CLH Digital - Issue #148

Issue 148

Hospitality Sector’s Resilience Sees Growth in Sales www.CLHNews.co.uk

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Pubs, bars and restaurants have once again recorded a positive sales uplift as consumer card spending grew 9.7 per cent year-on-year in January, higher than in December (4.4 per cent) and slightly above the 9.2 per cent rise in consumer price inflation, as new year sales, and a surge in holiday bookings led to strong performances across hospitality, entertainment, and travel.

in January 2022, which caused a drop in non-essential spending at the time, thereby inflating this year’s figures.

However, growth rates were also increased by the Omicron Plan B restrictions

(CONTINUED ON PAGE 3...)

Sales across pubs, bars & clubs saw the category’s biggest uplift since May 2022 – while restaurants saw a noticeable improvement compared to December according to data from Barclays.

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Editor's Viewpoint

Welcome to the latest issue of CLH Digital I have just returned from a two day hospitality trade event in the West Country. I was pleasantly surprised while staying in this cathedral city to see how busy the pub and bar sector was on cold, dark early February evenings.

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

Yes, it is a student city and very popular, but the bars had a very eclectic mix of clientele (plenty of old fogies like me for instance!)

EDITOR

Peter Adams

TELEPHONE:

I always make a point whenever possible of asking how trade is, and getting a little feedback from operators, and while we are by no means out of woods yet, and we will probably see the economy deteriorate possibly for the first two quarters this year (according to indications released today) there appears to be a sense that “we are where we are, and we are going to trade through it and come out the other side”.

01202 552333

FAX: 01202 552666 sales@catererlicensee.com

www.CLHNews.co.uk @CLHNews

That was echoed by the visitors we had to our stand at the trade show, and networking with other exhibitors who are suppliers to the trade.

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There is no escaping that the hospitality and licensed on trade has been ravaged by huge cost increases, energy in particular but also food, drink and staffing.

I think one of the biggest issues which was raised at a trade show is the cost of energy from April the 1st, with most people I spoke to reluctantly having to accept that they will have to increase prices to offset increases in cost.

We had quite a few positive comments, I'm delighted to say, and many of the comments relate to our ongoing campaign to reduce hospitality VAT.

EDITOR Peter Adams That gives you and me and everybody else in the country some bargaining power.

SALES EXECUTIVES

Again, this is something we will be taking forward right through to the next election.

A campaign by everybody involved in the hospitality sector to contact your current MP and all parliamentary candidates and get a definitive answer on what their opinion is on hospitality VAT and if they would support a cut.

David Bartlett Guy Stephenson

Terms like “no brainer” were used, since almost all operators I spoke to are well aware of Europe’s attitude towards hospitality VAT, and how most countries have significantly reduced it which is resulted and more money for the treasury in the long term.

This weekend I hope to lead by example and write to my current sitting MP Connor Burns to see if he would support a cut!

Even a temporary rate to at least give it a chance would be a sensible solution. But as we all know, campaigns have thus far fallen on deaf ears.

One more thing! once again I would ask the favour - we want more Twitter followers !!!

Personally I think any petitions on this topic would be a complete waste of time. We are probably only about 18 months away from a general election and now is the time to lobby your MP. If they want to keep their seat then they want your vote.

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.

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

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Issue 148

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Hospitality Sector’s Resilience Sees Growth in Sales (CONTINUED FROM FRONT COVER)

about the company’s prospects for the financial year.

A separate report also confirmed the sectors or resilience, as the on trade ended January with a week of strong year-on-year sales growth, as operators battled to overcome the effects of the cost-of-living crisis and Dry January.

TAX DISPARITY BIGGEST THREAT

Average sales in the seven days to Saturday (28 January) were 9% above the same week in 2022, CGA by NielsenIQ’s latest Drinks Recovery Tracker shows. It follows 24% growth in the first week of January and increases of 13% and 11% in the second and third weeks.

GROWTH “AHEAD OF CONSUMER INFLATION” Across the month, growth has been well ahead of consumer inflation. However, it has slowed week by week, and the 9% increase is the first single-digit figure since early December. Comparisons have also been favourable because of the tough January 2022, when the On Premise was disrupted by lingering concerns about the Omicron variant of COVID-19.

Five of the seven days of last week recorded double-digit sales increases, peaking at 18% on Tuesday (24 January). However, the year-on-year growth numbers dipped on Friday (up 6%) and Saturday (up 2%), a sign that some consumers may be reducing big nights out at the weekend.

This trend is particularly impacting the Spirits category, where sales last week were 8% below the same period in 2022. Beer (up 15%), Cider (up 15%), Wine (up 13%) and Soft Drinks (up 13%) were all well ahead yearon-year.

UNDERLYING RESILIENCE BUT "NOT OUT OF THE WOODS" This sales uplift, a clear indication of the sectors resilience, comes at a time when today’s reports reveal that the UK narrowly avoided falling into recession in 2022, new figures show, after the economy saw zero growth between October and December.

This is despite a sharp 0.5% fall in economic output during December, partly due to strike action, the Office for National Statistics (ONS) said.

Chancellor Jeremy Hunt said the figures showed "underlying resilience" but said "we are not out of the woods".

The Bank of England still expects the UK to enter recession this year.

WELCOME Y-O-Y GROWTH Jonathan Jones, CGA’s managing director, UK and Ireland said: “January delivered some very welcome yearon-year growth for operators and suppliers, albeit against a weak first month of 2022,” “It’s shown that people still want to drink out whenever possible, but we’re starting to see weekend and Spirit sales flatten as some consumers trim their spending. With business and household costs still mounting and more rail strikes looming, February could be a challenging month for operators and suppliers.”

Pub group JD Wetherspoon also expressed “cautious optimism” after recording a sales boost with like-forlike sales 13.1% higher than the same period a year ago and 0.7% lower than the same period immediately before the pandemic.

Like-for-like sales covering the last 25 weeks sales up until January 22nd were 17.8% higher than the same period a year ago and were 2.0% lower than the pre-pandemic period. - See more at: Commenting on the trading update Wetherspoon chairman Tim Martin said, “We are cautiously optimistic

“The biggest threat to the hospitality industry is the vast disparity in tax treatment between pubs and restaurants and supermarkets. Supermarkets pay zero VAT in respect of food sales, whereas pubs and restaurants pay 20%. This tax benefit allows supermarkets to subsidise the selling price of beer.

“We estimate that supermarkets have taken about half of the pub industry’s beer volumes since Wetherspoon started trading in 1979, a process that has likely accelerated following the pandemic.

“Pub industry directors have, in general, failed to campaign for tax equality, which is an important principle of taxation.”

A recent exception is Peter Borg-Neal of Oakman Inns and Restaurants, who said, ‘In my opinion, we need to stop campaigning for short-term interventions to support our sector. The focus needs to be on long-term structural change. Our sector is ridiculously overtaxed compared with the rest of Europe. We should focus our efforts and campaign on two issues only – business rates and VAT.’ Tim concluded, “Unless the industry campaigns strongly for equality, it will inevitably shrink relative to supermarkets, which will not help high streets, tourism, the economy overall, or the ancient institution of the pub.”

TRAVEL ALSO SEES STRONG SALES UPLIFT The travel sector saw a strong uplift (66.1 per cent) as holidaymakers booked getaways for the year ahead.

Travel agents and airlines rose 83.1 per cent and 75.7 per cent respectively, compared to 87.3 per cent and 62.4 per cent in December. The domestic travel sector also benefited from a rise in staycation bookings, with hotels, resorts and accommodation enjoying faster growth than in December (12.2 per cent compared to 8.2 per cent).

This growth is likely due to a combination of the impact of the restrictions in 2022, higher prices, and Brits spending more on holidays to make up for missed opportunities over the last few years.

Despite the cost-of-living squeeze, the majority of consumers say they are confident in their household finances and ability to live within their means each month (63 per cent and 70 per cent respectively) – with figures reaching their highest levels since July 2022. However, the percentage of Brits who say they are concerned about rising household bills is unchanged at 92 per cent.

ECONOMY “LIKELY TO CONTRACT IN Q1 Esme Harwood, Director at Barclays, said: “January saw a number of categories bounce back from last year’s Plan B restrictions thanks to Brits booking holidays, taking trips to the cinema, and snapping up bargains in the sales.

“However, while it’s encouraging that confidence in household finances saw a slight boost, it is clear that Brits will still need to find ways to manage their budgets over the coming months amid rising grocery price inflation and mounting utility bills.”

Silvia Ardagna, Head of European Economics Research at Barclays, said: “The recent rise in UK card spending is due in large part to inflation, base effects from last year’s Plan B restrictions, and probably some statistical effects resulting from the strikes.

“Looking ahead, we think that the UK economy is likely to contract in Q1, as demand drops in real terms due to the loss in household purchasing power, as well as rising energy and mortgage bills. However, the silver lining is that the labour market remains tight, with low unemployment and elevated wage growth.”

Are Consumers Ready for a Sustainability Sea Change in the Hotel Industry?

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By Jimmy Theodorou, Head of Global Real Estate Group, Reed Smith With sustainability becoming a growing concern for individuals around the world, it is no surprise that a recent study by the World Travel & Tourism Council, Trip.com and Deloitte discovered that 69% of travellers are actively seeking sustainable travel options. For younger generations in particular, sustainable travel decisions are starting to become a priority but, faced with the cost-of-living and energy crises, it is unclear if customers are in fact willing to fork out for more sustainable travel options. The impetus is now on those in the hotel industry to take the driving seat by assessing their current environmental credentials and evaluating how best to bolster these to meet growing consumer demand.

LUXURY IS LEADING THE WAY For some hotels, the transition is already well underway, as being sustainable is at the heart of their brand. For luxury brands that have the money to make large-scale sustainability decisions, they are able to use renewable building materials, grow produce on-site and go plastic free. Some hotels are even able to create their own waste management and recycling facilities and harness the technology to capture waste heat to create energy. For example, Fairmont Hotels have heat recycling systems and green roofs – some of them even include bees! All of their hotels are top rated when it comes to green building practices. Meanwhile Hilton Hotels & Resorts is prioritising recycling and waste reduction by making small but significant changes that most hoteliers can implement. The chain recycles

mattresses and partially used soap; donates to local food banks to minimise food waste; and even claims 94% of its energy is green energy.

The popularity of these hotels has naturally risen in recent years, as we have all become more aware of the effects of our actions on the planet, but these premium hotel companies are of course not accessible to all.

Although this move towards sustainability can be seen in most sectors globally, there is a particularly pressing cost incentive behind this shift in the hotel industry. With energy prices soaring, hotels will find survival challenging if they do not take bold leaps to find alternative energy sources or at least reduce their energy consumption. Those that prioritise reducing their carbon footprint will see their utility bills drop.

A POSITIVE FUTURE? There are a significant number of hotels making changes to become more environmentally friendly but there is one factor that may get in the way of this progress – consumer demand. With younger generations leading the sustainability agenda, there is little incentive for hotels to completely transform, as affordability still reigns supreme in their list of priorities. The cost-of-living crisis has meant that even those who would prefer a more sustainable hotel, would not choose this over securing an affordable option. In the short-term, without a wholesale change in consumer demand, major sea changes in sustainability commitments from the hotel industry are likely to lag behind.

That is not to say that the future is completely bleak. Any developer looking to bring new hotels to the market risks looking completely out of touch with the forward momentum of the sector if they do not prioritise environmental initiatives within developments. And with energy prices unlikely to dramatically reduce anytime soon, hotel owners and developers would be wise to consider more sustainable energy options to support their path to success in the years ahead. For a complete transformation of the sector, consumers must help drive this mindshift to encourage the hotel industry to find creative, affordable and sustainable solutions.

Mat Follas of Bramble Restaurant Wins The Red Lion Great Sausage Roll Off 2023 In a unanimous judges’ verdict, Mat Follas from Bramble Restaurant in Sherborne, Dorset, was crowned as Champion in this year’s Great Sausage Roll Off, held at The Red Lion in Barnes.

His winning sausage roll was themed on a Sunday Roast – local pork sausage meat from Parsons Butchers in Sherborne, slow cooked onions, bacon and a secret spice mix, topped with a pork crackling crumb and served with Mat’s Sunday Roast gravy for dipping. Mat, who is a previous Masterchef winner, served his sausage roll with a bottle of his Blackberry liqueur to finish.

