CLH Digital - Issue #147

Issue 147

Hospitality Enjoys Strong December Sales www.CLHNews.co.uk

CLHNews

CLHNews

CLHNews

But Still Fall Short of Pre-Pandemic Levels

Pubs and restaurants enjoyed their best festive season for three years, but sales figures are still yet to return to pre-pandemic levels.

The latest figures from global software provider Fourth reveal how December sales were way up against the Omicron-hit Christmas of 2021, but were still significantly down compared to 2019.

Fourth’s figures show that combined sales between pubs and restaurants in December were up by 28% compared to 2021. These will have been boosted by the FIFA World Cup being held in December as well as it being the first Christmas without trading restrictions for three years.

(CONTINUED ON PAGE 3...)

2

CLH Digital

Issue 147

Editor's Viewpoint

Welcome to the latest issue of CLH Digital EDITOR

Peter Adams

In spite of (and I do emphatically use the phrase “in spite of”) the complete mess the economy is in we saw a positive end to 2022 according to two separate reports. That’s despite another hike in interest rates, energy costs going off the scale and wholesale prices of foodstuffs are going through the roof.

Another initiative we have reported on in recent months is also an indication that the sector is holding fast. Three months after we reported the launch of ‘Rise Fast, Work Young’ campaign, the latest figures reveal that Hospitality Rising has generated 55k applications to fill record hospitality industry vacancies. The initiative has seen over 4,000 applications each week for the 37,000 roles that have been posted to the jobs page to date. (See page 23).

As a hospitality publication it is our duty to report things as they are, not as we would like them to be (as mainstream media often do), and of late it has become increasingly difficult to report positive news.

I was rather shocked when I read that the site had 37,000 hospitality roles vacant.

Earlier this month we reported that there were an estimated 149,000 vacant hospitality roles in the UK according to the Office of National Statistics.

The very last thing we want to do is have one miserable, negative, depressing story after story on our front cover, and it has been a nice change this month as our generally our lead stories both in print and in our weekly digital issue have been reflecting a glimmer of hope that the sector is proving more resilient in the face of such adverse conditions.

One report reveals that combined sales between pubs and restaurants in December were up by 28% compared to 2021 with another report revealing that in the six-week festive period from 20 November 2022 to 1 January 2023, eight of Britain’s 10 most populous cities recorded more wireless log-ins (Which “tots up” the number of people in venues) than they did in the equivalent period in 2019 for the first time.

Six of the 10 cities saw sales beat the six-week period three years ago, following two festive seasons when hospitality was hit hard by restrictions and consumers’ concerns.

The above line makes very interesting reading - over half top of the UK’s top 10 cities saw sales in the same 6 week period exceed sales pre-pandemic.

That is a staggeringly positive indication of the hospitality sector’s resilience, and also an indication of how the public value the sector.

The wider public are going through horrendous times at the moment with all the economic difficulties described above, and while they are making cutbacks at least for the festive period in 2022 it would appear they certainly didn’t make that many.

I am sure the World Cup, which took place for the first time in winter, helped immeasurably.

However, there remain enormous challenges, not only for the hospitality sector for the wider economy.

Hugely disappointing, since this vibrant, fun and enormously enjoyable industry, which offers wonderful training and career progression, should not be experiencing such staffing difficulties.

Just imagine how much money would be raised in taxes and National Insurance if those vacancies were filled and then imagine how much more beneficial it would be to the economy with 149,000 people having extra cash to spend.

Another story on page 5 reveals that 21 pubs a week are closing and the Campaign for Real Ale (CAMRA) is first out of the traps to make a prebudget plea to the Chancellor.

554 pubs closed in 2022 and appalling amount, and a figure wholly attributable to the government’s mismanagement of the economy.

I would urge as many people as possible to lobby the government, and here is a link to CAMRA’s one-minute lobbying tool which matches people with their local MP and gives them a template email, making it easy for people to join the campaign to save their locals.

The tool is available at: https://camra.e-activist.com/page/121106/action/1 I hope this is the first of much lobbying to the Chancellor. We here at CLH News will certainly be doing our bit! I sometimes get reminded to remain apolitical, which, of course, I try to do, but I regularly engage with operators in the sector, and take an active interest in politics generally. I am becoming increasingly frustrated and angry at the mess we are in!

That said, I did read that the expected recession will not be as painful and will be shorter lived than anticipated. Here’s hoping!

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

Published by Published by

Hospitality Enjoys Strong December Sales Issue 147

(CONTINUED FROM FRONT COVER)

in 2021 and £37.10 in 2019.

However, sales were 1% down when set against 2019. When inflation and price rises are considered, it indicates that hospitality is still some way behind pre-pandemic levels.

Sebastien Sepierre, Managing Director – EMEA, Fourth, said: “Christmas 2022 was supposed to be the time when hospitality could finally rejoice and enjoy the fruits of a festive season that was not severely impacted by covid-related trading restrictions. To a point, that was the case, with sales comfortably exceeding the returns of both December 2021 and 2020.

Restaurants sales were actually 2% higher in December 2022 than 2019, but were down in both November (-5%) and October (-2%) when compared to three years ago.

Pub sales were 30% up compared to December 2021, but 8% down against December 2019, highlighting the continuing challenges the sector faces.

The cost-of-living crisis, rising energy prices, snow, and industrial action by rail workers in December, have hit hospitality at a time when consumer confidence is still yet to fully return following the pandemic.

The best sales days of the month were across the first two weekends of December, indicating that customers were more likely to stay at home in the run up to Christmas, repeating the same habits we saw last year.

New Year’s Eve was a success for the trade with pubs seeing sales up 39% compared to 2021 and 1% versus 2019. Restaurant sales were up 38% compared to 2021 and 4% against 2019.

THE TOP 5 SALES DAYS IN HOSPITALITY IN 2022 1.

2.

3.

4.

5.

Saturday December Friday December 9 Saturday December Saturday December Saturday December

3 10 17 31

PUTTING THE HOURS IN The number of hours staff are collectively working is growing at a faster rate than overall headcounts. This indicates that pubs and restaurants are being more efficient and getting more from their teams.

Overall headcounts in December 2022 were 5% higher compared to 2021 but were 11% lower than in 2019. The hours worked in 2022 were 15% higher than 2021, but 14% lower than in 2019. These figures may also be reflective of hospitality businesses being forced to adapt their opening hours to help them cope with pressures related to soaring energy costs and inflation.

Fourth’s findings also reveal that staff in hospitality were more productive in December 2022. Fourth’s Spend Per Labour Hour metric shows productivity by calculating total sales and dividing this by hours worked.

Spend Per Labour Hour was £42.69 in December, compared to £38.13

“However, as Fourth’s figures show, there is still some way to go to get back to pre-pandemic levels – and this is despite the added bonus of a winter World Cup being held in December. The circumstances hospitality faces in the form of the cost-of-living crisis, inflation, recruitment, and consumer confidence remain and will continue to challenge performance in 2023.

“The hours staff are working indicates that hospitality businesses are getting more from their workforce. Recruitment and retention of talent will continue to be key areas of focus for management teams this year.

Technology and digital solutions have a major role to play here in helping operators hire, onboard, and engage team members. Labour scheduling strategies will also be essential in ensuring staff continue to offer the highest levels of customer service.”

FESTIVE CITY CENTRE BOOST Further confirmation that the sector enjoyed a promising end to 2022 is revealed in a new ‘Top Cities’ report from CGA by NielsenIQ and Wireless Social.

The report reveals that in the six-week festive period from 20 November 2022 to 1 January 2023, eight of Britain’s 10 most populous cities recorded more wireless log-ins than they did in the equivalent period in 2019 for the first time—a strong indicator that consumer visits are returning to pre-COVID levels. Six of the 10 cities saw sales beat the six-week period three years ago, following two festive seasons when hospitality was hit hard by restrictions and consumers’ concerns.

The ‘Top Cities’ report combines sales data from CGA by NielsenIQ with check-in data from Wireless Social to produce a ‘vibrancy’ ranking of the 10 cities. Glasgow tops the list ahead of Birmingham and Manchester, after increasing both sales and check-ins on 2019. It is the fourth time in a row that these cities have shared the top three spots.

CGA’s separate Hospitality Market Monitor with AlixPartners indicates that central Glasgow and Birmingham both now have more than 6% (6.2% and -7.1% respectively) fewer licensed premises than they did in December 2021, the highest year on year closure rate out of the top cities, suggesting that reduced competition between pubs, bars and restaurants may be helping to grow sales in these areas for managed operators.

CLH Digital

3

At the other end of the rankings London is bottom for the fifth successive period, as the return of sales and footfall after COVID continues to lag other cities, despite steady improvement over 2022. See below for the full list of cities.

CGA client director Chris Jeffrey said: “After COVID wiped out festive trading in 2020 and severely curtailed it in 2021, the return to normal conditions gave city centre pubs, bars and restaurants a decent end to 2022. However, while footfall has returned, high inflation is making real terms growth very difficult, and as we move into 2023 venues face a triple challenge of soaring costs, fragile consumer confidence and rail strikes. Operators and suppliers will be hoping for respite on all three issues, but until it comes it will be a very challenging year for the sector.”

Julian Ross, founder and CEO of Wireless Social, said: “Footfall and sales were expected to significantly increase over Christmas, due to it being the first festive period without any trading restrictions for three years, so it was somewhat of a relief that the period provided a muchneeded boost to the industry. However, the winter blues feel a lot stronger than usual right now due to the myriad challenges and issues that are out of business leaders’ control, and only time will tell how the sector ultimately recovers and bounces back.”

The latest ‘Top Cities’ report concludes a year of monthly rankings of the vibrancy of Britain’s top cities. Moving forward into 2023, the reports will be published quarterly, providing more extensive insights into hospitality sales and visitation.

BRITAIN’S 10 BIGGEST CITIES, RANKED BY VIBRANCY Rankings for the six weeks from 20 November 2022 to 1 January 2023. Numbers in brackets indicate position for the previous period.

1

2 3 4 5 6 7 8 9 10

Glasgow (2) Birmingham (3) Manchester (1) Leicester (6) Edinburgh (4) Bristol (5) Sheffield (8) Liverpool (7) Leeds (9) London (10)

Commercial Lighting Tips to Help Your Business Save Money 4

CLH Digital

Issue 147

By Mara Rypacek Miller, Managing Director, Industville Ltd (www.industville.co.uk) Choosing the right commercial lighting can be essential for the success of your business, whether it's a café, hotel, pub or restaurant.

will be less harsh on the eyes.

Using a dimmer switch with your lighting means you have great control over the general mood and brilliance provided by your lights. Doing this can also provide opportunities to reduce energy usage.

Not only will the correct lights help boost the mood, atmosphere and aesthetics of your premises, but investing in the right fixtures can also help you reduce energy costs. Keeping costs down is becoming an increasingly pressing priority for all of us – reviewing your business’s lighting arrangements is a simple, efficient place to start.

When you use a dimmer switch to dim a light, less electricity is sent to the bulb, reducing costs over time. If you use a dimmer more often than not, you can also extend your bulbs’ lifespan, as they won’t have to use or process as much power.

The Importance of Choosing the Right Commercial Lighting

4. CONSIDER LIGHTING PLACEMENT IN YOUR BUSINESS

Lighting plays such an important role in all kinds of interiors, helping hotel interiors become welcoming places for guests, creating inviting restaurant spaces where customers are more likely to return or adding to the cosy ambience of pubs.

Consider the needs of your business and whether the current lighting solutions are best for the job. If saving energy is your goal, you’ll want versatile fixtures that optimise energy output and brighten the relevant space sufficiently.

1. OPT FOR ENERGY-SAVING LED BULBS Reviewing your current light bulbs and replacing them if necessary is often the best place to start when looking to cut down on lighting costs.

Many businesses will have already moved away from using halogen or incandescent bulbs in favour of energy-saving LEDs – if you haven't yet, this is a must. LED bulbs are far more efficient than traditional bulbs, offering the same levels of illumination for a fraction of the energy usage.

This can go a long way in reducing running costs. Additionally, LED bulbs are longer-lasting than other bulbs meaning your establishment will also save money in maintenance costs in the long run.

These days LEDs are incredibly diverse, coming in a range of styles and sizes. Edison-style LED light bulbs, for instance, provide the attractive look of classic vintage bulbs with all the benefits of modern energy-sav-

It is a good idea to review your current lighting placement and general setup to remove any inefficiencies here. You may not actually need as many lights as you have, leading to energy waste, especially if they are controlled by the same switch.

ing technology.

2. TURN OFF LIGHTS WHEN NOT IN USE

Consider whether the lighting layout could be reconfigured to remove redundant lights and optimise the lights that remain.

Another simple place to start is encouraging a company culture that prioritises an energy-saving mindset. Remind employees to turn off lights when they’re not in use and generally be more mindful of how many lights need to be on and when.

This will also include making sure you hang any pendants at the right height and place wall lights at a suitable distance apart, using them to shine light where it’s most needed.

It is often worth incorporating lights with motion sensors into a space as this’ll ensure they’re only on when a room is in use.

If you’re not using lights with sensors, stay conscious of empty meeting rooms, stock rooms and even bathrooms – if the space is not in use, do the lights always need to be on?

5. MAKE THE MOST OF NATURAL LIGHT Don’t hide windows away behind obstructive blinds or too much clutter. Maximising possibilities for natural light helps reduce the need to turn lights on during the day and can give interiors a more open, welcoming feeling.

Additionally, increased natural light can help boost people’s mood, mak-

3. USE DIMMER SWITCHES WHERE APPROPRIATE ing it especially important for those working in the hospitality industry Not every space in your business needs to be illuminated to full brightness at all times. In fact, slightly lower light levels can create a more pleasant, intimate atmosphere that’s great for a cafe or restaurant and

which often involves long unsociable hours. Embracing features designed to promote employee well-being has become a big trend that is set to continue.

Councils Call for Government to Recommit to Sugar Levy Drinkers and pub-goers are being mobilised in their thousands to urge the Chancellor to take action in his March Budget to save the UK’s pubs and breweries.

Consumer group CAMRA is calling on Chancellor Jeremy Hunt to draw up a support package to save the UK’s pubs and breweries from having to call last orders for good.

The Campaign for Real Ale fears that the trend of small breweries going out of business and pubs closing could explode if help isn’t announced this Spring.

Businesses are being hit by the rising costs of goods and employing staff, help with energy bills being dramatically reduced from April, and customers continuing to tighten their belts.

• Assurance that the amount of help hospitality businesses receive towards their energy bills will continue at its current level until Spring 2024.

• Introducing a permanent lower business rates multiplier for hospitality businesses in England to recognise their community value – with funding for governments in Scotland, Wales and Northern Ireland to do the same.

Pub-goers are being urged to use CAMRA’s e-lobby tool, which quickly identifies your local MP and provides a template letter urging them to back the campaign to save the nation’s pubs and breweries. The tool is available at: https://camra.e-activist.com/page/121106/action/1 Commenting, CAMRA Chairman Nik Antona said:

Now CAMRA is mobilising pub-goers and beer drinkers in their thousands to call on MPs to back the campaign to save the nation’s locals.

