Government is bringing in a wide range of further measures to tackle plastic pollution and litter, including: • Our Extended Producer Responsibility scheme will mean packaging producers will be expected to cover the cost of recycling and disposing of their packaging.

• Our plans for Consistent Recycling Collections for every household and business in England will ensure more plastic is recycled.

• Plastic pollution is a global issue and the government is committed to working with international partners to tackle it. As such, the UK was proud to support the ambitious resolution at the United Nations Environment Assembly that kickstarted negotiations for a legally binding treaty to end plastic pollution.

Andy Slee, SIBA Chief Executive said “We support the intent of this legislation and have worked tirelessly with Government and other trade bodies over recent years to propose an efficient solution across the UK. However this solution adds unnecessary complexity and cost to many small independent brewers as we emerge from the devastation of Covid and its aftermath. “ “Small breweries lead the way in sustainability, want to do more to tackle their impact on the environment, and would have supported a Deposit Return Scheme which had the same scope, and was introduced at the same time, across the UK. Sadly agreement could not be reached amongst the four nations and now we will have a piecemeal system with different containers and requirements in different parts of the UK, causing significant barriers to trade. The decision to include glass in Wales and not in England and NI will have significant repercussions for small breweries operating across the border.

“During the passage of the legislation the Government Minister promised that they wanted to protect the smallest drinks producers from the cost burden associated with the introduction of a deposit return scheme, but small independent breweries now face a significant financial hit which will sadly reduce consumer choice and increase prices. The experience in Scotland has shown that small producers need at least 18 to 24 months to prepare for the scheme once all the costs, including the producer fee, are known and systems are in place, which only eight months before it goes live in Scotland are still not known. Undoubtedly the Government’s short timeframe will create further costs for small producers.”

Levelling Up Fund to Spark “Transformational Change” Across the UK Issue 145

To unlock more growth right across the country, we are making it easier for locally-elected leaders to make things happen without banging on a Whitehall door by extending devolution deals to all areas of England that want them by 2030.

Part of the levelling up funding will be allocated toward tourism and hospitality projects including Eden Project North visitor attraction in Morecambe, Gateshead Quays and the Sage, which will include a new arena, exhibition centre, hotels, and other hospitality. The development will attract nearly 800,000 visitors a year and will create more than 1,150 new jobs.

This will drive forward the Prime Minister’s priority to grow the economy by levelling up and provide the foundations for building a better future in communities across the UK. By working as one United Kingdom, the country is better able to collectively tackle the individual challenges faced by every region and nation across the country.

The government has also confirmed there will be a further round of the Levelling Up Fund, providing more opportunity to level up places across the UK. Prime Minister Rishi Sunak said: Through greater investment in local areas, we can grow the economy, create good jobs and spread opportunity everywhere.

That’s why we are backing more than 100 projects with new transformational funding to level up local communities across the United Kingdom.

By reaching even more parts of the country than before, we will build a future of optimism and pride in people’s lives and the places they call home.

The UK government will also today launch an interactive map online so people can see which projects in their area are receiving Levelling Up Fund investment. This will be available at https://levellingup.campaign.gov.uk/.

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regeneration, all part of our mission to level up opportunity across the country.

Landmark levelling up funding will breathe new life into more than 100 communities, with up to £2.1 billion awarded today to transformational projects across the United Kingdom.

A total of 111 areas have been awarded funding from the second of the government’s flagship Levelling Up Fund, providing greater investment in communities that will create new jobs, drive economic growth, help restore people’s pride in the places where they live, and spread opportunity more equally. Secretaries of State will be visiting winning projects across the UK to see how local leaders will deliver for local people.

CLH Digital

The successful bids announced today follows the allocation of £1.7 billion to 105 projects from Round 1 of the Levelling Up Fund in 2021. The government confirmed last year that Round 2 funding would match Round 1 but increased this by more than £400 million after receiving a high number of transformative bids – taking the total allocated so far from the fund to £3.8 billion.

Today’s allocations also come on top of significant action already taken by the government to level up communities across the country.

This includes opening 7 freeports, signing 6 devolution deals, connecting 740,000 homes and business with gigabit broadband, and helping 70 community groups take ownership of their cherished pubs, clubs and local landmarks at risk of closure.

The Towns Fund has been providing funding of up £25 million, to 101 towns in order to boost local economies outside of big cities and deliver vital infrastructure.

REVITALISING TOWNS AND CITIES Over £760 million is being provided to regenerate towns and cities and unlock thousands of new homes.

This includes £20 million to regenerate Accrington town centre, which will see the renovation of the Grade II listed Accrington Market Hall into a bustling food hall and trading space and the refurbish of the vacant and dilapidated Burtons Chambers and Market Chambers into band-new office spaces.

There is £18 million for a transformation of Cleethorpes seafront, including the historic market square and regenerating Pier Gardens.

The construction of Willenhall Garden City in Walsall will be accelerated by a £20 million grant, which will unlock a £210 million regeneration plan, enabling the delivery of new homes, parks, and a railway station.

More £17 million will level up Leek Town Centre through a refurbishment plan that will upgrade the old market halls for new business use, upgrade the public library and museum, and create a swimming facility as part of wider town centre regeneration.

Levelling Up Secretary Michael Gove said: We are firing the starting gun on more than a hundred transformational projects in every corner of the UK that will revitalise communities that have historically been overlooked but are bursting with potential.

RESTORING LOCAL HERITAGE

This new funding will create jobs, drive economic growth, and help to restore local pride. We are delivering on the people’s priorities, levelling up across the UK to ensure that no matter where you are from, you can go as far as your talents will take you.

This includes nearly £18 million to transform the Grand Pavilion in Porthcawl, one of the most recognisable buildings in South Wales, which is currently deteriorating after years of piecemeal refurbishments.