The event, which attracted 16 entries from the West Country to Glasgow, was the ninth Great Sausage Roll Off – having been postponed due to the pandemic for the last two years. Launched in 2013, the competition is open to chefs from all backgrounds, with no specific entry criteria – just a thoughtful recipe, with a twist of passion and a whole lot of love.

All contestants must cook 12 sausage rolls – with two for judging and others being sold in aid of hospitality charity Hospitality Action. An auction was also held on the night with £1500 being raised for the charity.

Second place went to Dav Browing of The Ocean View at the Dome, Plymouth, while third place went to Sue Mcgrath of The Vine in Buckden, Cambridgeshire.

The event was judged by a panel comprising Simon Rimmer [Sunday Brunch]; James O’Brien [LBC]; Kate Nicholls OBE [UKHospitality]; Daniel Clifford [Midsummer House]; and Pip Lacey [Hicce]. Award-winning

beer and food writer, Melissa Cole, once again compered proceedings.

General Managers of The Red Lion, which is a Fuller’s pub, Claire Morgan and Angus McKean, were delighted with this year’s event.

Angus said: “It is just so good to be back. The atmosphere was electric, the sausage rolls were delicious, and this is the best line-up of entrants and judges we have ever had. It was a great night.”

A victorious Mat Follas, who has entered the competition twice before, commented: “It was a case of third time lucky for me – and I honestly couldn’t be happier. I stuck to the basics – a really great sausage, with superb crackling and some truly delicious gravy. I knew it was good – and when you know the judges feel the same, it’s just the greatest feeling.

“The sausage roll is definitely going straight on the menu at Bramble and the Roll Off trophy will be proudly joining my dusty Masterchef trophy on display in the restaurant.”

The last word of the night goes to general manager Claire Morgan: “The Great Sausage Roll Off is really Angus’s baby. We’ve been together for 24 years – but to be honest, he would only notice me and the kids in the run up to the Roll Off if we were wrapped in pastry and baked in the oven! But I have to say, it is a magical night in The Red Lion and living proof of the amazing things you can achieve – even if you are just a wonderful community pub in South West London.”

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

Interest Rates for SME Lending Have Now Increased Almost Sixfold from Pandemic Low Issue 148

Small businesses face surging interest rates on lending, with the average rate on new bank loans written increasing fivefold from just 0.98% in May 2020 to 5.84%* in December 2022, says UHY Hacker Young, the national accountancy group.

Many SMEs, due to the lack of collateral, will be unable to borrow from banks and will have to pay even higher interest rates from other non-bank funders.

These rates are expected to continue to rise if the Bank of England increases its base rate again. The central bank has pushed up its base rate nine consecutive times in the past year in a bid to control spiralling inflation.

The higher cost of servicing debt means that SMEs will face further financial stress, with many already struggling to cope with rising inflation, labour shortages and surging costs.

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small businesses. Many small businesses are operating on tight margins so even a slight increase in borrowing costs can have a significant impact.”

“These interest rates on bank lending are about the cheapest borrowing that SMEs can get. The interest rates on non-bank lending for SMEs will be far higher.”

Says Alison Price: “For those SMEs who are already struggling with the cost-of-living increases, higher interest rates could mean serious financial trouble.

The situation is unlikely to change for SMEs in the near future, with the Bank of England unlikely to bring rates down until its sees inflation fall substantially.

Future lending to SMEs will also be harder to secure, with the Prudential Regulatory Authority (PRA) warning lenders to scrutinise applicants more thoroughly.

Alison Price, Partner at UHY Hacker Young says: “Rising rates on borrowing can have a major impact on

Finalists Named in Pubaid Community Pub Hero Awards Pubs Recognised for Community and Charity Support in Competition Sponsored by Matthew Clark Fifteen pubs have been named as finalists in the Community Pub Hero Awards, organised by PubAid and the All-Party Parliamentary Beer Group (APPBG) and sponsored by Matthew Clark.

The finalists all impressed the judges with their outstanding support for their local communities or charities. The competition, now in its fourth year, has been expanded to offer two categories for pubs – Community Support Hero or Charity Fundraising Hero and a new Community Regular Hero where pubs nominated a supportive customer. The awards attracted a total of 200 entries, including 70 from MPs who nominated pubs in their constituencies.

The finalists will now be judged and the overall winners announced in March at an event in London attended by shortlisted licensees and their MPs. PubAid co-founder Des O’Flanagan said: “Our heartfelt congratulations go to our finalists, who have earned their place by going the extra mile and demonstrating, once again, that pubs are a force for good in their communities.

“I was impressed by the stories from so many pubs, who have raised astonishing sums for charities, or provided incredible support for local people, despite frequently facing uncertainty themselves. Choosing the 15 finalists was a real challenge and those who have reached the shortlist should be very proud of their achievement.”

John Steele, Trade Marketing Director, Matthew Clark added: “We were delighted to support this competition again and pleased to see an increase in the number of entries over last year. It is wonderful to hear about the great work done by licensees and their teams and we’re happy to be giving them well-deserved recognition.”

The Rt Hon Alun Cairns MP, Chairman of the APPBG, said: “To receive 70 nominations from MPs is an excellent result and shows how pubs are valued as hubs of charity and community support in constituencies across the country. All MPs with shortlisted pubs in their constituency will join me in congratulating them on reaching the finals in a very tough competition.”

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Issue 148

Cost Of Living: Can’t Afford To Give Employees A Pay Rise? Here’s How You Can Help

By Joanne Moseley and Martha Kent from the Employment Team of Irwin Mitchell (www.irwinmitchell.com) DO STAFF KNOW ABOUT THE BENEFITS YOU ALREADY OFFER?

advice on this and there are a variety of useful courses online.

One of the first points to consider is whether employees are aware of the benefits you already provide to them. These might include free or discounted prescription glasses or eye tests, healthcare, a cycle to work scheme, assistance with travel costs and mental wellbeing support.

Reminding employees what you offer, where they can access information about these and encouraging them to use existing benefits doesn't cost anything.

Rewarding all staff with a day of leave to allow them to focus on their wellbeing, or an additional day’s holiday, will demonstrate that you recognise their hard work. Alternatively, you could allow employees to give back a certain number of days’ holiday and allow them to work and be paid for that time. You must ensure that they still take at least four week's leave each year.

You could also consider making use of benefits platforms, something we can offer as part of our bank of hours packages.

In recent years, there have been some startling statistics about employees’ financial wellbeing and the impact this has on the workplace. One survey found that 70% of employees reportedly admitted to wasting a fifth of their time at work worrying about their finances and in another, one in four employees said that financial concerns impacted their ability to do their job.

The cost of living crisis has exacerbated this trend. Employees are becoming increasingly worried about whether their income will go far enough to support the basics of life and how long it will take before inflation starts coming down.

The ONS has reported that between March and June 2022, 57% of adults who had seen their cost of living increase had begun to spend less on non-essentials, while 35% spent less on food and essentials.

Between August 2021 and August 2022, domestic gas and electric prices increased by 96% and 54% respectively causing increased pressure on already tight budgets.

THE BUSINESS CASE FOR HELPING STAFF COPE WITH COST OF LIVING INCREASES IN COSTS Given that employees now report financial stress as the highest cause of stress outside of work and 15% employees consider that financial stress causes a decrease in their productivity, there’s not only a moral argument to supporting employees more comprehensively to manage their financial wellbeing, but a business argument too.

One key issue for employers is keeping up with the rate of inflation whilst still trying to run a successful business. The ONS reported at the end of the year that while average regular pay among employees increased by 6.4% between September and November 2022, on average employees still face a real terms pay cut of 2.6% since the start of 2022.

You may need to think outside of the box in order to be able to support employees without compromising the financial security of your business.

LOW COST BENEFITS You might also consider offering additional, alternative benefits. The extent and nature of these will depend on your set up and whether you can contribute towards the cost. But it is always worth bearing in mind that some benefits cost you nothing or very little. Some examples of benefits you could include are considered below.

1. One off bonuses You might not be able to commit to making pay rises across the board but you may be in a position to make a one-off cost of living bonus to support your employees and help them feel valued.

2. Allowing staff to work flexibly to reduce commuting costs

4. Providing an additional day's holiday

5. Providing salary sacrifice schemes You could look at salary sacrifice schemes (where employees sacrifice pay for a non-cash benefit) to help with the costs of green energy products and child-care.

6. Providing meal subsidies and other benefits You could take a leaf out of John Lewis’ book and offer staff hot meals during their shifts to support them, or you could opt to provide tax-free rebates (where possible) to offset some of the costs of working from home such as broadband and home-office furniture.

You might be able to provide staff with reduced cost-access to the products and/or services your company provides – such as vouchers for staff of retail companies or free legal advice for employees of law firms.

This should cost you less than an equivalent benefit provided by a third party.

If you don't already do so, consider allowing those staff who can, to work flexibly so that they can reduce their travel costs and make days in the office productive and worthwhile. Introducing set office days or giving staff complete flexibility to arrange their working time is a real-terms benefit that many employees want.

You could also alter the benefits you currently offer to suit your employees’ needs. Since the pandemic, health-related benefits have been increasingly important to staff (particularly being able to access online GP advice) as well as benefits such as pet insurance. Employees’ priorities may have changed and you might be able to tailor your benefits package accordingly.

Plus, it will allow staff to save money and could also reduce resentment at having to go into their workplace only to sit in front of a screen on virtual meetings when they get there.

ATTRACTING AND RETAINING TALENTED STAFF

You could also consider introducing a four day working week or allowing staff to work compressed hours, to give them more free time and reduce commuting costs. A recent study has indicated that a four day week does not impact on productivity and, in many cases, employees are motivated to work harder in order in exchange for a shorter working week (see our article on this for more information).

3. Directing staff to reliable information Another cost-free or low-cost way to support financial wellbeing directly is to signpost employees to useful resources to help them manage their finances. The Money and Pensions service offers some free

However you decide to assist your employees through this difficult period, we know that demonstrating your commitment to them is essential if you want to retain and attract talented staff. It’s worth investing time and, if you can, money, to ensure your employees feel sufficiently valued and supported and can thrive at work.

Wellbeing isn't just about pay and benefits. Your staff may also want a career structure which allows them to develop and move on, will want to be recognised for their achievements and will want to work in decent environment where they feel respected and valued.

These concerns should not be an after-thought when considering your recruitment, retention, and employee wellbeing strategies.

Mark Hix Petition to Save Outdoor Decking Hits 7,200 Thousands of people have rallied to support Dorset based Chef Mark Hix after he was ordered to tear down an illegal decked seating area at his Lyme Regis restaurant.

As of today 7,257 (and counting) have signed a petition in support of Great British Menu and Saturday Kitchen chef, and retain the decking area which he says may force the closure of his restaurant putting a number of jobs at risk.

The Oyster & Fish House was one of a number of restaurants in Lyme Regis that were granted temporary permission from Lyme Regis Town Council to utilise outside space during and after the Covid pandemic.

The end of this temporary period is 31st March 2023.

The land where the decking has been constructed is owned by Lyme Regis Town Council, it was reported at a council meeting that “The land does not lend itself to any other purpose and because of its incline was not used by the public”.

was granted for one year.

“This was subsequently extended for a second year. More recently, the council has agreed to extend that temporary permission for a further six months until 31 March 2023. All of these permissions were granted at a nominal cost to help support the Oyster and Fish House and others.

“The town council has considered a request from the Oyster and Fish House to make the outside seating area permanent and has decided not to agree to this because the public gardens should be kept free of commercial development for the enjoyment of local residents and visitors.

The initial request was only agreed by the town council as a temporary Covid-related business support measure.”

The Oyster & Fish House’s official statement reads: ‘A petition has been set up to save the deck and shared with us to spread the word.

‘If enough people sign it ahead of 8th February, it will be discussed at the next council meeting on 15th February.

Mr Hix has been trying to reach an agreement with Lyme Regis Town Council to agree to rent the land on a permanent basis, however the members of Lyme Regis Town Council have decided that they would like the decking removed.

‘The area that this deck is on was a wasted piece of grass adjoining the restaurant that has never been used in the 14 years of The Oyster & Fish House being there.

