CLH Digital - Issue #149

Issue 149

Hospitality’s Fourth Successive Month of “Year-on-Year Growth” www.CLHNews.co.uk

Britain’s pub, bar and restaurant groups achieved like-for-like sales growth of 10.9% in January 2023, the new edition of the Coffer CGA Business Tracker reveals.

The Tracker—produced by CGA by NielsenIQ in partnership with TheCoffer Group and RSM UK—has now recorded year-on-year growth (14.7%) for four months in a row. January’s figure is also marginally ahead of the current 10.1%

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rate of inflation, as measured by the Consumer Prices Index.

However, trading in January benefited from comparisons with early 2022, when some consumers stayed at home amid concerns about the Omicron variant of COVID. High inflation means sales continue to lag pre-pandemic levels in real terms.

(CONTINUED ON PAGE 3...)

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CLH Digital

Issue 149

Editor's Viewpoint

Welcome to the latest issue of CLH Digital EDITOR

Peter Adams

If ever a headline summed up the UK’s dire economic predicament it is the headline “A Third of Hospitality at Risk of Going Under Despite Record Sales”. (See page 5.)

I remember at the time that the institute for fiscal studies supported the VAT cut, and former Prime Minister Liz Truss was another advocate for reducing VAT, but, disappointingly it was a backlash to her tax cutting stimuli which led to her downfall.

There is much to admire and respect about the hospitality industry, the pleasure it brings to all walks of life, the employment and career progression opportunities, the revenue it raises for the treasury (and it has been treated like a cash cow for far too long), but one of its endearing attributes is it's resilience.

So, we are less than two years away from a general election and it would be very interesting to see what Shadow Chancellor Rachel Reeves, and the opposition party generally, have to say about hospitality VAT.

The past two and a half years have been utterly horrendous, with lockdowns, part openings and tiered lockdowns, restrictions, inflation, energy costs, staffing shortages - and yet despite all of that 2022 hospitality sales topped pre-Covid levels.

I do accept that in real terms sales fall short of 2019, but given all of the above, the fact that another report reveals hospitality's 4th successive month of growth is yet another indication of the sector’s spirit.

I don't think I can ever recall a time when an industry, any industry, records record sales and yet is in danger of going out of business.

Our lead story makes the same point, with industry observers describing year on year growth as a “significant turning point”, others being “cautiously optimistic”, but once again warning that the sector desperately needs government support.

In our lead story 81% of industry leaders want to see a cut in the hospitality sector’s rate of VAT. (What are the other 19% thinking about?!)

Regular readers will remember that I often refer to a letter I wrote to Prime Minister Rishi Sunak, when he was Chancellor of the Exchequer, highlighting the need to follow most EU countries and cut hospitality VAT. I went into great detail with my referencing, pointing out how positive an impact it has had in every country it has been trialled, raising more income for the treasury in those countries, increasing jobs… However I got an overly polite but emphatic no, the government would not budge!

In our last economic crisis then Prime Minister Gordon Brown and his chancellor Alistair Darling cut VAT from the then 17.5% to 15%, a reduction of 2.5 percentage points.

It was a gamble by the then Prime Minister. However, indications are clear that in the last quarter of 2009 the VAT reduction was a catalyst for economic recovery.

The country is crying out for bold new policies and decisive action, and hospitality VAT needs to be at the very heart of those bold policies and decisive action. So I will be writing to Miss Reeves this coming week to see exactly what the Labour Party’s policy will be for the hospitality sector, so watch this space!

It was good to see that a proposed ban on alcohol by Walsall Council has been overwhelmingly rejected. (See page 4.)

The proposal would have meant a blanket ban on the sale of alcohol between midnight and 6:00 AM. I do understand the reasons the policy was proposed a very tragic death of a young man, but is one of the councillors pointed out, early morning restriction orders (EMRO) devastate a night time economy which is trying very hard to recover in the face of all the obstacles described above.

Neither is it fair to punish reputable, well managed and trouble free venues, targeting and penalizing those businesses, who have done nothing wrong and contribute significantly to local and government coffers. Enforcing action on individual establishments that do not follow licencing rules, or manage the premises incompetently, is a far more sensible approach.

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

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EDITOR Peter Adams

SALES EXECUTIVES

I suspect any such move would have been challenged in the courts, and it experience tells me one thing, if one specific area comes under a blanket ban night time revellers will simply move on to another area.

David Bartlett Guy Stephenson

I did urge in my editorial comment last week that we should all consider lobbying our MP these next 18 months to find out decisively what their position is in supporting the hospitality sector.

Matthew Noades

They work for us, and I don't think it's unreasonable to find out what their stance is (if any) on supporting the UK's third largest employer, the sector that is clearly being held back by onerous taxation.

One more thing I would add - please do follow us on Twitter @CLHNews and to keep up to date with all the hospitality and licenced and trade sectors latest news visit our website - we updated several times a day everyday at www.catererlicensee.com

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

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Hospitality’s Fourth Successive Month of “Year-on-Year Growth” Issue 149

od of stronger trading.”

FUTURE “CAUTIOUSLY OPTIMISTIC”

Pubs carried the momentum they built over Christmas into 2023, with like-for-like sales 12.9% ahead of January 2022. Restaurant groups’ growth also reached double digits at 10.3%, but sales in the bars segment were down 3.1%.

The uplift in sales follows a separate survey which revealed that business leaders among hospitality groups remain cautiously optimistic about the future despite spiralling costs.

The Coffer CGA Business Tracker indicates a very strong month in London, as office workers and visitors continued their return to the capital. January sales within the M25 were 19.9% ahead of 2022—more than twice the growth of 8.8% outside the M25.

An exclusive poll of leaders shows nearly half (47%) feel confident about prospects for their business over the next 12 months, which is a strong recovery from 29% in CGA’s last survey three months ago.

Despite this rise in business confidence, 20% of leaders admitted to feeling pessimistic.

Mark Sheehan, managing director at Coffer Corporate Leisure, said: “These numbers are despite train strikes hitting trade severely.

Consumers and workers have worked around strikes and trade is shown resilience. Like-for-likes are still difficult, but consumers continue to return to eating and drinking out despite economic pressures. “

“SIGNIFICANT TURNING POINT” Paul Newman, head of leisure and hospitality at RSM UK, said: “After 15 consecutive months of like-for-like sales growth failing to beat inflation, these results represent a significant turning point for the sector even if the comparative period was somewhat subdued due to omicron concerns. This growth underscores the resourcefulness of operators to adapt their January offering to cater to the increasingly popular Veganuary and Dry January campaigns, whilst managing the well-versed cost pressures that the sector is facing. These results will be a welcome confidence booster to an industry that has been in desperate need of some good news and will hopefully herald the start of a sustained peri-

Three in ten (30%) leaders feel confident about the eating and drinking out market in general. This is significantly higher than the 8% recorded in the previous survey, but still some way off the 65% that was recorded in January 2022.

The Business Leaders’ Survey confirms hospitality’s resilience despite exceptionally difficult trading conditions. More than four in five (84%) leaders say their business operated at a profit last year, and nearly half (51%) were more profitable than in 2021.

However, many businesses remain extremely vulnerable after three years of disruption from COVID-19 and fast-rising costs, 14% of leaders say their business is at risk of failure in 2023.

The research from CGA and Fourth emphasises the many inflationary pressures facing hospitality. Nearly all leaders say they have experienced higher costs in food and drink (96%), energy (91%) and front-of-house labour (91%), which have led to average increases of 12% and 10% in food and drink menu prices respectively in the last 12 months.

NEED FOR GOVERNMENT SUPPORT The Business Leaders’ Survey also highlights the pressing need for government support for hospitality in 2023. Four in five (81%) leaders want to see a cut in hospitality’s rate of VAT, and significant numbers would welcome help with business rates reform (61%) and more generous support on energy costs (46%).

Karl Chessell, CGA’s director – hospitality operators and food, EMEA, said: “After battling through three relentlessly challenging years, hospitali-

Sebastien Sepierre, managing director – EMEA, Fourth, said: “The hospitality industry remains in a precarious position, despite this survey highlighting a growth in business and trading confidence compared to late last year. Sector businesses are continuing to fight a battle on multiple fronts, contending with workforce related challenges and soaring costs that are hitting supply chains hard. Technology plays a vital role in solving these challenges, helping businesses to engage and motivate employees, drive efficiency across the board, and identify and, ultimately, realise cost savings.”

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Karl Chessell, director – hospitality operators and food, EMEA at CGA

by NielsenIQ, said: “These figures show consumers remain eager to eat and drink out despite the mounting pressure on disposable incomes. It’s particularly pleasing to see such a strong bounce back in London, where sales have been hit harder than in other cities by COVID disruption.

Optimism for 2023 must be tempered by ongoing concerns about fragile consumer confidence and the debilitating inflation that businesses face in energy, food, labour and other key costs. But while hospitality faces challenges in the months ahead, it remains a dynamic sector with a bright long-term future.”

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ty leaders are rightly upbeat about their long-term prospects. Pubs, bars and restaurants have coped admirably with the pressures forced on them, and consumers remain as keen as ever to eat and drink out when they are able. However, business confidence still lags well behind preCOVID levels, and with few signs of respite on costs it is very clear that 2023 will be another difficult year. Hospitality is a dynamic and resilient sector, but thousands of fragile businesses need support on tax and bills if they are to ride out these immense challenges.”

DISHWASHERS • GLASSWASHERS • REFRIGERATION

(CONTINUED FROM FRONT COVER)

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Attracting and Retaining The Best Staff 4

CLH Digital

Issue 149

By Daniel Stander, employment lawyer at Vedder Price LLP (www.vedderprice.com) Employers know that the biggest asset in their business is their workforce. They also know that the sector has been at a tipping point for some time and has experienced the worst staffing crisis in memory, costing the sector £21bn in lost revenue.

What can employers do to stem the tide and attract and retain the best staff?

THE IMPORTANCE OF PURPOSE

tackling how complaints of harassment are dealt with, and tolerance of microaggressions. Employers are recommended to be on the front foot and not wait until the proposed legislation becomes law. This can be achieved by helping set expectations regarding harassment hospitality workers have had to increasingly face in recent years by ensuring that standards of behaviour afforded to staff by third parties are reflected in any commercial contracts.

BOOST YOUR WELLBEING STRATEGY It has been said that “culture is how employee’s hearts and stomachs feel about Monday morning on Sunday night.” (Bill Marklein). Employers can help demonstrate that they take mental health seriously by ensuring that managers receive high quality and regular training on how to hold difficult and sensitive conversations with staff, and to ensure employees are made aware of where to find wellbeing support information both within the business and via external resources. This includes signposting to confidential advice helplines, which can be a cost-effective yet vital ingredient to provide employees with access to the support they need, when they need it.

When hospitality businesses are battling every week to manage rising costs and staff shortages, employers can be forgiven for thinking their environmental, social, and governance (ESG) agendas can wait. However, from a talent recruitment and retention perspective, data shows that it is essential to devote some time to focusing on what the overall purpose of the business is and what measures can be put in place to demonstrate a commitment to achieving that purpose. With many of the younger generations (millennials and “Gen Z”) pushing employers to demonstrate their bona fides to fulfil their “social responsibility” to the world, employers who are able to demonstrate their purpose and values have a positive impact on the climate, diversity and inclusion, health and safety and so on may be at a competitive advantage over those who de-prioritise these issues.

Perks help differentiate your business from the rest of the pack and can be net contributors to a happier, healthier and more productive workforce. Whether this comes in the form of financial perks (in addition to a competitive salary) like implementing a policy whereby employees can access a percentage of their salary early each month, or mental health perks such as access to wellbeing apps or physical perks like discounted gym memberships, these are all things which can help in the recruitment and retention of talent. Employers who offer training for continual improvement and opportunities for self-growth are also in the ascendency, as employees will need to satisfy the yearning to continue their development. Of course, it should be remembered that perks are no substitute for a proper wellbeing strategy, as above.

SHOW BULLYING AND HARASSMENT THE DOOR

APPRECIATION COSTS NOTHING

At present, employers are not liable for acts of harassment of staff by third parties. However, proposed new legislation in this area means that change is coming. The Government is proposing to re-introduce protections against third party harassment because of a protected characteristic (it repealed a similar law in 2013).

Importantly, liability will be triggered on the first incident of harassment by a third party, if the employer has failed to take all reasonable steps to prevent it. This means that employers will have a greater imperative to

Lastly, it should never be forgotten that saying “thank you” costs nothing but can mean a lot to a hard-working member of staff.

IT'S NOT ALWAYS ABOUT PERKS, BUT…

In a hyper-competitive market, an employer that is able to demonstrate it listens to employee feedback and takes appropriate action, as well as shows it values their contribution, is more likely to overcome the staffing crisis and enhance the customer experience at the same time.

Walsall “Dystopian” Alcohol Ban Rejected

moment, as is the whole hospitality industry, and it’s not fair a few dictate what everyone else is judged by. I’m not a big fan of the EMRO and am more in favour of enforcement on individual venues not adhering to the licensing objectives, and they are held accountable rather than everybody.”

A possible ban on Walsall town centre venues selling alcohol beyond certain times in the was likened to 'something out of a dystopian novel'.

Walsall Council’s safety and licensing committee has now decided against implementing measures allowing a blanket ban on the sale of alcohol between midnight and 6am. The committee met this week to discuss the possibility of an Early Morning Restriction Order (EMRO) following the death of a local man, Bailey Atkinson, who was killed in the early hours of the morning in the town centre in January, however, at a meeting this week, members said efforts should be concentrated on tackling premises which breach licensing objectives rather than a blanket curfew on everyone.

At present a number of venues have licences which allow them to stay open between 2am and 8.30am.

Cllr Nick Gandham, who chairs the committee, said: “Walsall’s night-time economy is suffering at the

Cllr Bobby Bains said: “It is difficult to support an EMRO. Closing the town at 2am would have a detrimental effect on the town as the nighttime economy employs hundreds of people who would be massively affected. It would further affect the regeneration of the town and lead to more empty premises.” Cllr Aftab Nawaz added: “If we close our town centre at 2am young people would choose to go into Birmingham or Wolverhampton as they stay open later. My fear is we lumber all the night-time economy together because of trouble in one place in the town centre.” EMROs have previously been considered in Blackpool (2014) and Hartlepool (2017) but never adopted.

Robert’s Dorset – The Perfect Snack

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THE BENEFITS OF WHITE LABELLING ALL YOUR TRADE, HOSPITALITY AND WHITE LABELLING NEEDS MET Nothing gives a better welcome to your customers than a delicious snack, and whether they are following a Vegan or Keto lifestyle, or need allergen-free snacks, Robert’s Dorset has just what you need.

We supply independent shops, pubs, and the hospitality industry, with a range of sizes for direct reselling and are now offering white label products.

WHY ROBERT’S DORSET? We are family owned and run since 2011, with us business is personal, and this means our trade customers get: • Delicious snacks to delight your own customers • Great customer service with a dedicated Account Manager • Easy ordering options, either online or by phone • All products are handmade in beautiful Dorset, England • All items are prepared to order. Customers always get the freshest products • Our production process is 99.9% waste free

Whether you are looking to start a new business or increase brand awareness of your current one, white labelling is a fantastic way to go about it and here are just some benefits:

SAVE MONEY FOR YOUR BUSINESS We already have a range of tried, tested, and loved products available in all sizes. Saving you money, stress, and time.

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EASY SALES PROCESS Choose whether you would like us to deliver direct to your customers or send the products to you for distribution.

FOCUS ON BUILDING YOUR BUSINESS As we supply, package, and ship the product, you get to focus your precious time on sales and marketing.

OUR PRODUCTS Proper Pork Crackling - available in eight amazing flavours, including Sea Salt, Salt & Vinegar, and Chorizo. Keto Friendly and Allergen Free - No MSG – No artificial flavours – No enhancers – No compromise. Prepared to order to guarantee freshness, and triple cooked to give you that perfect crunch every time.

Yummy Nuts and Delicious Cashews - Up to 11 delicious flavours, including Sea Salt, Sweet Chilli, and BBQ. These AA grade nuts are ethically, and sustainably sourced. Like all our other products, they come in fully recyclable packaging and our pots and jars reusable. They are Gluten-Free, as well as being both Vegetarian and Vegan Friendly too.

Fabulous Fudge - Fabulous by name and by nature, made with locally sourced, real dairy cream, and supplied in pouches or bars. 11 mouthwatering flavours, including two Vegan options. Clotted Cream, Sea Salt & Caramel, Millionaire, Vegan Vanilla, and Vegan Sea Salt & Caramel.