Chancellor of the Exchequer Jeremy Hunt said: This is a major down payment on local jobs, growth and

£545 million will restore local landmarks and protect them for generations to come.

There is £20 million to restore the Grade II listed Haigh Hall in Wigan, which will rejuvenate the area and make the site a popular destination for culture, community, events and hospitality.

Hospitality Kicks Off Football Tournament This June, Raising Vital Funds for 3 Great Charities will be played until 3pm, with food and drink available throughout the day, before the winner is crowned by a soon to be announced special guest. Hospitality Kicks will conclude with entertainment and drinks running until 6.30pm.

Hospitality Kicks, the charity football tournament for hospitality brands is heading to Manchester on Tuesday 27th June 2023 with the goal of raising £50,000 for three fantastic industry charities. The final amount raised will be distributed evenly between Only A Pavement Away, The Tim Bacon Foundation and the Licensed Trade Charity.

Founded by Wireless Social, the leading connectivity and Wi-Fi provider for hospitality venues, the inaugural Hospitality Kicks will bring together 40 teams from the sector, for a day of free-kicks, fundraising and no doubt, fierce rivalry. Places are open for operators and suppliers eager to form a 7-aside team (£300 for operators, £800 for suppliers) and prove to their peers they have the goals to match their guest experience. A breadth of sponsorship opportunities are also now available to forward thinking businesses, from branding up footballs and corner flags to operating food and drink stands and the after-party entertainment.

Kicking off is at 9am on 27th June 2023 at Wythenshawe Sports Ground, Manchester. Tournament matches

Commenting, Julian Ross, CEO at Wireless Social, said: “I truly believe there is no industry better than hospitality at coming together to support people and great causes. I’m thrilled to be launching Hospitality Kicks this summer, team registrations, donations and sponsorships have already started pouring in so I encourage you to move fast if you want to be involved, as not only will it be a fun day, the funding we’ll raise for Only A Pavement Away, the Licensed Trade Charity and the Tim Bacon Foundation is vital.”

“It’s truly humbling how positive the initial response to Hospitality Kicks has been and I hope that it will be an event in the industry calendar that people will be excited to be a part of for many years to come.”

To take part in Hospitality Kicks or to find out more about sponsorship opportunities, please visit www.hospitalitykicks.com or email info@hospitalitykicks.com

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Issue 145

CLH Digital

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London’s Night Czar Calls for Urgent Night-Time Government Support London’s Night Czar, Amy Lamé, has called for urgent support to help the capital’s high streets after 6pm as she brings together leaders and decision makers from across the city to help plan for the future of the capital’s life at night.

London’s 6pm – 6am industries suffered greatly from the impact of the pandemic and restrictions, and now the spiralling cost of living and business costs are putting more businesses under threat.

Today the Night Czar used a speech at the London At Night Conference to urge Government to support these vital businesses with cuts in VAT for hospitality businesses, extending the 50 per cent business rate relief for retail, culture, leisure, and hospitality sectors for a further year and greater support for SME’s with energy costs to enable them to help drive London’s economic recovery.

It comes following new research published in January 2023 showing that the number of Londoners working evenings and nights had fallen to 1.4m before the cost of living and energy bills crisis hit. The hospitality sector, where more than half of workers typically work evenings and nights, has seen a 27 per cent fall in those working during these hours in the last five years.* The London at Night conference, at Woolwich Works and supported by the Royal Borough of Greenwich, will recognise recent challenges and change, plan to harness future opportunities and unlock the potential of London’s high streets at night, and draw on expert insights from the all aspects of life at night, from transport and infrastructure, to culture and communities, and safety and sustainability. The conference will see leaders and decision makers from across London look at all aspects of the capital at night and consider what more can be done to support businesses and create a fair, diverse and sustainable 24-hour city.

There will be keynote speeches from the Night Czar and Cllr Anthony Okereke, Leader of Greenwich Council. Panel discussions with feature contributions from Nick Bowes, Centre for London, Ojay McDonald, Association of Town and City Management, Victoria Hills, Royal Town Planning Institute, Charlie Dark, Run

Dem Crew, Rosie Ferguson, House of St Barnabas, and Emily Robinson, London Sport.

The Mayor remains determined to do all he can to make London a fair, inclusive and sustainable 24-hour city. This includes creating three Night Time Enterprise Zones, a £500,000 programme helping to boost Bromley, Woolwich and Vauxhall after dark, introducing the first-of-its-kind Women’s Night Safety Charter, which has been signed by more than 1,000 councils, businesses and venues to prioritise women’s safety at night, producing world-leading guidance for councils to develop Night Time Strategies and offering evidence and insight through the Night Time Data Observatory to help decision making. The Culture and Community Spaces at Risk programme is also providing dedicated advice and guidance for the most at risk night time spaces, including grassroots live music and LGBTQI+ venues.

Mayor of London, Sadiq Khan, said: “Our night time businesses are hugely important to London’s economic recovery and have had an incredibly tough couple of years as a direct result of the pandemic and are now struggling with the cost of living crisis. It is vital that Government steps forward and provides the support needed to ensure that our high streets at night can help drive forward our economic recovery. I’m proud that London has taken the lead in creating opportunities for local businesses and high streets to flourish after 6pm with initiatives such as my Night Time Enterprise Zones and am committed to doing all I can to help all aspects of our nightlife flourish as we build a better and more prosperous London for everyone.

London Night Czar, Amy Lamé, said: “The prosperity of London’s night time businesses and industries has never been more crucial than right now. Our 6pm to 6am businesses face a monumental challenge and urgent Government support is essential to ensuring that these businesses can play the necessary key roles in driving forward London’s economic and social recovery. I am so proud to host the first London at Night Conference and to bring together leaders from the across the capital as we put life at night is at the heart of our all plans to build a fair, inclusive and sustainable 24-hour city.”