The petition was launched to ‘Save Mark Hix’s Decking’ last week which has received thousands of signatures and comments.

‘We very much doubt it was used before we opened either.’The current deck does not obscure any views for anyone in the garden, to the contrary, it offers a space to sit and enjoy the view, and also for parents to safely watch their children in the mini-golf.

Writing on Instagram Hix said that the signatures numbered more “than the population of Lyme Regis”.

He wrote: “Thank you! Thank you! Thank you! We never take your support for granted. Maybe we won’t have to chain ourselves to the railings after all?”

John Wright, town clerk at Lyme Regis Town Council, said permission for the deck had been refused as it was only meant to be temporary and there were concerns it encroached onto land used for public gardens.

Wright said: “The council granted temporary permission for the Oyster and Fish House, and several other local businesses, to provide additional outside seating on council-owned land as part of the government’s request for local councils to support the hospitality industry through the pandemic. Initially, that permission

‘We have had so much feedback saying that it enhances the area, and also gives people a safe space to eat if they do not feel comfortable indoors post-pandemic.

‘An annual rent of a proposed £14.5k would be paid to the council but they don’t seem to be bothered by that.

‘We are all very angry and upset in equal measure. We all work so hard to create a wonderful restaurant with great food and service.

‘We don’t want to see the deck go and if it affects the business as badly as it could we also don’t want to lose our jobs.

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UK Food and Drink Industry Shows Resilience With Pubs & Bars Leading a +2.7% Increase in Q4 2022

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The UK food and drink industry is powering through, adhering to creativity to propel sales as menu counts are on the rise in all channels: pubs & bars, chain restaurants, QSRs and Coffee & Sandwich shops. A new report from Lumina Intelligence’s Menu Tracker reveals that the average number of food and drink items on menus in the fourth quarter of 2022 reached a record high of 151, a 2.7% increase from the previous quarter.

Quick Service Restaurants (QSRs) were the only channel not to increase its total drink count, but the average number of food items on QSR menus remained stable. QSR operators continued to offer a wider range of options to attract customers, especially during the festive period. Restaurants and other channels also expanded their drink ranges, with seasonal options such as Christmas cocktails and hot drinks becoming increasingly popular.

Pubs and bars saw the largest increase in menu counts, with an additional 10 items added to their menus. All channels saw growth in main course dishes, reflecting the creativity and innovation of the UK’s food and drink industry.

This new data sheds light on the importance of menu innovation and variety for businesses looking to stay competitive and attract customers. The UK food and drink industry continues to demonstrate resilience and growth, making it an exciting time for the sector.

Sacha Lord Foundation Set to Launch in Late 2023 A charity to help young people enter the hospitality and event industry is set to launch later this year, Parklife co founder, Sacha Lord has announced.

The Sacha Lord Foundation, which is currently applying for charitable status, will provide those aged 15-21 with educational funding and employment opportunities in the hospitality and event sectors.

Supporting disadvantaged young people living in Greater Manchester, it will provide ‘the first step on the ladder’ for those wanting to create a career in the sector, working in partnership with schools, colleges and higher education facilities to fund and provide education placements through scholarships and maintenance grants.

It will also work directly with employers to develop work experience placements allowing students to learn and develop real-world skills and widen career development pathways.

Speaking on the launch of the charity, Lord said, “When I was a teenager, I knew I wanted to get into music and events but no one around me was able to advise how. 30 years later, and through perseverance and hard work, I am walking evidence that in my industry, there is no barrier and opportunities are open to all if you know where to look, even for someone who

left school with two Us and an E. “There are so many young people in Greater Manchester, particularly after Covid, who will be in the same position I was back in the day, where you feel like everyone else knows what they’re doing and you don’t. This will be especially prevalent in the more deprived areas across our city-region where opportunities are few and far between, and the financial means to follow your desired career path are limited.

“Opportunities, whether that be through education or employment, are something that every student should have access to, no matter where you’re from or your background.

“That’s why I’m passionate about this Foundation, so that we can provide better support to young people through dedicated mentorship, training and funding, and so that they can go on to pursue a career in the sector and become the leaders of the future.”

The Foundation will be funded by Lord and other hospitality figures including John Drape, founder of Ground Control, as well as industry partnerships. Demi Lord will be appointed to the role of CEO. The Foundation is due to launch in late 2023.

Insolvencies Reach a Decade-High in Accommodation and Food Services Sector Issue 148

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accrued during lockdowns, increased energy prices, staff shortages and rising input costs across everything from staff wages to raw ingredients. Not to mention industrial strike action across the rail networks which impacted Christmas trade for many.

Registered insolvencies in the accommodation and food services sector jumped 61% between 2021 and 2022, and reached a decade-high peak according to figures from The Insolvency Service.

Insolvencies in the sector rose from 1,676 in 2021 to 2,704 in 2022. The total number of insolvencies in accommodation and food services last year was the highest annual total over a ten-year period (a rise of 77% from 1,524 in 2012).

‘It’s likely those most affected will have been small and independent businesses who are already operating to fine margins but are essential to the entrepreneurial spirit that defines the UK hospitality sector. With investors taking the long-term view that consumer demand will remain stable and current headwinds will begin to abate towards the end of 2023, we anticipate larger, managed groups with increased economies of scale to weather the storm better. Indeed, consolidation in the industry is likely as those groups seize opportunities to grow by acquiring struggling operators.

Insolvencies in the previous two years have been lower than would be considered ‘normal’ in the hospitality industry. This, in large part, is due to government Covid support packages that propped up some businesses during the pandemic which might have run their natural course in other circumstances.

Commenting on the figures, Paul Newman, partner and head of leisure and hospitality at RSM UK, said: ‘It’s the culmination of successive challenges which have led to these desperately sad statistics. For many hospitality operators who hoped to bring themselves back to health following the pandemic, 2022’s inflationary climate will have proved far too much to bear. These businesses have dealt with a toxic mix of factors including debts

‘We expect the excess in insolvencies in the hospitality industry to continue for at least the first two quarters of 2023. But as the recession softens, liquidations in the sector should begin to tail off. With the return of warmer weather, summer should see consumer confidence increase as energy bills become less of a concern – the easing of inflation and interest rates will compound this while relieving pressure on input costs for operators.’

Local Football Team Receives Double Funding Boost Thanks to the Royal Warrant Holders’ Association & Shepherd Neame and specialist knowledge of helping youngsters with complex needs.

have seen a spike in interest since the pandemic, when more and more

And the funds from the local brewer will pay for a new kit for the Senior side for over 18s, which will feature Shepherd Neame’s wellknown crook logo.

parents got in touch for their children, who struggled to adapt to one

The donations were secured by Shepherd Neame’s Brewhouse Operative Mike Juden, who also works with the club’s under 11s. He said: “This is wonderful news for the club. We weren’t able to offer stand-alone disability sessions prior to this season but with the hard work, dedication and passion of the coaches involved, alongside the Inclusive Sport coaches the group has grown in numbers and continues to afford children the opportunity to flourish.

Local football club Faversham Strike Force, is celebrating starting the year with news that it has received funding totaling £4,000 for its teams from two organisations.

The club, which formed in 1999 and has since grown to have 40 teams, with some 600 members playing regularly, is to receive £3,000 from the Royal Warrant Holders’ Association.

And Faversham-based independent family brewer, Shepherd Neame, which is itself a member of the association, has given a further £1,000.

The Royal Warrant Holders’ Association funding will go towards the club’s SEND (Special Educational Needs and Disabilities) sessions, with specialist training for coaches so they can learn different approaches

of the mainstream sessions.

Up until now, the club had been paying for specialist coaches to come in and help with the sessions. But now the club’s own coaches will receive training which means they can operate smaller groups with a higher adult/child ratio.

The club is supported by an army of more than 150 volunteers, and besides its playing members, it runs additional programmes such as

“We can use the funding to educate our own coaches which will only enhance the learning opportunities of those involved.”

Walking Football, Mini Bolts for children in Reception and Year 1 at

He added: “Myself and the club would love to extend our thanks to the Royal Warrant Holders Association, Shepherd Neame and especially Chief Executive Jonathan Neame for endorsing our application and for his support for this initiative, which included making a separate contribution on behalf of the company.”

www.favershamstrikeforce.co.uk.

school and two turn-up and play sessions.

New players are always welcomed at the club. To find out more visit

Shepherd Neame Chief Executive Jonathan Neame said: “As the proud holder of a Royal Warrant for our Grant’s Morella Cherry Brandy and flagship Spitfire Amber Ale, we are delighted to hear that the Royal Warrant Holders’ Association has provided this generous grant to one of our local clubs.

“We pride ourselves on being at the heart of our community, so we were delighted to join the RWHA in supporting this fantastic organisation, which does such great work for families in our town.”

The club’s SEND sessions, which started with just three members,

Allan joins Chemisphere as Draught Quality Training Manager and will be instrumental in building different training packages which will drive quality standards from keg coupler to glass across the UK and further afield. He will add value and make a huge impact using various methods both practical and interactive.

“I can’t wait to get started. Chemisphere are experts at what they do. The best of the best. So to join such a great team and be

a part of raising their profile is very exciting.” Allan continued “I have grand plans!

We’re going to establish a training academy and raise the bar for quality standards in our industry. My background in quality training and being one of only seven International Draught Masters in the world makes me a perfect fit. I’m so excited to get going!”

Hance McGhie, Chemisphere’s Global Sales Director said “with over 20 years experience in the brewing industry Allan brings with him a wealth of knowledge and will be an invaluable resource and team member at Chemisphere. Welcome aboard Allan!”

This strategic appointment supports Chemisphere’s positioning as the go-to expert in the industry as well as their ambitious growth plans.

Visit www.chemisphereuk.com for more information.

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Top Tips For A More Energy-Efficient Business 10

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

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

Lowering energy consumption is highly profitable for businesses.

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

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

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

PERFORM REGULAR MAINTENANCE CHECKS ON EQUIPMENT

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

HOT WATER HEATERS Whilst considering switching business water suppliers can make a difference, investing in a more eco-friendly energy efficient hot water heater can be a great idea.

Hot water heaters can usually be installed directly where the old water heater tank was kept. This conserves energy as you won’t continue to heat copious amounts of water throughout the day.

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

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

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

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

Simply installing motion sensors for lighting can help your business

become much more energy-efficient and help reduce those energy bills.

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

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

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

LED lighting also boasts the benefit of minimal heat generation, ulti-

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

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

The most effective way to minimise phantom electric loads is to unplug equipment where possible, or failing that, set up standby times. Another energy saving technique is to incorporate smart power strips to help ensure power is being consumed.

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

The Drinks Trust Calls on the Drinks & Hospitality Sector to Engage in Annual Survey The Drinks Trust has released its annual industry survey, aimed at better understanding the wider drinks industry and hospitality community and how to best support the individuals who work within.

The past few months have proved particularly challenging for our drinks industry colleagues and have only been exacerbated by the increasing cost of living, which will have a profound impact on our financial and emotional well-being for many months.

In 2022 to date, the cost of living has increased exponentially. Our beneficiaries have been, and continue to be, amongst those most at risk from the ongoing financial crisis. As a matter of fact, in 2022 The Drinks Trust helped well over 4,500 colleagues facing hardship.

The Drinks Trust industry survey has been created to capture the current state and mood of the drinks hospitality industry, and understand the concerns and issues of its workforce. The results will help to evolve the services and support supplied by The Drinks Trust as well as businesses in the drinks hospitality trade. The survey comprises sections covering you, your work life and your well-being in the industry and should take approximately 5 minutes to complete.

By understanding the diverse nature of our industry, and what more needs to be done to evolve it, we can better support the drinks hospitality industry community.

The survey will run from 6th February 2023 until mid-March. The participants’ answers are completely confidential, and by completing the survey respondents can also win various drinks prizes. To take part in the industry survey go to https://waw.getfeedback.com/TDTS2023/

The Drinks Trust CEO, Ross Carter said: “The Drinks Trust is committed to further understanding the needs of the people within our industry, and as a result, provide the support and services that make a difference.

We are therefore asking drinks hospitality organisations, businesses and professionals to share our survey internally with their teams, and with industry colleagues, so we can have a comprehensive understanding of the services needed to make a difference in our industry.”