Local pubs and breweries are at the heart of our communities, bringing people together and tackling social isolation – but many are under threat of closing down for good due to the rising costs, spiraling energy bills and punters tightening their belts.

CAMRA IS CALLING ON THE CHANCELLOR TO USE HIS BUDGET TO ANNOUNCE:

“If we want our pubs to survive and thrive in the months and years ahead, then the Government needs to use the upcoming Budget to announce a support package to save our pubs and breweries.

• A 20% cut in duty charged on draught beer and cider to help pubs, social clubs and taprooms across Great Britain to compete with supermarket alcohol when the new system of alcohol taxation is introduced in August 2023.

“Without help, we risk losing our much-loved community pubs for good and face more small and independent breweries shutting up shop – reducing choice for drinkers up and down the country.”

Tackling Cost of Living Crisis Top of Mind for UK Food & Drink Shows Bringing together the very best of the hospitality, manufacturing and grocery, speciality & convenience retail sectors, the UK Food & Drink Shows return to the NEC, Birmingham this April 2023 (24th – 26th), to showcase the very latest products, big thinking, key insights and address key trends through the lens of the developing cost-of-living crisis.

The must-attend event unites Food & Drink Expo, Farm Shop & Deli Show, National Convenience Show and Foodex Manufacturing Solutions (incorporating Ingredients) under one roof, giving food and drink professionals 2023’s most comprehensive snapshot of the latest developments across multiple industries.

The three-day event is well known for its ability to bring together the great and the good from the industry’s diverse sectors with innovative exhibitors, hot-topic seminars and business-changing awards central to the shows’ unparalleled line-up.

The UK has thus far narrowly avoided recession, yet the cost-of-living crisis continues to affect every part of the industry. We’ll hear from the manufacturers, supply chain operators, retailers, food producers, start-ups and key associations as they come together to discuss measures already in place and what comes next.

Andrew Reed, Managing Director – Wine & Exhibitions, William Reed, said: “Across the UK Food & Drink Shows’ three days, we’ll be addressing exactly what impact the heightened cost of living is having on the industry, grilling our expert panels on what can be done to help and highlighting the latest products and solutions the sector has to offer.

“The UK Food & Drink Shows are historically an event in which industry professionals can come together, dissect problems, and share ideas. Our industry’s spirit was laid bare throughout the Coronavirus pandemic, now – as we face yet another challenge – I have no doubt that we will unite once again in April to prove our resilience.”

Food & Drink Expo invites buyers and decision makers across the whole industry to come along and uncover the hottest trends, latest product launches and the industry’s vision for the future.

Free to attend, one trade badge provides access to all four shows. Register free at www.foodanddrinkexpo.co.uk

Plea for Spring Budget Action as 21 Pubs Close Doors to the Public Every Week in Britain Issue 147

CLH Digital

5

In the last 6 months of 2022, 554 pubs closed for business or stood empty without tenants, new statistics from CAMRA reveal CAMRA, the Campaign for Real Ale, is calling on the Prime Minister and Chancellor to put together a support package to save the UK’s pubs after new figures showed that 21 pubs a week are closing for business or losing their licensees.

“With the cost of doing business rocketing, energy costs sky-high and customers tightening their belts it is little wonder that hundreds of pubs across the country are closing for business or are standing empty. We know that the licensed trade can thrive and drive growth in the economy, but only if the Government acts quickly.

Pub closure statistics revealed by the consumer organisation for the period July – December 2022 show that 554 pubs in Great Britain are now classed as ‘long term closures’, meaning they have gone out of business or are standing empty.The shocking statistics have prompted CAMRA to call for the Government to invest in a dedicated support package to save local pubs which are at the heart of communities up and down the country.

“That’s why CAMRA is calling on all pub goers to join our campaign for urgent help to save our pubs which includes giving more help with energy bills from April, making the business rates system fairer for pubs and cutting tax on draught beer and cider by 20% to give our locals a fighting chance to compete with the likes of supermarket alcohol.”

Beer drinkers and pub goers are being asked to contact their MP to ask them to support action to save pubs in the Government’s Spring Budget.

Commenting on pub closure figures for the last half of 2022, CAMRA Chairman Nik Antona said: “These figures should be an urgent wake-up call for the Government. Without a support package in the Spring Budget, we risk losing more pubs which are at the heart of community life and play such a crucial role in bringing people together and tackling loneliness and social isolation.

“If we want our pubs to survive and thrive in the months and years ahead, then the Government needs to use the upcoming Budget to announce a support package to save our pubs and breweries.

“Without help, we risk losing our much-loved community pubs for good and face more small and independent breweries shutting up shop – reducing choice for drinkers up and down the country.”

CAMRA IS CALLING ON THE CHANCELLOR TO USE HIS BUDGET TO ANNOUNCE: • A 20% cut in duty charged on draught beer and cider to help pubs, social clubs and taprooms across Great Britain to compete with supermarket alcohol when the new system of alcohol taxation is introduced in August 2023.

• Assurance that the amount of help hospitality businesses receive towards their energy bills will continue at its current level until Spring 2024.

• Introducing a permanent lower business rates multiplier for hospitality businesses in England to recognise their community value – with funding for governments in Scotland, Wales and Northern Ireland to do the same.

Pub-goers are being urged to use CAMRA’s e-lobby tool, which quickly identifies your local MP and provides a template letter urging them to back the campaign to save the nation’s pubs and breweries. The tool is available at: https://camra.e-activist.com/page/121106/action/1

Soft Drinks Drive Double-Digit Drinks Sales Growth

Britain’s On Premise has recorded a third week of inflation-beating drinks sales growth—thanks in part to strong soft drinks spending during ‘Dry January’.

The latest Drinks Recovery Tracker from CGA by NielsenIQ shows average sales in the week to Saturday (21 January) were 11% above the equivalent period in 2022. It follows 24% growth in the first week of January and 13% growth in the second week. All three figures are above the current rate of inflation of 10.5%.

However, the strong start to 2023 is set against tough trading conditions in January 2022, when many consumers were staying at home because of concerns about the Omicron variant of COVID-19.

The Tracker shows drinks sales were in year-on-year growth on each of the seven days of last week—and in double-digit growth for six of them. Comparisons peaked on Sunday (15 January), when they were 17% up

on the same day in 2022.

The soft drinks category comfortably outpaced the market, with sales 18% ahead of last year. Beer (up 14%), cider (up 15%) and wine (up 15%) all had good weeks too, but spirits (down 3%) had their worst seven days since November.

“With year-on-year growth topping inflation so far in January, it’s clear that consumers are as keen as ever to drink out,” says Jonathan Jones, CGA’s managing director, UK and Ireland. “Good soft drinks sales show Dry January doesn’t have to keep people away from pubs and bars, and it reflects the rising quality and innovation in this category. However, the dip in spirits sales suggests many consumers are watching their spending carefully. It’s also important to remember that comparisons are with a very difficult January 2022, so more year-on-year growth is far from certain in the months ahead.”

How Could SoftPOS Technology Enhance the Hospitality Industry?

6

CLH Digital

Issue 147

By Hervé Thevenin, Global Marketing Manager Vertical Sales at Worldline (https://worldline.com/) The number of merchants deploying Software Point of Sales (SoftPOS) solutions is expected to reach 34.5 million within the next five years. This article will offer a brief introduction to the technology, and a perspective on what impact it will have on the hospitality industry.

WHAT IS SOFTPOS? SoftPOS can be described as a software solution that converts any NFC enabled smartphone or tablet into a certified payment terminal. This means that no extra hardware is required. The technology can either apply to a Commercial Off-The-Shelf (COTS) device or be added to “enterprise devices” – Android OS devices which some companies upgrade specifically for the purpose of their business clients, such as Zebra Technologies, Toshiba, Diebold Nixdorf, amongst many others.

Android is by no means the only mobile operator that has integrated SoftPOS into its offering. Last year, in February 2022, Apple announced the introduction of a solution capable of transforming an IOS device into a payment terminal, a solution available to merchants of all sizes in the US. Similarly, Visa & Mastercard have already built their own certification / authorisation solution, which is available in Europe.

BENEFITS FOR ALL SoftPOS is arguably an example of technological innovation that answers the changing needs and requirements of customers. The hospitality industry is one of many sectors for which SoftPOS technology has many use-cases and benefits – may it be restaurants, QSR or hotels.

One example is payment at table: upon completion of their meal, guests need to request staff for the bill and then wait again until staff are able to present the payment terminal. Not to mention that said POS may be already in use causing further delay. Whereas SoftPOS will provide the restaurant staff with the opportunity to use the same device to collect both orders and payments – the technology is mobile and user friendly.

Moving forward, the softPOS technology can be easily integrated with the restaurant’s core business application - order collection for instance -, and not running as a standalone application, resulting in a simple but all-in-one solution for the waiter

This innovation brings value for both restaurant managers and customers: check out gets faster, improving the waiter’s productivity and the customer ‘s experience… at the same time. The expected rise of this technology is a logical outcome of the massive surge of contactless payments over the past few years – a seamless, easy, reliable, and secure payment method. The Contactless Payment Terminals Market report found that the global contactless payment terminals market was valued at $13 billion in 2020 and is expected to reach $51 billion by 2026. This would nearly quadruple the size Furthermore, a smart device upgraded with a SoftPOS solution will be compliant with all relevant PCI standards required for payment processing – including the 2019 Contactless Payments on COTS (CPoC) Standard, and the 2022 Mobile Payments on COTS (MPoC) Standard.

LOOKING FORWARD Hoteliers, as any other merchants, are constantly looking for new tools to improve their customer journey whilst cutting down on costs. What makes SoftPOS interesting to the hospitality industry is that it will do just that.

The technology remains in its early stages and as such, the ideal business strategy for merchants entails a combination of SoftPOS with traditional payment terminals. At least at this stage, whilst the technology will benefit from further developments over the next few years.

Historic Village Pub Keeps it in the Family as New Manager Takes Over from Her Parents

If pubgoers at The Bull Inn at Linton, Maidstone, think the new face behind the bar looks familiar, they’d be right – new General Manager Natalie Alden took over the pub from her parents, after growing up there.

“Whatever I have done in my life over the last 15 years, I have kept ending up back here. So when my parents decided it was time to move on, and it became a managed house, it made perfect sense to apply to become the General Manager.”

Natalie took on the running of the Shepherd Neame pub – which moved from being a tenanted site to a managed house earlier this month – after watching her parents run it for the past 15 years.

She said of her parents, who are now enjoying well-earned semi-retirement: “My parents have been massively supportive of me doing this. After all, it’s because of them that I got into the industry in the first place!

And she has such a fondness for the establishment, that she had her own wedding reception to husband Charlie there five months ago, with many of the guests being regulars at the pub.

“They have taught me that if you want something in life you have got to work hard for it. My parents are incredibly hardworking people, and are great role models for us to look up to.”

Natalie, 39, said: “I am completely and utterly in love with The Bull Inn. I got married in September here, and all the customers came to the wedding.”

After taking on the management of the site, which offers breathtaking views over the valley from its garden terrace, Natalie has been delighted that the vast majority of its staff have chosen to stay on.

Her parents Kim and Bob were in the hospitality industry for more than 30 years and Natalie, who has two sisters and two brothers, describes running a pub as ‘in her blood’.

She said: “I have lived with the industry since I was seven; I have lived and breathed it. We used to come home from school and Mum was working behind the bar and the head chef would make us our tea.

Some cosmetic changes to the site are planned, but, Natalie emphasises, it will continue to provide the same warm welcome it has done for regulars and new visitors alike that it has done for many years.

“The Bull just needs someone here to love her,” she added. “And I do love her.”

Burgh Island Enhances Culinary Experience With Appointment Of New Executive Head Chef Craig Davies Burgh Island Hotel is delighted to announce the appointment of Craig Davies as its new Executive Head Chef. Davies’ appointment reinforces the iconic Art Deco Hotel’s reputation as one of the UK’s foremost culinary destinations.

The Hotel is situated on a private tidal island off the coast of Devon and is one of the country’s most treasured tourist assets. As the hotel’s Executive Head Chef, Craig will be a vital element of the Hotel’s effort to showcase the best that Devon cuisine has to offer. Craig will be responsible for curating and imple-

menting menus, as well as maintaining strong relationships with local producers who provide the vast majority of Burgh Island produce.

Formerly Head Chef at The Scarlet Hotel in Mawgan Porth, Cornwall, Craig brings to Burgh Island Hotel more than 17 years of experience as a chef in both the Southwest of England and around the UK. Prior to this, he was Head Chef at The George Hotel and then Paschoe House.

Earlier in his career, he served as Sous Chef under some of the most experienced Head Chefs in the UK, including John Williams, Marcus McGuinness, and David Kelman.

During his career, Craig has contributed to the renown of various restaurants through his ability to devise and prepare distinctive menus, recently reaching the final stage of the Chef Award of Excellence. In total, the list of establishments where Craig has worked boasts eight Michelin Stars and more than 40 AA Rosettes.

With responsibility for the dining experiences, which are an essential

part of guests’ experience at Burgh Island Hotel, Craig’s wide-ranging career and expertise will help enhance the Hotel’s reputation as the proud home of some of Devon’s best fine dining.

Giles Fuchs, Owner of Burgh Island Hotel, said: “Everyone at Burgh Island is extremely excited to welcome Craig on board. His appointment as our Executive Head Chef will only further enhance the Hotel’s reputation for showcasing the very best of modern British cuisine. We look forward to welcoming guests to try Craig’s inspiring, imaginative, and delicious dishes in the near future.”

Craig Davies, Executive Head Chef at Burgh Island Hotel, added: “I am delighted to join Burgh Island as its new Executive Head Chef. With the Hotel’s outstanding record as a home of creative cooking, I look forward to further enhancing its reputation and curating dishes that will celebrate the best of the local ingredients that we have here in Devon.”

Hospitality Energy Bills to Almost Double as Support Falls Away Issue 147

CLH Digital

7

additional energy support means venues are facing unsustainable hikes in their energy bills.

Businesses expect an 82% rise in their energy bills when the Government’s support is significantly reduced in April, according to a new hospitality sector survey.

“These survey results reinforce those warnings, demonstrating the extent of this energy devastation on venues with bills set to almost double as a result of support significantly reducing. Arriving on top of the 101% increase compared to this time last year, the hit to the sector could not come at a worse time.

Even before the support ends, businesses expect a 101% increase in energy bills this quarter, compared to the same period last year, according to the joint Q1 Hospitality Members Survey by UKHospitality, the British Beer and Pub Association, the British Institute of Innkeeping and Hospitality Ulster.

“Despite continually raising the alarm over energy suppliers’ unscrupulous behaviour during this crisis, we continue to see these companies relentlessly pursue excess profits at the expense of hard-working businesses and undermining the Government’s significant investment.

The startling figures were raised directly with politicians today as UKHospitality Chief Executive Kate Nicholls gave evidence to a BEIS Strategy Committee session on energy price support.

The survey also bolsters concerns raised by the sector about the behaviour of energy suppliers inflating quotes, without justification, with 56% reporting increased standing charges.

The hike in bills is significantly affecting trading in the sector, with 42% of businesses reducing opening hours per day and 34% reducing the amount of days they open per week.