Pubs Code Adjudicator Calls on Publicans to Take Part in Biggest Ever Survey of Tied Pub Tenants The Pubs Code Adjudicator has this week launched its biggest ever Annual Tied Tenants Survey, and has called on tied publicans to take part in what promises to be its most impactful survey to date.

Seeking to canvas the opinions of a record 1,200 tied pub tenants – up from 614 in 2022 – the research will provide a unique, confidential and truly independent opportunity for tenants to share their views on their pub company and the PCA across a number of areas.

The survey of tied tenants of the six largest pub-owning companies – Admiral, Greene King, Marston’s, Punch Pubs, Star Pubs & Bars, and Stonegate – will be carried out by independent research company, Ipsos between 10th January and the middle of March, and will cover four key themes: - Awareness of Pubs Code rights and where tenants get information and support - Relationship between tenants and their Business Development Managers and Code Compliance Officers - Experience of tenant contact with the PCA and the PCA’s communications, including the PCA website - Experience of new tenants, including the value of the information received and use of the sustainable business plan Fiona Dickie, Pubs Code Adjudicator, said: “The Pubs Code exists to restore balance in the relationship between tied pub tenants and pub-owning companies so that it works better, and so that those tenants’ businesses can thrive, and the Annual Tied Tenants Survey is the best way to truly understand how tenants feel about a variety of issues. By doubling the number of respondents, this year’s research will give us statistically relevant data which will allow us to

paint the most accurate picture yet of that relationship.” Dickie added: “We understand how busy tenants are, but we would be hugely grateful for their time if they are contacted by Ipsos about completing this important survey. All results are anonymous and the research is completely independent.”

Tenants will once again have the opportunity to feed back on their relationship with their Business Development Manager (BDM), and comment on the support and information received by their pub company. They will also be able to say how their pub company has been applying the Pubs Code and what their experience has been, and share their experience of the PCA service and communications.

Last year’s findings provided an important benchmark as to how tied tenants view their pub company as well as the PCA. Overall, 62% of tenants said they were satisfied with their relationship with their Pub Company, and 22% said they were dissatisfied.

Admiral came out on top of the satisfaction rankings, (80%) with Punch Pubs finishing bottom (47% of tenants satisfied, and 29% dissatisfied).

83% of new tenants found the information they received from their Pub Company useful before their tenancy started, while the tenant/ BDM relationship was generally positive, with 76% of all tenants saying that their BDM is fair with them in their discussions. Repairs and dilapidations remained the biggest pain point, with 39% satisfied and 42% dissatisfied, although this was a slight improvement on 2019 figures (37% satisfied, 44% dissatisfied).

In the 2022 survey, overall awareness of the Pubs Code among tenants stood at 79%, its highest ever level, while 84% said they had ever read, seen or heard anything in relation to the Pubs Code. However, awareness of their Pub Company’s Code Compliance Officer was low, at only 27%.

The PCA will publish the findings from the survey, and its response, as soon as possible after the survey closes.

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

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Issue 145

Crafty Idea: How a West Yorkshire Pub’s Warm Welcome to Creative Groups is Helping Local Crafters and the Pub Publicans Eileen and Jock Geater and daughter Jess Harvey have worked hard to establish a pub at the heart of its local community since taking over The George, at Birkenshaw near Bradford, after lockdown in April 2021.

Examples of the strong community spirit the trio have fostered at The George include running a lockdown shop selling food essentials and working with food waste schemes to distribute food to people on their own or struggling to afford food.

Activities which help bring people at the pub together also include regular trips, such as to breweries or a mystery trip, and 35 people from the pub going on a cruise together this year too.

CREATING CONNECTIONS Since October 2022, the publicans have also been offering the pub as a warm space and have put on more daytime activities, to help entertain and bring locals together. This was inspired by Pub is The Hub’s ‘Join Inn – Last Orders for Loneliness’ initiative Join Inn – Last Orders for Loneliness – Pub is The Hub.

She adds: “The group has bought people together and started friendships. It gives people a reason to get together and get out of the house. The group has a lovely vibe and is really well supported.”

Three of the craft group attendees also now come along to the pub’s weekly quiz night together and many bring their families in for Sunday lunch.

ATTRACTING ATTENDEES To help encourage people along to ‘crafternoons’ Eileen features the group on posters in the pub and displayed locally and through table talkers. Word of mouth is also an important way of getting people along.

Eileen says: “Put something on and people will come.

Some people have got involved by seeing the group going on in the pub, or when I’m out in the village I talk to people and tell them about it. I love being a community connector.”

The craft group also has a stall at the pub’s annual Christmas Market, which helps to raise awareness of the group and gives a great focus for their crafting activities.

GROUP BLOOMS

Eileen says: ‘I read about Pub is The Hub’s ‘Join Inn – Last Orders for Loneliness’ initiative in a pub industry magazine and found out more on the PiTH website. We cried when we read David Attree’s poem ‘Calling Last Orders for Loneliness’ https://www.youtube.com/watch?v=CQlb27qWhx0&embeds_euri=https%3A%2F%2Fwww.pubisthehub.org.uk% 2F&feature=emb_imp_woyt She adds: “We thought this is us and feel our pub is the community hub and we are more than just a pub.

We want to help tackle loneliness in our local area.”

The aim of the pub’s daytime activities, such as ‘Meet Up Mondays’ and ‘Thursday Board Games Day’ is to encourage people to come to The George to keep safe, keep warm and keep in touch with others, as well as offering the opportunity to meet new people.