Andy Romero-Birkbeck, Founder & Director of We Are Wellbeing, added: “The annual Drinks Industry Wellbeing Survey provides us with a valuable insight into the needs, concerns and views of those working in hospitality. The data we receive allows us to improve the level of support provided by The Drinks Trust and partners like We Are Wellbeing.”

Jo Taylorson from Kingsland Drinks Group commented: “Building a better drinks industry starts with identifying what can be done to improve in all areas, and then swiftly getting behind initiatives that benefit people on a personal and professional level. This survey is an opportunity for everyone in the drinks industry to affect change. By sharing your feedback, you’ll be helping to take the UK drinks community to the next level.”

Becky Davies from Ten Locks commented: “It’s increasingly the case that hospitality has become a career versus a stop gap; I’ve confidence that those who stay the course and get among what it can offer will undoubtedly be the stars we watch truly succeed in the years ahead. Sharing your opinion now will help to ensure that everyone in the industry has access to what they need to thrive in the long term.”

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.

Issue 148

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How Hospitality Can Help the Chancellor Reduce Inflation Tackling the three root causes of price inflation in hospitality – energy, recruitment and taxes – in the Spring Budget can prevent price increases and drive down inflation.

In its Budget submission to the Chancellor, UKHospitality has highlighted how the right support on energy, unlocking the labour market and reducing taxes on the sector can lead to a significant reduction in the rate of inflation and deliver growth.

Severe cost increases in hospitality, particularly across energy, food and drink, has left venues with no choice but to pass these on to the customer, therefore contributing to the overall rate of inflation.

Without any interventions by the Government, cost pressures will intensify and drive up prices, with most operators already planning to increase prices by 6-10% when energy support is reduced from April.

TO AVOID THIS SCENARIO, UKHOSPITALITY HAS ASKED THE CHANCELLOR TO: • Introduce a new, lower business rates multiplier for hospitality to make our tax system fit for purpose.

• Implement minor, short-term immigration reforms to counter the sales being lost due to labour shortages, particularly abolishing or reducing the Immigration Skills Charge and offering more flexibility to students to work longer hours.

• Reform the Apprenticeship Levy to enable funding to be used for other forms of training and to change its operation to offer greater flexibility to employers and employees over training – and incentivise economically inactive people into work.

• Introduce a temporary, reduced rate of VAT to mitigate against the extraordinarily high energy prices businesses are facing, to stimulate growth and cut costs.

• Give clear direction to OFGEM to intervene in the non-domestic energy market and instruct suppliers to renegotiate over-inflated contracts.

UKHospitality Chief Executive Kate Nicholls said: “Inflation is the millstone that hangs around all of our necks and the Government has made it clear tackling these cost increases is a key priority. We agree, and the Chancellor can take a significant step towards achieving that in the Spring Budget by unlocking the potential of hospitality.

“Our venues have been ravaged by cost increases in every area, whether that’s energy, food, drink or recruitment. The scale of these costs have forced businesses to increase prices for consumers, something which has contributed to inflation.

“No business wants to increase its prices. Hospitality wants to be part of the inflation solution, not part of the national problem.

“There are measures that can be taken to somewhat relieve these pressures on venues and allow them to take advantage of demand, increase sales and keep prices low. For example, reforming the Apprenticeship Levy and offering employers more control over the deliver and funding of training would allow many of the economically inactive get back into work, at almost no cost to the Government.

“While we also recognise that the public purse strings are being held tight, there is a strong argument to tackle the tax burden on businesses in a responsible way. A temporary reduced rate of VAT would reduce costs, which would help lower inflation, and drive demand and growth. We saw its success during the pandemic and that can be replicated now.

“The sector has shown its potential to deliver rapid economic growth and tackle inflation, something the country desperately needs, and the Chancellor has the power at the despatch box on 15 March to enlist hospitality to help achieve his aims. I would urge him to do just that.”

Sacha Lord Welcomes New Culture Secretary, Lucy Frazer Sacha Lord, the Night Time Economy Adviser for Greater Manchester, said: “I welcome the appointment of the new Culture Secretary, Lucy Frazer, today. The sector has experienced the toughest years in its history and with this move I hope the support it is given starts to reflect its importance to economic growth.

“I encourage the new Culture Secretary to work urgently with the Chancellor ahead of his Spring Budget next month in order to deliver renewed opportunity and hope to the hundreds of thousands of hard working people our sector employs.

“I also urge the Secretary to call on the Chancellor to rethink business energy support, which will fall away substan-

tially from next month leading to the inevitable closure of swathes of cultural and leisure venues across the UK.” According to the Office for National Statistics (Jan 2023), Britain’s night-time economy has shed 700,000 jobs in the last six years as nightclubs and bars warn they face closure from the surge in energy bills and squeeze on consumer spending. Employment in cultural and leisure activities and sectors that support the industry has shrunk by almost a 10th since peaking in 2018.

A third of businesses are cutting trading days as a result of the spiralling energy bills, according to UKHospitality this February.

2023: the Demise of Hospitality 12

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By Melissa Toney is a solicitor and expert in regulatory and licensing at law firm, Shakespeare Martineau 2023 has begun in much the same way that the previous year ended for the hospitality industry, as shortages of staff, soaring energy costs, and low customer footfall continue.

These troubles are exacerbated by an almost perfect storm of factors including the cost-of-living crisis, high inflation, and the after-effects of both Brexit and the Covid-19 pandemic.

As a result, many providers are thinking of ways to balance their books, with pub group Stonegate announcing that they are to sell 1,000 venues – a move that will provide little comfort to smaller businesses. Whilst support for the sector has been promised at various intervals by the Government, a plan has yet to appear, and the sector is currently facing another tough year that may well be too much for some.

The hospitality industry faces many challenges, but staff shortages are among the most pressing. The survey carried out by the industry association UKHospitality, suggested a current vacancy rate across the sector of 9%, implying a shortage of 188,000 workers. As the figures suggest, the sector needs to find a solution fast, especially as it looks to rebuild, and with governmental support appearing unlikely in the near future, what possible solutions are out there for businesses to take advantage of?

One solution enacted by some companies is to adapt their business operations around staff shortages instead of waiting to fill vacancies, for example, by pausing lunch services at some venues until staffing levels are higher. Other restaurants and pubs have cut back on the number of hours food is served or are running reduced menus due to the lack of available chefs. Some venues have introduced a four-day week for all fulltime staff and reduced the number of days they are open. Additionally, owners and operators have stepped in

to fill roles.

Some businesses are reaching out to large workplaces to run onsite cafés or provide their products in ones that are already in place. This diversification provides crucial additional streams of income, and business owners should consider exploring where they can diversify their offerings to better their financial position.

Despite business providers coming up with creative solutions and working collaboratively, it would still be beneficial for the Government to provide specific targeted support for the sector. For example, the Government could help the hospitality industry by reducing VAT and providing business relief. The decision to maintain the level of tax made very little difference to the hospitality sector, as any profits made are quickly swallowed up by the increase in the cost of living and the cost of doing business. Hospitality businesses face rising costs on all fronts, from energy to ingredients, but crucially labour costs, as they try to support staff to navigate the cost-of-living crisis.

Unless more help is available to support the hospitality sector, then it seems inevitable that many businesses within it will simply cease to exist. For many customers, eating out is a treat or experience and if a decision has to be made between paying a bill or having an evening out, it is obvious which choice will be made, especially as businesses turn to solutions such as raising menu prices to bridge the gaps in their profit and loss.

The key message for the hospitality sector is to look after its teams, as short-staffed teams may become affected by burnout. It is also beneficial to provide an array of training, apprenticeship, and development opportunities where possible to help staff to develop and grow, while opening up different avenues for new people to join.

Working in hospitality offers a viable, stable, and rewarding career path, and businesses should be looking to promote their roles with school leavers and graduates to find their workforce of the future. By sharing success stories, getting involved with developing the courses, and encouraging more people to know about what hospitality has to offer will be the best solution to support this vibrant industry, particularly while robust Government support is not in place.

Vote Now to Find Winner of Tourism Superstar 2023

The annual search to find winner of Tourism Superstar has begun. Run in partnership with The Mirror newspaper, Tourism Superstar celebrates those individuals working in English tourism who deserve recognition for going above and beyond in their role to give their visitors the warmest of welcomes and an unforgettable experience.

Ten finalists have been shortlisted from across the country, working in a range of roles both tourism and sector-related – including a station master, a black cab driver, classic car restorer, wildlife enthusiasts, historians and a Commonwealth Games volunteer.

THE FINALISTS ARE: • Dave Paynter, Reserve Manager, WWT Slimbridge Wetland Centre, Cotswolds • Geoff Colvin, Chief Stationmaster, Kent & East Sussex Railway • Geoff Rose, Front Desk Volunteer, Shaldon Wildlife Trust. Devon • John Consterdine, Manchester Taxi Tours, Manchester • Luke Henshaw, Classic Vehicle Restoration Apprentice, Great British Care Journey, Peak District &

Derbyshire

• Michael Wilson, Official King’s Guide to the Kent Estuary, Morecambe Bay, Cumbria • Navnit (Yogi) Jogi, Welcome Ambassador, Birmingham 2022 Commonwealth Games, West Midlands • Jane Dixon, Ranger Jane’s Beach School, Northumberland • Rihanna Harris, Chris Burdon, Stonehenge Stone Circle Experience Hosts, Wiltshire • Tobie Jane Airey, Head of Visitor Happiness, Huckleberry Woods Micro Animal Adventures, Faversham, Kent The public are invited to watch a full-length video of the finalists below and find more information on each one, including individual films showcasing them in their natural habitats, on our website. (VisitBritain) Public voting is now open on The Mirror website.

The winner will be announced during English Tourism Week in the Mirror on Saturday 25 March. They will receive their award during the VisitEngland Awards for Excellence this summer.

Uptick on Food Prices: +4.1% Inflation Recorded in Q4 2022 Lumina Intelligence's Menu Tracker latest quarterly data revealed a significant rise in food prices, with a total food menu inflation rate of +4.1% from Q3 to Q4 2022.

The report notes that coffee and sandwich shops had the highest inflation rate of +7.4%, while chain restaurants saw an inflation rate of +5.0%. Also, the price inflation of existing menu items was higher than that of new menu items, at 2.34%. This hike in core dish prices can be attributed to the difficulties faced by food businesses, including supply chain issues and rising costs for ingredients, labour, and energy. As a result, consumers may encounter higher prices on their regular menu items.

Megan Thresher, Insight Manager at Lumina Intelligence, stated, "The food industry in the UK is facing major challenges, and this is reflected in the increasing prices for consumers. Operators are aware of the impact this has on their customers and are striving to minimize the effects as much as possible."

Total same-line drink inflation rose +0.6% from Q3 to Q4 2022, with the largest increase in Quick Service Restaurant (QSR) drink prices. Non-alcoholic drink prices saw the biggest increase in QSR channels, while restaurants saw the largest increases in alcoholic drink prices. Other channels kept drink price increases minimal to continue to attract consumers for out-of-home occasions and to spur consumer spending.

Farm Frites - The Fresh Taste of the Land Potatoes may be a seasonal harvest, but demand is year round.

We balance seasonality with demand to ensure high quality crops are used at their best.

At Farm Frites we harvest multiple varieties across two seasons with processes that ensure that the quality outcome is the same whichever variety we use.

Sustainability starts with us. There is a great responsibility with food manufacture and we are aware of our impact on the environment. Growing, manufacture and supply is the beginning of the chain, and it is important to us that we are setting the right intentions to minimise the impact.

Potato products go a long way to satisfying need for customisation, consumers expect to be able to customise for taste or to suit an allergy requirement.

Loaded fries allows from healthy to indulgence offers for flexitarian diets and

allow an operator to respond to trends in a cost-effective way – everything works with chips from plantbased, classic sauces & cheeses to world flavours and spices.

Our potatoes are grown and farmed at sites near our factory HQ and then prepared and frozen quickly allowing for essential nutrients to be retained in the product - freezing in itself is a preservative.

The Quick Oven Fries range is ideal for food outlets who need to serve great tasting fries but can’t use deep-fryers due to location operation or regulation.

These fries can be oven cooked in a conventional, trade oven from frozen in just four minutes Fast cooking times mean these fries allows operators to cook five times more portions in 20 minutes than other oven fries.