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Contact Robert to discuss your needs and ideas: robert@robertsdorset.com 01202 875280 www.robertsdorset.com or see the advert on page 3

A Third of Hospitality at Risk of Going Under, Despite Record Sales Issue 149

Hospitality sales in 2022 topped pre-Covid levels but remain significantly behind 2019 in real terms due to inflation, leaving 32% of businesses at risk of failure in the next year.

The UKHospitality Quarterly Tracker, in association with CGA, shows revenue was up 4.2% in 2022 compared to 2019, but down 13% in real terms when inflation is accounted for.

Cost pressures, alongside ongoing labour shortages and Covid-19 debt, has left many hospitality businesses in a perilous position. The latest Q1 Hospitality Members Survey, ran jointly by industry1, showed that almost a third (32%) of businesses were at risk of failure in the next year.

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“Without action, we can see just how stark the year ahead could be with a third of businesses at risk of failure. Venues are simply unable to pass prices onto the consumer at the same rate they are experiencing their own costs rise.

“If the Chancellor wants to stem the bleeding in hospitality and stop those prices rises, which unfortunately contribute to inflation, he can take action in the Budget.

“We know one of the Government’s key priorities is cutting inflation and growing the economy, which we support. Hospitality is a prime sector to achieve this, with a track record of delivering rapid growth.

UKHospitality is urging the Chancellor to address the root causes of inflation in the Budget. It is calling for intervention in the energy market, Apprenticeship Levy reform and a new business rates multiplier to provide an immediate boost to the sector and prevent business failures, allowing those that survive to invest, employ and grow.

“Intervening in the energy market to stop unscrupulous behaviour by energy suppliers, reforming the Apprenticeship Levy and tackling disproportionate business rates would signal his commitment to the everyday economy and its ability to lift the nation out of its economic slump.

UKHospitality Chief Executive Kate Nicholls said: “These figures show the challenging position the sector is in. The demand from the public is quite clearly there, with revenue exceeding pre-Covid levels, but there is no way venues can take advantage of this demand as they drown amidst price rise after price rise.

“People up and down the country want to support their local pubs, restaurants, coffee shops and hotels, to name just a few. If the Chancellor allows those venues to take advantage of that support, we can turn record sales into real terms growth.”

Valentine’s Day Hospitality Transactions Soar by 22% Across the UK New spending data sees average individual transaction value flatline however against rising cost of living The number of transactions in hospitality venues such as restaurants, bars and pubs across the UK increased by 22% on Valentine’s Day this year, according to new spending data from payments company, Dojo.

The new findings are based on transaction data from Dojo, which is trusted by over one in 10 small to medium high street businesses across the UK. This Valentine’s Day saw an average of 60 transactions across the day per hospitality venue, up 22% on last year’s figure (49). The average transaction value flatlined year-on-year, with couples spending £24.63 per transaction this year, almost matching the £24.92 figure from 12 months ago.

The increased number of couples out spending on hospitality resulted in a 22% rise in average sales per location year-on-year, with venues seeing daily sales of £1,477, compared with £1,210 last year.

The biggest individual spenders this year were in Stoke-on-Trent – averaging £43.30 per transaction, with Wolverhampton recording the lowest average transaction value, at £16.84. Londoners spent an average of £27.40 per transaction.

Jon Knott, Head of Customer Insight at Dojo, said: “While we’re still seeing the impact of a challenging economic backdrop, it’s encouraging that more Brits have felt able to treat themselves on Valentine’s Day. Whether it was a hearty meal or a drink to celebrate, more couples were out creating memorable experiences yesterday and in doing so, supporting businesses on the high street.”

The Importance of Energy Savings to Business Operations Cannot Be Overstated 6

CLH Digital

Issue 149

By Mike Nixon, Sales Director at Abraxas Catering Equipment Ltd. (www.abraxascatering.co.uk) The last three years have been difficult for the catering sector. The Covid-19 pandemic, combined with unprecedented staff shortages and rapidly rising energy costs, have had a huge impact on businesses across the UK, leading to a drop of almost 5,000 venues in 2022 – with more than three quarters of closures occurring in the second half of the year1.

Sadly, the start of a new year has offered little in way of relief to businesses struggling to stay afloat. Data from the joint Q1 Hospitality Members Survey2 revealed that surviving businesses are expecting their energy bills to be 101% higher during the first three months of 2023, compared to the same period last year.

The survey, which has highlighted concerns about the behaviour of energy suppliers, also found that 56% of hospitality businesses have experienced increased standing charges, with 42% reducing opening hours and 34% reducing the number of days they open per week as a result.

This survey data comes as little surprise following the Government’s announcement that the rate of support offered to subsidise businesses’ energy costs will be significantly reduced in the coming months. From 1st April 2023, venues will have access to a new Energy Bills Discount Scheme, replacing the current Energy Bill Relief Scheme3. The Government is offering up to £5.5 billion in support as part of the new plans, but in reality, this equals a discount of just £2,300 over 12 months for a typical pub.

James Cartlidge, Exchequer Secretary to the Treasury, said that “firms need to adapt and invest in energy efficiency to remain viable.” And as difficult as this may be to hear in the face of such a challenging situation, it is true that venues must do all they can to save energy and reduce their operating costs.

In the current economic climate, not all businesses will be looking to spend money, be it on replacement or additional appliances, which is why extending the lifespan of current equipment should be a top priority. There a number of ways in which businesses can do this:

REGULAR CLEANING Regular and thorough cleaning not only improves hygiene standards, but also reduces the energy usage of equipment. Grease and debris builds up quickly in commercial kitchen environments, which is why cleaning should be undertaken on a regular basis, especially on parts such as filters, vents and drains.

SERVICING AND MAINTENANCE Ensuring that appliances are well-maintained and regularly serviced by qualified engineers is vital for optimum

energy efficiency. While regular cleaning and minor repairs can be carried out in-house, a preventative maintenance plan will keep equipment in the best possible shape, reducing the risk of breakdowns, unexpected repair bills, and a loss of earnings due to business downtime.

CORRECT USAGE OF EQUIPMENT Commercial kitchen equipment works much harder than its domestic counterparts, but venues can make similar adjustments to those at home in order to reduce wasted energy. For example, loading a dishwasher correctly to maximise capacity can reduce energy consumption, as can avoiding over or under-filling refrigeration units. If unsure, kitchen managers should contact equipment suppliers or manufacturers for guidance.

THOROUGH STAFF TRAINING One of the key factors in reducing energy bills is to establish best practices among kitchen staff. Venues should be putting energy-saving processes in place and ensuring that all staff are trained to follow them. From performing visual inspections of equipment to turning equipment off when it’s not in use, employees should know what’s expected of them and how they can individually contribute to the energy efficiency of the business.

For those who are currently looking to invest in new commercial kitchen equipment, energy efficiency should also be front of mind:

EQUIPMENT PURCHASING Gone are the days of buying something based on the price alone. Hospitality has entered a new era, where business owners must be more focused on the cost of appliances in use and pay back. Simple calculations can very quickly demonstrate how even paying a little more in capital outlay can return far more in savings – and venues should be looking to purchase appliances with high energy-efficiency ratings from reliable brands.

Many organisations still need to procure equipment, typically to replace failed appliances, help roll out a new concept, expand their offering or cope with increased numbers. In this case, it’s essential to speak to an independent equipment supplier with a wealth of knowledge on the latest energy saving features, who can offer new ideas to venues based on their experience of other projects. Utilising the expertise of specialist suppliers, rather than jumping on the internet to purchase the cheapest appliance, will pay dividends in the long run, saving money through equipment longevity and reducing running costs.

With many businesses raising concerns over the ‘profiteering’ of energy companies, the simple fact is that this lower level of support is likely to result in further closures – and the loss of thousands of jobs nationwide. However, venues cannot simply sit back and do nothing. The importance of energy savings to business operations cannot be overstated.

References: 1

https://insights.alixpartners.com/post/102i5r0/hospitality-market-monitor-2022-closures-eclipse-those-of-covid-hit-2021-as-cos

2

https://www.ukhospitality.org.uk/news/630128/HOSPITALITY-ENERGY-BILLS-TO-ALMOST-DOUBLE-AS-SUPPORT-FALLS-AWAY.htm

3

https://hansard.parliament.uk/commons/2023-01-09/debates/51DBBC3D-0BD7-4270-BCC6-3D8684FD86E3/Non-DomesticEnergySupport

Stonegate Pub Partners Launches “Pub Hub” Stonegate Pub Partners has launched Pub Hub, a market leading platform for publicans offering ideas and advice on how to grow sales, reduce operating costs and run a successful business. Amongst many new features, Pub Hub provides access to a suite of marketing content and supplier promotional activity to help publicans maximise sales during key events, and market leading training programmes for both publicans and their teams.

Pub Hub is the latest in a series of improvements that Stonegate Group has implemented to enhance the support provided to Publicans. Stonegate’s rating by its’ publicans improved from 5.5 to 7.5 in the KAM Licensee Index report over the last two years, and KAM awarded Stonegate the Most Improved Pub Company in 2022. This year, Stonegate will invest over £10 million of capital to deliver better pubs for publicans and their communities.

Steve Banks, Pub Partner at The Woodman, Ruislip, said: “The support from Stonegate has been excellent. I

feel there is a real mutual understanding and appreciation of the business. Outstanding customer service is paramount to the success of our pubs, I’ve always made sure that my team takes advantage of the training opportunities that Stonegate offers, particularly the excellent cellar management course which gives a clear understanding of how to look after the beer we sell. This is key to ensure our customers experience the best we can offer.

The Pub Hub platform is another way we’re supported to help develop our business and improve our performance. Pub Hub is informative and straight forward.”

Nick Andrews, Managing Director of Stonegate Pub Partners said: “Our investment in Pub Partners and the launch of ‘Pub Hub’ reflects our vision of being the partner of choice and supporting publicans to run excellent pubs that serve their communities.”

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

Foodservice Price Inflation in First Fall Since September 2021 Issue 149

Foodservice price inflation fell slightly to 22.0% in January, the new edition of the CGA Prestige Foodservice Price Index (FPI) reveals. While only a small change from the Index’s record high of 22.9% in December, it marks the first drop in inflation since September 2021.

However, all categories of the Index remain in double-digit inflation, with Oils & Fats recording the highest level of year-on-year increase at 42.2%, while Milk, Cheese and Eggs continued to rise quickly at 37.7%.

Vegetable prices are also feeling inflationary pressures, having increased month-on-month by more than 3.5% for three months in a row.

The three major upstream influencers on the price of food—oil, exchange rates and commodity markets— are now more stable than in 2022. The UN FAO Food Price Index of food commodities averaged 131.2 points in January 2023—down by 1.1 points from December, marking a tenth consecutive month of decline.

However, energy costs continue to be at extremely high levels against a background of a tightening of government support, and higher labour costs within supply chains show few signs of easing. A significant reduction in food and drink prices is only likely to begin with an end to conflict in Ukraine, so the outlook for 2023

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therefore remains volatile.

Prestige Purchasing CEO Shaun Allen said: “A fall in the level of inflation is welcome news, and even if it is a small one it is an encouraging reminder that price increases are at last beginning to slow down. We expect to see inflation easing slowly over the course of 2023 as commodity pricing and prior year impacts kick in.

Slowing consumer demand within the sector will also impact hospitality sector sales volumes, which should also help to ease supplier prices. Energy and labour costs remain a significant challenge however, so the rate of inflation decline may be slow for some time yet.”

James Ashurst, client director at CGA by NielsenIQ, said: “The foodservice sector has been battered by inflation for a long time now, and on top of the disruption triggered by COVID it has left some businesses extremely fragile. A month-on-month drop in inflation is an encouraging start to the year, but with key costs still so high and consumer spending under severe pressure, it is clear that trading conditions will remain tough for the foreseeable future. It emphasises the need for targeted government support to help sustain businesses through these challenges.”

Popular Licensee Celebrates 10 Years at the White Lion Allan Marks, licensee of the White Lion in Soberton, recently celebrated his 10th anniversary in the pub, a traditional countryside pub owned by the UK’s leading community pub company, Admiral Taverns.

Following his illustrious 18-year career aboard ships, Allan started his journey in the hospitality industry just over 10 years ago when he came to The White Lion.

Originally intending to stay for a couple of months, Allan fell in love with the industry and The White Lion’s charm persuaded him to stay on. A decade later, Allan is now a dedicated licensee with a wealth of knowledge and experience behind him.

The White Lion is a gorgeous rural retreat for families, friends, couples and even their dogs. Featuring a cosy bar area with a welcoming log fire, three stylishly decorated ensuite bedrooms – including one family suite– and breath-taking scenery all around. Since taking over, Allan has worked hard to create the perfect country pub that compliments and emulates its surroundings. Everything he does is done with the area’s natural beauty in mind, from the detail of the interior decoration to the delicious food he serves.

Allan Marks, licensee of the White Lion, commented: “Working in such a brilliant community pub for the past 10 years has been absolutely fantastic. I am very grateful to everyone that has been a part of the journey so far and visited the pub, as well as my wonderful team who have been a great support. I cannot wait to see what is to come in the future and meet many more amazing people.”

Allan prides himself on supporting the community and ensuring there is something for everyone. He focuses on supporting other surrounding businesses by sourcing local foods and wines from them and is always open to hosting community meetings at the pub, so The White Lion remains an active social hub for residents to use.

Nick Lawson, Business Development Manager at Admiral Taverns, commented: “I would like to congratulate Allan on such an amazing accomplishment and reaching this milestone! He has taken the pub from strength to strength and is loved by the local community. At Admiral we’re committed to working with dedicated licensees who strive for brilliant pubs within their communities and Allan is a great example.

We cannot wait to see what Allan has to offer in the years to come.”

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What Do People Want From a Holiday Let in 2023? Five of the Most Popular Features, According to Google Searches A recent study revealed that almost a fifth of UK respondents are choosing staycations over holidays abroad in 2023 as a direct result of the cost of living crisis. This will likely contribute towards a surge in bookings in holiday lets this year, but what kinds of holiday properties are we looking for?

out whether the property you want to rent for your holiday can accommodate your needs. So, it’s essential for holiday let owners to clearly communicate the amenities available for guests with disabilities in their property, including step-free entrances, grab bars and hoists, and accessible parking.

As (hopefully) some warmer, brighter weather approaches, roof window and home improvement experts RW4Y (www.roofwindows4you.co.uk/) have looked into the most searchedfor terms for holiday lets, cottages, and Airbnbs to determine what sort of amenities are important to staycation-seekers right now*.

5. GAMES ROOMS (200 searches per month) A games room isn’t on everybody’s list when hunting for the perfect holiday let, but it is one of the fastest-rising amenities according to search data. There are around 200 searches per month for holiday cottages with a games room, and 500 searches per month for holiday cottages with both a games room and an indoor pool — double the fun! 90 people per month will settle for an Airbnb with pool table to let off some steam, so it could be well worth implementing a few gaming elements to a holiday let.

1. DOG AND PET-FRIENDLY (6,700 searches per month) On average, 6,700 people a month search for dog friendly holiday cottages here in the UK, and a further 2,000 or so search for pet friendly Airbnbs. We’ve always been a nation of pet lovers, but millions of Brits adopted new pets or became owners for the first time during the pandemic. Three years later, there are more of us than ever wanting to bring our dogs, cats, and other pets along on our holidays with us, and this is reflected in the types of holiday properties we’re searching for.

Dog friendly holiday lets include all properties that allow dogs, however many hosts choose to take advantage of how popular these types of rentals are by including lots of dog-friendly features, such as doggy bedrooms and welcome packs for pooches.

2. BEACH AND LAKE ACCESS (6,400 searches per month) Far and away the most popular location when looking for a holiday let is the Lake District in North West England, according to the terms with the highest search volume: airbnb lake district (6,400 searches per month) and holiday cottages in the lake district (3,300 searches per month). For this reason, holiday lets near lakes that make the most of their location are sure to be popular, either by providing panoramic views or by advertising that they have direct access to the water’s edge.

Outside of properties in the Lakes, the term holiday cottages with

direct beach access gets the most search, with 1,500 people Googling this per month on average, and other sea, seaside, and seafront terms achieving similar results. It seems we Brits are simply drawn to water!

3. HOT TUBS (3,500 searches per month) Hot tubs are one of the most sought-after amenities when booking a holiday let, according to search data. At least 3,500 people per month search for holiday cottages with hot tubs. This could be because heated hot tubs and jacuzzies are both relaxing and fun — just what you need from a staycation — and they’re equally popular among families, couples, and large groups.