Eileen adds: “The pub is here, we are open, so why not use the space we have got to help others.”

The publicans’ warm and welcoming approach to customers is also reflected by all of the pub’s team. Eileen says: “As publicans we are always out and about on the shop floor, so if people come in for the first time we will fill them in on what is on offer at the pub and just get to know them. We always make a point of telling people who we are and how long we have been at the pub and that this is a family pub etc.”

A flower arranging group, organised and funded by a local organisation, which met at the pub for a few weeks was also really popular, with around ten attendees. Eileen says: “It was really successful with participants taking part in different activities, including making planters and arranging vases of flowers. The materials were funded by a grant the group got. We hope it will restart this year.”

KNITTING PEOPLE TOGETHER The George is also the venue for a ‘Wool & Wine’ group, which meets at the pub on Wednesday evenings and has been running for a couple of months, with around seven attendees and growing.

Eileen says: “We just book a table out for them each week. The group started meeting at The George following a conversation I had with the organiser who said they were hosting a knitting group at home. They are enjoying meeting at the pub, which also gives plenty of space for more people to come along as the group continues to expand.”

EILEEN’S TIPS ON HOSTING CREATIVE GROUP It is about being flexible and giving groups a warm welcome and the opportunity to feel at home, so they don’t feel like they can’t move tables or make a mess. You want to create an environment where they feel they can do their class freely and easily.

The ‘crafternoons’ group meet in

CONNECTING THROUGH CRAFTING our sports bar, which has really big A group that has helped locals to create connections with others is the pub’s weekly ‘Crafternoons’ group, which meets on a Tuesday from 12 noon to 2pm, offering weekly changing activities organised and led by a volunteer.

Around ten people attend the ‘crafternoons’ group weekly, with people paying £2 a session, towards craft materials. The pub’s team also collect materials from people giving things away for the group to use.

A hot drinks station is set-up for the group, so they can make themselves refreshments during their session.

It was during lockdown that the idea of hosting a regular craft group at the pub came about. Eileen says: “It was my sister’s idea, who is into crafting, and she was saying that there was nowhere locally for people to go to do this and meet up, so the group started as soon as lockdown was over.”

tables which are ideal for crafting and can be pushed together to create a really big table for people to sit around. We let the group redesign the room how they want for their activities.

Ensure your team members are well-briefed on the needs of the group and that it doesn’t matter if they make a mess.

‘PUBS WELCOMING CREATIVITY’ INITIATIVE The George now features a ‘Creativity Welcome Here’ window sticker and poster from Creative Lives, www.creative-lives.org, in the pub to help encourage more creative groups to have a chat with the pub’s team about hosting their activities there.

Publicans can find a range of resources from Creative Lives, as part of its ‘Pubs Welcoming Creativiuty’ campaign to help them to welcome creative groups to their venues, here: Pubs Welcoming Creativity – Toolkit | Creative Lives (creative-lives.org)

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

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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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CLH Digital

Issue 145

What Will Drive the Hospitality Industry in 2023?

By Joe Heather, General Manager, UK&I at Deliverect (www.deliverect.com) As we leave 2022 and move more deeply into 2023, there’s no doubt that the hospitality industry currently faces a challenging period. Worldwide macroeconomic inflation is a reality that the restaurant and hospitality sector has no choice but to grapple with. In order to effectively combat the rising costs associated with it, businesses will need to lean into incorporating high-quality, value driven solutions that drive a superior customer experience.

Long gone are the days where restaurants can allow backof-house or front-of-house operations to run inefficiently, risking a bad customer experience and drop off in custom as a result – but technology will help the hospitality industry bridge this gap.

COMBATTING THE STAFFING CRISIS WITH TECHNOLOGY With restaurants struggling to find staff now more than ever before, hospitality businesses and restaurants will increasingly look to digital and automation technologies in 2023 to guide operational efficiency, manage reduced headcount and streamline menial tasks – but it’s important to do so in a way that does not compromise the customer experience. According to recent research from Deliverect, more than a third of customers do not order from a restaurant again after a bad delivery experience, whilst 19% of those polled told friends or family not to buy from the restaurant either. This highlights the importance of removing the friction of negative experiences ahead of time by taking advantage of technological solutions that reduce error rates.

As a result, there will be multiple touchpoints for companies to expand their technology services, including QR codes, self-service kiosks, online web and mobile apps, which we’ll see these grow in increasing popularity in 2023. We’ll also see further simplification of restaurant menus (especially when it comes to produce), which will help to minimise labour requirements and minimise waste. This also allows customers to seamlessly have their needs met, not matter what they want and where they are. With a third of hospitality businesses reducing opening hours over Christmas due to staff shortages, adoption of these solutions will help the hospitality

industry adapt more easily to changes in trends and consumer demand, whilst allowing staff to focus on what they do best.

DRIVING OUTCOMES WITH DATA 2022 was the year insight driven operations really took off where the food-services sector is concerned, with smart and savvy operators realising that the secret of new and returning customers lies in data. In 2023, the key to harnessing the power of data more widely across the industry will require operators to join up different technologies and data points together to streamline operational efficiency and enhance the customer experience. These factors will become vital differentiators as more restaurants scale up their online presence – and in particular, using that data to improve menus, and to adopt new trends and consumer behaviour.

Trending restaurant tech solutions to watch in 2023 include contactless payment and ordering systems, automation, AI and robotics, online order aggregators, digital loyalty programs, and virtual brand marketplaces.

These technologies will help the hospitality industry meet current customer needs, build a customer relationship, and streamline operational efficiency - allowing you to collect big data and choose the best strategies for your brand.