Our Ultimate Chip goes beyond triple cooked and is based on a ten-step process – the texture of Ultimate Chip is second to none. A full chip that is effectively a roast potato in terms of its inner fluffiness and external crisp. The imperfect lengths in each serving will offer an authentic product with more of a focus on texture, crispiness and taste – the ideal premium side dish.

For more information call us on 01452 415845, visit www.farmfrites.co.uk

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Issue 148

Using Payment Systems to Increase Recession Resilience

By Andrea Dunlop, managing director at Access PaySuite (www.accesspaysuite.com)

Having started its post-pandemic recovery, the hospitality industry is now bearing the brunt of record inflation, impacting both its own costs and consumer spending.

stability and security. Of course, flexibility is still a key factor – customers may ask to split the bill more often as their budgets become tighter. Doing so with their card (or digital wallet) gives them a much better oversight of their spending, but that does come with some risks too.

Last year, more than 32 pubs in England and Wales closed for good each month due to factors such as rising energy costs adding pressure and, according to the International Monetary Fund (IMF), the UK economy is set to perform the worst out of all advanced economies in the year to come. In real terms, this means that prices for customers and businesses aren’t set to stabilise any time soon.

Customers who are spending at your venue, or making a payment online, want to know that their payments will be quick, easy and safe. High profile data breaches are often making headlines, which cause the victims’ reputation to take a hit and are costly to fix.

This is worrying for hospitality managers. Wages are climbing higher than any other industry in the UK, and energy bills are set to soar by up to 82% by spring this year. All this paints a bleak picture, so how can the industry respond?

A 360-DEGREE APPROACH

GETTING THE BASICS RIGHT During the pandemic, digital payment systems were praised for helping the sector to bridge the gap between customers who were eager to return to ‘normality’ while adhering to guidelines and feeling safe.

Whether this was through pivoting towards a takeaway model with PayFac technology or adding QR codes to menus to make it easy to order and pay via mobile devices, the use of this type of technology has now become commonplace..

As we reach another crisis point in the industry, it’s important to approach it with the same sense of innovation – but not before getting the basics right first.

STABILITY AND SECURITY With digital payments now widely accepted, the priority for business owners must now be to move towards

While these are on a large scale, turning your attention towards investing in a secure payment system can help to reduce the risk of data being lost, while also providing reassurances to your customers that their sensitive financial information is protected.

Beyond point of sale, the way that payments are managed internally can also be transformed by digital systems, and doing so could put your business on a stronger financial footing.

Cash flow has always been king, but as wholesalers, contractors and other suppliers also cope with the challenges faced by the sector, intelligent automated systems could help to highlight any missed payments before the problem becomes too big to solve.

The leisure and hospitality industry can bring a lot of joy to people’s lives, whether it’s supporting catch-ups with friends, hosting special moments or giving people a base to explore new cities.

Yet when times are tough financially, it’s a luxury that many people choose to – or sometimes have no choice but to – go without. Last Christmas, 61% of people who were cutting back on spending chose to do so on gatherings, such as meals out.

As decisions over where and how to spend disposable income become more challenging with the rising cost of living, the hospitality sector can ill-afford giving potential customers any more reasons to save their money.

With a few simple switches to your payment systems, it’s possible to ensure you remain a first-choice when customers want a treat both during and beyond the current economic crisis.

Greene King Pub Partners Invests in Online Reputation Management Platform for All Leased & Tenanted Licensees Greene King Pub Partners, the leased, tenanted and franchise division of Greene King, has invested in a customer experience and online reputation management platform which all its leased and tenanted licensees will be able to use for free.

Reputation is a comprehensive tool that will help Greene King’s pub partners to establish and improve their online presence including their website, social media accounts and online listings.

The platform also enables licensees to read and reply to customer reviews in one place, bringing in reviews from Google, Facebook and Trip Advisor into one easy-to-use platform.

Using Reputation, pub operators can understand their online performance and make data-driven decisions to grow their reputation online, making their pub more visible to potential customers and appearing higher in search rankings. This in turn can drive increased footfall to pubs.

Greene King’s managed pub business has been using Reputation for over 4 years, which has resulted in improved pub online presence and review scores, contributing to improved sales and footfall.

The investment in Reputation is Greene King Pub Partner’s latest initiative to support its tenants and lessees to grow their pub businesses. It follows a series of social media workshops Greene King Pub Partners’ in-house Learning & Development team delivered last year to help licensees maximise opportunities online to grow their pub businesses.

Wayne Shurvinton, Managing Director for Partnerships & Ventures at Greene King, said: “Our investment in Reputation will help our Partners improve their online presence, which in turn should drive footfall to their pubs and ultimately enable them to grow their businesses. I am excited to see how our Partners make full use of the new platform.”

Chris Sparling, Head of Customer Experience – EMEA for Reputation, said: “We are thrilled to see how Greene King has embraced the power of customer feedback and the Reputation platform. In a competitive pub and restaurant landscape, establishments that listen to their customers’ needs and concerns will be the ones that see continued business growth.”

Hospitality Showcased in New Government Apprenticeship Campaign UKHospitality has worked in partnership with the Department for Education to secure new advertising for apprenticeships in hospitality.

JONATHAN FOOT, HEAD OF APPRENTICESHIPS AND EARLY CAREERS, COMPASS GROUP UK & IRELAND SAID: “We are delighted to be supporting this campaign.

Apprenticeships in both hospitality and catering will be showcased as part of the Government’s Career Starter Apprenticeships campaign, thanks to the work of UKHospitality. The sector joins the likes of construction, healthcare and education as part of the flagship campaign.

Engaging with young people as they start to think about what career they want is critical. Apprenticeships provide a great opportunity to take the first step on the career ladder, building up your skills, learning more about opportunities in the hospitality sector, all while earning at the same time.

The materials are promoted to schools and colleges across the country and feature apprenticeship success stories provided by training providers, such as HIT Training and Umbrella Training, and businesses, including Compass Group, Hilton, Greene King, Mitchells & Butlers, Pizza Express and Whitbread.

“We work with many partners to deliver apprenticeships to the under 18s, this includes engaging directly with schools as well as with programmes such as ASK and the Multicultural Apprenticeship Alliance. We also run our own Junior Chef Academy, where we develop future chef talent in partnership with schools, colleges and local communities, providing work experience and then apprenticeships once employed. Later this year we are excited to be supporting industry placements for the new Catering T Level working with Colleges and Providers.”

UKHOSPITALITY CHIEF EXECUTIVE KATE NICHOLLS SAID: “I’m delighted that hospitality and catering now features as part of the Government’s new apprenticeship campaign.

Apprenticeships play a critical role in developing future generations of talent and offer an exciting way to learn practical skills on the job.

“Working with the Department for Education to promote these career opportunities is significant and I’m pleased we’re able to partner on this important initiative.”

UKHOSPITALITY SKILLS DIRECTOR SANDRA KELLY SAID: “Promoting apprenticeships as an entry point into hospitality was a priority aim in UKHospitality’s Workforce Strategy and securing the sector’s inclusion in this campaign will go a long way to further embedding these opportunities within schools and colleges.

“Being able to hear from fellow apprentices about the skills they’ve developed and the successes they’ve achieved is so inspiring and I hope they convince thousands more to take up an apprenticeship.”

ADELE OXBERRY, CHIEF EXECUTIVE AND FOUNDER, UMBRELLA TRAINING, SAID: “Umbrella is proud to partner with UKHospitality on this vital campaign which will really highlight the important role that apprenticeships play, not only in our brilliant sector, but in all areas of business.

“Our apprentice’s stories are truly inspiration and we’re honoured to have been a part of their journey.”

PAUL CAPPER, HEAD OF APPRENTICESHIPS, MITCHELLS & BUTLERS SAID: “As we continue to face the ever-growing challenges around attracting and retaining new talent into our sector, educating young people on the fantastic career opportunities hospitality can offer is paramount to our future success.

“Working collaboratively to embed apprenticeship opportunities within schools and colleges will support growing our next generation of leaders, and that’s why we’re proud to support the Government’s Career Starters Apprenticeships campaign.”

DOROTA STRZELECKA, LEARNING AND DEVELOPMENT MANAGER, PIZZAEXPRESS, SAID: “Let’s make it inspirational and attractive – that’s my motto when working with providers on Apprenticeship Programmes at Pizza Express. The standard is a great structure but how we make it relevant and useful to our fantastic teams is the most important part for me. Encouraging our teams to learn at work, aside from free pizza, is the best way to support their career aspirations and simply retain them.

“Our apprenticeship offer is based on our career journey and is designed to be as individual as each of our team members. The Career Starter Apprenticeships campaign is an amazing opportunity for someone who has never worked in hospitality to understand the basics and become part of the team.”

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More Closures Imminent Without Further Intervention on Energy Bills, Hospitality Trade Bodies Warn vide, but if they fail to act at this crucial time, these essential businesses providing so much in our communities, villages, towns and cities will be lost forever.

Industry trade bodies, Hospitality Ulster, BBPA, UKHospitality and the BII, have jointly written to the Secretary of State for BEIS, the Rt Hon Grant Shapps MP, calling for further support for vulnerable pubs, brewers and hospitality operators, facing devastating energy costs which are crippling their businesses.

“Spiralling energy costs and having to commit to long-term contracts at eye-watering rates, now represents the single biggest threat to their survival. 50% of respondents to the joint survey have had to renew their energy contracts in the last six months of 2022, at a time of when prices were unfairly high in a non-competitive market.

With over 1600 hospitality businesses already having failed in the last three months (CGA and AlixPartners research), the organisations issued a stark warning about the thousands more potential business failures in the sector without further support.

In addition, results from a recent joint survey of BII, UKH, BBPA and Hospitality Ulster members, revealed the ongoing fragility of pub businesses, with one in three at risk of failure in the next 12 months, 16% of members having no cash reserves and a further 23% with fewer than three months reserves left. The issue is simply crippling the entirety of hospitality, from pubs at the heart of their communities through to city centre restaurant chains.

With the Energy Bill Relief Scheme (EBRS) closing at the end of March, operators will be left with little to no support from its replacement, the Energy Bill Discount Scheme (EBDS), leaving them facing bills of at least three and a half times that of the equivalent period in 2022.

The letter follows a call from the BBPA in January for an urgent inquiry looking at poor conduct by energy suppliers to be held, as well as UKHospitality’s Chief Executive Kate Nicholls giving evidence to the BEIS Select Committee earlier this week on the impact of the energy crisis on the sector.

In a joint statement, the organisations commented: “Hospitality businesses have faced countless challenges over the last three years, being the first to close and the last to open in the pandemic, battling against soaring inflation in every area of their business, and more recently, huge disruption caused by industrial action.

“Government has previously intervened to support our sector, recognising the tangible social value we pro-

“We are calling on the Secretary of State for BEIS to recognise the impossible situation facing our nation’s pubs, bars, restaurants, brewers and all those venues in hospitality, all of whom support communities across the whole of the UK. Government must ensure suppliers deliver a framework of fair and reasonable energy costs for hospitality businesses, and direct energy companies to allow those who were forced into contracts in 2022 at untenable rates to renegotiate, reflecting the now much lower wholesale prices, but also the record-breaking profits these suppliers have announced.

“Formally recognising our sector as an energy intensive and vulnerable area of the economy, as it has been throughout the pandemic and beyond, would also allow them access to the enhanced support under the EBDS. “Without this, thousands of otherwise viable businesses at the heart of their communities will be lost, along with local, flexible, skilled employment. The growth that Government needs can and will come from our sector, but without the support on energy bills the results will be catastrophic.”

Read the letter at https://bii.imiscloud.com/common/Uploaded%20files/important%20documents/2023/Letter%20to%20the%20Se cretary%20of%20State%20BEIS%20from%20the%20BII%20BBPA%20UKH%20and%20HU%202.2.23.pdf

Much Loved North Berwick Venue Herringbone Reopens Doors After Major Refurb and beautiful botanical plants throughout.

bolstering the enjoyable experience we offer to visitors.

The reimagined venue also includes a stunning new wall mural by Glasgow’s famous artpistol Gallery, an eclectic mix of upcycled furniture, and an infusion of colour through wallpaper and new handmade clay tiling.

“All of the changes have been made with our guests in mind and we very much look forward to welcoming them to our newly revamped venue whilst providing the exciting and engaging experience that Herringbone is known for.”