In 2020, Airbnb named hot tubs the fifth best amenity for hosts to offer, while swimming pools were number one (Airbnb). However, more recently, it seems hot tubs have overtaken pools to take the top spot so they’re a good amenity to consider if you’re a host looking to bring in more bookings.

4. ACCESSIBILITY (600 searches per month) 600 people per month search for disabled holiday cottages, including holiday cottages with wet rooms. If you’re a wheelchair user, have mobility issues, or another disability, it can often be frustrating trying to find

“We all deserve a holiday this year, and while bookings for trips abroad have picked up since the pandemic, staycations are still a popular option for many Brits due to the cost-of-living crisis among other reasons.

Fortunately, there are many beautiful places to stay here in the UK, from the scenic Lake District and seaside towns to the bustling cities of England, Scotland, Wales, and Northern Ireland.

“If you’re a host looking to make the most of this boom and increase bookings for your property, make sure you clearly advertise the amenities you have available. Whether you offer a pet-friendly property, have a hot tub or games room, or have plenty of accessible features, your holiday let could be exactly what somebody is looking for — you just have to let them know!

“If your holiday let is in a scenic location, you can make the most of this by ensuring your photography includes shots of the local environment. If you have access to any of these views from the property itself — especially those sought-after views over water — be sure to take a photograph looking out the window as this can really get people excited about holidaying in your let.”

Sarah Hastings, Digital and Marketing Manager at RW4Y

The Burnt Chef Project Appoints Non-Exec Board to Further Drive Progress in Tackling Mental Health Issues in the Worldwide Hospitality Industry podcast, Grilled.

With the mission to proactively protect the mental health of those working in the hospitality sector, The Burnt Chef Project has announced the appointment of a new board of non-executive Directors and Social Impact Manager to further support the global expansion of the organisation.

Finally, Andy Lennox hopes to further the work in creating sustainable focussed strategies for hospitality businesses.

Commenting on what he hopes to bring to the team, Andy Lennox said:

Welcoming five new board members to the team, Cara Houchen, Geoff Macdonald, Simon Clifford, Sabira Kanji, and Andy Lennox, The Burnt Chef Project is going from strength to strength. Bringing a wealth of experience, the new members will bring additional strategic thinking to further support CEO, Kris Hall, and the growing business. Helping to raise the profile of the invaluable work the not-for-profit social enterprise is doing, the group of non-executive directors each brings a unique skill set.

Geoff Macdonald is a global advocate, campaigner, and consultant in addressing the stigma of mental ill-health in the workplace.

Previously the Global Vice-President of HR, Talent, Marketing and Communications, at Unilever, Geoff’s experience goes hand in hand with the work The Burnt Chef Project is doing to address the stigma linked to mental health issues within workplaces today.

Sabira Kanji MBA FCMA comes with over twenty years of experience in leading financial strategies and facilitating ambitious growth plans, particularly for companies in the not-for-profit sector as Financial Director for Social Enterprise UK. Hailing from a journalistic background both Simon Clifford and Cara Houchen join the board. Simon worked as a local, regional, and national journalist and editor, in newspapers and then BBC radio and TV. He covered major national and international news events and then moved into a new role as Head of Communications with a local authority, before becoming Deputy CEO. Cara Houchen is well respected in the industry as a strong female leader as the Editor of The Staff Canteen for the past nine years, running regular panel discussions and recording and producing the popular

“I passionately believe that our industry is a fantastic place to work in. However, we still have a long way to go in various areas in terms of growing up to become a well-regulated sector. Mental health and fair work practices are fundamental to this, and I believe The Burnt Chef Project is well placed to be that voice for the sector’s mental wellbeing in terms of practices and work/life balance. As a non-exec to The Burnt Chef Project, I feel I can help shape a sustainable policy for the industry’s workforce”.

In addition to new board appointments, Andrew MacDonald joins the organisation as Social Impact Manager.

After 25 years in commercial sales and marketing roles in the FMCG sector, Andrew has spent the last seven years in the hospitality industry. His most recent role was with Harri, a hospitality focussed workforce operating system. With a sense of enthusiasm and a rounded experience, Andrew will join forces with Kris to encourage businesses to take advantage of the training, supportive structures and partnership opportunities available through The Burnt Chef Project, offering much-needed support to their staff.

On his appointment, Andrew MacDonald commented: “I’m so delighted and excited to be joining Kris and The Burnt Chef Project team to aid the continued scaling of the project and to ultimately help even more people in hospitality who may be at risk of experiencing poor mental health.”

The Burnt Chef Project is proud to share the news regarding the significant expansion of the team and is excited to further grow the reach of work undertaken globally.

For more information on The Burnt Chef Project, please visit www.theburntchefproject.com

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!

Value of Contactless Payments Up Nearly 50% in 2022 Issue 149

The total value of all contactless payments jumped 49.7 per cent in 2022, as Brits embraced the £100 transaction limit and returned to high street shopping following the easing of all coronavirus restrictions.

New data from Barclays, which sees nearly half of the nation’s debit and credit card spending, reveals that a record 91.2 per cent of all eligible card transactions* were made using contactless payments last year – a sign that consumers and businesses are continuing to shift to next-generation technology when buying and selling.

The average contactless user made 220 ‘touch and go’ payments last year, up from 180 in 2021, with the average value per transaction rising 18.5 per cent to £15.13. Even when comparing 2022 against the contactless transactions made at the end of 2021, after the higher £100 limit had been introduced, transaction values were still 5.3 per cent up on 2021’s figures.

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GROWTH IN RETAIL, HOSPITALITY AND LEISURE by 3.8 per cent. Across the UK, the regions with the largest increase in While all sectors saw an increase in the total value of contactless transactions, spending more than doubled in the hotels, resorts & accommodation category (+101.4 per cent). Meanwhile, there was also robust growth in electronics (+97.5 per cent), bars, pubs & clubs (+91.9 per cent), restaurants (+90.5 per cent) and clothing (+82.7 per cent).

THE RISE OF MOBILE WALLETS There was also rapid growth in the value of mobile wallet contactless payments over the £100 card limit. These payments accounted for 4.1 per cent of the total value of all contactless transactions last year, compared to 3 per cent the previous year.

SILVER SPENDERS For the second year running, the fastest growth in contactless usage came from the over 65s, where the percentage of contactless users rose

the share of contactless users were Northern Ireland (4.9 per cent), Scotland (4.8 per cent) and Yorkshire and the Humber (2.8 per cent).

Adam Lishman, Head of Consumer Products at Barclays: “The popularity of contactless payments took another leap forwards last year. The higher £100 limit, introduced at the end of 2021, really made its mark as shoppers flooded back to high streets following the easing of coronavirus restrictions, leading to a surge in transactions. Brits are also becoming more comfortable making high-value contactless payments from their mobile, with these transactions accounting for an even greater share of total contactless spend.

“While check-out-free shopping is gradually becoming more prominent, thanks to improvements in mobile technology, in the short term it’s hard to see another payment method competing with contactless when it comes to both speed and ease.”

CAMRA Raises a Pint to £2 Bus Fare Extension

England’s £2 cap on bus fares will be extended until the end of June. The scheme had been due to end on March 21 but has now been extended by three months.

“I’m determined to ensure that no matter where you live, you have the same opportunities to get around easily and can feel pride in your local area which is why protecting our local bus services is so important.”

The Department for Transport also confirmed that a three-month extension to bus service funding had also been agreed. The funding was initially introduced during the coronavirus pandemic and bus companies had warned services may be cancelled if a new deal was not struck.

CAMRA Chairman Nik Antona said: “Cheaper bus fares are great news for the beer and pub trade, making it affordable for people to go out to visit their locals.

Prime Minister Rishi Sunak said: “I want to make bus travel affordable for all, that’s why we’re continuing to cap fares at £2 and protecting local routes, ensuring we have a modern and efficient network that’s accessible for everyone.

Getting more people onto reliable and affordable buses will strengthen communities and help grow the economy, connecting people to jobs, driving pensioners to see friends and family, and helping people attend medical appointments or access education.

“Extending the £2 bus fare scheme for England is something that we had called on Transport ministers to do so that pubs, social clubs, breweries and cider producers grappling with the cost-of-business crisis can benefit from people being able to get to the pub in an affordable and environmentally friendly way.

“We’ll be raising a glass to this decision and we look forward to meeting with Buses Minister Richard Holden MP in his North West Durham constituency soon to show how the £2 bus fare can benefit pubgoers and hospitality businesses alike.”

HOTEL LAUNDRY: Is an in-house, outsourced or a hybrid solution best?

First impressions count! Guests expect fresh clean linens when they step into their hotel room and to be able to trust hotels to care for their garments, so being able to deliver top quality laundry is essential for ensuring customer satisfaction and your hotel’s success.

The reliable machines use a cloud-based system to monitor every process, helping WASHCO’s technical team to react quickly and solve any issues remotely, before the laundry team even notices there’s a problem!

Want more control but limited by space?

To deliver the best results, hotels have three options: to outsource, bring laundry operations in-house or a hybrid combination of the two.

Whilst outsourcing may seem like the easiest option, as there are no capital outlay or space requirements, it often comes with high processing costs, lengthy turnaround times and a lack of control.

To help you decide which option would work best for your hotel, commercial laundry specialist, WASHCO, looks at the advantages of on-premise laundries and reveals how you can overcome limited laundry space by adopting a hybrid solution.

Advantages of handling laundry in-house

An increasingly popular choice amongst WASHCO customers is opting for a hybrid laundry approach. The latest commercial machines can be specifically programmed to handle various items, allowing hotels to manage the quality of items, like robes and towels, whilst reducing their outsourced laundry costs.

Other items such as bed and table linens, which require large multi-roll ironers would be better outsourced, to save valuable space in the laundry room.

Having an on-premise laundry will give you flexibility to clean your own uniforms and mop heads, to help manage infection control and lower the costs of outsourcing. It also presents an additional revenue stream if you choose to take on hand-finishing of guests’ garments.

• Ultimate control over costs and quality • Less stock is required compared with outsourcing your laundry

Concerned about the cost of an on-premise laundry?

• Generate additional revenue from handling guests’ personal clothing in-house • Minimise damage by managing use of wash chemicals and detergents • React quickly to changes in demand with full control of the process

If you are concerned about the capital investment required to bring your hotel’s laundry in-house, a finance option, like WASHCO’s rental package, could be the ideal solution.

• Reduce your carbon footprint as transportation is not required With many years of experience, WASHCO regularly partners with hotels to implement on-premise laundries. Fairmont Windsor Park is currently benefiting from handling the entire process in-house using WASHCO’s innovative range of smart laundry equipment, WASHCONNECT, which they’ve found has been vital in delivering consistent quality and sustainable results.

With rental, there are no upfront costs and it’s easier to manage outgoings with affordable monthly payments. WASHCO also includes the equipment, 7-day repair cover, annual servicing and safety checks as standard, giving you full peace of mind.

If you decide to bring your hotel’s laundry in-house, or opt for a hybrid approach, it’s important to invest in the right equipment.

To help you choose the right solution, WASHCO has created a useful Buyer’s Guide.

Simply scan the QR code to download your free copy.

Or visit: www.washco.co.uk/resource/hospitality-and-hotel-buyers-guide/ WASHCO’s end-to-end service has helped hotels across the UK to bring their laundry operations in-house. If you’d like to find out more, get in touch with our expert team on 08000 546 546 or info@washco.co.uk

Delivery and Takeaway Sales Slip in January as Consumers Tighten Spending Issue 149

January’s delivery and takeaway sales at Britain’s top managed restaurant groups were 2% down on January 2022, CGA by NielsenIQ’s latest Hospitality at Home Tracker shows.

It continues a plateauing of the ordering-in market that has now seen year-on-year sales drop for 15 months in a row. January’s delivery volumes fell by 12% as some consumers reduced the frequency of their orders, but spent more when they did so.

Nevertheless, delivery and takeaway sales remain substantially ahead of pre-COVID levels, after lockdowns cemented them in consumer habits. Combined, they accounted for 17 pence in every pound spent with managed restaurant groups in January 2023.

Karl Chessell, CGA’s business unit director – hospitality operators and food, EMEA, said: “The levelling out

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of delivery and takeaway sales since late 2021 has been a double-edged sword for restaurant operators.

Positively, it shows that many consumers have returned to their pre-COVID habits, replacing deliveries with the special experiences that only eating out can provide. But it also indicates that other consumers are reining in their spending as household bills continue to soar. With business costs so high as well, and third-party delivery platforms taking a large slice of sales, protecting already thin profit margins will be a major challenge throughout 2023.”

The CGA Hospitality at Home Tracker is the leading source of data and insight for the delivery and takeaway market. It provides monthly reports on the value and volume of sales, with year-on-year comparisons and splits between food and drink revenue. It offers a benchmark by which brands can measure their performance, and participants receive detailed data in return for their contributions.

Craft Union Pub Company Launches Winter Warmth Campaign for the Homeless Craft Union Pub Company, the multi-award winning Community Pub Operator, once again, leads by example by supporting the Only a Pavement Away charity through its Winter Warmth campaign. The campaign, which ran last winter, encouraged customers to donate clothing items and essentials and to help the homeless during the cold winter months.

Thanks to the generosity of Craft Union customers, 480 bags of warm essentials were given out last year to the homeless, along with £8,000 raised for the charity. This year, the campaign is off to a strong start, with £885 already raised in only two weeks.

“We know that the winter months can be a difficult time for many people, particularly those who are struggling financially or who are experiencing homelessness. We want to do our part to help make a difference in our local communities, and we hope our customers will join us in this effort,” said Nick Andrews, Managing Director of Stonegate Group.

Nick continued, “We are proud to support Only a Pavement Away and their efforts to help the homeless in our communities. Last year, we saw first-hand the impact our customers’ donations had on those in need, and we hope to make an even greater impact this year.”

Each Craft Union pub is running its own collection respectively. They are inviting their local community to donate items such as scarves, gloves, blankets, coats, jumpers and toiletries to give to these collections for those in need. The campaign runs until March 2023, after which the pubs will take these items to nearby shelters.

There is a Just Giving Page set up, which can be accessed through the link: www.justgiving.com/CraftUnionOnlyAPavementAway for Craft Union to collectively raise funds across all sites.

“The Craft Union Pub Company’s ‘Winter Warmth’ campaign is a shining example of how businesses can make a real difference in the lives of those in need. Their generous donations and support for Only A Pavement Away have helped to provide warmth and essentials to those who are homeless during the cold winter months. We are grateful for their continued partnership and commitment to making a positive impact in our communities” said Greg Mangham, co-founder of Only A Pavement Away.

How Can Hospitality Businesses Prepare For the 2023 Plastic Ban? 12

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Issue 149

By Nathan Gray Head of Sustainability at Reconomy (www.reconomy.com)

most sustainable, in terms of recyclability, production and circularity credentials. Wood cutlery, though more expensive, may be a better alternative as it is 100% renewable and doesn’t contribute any plastic waste.

The subject of plastic pollution has become a hot topic over the last five years in the wake of David Attenborough’s Blue Planet BBC series.

The hospitality industry is a significant contributor to this problem, and with predictions that there will be as much plastic pollution as fish in our oceans by 2050, action needs to be taken.

CONSIDER REUSABLE ALTERNATIVES If possible, try to promote products that are reusable such as steel cutlery, plastic tableware and ceramic plates. Of course, this will be easier in closed environments such as offices, canteens and restaurants. This is harder to achieve in an open street food or takeaway environment but could be tempered with a deposit scheme.

According to government estimates, consumers in England use 2.7 billion items of single- use cutlery per year, with only 10% of these recycled. This has a devastating effect on the environment and wildlife.

To help reduce the pollution caused by these materials, the government has recently announced that a wide range of single-use plastics will be banned in England from October 2023.

Music venues such as Glasgow’s OVO Hydro operate a £1 deposit scheme with every drink they sell – the £1 is refunded at the end of the evening upon return of the cup, which can be reused up to 300 times.

Plastic bowls, cutlery, balloon sticks, plates and trays will be banned, alongside types of polystyrene food containers and cups. Consumers can no longer buy these products from businesses such as takeaways and retailers.

RECYCLE AND REPURPOSE Businesses should also look to extend the life cycle of their plastic products through recycling and reuse.

With wide-ranging repercussions for the hospitality industry, Nathan Gray, Head of Sustainabiliy at Reconomy shares his thoughts on what this means and how businesses can embrace waste reduction and recyclability.

CONDUCT A PLASTIC AUDIT

IS THIS A GOOD IDEA?