In a joint statement, the organisations said:

“November demonstrated the role hospitality can play in delivering growth, even during tough times, but we need to see this recognised by Government action; by reigning in energy suppliers and their poor conduct and unlocking hospitality’s potential in the Spring Budget.

“The dramatic increases we are seeing in energy prices shows the desperate need for support and investment in hospitality, if our sector is to survive the current crisis and go on to deliver consistent economic growth, create jobs and reinvest in our local communities.”

“Hospitality businesses and representatives have consistently warned that the exclusion of the sector from

Spending On Travel Set to Rise 4.1% in 2023 Despite Cost of Living Crisis Consumer spending on travel is forecast to rise from £50.77bn to £52.85bn in 2023 despite the cost of living crisis, as consumers prioritise their disposable income for holidays and experiences.

The 2023 Spending and Saving Report: A forecast of the year ahead

by VoucherCodes.co.uk, reveals that this year consumers are estimated to spend an additional £2.08bn on travel, including holidays and weekend breaks. As a result, consumers are expected to spend on average £943 per person on leisure, equivalent to £1,850 per household.

Whilst some of the rise in spend can be attributed to inflation, the report finds that two-thirds of people plan to spend the same or more on travel this year compared to last year (66%).

Unsurprisingly, August is forecast to be the most lucrative month for travel brands with 10.1% of all leisure spend expected to fall during this month, equating to £5.34bn. Over a quarter of leisure spending will take place in the summer months as this is the most popular time for consumers to go on holiday (28.9%).

Whilst consumers will be spending on travel over the coming year, many will be changing how they book their holidays to keep costs down. Over two-fifths plan to choose their destination based on where the best deals can be found (43%), and a further two-fifths plan to book their holidays well in advance to get the lowest prices (42.1%).

Maureen McDonagh, Managing Director and SVP International at

VoucherCodes.co.uk, comments, “With the last few years being tough for everyone, consumers are choosing to spend their money purchasing holidays and having a trip to look forward to despite the cost of living crisis. The travel industry has experienced some tough years since the pandemic, so the boost in sales forecast in 2023 will undoubtedly be welcomed with open arms.

“However, with consumers’ budgets being squeezed, it comes as no surprise that many will be looking for ways to cut the cost of their holidays this year. We expect many consumers will book their holidays much earlier in the year, and that they will take advantage of sales and discounts to make their money go further.”

8 in 10 Night-Time Businesses “On a Knife Edge” Survey Reveals Issue 147

A NTIA a flash poll of its members assessing the current and new energy relief scheme announced by the Government and the projected impacts on businesses leading into the second quarter of the year, has revealed that a staggering 82% of night-time economy businesses are under threat, with the new scheme expected to have no impact on them whatsoever.

UNDER THE CURRENT ENERGY RELIEF SCHEME • 45.2% of Respondents have seen over 200% Rise in Energy Costs • 11.3 % of Respondents seeing over 400% increase in cost • Under the current Energy Relief Scheme 48.4% Barely Breaking even – 32.3% Losing Money. (80.7%)

UNDER THE NEW ENERGY RELIEF SCHEME • 51.6% of Respondents will see over 100% Rise in Energy Costs • 16.1% Seeing over 400% increase in cost • Under the new Energy Relief Scheme 42.9% Barely Breaking even – 39.7% Losing Money. (82.6%) Feedback from the sector on what has had the biggest impact on the sector energy crisis included. 43.3% of respondents saying the greatest impact will come from the Government Energy Relief Scheme, 30% Reconstructing & Management of energy Use/Rates and 23.3% relying on Oil & Gas Market Fluctuation.

It has also been highlighted by many in the sector that while the energy relief scheme alongside oil and gas market fluctuation has brought the energy prices down, there is still a considerable level of financial pressure being placed on the sector through indirect costs from the supply chain, who are faced with a similar trading environment. The challenge is that frontline businesses are unable to increase current price levels for fear of impacting consumers at a time when they have less disposable income.

CLH Digital

9

Michael Kill CEO NTIA Says: “Independent businesses are being ignored, recent figures from CGA Neilson have shown a 13% contraction in independent licensed premises businesses, compared to 3% contraction in the managed sector.”

“While the Government talks about long term strategy and growth, businesses and livelihoods are being lost today. Energy companies have profiteered off the Government’s energy relief scheme, to the detriment of the night time economy and hospitality sectors.”

“With today’s figures showing a significant shift in fortune from April when the new energy relief scheme is implemented, with 7.4% more businesses losing money after April under the new scheme, with a total of 82.6% either losing money or barely breaking even under the new scheme compared to 80.7% under the current relief scheme.”

“The Government must commit to support for the industry in the coming March Budget.”

Sacha Lord NTE Advisor Greater Manchester / Chair NTIA says: “Throughout, the Government seemed only interested in getting feedback from the big Hospitality chains, when actually the independents make up 80% of the sector.”

“Not only have, in many cases, the energy firms cashed in on the support, by failing to pass it on to businesses; but we are now seeing that the support isn’t really touching the sides.”

“We are all seeing daily closures now, across the whole of the UK, with London seeming to feel the impact the most.”

“I cannot understand why this current Government has failed the sector, unlike other Governments across Europe, who recognise the importance of the sector.”

“Recession” Forecast for UK Economy UK economy expected to be only major economy to shrink in 2023 – IMF The UK economy will contract and perform worse than other advanced economies as the cost of living and hight taxation continues to hit businesses and households, the International Monetary Fund (IMF) has said.

The IMF said the UK economy will contract by 0.6% in 2023, rather than grow slightly as previously predicted, adding that while the prospects for every other member of the G7 group of leading developed nations had improved or remained unchanged since October, rising interest rates and higher taxes had made the outlook for the UK gloomier.

Pierre-Olivier Gourinchas, the IMF’s economic counsellor, said 2023 would be “quite challenging” for the UK as it slipped from top to bottom of the G7 league table. “There is a sharp correction,” he added.

The IMF said Britain’s expected GDP fall reflects “tighter fiscal and monetary policies and financial conditions and still-high energy retail prices weighing on household budgets”.

Today’s forcast efforts by chancellor Jeremy Hunt to talk up UK growth prospects in his first major speech in the post, declaring that “declinism about Britain was wrong in the past and it is wrong today”.

Mr Hunt said: “The governor of the Bank of England recently said that any UK recession this year is likely to be shallower than previously predicted, however these figures confirm we are not immune to the pressures hitting nearly all advanced economies.

“Short-term challenges should not obscure our long-term prospects – the UK outperformed many forecasts last year, and if we stick to our plan to halve inflation, the UK is still predicted to grow faster than Germany and Japan over the coming years.”

UKHospitality Chief Executive Kate Nicholls said: “The IMF’s growth’s forecast is a frustrating reflection of the economic challenges that lie ahead for the country.

“Hospitality has proven it can generate rapid economic growth with the right support and investment, which I’d urge the Government to now commit to the sector. We saw this potential realised in November, where the sector was pinpointed as the main reason for unexpected economic growth.

“However, hospitality businesses in the UK find themselves hamstrung by loans they took out during the pandemic, unlike many of our European counterparts that benefitted from grants.

“The indebted nature of the sector needs urgent attention and I’d urge the Chancellor in his Spring Budget to direct banks to allow an extension of the CBILs repayment term by 10 years and instruct HMRC to offer greater flexibility on ‘Time to Pay’ in order to relieve stress on business cashflow.

“Implementing the right measures now can see the sector survive current challenges and also allow it to thrive into the future; delivering much-needed economic growth and job opportunities.”

UKHospitality Launches New Education Landscape Guide As the education system continues to evolve, the new Education Landscape Guide will help businesses understand what path they can take to further improve their recruitment, training and skills development.

UKHospitality set out in its Workforce Strategy the need to make these sorts of initiatives and qualifications more widespread and it’s really encouraging that we now see so many businesses heavily engaged in skills and training.

The guide, created in partnership with the Strategic Development Network, showcases how investing in skills and talent at an education level can help businesses discover new talent, develop their existing team, create new partnerships and increase their work within the community.

“There aren’t many sectors that can rival hospitality’s career offering with the variety of roles available and the buzz it offers, along with the prospect of going from bar to board in a matter of years.”

The accompanying Index goes step-by-step through the different ways to get involved, outlining the level of commitment required and the benefits from participating.

UKHospitality Chief Executive Kate Nicholls said:

The guide includes a few of the countless success stories from people working in the sector about how developing their skills and training has helped them progress.

These include examples from Greene King, HIT Training, Marriott Hotels and Umbrella Training.

UKHospitality Skills Director Sandra Kelly said:

“Investing in developing our own pipeline of talent has never been more important and this guide offers a wealth of information on how to do just that, in a way that works for your business.

“The education landscape is ever-changing and it can be complex to navigate, for both students and employers. That does mean there are hundreds of entry points to get involved, particularly with the introduction of hospitality T-Levels this year.

“Whether it’s taking on an apprentice, offering workplace experiences through a local school or providing expert guidance to teachers, there are now so many ways to engage that benefit recruitment and staffing in the long-term.

“UKHospitality has worked very closely with the Strategic Development Network to produce this guide dedicated for hospitality and we’re excited to go even further in how we can help businesses develop their next generation of talent.”

10

CLH Digital

Issue 147

Average Wages for Hospitality Workers Have Risen 53% in the Past 10 Years – the Highest of Any Industry in the UK · Minimum wage increasing and recent shortages of overseas workers have pushed wages higher · Construction workers see 39% increase in average pay over the last 10 years The fastest-rising wages in the UK over the past decade have been in the hospitality sector*, with average weekly earnings for full-time workers rising 53% from £328 per week in 2012 to £502 per week in 2022**, says Hazlewoods, Chartered

“Recruiting from what is a now a finite pool of workers in a much more competitive market has mean pay levels have had to increase markedly.”

“Higher wages are good news for the staff in the sector but they are putting the industry’s weak margins under even greater pressure.”

Construction workers see second highest wage inflation over the past year The construction industry has experienced a 38.7% rise in average pay over the past ten years, rising from £560 per week in 2012 to £777 in 2022. Weekly earnings have risen 9.6% in the past year, the second highest of any industry sector in the UK. Weekly pay has been inflated by existing worker shortages being exacerbated by a lack of new entrants and apprenticeships into the sector, as well as a reduction in labour coming into the UK from the EU. The demand for experienced labourers with expertise in areas such as bricklaying and plastering is also forcing construction firms to compete with one another, allowing in-demand workers to pick and choose projects offering the highest wages.

Accountants and Business Advisers (see full table below).

Rebecca Copping says: “Construction businesses everywhere are being forced to pay higher and higher staff costs just to get projects over the line.”

Hospitality workers have also experienced the fastest wage inflation in the past year, with average weekly earnings jumping 23% from £409 in 2021to £502 in 2022.

“Intense competition among employers for skilled workers has driven up weekly pay rates across the board.”

The average hospitality worker has experienced four times as much wage inflation as the UK’s average worker, with average wages increasing 4.9% from £696 per week in 2021 to £729 in 2022.

THE 10 INDUSTRIES WITH THE HIGHEST 10-YEAR WAGE INFLATION

Rebecca Copping, Associate Partner at Hazlewoods, says the increase in wages over the past decade is partly due to rises in the National Minimum Wage. This figure has risen by 53% in the last ten years, from £6.19 per hour in 2012 to £9.50 in 2022.

Wage inflation in the hospitality sector in the past year has also been fuelled by labour shortages, with Brexit restrictions reducing the number of workers coming to the UK from the EU. Under the UK’s new immigration system, overseas workers must apply for a Skilled Worker visa. However, relatively few jobs in hospitality meet the skill and salary criteria required.

As a result of these shortages, employers have been forced to increase wages to attract British and Irish nationals to these positions.

Rebecca Copping says: “Hospitality workers have seen minimum wage rises and Brexit combine to drive up their wages sharply over the past ten years.”

Greene King Donates £10,000 to LGBTQ+ Charity Switchboard Greene King has this month donated £10,000 to LGBTQ+ charity Switchboard, raised through the sales of its limited-edition Progress Pale Ale in Greene King pubs.

The pub company and brewer first launched Progress Pale Ale on a limited run in 2021 to celebrate Pride and raise money for Switchboard LGBTQ+, with 20p of every pint and 10p of every bottle sold donated to the charity.

Due to its success, a second run of the ale went on sale last summer and has since resulted in a further £10,000 donation to the charity.

The funds raised will go towards supporting the ever-increasing caller volumes that Switchboard is currently facing from members of the LGBTQ+ community and beyond. Whether it’s a personal challenge or one facing a friend or family member, Switchboard talk to people across the UK wishing to discuss issues ranging from sexuality, gender identity, mental and sexual health, isolation and more.

Switchboard is run mostly by volunteers and provides a confidential and non-judgemental helpline for LGBTQ+ people looking for a sense of community, support or information, 365 days a year.

The development and launch of Progress Pale Ale, which was named after the Progress Pride flag, was driven by The Village Greene – Greene King’s LGBTQ+ employee-led inclusion group, which champions and supports lesbian, gay, bi and trans team members.

Village Greene has helped the national pub company and brewer take positive, practical steps towards everyday inclusion – such as encouraging team members to share pronouns on email signatures, and providing them with a range of easily accessible internal resources to enable them to learn more about gender and sexual identity.

Scott Frankham, Village Greene Lead at Greene King, said: “The work Switchboard does is incredibly important for the LGBTQ+ community, and we’re proud to have raised another £10,000 to support the charity through sales of Progress Pale Ale. “As the heart of local communities, pubs play a vital role in supporting the LGBTQ+ community, and the Village Greene employeeled inclusion group will continue to ensure inclusivity is at the core of all we do, to help promote allyship between team members and support our guests to feel a sense of belonging.”

Steph Fuller, General Manager at Switchboard, the national LGBTQ+ helpline said: “The £10,000 donation from Greene King means that we will be able to meet the ever-rising demand for our services in these difficult times for the LGBTQ+ communities. With Greene King’s generosity we’re able to onboard more volunteers than ever in our recent history.”

“We are delighted that Greene King has continued to support us and raise awareness of the service we provide and look forward to continuing to work together.”

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 eco-friendly 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 biotablet 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 the facing page for further information.

BII Writes to Chancellor Calling for Urgent Support Ahead of Budget Issue 147

The BII has written to the Chancellor, calling for further support for its members ahead of the Spring Statement in March.

CLH Digital

11

and in particular energy costs ,which now represents the biggest single threat to their survival. 50% of respondents to the joint survey have had to renew their energy contracts in the last 6 months of 2022, at a time of when prices were unfairly high in a non-competitive market.

through a reduction in the rates multiplier for our sector, recognising our unique social value in every community. We are also asking for Government to deliver fair and reasonable energy costs for pubs and an ability to re-contract poor and unfair energy deals secured in 2022.

The pressure from soaring inflation and ever rising costs across their businesses over the past year has seen pubs forced to make major changes to their trading, further damaging their vital recovery, with 60% reducing opening times and 1 in 3 reducing opening days to mitigate the significant rise in energy particularly.