However, one of the biggest transformations is the venue’s new, state-of-the-art kitchen which has allowed the talented chef team to add an array of delectable additions to its already impressive menu.

Sure to impress even the most discerning of diners, dishes include roasted monkfish wrapped in parma ham and a plant-based option of spiced celeriac steak with cannelloni beans and spinach, as well some true Herringbone classics such as the seared flat iron steak slices with rocket, parmesan and fries or the sesame crusted Bass Rock salmon burger with wasabi mayo, crispy nori and fries.

ONE of East Lothian’s best-loved venues, Herringbone, reopened its doors on Saturday (February 4) after undergoing a significant refurbishment.

Herringbone, operated by leading Scottish hospitality group, Buzzworks Holdings, closed on Sunday 8th January for several weeks of renovation work, with a much-anticipated makeover modernising the venue in line with the group’s prestigious portfolio.

Designed by Buzzworks’ in-house design team, Herringbone has been lovingly restored with a new central wine bar acting as a focal point in the venue, with luxurious natural furnishings in a casual coastal style

For drinks connoisseurs, the enhanced modern bar will also be stocked with local craft beers, 30 wonderful wines by the glass and beautifully crafted cocktails within the independent venue.

Ash Bairstow, Operations Director at Herringbone, said: “Having opened our much-loved Herringbone in 2014, we’re delighted to invest in this substantial refurbishment after almost a decade of trading and to modernise it for the team, local community and visitors alike.

“It’s a fantastic venue which is loved in the area, therefore we have kept many of our key features whilst modernising the interior and

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

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Hoteliers Urge Government to Relax Rules to Aid UK Recruitment Raphael Herzog, Chair of Bristol Hoteliers Association (BHA), said:

Bristol hoteliers are urging the Government to relax some of the post-Brexit rules which have hindered their ability to recruit in recent years.

“The past few years have been extremely challenging for the hospitality sector and there are still some huge difficulties to overcome.

A combination of the impact of Brexit, coupled with the Covid-19 pandemic and the resulting lockdowns, caused huge problems for the hospitality sector, which has traditionally drawn heavily upon European workers to help staff hotels, pubs and restaurants.

“Brexit, the pandemic and now the cost-of-living crisis, particularly in terms of energy prices, have created the perfect storm.

“One of the biggest issue for us remains recruitment in some key areas of our businesses, such as chefs, food and beverage staff, room attendants and so on, which is why we think it is time for the Government to look at relaxing some of the Brexit rules.

Before Brexit, it’s estimated that the UK hospitality sector employed more than 400,000 EU workers.

Today, EU employees make up 28 percent of the UK’s hospitality workforce, compared to 42 percent pre-pandemic.

“This will help not only hotels and other hospitality providers, but many other sectors which have also been struggling with staff shortages, to help get Britain’s businesses back on their feet.

Many workers went home to be with their families when the Covid-19 crisis came, forcing businesses into lockdown.

“News reports are full of stories of staff shortages, from bus and coach drivers to care providers, which is leading to hospital beds being blocked because people are not able to go home because there is not the community care services available to them, largely because of staff shortages.

Then, because of changes in employment law brought in by Brexit, most were unable to return, leaving huge workforce gaps, in hospitality and other sectors.

Many hospitality businesses which had managed to keep doing despite being forced to close because of the pandemic found they were struggling to find the staff they needed when they were able to re-open.

“The country is on its knees because of a shortage of staff in so many sectors, which is why we are urging the Government to open up the EU borders more and give many British businesses the helping hand many of them so badly need.”

And little has dramatically changed since to significantly ease the staffing shortage.

With Chancellor Jeremy Hunt due to deliver his budget on 15 March and hoteliers are urging him to give them the power to boost the recovery of their businesses by being able to recruit the staff they need.

To find out more about the BHA and everything it does to support the hospitality sector in Bristol, visit www.bristol-hoteliers.co.uk

Restaurants & Diners Raise £750,000 for Homeless Charity Glass Door is one such charity operating in West and South London supported

by StreetSmart funds. Their CEO JO Carter says: “As temperatures plummet, it is becoming life threatening to be sleeping on the street. Glass Door’s vital night shelter circuits are open to provide those with nowhere else to go somewhere safe and warm to sleep. We’re proud to have been working with StreetSmart for 15 years. This year, their donation could support 50 guests to stay in our emergency winter night shelter for one week.”

Restaurants and diners throughout the UK have raised £750,000 for the homeless, following another successful StreetSmart campaign. It adds to the more than £12million that the charity has put towards good causes since its founding 25 years ago.

StreetSmart’s scheme, which adds an optional £1 donation to diners’ bills, raised a record total, with London restaurants alone contributing over a £250,000. Throughout the UK, 550 restaurants participated in the fundraising scheme, which helps more than 50 homeless charities, and costs restaurant’s nothing and customers very little,, is supported by LandAid, who cover all the campaign’s costs. As such, every penny of what’s raised goes towards helping those who need it.

The eateries in Selfridges alone raised £97,000. These funds will be used to provide accommodation for 18–25-year-olds who do not have a safe and secure place to call home, distributed between Centrepoint in London and Manchester, and St Basils in Birmingham. Both charities will be able to create new bed spaces to support dozens of young people who otherwise could end up sleeping on friend’s floors, night buses or on the streets.

The campaign saw restaurants add £1 per table to diners bills (optional) during the festive period, and now, the money raised will help tackle homelessness in cities across the UK during the current cold snap and beyond.

It was a successful year for the campaign, with over 550 restaurants involved from Burnt Orange in Brighton raising £6,000, to Celentano’s in Glasgow raising £2,000 to fund projects in their local communities.

Meanwhile in London, The River Café in Hammersmith raised £14,000, Cubitt House group of pubs raised £24,000 and ACME Fire Cult in Dalston raised £1,300, showing the diverse nature of those who took part but all of whom come together once a year to support StreetSmart.

This vital support is needed more now than ever, as sadly latest figures show a 21% increase in rough sleeping in London alone compared to the same period last year.

Paul Morrish, Chief Executive at LandAid, said: “I am delighted at the total raised from the 2022 StreetSmart campaign. LandAid are proud of the special relationship that we have with StreetSmart, and it has been amazing to see such enthusiasm across the hospitality and property industries in supporting the campaign, particularly during some testing years. This small choice will create huge impact in supporting homelessness projects that will bring both relief and security to those who need it most across the country.”

Pub and Bar Operators Embrace Indulgence During Festive Season Pub and Bar operators took advantage of the festive season to offer customers a taste of indulgence, with burgers and chicken dishes emerging as the most popular main courses. According to the latest data from Lumina Intelligence’s Menu Tracker, 21% of main course orders on pub and bar menus were burgers, showing a growing share compared to Q3 2022.

57% of new dishes introduced by pub and bar operators were main courses, an increase of 2% compared to Q3 2022. The top new releases were burgers and chicken dishes, reflecting the current market trends of indulgence, customisation, and nostalgia. The popularity of dessert dishes also increased, with a 4% increase in share.

Ice creams, sorbets, and cake were the top two new desserts introduced.

Starters such as wings, nuggets, and tenders also saw increased share, while chips remained the most popular side dish. The recent World Cup created opportunities for operators to target consumers through promotions on pub favourites as increased consumers visited pubs to enjoy the games.

“Operators are always looking for ways to bring joy and excitement to their customers, and the festive season provided the perfect opportunity to do so, aligning menu offerings with the growing trends of indulgence and nostalgia” said Megan Thresher, Insights Manager at Lumina Intelligence.

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!

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!

THE REAL DEAL

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

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Director of Carbon-Conscious Gloucestershire Hotel Selected as New Chair of The Stroud Tourism Forum The director of a luxury Gloucestershire hotel has taken on the new Chair of The Stroud Tourism Forum – offering a fresh new perspective on sustainable tourism across the Stroud Valleys region.

Sarah Brewster, Director of Stonehouse Court, located in the heart of the Cotswolds, will now lead the charge in promoting tourism across each of the district’s towns and surrounding areas – whilst also serving as a sustainability champion for Visit Gloucestershire alongside Slimbridge, Westonbirt and Stroud Brewery.

Taking over the role from Hannah McDonnell, who now acts as Sustainability and Social Value Lead for Visit Gloucestershire, Sarah will work in tandem with Vice Chair, Tony Davey, also Chair of Stroud Chamber of Commerce, to offer opportunities for businesses and key stakeholders to share best practice and help shape the Stroud Tourism strategy over the next five years – helping to promote the

uniqueness of the region’s market towns and their immediate surroundings to visitors who may not be aware of the range of things to see, do and experience across the Stroud District.

Commenting on her recent appointment, Sarah said: “My aim as Chair will be to support businesses and local councils to drive forward sustainable tourism across our whole region, increase visitor spending from both the domestic and international markets, and help businesses and local communities to grow and prosper.

“I am very passionate about what Stroud and its surrounding area have to offer and will be looking to explore how we can attract a wider audience. Sustainability is also at the forefront of my hospitality motivations, and it’s vital that we champion conservation so that future generations can enjoy the surrounding natural beauty in years to come. It’s because of this that sustainable tourism is high on our agenda.”

To date, Stonehouse Court has committed to installing new energy-efficient boilers, using 100% renewable electricity through its provider, Ecotricity. In addition, it uses 95% LED lighting throughout the building, motion light sensors in corridors and has implemented efficient recycling and waste minimisation schemes, as well as a flagship on-site bottling system for its water needs.

Sarah concluded: “We will be working towards a five-year vision designed to shape the tourism strategy across the Stroud District and are always keen to hear from more tourism businesses across the region.

Creating a cleaner and more sustainable future for both the local community and wider world must top the priority list and as the climate crisis intensifies, so does the need for accountability and action” If you would like to get involved, please contact sarah@visitstroud.uk

Shortlist Announced for Springboard Awards for Excellence 2023 The 48 shortlisted hospitality businesses competing to win a coveted Springboard Award for Excellence on 20 April has been announced. The charity were delighted to receive more than 200 entries and nominations this year, a record number for their prestigious annual awards. This made the judging process tougher than ever for the panels of hospitality professionals, compiled of external Springboard supporters and ambassadors.

The awards ceremony itself will take place aboard Oceandiva, Smart Group’s impressive 600 capacity, 86 metre long vessel, a revolutionary, Co2 neutral event space, on the River Thames.

Broadcaster and journalist Gordon Smart, presenter on ITV’s Good Morning Britain, will be the host for this year’s awards.

Gordon is predominantly known for having hosted afternoon shows on talkSPORT, BBC Radio Scotland, the evening show on Radio X

and Weekend Breakfast on BBC Radio 5 Live.

The awards will recognise and celebrate the UK and Ireland’s hospitality superstars. This includes those who have inspired us over the last year with their resourcefulness, creativity, innovative ideas, those who have supported the growth of their organisation, developed their co-workers and been leaders within their communities.

Looking forward to the event, which takes place on 20 April, Springboard’s CEO, Chris Gamm said: “The Awards for Excellence is a great opportunity for the industry to come together and commend our top businesses, showcasing their successes and hugely talented workforce. Each year, the award ceremony grows and becomes more exquisite; This year is no different and we are excited to be holding the Awards for Excellence on this exclusive new venue on the River Thames.”

The British Beer and Pub Association Has Launched Its New Brand, Reinstating Its Role as the Voice of Brewers and Pubs Unveiled at a parliamentary reception alongside members, industry leaders and influencers, and MPs, BBPA’s new brand aims to embody the Association’s role as ‘the voice of brewers and pubs’.

The new brand embodies each element of BBPA’s work with members; highlighting the uniquely British institution and industry it represents, showcasing the process and innovation of UK brewers, the pub as a place for people to join together and connect in communities across the country, and last but not least, the unmatched brilliance of a well-poured pint.

Following the premiere of an animation telling the story of the new brand, Emma McClarkin, Chief Executive of the British Beer and Pub Association said:

“Our new brand is about highlighting our strengths and the future of our sector. For over 100 years, BBPA has championed the needs of British brewers and pubs and it is now more than ever our voice needs to be heard, celebrated and invested in for future generations.

“We need people to know our industry is not only brimming with warmth and passion, but also innovation, resourcefulness, skills, talent and above all, a desire and commitment to serve communities in every single part of our country.