Itemising each material gives a complete overview of business operations. An audit should be separated into plastic items sent to waste, and those which will be recycled.

While the government’s decision should be welcomed, it is important to remember that the new products selected should be more sustainable than the single-use plastics they are replacing. If disposed of correctly, some single-use plastics are recyclable, yet issues arise when large quantities of these materials are littered.

Businesses should ensure that they are not opting for materials with very few recycling options and infrastructure available. For example, compostable products may degrade quicker than plastics, but this is pointless without separation from other waste streams.

So, what can businesses do to maximise the environmental benefits of their switch from single-use plastics?

One of the first things businesses should do is to identify every piece of plastic used during their operations. The goal should be to calculate the total plastic weight used as well as the different types of plastic.

Calculating the true impact of an enterprise upon the planet can be a compelling motivator to adopt more sustainable practices which can then be communicated across the workforce.

The cyclical nature of this process allows materials to be reused again in manufacturing or operational procedures and doesn’t consign plastics immediately to landfill or ocean waste as in linear methods.

For any on-site waste, ensure that you have dedicated recycling bins available. You should also brief your employees accordingly on which materials go where and the benefits of following this.

One novel recycling incentive is the reverse vending machine which will collect plastic items in return for a monetary award. This could be a voucher or even a charitable donation.

Sources

REDUCE YOUR USAGE A plastic audit should help you establish which single-use items are used in the largest quantities. Tackle these first by trying to source more sustainable alternatives.

This could involve a conversation with your suppliers to source easily recyclable materials. It is best to take advice on what products are the

Far-reaching ban on single-use plastics in England - GOV.UK (www.gov.uk) https://www.ovohydro.com/visitor-information/stack-cups https://www.thebubble.org.uk/lifestyle/travel/the-hospitality-industrys-over-relianceon-single-use-plastic/ Plastic Recycling | Singlye- Use Plastics | Reconomy | Waste Management Reverse Vending - Reconomy

Craft Union Pub Company Launches Love Your Local Campaign for 2023

Craft Union Pub Company is proud to announce the launch of its Love Your Local Campaign, a nationwide initiative aimed at promoting the important role that local pubs play in communities across the UK. The company will be making financial donations to nominated local causes and community projects put forward

by Craft Union customers across their 490 pubs.

Nominations are now being received and can be made by simply heading down to your local Craft Union pub, which you can find here, and look for their special ‘Love Box’. Simply fill out the nomination form and drop it in the box. Nominations will be accepted throughout February.

“At Craft Union, we believe that it is important to give back to the communities which we serve,” said Frazer Grimbleby, Operations Director of Craft Union Pub Company. “We are proud to support local community projects that make a real difference in people’s lives, and we’re thrilled to have been able to make such a significant impact through the Love Your Local campaign.”

Last year, this initiative made a remarkable and positive impact in local communities by making generous donations totalling £60,000 to a variety of community projects. Nominations flooded in for good causes, ranging from pre-schools to hospices, Scout groups to community gardens, and boxing clubs to local wellbeing group initiatives. In addition, the Love Your Local campaign, in partnership with Molson Coors, awarded 15 Carling-branded football kits to local grassroots teams at the start of the football season. This partnership aimed to support the local football community and encourage the participation of people in sports.

Craft Union Pub Company’s unparalleled combination of custom-designed pubs and outstanding community involvement has propelled them to the forefront of successful campaigns and events. Stay informed about their latest contributions and partake in their amazing community events and visit your local through access to their website. As they promise, “Quality pubs at the heart of their community!”

Sustainable & Cost-Effective Hot Water Is Achievable Today 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-round conditions for staff and customers, providing access to spaces better suited to delivering quality hospitality.

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 or see the advert on page 5.

Craft Guild of Chefs Aims to Celebrate 100 Graduate Award Achievers in 2023 Issue 149

Talented and ambitious chefs have an exciting opportunity to push themselves into the spotlight and test their culinary skills at the Craft Guild of Chefs Graduate Awards 2023.

Over the last two decades, the Guild has seen an incredible 93 chefs achieve the pass mark and join an impressive list of names in the Graduate Awards ‘hall of fame’. Former achievers of the award include Mark Froydenlund, Sophie Wright, Luke Selby and Ruth Hansom who have all gone on to have successful culinary careers.

The Graduate Awards were founded, and are still led, by Steve Munkley, who is VicePresident of the Guild. He wanted to provide chefs in the early stages of their career with the opportunity to develop the skills they learnt at college and refine them in the workplace. Known as an exam rather than a competition, it provides a platform for chefs to progress to events such as Young National Chef of the Year. Those who make the grade receive a host of prizes ranging from culinary trips of a lifetime to products from the awards’ sponsors.

It only takes a few minutes for a young chef to enter the Graduate Awards, but it could

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be lifechanging. Chefs aged under 25 on the 1st of September 2023 are asked to complete an online form which is available via https://craftguildofchefs.org/competitions/graduateawards. Chefs can choose whether to enter the Kitchen or Pastry Award but must submit by midnight on Wednesday, 19th April 2023. The Pastry Graduate Awards are driven by Will Torrent and Sarah Frankland, and are aimed at young pastry chefs, chocolatiers or level 3 students. Entrants do not need to be members of the Craft Guild of Chefs.

All the chefs who make the final in Kitchen and Pastry will be whisked away on a twoday Suffolk food tour in July where they will visit Aspalls Cider, Dingley Dell Farm, Pump Street Bakery and experience butchery, fishmongery and dessert demos at Infusions4Chefs. Finalists will also enjoy an overnight stay at Ufford Park Hotel.

Founder of the Graduate Awards, Steve Munkley said: “Following our 20th anniversary celebrations last year we are now just seven chefs away from celebrating 100 Graduate Awards Achievers and our committee are determined to push through that goal this year.

With support from mentors, our skills demonstration videos and the memorable two-day trip for finalists we’re determined we’ll be celebrating this special milestone.”

Hospitality Guru Celebrates Success as Surrey Gastropub Scoops 3 AA Rosettes and Wine Award A hospitality guru renowned for his success in helping household names like Gordon Ramsey, Heston Blumenthal and Danny Meyers build award-winning restaurant portfolios, has secured 3 AA Rosettes and an AA wine award for his own gastropub in Surrey within just 18 months of opening.

Having started his career in 1999 waiting for 5-star hotels, including The Ritz, London, Simon King has since carved a credible reputation within the hospitality industry, where he is renowned for his proven approach to Front-of-House operations.

The winner of ‘UK Young Waiter of the Year’ in 2000 and listed as part of The Caterer’s prestigious ‘Top 30 under 30’ in 2002, Simon boasts a string of impressive achievements within the hospitality sector.

These range from opening the Savoy Grill with Gordon Ramsay and Marcu Wareing in 2003 and launching Dinner by Heston Blumenthal in the Mandarin Oriental in 2011, to relocating to New York in 2014 to work for Danny Meyers Union Square Hospitality Group as General Manager of the flag ship restaurant The Modern, where he led the team to achieve their second Michelin Star.

Discussing his latest achievements, Simon King said: “Over the last few years I have worked incredibly hard to launch and develop both Igniting Hospitality and The Victoria Oxshott, so being awarded not one but three AA rosettes is just amazing.

This, of course, would not be possible without the help and support of my growing team for which I am very grateful.”

Equipment Supplier NOWAH Team Up with the School of Artisan Food Earlier this month equipment supplier NOWAH's Director Youli Chrysikaki, along with a small NOWAH team, had the pleasure of visiting the wonderfully inspirational School of Artisan Food, on the beautiful Welbeck Estate.

Ian Waterland, Managing Director of the not-for-profit school, showed the NOWAH team around the school's teaching facilities, and also explained how deeply committed the school was to the promotion of healthy, sustainable and delicious food.

NOWAH are pleased to support the students at the School of Artisan Food by providing KEMPLEX and NOWAH products for use on their education programmes. The equipment will be used to teach a variety of students, particularly on their Advanced Diploma, Foundation Degree and Professional programmes.

The School of Artisan Food is a registered charity and NOWAH are delighted to work together with them for the benefit of the students.

The School of Artisan Food was recently thrilled that the bursaries for refugees are among the 30 things mentioned in the Observer Food Monthly magazine's "Loves in the world of food right now."

For further information about Nowah, see the Commercial Kitchen Fit-Out feature later in this issue.

Greene King Addresses Farmers’ Union in Bid for Closer Collaboration to Reduce Emissions Greene King’s sustainability leader has told the National Farmers’ Union that it’s vital for the hospitality industry and farmers to work collaboratively together to help reduce greenhouse gas emissions.

Assad Malic, Chief Communications & Sustainability Officer at the UK’s leading pub company and brewer, addressed delegates at the NFU’s conference, taking place in Birmingham this week. The theme of the conference is ‘Feeding a Changing World’ and it is a first for a pub company and brewer to address the event.

Last week, Greene King’s target to halve greenhouse gas emissions by 2030 received approval from the Science Based Targets initiative, and Mr Malic explained how the company would be setting about achieving this ambitious target in the years ahead.

Addressing the conference, he said it was crucial that the hospitality industry worked alongside UK farm-

ers in reducing emissions through regenerative farming methods so that the country as a whole could reduce its nationwide emissions.

“We have to work collaboratively, not just within our sectors but across the multiple sectors from agriculture, through supply chain to hospitality and retail. We can’t expect farming to solve the problem for us all alone,” he said.

He also called on the government to work at pace to unblock bureaucracy and provide regulatory support so farmers and businesses can accelerate the changes needed to build resilience through sustainable practices into the UK’s food system.

Mr Malic was speaking shortly before the government’s Secretary of State for the Environment Thérèse Coffey took to the stage, and the day after the Prime Minister and the Leader of the Opposition.

Corporate Recovery and Limited-Service Hotels Fuel Hospitality Investor Optimism 14

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While the survey found that funds continue to have a significant amount of allocated capital to deploy into all areas of hospitality, concerns about interest rate policy, geopolitical risk and the availability and competition for opportunities are concerning investors from all regions and continuing to impact investment decision-making.

A bounce back in demand for corporate accommodation and growing potential for limited-service hotels mean hospitality investors are ‘mutedly optimistic’ about the year ahead.

The survey of senior decision makers at the world’s leading investment firms, revealed a 19-point uplift in the index score to 59 when asked about their confidence in demand growth in the corporate sector.

Joe Stather, VP market lead, operational real estate at Questex Hospitality, said: “Sentiment for the coming 12 months has rebounded strongly, based on the Doomsday scenario that many investors predicted back in the fourth quarter of 2022. Their reasons for greater optimism include a more predictable macroeconomic outlook, an expectation of stronger corporate accommodation demand, and a tentative reopening of the debt market (notwithstanding the cost of leverage). The heightened focus on asset optimisation for those with current hotel holdings is set to remain, and the weight of capital targeting hospitality, including subsectors such as serviced apartments and hostels, is substantial such is the relative appeal of the asset class.

A rebound for corporate accommodation contrasts with diminishing confidence in leisure accommodation. The index score for Q1 2023 rose just over one point to 46.6 (from 45 in Q4 2022) suggesting that leisure’s post-Covid recovery may now have peaked.

Overall, the Questex Investor Intentions Index, which measures the sentiment of hospitality real estate equity investors managing €321bn of real estate assets, showed a small bounce back in confidence on Q4 2022 with an overall index score of 48.9.

Developers, owners and operators shared the most positive outlook, with 44% projecting profit growth to stay the same or increase over the next 12 months. Only 22% of investors projected an increase in profit growth in 2023 One area of increasing interest for the investor community is limited-service hotels. The Investment focus on alternative accommodation types, including hostels, extended stay and co-living, jumped by 5.4 pts to an index score of 62.5 in Q1 2023, with 89% of respondents expecting their focus to be the same or higher in the next 12 months.

“There was hope that buyer and seller expectations would converge in early 2023, resulting in greater deal flow, but with a sense that inflation and interest rates may have peaked, owners and their lenders may holdout for a return to cheaper money and a possible recovery in asset values in the months ahead – we’ll be eagerly awaiting the results of the Q2 survey!”

The opportunities for hospitality investors will be explored further at Questex Hospitality Group’s forthcoming event The International Hospitality Investment Forum (IHIF) in Berlin on 15-17 May 2023.

Successful ‘Back To Work’ Pilot Scheme Now Seeks Further Funding mend this course enough and really hope it is offered to more people.”

A Dorset pilot scheme which gives unemployed people cooking skills, accreditation and support with job searches has got off to a great start and is now seeking further funding to help more people.

BCHA Learn is the skills and employability arm of BCHA, a leading housing and education provider operating throughout Dorset and across the South West.

BCHA Learn and Bournemouth Foodbank in Boscombe, Bournemouth, have run two, free, six-week Catering, Barista and Hospitality courses at the Foodbank’s new Training Café.

Bournemouth Foodbank is funded by local churches and community groups and works to stop hunger and bring together the community in the local area.

Participants have enjoyed cooking on a budget with Chef Ciro Vitiello, along with food and hygiene certification and support with CV building, interview techniques and job searches with BCHA Learn coaches.

Val Jefferies, Project Manager for BCHA Learn said: “It has been an exciting venture to work with Bournemouth Foodbank and the blend of practical kitchen skills, fun with Chef Ciro and employability sessions with BCHA Learn Advisors has been perfect. The participants have learned new things each week, gained confidence and have been able to interact with people they may have never normally crossed paths with. A true success!”

BCHA Learn and Bournemouth Foodbank are now seeking further corporate, charitable and local government funding to roll-out the course to more people.

Course participant Rachel Beaven said the course has given her the push she needed to take her first step into a career in teaching.

“This course has been so much better than I ever expected,” she said.

“I have been raising my children for the last 10 years. My youngest child is about to start school and I want to train for my dream job as a Teaching Assistant, but I have been nervous about taking the first step.

“Thanks to this course, all that has changed.

“The support I have had from the skills coaches Sarah and Nadia with my CV and interview techniques has been amazing. Nothing is too much trouble for them.

“On top of that I have learned how to cook some affordable but delicious meals with Chef Ciro and I have met some lovely people too.

All of which has really boosted my confidence.

“This week I secured a place volunteering at my daughter’s school, and this will prepare me to apply for my TA training. I can’t recom-

Debbie Coombes, Project Director of Bournemouth Foodbank said: “It has been such a meaningful and worthwhile partnership between Bournemouth Foodbank and BCHA. It has been great to watch (and taste) the food being prepared by the trainees. They have learnt so much and enjoyed it all, gaining the skills we had hoped they would.”

Organisations, businesses or bodies interested in finding out more about supporting future courses are asked to email: ValJefferies@bcha.org.uk

Smashed AF Drynks’ Mission to Get the UK to Rethink Drinking... Not Ban Drinking For Drynks Unlimited founder Richard Clark alcohol free drinks are not just an opportunity to “cash in on the latest trend”. Richard is on a mission to motivate the British public to “rethink drinking”!

“People who drink alcohol have a great time but Drynks Unlimited believe in freedom of choice for those who may not want to drink, for whatever reason. It would be great if more retailers would promote the great AF options available,” he says.

“For me there’s a huge opportunity: the consumer wants to be excited more, and given more options. Operators are looking to make more profit and attract new consumers - this is the perfect combination!”

Drynks Unlimited’s “Smashed”, its range of alcoholfree beers and ciders, are not just an addition to an alcoholic product but are all carefully brewed and dealcoholised using an innovative cool vacuum distillation machine. Which, put simply, “smashes the alcohol out of its lager, pale ale, shandy as well as apple and berry ciders.

With Sir Clive Woodward calling for big changes at Twickenham following the Welsh Rugby League setting up an alcohol-free zone at the Principality Stadium on international match days, Richard argues that banning alcohol at sports events - whether Wembley or Twickenham - is not the solution.

“As the branding says, we smashed the alcohol out of our bespoke beers and lagers and ciders creating some real drinks at 5% that are right to be de-alcoholised (not everything can be) and they become 0% real beers and lagers and ciders”.

Richard believes that consumers should have access to have a good range of alcohol beers, ciders and wines.

"We can all go that bit more to support retailers," Richard adds. "Not just by providing more choice, but by offering staff training and samples

so they can help educate and inspire consumers.

"We can help do that and play a key part in helping people rethink the way they drink!", he added For further information visit www.smasheddrynks.com or see the advert on the facing page.

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Food and Drink Industry Accounted for 6% of UK Administrations In 2022, Analysis Reveals “For businesses to survive longer term, they will need to act now to address underlying issues. I cannot overstate how important it is to get to grips with matters at the earliest possible juncture and to take the appropriate professional advice, if needed. Taking a proactive approach will provide options and help to keep businesses afloat.