“It is vital that our pubs are recognised as the essential businesses that they are, at the heart of their communities, providing not just tangible social value, but also skilled and flexible local employment. We offer employment opportunities that are open to all with the ability to deliver essential business skills, to build skilled jobs and careers, in our sector and beyond. They need and deserve support and investment, and without it we will see widespread business failure on a huge scale.

“These measures, alongside an enhanced draught duty reduction for beer served in pubs with full delivery of the Alcohol Duty Reform including a freeze in beer duty, would ensure our members and the wider hospitality sector can deliver the growth, employment and social value needed in towns and cities across the UK.”

Steve Alton, BII CEO commented: “Our nations pubs have been devastated by the huge inflationary rises across all areas of their businesses

“We are calling on the Chancellor to provide that support with a sector specific reduction in VAT and a long term business rate reform

Read the letter to the Chancellor go to https://tinyurl.com/3vnvwf4b

Results from a recent joint survey of BII, UKH, BBPA and Hospitality Ulster members, revealed the ongoing fragility of pub businesses, with half of BII respondents at risk of failure in the next 12 months, 43% not making a profit and 1 in 3 having no cash reserves.

UKinbound Outlines Key Measures to Grow Inbound Tourism to the UK The trade association has submitted its key asks to Government ahead of the March Budget

Trade association – UKinbound, has submitted its key asks to the Government ahead of the Spring Budget on 15 March.These include: • Reintroducing VAT free shopping for international visitors which would generate £4.4 billion over two years for the UK economy, with a net benefit to the Treasury of £1.3 billion (Source: Oxford Economics) • Reforming business rates and extending support for retail businesses beyond April 2023. The recovery of the UK’s inbound visitor economy is dependent on a fully functioning domestic leisure, retail, and hospitality industry. The current inflation and energy costs pose a threat to all these sectors and the Government must act to safeguard business interests across the country.

• Creating a new Youth Group Travel Scheme for under 18s. This would provide a solution to the damaging impact that has been caused by the removal of EU, EEA and Swiss citizen ID cards in 2021 as a form of travel document allowing entry into the UK. This new scheme has the potential to generate £130 million for the UK exchequer annually (Source: Tourism Alliance).

• Expanding and reforming the Youth Mobility Scheme (for 18 – 30 year olds) which is currently under-utilised as a cultural exchange programme due to the small number of countries with which the UK has a YMS agreement.

Bilateral agreements need to be negotiated with individual EU countries in order to re-establish the ability of young people to work, live and move more easily between the UK and EU. • Introducing a new five-year visitor visa which would ensure our visa and entry systems are globally competitive. An

Can't wait to read the next CLH Digital?

Visit our website

www.catererlicensee.com Or to sign up for our bi-weekly newsletter with all the latest news delivered directly to your email!

• MICROWAVES • EXTRACTION CANOPIES •

RECONDITIONED & SECOND USER CATERING EQUIPMENT EKE EQUIPMENT LIMITED • We have a comprehensive range of Re-conditioned Catering Equipment in stock • We can supply most of the markets leading names in New Equipment at competitive prices • Full Service & Installation facilities by fully qualified engineers • We can also supply modular fridge & freezer rooms

Telephone with enquiries:

Tel: 01273 492488

Email: kingedwards@btconnect.com Mobile: 07860 274243

• TOASTERS • STAINLESS STEEL SINKS & TABLING •

COOKERS • ICE MACHINES • FRYERS • SLICERS

DISHWASHERS • GLASSWASHERS • REFRIGERATION

www.catererlicensee.com/signup

additional £2 billion could be generated in revenue for the government (Source: Tourism Alliance) by reducing the cost of a five-year multiple entry visa to £145 and encouraging international visitors to upgrade from a £95 standard visa, thus stimulating demand for return visits.

• Increasing VisitBritain’s budget so it can increase its efforts to successfully market the UK to key markets around the world • Freezing Air Passenger Duty (APD) for the remainder of the parliamentary term – The UK has a comparatively high rate of APD and freezing it for the remainder of the parliamentary term would provide the UK with a competitive advantage.

Joss Croft OBE, CEO of UKinbound comments: “The Government has set a target for itself to increase the levels of inbound visitors and spend to the UK by the end of this year to the levels seen in 2019. However, in the current climate, this is exceptionally challenging and has been exacerbated by the reintroduction of testing restrictions placed on arrivals from mainland China – a key market for inbound tourism.

“The upcoming Budget presents a fantastic opportunity to implement policies that will not only enable government and the industry to reach these targets but surpass them. The next six months are critical to our industry’s recovery and its ability to bring significant new export revenue into the country, and taxation to the Treasury, which will directly aid the UK’s balance sheet, and crucially support the Government’s Global Britain ambitions.

UK Hospitality Staffing Issues Less Acute Than In Other Countries 12

CLH Digital

Issue 147

The UK is least likely to report hiring as its biggest challenge; the country has high staff retention levels compared to other European countries reveals Lightspeed’s new Global State of Hospitality Report.

increased wages to improve hiring and retention. Indeed, German businesses were the most likely to have reduced their opening hours in response to staffing shortages.

Lightspeed Commerce Inc. has unveiled its Global State of Hospitality Industry Report for 2022 – a representative body of research surveying the opinions of hospitality leaders across the United Kingdom, Australia, Canada, France, Germany, the Netherlands and the United States.

UK hospitality firms’ likelihood to have increased wages is comparable to every nation except the USA and the Netherlands. However, UK businesses were most unlikely – by considerable margin – to have reduced hours in response to staffing shortages.

While the report explores challenges and trends and the importance of technology throughout the global hospitality industry, it has also revealed that, contrary to popular belief, staffing issues in the UK hospitality sector are not as stark as widely reported.

This trend may be short-lived for local restaurants, with over half UK consumers surveyed (53%) claiming that they cannot support businesses within their community due to inflation.

Yet while all economies are suffering to some extent, staffing in the UK is in better shape than many had anticipated.

RETENTION

The picture is much the same in Europe, where the UK is marginally ahead of its EU neighbours, Germany and The Netherlands, with only France reporting higher staff retention figures.

Of the basket of countries analysed by Lightspeed, UK hospitality businesses reported the second highest ability to maintain staffing levels (30%) behind only Germany (31%). The USA had the most issues with maintaining staff levels (18%).

This finding is not to say that UK firms are not reducing their opening hours. A recent report from the UK’s Office for National Statistics (ONS) found that hospitality businesses were more likely than any other industry to say they plan to cut trading by at least two days per week in November 2022 – but as a response to spiralling energy costs, rather than staffing issues. Indeed, 39% of UK hospitality firms are anticipating changes in operating hours next year.

Lightspeed research also revealed that technology has become one of the primary ways in which businesses are combatting staffing issues. In fact, almost half (48%) of hospitality merchants globally are choosing to expand or start their online ordering business to offset their current staff shortages. More generally, 57% of UK restaurateurs agreed that the technology adoption was critical to the survival of their business over the last 2 years.

BIGGEST CHALLENGE Of all the countries analysed, the UK was the country least likely to report ‘hiring staff’ as its biggest challenge. Of much more concern to UK businesses was rising food/ supply costs, which the country is suffering from more than any other in the report.

OPERATIONS The biggest staffing issue for UK hospitality firms was in regards to staffing numbers, with 43% reporting they are operating with fewer staff than needed – exactly average among all countries surveyed. In Germany, 54% of businesses don’t have enough staff, while the figure in the Netherlands is 33%.

How countries have replied to staffing shortages – and the outcome of measures implemented – is noteworthy. German hospitality businesses have the highest staff shortages but were also the least likely to have

With new technology allowing these processes to be digitalised, restaurateurs have adapted accordingly, and 40% of businesses are now using technology to automate more tasks (e.g., smart inventory management, accounting, contactless ordering etc.).

Just 12% of UK firms say business is ‘booming’, while 14% say they were doing better before COVID-19 hit. 32% identified their current position as ‘okay’. The good news is that 38% are growing – and bouncing back.

A combination of factors including Brexit, Covid, and the country’s cost-of-living crisis, have shouldered the blame for staffing issues – from hiring to retention – in the UK hospitality sector.

UK restaurants have considerably less of an issue with staff retention than the USA or Australia. Just 34% of UK businesses report they have ‘struggled to retain staff’, compared with 50% in the US, and 42% in Australia.

difficult to manage, while 62% have changed their menu offering to improve margins, and 45% report using lower-cost ingredients to improve their finances. A majority (69%) have raised their menu prices in 2022.

Staff at UK restaurants may also feel the inflation-linked pinch to their gratuity. A majority of British consumers (51%) say they will not be able to give higher tips this year. This figure is about average but unfavourable compared to US and German consumers (31% and 34%). However, it is a considerably smaller proportion of consumers than the French (63%).

Peter Dougherty, GM of Hospitality at Lightspeed, said: “There can be no doubt that the UK’s world-renowned hospitality sector has suffered due to a number of factors beyond its control.

However, it is in no worse of a position – arguably much better – than other countries.”

“This news offers little in the way of solace to the sector; the data does, after all, show fairly high levels of staffing struggles. But it is interesting nonetheless that even accounting for a factor unique to the country – Brexit – these struggles are comparable to other countries.

“It is clear that while staffing is comparable to other major economies, rising costs in the UK are far more acute, and efficiencies will need to be made. Lightspeed will therefore continue to provide innovative, omnichannel solutions that will help our merchants streamline their operations and provide even greater experiences for their customers” According to Tim Dennis, General Manager at the White Building (Silo and Crate Brewery) staffing the right team that contributes to a team culture is a challenge: “If I'm working in hospitality, I'd rather have people who actually come and train and care about the business rather than paying for temps.

I like to have people who come in and feel they're part of the team and reap the rewards of being part of the team: the camaraderie, the discounts they get, the fun they have here and the colleagues they work with”.

Among UK businesses, 71% say their menu pricing has become more

To learn more, click here. Read the full Lightspeed Global Hospitality Industry Report at https://tinyurl.com/2jff5ces

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

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

Veganuary 2023 Breaks All Records in Campaign’s 10th Year 14

CLH Digital

Issue 147

community about their experience, the survey identified that ten per cent more men chose to take up the Veganuary challenge than women.

Overall, only 28 per cent of consumers stated that they took part.

Over 70% of respondents indicated that they enjoyed meat and dairy too much, with 15% stating cost as a reason. Just over 14% said it was too much effort, while 13% said their family wasn't interested in joining.

More women than men were concerned about cost and effort (17% vs 10%)

VEGANISM TO SAVE CASH OVER HEALTH

Veganuary, the global organisation encouraging people to try vegan in January and beyond, has again broken all previous records and welcomed more participants than ever before with 706,965 people officially signing up from nearly every country in the world. Only Vatican City and North Korea (where the internet is banned) are missing from the official list of participants for 2023 – the 10th year the campaign has taken place.

But even the record-breaking sign-up number is likely to be just the tip of the iceberg as several studies have suggested total participation in Veganuary is significantly larger than the number of people who register through Veganuary’s website. In a YouGov survey conducted in January 2023, 4% of UK respondents reported participating in Veganuary during the month, while a 2022 YouGov poll found that 9% of Brits had ever participated in Veganuary since the campaign began in January 2014.

These figures provide an exciting glimpse into the broader public participation in Veganuary and its influence as a social movement.

Reflecting on the success of the 2023 campaign, Veganuary’s Head of Communications Toni Vernelli says: "The impact our food choices have on the planet is getting harder to ignore, and it’s very inspiring to see so many people around the world starting the new year by taking action.

Attitudes towards veganism are changing, and Veganuary’s just-give-it-ago-for-a-month-and-see-what-you-think approach has undoubtedly played an instrumental role in this shift, offering a non-judgmental way for businesses and individuals alike to explore a transition towards plant-based.”

As Veganuary ended Vypr asked consumers about their views on the challenge. Asking a nationally representative sample of its 65,000-strong

Health wasn't a driving force for those who took part, with 33% stating they were taking part to save money. Instead, it seems the challenge element was a key factor, with 31% stating that they loved a challenge and 23% saying they'd always wanted to give Veganuary a go. However, health reasons were still reasons for consumers to take part. 27% stated it was for health reasons, with 20% citing their participation as part of detox for 2023. Breaking the results by gender, more men, at 35%, were interested in the challenge aspect of Veganuary, compared with 26% of women.

The results show that participating in Veganuary wasn't a walk in the park, with only 15% stating it was easy. However, 34% said it was okay, and 32% said it was challenging.

11% claimed it was very difficult. This could be due to accessing suitable products or changing many of their diets to plant-based ingredients.

60% of respondents sourced their food products for Veganuary from supermarkets, with 25% saying that they used a specialist high street store. Around 23% commented that they used a convenience store, with 21% using online specialists. Good news for markets with just under 20% saying they purchased their Veganuary produce from a market. A data review showed that 24% of women bought vegan foods from convenience stores versus 21% of men—more men purchased from specialist stores (32% vs 15% of women).

Only 11% went without meat/dairy alternatives, suggesting that plantbased options are popular for those transitioning from omnivores to vegans. Of those who did, 28% said they wanted the full vegan experience, whereas 25% said meat and dairy alternatives were too expensive.

The taste was also a factor, with 20% saying they'd previously tried options and didn't enjoy the product's flavour.

Veganuary aims to encourage participants to continue veganism, and 34% of respondents said they would in part. However, the same number (38.82%) stated they wouldn't continue, with just over 32% stating they would.

60% of respondents felt convinced there is enough choice for those who want to eat vegan products. However, some respondents, 40%, said there wasn't, and they struggled to find what they wanted. Only 18% felt that vegan products were good value; however, 32% stated they were too expensive. Half of the respondents said it was balanced, with some products being cheaper than others.

Ben Davies, the founder of Vypr, comments: "There are many reasons for people to take on the Veganuary challenge, especially during this current cost of living crisis. Some will be looking to cut back on their weekly grocery bills, whereas we can also see those who embrace the challenge. This is likely to be easier as more plant-based products are available. However, consumers are clear that taste remains a key priority, and producers must continue product innovation in this category."

SO WHAT PLANT-BASED ALTERNATIVES DID CONSUMERS CHOOSE? Chicken - 47% Cheese - 40% Milk - 40% Bacon - 38% Cream - 23%

DRS Enforcement Delay Required as Unanswered Questions Linger UKHospitality Scotland has asked the Scottish Government to delay any enforcement of Deposit Return Scheme (DRS) regulations until businesses have the required information and time to prepare properly.

In a letter to the Circular Economy Minister Lorna Slater MSP, UKHospitality Scotland highlighted that, despite the best efforts of businesses, they are still unable to adequately prepare for the planned introduction of the DRS scheme on 16 August.

There remain unanswered questions on monitoring returns, accounting, deposit refunds, exemptions, and VAT. A commitment from the Scottish Government that it will not enforce the regulation immediately, recognising that businesses are doing all they can to prepare with limited information, would provide significant reassurance.

UKHospitality Scotland Executive Director Leon Thompson said: “There is deep concern among Scottish hospitality businesses that the sheer lack of clarity on key issues,

like VAT and monitoring, will mean they are simply unable to be ready for the launch of DRS in August.

“These are businesses that are committed to a successful scheme and, in some cases, are international companies with a great deal of experience with DRS in other countries. The fact they still have these concerns, so close to the start date, demonstrates the poor state of preparedness of the scheme.