OWNING YOUR OWN ONLINE ORDER CHANNELS Global demand online food delivery is showing no signs of slowing down. According to recent Deliverect research, people in the UK rely most on ordering from apps like Just Eat, Deliveroo and UberEats (with 24% of people saying it was their preferred method), followed by ordering directly from a restaurant (at 23%).

While selling through direct-to-consumer (D2C) channels is nothing new, since the pandemic restaurant operators have increasingly bolstered their sales channels with D2C functionality in order to drive increased custom.

Selling D2C affords restaurants multiple advantages, from increased ownership of the customer experience to enabling deeper customer relationships through the availability of first-party customer data. As such, in 2023 we’ll see more and more restaurants set up their own direct website/app to gather and leverage unique consumer data, while partnering with third party delivery companies to take and deliver these orders to customers. Restaurants that create their own online order channels linked to third party courier companies will lead the pack in increased sales, consumer insights and customer growth – helping them to thrive and prosper in the year to come.

VisitBritain Set to Host International Travel Trade Buyers to Boost Tourism VisitBritain is set to welcome more than 120 international travel trade buyers for a series of educational visits across Britain.

The educational trade visits, underway from 28 January, are a mix of three-to-five-day itineraries to destinations across England, Wales and Scotland, showcasing the latest tourism products to international buyers and that Britain is packed full of fresh and exciting experiences for visitors to come and enjoy right now.

Buyers from 16 international markets are taking part in the educational visits including representatives from the UK’s three largest inbound markets the USA, France and Germany, as well as from Australia, Belgium, Brazil, Canada, China, Japan, the Gulf Co-operation Council (GCC) countries, India, Italy, the Netherlands, the Nordic countries, South Korea and Spain.

VisitBritain CEO Patricia Yates said: “We are delighted to be showcasing Britain to international buyers to drive bookings. From the beauty of our coast and countryside to the exciting variety of our cultural attractions to our world class dining and accommodation, buyers will experience first-hand the warmest of British welcomes and the outstanding and varied tourism products on offer.

“Working with the international travel trade is crucial to ensuring they are ready to sell Britain, as well as to broadening travel itineraries, encouraging visitors to explore further and stay longer.”

VisitBritain’s in-country teams have worked in partnership with destination management organisations and destination management companies across England, Scotland and Wales to develop itineraries tailored to each market.

All itineraries include London before the buyers embark on visits to destinations including Manchester, Liverpool and the Lake District; Bath, Bristol and the Cotswolds; Newcastle and Northumberland;

Cambridge; Somerset; the West Midlands; the English Wine Region; Edinburgh; Cardiff and other regions of Scotland and Wales.

The hosted visits are part of the national tourism agency’s ‘Showcase Britain’ event, which gets underway with a networking event for the international buyers and travel media at Tottenham Hotspur Stadium in London on Thursday 26 January. The buyers will be officially welcomed by VisitBritain Chairman Nick de Bois CBE followed by updates from the agency’s trade teams as well as from London & Partners, VisitScotland and Visit Wales on the latest products, experiences, hospitality and accommodation.

Before heading off on their educational tours, the buyers will also attend the ‘Britain & Ireland Marketplace’ (BIM) on 27 January. There they will have a full day of appointments with tourism suppliers and destinations from across Britain.

The educational visits come as VisitBritain also gears up to host its flagship global trade event ExploreGB Virtual from 27 February to 2 March.

VisitBritain is also set to launch a new GREAT Britain marketing campaign in February to drive bookings, inviting visitors to ‘See Things Differently’, showcasing Britain as a dynamic, exciting and inclusive destination.

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

VisitBritain’s latest forecast for 2023 estimates 35.1 million inbound visits to the UK, 86% of 2019 levels and 18% higher than levels seen in 2022. Its forecast for overseas

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.

Next Step in Keeping Business Costs Down Digitising the Supplier Order Process with Choco 22

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Issue 145

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

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

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

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

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

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

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

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.

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.

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.

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 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.”

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

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

UK Pubs Most Resistant to Cybersecurity Breaches, According to Data The UK food and hospitality sector has the lowest number of data breaches of any industry, with just 5,176 cybersecurity breaches in the past year.

And, with photo-sharing apps such as BeReal and Snapchat on the rise, the potential for severe data breaches when these apps are used at work is creating panic across many UK industries.

Interested in identifying the sectors most at risk, the experts at Scams.info used data from the 2022 Cyber Security Breaches Survey to identify the UK industries with the most cybersecurity breaches.

KEY FINDINGS: - The food and hospitality sector is the most cyber-secure, with 5,176 breaches- 60 times less than the IT industry.

- The information and communication (IT) industry is the least cyber-secure in the UK, hitting the top ranking with 320,060 data breaches in 2022, and a whopping 66.17 average breaches per employee.

According to Scams.info, the information and communication (IT) industry is the least cyber-secure in the UK, with 320,060 data breaches in the past year. Equating to 66.17 average breaches per employee, IT employees are over 3 times as likely to suffer a cyber security breach than those in the finance and insurance industry (18.45 average breaches). This adds up to IT employees potentially suffering cyber breaches at least once per week each, on average.

Food and hospitality industry is the most cyber-secure The survey also revealed also found that the food and hospitality industry is the most cybersecure of all sectors observed, with only 5,176 data breaches in the past year, equating to a miniscule 0.04 breaches per employee. This is a 314,884 drop in data breaches when compared to the IT sector, and 498 fewer annual breaches than the administration and real estate sector in eleventh place.

Web development and cyber security expert Ledi Sallilari from the SEO consulting firm Reboot offered the following tips on the best ways businesses and employees to protect themselves from data breaches at work: “For tech and remote-based industries, the importance of cyber-security training is invaluable. Implementing safe practices when working online can play a vital part in keeping the data of your company, clients and employees safe from attack.