The food and drink industry accounted for 6% of administrations in 2022 – the sixth highest sector in the UK – according to analysis by fullservice law firm Shakespeare Martineau.

A total of 1,340 businesses – 87 of which came from the food and drink industry, which included several breweries and restaurant chains – filed for administration last year, marking a 56% increase compared to 2021.

“If things continue as they are, we expect to see an increase in businesses failures as they battle tough trading conditions. However, resilient businesses with a strong balance sheet and with the right planning and oversight in place, may well find opportunities for growth as we head further into 2023.”

Construction, manufacturing and retail were the sectors worst hit, accounting for 39% of administrations. Greater London led the way with 20% of the filings, followed by the South East and North West (16% each), data from The Gazette Official Public Record has revealed.

While January (55) was the quietest month, administration numbers leapt to 160 in November – the most recorded for 28 months – before dipping to 120, 93 and 104 in April, May and June respectively.

And while administrations are still yet to hit pre-Covid levels (1,794 in 2019), recession fears and the financial pressure on households and businesses means the worst is still yet to come, an insolvency and restructuring expert has warned.

Andy Taylor, partner and head of restructuring at Shakespeare Martineau, said: “The latest statistics show that the true costs of living and doing business are

beginning to bite.

“Numerous headwinds – such as the cost of borrowing, and increasing energy, fuel and raw material costs – have become a new normal at this point and businesses are being pulled from every direction. Furthermore, while supportive in the main, pressure from lenders is increasing and HMRC is taking a firmer stance, seeking to cap levels of liability for nonpayment of tax.

“While the UK is perilously close to recessional phase, businesses must have a clear focus on cash flow and look to save costs where possible. Directors must continue to plan strategically for the ever higher costs of ‘doing business’.

Companies filing for administration in 2022 By sector By region Construction 208 Greater London Manufacturing 174 South East Retail 138 North West 95 Yorkshire & The Humber Real estate 90 West Midlands Professional services Food and drink 87 East of England Financial 79 East Midlands Health and social 66 South West 61 Scotland Utilities 60 North East Automotive/transportation Information and communication 55 Wales 53 Northern Ireland Hospitality 51 British Isles Others 35 !

Engineering Administrative 24 !

Arts and entertainment 21 !

12 !

Logistics 10 !

Agriculture Mining and quarrying 10 !

Public admin and defence 7 !

4 !

Education

265 213 212 135 101 94 74 68 59 50 48 18 3 ! ! ! ! ! ! ! !

Cheers! Publican Honoured for More Than 30 Years Service The publican of an historic Essex pub has been honoured with a prestigious award to celebrate more than 30 years’ service at the helm of the much-loved local. 64-year-old Mary Snell took over The New Inn in Roydon with her former husband in the early 1990s intending to stay for six months, but she loved it so much she has never left.

ly gatherings. Mary runs a host of activities to bring residents together. Events range from a weekly £7 two-course lunch and social for senior citizens to an annual leavers’ party for pupils of Roydon Primary School. In addition, there are regular quizzes, musical entertainment and beer festivals, as well as fundraisers that have donated thousands of pounds to charity.

The award from The New Inn’s owners, Star Pubs & Bars, recognises Mary’s contribution to the pub and the community throughout the last three decades. Over the years, Mary has converted The New Inn from a little-used rundown local into a focal point of village life, as well as a destination country pub for those from further afield.

64-year-old Mary has no intention of “calling time” yet. Says Mary: “I’m still loving it. Every day is different, you never know what’s going to happen; it keeps me young. Roydon is such a friendly village. I feel very fortunate to have a pub here.”

Parts of the Grade II-listed pub date back to the mid-sixteenth century, and Mary has kept its traditional feel. Features such as old beams and an open fire have pride of place, and horse brasses and pictures of The New Inn through the ages adorn the walls. The food and drink follow suit. The New Inn is known for its hearty British pub grub. Steak pie – cooked to Mary’s secret recipe – and Sunday roasts are particular customer favourites. The pub has a reputation for serving the perfect pint, too, winning it Cask Marque accreditation and a place in The Good Beer Guide for its cask ales.

Under Mary’s stewardship, The New Inn has become a hub of the community. Local groups and good causes hold their meetings in the pub’s back room, which also provides space for villagers’ celebrations and fami-

Continues Mary, “Back in the 1990s, Roydon had four pubs but now there are only two. A village without a pub is very sad. A good local is more important than ever when times are tough, as they are now.

People can meet up and share their problems or enjoy a much-needed chat and laugh. Either way, they leave feeling better. I’m determined to keep The New Inn going for future generations to enjoy.

I’m lucky to have a wonderful team and my partner Paul Watson backing me.”

Comments Andrew Smurthwaite, Star Pubs & Bars’ area manager: “Mary is a fantastic licensee. Thanks to her, The New Inn is the archetypal great British pub and an integral part of Roydon life. It has a wonderful atmosphere, and there’s always a warm welcome and excellent food and drink. Mary works tirelessly to keep The New Inn thriving. It’s a great honour to present her with this well-deserved award.”

P&G Professional: Reduce Energy Without Compromising Results Against the backdrop of the current energy crisis and impending net zero targets, companies are now more aware than ever as to how much their practices are impacting the environment. Customers are also increasingly conscious of the products businesses use, and how sustainable they are. However, an emphasis on sustainability should not come at the expense of product performance.

Businesses need commercial solutions that can save energy and conserve energy without compromising results.

P&G Professional’s trusted brands – including Ariel® Professional, Lenor® Professional, Fairy® Professional, Flash® Professional– are formulated to provide an outstanding clean even with one wash, short cycles and low water temperatures, giving professionals confidence that their business will always shine.

For example, Ariel® Professional is specifically formulated to provide an outstanding clean, even at colder temperatures, meaning businesses can save energy and in turn save money on bills, while still achieving a spotless clean. In fact, making a simple change such as switching temperature from 60°C to 30°C can save up to 60% on washing machine bills!

Learn more on: https://pgpro.co.uk/en-gb/ *Cost of electricity saved for laundry when washing at 30C vs 60C cycle and for automatic dishwashing when using a short cycle (average 47C) vs. a normal cycle (average 57C). Plus cost of gas saved filling in a 10L bucket of water at 20C vs 50C for surface cleaning and a 45L sink at 20C vs 46C for hand dishwashing. Energy cost saving based on average H1 2022 electricity and gas prices (incl. taxes) for businesses in the United Kingdom source Eurostat (Statistics for European Commission). Based on 4 washes per day (1460 per year) for both hand and automatic dishwashing, 1 wash per day (365 per year) for surface cleaning, and 10 loads per week (520 per year) for laundry.

READ ALL THE LATEST NEWS FROM THE HOSPITALITY SECTOR AT WWW.CATERERLICENSEE.COM

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New Research Finds Flexible Working Is On A Par With Pay & Benefits For Hospitality Workers operator’s core team spirit, with 54% of those surveyed stating that flexible working would improve workplace morale. Core teams who aren’t constantly working in understaffed teams are fundamentally happier, with 43% of hospitality employees stating that understaffed teams encourage them to look for another role elsewhere. This heightens the importance for operators to implement and get ahead on flexible working practices, reducing staff turnover, and in turn strain on their operations.

New survey shows over 50% of hospitality workers consider the ability to work flexibly as a key deciding factor in job choice, on a par with pay and benefits A recent survey from flexible recruitment platform limber (https://limber.work/) and hospitality insight firm KAM reveals worklife balance is now a critical consideration for people when choosing a job in hospitality, with one in four employees stating the ability to work flexibly is even more important since the Pandemic.

Chris Sanderson, founder of limber, said: “Many businesses have found that flexibility forms a key part of the future of work and people thrive in an environment where they are able to adapt their work to their needs, with our research emphasising this. Embracing this new way of hiring brings some really difficult challenges for operators. Not least the increased administrative impact of employing people on a flexible basis, but there are also some understandable concerns to think about, such as how to build a functioning rota with flexible staff.

It’s no secret that Brexit and the Pandemic has adversely impacted staffing levels across the UK’s hospitality industry, however this new research reveals that staff retention is now as challenging as attraction and recruitment, as attitudes to work continue to evolve.

The online survey of current and recent hospitality workers, revealed ‘work-life balance’ is now on a par with ‘pay and benefits’, with over 50% of recipients choosing these factors as having the most influence over the job they choose. ‘Fun and enjoyment’ (47%) also showed as a crucial element, suggesting employers need to think well beyond pay when attracting the modern hospitality worker.

Furthermore, a focus on choice and flexibility from employers on their hours is evident, with 60% wanting the chance to work additional hours, 43% wanting the opportunity to pick up extra shifts last-minute, and 43% wanting to switch hours easily. With more workers wanting times which better suit them and the ability to flex that choice around their changing needs, operators have a significant opportunity to rethink and deploy a new working model. As well as this, 60% of recipients felt the working hours in the hospitality industry isn’t flexible, meaning there

is a challenge for operators to overcome to meet employee needs.

Looking more closely the data shows the desire for flexibility is not just about the hours and days worked, with the research revealing nearly half of workers (47%) now appreciate flexibility in which locations they work at, as well as the opportunity to work multiple roles (52%). This also has significant benefits to employers too, with flexible working enhancing motivation in the workplace – in fact, 49% indicated that flexible working would encourage employees to pick up more hours.

The research also shows that a key benefit to flexibility is an increase

“However, it is not a want but a need, with the trend for flexible working only set to continue. We have seen over 46,000 new workers join limber since Pandemic restrictions eased, with numbers growing each day. And the benefits for operators are clear - through accessing a wider talent pool through flexible working, operators will fundamentally be able to appeal to a far broader selection of people and therefore make better use of their talent by building their network. This will help operators build a more liquid workforce, which in turn will help with reactive hiring, such as managing leavers, holiday requests or seasonality.

“The world is going to become more flexible rather than less, but flexible teams, deployed properly can be a massive asset to any operator”.

“Partnership Working” and Violence Around Licensed Premises to be Tackled at National Pubwatch Conference The importance of partnership working, dealing with violence in and around licensed premises and using digital technology for age verification, are just of the issues to be discussed at the National Pubwatch Conference this year.

The annual event, which will take place at the Double Tree by Hilton, Lydiard Fields in Swindon, on Tuesday, 7th March 2023, boasts a raft of industry speakers from the pub and police sectors.

BII CEO Steve Alton will look at the current issues affecting the trade and how partnership working with pubwatches are helping licensed premises.

A legal update will see Jonathan Smith from Poppleston Allen and Gary Grant from Francis Taylor Building focus on the challenges facing the trade including the new Section 182 guidance for the Licensing Act and other topical issues.

what the future holds including the launch of new website and marketing materials.

National Pubwatch already supports over 800 schemes across the UK and Bill Donne, Honorary Secretary of Reading Pubwatch, which won the prestigious award of National Pubwatch of the year 2022, will give advice and guidance on how to run a successful pubwatch as well as highlight the pitfalls and best practice.

The prestigious National Pubwatch awards will also be handed out on the day including the National Pubwatch Award of Merit, which rewards individuals that have contributed to the success of pubwatch schemes and the Malcolm Eidmans award, which recognises the outstanding contribution made by a police officer or member of police staff in supporting the work of their local pubwatch scheme.

There will also be a Bravery and Meritorious Conduct Award given, which recognises the contribution of individuals whose actions have saved life or minimised physical harm.

National Pubwatch chairman Steve Baker said: “This has been an extraordinary year for the pub trade and the evening economy. This conference will look at some of the major issues affecting the trade and provide practical advice to operators on how they can ensure they have safe venues for people to enjoy their night out.”

A representative from the Home Office will also give insight into the latest ID and digital technology that can help combat the issues around age verification.

He added: “We will also be recognising those that have contributed so much to making the late-night sector a safe environment.”

There will also be a session on the successful scheme called “Ask for Angela.” Insp Hayley Crawford from Nottinghamshire Police, who founded the scheme, will give a history, showcase case studies and explain

There will also be a ‘surgery’ where National Pubwatch representatives will be on hand to answer queries and give advice relating to local watches.

Gibson Plus Landmark Baubles 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

See the advert on page 7.

READ ALL THE LATEST NEWS FROM THE HOSPITALITY SECTOR AT WWW.CATERERLICENSEE.COM

Travel Spending Is On The Rise: How Can Hospitality Leaders Prepare?

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By Eelco Van Collenburg, Executive Creative Director at Valtech (www.valtech.com/en-gb/) According to the U.S. Travel Association, travel spending is expected to increase by 48% in 2023, compared to the 2020 pandemic-era low.

And so far, this is proving to be true. Despite the ongoing cost of living crisis, Barclays reported a 66% increase in travel spending in January compared to the year before. So – be it a post-pandemic boom, sturdy recovery or simply changing spending habits – hospitality leaders need to prepare to cope with this surge in demand.

From airlines to hotels, customers today expect a unique yet easy experience when travelling and making bookings. To make this possible, the hospitality and travel sector will need to focus on digitalisation so they can deliver an online experience that compliments the physical one, before they reach their destination.

PERSONALISING THE EXPERIENCE The way in which hospitality staff anticipate customer needs when interacting with them in-person varies, depending on the individual. So, why should this be any different online? Recognising this can generate an experience that feels tailor-made, with much more effective results.

Personalisation is an increasingly prevalent method in the hospitality sector to attract and retain customers.

Not only can personalised customer engagement drive website traffic, but it can positively impact brand sentiment and loyalty with 65% of consumers agreeing.

Some hospitality brands have already seen success in adopting these practices. Luxury hotel chain Mandarin Oriental had the foresight to begin working on its website during the pandemic, predicting a rise in travel spending as restrictions were lifted. By creating a more personalised digital experience, the brand recorded an increase in the average revenue per booking by more than 40%.

In order to prepare for this surge in spending, integrating a personalisation system is more important than ever. With this in place, hospitality brands can create a unified and unique experience across both physical and digital properties.

IS AI THE FUTURE FOR TRAVEL? Hospitality brands need to examine how their digital presence can fully maximise customer engagement.

Recently, we’ve heard a lot about the use of AI and machine learning as a route for improving digital capabilities. AI-powered virtual assistants enable real-time customer support across websites, mobile apps, and social media, increasing client satisfaction with timely employee responses and assistance. AI-powered recommendation systems can also leverage customers’ search history, preferences, and activities supercharging personalisation efforts.

By giving sales teams access to these technologies – which can track consumer habits, behaviours, and preferences to produce targeted offers and promotions – hospitality brands can maximise engagement, whilst boosting satisfaction, loyalty, and overall revenue.

Of course, the turbulent economy has made some hospitality brands tentative to invest in expensive new technology. However, the outlook for the next year suggests an immediacy to act now when transforming their tech stack for better customer engagement. Mandarin Oriental had the foresight to invest in their online presence in the middle of the pandemic, which paid-off, creating a more engaging experience to greet the post-pandemic travel surge. Those who have already invested have seen an increase in engagement and booking value, not only preparing for the predicted surge, but maximising its potential.

MOBILE-FIRST TRAVEL Most will agree that great hospitality revolves around meeting guests’ where they are. In the digital age, this is often on mobile. Up to 44% of online travel sales are made via mobile phones. So, in order to become more accessible, brands should focus on becoming ‘mobile-first’. Designing their website around mobile users makes the experience as easy as possible, removing the likelihood of provoking frustration from poorly formatted websites.

In the same way booking habits have changed, payment habits are also transforming. Digital payments and Buy Now Pay Later schemes are increasingly the norm, and a recent study carried out by McKinsey found that 15% of digital wallet users leave the house without a physical bank card. To avoid alienating customers, hospitality brands would benefit from encompassing mobile payment methods, to create a more streamlined system for customers booking travel and accommodation this year.

In the current economic landscape, hospitality brands must ensure that their customer experience is up to scratch to ensure that travellers feel as though they are spending their money in the right place. And frictionless experiences that meet customer expectations and demand will achieve this. By investing in digital capabilities, the hospitality sector can go from strength-to-strength.

Global Hospitality Veteran Appointed New Chief Executive of Highland Coast Hotels Highland Coast Hotels has appointed global hospitality veteran, Guy Crawford, as its new Chief Executive Officer.

Mr Crawford is a former CEO and board member of Jumeirah Hospitality Group in Dubai; Managing Director of Forte Heritage Hotels; and Managing Director of Le Meridien Africa, Caribbean and Indian Ocean. He has enjoyed a long and distinguished career developing and running some of the world’s most exclusive luxury hotels, as well as being non-executive board member of the Indian Hotels Company, Taj Group; Lausanne Hotel School in Switzerland; and Emirates Hotel Academy in the United Arab Emirates.