“We are proud to represent British pubs and brewers, and hope our new brand speaks to the genuine emotion, vibrancy and heritage our brilliant sector is known for as we look to the future.”

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.

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

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Why Weather-Proofing Your Commercial Outdoor Space Should Be A Priority In 2023

By Stuart Dantzic, Managing Director, Caribbean Blinds (www.cbsolarshading.co.uk) PREPARE FOR RAIN

As the world returns to a sense of normality after a chaotic couple of years, life post-pandemic certainly looks a lot different for many of us.

Reigniting our love for the great outdoors and the “staycation” are amongst some of the most prominent new norms for Brits.

If the change-up of the 2022 World Cup being held in December has taught us anything, it’s that regardless of weather and time of year, the masses will flock to local watering holes to support national/popular events. 28.5 million pints were sold across the UK on the 10th December – the day England exited the World Cup – an increase in 166 pints compared to a regular Friday and Saturday.

Statistics show an additional 18,000 restaurants that listed ‘outdoor dining’ as part of their offering since the start of the pandemic. For establishments to capitalise on this new-found interest and growth in outdoor dining, it’s important that they utilise the full potential of any outdoor spaces and secure them for year-round protection.

To support these busy times, utilising all available space is important and, in the winter/wetter months, waterproofing outdoor spaces is imperative. It’s likely that more temporary covers such as brollies and parasols won’t stand up to adverse conditions and although retractable awnings can protect and shelter customers from sun, shade and light rain showers at the touch of a button, they can be susceptible to damage from high winds.

INCREASE CAPACITY As a general rule, all businesses should be taking advantage of every resource available to them, however, commercial outdoor spaces can often be overlooked and not utilised to their full potential. By investing in and monetising outdoor spaces, commercial establishments such as restaurants, bars and hotels can reap the rewards, resulting in an increase in revenue, footfall, reputation, and overall business success.

Preparing outdoor spaces for year-round use can provide venues with additional seating/eating areas, expanding their capacity and enabling them to welcome more guests – especially during busier periods such as public holidays, the festive season and national/regional events.

CAPITALISE ON ‘BEER GARDEN’ & ALFRESCO DINING CULTURE As summer approaches, many Brits will flood towards pubs, bars and restaurants in search of a pint in the sun or an al-fresco style lunch/dinner, and with many businesses competing for their attention; it’s essential to provide an outdoor space that offers comfort, is aesthetically pleasing

and stands out from the crowd.

Although soaking up the sun will be a priority for many, comfort is key to enticing customers, whilst enhancing their overall experience. As such, it’s important to provide substantial shading to offer a welcomed break from the heat. Awnings provide instant shade and shelter from direct sunlight; both heat and glare (bright light) and offer outstanding UV protection (typically 95% minimum UV block). Not only this, but they also deliver a much-needed cooling effect to the indoor room adjacent to where they are positioned and help stop fixtures and furnishings from fading.

Modern pergolas with either sliding fabric or rotating aluminium louvered roofs and sides offer a more pragmatic solution, providing protection from heavy rain, gale-force winds and even snow. Pergolas with a retracting or rotating louvered roof are also multifunctional and can be left open throughout the warmer months and fully closed during the winter. The addition of side screens, LED lighting and infrared heating will also provide customers with additional comfort and warmth, enabling businesses to make the most of their outdoor commercial space at all times of the day (or night) and in any weather.

Regardless of season and time of day, weather-proofing your commercial outdoor space will benefit and support business growth, revenue and capacity, whilst working in tandem to boost the venue’s potential and enhance its reputation as a result.

Fence Gate Lodge Scoops ‘Perfect Stay’ Award The Fence Gate Lodge in Pendle has just been crowned winner of the Perfect Stay Award at the coveted Lancashire Tourism Awards 2023.

ment and a function room which we feel exudes quality and charm; and which retains and enhances many of the original features including exposed brick walls and woodwork.

The category honours the crème de la crème in the hospitality industry who offer unrivalled facilities and an unsurpassed customer experience. The award is a huge coup for the boutique hotel which has already been the recipient of this award in 2019 before lockdown and boasts a five gold star AA rating too. As the winner of the Perfect Stay Award, The Fence Gate Lodge will now automatically be entered into the VisitEngland Awards for Excellence 2023 representing Lancashire in this category.

“Key to our vision was to create a bespoke offering that captures attention to detail and quality throughout a seamless customer journey and winning this award against such tough competition is the affirmation needed that we have achieved our goals.”

Kevin Berkins, owner of Fence Gate Lodge said: “To win this award against such esteemed finalists is a great achievement and I am fiercely proud of the team that has made this happen. We pride ourselves on the unsurpassed customer journey we offer; the personal touches and attention to detail and to have this recognised by Marketing Lancashire is the cherry on top as we celebrate our 40th year in hospitality.

“To build on the offering of Fence Gate, we opened the lodge itself in 2017. Formerly six cottages which were later converted to a public house, Fence Gate Lodge is now a 24-bedroom hotel with suites, an apart-

Rachel McQueen, Chief Executive of Marketing said: “Success in 2022 was hard fought, hard won, against, quite literally, all the odds.

But successes there were, and significant ones too.”

On the finalists this year she said: “What came through loud and clear from the judges and our mystery shoppers was the tremendous hard work, determination, entrepreneurship and vision demonstrated by our tourism businesses.

“There is absolutely no shortage of pride, passion and ambition in this room, and myself and the Marketing Lancashire team look forward to working with you to support the county’s tourism and hospitality sector to thrive.”

The winners of the Lancashire Tourism Awards 2023 were announced at a black-tie ceremony at Blackpool’s Winter Gardens with celebrity host, Steve Royle.

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.

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.”

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.

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.

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

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

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

By Alex Kiely, General Manager of Choco UK (https://choco.com/uk/) process, replacing the ‘gut feel, phone and paper list’ system. All available products are shown on the interface in real time, giving chefs the confidence that in a few clicks they can know exactly what products they are ordering and at what cost. This is hugely important, with inflation soaring and food costs changing on a daily basis, the platform provides transparency to chefs for accurate budgeting.

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

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

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

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

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

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

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

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

THE SUPPLIER PERSPECTIVE

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

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

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

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

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

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

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

Hollywood Star Keanu Reeves Stuns Pub’s Locals with Surprise Visit Hollywood star Keanu Reeves surprised pub locals after paying a surprise visit over the weekend.

Posting a picture on their Facebook page, the pub said: “So today we had a surprise visitor for lunch… What a lovely man he was too.

“Laura asked if he would be ok with taking photos with the kitchen lads. He marched into the kitchen shook their hands and praised them for the food they had prepared. Suffice to say he made their days!!!”

“It was a bit worrying because I had to cook for him but we took it out to him and he said thank you and was really nice,” 18-year-old Scott Valentine said. Apparently Reeves two others ordered two large

fish and chips and two shepherd’s pies.

Posting photos of the surprise encounter to its Facebook page, a staff member of The Robin Hood wrote: “He took the photo and I put it on my Instagram and it blew up quite a lot. Loads of people said it was amazing and they were really jealous.”

Taking to Twitter Fullers said “Imagine Keanu Reeves just casually rocking up to your local pub for fish and chips… well, that’s exactly what happened to our tenants at The Robin Hood in Tring, Hertfordshire.”

Producers Unite to Say ‘Don’t Destroy Scotland’s Drinks Industry’ Scores of Scotland’s most iconic distilleries and brewers have united to call on the Scottish Government to abandon proposals to ban the marketing of the nation’s globally celebrated whiskies, beers, and gins.

portionately impact Scottish businesses, with global brands remaining able to engage with major international sport teams and events, which carry prominence in Scotland and in many cases the broadcast coverage accompanying it.

A coalition of over 100 producers and brands active in Scotland are calling for the immediate shelving of alcohol marketing proposals recently unveiled by the Scottish Government. These include banning distillery and brewery shops from selling branded merchandise to visitors; banning drinks industry funding of sports and cultural events such as rugby, football, arts festivals, and live music; removing drinks branding from pub umbrellas and glassware; and even a ban on the promotion of low and zero-alcohol products.

Scotland has a long and proud heritage of brewing and distilling the very finest drinks in the world. Our whiskies, beers, gins and other products are enjoyed and sought after across the globe – iconic exports which in turn drive our economy here at home.

In an unprecedented display of concern and opposition, drinks producers from all over Scotland sent an open letter to the Scottish Government, saying “Don’t destroy Scotland’s drinks industry”.

In an impassioned plea to Holyrood ministers, the producers shared the following letter:

DON’T DESTROY SCOTLAND’S DRINKS INDUSTRY Plans unveiled by the Scottish Government to introduce a blanket ban on alcohol advertising and sponsorship could not have come at a worse time for our sector, and the many thousands we employ.

Such a ban will harm Scotland’s alcohol distillers and brewers, who are an integral component of ‘Brand Scotland’ with no clear evidence to justify such a move. Restricting the ability to promote and market products responsibly will remove a vital route to market and go against the Scottish Government’s vision to double the turnover of the food and drink sector by 2030.

A further unintended consequence of these proposals would be the blocking of a key source of vital funds to Scotland’s sports and arts & culture sectors, at a time when they can least afford this. This will also dispro-

Scotland’s brewers and distillers together provide employment to 88,700 people and contribute £6.1 billion (GVA) to Scotland’s economy annually.

Our sector suffered hard through the Covid years but proved its resilience as it has so many times before. Today, in a cost-of-living crisis that is placing unbearable strain on our customers, the Scottish drinks industry is once again facing a challenge which threatens the very existence of many of its members. At times like these, we urgently need the support of our government and elected representatives.

We recognise and share in the Scottish Government’s determination to reduce harmful consumption of alcohol and agree that there will be further workable steps the alcohol industry can take to help. However, these proposals will not serve to achieve this and do not address the root cause of why someone might come to have a harmful relationship with alcohol. Instead, they will needlessly hold our country back, to the detriment of Scottish jobs.

With the support of brewers and distillers across Scotland and the UK, we urge the Scottish Government to listen to our concerns regarding the significant impact these measures will have not only on the alcohol industry, but on the thousands of families it supports, but wider Scottish society too.

Prominent Lake District Tourist Hotspot Pub and Hotel Now Available with Significant Investment Issue 148

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er’s flat alongside its plentiful staff accommodation and parking.

The proposed works, which the new operator would have input into, would involve a top-to-toe redecoration of the pub giving it a more modern country look and feel and creating seating for over 200.

Inside, upgrades will include new lighting, flagstones and hand sawn wide timber floorboards, a new bar with overhead gantry, retro style leather armchairs and rustic wooden tables and chairs. An open through fire with woodburner will demark the pub’s two trading areas and create a greater sense of space.

Outside, the pub façade will be redecorated in more contemporary black and grey colours with new signage and lighting completing the look. The front of the pub will also benefit from a new alfresco café style eating and dining area. The large beer garden at the rear of the pub will also be upgraded with new timber furniture. Planting and festoon lighting will add to the ambience.

The Grey Walls pub and hotel on Elleray Road in Windermere, a year-round Lake District top tourist destination, is being offered to experienced operators to lease with the benefit of a major £750,000 investment.

Extensive staff accommodation and parking, a rarity in this prime location, and multiple income stream potential make The Grey Walls an appealing commercial opportunity.

Heineken-owned Star Pubs & Bars plans for The Grey Walls will transform the tired premises into a premium local with a reputation for great food and drink, filling a gap in the market. It will also have 10 ensuite letting bedrooms and a newly refurbished two-bedroom manag-

Other changes will include a new commercial kitchen and upgrade of the customer toilets, a new hotel reception area, renovation of the cellar and installation of the latest dispense technology which improves the quality and consistency of draft beer and cider. The Smart Dispense System’s unique cooling technology and line insulation from keg to tap is 20% more energy efficient than standard systems, keeping cider and beer colder.

Says Star Pubs & Bars Area Manager, Rick Rose-Coulthard: “The Grey Walls is all about location, facilities and an opportunity to be part of one the UK’s top staycation locations. It is right in the centre of beautiful Windermere in the Lake District National Park, one of the UK’s leading tourist destinations. Even better, it is only 200 meters from

Windermere train station and has parking, so is perfect for both local and tourist trade. With competition for staff, the extensive staff accommodation is a real bonus, especially as this is a rarity locally.