The main cause of online security breaches can be largely put down to human error. Avoid easily guessable passwords that use identifying information (such as your dog’s name) and opt for the longest passwords possible. If there is an option for your password to be between 8-24 characters, go for 24.

Be aware of phishing attacks, and do not open any emails you do not recognise. Some hackers may even impersonate your boss, so it’s always best to double check directly with the alleged sender themselves before actioning anything from a suspicious email.”

Flavour Blaster - Add Theatre to Every Serve With Aromatic Bubble Garnish A DEVICE adding the wow factor to cocktails has taken the international market by storm, after being inspired by the childhood experience of blowing bubbles.

Flavour Blaster Pro, which creates aroma filled bubbles on the top of drinks, is now used by professionals in Michelin Star Restaurants and Five Star Hotels around the world. As well as leading mixologist and Flavour Blaster ambassador Simone Caporale, owner of Sips 3rd best cocktail bar in world.

The professional aroma gun is sold to more than 40,000 customers in 150 countries, thanks to its use of innovative technology.

Other clients include top chains such as The Alchemist, Maybe Sammy in Australia, and it is also currently helping to create the immersive experience at Johnny Walker in Edinburgh.

The company also has a strong foothold in the international market, particularly in the USA where it can be found in venues in California, Florida and Las Vegas to name a few.

Its success is the result of a collaboration between hospitality entrepreneur Colin Myers and manufacturing

guru, Robert Flunder who came up with the initial concept to add some theatricality to the drinks experience. And the resulting creation was down to Colins fascination with the concept of edible bubbles which would use authentic aromas rather than synthetic flavours.

Australian-born Colin, who previously worked in the bar and leisure industry in the UK, spent four years helping to develop the product which he describes as “an inner child gadget.”

The company uses a leading company in New York to prepare its aromas, which are distilled from actual fruits, herbs and spices rather than being artificially produced.

And it’s not stopping there. Now with a 15-strong staff plus a R & D team, a number of other products for the Hospitality sector are also in development.

“The ultimate in theatrical mixology.”

For further information visit www.flavourblaster.com

Breweries and Pubs are on the Road to Net Zero Issue 145

Breweries and pubs across the UK have started the New Year with green ambition and are sharing the ways in which they are innovating to make their businesses more sustainable in the run up to World Earth Day In the coming weeks, the British Beer and Pub Association (BBPA) will be sharing how pubs and brewers are making their businesses more sustainable in a selection of stories and examples on a dedicated website, designed to inspire and support others to make green changes to their own businesses.

Brewing Green, the dedicated website run by the BBPA, acts as a dedicated knowledge hub for brewers and pubs looking to reduce their environmental impact and the 2023 iteration will launch in April ahead of World Earth Day. From real life examples of initiatives to a carbon calculator developed in partnership with Zero Carbon Forum which helps businesses see their impact and how they can make changes, Brewing Green demonstrates the steps being taken by the sector and provides resources for them to keep moving forward on their journey. From regional companies to international brewers, the examples show that even small changes can make a big difference.

For Glaswegian Brewer Tennents, their ‘Pint & a Plan’ events, held in pubs across Scotland, served as a way for people to find out more about how they’re making their business more sustainable and what steps individuals can take to have their own positive impact…all over a pint, of course!

Meanwhile, Suffolk based brewer Adnams has managed to reduce water usage across their brewing process through assessing how water flowed across the lifecycle of their products so they could plan in mitigation from the start. They expect to save two million litres of water throughout 2023.

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Dr Andy Wood, CEO of Adnams said: “We have for decades looked to minimise our impact on the environment whenever we can, we’re committed to finding new ways of making a bigger difference.

“We have received the Queen’s Award for Sustainable Development three times and we will keep working hard at doing what we do without its costing the earth.”

Over the coming months, the BBPA will be sharing member examples on the Brewing Green site, demonstrating the different ways they are working towards net zero. The release of the stories will culminate in a parliamentary showcase to highlight the economic and social potential of the brewing and pub industry and why the Government must invest in its future.

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “Ours is an industry that is deeply rooted in the history and heritage of this country, but it is also one we want to not just be fit for but thrive in the future.

“Brewers and pubs across the country are making great progress on their sustainability goals and are keen to share their ideas so others can do the same. We want to support them to continue in this brilliant and necessary work and help the industry to make the changes needed to reach Net Zero.

“Pubs and breweries are deeply rooted in communities across the country and want to have a positive impact on both the people they serve and the environment as a whole, so we’re really proud of our members work in this space and will continue to promote and support their efforts in whatever way we can.”

For more information and to read about how pubs and breweries are becoming more sustainable, visit brewinggreen.org

Cyrus Todiwala Announces Permanent Closure of Mr Todiwala’s Kitchen at Hilton London Heathrow Airport Terminal 5

Restaurateur Cyrus Todiwala OBE DL FIH has revealed that Mr Todiwala’s Kitchen, his restaurant in Hilton London Heathrow Airport Terminal 5, has now permanently closed, with the hotel now under new ownership. Todiwala was the chef patron of Mr Todiwala’s Kitchen, which opened in 2011 when the hotel was owned by Shiva Hotels.

Shiva sold the hotel to an investment group in November 2022.

Cyrus Todiwala said, “Mr Todiwala’s Kitchen had a wonderful run at the Hilton but since the pandemic, it has not really re-opened properly. We have a great relationship with Rishi Sachdev, Trevor Lynn and Dominic Fitzgerald, and Pervin and I are truly grateful for the experience of working with them and Shiva to create a successful signature restaurant. We were able to serve hotel guests as well as customers who travelled to

the Hilton because they knew Mr Todiwala’s Kitchen was there.