As a Fellow of the Institute of Hospitality and one of the first members of the Global Scots international business network, he brings with him a wealth of experience and a passion for the Scottish Highlands that fits well with the aspirations of Highland Coast Hotels.

Mr Crawford will join Highland Coast Hotels as CEO from 6th April, when he will begin leading the business into the next phase of its development and expansion.

Created in April 2021, Highland Coast Hotels is a Scottish-based group aiming to bring innovative, sustainable and community-led hospitality to the stunning coastlines of the North Highlands of Scotland.

Mr Crawford joins the business at an exciting time. 2022 saw the relaunch of Royal Marine Brora winning national acclaim and landing straight into The Times Top 100 hotels to visit. 2023 will see the introduction of two newly refurbished properties to the collection. The Tongue Hotel and Plockton Inn will re-open to visitors in April 2023 following extensive renovations. For the first time with Highland Coast Hotels, it will be possible to explore the whole NC500 whilst enjoying consistent high quality highland hospitality.

Under Mr Crawford's leadership, Highland Coast Hotels intends to strengthen and enhance the hotels it owns, and in doing so, help to further boost regional growth. The focus will be on creating great experiences around the North Coast 500 for discerning travellers visiting from around the globe; sustainable tourism; embracing the local community; and drawing upon the expertise and skills of local suppliers in the Highlands.

For Mr Crawford, the appointment represents a return to his roots. His grandparents and parents were hotel owners and managers in the Scottish Highlands, including venues in Forres, Nairn, Grantown-on-Spey, Aviemore and Craigellachie.

His wife Elizabeth is originally from Barra in the Western Isles.

Commenting on his appointment to lead Highland Coast Hotels, Guy Crawford, said: “The Scottish Highlands is not only one of the most beautiful corners of the earth, but the region holds so many personal family connections and memories for me. I’m passionate about enhancing local community life and sustainable tourism.

“As Scotland’s newest luxury boutique hotel collection, Highlands Coast Hotels is already establishing its reputation for showcasing world-class Highland food and drink, supporting local businesses and outstanding hospitality.

“I’m delighted to be joining the team at this time and look forward to the challenge of leading Highland Coast Hotels in the next phase of its development.”

David Whiteford, Chairman at Highland Coast Hotels, added: “We’re incredibly fortunate to be welcoming Guy to Highland Coast Hotels. Over the last four decades, he’s gained a global reputation as one of the hospitality industry’s most respected leaders.

“We’re thrilled that he has agreed to join our team and look forward to Highland Coast Hotels continuing to grow its positive contribution to tourism, community and the North Highland economy.”

As part of the leadership changes on 6th April, current CEO Roddy Watt will step back from involvement in day-to-day operations and focus on development of the business through investment and acquisition. As founder of Highland Coast Hotels, Mr Watt's contribution to the Group and the North Highland economy is very significant and the board is delighted that he will be involved in the next phase of the Group’s development. Mr Watt will remain on the board of Highland Coast Hotels as Development Director.

KP Snacks Gets Flavourful With Exciting New McCoy’s Launch KP Snacks has unveiled a brand-new product range for the UK’s number one ridged crisp brand with the launch of McCoy’s Epic Eats.

Delivering on McCoy’s unmistakable bold flavour, the range features two new irresistible products, Nacho Cheese and Spicy Salsa.

Rolling out from 20th February, the McCoy’s Epic Eats range delivers unique and tempting flavours and promises an epic snacking experience for consumers looking to try something new.

Amy Heap, Marketing Manager at KP Snacks says: “McCoy’s is the original and best ridged crisp brand, synonymous with big and bold flavours. We know taste is the most important factor driving purchases in CSN and our NPD reflects flavour trends and delivers innovative new products to the category. McCoy’s Epic Eats packs that flavour punch with the same signature crunch.”

The new range is supported by an engaging media campaign spanning radio and social to drive awareness of the new product range.

Running from February to March, the Epic Eats radio activity is part of McCoy’s ongoing partnership with Global radio and will feature a range of on-air adverts including an exciting competition offering listeners the chance to win their own epic adventure.

See the advert on the facing page for details.

Circularity Scotland Announces Significant Support Package for Drinks Producers 22

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address those concerns.

Circularity Scotland has announced £22 million of cashflow support measures to help Scotland’s brewers, distillers, importers and drinks manufacturers prepare for the introduction of Scotland’s deposit return scheme.

Circularity Scotland has successfully secured over £100m of thirdparty funding to establish the infrastructure of the deposit return scheme, with only minimal up-front funding from the very largest producers. This funding approach allows producers both large and small to benefit on equal terms from this investment in world-class infrastructure and leading-edge technology and only pay their share of the costs once the scheme is in operation.

The support package is particularly designed to help SMEs, who have previously voiced concerns about the impact of the scheme on their business’ cashflow.

To address these concerns, Circularity Scotland is removing the day one and month one charges for all producers, up to a threshold of three million units per year. It is also providing two month credit terms on deposits and fees up to the same volume threshold to reduce the working capital impact on all producers.

The three million unit threshold has been established to ensure that the thousands of smaller scale producers selling in Scotland benefit more proportionately from the cashflow support. This will particularly help companies like craft brewers, wine importers and craft spirit producers. The two month credit terms will be made available to all producers, regardless of their size, ensuring all producers within the scheme are treated equally.

Circularity Scotland has also confirmed that it will be offering the option to use self-adhesive barcode labels for producers placing less than 25,000 units per year of a specific product on to the Scottish market. This will provide a simple and straightforward administrative solution for independent producers and importers for whom the cost of changing packaging to introduce new barcodes could be prohibitive.

David Harris, Chief Executive of Circularity Scotland said: “Circularity Scotland was established by industry to meet their obligations under the deposit return scheme as efficiently and cost-effectively as possible. This announcement is further evidence of how we are continuing to innovate and identify additional ways to mitigate the pressure on businesses. We know that smaller producers in particular have been concerned about the cashflow impacts of the scheme, and these measures will

We have already announced reductions in producer fees of up to 40%, while also being able to offer the highest return handling fees of comparable schemes anywhere in the world. These additional support measures further demonstrate our confidence in being able to deliver ongoing operational efficiencies once the scheme has gone live. We are committed to ensuring that the deposit return scheme works for Scotland, is cost effective for business and helps protect our environment for generations to come.”

Circular Economy Minister Lorna Slater said: “This is a big and welcome change that that responds directly to many of the concerns that have been raised, particularly those from smaller producers like craft brewers. It addresses initial cash flow challenges, and provides a pragmatic and simple solution to the issues raised around barcodes for smaller product lines.

This is a package that gives businesses the clarity and confidence they need to be part of Scotland’s deposit return scheme.

“Over the last few months I have been meeting industry regularly to listen to their feedback and this industry-led solution has been designed in direct response to its concerns. I remain committed to a pragmatic approach to implementation between now and the 16 August. By working together we can lead the UK in delivering a deposit return scheme which will increase Scotland’s recycling rates from around 50% to 90%, cut emissions, tackle littering and address public concerns about the impact of plastic and other waste.”

Join Fuller’s for Panto in the Pub this Easter

If you are looking for something a bit different this Easter, Fuller’s has the perfect solution. Building on its reputation as the leading pub company to support the arts throughout the year, with large scale performances such as Shakespeare in the Garden and Opera in the Garden, Fuller’s is excited to partner with The Bridge House Theatre Company to introduce Panto in the Pub this April. The Bridge House Theatre Company will delight audiences with its performance of Mother Goose – an Easter-themed pantomime perfect for all the family.

Find the answer to some of these questions in the brilliant family pantomime at the pub. Expect brightly coloured costumes, song and dance numbers that will amaze, and more than a few jokes just for the grownups. This is an Easter treat that is truly for the whole family.

Luke Adamson, Artistic Director of The Bridge House Theatre Company, says: “I’m delighted to be working with Fuller’s and my great love, pantomime. Our shows are always unique – the scripts are bespoke and written new for every show.

This colourful extravaganza will be hosted by 12 Fuller’s pubs, from London to Liphook, between Monday 3 April and Saturday 15 April.

The show will be full of humour for all ages, and centres around Mother Goose and her silly son Billy who are down on their luck. A kindly fairy, seeing how much Mother Goose does for her local community, decides to help her and sends them the answer to all of their problems in the form of Priscilla – a goose that lays golden eggs.

Will Mother Goose be able to resist temptation? Will science ever be

“We get the finest performers, musical directors and choreographers to make sure that our productions give a million-dollar experience but without the price tag. I look forward to welcoming lots of families down to the pubs this Easter to see our latest bag of pantomime madness.”

Sion Clinches Place in the Global Chefs Challenge Final in Singapore able to explain how a goose can lay a golden egg?

A talented young chef from Wrexham has excelled in his first senior competition by qualifying for the Global Chefs Challenge final in Singapore next year.

Sion Hughes, 25, head chef at The Spa at Carden Park, near Chester, won through from the competition’s North Europe heat, organised by Worldchefs, in Rimini, Italy yesterday (Monday).

He received a silver medal with 85 points to qualify with an Estonian chef for the global final at the Worldchefs Congress & Expo 2024.

Book your tickets here: www.fullers.co.uk/event-finder/mother-goose

coach.

“I couldn’t have done it without them,” he said. “Calum helped and encouraged me all the way through the competition.”

A former Junior Chef of Wales winner, Sion is no stranger to international competitions, having been a member of the Junior Culinary Team Wales that won silver and bronze medals at the Culinary World Cup in Luxembourg last November.

“I’m really buzzing to qualify for the global final,” said Sion.

“It was a tough, especially as it was my first senior competition. The marking was lot stricter than it is in the junior competitions and little things have cost me points.”

Graham said: “It’s a fantastic achievement when you consider that both Sion and Calum were in the Junior Culinary Team Wales in Luxembourg just a few months ago and they are now competing against some of the best senior chefs in North Europe.

He praised the support of Junior Culinary Team Wales captain Calum Smith, pastry chef at Shrewsbury School, who was his commis and Culinary Association of Wales culinary director Graham Tinsley, MBE, executive head chef at Carden Park Hotel and Spa, who was his mentor and

“The feedback they had from the judges was amazing but a couple of things have cost them 15 points and a gold medal.

We now have 18 months to prepare for the final in Singapore.”

Foodservice Distributors Dole Cornwall Foodservice 2-5 Callywith Gate Industrial Estate, Launceston Road, Bodmin, Cornwall PL31 2RQ

Suppliers of unbeatable fresh produce, dairy, chilled, fine foods & frozen products throughout Devon & Cornwall

Over 3000 products kept in stock All available for next day delivery Order until Midnight for next day delivery

01208 77911 bodminsales@dole.co.uk SEE US ON STAND F28

Expowest Cornwall Preview You’re Invited to Expowest Cornwall in March!

Spring is nearly here, which means that so is Expowest Cornwall! Taking place on Wednesday 8th & Thursday 9th March at the Royal Cornwall Showground in Wadebridge, it's your opportunity to get ready for Easter, the Summer, and beyond.

Over 150 exhibitors will be bringing you everything from the latest food offerings to the newest drinks, the best in business services, sundry supplies, catering equipment, food service and much more besides. It’s your annual opportunity to get all the products your business needs for the year ahead, and to keep up with the very latest trends and innovations. Catch up with colleagues, suppliers and customers as well as making essential new contacts. After all, you can't see, touch and taste on the internet there's no substitute for meeting producers face to face and trying their products in person!

New for 2023 is an aisle in the show which focuses on the Fish & Chip/Takeaway trade. It features existing exhibitors, as well as some who are exhibiting at the show for the first time on their own stands. Come and sample from T Quality, Middletons Foods, Kerry Foods, Drywite Ltd, Pacific West, Blenders, Pan Euro Foods, and Pukka Pies. These organisations are grouped for your convenience, and there are many other suppliers to takeaways throughout the show.

A new Leading in Innovation and Sustainability area will be signposting you to organisations within the show that display these qualities within their business products and services. There will be a mixture of information and products to inform you about innovative new products and services, or sustainability credentials, that align

Duchy Cash Systems Supplying Cornwall and Devon, Duchy Cash Systems is a provider of premium EPOS solutions for the hospitality sector - pubs, restaurants, hotels and nightclubs. Each system is tailored to suit the customer's needs, focussing on speed/ease of use and durability. Our touchscreen EPOS terminals offer a host of time and labour saving features, helping your staff work more efficiently.

Optional back office, stock control software features total stock management, enhanced security features, time and cost saving tools.

S E E U S S TA N D H 4 1

Duchy Cash Systems provide the comprehensive after sales package that only a local company can really offer: 24 hour telephone support, remote diagnostics & assistance, and a fast callout response.

Visit us on stand H41 at the Expowest Cornwall show.

with your business objectives and ethos. See how companies are working towards doing business in a way that is better for everyone.

The LWC drinks area is back, bigger and better than ever. LWC Drinks is the UK’s largest independent drinks wholesaler. Discover a world of wines, a whole range of spirits, beers, ciders, as well as mixers and soft drinks. Let them quench your thirst for the best for your business! They have more than 50 brands represented this year – so if you run bar in your business, it’s certainly worthwhile spending time here at the show.

As well as stocking up, you can network with colleagues, and take advantage of a range of exclusive show offers. Expowest brings exhibitors to Cornwall who want to meet the region’s buyers. The show is easy to reach and well signposted from every direction. What’s more, there’s ample free parking within an easy stroll of the show.

Expowest Cornwall really is the show that has it all covered!

For more information about the show, to book a stand, or register to attend, please call 01934 733433, visit www.expowestcornwall.co.uk. or follow @Expowest_UK.

Chadds Foodsmiths

Chadds Foodsmiths, The Cornwall family based foodservice wholesaler supplying local business for the past 75 years.

Supplying Food and hygiene products to –

• restaurant, hotel, pub, cafe, coffee shop, take-away, farm shop, visitor attraction, care home, schools & colleges.

• We offer an extensive range of food categories from frozen, ice cream, dairy, meats, and grocery & Drinks.

• We also stock an extensive range of Hygiene products including cleaning chemicals, Hardware, Bin Bags and hand towels and toilet rolls and laundry chemical systems.

Also eco friendly chemical systems.

‘We are the one stop shop for caterers’.

Our range will appeal to all those who have a pas-

South West Labels

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

The labelling gun market can be complicated. Many products are known by

Cornwall Scale & Equipment Ltd Visit us on Stand H25

sion for great food and a great service. From the big brand products to working with local artisan suppliers we have something for everyone.

Chadds Foodsmiths are members of the Sterling Supergroup, this allows us to benefit from the group purchasing power when negotiating deals with suppliers; we can then pass these savings on to our customers. It also enables Sterling own label produce to be available. The own label range has significantly developed over recent years and continues to help us offer a good value product to our customers.

Come and meet us on our stand G26 at Expowest.

For more details call our telesales 01288 353964 for a representative to visit. www.chaddsfoodsmiths.co.uk different names depending on their use. Labelling guns, price guns, pricing guns, label guns, coding guns and batch guns. Our range of products can meet all needs: Simple low use models, durable machines for industry.

A wide variety of specialist features including auto-incrementing guns for batch codes.

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

Visit us on stand F26 to view our products.

Cornwall Scale & Equipment Ltd Established in 1975, Cornwall Scale & Equipment Ltd are now one of the largest Suppliers of Cash Registers and Electronic Scales in the South West Of England, as well as shipping world-wide.

Whether you are looking for a basic low cost Cash Register or a fully integrated, EPOS solution for retail or hospitality environments, we are always happy to help.

Supplying and maintaining cash registers and scales throughout the south west of England. All makes and models including Sam4s, Casio, Pi Electronique, Aster and much more.

Tel : 0333 577 0108 Mobile : 07770677123 Email : info@cornwallscalesltd.co.uk www.cornwallcashregisters.co.uk

Full training and support on any make and model of Cash register, 24 hours a day, 7 days a week.

• Cash Register Rolls and Ink Rollers/Ribbons • Pricing guns and labels • Money Counting Scales • Money Sorters • Forge Note Detectors • Monitor lines • Stock control Software • Paging Systems Please pay us a visit on stand H25.

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Rosemullion Distillery Cultivates Success...

60 Awards and Growing Founded by Liz and Andy Bradbury in 2017, and based on the Helford river Cornwall, Rosemullion’s success stems from their commitment to being protectors and perfecters of the distillers’ craft. They take their role as Artisan-producers very seriously, ensuring quality control by confining production to 300 to 500 bottles at a time, with all spirits produced by hand using their bespoke copper stills.