“There is a great opportunity for the right operator to capitalise on the current lack of premium, destination food-led pubs in the area. They will need to have run a good food pub before and preferably have hotel experience.

Anyone interested in finding out more about leasing The Grey Walls can see further details by visiting www.starpubs.co.uk/pubs/greywalls-windermere

Menus On the Rise: UK Food and Drink Industry Shows Resilience with Pubs & Bars leading a +2.7% Increase in Q4 2022 The UK food and drink industry is powering through, adhering to creativity to propel sales as menu counts are on the rise in all channels: pubs & bars, chain restaurants, QSRs and Coffee & Sandwich shops. A new report from Lumina Intelligence's Menu Tracker reveals that the average number of food and drink items on menus in the fourth quarter of 2022 reached a record high of 151, a 2.7% increase from the previous quarter.

Quick Service Restaurants (QSRs) were the only channel not to increase its total drink count, but the average number of food items on QSR menus remained stable. QSR operators continued to offer a wider range of options to attract customers, especially during the festive period. Restaurants and other channels also expanded their drink ranges, with seasonal options such as Christmas cocktails and hot drinks becoming increasingly popular.

Pubs and bars saw the largest increase in menu counts, with an additional 10 items added to their menus.

All channels saw growth in main course dishes, reflecting the creativity and innovation of the UK's food and drink industry.

This new data sheds light on the importance of menu innovation and variety for businesses looking to stay competitive and attract customers. The UK food and drink industry continues to demonstrate resilience and growth, making it an exciting time for the sector.

Changing Tastes for Whisky - Insights Into Whisky Consumption Product intelligence platform Vypr has released its latest Whisky drinkers' trends report. Using a nationally representative panel from its 65,000-strong community, Vypr asked whisky drinkers what would they would like to see more of in the category. Drinkers were asked about premium options, taste, lower alcohol versions and whisky produced outside of the UK. 18-24 year-olds wanted more access to sample sizes as they developed their taste and understanding of whisky. They (34%) also wanted to see more flavoured whisky, such as honey and caramel flavours. It's a similar story for the 35–54 age bracket, who also chose flavoured products and more sample sizes.

The 55+ bracket seems to be much happier with their current whisky products, with 33% stating they'd like to see more premium products and 46% stating there's nothing further required. Overall, 63% of drinkers said they would drink the same as in previous years.

PREMIUMISATION

key factor at 30%. As incomes increase, taste and quality remain the top choice for consumers. As incomes rise, so does the preference for the age of a whisky.

Interestingly, across all income groups, only 22% of consumers were concerned about the sustainable production of whisky or the country it is produced in. This suggests that consumers are open to non-traditional producers such as Japanese distillers.

NON-WHISKY DRINKERS OPEN TO TRYING WHISKYBASED DRINKS Vypr wanted to know if non-whisky drinkers would be tempted to try whisky over the summer period. 40% of all respondents said they would if it was part of a cocktail. In addition, 32% stated they'd try whisky if it were in a ready-mixed can, with 30% saying they would if there were more flavoured options. This figure rises for the 18-34 age group to 44%. In the 55+ age group, respondents placed access to samples as their top choice at 47%, with access to more flavoured spirits at 45%. Finally, 39% of 35-54 year-olds stated cocktail kits would be a way to try whisky over the summer.

Delving deeper into the insights generated by Vypr's proprietary platform, whisky drinkers were asked about what elements make the drink a premium product. Vypr segmented the data by income and age bracket to understand how finances and generational attitudes can change. As well as pricing, Vypr wanted to know about bottle design, taste and quality, age and provenance of a whisky.

Regarding the difference between genders, 44% of male drinkers cited they would be open to trying whisky via a cocktail kit (30% via a ready-mixed can).

At the same time, 39% of female drinkers would try whisky via a cocktail kit.

74% of respondents earning up to £18,000 cited that taste and quality were the most important, with 48% saying price was important. The data changes dramatically as income increases to £25,000, with only 52% saying taste and quality were important. 38% of drinkers in this bracket said single malt was important, with age and price important at 34% and 30%, respectively. Interestingly this demographic also placed craft whisky as a

Ben Davies, founder of Vypr, comments: "There is a lot of opportunity within this category ranging from premiumisation, increased flavour options and introducing new drinkers to whisky. Product owners could provide sample opportunities with this summer, including cocktail kits for both at-home and on-trade. By experimenting with new flavours, ingredients and servings, category owners could see growth from non-traditional markets."

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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

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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

Products and Services From Humble Kitchen To A Growing National Brand! Gibson Plus Landmark Baubles 26

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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

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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 + VAT £22.86 + VAT £17.18 + VAT £41.90 + VAT £1.99 + VAT £1.99 + 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

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It's Time To Get Real

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

Visit www.littlepod.co.uk

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

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

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

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

Brothers Cristian and Andrea Tombacco are joint

owners of Vinicola Tombacco.

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

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

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

Let Your Dessert Menu Sparkle with Just Desserts

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

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

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

We can’t bake great cakes without looking after our

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

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

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

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

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

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Issue 148

Laundry and Linens

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

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

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

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

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

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

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

Quantex: Full Linen Quality Control

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

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

THE SOLUTION: QUANTEX BY KANNEGIESSER

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

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

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

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

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

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

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Issue 148

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

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Fatstrippa Launches Approved Contractors Network Fatstrippa has been at the forefront of Fats, Oils and Greases (FOG’s) Management for the Catering and Food Manufacturing Industries since the 1990’s when it introduced its patented Fatstrippa Range of non-mechanical Grease Recovery Units.

These units achieved FOG recovery rates of well below 35 ppm eliminating the need for secondary treatment with costly enzymes or chemicals.

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

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.

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.

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

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

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 (subject to status) 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

ComPaCK FroNT loadING dIsHWasHers

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

ComPaCK Pass THroUGH dIsHWasHers

d100

For all models

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

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

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

BT100/BT100s

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

BT100TC/BT100TCs

Commercial Kitchen Fit-Out

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

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By David Chesshire, National Accounts Manager, Blue Seal (www.blue-seal.co.uk) the batter plates from continuous cooking and carbonising, which in turn helps prevent the degrading of oil quality. This all achieves considerable cost saving for the operator with fuel and oil, as well as time efficiency, producing the finished products.

Evolution Fryers and Filter Units

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

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

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

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

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

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

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

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

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

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

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

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

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

• separates down to below 35 parts per million.

• eliminates need for enzymes or chemicals.

• Constructed of 3mm 304 Grade stainless steel.

• 10 Year Construction Warranty.

• manufactured in UK and Ireland.

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

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

www.fatstrippa.co.uk

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

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

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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

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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

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EXTENDING OUTDOOR LIVING Extending Outdoors Ltd

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Retractable Buildings - Retractable Roofs - Glazing Choices - Automatic Awnings

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

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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

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

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

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

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

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

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

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

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

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

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

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

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

See the advert below for further details.

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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

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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.

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

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

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

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

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

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

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

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

DARTMOUTH, DEVON

PRICE: £120,000

• Premium Cocktail & Wine Bar Located Within South Hams • Voguish Interior Decor Creating Laid Back Sophistication • Internal Capacity for Circa 80 Guests • Dedicated Outside Seating Area on Promenade for 26 • Potential to Expand on this Already Successful Business

LEASEHOLD

REF: 4269

• Impressive Detached Tudor Style Property in Fabulous Location • Long Established, Well Appointed Licenced Restaurant with Outside Seating • Commercial kitchen with Prep Area and Wash Up Room • Exceptional Self-Contained 4 Double Bed Accommodation • Private Parking for 4 Cars and Outbuildings

MINEHEAD, SOMERSET

PRICE: £600,000

FREEHOLD

REF: 4265

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

DUNSTER, SOMERSET

PRICE: £1,300,000

FREEHOLD

REF: 4302

• A Fabulous Waterfront Inn with Views Over South Devon Coastline • Large Open Plan Traditional Trading Area, Commercial Kitchen & Ancillaries • Outside Trade Patio Area & Balcony with Coastal Views • 1 Bed Owners Apartment with Sea Views & Secondary Managers Flat • 4 Letting Rooms on the Top Floor - 3 with Spectacular Sea Views

DAWLISH, DEVON

PRICE: £430,000

FREEHOLD

REF: 4188

W! NE

PRICE: £125,000

W! NE

PRICE: £27,500

W! NE

NR, SALCOMBE, DEVON

• Award Winning Restaurant in Idyllic South Hams Location • Panoramic Coastal Views over Area of Outstanding Natural Beauty • Trading 11 Months of the Year • Local Repeat Custom with Huge Tourist Boost • Contemporary Interior Design & South Facing Terrace

LEASEHOLD

REF: 3684

TEIGNMOUTH, DEVON

• Charming Catering Premises Close to the Seafront • Fully Equipped, Licensed and Seating 28 • Previously Trading Daytimes with Scope for Evening Trade • Ideal Turnkey Operation in Sought After Area • Perfect Owner Operator Opportunity

LEASEHOLD

REF: 4425

• Substantial Character Village Inn Close to Wembury Beach • Refurbished & Unopposed Community Pub with Trade Gardens & Car Park • Lounge Bar & Restaurant, Commercial Kitchen & Spacious Living Accommodation • Currently Closed, Previously Trading at Impressive Levels • Available on a New Free of Tie Lease

WEMBURY, DEVON

LYME REGIS, DORSET

LOOE, CORNWALL

DORSET VILLAGE

Immaculate Coffee Shop & Café

Impressive Licensed Café & Bistro

Detached Country Inn & Restaurant

Completely Refitted in 2019

Furnished To A High Standard

3 E/S Letting Rooms & Owners Appt

Easily Manageable Business

Lucrative Trading Position

Bar/Restaurant 60+, Al Fresco Seating 50+

Daytime Hours Only

36 Covers Inside, 48 Covers Outside

Commercial Kitchen, Car park & Garage

Exceptionally Low Overheads

Excellent Trade & Profits

LH £29,000

2153

LH £60,000

Impressive & Profitable Business

2134

FH £595,000

4822

EAST DEVON COAST

DARTMOOR, DEVON

SOMERSET VILLAGE

Attractive Licensed Restaurant

Substantial Landmark Inn & Hotel

Destination Country Inn & Restaurant

Busy Prime Trading Location

New Free Of Tie Lease Available

Profitable Business Opportunity

Restaurant 42, Catering Kitchen

12 Letting Rooms, 3 Bed Owners

Bar/Restaurant 66+, Al Fresco Seating 60+

Huge Potential For New Owners

Bar & Restaurant Areas Seating 156+

Catering Kitchen 2 Bed Apartment, Car Park

Well Presented & Equipped

Impressive Multifaceted Business

LH £28,995

2109

LH £45,000

4833

Tremendous Potential

FH £370,000

4794

PRICE: NIL PREMIUM – GUIDE RENT: £35,000 REF: 4539

W! NE

PRICE: £350,000 + VAT

• Substantial Freehold Pub Site • Refurbished Community Pub with 2 Internal Trading Areas & Large Outside Deck • Spacious 3 Bed Owners Accom at First Floor Level • Further Self-Contained 3 Bed Apartment with Separate Entrance on Second • Ideal for Part/Full Residential Redevelopment STP or ‘Owner Operator’ Pub

TORQUAY, DEVON

FREEHOLD

REF: 3328

DARTMOOR NATIONAL PARK Detached Country B&B Set In 6 Acres

MID DEVON VILLAGE

DEVON COUNTRY VILLAGE

Traditional Character Country Inn

Substantial Character Village Inn

5 Letting Rooms & Owners Accom

Well Presented Throughout

Sought After Trading Location

2 Lounges, Dining Room, Sun Room

Bar Areas 40+, Restaurant 40+

Bar/ Restaurant Areas 66+, Garden 80+

Gardens, Paddock, Meadows, Stables

Extensive Kitchens, Car Park

3 Letting Rooms, Owners Accommodation

Idyllic Home & Income. Low Overheads

3 Bed Owners Apartment, Beer Gdn

Tremendous Potential Throughout

DUCHY LH £395,000

FH £325,000

FH £445,000

6012

THINKING OF SELLING? CALL FOR A FREE VALUATION

4830

4834

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