“Now it’s time for pastures new, and I have no doubt that this will not be the last food lovers will hear of Mr Todiwala’s Kitchen. In fact, this is an opportunity for us to look for a new home in other hotels across London.”

Cyrus also said that with the closure of Mr Todiwala’s Kitchen, the live cook-offs of Zest Quest Asia — the student competition that he and Pervin Todiwala founded in 2013 and held at the restaurant since 2013 — have moved to the London Geller School of Hospitality and Tourism in Ealing. The Zest Quest Asia Gala Dinner and Awards Night has likewise transferred to the Radisson Hotel and Conference Centre London Heathrow where it will take place on 17th February 2023.

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CLH Digital

Issue 145

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 145

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

Issue 145

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/

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CLH Digital

Issue 145

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

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Issue 145

Hospitality Technology

Hospitality Tech - Trends and Priorities for 2023 Infor’s Paul Griffiths looks at what trends and priorities will colour industry technology conversations in 2023 (www.infor.com/industries/hospitality) As we begin the new year, what are the trends and priorities we can expect to see in hospitality technology in 2023?

GREATER CAPACITY FOR ADAPTATION – READY FOR CHANGE If the last few years have taught us anything, it’s that conditions, landscapes, and frames of mind can and must change and adapt to all kinds of forces that affect business outcomes. Those forces originate from as many different directions. In the past year, businesses – ours and those of our customers – have had to be agile, and adaptive, which is as it should be.

This isn’t just about following new technology in hospitality industry trends, it’s about looking at how perceptions have changed, and how attitudes have had an impact on consumer culture in every industry.

Sometimes, compensating for shifting attitudes and approaches can be just as involved as developing new technology in hospitality industries to meet those demands. But that’s the road we’re all following in pursuit of what the industry will be this year and beyond.

A RENEWED LOOK AT THE GUEST JOURNEY What makes for a great guest experience today may be defined quite differently in the next few years. Understanding this has meant a deeper dive into streamlining and diversifying the booking and ordering processes and examining the various ways guests access menus to get what they want, from restaurant menus in various channels, to more accessible hotel booking processes even before the stay begins.

Building on greater precision of how the guest journey is supported is and will continue to be about long-term relationship building and having insights that come out of it inform strategy. Understanding and accessing guest histories and preferences is the vital guiding star to follow here. After all, the guest experience characterised by warm welcomes and attention to detail when needs arise is the whole reason the industry even exists.

KEY TECHNOLOGY IN HOSPITALITY PRIORITIES

Within a wide spectrum of contexts, here at Infor, we foresee a few important priorities that we pursued this year that will come to greater fruition in the next. Here are some of those.

Precise booking platforms for hotels and related support systems to enhance superior guest experiences Greater intelligence and reporting functionality to know who guests are, what they want out of an experience, and the related revenue opportunities that come out of that Continued emphasis on mobile solutions that empower guests to manage their own journeys according to their own levels of comfort and preferred contexts Solutions and systems to empower teams at all levels of the business to do their best work – greater access, convenience, accessibility, and therefore greater attention to detail Scalability in connecting systems together across properties to enhance operational efficiencies in all of them – with the cloud and SaaS

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.

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.

Handwritten labels open you up to the risk of human error, and pre-printed 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 man-

agement systems Depending on setup and menu size, we offer businesses three types 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.

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

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

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

Holidaymaker App - The Digital Platform That Powers Your Park Business

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

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

• Integrate with your booking system

Our mission is to empower small merchants across the globe

• NEW… holiday home sales and digital display screen modules

HOW WE CAN HELP

• 100,000 guest downloads to date across our parks

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.

Commercial Kitchen Fit-Out

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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 non-mechanical 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 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 Kitchen Extract Hygiene – A Burning Issue Pump) Creates Considerable Interest The New DrainMajor C (Combi Oven Pump) manufactured by Pump Technology Ltd. There are significant advantages that this combi oven drainage pump offers The pump features a tank with its clear side window was the large, triangular, low-level float attached to the pump by a rigid arm, external to the pump casing. Because of the design of this float system the unit can cope with an exceptional quantity of grease, fat and food particles before the reliable start/stop operation of the pump is affected.

The triangular low-level float also means that inlet heights can be just 70mm from base to centreline, giving the appropriate inlet requirement for wall or central island Combi Ovens.

The build quality of the submersible wastewater pump

was also a discussion point, with the mechanical shaft seal arrangement between pump impeller and motor winding generally agreed as an advantage over a common lip seal/diaphragm arrangement, especially considering the hot wastewater temperatures and potential grease which these units have to handle.

It can be connected to multiple ovens or oven and sink combinations. Also, multiple inlet connections can be cut onsite directly into the rigid Polyethylene tank without the need to manifold inlets outside of the tank and then feed into it via a single inlet. This means that the installation footprint is just the size of the compact tank and potential leaks from knocked manifold piping and joints are eliminated.

It looks like the New DrainMinor C is a winner and will soon be featuring in combi oven installations everywhere.

One of the biggest challenges in keeping a commercial kitchen spotlessly clean is the regular cleaning of the canopy, fan and extract ductwork. This must be tackled, not only for the sake of hygiene, but also for fire prevention and compliance.

Airborne fat, oil and grease is a natural by-product of even the healthiest diet. Carried in the steam that rises from cooking, grease and oil particles are drawn into the kitchen extract system to be vented away to the outside. As the exhaust stream cools, grease is deposited on the metal surfaces of the hood, canopy, filters, canopy plenum, fan and ductwork.

Should a kitchen fire reach the extract ductwork, or a flash fire occur in the extract system, then the accumulated grease deposits can act as fuel, helping to spread the fire. The ductwork itself can also help to spread the fire, acting as a chimney through which

smoke and flames can travel, spreading the danger to the other parts of the building.