Summer Gin, and, most notably, a haul of 9 awards in the Sip Awards 2022. The Sip Awards covered 3 Platinum wins for Rosemullion’s Harvest Gin (including best flavoured gin), Dark Rum and Dry Gin; they were also awarded a Double Gold for the Summer Gin and 5 Gold Awards for their Seafarer’s Gin, Spiced Rum, Gold Rum, White Rum and Chocolate rum (which also received an innovation award).

Being placed in an area of outstanding natural beauty has enabled Rosemullion to draw upon its unique properties – Helford rainwater is used in the fermentation and distillation process, complemented by local Cornish ingredients plus seasonal fruit from their own orchard and vines.

Andy Bradbury confirms ‘like all the entrants UK and Worldwide, we work really hard to get our spirits noticed, both nationally and Internationally so these awards certainly gave us a licence to celebrate! We are hopeful this recognition will help us expand our hospitality and retail stockists in 2023 and look forward to meeting trade attendees at the forthcoming Expowest Cornwall, Stand number J27, to offer the 10% discount for this show.

These business values and natural benefits have led to Rosemullion being one of the most awarded Artisan distilleries in the UK. Currently holding 60 awards, these include a Gin Guide Award for its Rosemullion

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

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

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

Barton Reed & Co is a family-run business and we have been involved in the furniture industry since 1945. Over the years we have forged strong relationships with our suppliers to give you the best furniture available with a service that goes above and beyond

www.rosemulliondistillery.com/CLH our customers’ expectations.

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

Call us on 01409 271189, visit www.bartonreed.co.uk or email info@bartonreed.co.uk Alternatively see us on Stand H28 at Expowest Cornwall.

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

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Expowest Cornwall Preview

MOOR COFFEE LTD

Find Pukka at Stand G36 at This Years’ Expowest Cornwall From traditionalist All Steak, to stadium favourite Chicken Balti and award-winning Vegan and Vegetarian[3] recipes, these popular pies are the ticket to broadening appeal and bringing in even more customers. Partnered with the Pukka Pie Heater package, pies stay warm for up to 4 hours, ready to serve.

Expo Cornwall 8th - 9th March Stand E31 Come and say hello and see what in-show offers we have

SUPPLYING PREMIUM COFFEE MACHINES & PRODUCTS

MACHINE SERVICING & REPAIRS PLEASE VISIT US AT

WWW.MOORCOFFEE.CO.UK 01409 231166

Pukka – the nation’s number one pie brand[1] - has been baking its bestselling pies for 60 years, and as part of this birthday celebration Pukka has launched a special new recipe that pays tribute to its Chip Shop heartland.

Combining two iconic British favourites, The Pukka Pie and chip shop curry sauce, Pukka’s new Chip Shop Chicken Curry Pie has the seal of approval from industry experts and is already delivering on the brand’s full on flavour promise. Set to fly off menus, almost three quarters (71%) of Pukka’s core buyers said they’d be likely to buy it[2].

Moor Coffee Ltd. We’re very excited to be exhibiting at the 2023 Cornwall show after a couple of years out.

We encourage you to come along and talk to us about our special offers, take advantage of our enhanced machine bundles and sample some delicious, freshly ground coffee - we look forward to meeting you! Stand E31 Our Independent coffee company based near Dartmoor specialises in commercial coffee machines, coffee beans, brewing equipment and machine repairs throughout the

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

Pukka is helping outlet owners both drive engagement and sales to maximise footfall during key sales periods. Available on the Pukka foodservice website these include a Heat & Serve Guide, Social Media Toolkit, and bespoke POS. [1] IRI Marketplace | Chilled & Frozen Pies | 52 w/e 20th March 2022 | Total UK [2] VYPR Consumer Steer Sept 2022 [3] Veggie Cheese Leek & Potato winner of The Grocer New Product Awards 2019 and Vegan Minced Steak & Onion winner of The Grocer New Product Awards 2021

South West and the UK. With over 25 years’ experience in the beverage vending industry, we understand that coffee machines can be an expensive outlay, so we offer a range of purchase options on both new and refurbished equipment. Machine accessories can be added to create a complete business model and once you have chosen your machine we will deliver, install and train you and your staff free of charge! After-sales support is taken seriously (no box sellers here!) so we provide you with a comprehensive back-up service with regular customer contact, a range of point-of-sale material and a fully equipped service department.

Come and Say Hello - Stand E31

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Are Consumers Ready For A Sustainability Sea Change In The Hotel Industry?

By Jimmy Theodorou, Head of Global Real Estate Group, Reed Smith (www.reedsmith.com)

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.

Osprey Charging

each location, with a range of hardware speeds to suit each site. The chargers were also designed to be user-friendly and simple to operate, with easy payment options and clear instructions, making the customer journey as simple as possible. The installation of the chargers has also helped Marston’s to attract new customers, as well as to retain existing ones who have switched to EVs.

Osprey Charging, the one of the UK’s leading EV charging networks, partnered with Marston’s (amongst other UK wide hospitality groups) to install EV chargers across their UK estate. The ongoing partnership has proved a huge success and provides a footprint of how businesses can embrace the transition to electric mobility.

The roll-out continues at pace, with Osprey installing and operating over 200 chargers across the Marston’s portfolio. As the market has grown, Osprey have worked with Marston’s to revisit and upgrade earlier sites to keep up with customer expectations and demand. To date, the partnership has delivered over 25 million electric miles, the equivalent of nearly 7000 tonnes of CO2 savings.

The Marston’s project is an excellent example of how EV charging can be integrated into existing business operations. The pub chain has over 1,500 locations throughout the UK, and as more people switch to electric vehicles, it became clear that offering charging facilities would be a valuable service for their customers. The process of installing EV chargers requires a significant investment in infrastructure and logistics, so Marston’s decided to work with Osprey Charging, as a leader in the UK market, to deliver and operate the infrastructure.

The partnership provides an excellent example of how businesses can embrace the transition to electric mobility, with the help of experts such as Osprey Charging. It’s not just about providing a valuable service for customers – it’s also about future-proofing your business. With the UK government planning to ban the sale of new petrol and diesel cars from 2030, the shift to electric vehicles is inevitable. Businesses that are ready to offer EV charging facilities will be in a better position to meet the needs of their customers, as well as to contribute to their company’s ESG targets and the UK’s wider decarbonisation efforts.

Osprey worked with Marston’s to understand their requirements and to find the best solution for

property@ospreycharging.co.uk www.ospreycharging.co.uk

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

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.

Sustainable Resources

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Book for Success with RAW Charging: Why Hotel EV Charging is a Must-Have The hospitality sector is a prime example of an industry in which EV charging solutions can flourish, whether electric vehicle charging points are placed at a pub for a quick top-up or at hotels where guests can safely and efficiently charge their vehicles overnight.

In 2021, over 220,000 EV owners sought hotels that provided EV charging facilities, choosing to book at these destinations over hotels without EV charging. The average cost of an overnight stay in a UK hotel is around £85 – £90 per night; that’s about £19.8m of EV-related revenue last year alone.

This revenue increase doesn’t just stop at check-ins either; with RAW

Charging’s fully-funded host solution, you can enhance your business and create a new revenue stream.

So, why exactly should you invest in EV charging solutions?

Here are just four reasons for introducing EV charging facilities to your commercial premises: • You’ll attract more guests – With 1 in 5 of all new vehicles in the UK being an EV and every major manufacturer offering an EV range, opening up your business to EV owners is a no-brainer.

• You’ll increase your ROI – With plenty of incentives and subscriptions, such as RAW Charging’s fully-funded solutions, EV charging facilities are affordable for any business and, in turn, can dramatically increase income and footfall.

• You’ll increase guest dwell time – EV owners using hospitality-based EV charging are far more likely to stay longer as they charge. This increase in dwell time subsequently means they’ll spend more at the destination.

• You’ll cement your brand as a sustainable business – Being environmentally conscious is a huge plus for many potential guests. In addition, investing in EV charging facilities will boost your ESG credentials, signposting that you’re future-ready and ahead of the competition.

RAW Charging is spearheading EV infrastructure change.

In short, we ease the entire process, guiding you from planning and installation to completion with the perfect EV infrastructure plan for your specific business. Once your EV charging facilities are in place, we’ll continue to provide ongoing customer support and build a strong working relationship.

With RAW Charging: • You can find the perfect tailored charging solution for your location.

• We’ll install and maintain your charging facilities • Benefit from reliable and easy-to-use roaming EV chargers will benefit you and your guests.

• Receive an option for a free, fully-funded consultancy process at no extra cost.

Are you ready to join the hospitality sector’s fastgrowing EV charging infrastructure network? RAW Charging is on hand to provide risk-free revenue and seamless EV charging solutions to your location.

See the advert on the facing page for details.

Riso Gallo - Sensationally Sustainable! Make The Right Choice With Your Drinking Straws Riso Gallo is the first international rice brand to have produced its rice from sustainable agriculture, making their premium bestselling risotto completely sustainable from field to fork!

Established in 1856, Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering its premium rice to consumers around the world for over six generations.

Known to many as Italy’s first choice, Riso Gallo is one of the longest surviving rice companies in Italy and is still growing. A family run business, it is now in it’s 6th generation.

The company has uniquely created its own Circular Economy within it’s rice production, collaborating with innovative startups to give new life to the by-products of the rice mill which produces the delicious range of rices of the Riso Gallo Brand.

Rice House is an Italian initiative in which the secondary materials in rice cultivation are used to build ethi-

cal houses.

Rice by-products are even used by Mogu in a range of designer furniture production.

The Albini Group to develop a process of ‘Off the Grain’ dye for fabric. When the Nero (black) rice is processed for the food industry, the by product of the deep grape coloured water is used as a natural dye.

All Riso Gallo plastic vacuum packaging is now suitable for recycling, following the launch of a new eco-sustainable, low environmental impact plastic. Riso Gallo are the first company to adopt this sustainable packaging. The Gallo Risotto Traditional, Arborio, Carnaroli, and the Carnaroli Rustico are now in packs using FSC certified cardboard outer to protect the grains.

Riso Gallo is committed to reducing and monitoring greenhouse emissions and uses energy from renewable certified resources. www.risogallo.co.uk

Whether you are a business or an individual, switching to more sustainable, eco-friendly solutions is becoming a central part of our everyday lives.

At Intrinsic, we want to help customers with this transition by providing market leading paper straws that truly deliver on Quality, Safety and Sustainability. These are important values for how we operate as a business and are embodied in each and every drinking straw that we manufacture.

All our paper straws are made from carefully selected materials (e.g. FSC® paper, inks, adhesives, packaging), that must meet our strict criteria of being sustainable, compostable, biodegradable, and food safe approved.

As a certified Carbon Balanced Printer, through global conservation charity World Land Trust, we are able to offer carbon balanced straws that contribute towards offsetting projects tackling carbon, reducing deforestation, and protecting threatened species.

With onsite manufacturing facilities, we can give customers a complete straw making service, offering a choice of paper straw solutions suitable for various

drinking applications and beverages.

Including: • Cocktail Straws • Classic Straws • Milkshake Straws • Smoothie Straws • Bubble Tea Straws • Individual Wrapped Straws • Custom / Branded Straws Whatever your requirements, product aesthetics and performance are fundamental features of any Intrinsic straw as we want people to enjoy their drink experience, giving them peace of mind and the ability to sip in comfort. Our straws are strong and durable in many different liquids, ensuring their shape and integrity are retained for many hours, while also looking great and feeling comfortable on your lips.

Would you like to know more? Interested in samples or pricing? Get 20% OFF first order when quoting CLH0223.

Call us on 01952 980810, visit www.intrinsicpaperstraws.com or email hello@intrinsicpaperstraws.com.

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CLH Digital

Issue 149

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

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CLH Digital

Issue 149

Chef's Buyer's Guide

Bacchus Wines PLDC Pacific West Foods

Bacchus Wines PLDC Ltd is an independent wine merchant that offers joyful and affordable wines. Launched online in 2021, Bacchus Wines is a partnership between Hampshire locals, wine broker and hospitality expert Pierre-Loup DeCam and Trond Rornes of CardsSafe Limited. They offer wines to restaurants, caterers, bars, and wine enthusiasts.

The current Bacchus Wines collection features three family-owned independent wine estates - Chateau Parenchère, Paul Lebrun Champagne and Château du Rooy.

The flagship collection by Parenchère features the ‘Magnificent Seven’ wines, which includes four beautiful reds and the sulphite-free and fruity L’Équilibriste Bordeaux Rouge, a wonderful Blanc-Sec and two unique rosé wines.

“I have been buying wines from Pierre-Loup DeCam of Bacchus Wines for over twenty-two years. When I owned the Michelin-starred JSW Restaurant in Hampshire, and since retiring, I stocked my cellar with the joyful wines of Château de Parenchère. They are my go-to wines, and I always receive excellent wines and service.”

CHEF & RESTAURATEUR JAKE S WATKINS. Bacchus Wines PLDC is also excited to announce their new UK-exclusive partnership with champagne house Paul Lebrun.

Founded in 1902, the Maison draws its inspiration from multi-generational winemaking know-how. Their Champagnes are top in their class and have beaten the biggest brands on the market in taste tests. Currently, three 100% Chardonnay champagnes are available, including the Carte d’Or Brut with a nose of candied lemon and peaches. The elegant Extra Brut has notes of white blossom, pineapple, and low sugar content. And the spectacular Cuvee Prestige Brut aged on lees for a minimum of forty-eight months with an intense structure.

“I served the Extra Brut champagne at my supper club. The citrus notes and creaminess complimented my salmon’s salty, smoky notes.

The champagne solicited much praise from the diners!”

CHEF TIM WHITTAM. Small yet perfectly curated, the Bacchus Wines PLDC collection is handpicked and personally selected by the founders.

They choose quality wines with provenance and integrity, with the utmost importance on the art of winemaking rather than mass production. They offer prices and service hospitality businesses can appreciate.

For more information, please visit https://bacchuspldc.com/

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

The year ahead presents many challenges for the hospitality sector and its consumers. Still, it remains a place where we all enjoy spending time for social engagements, a celebration or a treat!

Seafood is often seen as a tricky product to prepare at home, meaning that operators serving a quality and exciting seafood range can be guaranteed to impress their diners. Providing creative and innovative menu dishes will entice consumers to enjoy eating out of home and drive footfall in the hospitality sector.

With the additional challenges of a well publicised labour shortage, Pacific West provides a wide range of great tasting, easy to serve products that also meet the demands of busy operators in terms of quality, style and presentation.

Martin Finegan, Managing Director at Pacific West, says, "Our most popular products include the best selling Salt & Pepper Squid, the classic Seafood Basket, and our wide range of value added King Prawns. The team at Pacific West are inspired by world foods to bring market leading innovation to menus across the UK." Martin goes on to say, "Our love of seafood now also includes a highly creative plant based range to meet the growing demand from vegans and flexitarians. This range includes plant based Calamari Rings, the high impact Enoki Mushrooms and the incredibly popular and flavoursome Jackfruit Bao Buns. " With innovation at its core, Pacific West has recently launched new products, including Katsu Prawns, Sweet Chilli Squid Bites and Panko Katsu Fish.

Pacific West is proud to deliver the world's finest seafood & more.

Get in touch to find out how Pacific West can enhance your menu and delight your guests www.pacificwestfoods.co.uk

operator to respond to trends in a cost-effective way – everything works with chips from plant-based, 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, or visit www.farmfrites.co.uk

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CLH Digital

Issue 149

Cleaning and Hygiene

Ozone Clean

Ozone Clean is the leading manufacturer and supplier of Ozone generating equipment to the hospitality sector as well as many other industries for Odour and Infection control. We supply a range of generators suitable for all applications both industrial and domestic that can effectively treat small to very large areas.

Our company is multi internationally award winning and has rapidly built a strong reputation within Hospitality and other industries since our inception in 2005. Our goal is centred on supplying products that are efficient, safe and cost effective, backed up by an excellent service ethic and after sales operation.

We have over 850 clients and 11 million rooms per

year being treated with our equipment. In manufacturing we only use the highest quality parts which enables us to say that we still have machines that are still in use after 15 years. Therefore, our range of products are the most efficient and reliable on the market.

Due to the efficiency and reliability of our flagship products the OC1500 and OC700, at a cost from 28p per day, we have empirical evidence, that by using Ozone Cleans range of products you will be able to enjoy an ROI within 12 months, often sooner. Genuine and provable results. This is achieved by the permanent removal of Odours, Bacteria, Mould and Viruses in as little as 5 minutes.