“Venues are desperate for more information but with that not forthcoming, the Scottish Government and SEPA should extend an olive branch to business and make a public commitment to at least delay enforcement of the regulations at the go live date of 16 August for an extended period, while businesses adapt.

Without it, there are many nervous businesses that fear they could face repercussions through no fault of their own.

“Making such a commitment would show the Scottish Government understands the concerns of business and wants to work with them, not against them.”

Greene King Partners with Sports TV Presenter Jeff Stelling to Support Cask Pubs Greene King has recently hosted its fifth event with sports presenter, Jeff Stelling, as part of a series of evenings to encourage guests to enjoy some of the best things about British pubs, cask beer and quizzes.

evenings have also included a Q&A session, with questions submitted to Jeff on the night and guests have also been offered a free taste of Abbot Ale, celebrating and encouraging guests to enjoy the delicious malty beer.

The brewery has launched several competitions over the last six months for managed, lease & tenanted and free trade customers to win a sports evening with Jeff Stelling, with Abbot Ale beer and merchandise supplied, all free of charge. The last event was at the Green Man, part of Punch Pubs, in St Albans on Tuesday 24 January.

Emma Hibbert, Marketing Controller for Abbot Ale, said: “We have loved working with Jeff to help support our customers with these exciting events for their community and putting on a sports quiz like no other. Abbot Ale is a popular choice across the country, however it’s also great to get guests sampling our premium cask ale and encouraging more people to visit their local pub and enjoy quality cask beer because there really is nothing better.”

As part of a wider partnership with Jeff Stelling and Abbot Ale, the events have been aimed at helping the nation slow down and enjoy the best and most simple things in life, such as a quiz at the local pub or savouring a pint of cask beer.

Greene King has hosted the events in pubs in Nottingham, Sudbury, King’s Lynn, Cardiff and added St Albans to the list last week. The

Jeff Stelling also added: “It has been a pleasure to work with such a great brewery and Abbot Ale really is a fantastic cask beer, that is truly meant for savouring. I’ve had a great time touring some of Britain’s friendliest pubs and getting to provide guests with something a little different on a weekday evening.”

Bank of England Raises Interest Rates by 0.5% in Tenth Consecutive Increase Issue 147

CLH Digital

15

The Bank of England has raised interest rates by a further half percentage to 4%.

larly carefully, especially as these additional costs cannot make their way to the consumer.

The Bank said that the UK is still headed for a recession but stressed that the economic downturn could be shallower and shorter than previously expected.

“Interest rates are impacting deals in the market. There has been a slowdown in transactions as investors evaluate the impact of interest rates on the cost and availability of debt. We are also seeing a debt funding gap as lenders adopt a view of declining real estate values versus pre-pandemic levels.

This was the Bank’s tenth successive interest rate increase it hinted that there is a chance it might be the last for the time being, saying that it would only raise rates further “if there were to be evidence of more persistent pressures” than in its forecasts.

The UK is expected to suffer a recession of five consecutive quarters, starting in the first three months of 2023. A recession is defined as at least two consecutive quarters of falling output.

However, the decline will be much softer than in previous recessions, such as during the 2008 financial crisis.

Taking to social media UKHospitality CEO Kate Nicholls said: “This adds significant pressure to businesses with CBILs and other debt – important Chancellor takes this into account in his forthcoming Budget to give hospitality and other sectors a breathing space and help to address costs of business to avoid further price hikes & inflation” Lionel Benjamin, co-founder at AGO Hotels: “The hike today of interest rates to 4% may be a necessity to kerb inflation, though the impact on the hospitality industry is not good news.

“The hotel sector is grappling with several challenges specifically rising energy prices and third-party suppliers upping their prices in line with inflation.

AGO Hotels have seen overall costs rise to an average of 43% from 36% over the last six months. Today’s announcement means a further tightening of the purse strings with spending needing to be managed particu-

The sector held its own in 2022 with some record growth in rate and occupancy, this performance recovery may stall as we face uncertainty in the market and operational costs continuing to rise. However, the sector remains of significant interest to the long-term investors who understand the cyclical nature of Hospitality.”

Jonathan Moyes, Head of Investment Research, Wealth Club “The Bank has played it safe with interest rates this month, with a 0.5% interest rate rise – in line with expectations.

Whilst we are not surprised by this course of action, we can understand why two committee members were calling for the Bank to pause. Previous rate rises are already having an impact on the real economy, most notably through lower mortgage approvals, and inflation looks to have turned a corner and is expected to fall sharply to just 1% by 2025.

The Bank is grappling with the question of how sticky wage inflation is likely to be over the forecast period.

It highlights private sector regular pay growth has been notably stronger than expected. The labour market remains tight and with national strike action ongoing, it may be some time before the Bank gets the visibility it wants on wage negotiations.

This was a much more optimistic tone from the Bank. Interest rate rises are expected to peak by mid-2023 at 4.5% before easing back, inflation (CPI) is expected to fall to just 1.0% in 2025, and GDP growth has been upgraded significantly from its November forecast.”

New Education Films Explain the Role of Pubwatches and Their Powers

Licensees who want to set up or know more about the issues surrounding Pubwatches can get all the information they need by watching a new range of short information films on NPW FAQ YouTube page.

The films answer some of the frequently asked questions that members of the pub, hospitality trade and general public ask about a Pubwatches and their powers.

THE FIVE SHORT FILMS, WHICH RUN AT AROUND TWO MINUTES EACH, COVER – What is a Pubwatch?

Can Pubwatch schemes ban people?

Can Pubwatch schemes control personal information?

How can Pubwatch members identify a person who has been banned?

How long should we ban people?

The five short films and a longer combined edition can be seen on the NPW FAQ YouTube page.

Steve Baker, chairman of National Pubwatch, OBE said: “I hope that these films will provide people with a quick and simple means of obtaining answers to a range of issues. For example, I have personally been asked to explain banning ‘tariffs’ quite recently on a number of occasions so we have included that subject in the FAQ 5 ‘For how long should we ban people?’

“I would urge anyone interested in understanding some of the basic issues about how Pubwatch schemes

might operate, to spend a few minutes watching the films. And I have no doubt that some of the public misconceptions around Human Rights and Data Protection will become clearer.”

The FAQ series has been produced for NPW by Mini Mammoth films. NPW would like to thank the management of The Gig House, Wokingham for the generous use of their venue.

NPW provides a range of free public service and educational films on its YouTube page https://www.youtube.com/playlist?list=PLfg9_Y 8V4FIBGuewigG6aKVlUYKVWDEUp Its free training film called Supporting Vulnerable People, allows licensees to help take frontline staff through a variety of scenarios on how to ensure the safety of customers. The film can be viewed here.

National Pubwatch also works in partnership with Best Bar None, the Home Office backed accreditation scheme for licensed premises, to support licensees and independent operators to reduce alcohol-related crime and meet their obligations under the Licensing Act. There are 18 updated policies and procedures, which are free to download for operators on both the National Pubwatch and Best Bar None websites. These include a range of topics from safeguarding vulnerable persons, Challenge 21/25, crime and disorder, drugs, searching and overcrowding. The policy documents which are available in pdf and Word versions can be viewed at https://www.nationalpubwatch.org.uk/policy-documents/

Protein Packed Porky Snacks Sales and Profits (We Know… It’s a Mouthful!)

With “Keto Diet” being the second most popular diet searched for in the UK1, protein snacking meets a growing need among today’s consumers. Recent research showed that 29% of pork snackers are looking to reduce their carb intake and 27% want to increase their protein intake2.

for a high protein snack, but Mr Porky Crispy Strips is rapidly gaining a loyal following. With 20.7g of protein and only 0.1g of carbs per 35g pack, Crispy Strips really is the protein-packed porky snack. And proudly sporting a Great Taste award, consumers can be confident that it also delivers on taste!”

But snackers still want great taste! This is why pork snacks are increasingly popular amongst consumers looking for high protein, low carb options. Pork snacks, such as Crispy Strips and Pork Crunch, really deliver on taste with a rich flavour - and a crunchy texture so often lacking in other meat snacks.

They are also the perfect on-the-go high protein snacking choice - Crispy Strips are high in protein, high in fat and have very low carb content, making them a pork-tastic keto friendly snack! Perfect for that mid-afternoon slump, a pre or post gym workout, - or simply great with a drink of an evening!

Available in a range of formats including SRP and clip-strips (which are perfect for hanging near energy or soft drinks), Mr. Porky Crispy Strips provide a great opportunity to drive high profit, VAT-free incremental sales.

Matt Smith, Marketing Director for Tayto Group, the family-owned British company who are the No.1 manufacturer of pork snacks with a 74% share3 explains, “Meat snacks have long been a go-to solution for consumers looking

1. Our Sporting Life | April 21

To support the growth of Mr. Porky Crispy Strips, Tayto are investing in a major 4-week digital campaign launching in February - reaching millions of sports-and-fitness enthusiasts.

Don’t miss out protein packed porky profits… pick them up today!

2. Norstat | June 22 3. IRI Market Advantage | IRI All Outlets GB | Pork Snacks | Value to 12 w/e 25-Jun-22

How Dry Was the UK During Dry January?

Issue 147

Dry January 2023 was a little less dry compared to previous years according to a survey by product intelligence platform Vypr.

Overall, 53% of consumers said Dry January had saved them money, while 33% said it had little or no impact. But, surprisingly, 14% said it was more expensive, which may indicate premiums on non or low-alcohol products.

When asked why they weren't participating in Dry January, 57% of consumers responded that they enjoyed having a drink, with 22% stating that they didn't drink and 7% saying it was too much effort or they didn't have the support of family and friends.

Most participants (38%) said they found Dry January easy, with just under 30% saying it was okay. Less than 7% broke the challenge, with 19% commenting it was sometimes challenging. So what have consumers swapped their usual tipple to?

17

but 26% stated it was in supermarkets rather than bars or licensed premises. 6% said bars and restaurants had enough of a range of products. 41% stated alcohol-free products were fairly priced, with 31% adding them depending on options. Just under a third (29%) felt alcoholfree products were expensive.

A nationally representative survey of its 65,000-strong community revealed that Dry January had a low engagement this year, less than 35% participated in a month-long abstinence, with just under 10% more men than women taking on the challenge.

Those taking part in Dry January had different reasons for joining the challenge. 42% said it was for health benefits, and 33% said it saved money. The post-Christmas and New Year detox accounted for 30% of consumers, and 20% said it was part of wider lifestyle changes.

CLH Digital

STAYING DRY • • • • • •

34% swapped to alcohol-free beer 25% chose zero-alcohol Gin 22% picked non-alcoholic lager 20% went for booze-free sparkling wines Other choices included Whisky (16%) and Rum (15%) 22% said they hadn't tried any alcohol substitutes 50% of respondents said plenty of alcohol-free options were available,

Just under 50% of consumers surveyed said they were likely to continue not drinking after Dry January ends, with 31% saying they might.

However, just over a fifth (22%) said they would drink.

Ben Davies, the founder of Vypr, comments: "With a wider range of non-alcoholic products, consumers can reduce their drinking. What is apparent is that the offering needs to be wider across hospitality.

Consumers are interested in alternatives and will experiment. Our data show an appetite for alcohol-free products and an increase in those stopping drinking for long periods."

Scotland’s Pubs and Bars face ‘a Tidal Wave of Economic Challenges’ as Sector Calls for Urgent Support The (SLTA) Scottish Licensed Trade Association has released a snapshot survey of the challenges facing Scotland’s pubs and bars.

The post-Christmas/New Year survey, which covers the full spectrum of hospitality business including restaurants, bars and hotels, contains key insights into the significant impacts of a tide of unprecedented challenges with huge increases in the cost of energy, rates and post-Brexit challenges in recruitment.

Colin Wilkinson, SLTA managing director, said: “Our snapshot survey covers all types of licensed premises and is an indicator of the key issues facing the wide range of small to large businesses which trade within the wider hospitality sector.

“Our survey is based upon quantitative research from outlets cover-

ing the length and breadth of the country and is supported by major food and drink chains and independent pubs, bars and hotels in Scotland’s hospitality sector.

“As we enter the second month of 2023, three out of five outlets are operating restricted hours with rising costs, staff shortages and enormous increases in energy prices – 45% of our respondents reported energy increases of over 250%.

“Our members are also concerned about the impact of Scotland’s deposit return scheme (DRS) and the proposed restrictions on alcohol advertising sponsorship which will impact on many everyday aspects of pub life – from sponsoring the dominos team to serving local beers in branded glasses.”

Mr Wilkinson warned: “We previously warned that it wouldn’t be economically viable for many outlets to remain open and we are now seeing this come to fruition with a knock-on impact on tourism and Scotland’s wider food and drink sector, including the supply chain.

“Christmas/New Year 2022 was the first time since 2019 that our pubs and bars were fully open without Covid restrictions, but the feedback in our survey shows that half of outlets were still in decline versus

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 last ‘normal’ festive season trading period.

“Adding in increases in rates, operating costs, staff shortages and uncertainty on energy, we urgently call on local and national governments to help our sector, and the associated jobs in the wholesaling, brewing/distilling and food-producing sectors.”

EXECUTIVE SUMMARY OF KEY CHALLENGES • 50% outlets were down Christmas/New Year 2022 versus the last ‘normal’ festive season.

• Costs are rising massively: 45% are facing energy rises of over 250% and 40% of outlets are facing added costs via rateable value increases.

• 60% of outlets are closing early or for full days and won’t be operating to their full opening hours in Q1.

• 40% of outlets had to restrict opening as they still face post Brexit staffing issues.

• Outlets face further legislative challenges on Scotland’s deposit return scheme (DRS) and proposed changes to alcohol advertising and promotion.

• Government support is urgently needed, with 76% of outlets requesting Government support to survive in 2023 – this is a slight decrease from 86% in September.

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

Practical Ways to Cope with Food Inflation 16

CLH Digital

Issue 147

With the rate of inflation peaking and food prices likely to stay high in the immediate future, Oliver Hall, managing director at food procurement experts, allmanhall (https://allmanhall.co.uk) gives advice on recommended actions that will help maximise food and catering budgets, and lessen the impact of food inflation.

A good starting point is an accurate costing model. This provides a comprehensive understanding of all the contributing costs across the catering operation. Full visibility of the fixed and especially variable (controllable) costs is essential. Keeping track of this data, and nimbly controlling variable costs whilst also battling increasing food prices can protect the foodservice operation from excessive spending on ingredients, labour, and energy costs.

More specific areas of the catering operation to consider are;

PROCUREMENT STRATEGIES: 1. Supply chain management How the supply chain is managed can help ease food inflation costs.

Re-appraise your approach, from tendering, to operating dual supply in some cases, and consolidating your suppliers in others.

The services of a specialist procurement partner such as allmanhall has never been so important. A procurement expert will provide an ability to negotiate down proposed supplier price increases on your behalf.

They’ll also offer advice from product alternatives to range management…

2. Range management This involves undertaking a review of product lists to achieve focused, well-negotiated buying lists, comprised of the products needed to operate effectively and reduce your ‘tail’ (the lesser needed / non-essential

items).