To counter this potential fire risk, operators of commercial kitchens are required to comply with a new standard for the fire safety management of grease accumulation in kitchen extract systems, TR19® Grease.

Compliance is also essential to ensure that you don’t compromise your buildings insurance. If a fire should break out and the ductwork can be shown not to have been cleaned in accordance with TR19® Grease, many insurers will now refuse to pay out on a claim.

Ensuring legal compliance, a reduced risk of fire and greater hygiene in your kitchen are items which should always be on every maintenance menu. www.swiftclean.co.uk

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

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

Fryers and Oil 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.

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By David Chesshire, National Accounts Manager, Blue Seal (www.blue-seal.co.uk) 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.

Evolution Fryers and Filter Units

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.

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

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.

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

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

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

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

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

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

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

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

• separates down to below 35 parts per million.

• Eliminates need for enzymes or chemicals.

• Constructed of 3mm 304 Grade stainless steel.

• 10 Year Construction Warranty.

• manufactured in UK and Ireland.

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

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

www.fatstrippa.co.uk

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

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

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

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Issue 145

Outdoor Spaces 'Your Outdoor Area Begs You To Earn More Money’ The often-used solution, the umbrella or parasol, needs to work betterand last longer.

Our Hospitality gazebos are effectively free because...

Giving your customers a guarantee of being able to relax in almost all weather is a big business bonus.

• By investing in our high-quality all-weather protection will give you a fabulous rate of return.

• According to our pubs, each gazebo typically pays for itself inabout 6/8 weeks!

• We will help you maximise income from your outdoor area.

• This is your essential long-term investment because…

Our Hospitality gazebos are LONG LASTING with 20-year design life, and with their ROBUST DESIGN come with a guarantee to withstand 100 Mph storms.

4 sizes : reduced from £1,666* [ ex vat ] *Lock in your price today - with a 50% deposit.

The Bay Tree, Stillington, York

White Pavilion Hospitality Gazebos

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

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

Sounds too good to be true?

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

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

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

Outdoor Spaces

Issue 145

CLH Digital

Café Culture - Pavement Profit

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

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

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

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

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

"Can We Sit Outside Please?"

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

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

The maths is simple; seating 16 people under a 4m x 4m parasol, at an average spend of £12.50 per head equals £200. If you were to turn these 3 times a day

that would equal £600. If we multiply that by a realistic 4 days of the week, you’re looking at £2400 or £9,600 a month! Multiply that by 12 and your revenue would increase by £115k per annum.

Assuming 50% gross margin, the investment of 1 parasol could provide a profit contribution of £57.6k per annum, which is a welcome statistic in these economically trying times.

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

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

What are you waiting for?!

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

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

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Products and Services

Issue 145

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.

Sustainable & Cost-Effective Hot Water Is Achievable Today

round conditions for staff and customers, providing access to spaces better suited to delivering quality hospitality.

Hotels and restaurants typically exhibit significant, but varied, hot water and heating usage patterns, which contributes to the current 40% tally of UK greenhouse gas emissions generated by the built environment.

For buildings already on gas and that rely on large amounts of DHW - a large proportion of current UK hotels for instance – silent solar preheat is the preferable option. For new build properties, the expectation is for specification to default to a mixture of heat pumps and direct electric afterheat. New system approaches, including prefabricated packaged plant rooms, also provide for better use of the spaces that already exist, without the need to undertake expensive and disruptive building projects. This is especially valid as demands for floorspace for dining as well as additional or larger accommodation space comes at a premium.

To help achieve climate-neutral building stock by 2050 the industry is being challenged to reduce operational energy use. By increasing the use of renewable energy supply and prioritising on-site renewable energy sources the hope it to reduce both harmful carbon emissions and bills.

There is no doubt that being more sustainable comes with a cost. Whether in the form of new build projects or, and far more likely, the refurbishment of existing, yet ageing facilities understanding the necessary capital investment, operational savings and payback periods is going to be key.

Addressing the efficiency of domestic hot water (DHW) systems - whether through the implementation of heat pumps, solar thermal, direct electric water heating or even simple modernisation of existing gas appliances helps properties meet sustainability goals in a practical and cost-effective manner. It also delivers improved year-

Adveco can help achieve emission reduction targets. With more than 50 years of specialised expertise in designing, supplying, and servicing hot water systems to the hospitality and hotel industry, Adveco is the single resource you need for independent expert technical guidance on choosing and developing bespoke sustainable applications today to get you on the right path towards net zero operation. Visit www.adveco.co/sectors

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

39

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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

Breathe New Life into Your Hospitality Space for Spring As the days brighten, any wear and tear in your hospitality furniture will suddenly seem more obvious. The good news is Trent Furniture has great solutions for refreshing your furniture while avoiding unnecessary waste or expenditure.

Trent’s expert team of upholsters, who also work on our great range of new chairs, can have your chairs looking as good as new, in a wide variety of fabrics and at highly competitive prices. And if your otherwise robust wooden chair frames are also in need of some TLC, we can respray and finish them for a brand new lease of life too.

Table tops usually show signs of wear and tear long before their bases do. That’s why at Trent, we offer a wide range of solid and veneer table tops to keep your dining space looking fresh and polished.

Our veneer range can be cut and sprayed to your exact requirements, making it both a versatile and costeffective option whether you want to refresh your existing décor or create a whole new look.

To find out more about reupholstery, replacement tabletops and other ways to update your pub, café or restaurant for spring, please call us on 0116 2864 911 or fill in our contact form.

Design and Refit Additional Ranges as ILF Continue to Expand 10 Years of Mayfair Furniture 42

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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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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