3. Cost to serve This is the cost for a supplier to make a delivery. You can reduce it by limiting the number of deliveries each week; increasing the value of each delivery; reducing the need for your supplier to split cases and reducing their cost to serve you, thereby reducing prices. You may also benefit from drop discounts by consolidating deliveries. Again, a procurement expert will be able to advise.

Operational savings and efficiencies: Now may be a perfect opportunity to revisit some of the practices and processes in your catering team, with a real focus on the financial outcomes. There could be some very tangible benefits to be gained by making some small adjustments, from upskilling to waste, and from equipment investment to menu planning.

1. SKILLS You may decide to review and improve your team’s skills. A chef who is engaged, skilled and motivated will be willing and able to cook food, which can be more cost effective than using pre-packaged products. We are very mindful of the challenges currently associated with labour and recruitment, but this makes it even more important to develop and retain the team you do have.

2. FOOD WASTE Reducing waste through supply chain activity and catering operations will result in food cost savings and have a positive impact when it comes to sustainability, and the health of the planet. Some strategies that can be implemented include; · Avoid overbuying stock – make sure you only purchase what you need, especially when it comes to perishable products. · Store food correctly – ensure food is being stored at the correct temperature, and that fridges and freezers are operating at the correct temperatures, rotating stock appropriately, especially perishable items. · Label food correctly – if food is decanted into different containers for storage then make sure they are clearly labelled with allergens, date information and a product description. Keeping stock organised makes it much easi-

er to keep track on what you have and what needs using! · Keep a stock inventory - keeping a detailed list of the foods in all storage areas including their use by or best before dates. · Ensure deliveries match orders – make sure you only accept exactly what you ordered, and that the product is well within its use by date, and of good quality. · Portion Control – make sure you portion specification matches the requirement of your diner. It is estimated that over a quarter of diners in a foodservice setting leave food on their plate at the end of their meal. What a waste of both food and money! · Don’t overextend your menu – keep it simple! The bigger and more extensive the menu the more stock needed with a heightened risk of unnecessary waste.

3. EQUIPMENT It seems counter intuitive but now could be the time to consider your long-term capital investment strategy with regards to equipment. Using modern equipment can really drive cost efficiencies and mean that the initial investment quickly reaps returns and pays for itself.

4. RECIPE AND MENU ENGINEERING Understanding changes in product pricing helps to influence your recipes and menus. Having the flexibility to review and adapt menus quickly, utilising a range of alternative ingredients will help alleviate rising prices. For example, substituting certain meats with less expensive cuts or even switching to plant-based recipes, will have the benefit of lower costs. A review of every ingredient in a recipe, to establish the total cost and yield of each dish, will allow strategic purchasing with the resulting financial benefits.

Increasing in-house preparation and batch cooking will help, but a cost benefit analysis is still recommended, as it is important to factor in additional costs of doing this, such as energy and labour.

Finally, communicating and sharing the challenges associated with rising food costs with your team and, importantly, your diners, is really important. This will help to provide further understanding and will support any menu changes or required tariff increases you are compelled to introduce.

The Burnt Chef Project and Performance Learning Group Join Forces To Support Hospitality Managers With Mental Health Training The Burnt Chef Project has announced a joint project with Performance Learning Group to create a brand-new level four apprenticeship in Hospitality and Workplace Mental Health Management. The apprenticeships, a Level 4 Management and Level 3 Mental Health programmes have also been approved and endorsed by the Chartered Management Institute (CMI) – demonstrating a high level of quality and credibility.

The apprenticeship, which is aimed at managers and senior leaders within the hospitality sector, has been specifically designed to offer support and guidance when it comes to taking care of the mental health of a team.

Developed in conjunction with Performance Learning Group, a company that has been delivering quality work-based learning since 2015, the apprenticeship aims to create strong hospitality leaders who are trained in mental health.

From an overview of mental health awareness to more detailed business and change management, the course covers modules including Effective Appraisals, People Management, Coaching and Feedback and even gives advice on Driving Cultural Change.

Each module is tailored specifically to the needs of those in the hospitality sector and provides access to mentors, who are also experienced in our industry.

As one of the UK’s leading providers of specialist hospitality training, Performance Learning Group has been working in conjunction with The Burnt Chef Project for several years. The two organisations have been aligning their efforts, with The Burnt Chef Project, a not-for-profit social enterprise tackling the stigma around mental health, offering support to all students affiliated with Performance Learning Group.

As a long-term supporter and a Burnt Chef Project ambassador, Andrea Dodd, Managing Director of Performance Learning Group comments: “We are very proud to finally launch this new Level 4 Hospitality & Mental Health Workplace Management apprenticeship, which has been approved by the CMI. We have worked closely with Kris and The Burnt Chef Project Team to ensure that we cover all aspects of supporting managers and giving them the knowledge and tools to run an effective business whilst taking care of their staff’s mental health. The course has been designed to support a senior role in the workplace and give learners knowledge in understanding mental health, how mental health may affect employees and how managers can support employees".

On the launch of the dedicated level four apprenticeship in conjunction with Performance Learning Group, Kris Hall, Founder of The Burnt Chef Project adds: “We’re proud to be working with one of the country’s leading providers of speciality hospitality training. The new level four apprenticeship is designed for managers and senior leaders, giving them the understanding, knowledge and tools required to support the ongoing mental wellbeing of those in their team. The 18-24 month course, which can be funded by the Pay Apprenticeship Levy, focuses on creating strong leaders who can effectively manage mental health in the workplace.”

To find out more about the apprenticeship or Performance Learning Group, please visit www.plgrp.co.uk. To understand more about The Burnt Chef Project, or to access support, tools and advice around mental health, please visit www.theburntchefproject.com.

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

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

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

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

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

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

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

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

OiLChef, trusted by industry experts, used by the industry and available for you now in the UK. Contact them today via their website: www.OiLChef.com

SPECIAL

£150 DISCOUNT for readers of CLH News that order units in 2022

Food Safety Scheme Helps Build Customer Trust and Loyalty

18

CLH Digital

Issue 147

Coeliac UK is celebrating 10 years of its Gluten Free Accreditation Scheme, with the mission to guarantee that gluten free food being served in catering establishments in the UK is safe and abides by Regulation (EU) No 828/2014.

mines where they eat out to ensure the food establishment will meet their dietary requirements. In addition, 97% said that when they’ve found a gluten free venue they trust, it becomes a preferred place to visit.

Prior to the launch no such scheme existed, but now there are around 3,000 accredited establishments in the UK, including restaurants, hospitals, schools and takeaways.

With some existing accredited partners reporting a 10-12% increase in business levels and a meal out costing on average of £10-£22 per person, there is great potential for increased revenue for food and catering businesses across the UK.

Coeliac disease is a serious autoimmune condition where the body’s immune system reacts to gluten found in food and attacks the gut. It affects one in 100 people and currently the only treatment is to follow a strict gluten free diet for life. Safe food preparation is vital for those with coeliac disease as even very small amounts of gluten can be damaging.

The Gluten Free Accreditation Scheme reassures safe delivery of gluten free food for the whole gluten free community, helping establishments to meet the increasing customer demand for medically required dietary needs. The Gluten Free Accreditation symbol automatically tells customers that an establishment is safe – building trust, loyalty and driving new visitors.

According to a recent Coeliac UK poll, 96% said their gluten free needs, or a member of their party’s, deter-

Another benefit of the accreditation scheme is access to Coeliac UK’s online training courses for staff, which covers clarity on the law for allergens and gluten free food preparation, serving customers and menu labelling. This training equips food establishments to deliver a safe dining experience, while instilling confidence and trust in their customers.

Hilary Croft, CEO of Coeliac UK, said: “We are incredibly proud of the scheme and its growth over the last 10 years. By joining the Coeliac UK Gluten Free Accreditation Scheme, catering establishments are able to give customers certainty of the gluten status of a dish beyond the use of the wording ‘gluten free’ on menus. By law, food labelled as gluten free must contain no more than 20 parts per million of gluten – accredited partners commit to going over and above this and meet an exacting standard, and this assurance plays an important role in venue choice.”

SIBA Business Awards 2023 Entry Deadline Extended to 12th February The entry deadline for the SIBA Business Awards 2023 has been extended to the 12th February to ensure even more businesses from across the beer, brewing, retail and hospitality industry are able to enter.

Launched for entries late last year, the 2023 awards will for the first time include a new “Empowering People” Award, which seeks to highlight the best breweries in the UK to work for by empowering and supporting their teams and championing inclusivity and diversity.

The new award will put a spotlight on independent craft breweries who go above and beyond for the members of their team; empowering people to achieve more in their professional career, introducing initiatives and incentives which create a positive working environment, making efforts to promote diversity and inclusivity, or providing benefits or support mechanisms which encourage a happier healthier life for employees.

“The brewing sector is an incredibly hands-on and collaborative industry and the wellbeing of employees is at the forefront of all successful brewing businesses. This new award seeks to highlight the breweries in

the UK who are not only supporting their staff but helping them to have a happier, more successful working life.” Neil Walker, SIBA Business Awards Chair of Judges.

The SIBA Business Awards seek to congratulate excellence in the brewing industry across a variety of categories, from pump clip, can and bottle design, to efforts taken by brewers to make their business more sustainable, innovative or successful, as well as naming the UK’s best pubs, bars and retailers of craft beer from independent breweries.

The new categories introduced last year for the “UK’s Best Independent Craft Beer Retailer – Online”, “UK’s Best Independent Craft Brewery Webshop” and “Community Engagement” will also return for the 2023 Awards following huge interest from the industry.

“The SIBA Business Awards have evolved in response to changing consumer habits over recent years, as more people look to purchase beer online or discover their local brewery taproom. Independent craft breweries are embedded in their local communities and these awards highlight the businesses doing it better than anyone else in the UK.” Neil added on behalf of SIBA. The SIBA Business Awards 2023 are judged by a panel of industry experts and presented by award-winning beer writer and author Pete Brown at the UK’s biggest beer and brewing event – BeerX UK in Liverpool, March 2023. For more information about the awards visit www.siba.co.uk/businessawards

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

CLH Digital

Issue 147

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

SFA Group Reconfirms its Support for Access to Clean Water for All with Planet Water Foundation To commemorate World Water Day on 22 March, SFA, Saniflo UK’s parent company, is supporting the supply of clean drinking water to 250 school children in Vietnam, working in partnership with Planet Water Foundation. The SFA Group’s donation covers the deployment of an AquaFill water filtration system, a hygiene education programme to be delivered by Planet Water Foundation and 500 ml reusable water bottles whose packaging recalls the key educational messages of the hygiene education programme through drawings of the ten critical steps of hand washing.

The project at the Hanoi primary school will start in May with the installation of the AquaFill system and will take 120 days to complete. For more than a decade, the SFA Group has supported World Water Day, World Plumbing Day and World Toilet Day with numerous humanitarian projects to promote access to clean drinking water for all, partnering with Planet Water Foundation since 2021.

Unfortunately, many schools in urban and peri-urban centres in Southeast Asia have a municipal water supply that is unsafe to drink, forcing schoolchildren to drink unsafe water or spend considerable sums on bottled water. The hygiene education programme will also benefit the parents and relatives of the 250 children, who will be encouraged to share their new knowledge on healthy hygiene.

Saniflo UK Managing Director, Tim Pestell, says: “We’re delighted to contribute once again to a very worthwhile project. We don’t know how fortunate we are in the UK to have constant access to plentiful, clean drinking water. We hope the school children of Hanoi and their extended families will benefit greatly from the project and thrive with the new AquaFill filtration system and hygiene education programme.”

Buzzworks Launches Workforce Wellbeing Platform One of Scotland’s largest hospitality groups, Buzzworks Holdings, has launched a new digital wellbeing platform offering its staff tools to help with their mental, physical and financial wellness.

The has launched its very own Buzzworks Wellbeing Hub, which offers employees online access to fully-tailored services such as exercise videos, nutritional recipes, money guides, and a collection of mindfulness and meditation audios.

This comes in addition to the company’s unique Employee Promise, which already offers the team discounted gym memberships, flexible working, wellbeing days and access to an Employee Assistance Programme.

Nicola Watt, Head of People at Buzzworks Holdings, said: “The success of our business is built on the hard work and dedication of our team, and we recognise the importance of ensuring our people are well looked after.

“We are therefore, delighted to announce the launch of our very own Buzzworks Wellbeing Hub, which is designed to support our employees wherever they are in their wellbeing journey."

The new hub provides a combination of resources across four different categories – Move, Munch, Money and Mind.

Whilst Move helps team members to reach their fitness goals, Munch provides nutritional information across hundreds of recipes. Money - a particularly helpful toolkit during the cost-of-living crisis - allows staff to access expert guides to improve their financial wellbeing and finally, Mind collates tools to reduce stress, increase productivity and improve sleep.

Recently named in The Best Companies to Work For list in the UK, Buzzworks has not only become known for their industry-leading health and wellbeing benefits, but also its competitive rates of pay, ongoing training and development, career progression and flexible working.

Alongside the recently opened Thirty Knots, the award-winning company offers an aspirational dining and entertainment experience through its other stylish brands – Scotts, House, Lido, Vic’s & The Vine, The Duke, The Bridge Inn, The Fox, and Herringbone.

Due to ongoing expansion, Buzzworks is currently recruiting for all levels of kitchen, front of house and management across all venues.

Anyone looking to apply or find out more about current vacancies at a Buzzworks venue across Scotland, should visit www.buzzworksholdings.com/careers or search for ‘Buzzworks People’ on Facebook and Instagram.

Hospitality Rising Hits 55,000 Job Applications Issue 147

Just twelve weeks after the launch of its ‘Rise Fast, Work Young’ campaign, Hospitality Rising has generated 55k applications to fill record hospitality industry vacancies

The world’s biggest hospitality recruitment initiative, Hospitality Rising, is celebrating 55,000 job applications, at the same time as reaching almost 10m impressions on TikTok. Hospitality Rising’s inaugural campaign, ‘Rise Fast, Work Young’, was launched last October. Since then, the initiative has seen over 4,000 applications each week for the 37,000 roles that have been posted to the jobs page to date.

CLH Digital

23

Since its inception just over a year ago, the initiative has gained the backing of more than 300 businesses as well as celebrity chefs and hospitality leaders.

would urge any operators or suppliers not already involved, to grab the opportunity to come together to help tackle the workforce crisis that is threatening our brilliant industry.”

Mark McCulloch, founder of Hospitality Rising and campaign director, said: “We are blown away by the reach and success of this initial campaign push. Some 55,000 job applications and counting is an incredible achievement and the TikTok results show we are hitting the mark with our target audience.

Hospitality Rising is backed by some of the biggest names in the UK, including Whitbread, Pret, Welcome Break, Hilton, Soho House, Prezzo, Revolution Bars Group, Parkdean Resorts, Claridge’s, J W Lees and The Pig. On the supplier-side, Coca-Cola Europacific Partners, hospitality tech supplier Zonal, and guest WI-FI based marketing solution, Wireless Social, are platinum sponsors.

“We’re launching a second wave of advertising and social media now and fully expect to see another surge in traffic as a result. We clearly couldn’t have achieved any of this without the support of our partners and we need to ensure we maintain momentum and build on these great results.

“To achieve that we need more even more businesses to join us and

Celebrity chefs including Tom Kerridge, Angela Hartnett and Raymond Blanc OBE, have also generously leant their time and support to the initiative.

Businesses looking to join the movement should register their interest by emailing hello@hospitalityrising.org

Siemens Appoints New RSM

Siemens has expanded its sales team serving the UK and Ireland fire safety markets with the announcement of the appointment of Marios Malone.

Malone joins Siemens from global power management company Eaton where he worked as a Regional Sales Manager in the Fire Division. At Siemens he will be a Regional Sales Manager for the South, focusing on the company’s Cerberus PRO open protocol fire protection system and its ASD (Aspirating Smoke Detection) range which uses red/blue optical technology to detect fire at the earliest incipient stage.

He brings more than 20 years of experience in the fire safety industry and is looking forward to the challenges his new role will bring. “Siemens has an excellent reputation in the fire safety arena, particularly in terms of its ongoing contribution to the digitalisation

of systems. It is an interesting and exciting time to be involved as we move towards increasingly intelligent systems which are now realising the potential afforded by cloudbased solutions.”

Rob Yates, Siemens Head of Building Products Fire Safety in the UK and Ireland, comments – “We are delighted to welcome Marios to the team. His appointment reflects the increased interest in and adoption of Siemens solutions in the UK and Ireland, particularly Cerberus PRO following the innovations brought about through the introduction of the IP8 version. I am sure Marios will make an important contribution in working with our network of partners to ensure we are offering effective protection for people and buildings based around a product portfolio focused on improving monitoring, maintenance and planning.’

Can't wait to read the next CLH Digital?

Visit our website

www.catererlicensee.com

Or to sign up for our bi-weekly newsletter with all the latest news delivered directly to your email! catererlicensee.com/ signup

@CLHNews

www.facebook.com/catererlicensee

24

CLH Digital

Issue 147

Spirits and Cocktails

Cocktails - “Defying Cost of Living” have seen cocktails listing branded spirits on menus when visiting bars and/or restaurants in the past 3 months, and 44% have subsequently ordered these cocktails.

The number of cocktail drinkers is on the rise! Research late last year revealed that on trade cocktails had increased by 11 percentage points.

Despite the current economic climate, the sector has seen, post-lockdown, a return to market has seen a growth in demand for premium serves amongst treat-seeking consumers. But, the price of cocktails is rising, against a broader market backdrop of growing inflation and a costof-living crisis.

Among consumers who have ordered cocktails including branded spirits in the past 3 months, 2 in 5 have done so every time/almost every time they have visited the On Premise – highlighting the influence this brand exposure has when positioned as a key ingredient in a preferred cocktail type.

As a result, consumers are increasingly focusing on price and value. And their price-consciousness highlights a renewed onus on pricing and promotional mechanics for the category.

CGA by NielsenIQ’s survey of 1,000 nationally representative GB On Trade cocktail drinkers in 2022 revealed that 19% of GB consumers drink cocktails out of home. Out of 9 million cocktail drinkers, 67% are very likely or quite likely to pay more for a higher quality cocktail, (+7pp vs Q1 2021).

Many consumers are undecided on the cocktail they will choose before visiting. But, the most important factors when choosing a cocktail are – 1.flavour(s) 2.ingredients 3.is already tried and tested 4.on promotion 5.price compared to other cocktails The cost challenges currently facing bars, pubs and nightclubs mean that costs are being squeezed, and some price rises will have to be passed on. These cost expectations have grown across the On Premise, with consumers expecting sharp increases to prices on each drink in restaurants (+£1.18) and nightclubs (+£1.51) vs Q1 2021. This includes significant increases in expected price points for cocktail serves, with inflated prices especially in the nightclub sector.

“VALUE FOR EXPERIENCE” Despite cost of living increases, consumers are still planning to prioritise food and drink spend, but they are increasingly “value led”. For a significant proportion of consumers, this means “value for experience”, for example – is the price worth paying for? Value is considered to be more important than price, however value doesn’t necessarily mean cheaper,

but can be considered synonymous with quality. To this end, high-quality, premium cocktails that are part of a memorable experience will keep visitors coming back.

Price is also important to consumers, even if it’s not the most important factor in choosing a cocktail – with 56% of consumers purchasing this drink type on promotion every time or almost every time they go out for cocktails (+8pp vs Q1 2021). In addition, non-cocktail drinkers are 32% more likely to be tempted by an offer to change to the category.

Phillip Montgomery, director of client services – UK & Ireland, said: “Many consumers are alleviating the rising cost of cocktails by focusing more on the availability of deals and promotions, as they assess the value outlets are offering. So, offering cocktails at great value is important for operators and suppliers hoping to appeal to a much broader consumer base, rather than just competing for consumers who actively seek high quality cocktails.”

BRANDED SPIRITS The latest CGA Consumer Impact report shows that in the past month 2 in 5 consumers have visited the On Premise 3 or more times and 56% of consumers’ last trip to the On Premise was within the past week. Visitation levels remain positively steady compared to the previous month, however 38% of consumers have been out for a drink-led visit, up +2pp compared to July; likely driven by consumers wanting to make the most of patio season and the warmer weather.

Significantly, the report reveals that almost 3 in 5 cocktail drinkers

There is still significant room for growth in this area for brands to entice consumers to try a branded spirit in a cocktail, by optimising this crucial part of the consumers’ path to purchase – 52% of consumers order cocktails with branded sprits only occasionally when visiting bars and/or restaurants.

Typically, when ordering spirits, 43% of spirits drinkers order by specific brand, while just over a third (33%) order the category generally, and 24% do so depending on the situation. This presents suppliers with the opportunity to engage loyal brand consumers, and to drive consumers to trial brands when presented in a range of cocktail serves.

Matthew Crompton, regional director – North America, said “Casual dining chains continue to be the most visited venue type in the On Premise, with over half of consumers visiting the channel in the past 3 months. Working effectively with target outlets to get branding and branded descriptions on menus can help boost visibility further to influence cocktail choice. It’s important for suppliers to consider the effectiveness of branded and non-branded options when building On Premise strategies with operators and independents.”

STEADY LEVEL OF CONSUMER VISITS On Premise satisfaction remains high across the board, particularly around quality of service. The research also suggests operators and suppliers can expect steady levels of consumer visits to bars and restaurants in the upcoming month, and new opportunities to entice target consumers to repeat purchase and trial brands.

“Being able to truly understand the nuances of consumer preferences, need states and motivations to influence effective decision-making is key to success. On Premise occasions are important to consumers, and suppliers and operators need to be able to cater to the needs and expectations during visits,” said Matt Crompton.

Introducing Bareksten – A Premium Range Of AwardWinning Spirits From The Dark Norwegian Forests Join the Spirit of Norway

Bareksten has bottled the essence of Norway, in both taste and character – dark, wild, breath-taking and dramatic. Developed with the finest ingredients and exceptional flavours, the hero product in this range of spirits; Bareksten Botanical Gin (46% ABV) is a smooth potato based botanical gin, a superpremium, versatile spirit, making it a distinctive addition to any bar’s gin line-up. Featuring 26 botanicals, 19 of which are found locally, the exquisite black bottle hints at the deep, dark forests where the majority of the botanicals are sourced.

Norway is renowned for the best quality berries in the world; juniper, blueberries and lingonberries are selected for their depth of taste and aroma. Whilst herbs sourced from amongst the pine trees add dense dark undertones of the forest floor. Produced at the Oss Craft Distillery in Bergen, Bareksten Botanical Gin tastes exactly as you would expect it to - of the Norwegian forest. The nose is vibrant and inviting with clear notes of fresh pine intertwined with enticing spiced undertones. For a perfect serve, a classic Bareksten Botanical Gin & Tonic is best served with cherry tomatoes to fully appreciate the botanical flavours.

The Bareksten Spirits collection also includes Navy Strength Gin, Old Tom Gin, Double Gin, Illsint Absint and the Scandinavian favourite, Botanical Aquavit. Bareksten Botanical Gin was awarded Gold in the Gin category at The London Spirits Competition in 2022.

For trade enquiries, please contact sinead@osscraft.no or visit www.barekstenspirits.com

Stig & Tonic Ingredients: • • • •

35ml Bareksten Botanical Gin Premium Tonic Water 2 Cherry tomatoes halved Coriander leaves

For trade enquiries, please contact sinead@osscraft.no Master of Malt | LWC | Hammonds | Amazon | Enotria | Speciality Drinks

Barekstenspirits.com | @barekstenspirits

Method: • Pour Bareksten Botanical Gin in a glass full of ice cubes.

• Top up with premium tonic water and garnish with halved cherry tomatoes and coriander leaves.

Spirits and Cocktails

Goldstone Rum There’s a new family run distillery on the scene in Sussex and it’s offering something a bit different to Britain’s rum industry. Their scratch rum is made from fresh sugar cane juice which is added to the fermentation within hours of being pressed. This along with three other types of sugar jaggery, panela and traditional molasses makes for a very unique tasting rum.

Tom Surgery who recently visited the distillery said ‘I’m so excited to see the journey Georgina and John are on with Goldstone Rum. It’s inspiring stuff. The rums are characterful, pure and super smooth. I can’t wait to watch them develop further.’

The team at Goldstone Rum are currently developing their flavour range inspired by traditional rum cocktails. Ginger and lime after the dark and stormy and Kola Nut after the cube libre. The flavoured rums will be available in the Spring.

John Bowell co-founder said ‘Our rum has a flavour profile like nothing else we’ve tried during our recipe development. The rum has notes of baked banana and hazelnut making it rich and round on the palate and nose.

We’ve been overwhelmed with the feedback we’ve received from customers and hospitality professionals’.

The Brighton-based husband-and-wife duo are also working with the hospitality industry to provide sessions at the distillery for restaurants and bars to expand their knowledge on fermentation and distillation of spirits.

Their rum school upstairs allows sommeliers and bar staff to create their own flavour combinations of rum.

Their distillery is open to the public on Saturdays for tours and tastings for just £10 per head.

Born out of the idea that there is a gap in the market for an artisanal quality rum usterlising traditional methods over mass production. Goldstone Rum is made with a slow fermentation, using high quality natural sugars. The result being something exceptional.

To find out more visit www.goldstonerum.com

Issue 147

CLH Digital

25

Pineapple and Ginger Daiquiri INGREDIENTS 50ml Goldstone white Rum® 50ml pineapple juice 25ml ginger syrup 25ml coconut water Juice of half a lime

METHOD - Make the ginger syrup by combining the sugar, coconut water and a thumb of peeled grated ginger in a saucepan on a low heat and stir until dissolved.

Allow to cool.

- Combine Goldstone Rum®, pineapple juice, lime juice and ginger syrup together in a cocktail shaker with ice. Shake well, strain and serve.

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.

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

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.

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.

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 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

“The ultimate in theatrical mixology.”

For further information visit www.flavourblaster.com

26

CLH Digital

Issue 147

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 147

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

27

Products and Services From Humble Kitchen To A Growing National Brand! Gibson Plus Landmark Baubles 28

CLH Digital

Issue 147

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

Gibson Plus is a family-run, manufacturing business based on the outskirts of Newtownards, an historic market town in beautiful County Down, Northern Ireland.

Established in 1989 by Brian and Jacqui Gibson, the everyday running of the business is now taken care of by their children, Susan and Matthew.

Traditionally, our company specialised in the manufacture of labels, badges and signs, selling mainly to industrial customers, schools and nursing homes. We pride ourselves on having built our family business around a core of loyal, returning customers over many years.

Quality products at fair prices, attention to detail and excellent customer service are our top priorities at Gibson Plus.

LANDMARK BAUBLE Our Landmark Baubles are produced in the U.K using 3mm ethically sourced, Maple Veneer with a thin plastic backing. The beauty of the Landmark Bauble is they can be produced with the landmark or image of your

choice. This allows you to create a design that you can be confident your customer base will love!

Magnifique Baubles The same great product manufactured using the exact same processes, but adapted for the warmer months. The Magnifique Magnet is perfect for hotels, gift shops and tourist attractions. We can engrave the image of your choice to make the perfect personalised magnet for your customers!

PRODUCT BENEFITS: • All our products are handcrafted in the U.K. • Light weight & robust perfect for popping in a Christmas card.

• Free no obligation artwork, see exactly how your product will look before committing to an order.

• Minimum order from just 60 products.

Visit www.gibsonplus.co.uk, call 028 9181 8801 or email admin@gibsonplus.co.uk

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

spice giving a refreshing and drinkable palate’’.

Following a first year of attending many national trade fairs, regional outdoor events, Foodie Festivals and local food & drink fairs, the overwhelming reaction to the liquid is really positive and has driven early successes with on and off-trade distribution, as well as Amazon.

Supported by an active social media and extensive sampling campaign, Solsueño has established a firm foothold and the brand is very much looking forward to continued successes into 2023.

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.

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-

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.

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

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!

Cleaning and Hygiene

Issue 147

CLH Digital

29

Pod in a Pouch - Being Green Shouldn’t Cost the Earth 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 for both your staff and your facility.

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

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?

Introducing our eco-friendly dissolvable cleaning pod range:

Product Name

Pack Size

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

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

edencleen from Cleenol Over the course of our history, we at Cleenol have always produced products that offer a perfect balance between cleaning performance and efficiency with an attention to reducing the environmental impact that our products may carry. edencleen, our latest brand, reaffirms our commitment to our credentials for environmental guardianship, and represents an evolution of what has been an integral part of our DNA. Edencleen has been designed to reflect in part our vision for a cleaner, safer world, that touches not only the environmental aspects of sustainability, but has as an aim, a social ambition to leave the planet in the safe care of and for future generations. As such with edencleen, Cleenol looks to ensure transparency in our approach, which may on occasion result in some counter intuitive elements.

The range covers the essential needs to cover 80% of daily cleaning and include: a washroom cleaner and toilet gel cleaner and urinal deodoriser, an all-purpose surface sanitiser, a degreaser and a washing up liquid, a no rinse floor degreaser, a window cleaner and a laundry detergent and fabric softener. edencleen products have been developed around the following principles and ingredients

Standard Price Price Per Bottle £9.72 + VAT 0.49p £9.72 + VAT 0.49p £9.72 + VAT 0.49p £19.35 + VAT 0.97p £17.00 + VAT 0.85p

Degreaser Degreaser Detergent Air Freshener Laundry Pods (Non-Bio) Trigger Bottles (750ml) Toilet Cleaner Bottle (1 Litre)

20 x 760ml 100 x 5 Litre 20 x 750ml 300 1 1

£9.72 £22.86 £17.18 £41.90 £1.99 £1.99

+ VAT + VAT + VAT + VAT + VAT + VAT

0.49p 0.23p 0.86p 0.14p -

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 this page 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.

• RSPO certified palm oil derivatives • No animal derived products • Cruelty free • Minimal petrochemical derived products • No parabens, formaldehyde, CMI/MIT, triclosan, phosphates, chlorine bleaches, optical brighteners, quaternary ammonium compounds • VOC free and phosphate, EDTA, NTA free • Recyclable / recycled packaging • 100% bio-based surfactant - made by using bio-based ethylene oxide which is manufactured from biomass ethanol.

• Bioethanol, naturally derived acids, sugar-based surfactants, bio-based solvents, low impact preservatives Combining carefully formulated products, with appropriate packaging, using recycled material or recyclable componentry, the range’s mostly colourless liquid and low fragrance usage are designed to convey a transparency and straightforwardness of our approach which will be a hallmark of all edencleen products and associated services.

Careful use of enzymatic formulations and more traditional chemistry brings a portfolio of products that’s finely attuned to delivering effective cleaning which when used as instructed helps maintain a neutral environmental impact. edencleen’s new range represents just the start to a fully refreshed solution to meet the most demanding of customers expectations.

See the advert below for further information.

Chef's Buyer's Guide

Issue 147

CLH Digital

It's Time To Get Real

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

Visit www.littlepod.co.uk

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

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

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

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

Brothers Cristian and Andrea Tombacco are joint

owners of Vinicola Tombacco.

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

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

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

Let Your Dessert Menu Sparkle with Just Desserts

With over 100 handcrafted desserts already on offer, Just Desserts Yorkshire Established in 1985 in the renowned Salt’s mill, Just Desserts Yorkshire specialise in baking a range of over 100 quality handcrafted desserts.

Using the finest of ingredients, the Just Desserts Yorkshire range includes a selection of over 20 large and individual luxury cheesecakes, decorative gateaux and cakes, tarts and pastries – featuring a range of delicious fillings, the famous Yorkshire Scoundrel, puddings and crumbles and so much more.

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

We can’t bake great cakes without looking after our

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

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

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

Widely available for distribution throughout the UK, Just Desserts Yorkshire supply the hospitality and retail sector, including pubs, restaurants and hotels with the finest of desserts. https://just-desserts.co.uk/

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

31

32

CLH Digital

Issue 147

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

34

CLH Digital

Issue 147

Hospitality Technology

Recruitment Challenges Set to Continue in 2023 Hospitality teams put in longer hours over the festive season to meet the demands of strong trading, according to workforce management specialist Bizimply, but staff recruitment remains the biggest challenge for the sector in 2023.

According to Bizimply’s survey, 66% of operators did not have enough staff available in December, prompting them to ask existing employees to work longer hours. Average hours worked in the second half of December climbed to 32 hours per week, compared to 28 in October. Employees in top end restaurants

put in even longer shifts, averaging 48 hours, up from 40 before the festive period.

Bizimply chief executive Conor Shaw said, “Businesses pulled through Christmas by asking employees to put in extra shifts, but it’s not a sustainable long-term approach as the economy starts to pick up during 2023. Businesses across the sector recognise that they need to recruit new team members.”

Of the operators polled by Bizimply, one-third are expecting no easing of the challenges in recruiting front-of-house staff, rising to twothirds when it comes to filling kitchen vacancies.

While the number of hospitality employees inevitably dropped immediately after the festive period, Bizimply saw an increase in workforce size and shift lengths later in January.

Shaw commented: “Despite the cost of living crisis, we’re seeing signs of a recovery for hospitality. Operators need to make sure they have the right staff in place to meet increased trade later in the year.”

BIZIMPLY’S TOP TIPS FOR STAFF MANAGEMENT Staff, particularly new recruits, thrive when their GM is visible and actively managing them, so make sure your GMs are front of house, and reduce the time they spend in the back office on admin like staff rotas Respect your team members by giving them plenty of notice of their shifts. And empower them to schedule their own holidays with Bizimply’s ‘Unavailability’ feature.

Use the data to identify whether you are over- or under-staffed and create your staff rotas accordingly. www.bizimply.com

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

By Ged Cairns, Head of Auto ID at Brother UK

agement systems

Natasha’s Law has significant implications for all businesses that produce foods pre-packaged for direct sale (PPDS) to customers on-site. Together with putting customers at risk, those who don’t comply face the possibility of large fines and reputation damage, with longer-lasting consequences for customer numbers.

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

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

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

Handwritten labels open you up to the risk of human error, and 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.

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

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-

SumUp POS Our mission is to empower small merchants across the globe

HOW WE CAN HELP

We give access to financial services to the millions of businesses that are considered too small for most providers. They’re as much as 10 times smaller than the smallest businesses that would be targeted by banks and traditional providers. What started out as one card reader has now turned into a range of readers, multiple remote payment solutions such as Invoices, Gift Cards,

day’s products.

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

Payment Links and so much more.

INCLUSIVE We want to make technology that anyone can use and everyone has access to. Whether you’re a one-person show or a team, we’re there for the smallest of businesses.

PERSONAL SUPPORT

Do you have questions about the usage of SumUp? We have a dedicated customer support team in the language that works for you.

SECURE PAYMENTS SumUp card readers are the most secure methods of card payments and have received full certification from a range of regulatory

bodies.

RELIABLE TECHNOLOGY SumUp is authorised as a Payment Institution by the Financial Conduct Authority (license no. 900700) and is EMV (Europay, Mastercard, and Visa) and PCI-DSS certified.

See the advert opposite for details.

• 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 • Integrate with your booking system • NEW… holiday home sales and digital display screen modules • 100,000 guest downloads to date across our parks

Commercial Kitchen Fit-Out

Issue 147

CLH Digital

37

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.

Issue 147

CLH Digital

39

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

40

CLH Digital

Issue 147

Outdoor Spaces

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.”

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

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

Outdoor Spaces

Issue 147

CLH Digital

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

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

Our Hospitality gazebos are effectively free because...

• 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

Preparing for Spring Advice Now is the time to get your outdoor areas tidied up and planned for spring trade.

Here are 3 top considerations to help you prepare.

1) KERB APPEAL & FIRST IMPRESSIONS Get more people through the door by creating a great first impression.

Smarten and tidy up your outdoors

• Give your grass chance to recover from winter • Jetwash your patios and decks • Use plant pots or planters to create welcoming entrances • Check and clean outdoor dining furniture, replace any broken Create impact with colour Stand out from other venues and be eye catching to passers-by with an injection of colour. Choose bright plants, colourful outdoor furniture and parasols.

2) PLAN YOUR OUTDOOR

SPACE TO MAXIMISE SALES What do your customers want from your outdoor space?

Are you planning events for the kings coronation?

Will you need additional seating or long tables for large groups?

Be memorable and do someWho are your core customers? thing different Does your outdoors suit their needs? Are they comfortable on the Use your outdoor areas to differfurniture you have? entiate your venue from others.

What are they doing? Is it mostly Do you have space for outdoor consuming drinks and snacks or do games or a pizza oven or BBQ? you offer full dining? Or a bit of Is it welcoming, especially going everything? Do you have a mixture of furniture to accommodate all into the evening? Can you add lightthese requirements? ing to create a welcoming atmosWeatherproof your outdoors phere.

Contact Woodberry Outdoor Make customers comfortable no matter the British weather, increase Furniture dwell time and spending with outWoodberry are outdoor furniture door shelters and parasols. and shelter specialists for the hospitality trade. Give Woodberry’s 3) MAKE YOUR OUTDOORS friendly expert team a call to chat GREAT through how you can improve outdoor trade 01926 889922 Events and Entertainment Browse a wide range of outdoor Your outdoors provides extra space to host events and entertain- furniture, shelters and planters ment. online at www.woodberry.co.uk

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

41

EXTENDING OUTDOOR LIVING

42

CLH Digital

Issue 147

Retractable Buildings - Retractable Roofs - Glazing Choices - Automatic Awnings

Design and Refit

Extending Outdoors Ltd Extending Outdoors offer a wide range of Pergolas & Verandas to extend your living into the outdoors.

Many hoteliers, restaurants and cafes depend on their open-air space to distinguish them from their rivals, so displaying this space with an excellent outside open or covered construction can help entice customers in and to appreciate the ambience and vistas regardless of the weather.

For hospitality businesses requiring a fast, simple and affordable change to their outside space one of our pergolas or canopies could be the ideal arrangement. Both pragmatic and beautiful, they give shade and protection from the elements.

For existing verandas and pergolas, outside blinds can be mounted to the top and sides to give powerful protection from the sun or rain, establishing a

comfortable climate throughout the entire year.

Shades and pergolas offer an incredible expansion to large open spaces, particularly when supplied with your own personalisation including remote controlled retractable or sliding rooftops, sliding glass, zip screens, separate passage entryways, climate sensors and LED lighting and radiators.

All work carried out is fully guaranteed and our products are all fitted by our own fitters and offer nationwide coverage. We have over 35 years’ experience in bespoke made to measure glass extensions, conservatories and orangeries.

Allow your customers to dine outdoors with full protection or utilise the extra space for a children's play area ...the opportunities are endless.

See the advert on this page for further details.

Keeping Food Hot? We Have All The Answers Create an outdoor living space to enjoy all year Extending Outdoors Ltd provide a wide range of products to extend outside living.

Planning undertaken as applicable.

30 years experience - guarantees up to 10 years.

We have over 1,000 installations throughout the UK. Only provide quality products.

Most products are exclusive all from Europe.

Pergolas

Verandas

Swimming Pool, Spa & Hot Tub Enclosures Residential and Commercial

Email: extendingoutdoors@yahoo.com telescopicpoolenclosures@yahoo.co.uk Mobile: 0771810511 Main Line: 01722 444590

Websites: www.extendingoutdoorsleisure.co.uk www.extendingoutdoors.co.uk

8 Wilton Business Centre, Kingsway, Salisbury, Wilts SP2 0AH - Nationwide

First of all, you will want one of our world beating Kanga boxes and a Carbon Heater. You can then keep food hot indefinitely and fully comply with HACCP regulations.

Sounds too good to be true?

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

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

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

Design and Refit

Issue 147

CLH Digital

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs Caterquip Ventilation Ltd is proud to be celebrating their 23rd Anniversary this year.

This Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, quotations and designs (CAD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation.

Affiliated members of Constructionline, CHAS and B&ES, Caterquip Ventilation have a strong hold in the marketplace often advising industry professionals on ventilation systems to a DW172 specification & BSEN:6173.

They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen design serv-

ice to help you build your ideal kitchen.

Projects undertaken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Court, The Truck Stop at Anglesey, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses. They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility.

With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available.

Call: 01926 887167, visit: www.caterquipventilation.co.uk, email: info@caterquipventilation.co.uk

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 cost-effective 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.

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

43

44

CLH Digital

Issue 147

Design and Refit

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

Design and Refit

Issue 147

CLH Digital

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

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

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

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

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

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

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

10 Years of Mayfair Furniture Mayfair Furniture will be celebrating 10 years this year of providing the UK’s fastest and affordable commercial furniture.

Supplying all kinds of establishments from high end hotel chains to small local takeaways.

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

We are not just a supplier; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not

only do we supply contract furniture, but when it's time for your establishment to go through a refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish.

See the advert below for further details.

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

45

46

CLH Digital

Design and Refit

Issue 147

CardsSafe - Lock in Our Old Prices Today! Additional Ranges as ILF Continue to Expand www.ilfchairs.com email terry.kirk@ilfchairs.com

tract.

There are many benefits to using CardsSafe in bars, restaurants and pubs:

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

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

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

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

• 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

With the ever-growing success of the ILF Chairs website, 2023 has seen an increase in their stock chairs to 8 ranges available in different Faux and Velvet upholstery and selection of frame colours, plus an 8 colour stock range of Egger laminated 25mm table tops in a selection of sizes. A full range of table bases in metal and stainless steel are also kept in stock.

In addition, a new range called Boutique, elegant seating with frames in Ash, Walnut and Beech and offering a full selection of stain finishes and fabrics.

Their new online website offers both indoor and outdoor seating and table solutions.

Divided into Contemporary seating, Boutique, 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 is an extensive range of stock seating, barstools, table bases and table tops.

Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification.

Outdoor items offer a variety of colours within the same product style.

Also included is a link to priced chairs and table bases plus a selection of priced made to order seating in a selection of Faux Leather upholstery colours and wood frame colours. These products can also be supplied to customer specification, just ask for details.

Enquiries can be sent to them directly from the website and they will reply within 24 hours. They hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.

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

Saniflo Provides a New CPD Offering 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 offering 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.

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 0033 or email marketing@saniflo.co.uk

Property and Professional

Issue 147

CLH Digital

47

Saffron Academy Limited - Training. Development. Collaboration.

These are the values that we prioritise and believe are desirable and worth striving for.

from engagement to completion, we will handle everything for you. These internationally and nationally recognised courses could be your chance at achieving the goals you’ve set and improving your qualifications.

Saffron Academy Limited gets a buzz from helping individuals, teams, and businesses to be the best that they can be, and we are passionate about the power of training, watching individuals grow, and pursuing talent and creativity.

For details of the courses we offer, go to the courses page for full descriptions of the training packages and the latest training schedule; https://saffronacademy.co.uk/courses/.

We provide training that is ENGAGING, INNOVATIVE & MADE SIMPLE;

These packages are a combination of accredited and bespoke training, and we can tailor them around your own organisation if you prefer ‘in-house’ training.

The funding for our courses is partly provided by the European Social Fund (ESF) and is available from the Department for Work and Pensions (DWP) until December 2023. We can offer this funding to businesses in the

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 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

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.

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.

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.

Capify’s finance can be used for any business purpose, whether that’s: • Managing short-term cash flow issues • Purchasing seasonal food and drink • Hiring additional staff

Hospitality, Leisure, Travel, Tourism and Retail sectors, operating in Cornwall and the Isles of Scilly, providing that they have less than 250 employees.

On the other hand, we also have available commercial courses, such as First Aid, for any business outside the earlier sectors, should they need it.

For further information about us, please contact: https://saffronacademy.co.uk/contact/ Email: hello@saffronacdemy.co.uk Telephone: 07983 469870 https://www.facebook.com/saffronacademylimited/ https://mobile.twitter.com/saffronacademy Proud Sponsor of the Cornwall Tourism Awards 2023 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.

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

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 You'll be taken to Capify's website, where you can get a no-obligation quote within minutes. You'll also be able to find out more information about the business loan and the unique and straightforward repayments.

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

CLH Digital

48

Property and Professional

Issue 147

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.

Why Use a Answer: Specialist Hospitality Consultant? 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.

See the advert on the facing page for details.

so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the labour usage in your business.

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

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

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

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

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,

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

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

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.

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

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

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

Exceptionally Low Overheads

LH £19,995

2153

Well Presented & Equipped

FH £549,950

6009

Substantial Six Figure Net Profits

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

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

DARTMOOR NATIONAL PARK

DARTMOUTH, DEVON

CHAGFORD, DEVON

Detached B&B Set In 6 Acres

Two Businesses In One!

Superb Character Country Inn

5 Letting Rooms, Owners Accom

Successful French Bakery Business

Sought After Trading Location

2 Lounges, Dining Room, Sun Room

Retail Shop/Cafe & Bakery Unit

Bar Areas (62+), Garden (40+)

Gardens, Paddock, Meadows, Stables

Profitable Business With Potential

4 E/S Letting Rooms, 2 Bed Owners

Idyllic Home & Income. Low Overheads

Full Handover & Training Available

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

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