Peace of mind, efficiency and reliability go hand in hand with Ozone Clean and don’t forget by using our OC range you will be having a positive impact on the environment as opposed to the traditional methods which have a high energy or chemical consumption.

Should you decide to buy either our OC1500 or OC700 we will offer you a 15% discount exclusive to this article. Just quote OZO15.

Web: www.ozoneclean.co.uk Call : 020 8883 2756 Emails: sales@ozoneclean.co.uk

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.

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

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.

(CONTINUED ON FOLLOWING PAGE)

Cleaning and Hygiene

Issue 149

CLH Digital

GroutGleam - Refresh, Recolour, Restore GroutGleam restore and recolour grout and tiled surfaces to like new condition incredibly affordably. No mess, no stress, no hassle, completed and reusable in hours.

This everlasting solution has huge commercial appeal with low upfront costs which result in ongoing cost savings with reduced cleaning and maintenance requirements.

Operating successfully for over 5 years, our 50+ nationwide network of Official Partners exclusively offers the GroutGleam service after completion of our full training programme.

Any grout and tiled surface in any tiled location can receive the full GroutGleam treatment.

Our list of satisfied customers grows daily and so far, includes hotels, pubs, restaurants, holiday parks, offices, leisure centres, gyms, theatres, stadiums, airports, train, and bus stations and much more.

We are not tilers, we do not regrout. Our bespoke compound overlays and chemically bonds to your existing grout resulting in an everlasting low maintenance, easy clean surface.

edencleen from Cleenol (CONTINUED FROM PREVIOUS PAGE)

edencleen products have been developed around the following principles and ingredients: • 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.

EXAMPLE ONE: 20 room, independent hotel in Blackpool, affordably recoloured all 20 ensuite shower cubicles in just 6 days with one of our Official Partners.

EXAMPLE TWO: After almost a decade in service a holiday lodge company with 10+ UK sites and approaching 800 cabins were concerned about the condition of their bathrooms.

Their biggest complaint from customers when surveyed is the tired appearance of their bathrooms. To replace 800 bathrooms would require an investment of millions of pounds and too much downtime. To regrout 800 bathrooms would require an investment approaching a million pounds and too much downtime.

The solution to GroutGleam each bathroom will save the company hundreds of thousands of pounds when compared to regrouting. And very importantly with one GroutGleam Official Partner able to complete 2 bathrooms per day, with them being reusable within hours, there is barely any downtime.

GroutGleam is proven to be a total win win for their customers with huge savings and next to no downtime.

See the advert on this page for further information.

• 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 on this page for further information.

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

IN JUST HOURS WE MAKE GROUT & TILED SURFACES LOOK BRAND NEW AGAIN! Only GroutGleam Official Partners offer the MOST AFFORDABLE and COMMERCIALLY VIABLE grout and tiled surface refurbishment, restoring to like new condition in HOURS with almost no downtime.

GroutGleam operates nationwide, offering your establishment an everlasting solution that has already transformed thousands of bathrooms, kitchens, restrooms, shower facilities, entrance ways, offices, lobbies and more over the last 5 years.

Join our growing list of super satisfied customers that include hotels, pubs, restaurants, holiday parks, offices, leisure centres, gyms, theatres, stadiums, airports, train and bus stations and many more.

BEFORE

AFTER

We are not tilers, we do not regrout. Our bespoke compound overlays and chemically bonds to your existing grout resulting in a low maintenance, easy clean surface. As well as being incredibly affordable, GroutGleam reduces your ongoing cleaning and maintenance costs.

TEL: 01234 43 49 43 | WHATSAPP/TEXT: 07515 00 50 00 INFO@GROUTGLEAM.CO.UK | WWW.GROUTGLEAM.CO.UK

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Hospitality Technology

Issue 149

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3 Hospitality TV Device Management Features That Totally Justify the Investment

By Nadav Avni, CMO of Radix Technologies (www.radix-int.com)

Despite the changing wants of modern hotel guests, the disconnect remains. A Nielsen survey reports that cable and satellite TV services still dominate a whopping 34.4% of TV services, with industry reports saying hospitality TV is lagging behind. While streaming surpassed it for the first time at 34.8%, the numbers are still too close.

Streaming services have existed since 2007, but they only took a foothold recently, mostly due to hotels not cutting the proverbial “cord.” All this means is it’s time for the hospitality industry to step into the present and give guests what they want. And given that smart TV prices are still dropping, now might be the time to start. Hospitality TVs can serve guests far beyond in-room entertainment and also serve as announcement boards, hotel advertisement displays in common areas such as dining rooms, lounges, or sports areas.

THE IMPORTANCE OF A DEVICE MANAGEMENT SOFTWARE Why do hospitality TV systems need to be managed? Like any electronic device, smart TVs operate using firmware. It’s akin to running on an embedded operating system.

Periodically, manufacturers release firmware updates and patches that devices must download and apply to run optimally. Additionally, smart TVs run applications that allow them to perform their functions. This includes slideshow software, which allows hotels to display announcements or play videos. Providing these updates and managing installed apps require a reli-

able device manager. Here’s why hospitality TV systems need a companion device management software: 1. MANAGING GUEST ACCOUNTS ON HOSPITALITY TV STREAMING SERVICES One particular concern that needs addressing is streaming service guest accounts. By allowing guests to access their personal Netflix or Disney+ accounts via the hospitality TV, management ensures in-room entertainment without taking in additional costs.

Logging in with their accounts allows guests to check their playlists and resume watching their favorite shows. Upon checkout, however, many guests forget to log out of their accounts. This creates problems for the original room guest, the next guest to check-in, and, therefore, for the hotel.

The best part of remote management is its unprecedented flexibility.

Instead of arbitrarily performing updates while guests are in their rooms, the ideal device manager can schedule maintenance services when units aren’t in use.

3. APPLYING CRITICAL SECURITY MEASURES WHEN HOSPITALITY TV SYSTEMS ARE AT RISK Sometimes, unscrupulous guests might try to compromise smart TVs used as information kiosks. They might try to insert their personal USB device into the TV to upload their images and videos for display.

Whether intended to be harmless or malicious, a reliable device manager can block access from unauthorized USB devices. The platform can also prevent even authorized users from running unofficial apps or using programs outside of the designated media player.

The original user may no longer be able to log into their account at home, and their streaming data becomes vulnerable to the next user. The proper device management system can avoid these incidents altogether.

In other extreme cases, guests can take out their hospitality TVs from their hotel rooms. The astute system administrator can geolocate the missing device to lead hotel security to its location for retrieval. Admins can even disable devices or wipe them entirely if they so choose.

In between guests, the hotel system administration can use the device manager to wipe all data still present in each hospitality TV. This ensures that new guests must log in to their accounts to use streaming and casting services.

STRENGTHEN HOSPITALITY TV INVESTMENT WITH A COMPETENT DEVICE MANAGEMENT SOFTWARE

2. PROVIDING TIMELY UPDATES AND FIXES REMOTELY Ideally, the device manager can connect remotely and securely to individual hospitality TVs to provide over-the-air (OTA) updates. This includes system software and firmware updates and patches. Remote access also allows the system admin to install needed apps and scripts. Whereas relying on legacy systems requires IT service personnel to visit individual hotel rooms and perform the fixes in person.

Hoteliers must start preparing to transition their legacy cable and satellite-based TVs into smart TVs today. Doing so will empower their hotel guests with more content and functions without burdening the hotel with additional subscription costs.

Device management software is a great technology to manage, maintain, and secure the entire device fleet—so businesses can provide their guests with a better experience and earn themselves a higher ROI.

Boost Your Efficiencies During the Spring & Summer Rush

As the spring/summer season approaches, the upcoming events calendar is looking quite busy; from St. Patricks Day, Mother’s Day, Easter, Coronation of Charles III, and Father's Day, all the way through to Eurovision and the FA Cup Final.

During this busy period, operators need to raise their tech game to ensure customer experience and operational efficiency are slicker than ever.

Call Systems Technology (CST) specialise in innovative communication technology and software solutions that transform and enhance the hospitality industry – for both customers and operators. Helping to deliver a truly first-class service whilst subtly elevating the experience to stand out from competitors.

Staff should be readily available without being constantly visible, and communication between teams should be almost invisible yet still allow the establishment to operate at its best. Thankfully, modern paging systems, designed specifically for the hospitality industry, are allowing just that.

Here are our top tips to make sure spring/summer is a sizzler: 1) With many operators currently short-staffed, call buttons allow customers to instantly gain a team member's attention when needed, making it easier to

order additional food and drink or request to pay the bill.

2) Instead of getting customers to wait in a long, tedious queue, create an invisible one instead.

Utilising customer paging solutions gives diners the freedom to wait where they wish – such as the bar while reducing congestion.

3) Simple but effective, WaiterCall instantly connects front and back-of-house for the slickest service.

Instant communication eliminates the need to run back and forth from the kitchen pass, leaving more time to upsell drinks and maintain high levels of customer service.

4) Two-way radios provide instant communication between managers, kitchen staff and waiting staff.

Meaning table turns are increased, incidents are dealt with immediately, and the overall guest experience is enhanced. No guessing, shouting or time wasted – just clear communication.

Keeping on top of the latest technology not only relieves stress for staff during busy periods but also helps improve simple operations, keeping customers happy and most importantly, loyal.

For more information www.call-systems.com or solutions@call-systems.com

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.

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

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

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

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

The build quality of the submersible wastewater pump

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.

Inox Equip - A Full Kitchen Refubishment Service A kitchen refurbishment can cause a massive disruption to your home and residents and can prove to be overwhelming. But don't worry - Inox Equip has you covered with their temporary commercial catering facility service.

Not only does Inox Equip handle all aspects of the refurbishment process from electrical work to gas work, ventilation, Altro flooring, Whiterock walls, and ceilings - they also offer a turnkey solution that takes care of everything from start to finish. And with their competitive pricing and project management service, you can trust that the entire refurbishment will be handled efficiently and effectively.

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Inox Equip doesn't just stop at refurbishments. They also offer a range of high-quality commercial catering equipment and supplies, and their team is on hand to

help you choose the right options for your needs and budget. Plus, with installation and maintenance services available, you can trust that your equipment will always be in top working order.

Inox Equip is dedicated to providing their clients with the highest level of service and quality. So if you're in need of a temporary commercial catering facility or new equipment and supplies, don't hesitate to reach out to their team of experts. They'll make sure your business stays up and running, even during the largest refurbishments.

Please contact us on 01280 822124 or sales@inoxequip.com Please visit our website for more information https://www.inoxequip.com

COMMERCIAL CATERING KITCHEN SPECIALISTS Giving you the ability to maintain your food service while we refurbish your kitchen space

A FULL TURNKEY SERVICE As well as supplying catering equipment from all the top manufacturers in the catering industry, at Inox Equip we can also provide full fit out services for new and refurbishment projects. This includes: Altro Whiterock or Hygeinic wall cladding Altro or Polyfloor non-slip safety flooring Full electrical wiring with NICEIC certification Mechanical services including new and replacement water, waste and gas pipe with GasSafe certification.

Lay-in grid and plasterboard ceiling solutions Lighting systems Internal wall removal and construction Temporary kitchen supply

n 01280 822124

e sales@inoxequip.com

d www.inoxequip.com

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.

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 infra-red 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

Commercial Kitchen Fit-Out

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

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

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

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

Choose British-Made Stainless Steel Products Pland has been manufacturing commercial Stainless Steel products for over 100 years.

Still based on the same site in Leeds, there isn’t much they don’t know about designing stainless steels products for the catering market.

Stainless steel has many beneficial properties that has led to its dominance in the commercial kitchen. It offers a smooth neutral surface that imparts no taste to food so ideal for food preparation.

This also makes it difficult for bacteria to adhere and survive, it’s therefore naturally hygienic and it’s also very easy to clean. It has a high resistance to corrosion too so will not be affected by its surrounding environment be that steamy, in the case of a kitchen or very cold, within a freezer. The surface works well over a long period and at the end of its life it is 100% recyclable and therefore less harmful to the environment.

When total life cycle costs are considered, stainless

steel is usually the least expensive option, so it truly offers long term value.

The Pland range of catering products started in the supply of Sinks and they still produce them in many sizes, with or without leg stands. They also produce a broad selection of wash basins be they circular or square, inset or wall mounted. Through customer demand their collection over the years grew to include stainless steel urinals, cupboards, work surfaces, tables, shelving units and trolleys with complementary accessories too.

Check out their standard range of catering products online at www.plandstainless.co.uk, but please be aware, a growing number of the products they produce today are specially designed for clients to a particular size or to help provide a product solution. For this service speak to their in-house design team by calling Pland Stainless on tel: 0113 263 4184.

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Avancini Launches Heavy Duty Variable Speed Single-Phase Spiral Mixers Avancini, a company with 60 years’ experience of manufacturing spiral mixers for bakeries and restaurants, is extending its classic SP mixer range by offering mid-sized variable speed models in a single-phase format.

Traditionally, multi-speed spiral mixers with a dough handling capability in excess of 20kg (33litres), are only available in three-phase configurations, which means that the majority of high street operators are denied the opportunity to prepare stiff doughs, high-hydration doughs, or enjoy the time-saving benefits of larger multi-speed machines, by virtue of the fact that they only have a single-phase supply on site.

But now, after a year of R&D and many months of rigorous testing in a commercial kitchen environment, Avancini launched a range of single-phase spiral mixers with fully variable speed controls, in 23, 50 and 85 litre models at Italy's SIGEP Expo in January.

Michael George, from Avancini's UK distributor NOWAH, explained the reason for these new additions to the Avancini range. "In recent years we've seen increased demand for multi-speed mixers from local artisan bakeries, as well as independent contemporary Italian pizzerias/restaurants, all of whom want to craft excellent quality products using stiffer or high-hydration doughs and breads. These specialist doughs require a mixer with two or more speed settings in order to achieve the ideal yeast activation and optimal mixture. Sadly, in the past, it was only businesses with a three-phase electrical supply that could produce these doughs (in volume) and benefit from the time-saving features of multi-speed mixers. But not anymore, thanks to Avancini.”

NOWAH, Avancini’s UK distributor, are Craft Guild of Chefs business partners, sponsors of the CGC Graduate Awards, and sponsors of the 2023 Young Pastry Chef of The Year by Passion to Inspire.

Apart from Avancini mixers, NOWAH also distribute the highly regarded Kemplex range of dough sheeters/ laminators/ dough breaks, GGF deck ovens, and La Pastaia pasta machines.

For more information on the Avancini spiral mixers, or the other specialist pastry, bakery and restaurant equipment supplied by NOWAH visit www.nowah.co.uk

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Evolution Fryers and Filter Units

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

www.blue-seal.co.uk

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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

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-

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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

Commercial Kitchen Fit-Out

Temporary Catering Facilities For Events & Kitchen Refurbishments Kitchen unit includes a six burner oven range, salamander grill, twin basket fryer, upright fridge, hot cupboard, single bowl sink unit with integral

Mobile Kitchens Ltd specialises in the hire or sale of temporary catering facilities and foodservice equipment.

Ideal for events or to provide temporary catering facilities during your kitchen refurbishment, our versatile units and equipment offer an efficient and economic solution to the caterers’ needs.

Production Kitchens, Preparation Kitchens, Warewashing Units, Dry Store Units, Cold Rooms and Restaurant Units are available as individual units in their own right or they can be linked together on site to form a complete complex.

Alternatively, we can offer modular, open-plan facilities, usually for larger, longer-term hires.

We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period.

The standard specification of our smallest Production

hand wash basin, plus ample power points to plug in Microwaves, Food Processors, Toasters etc.

Internal equipment can be interchanged and clients can effectively specify their preferred layout.

We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

So if you’re planning a refurbishment or need to cater for an event then why not give us a call and we’ll be happy to provide advice and put forward a competitive proposal.

For further information or to arrange a site visit, email: sales@mk-hire.co.uk or call us on 0345 812 0800, or visit our website: www.mk-hire.co.uk

Kitchen Extract Hygiene – A Burning Issue 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.

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,

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

OiLChef Wins Prestigious Best Kitchen Innovation Award 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!!

60 second explainer video: https://youtu.be/UMGuvCnFSHc

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!

No wires, chemicals, replacement parts and virtually unbreakable, each unit comes with a full 3-year warranty, and we give you a “try before you buy 14-day money back guarantee”!

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

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

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Issue 149

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.

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A Special Offer from Fenton Timber Fenton Timber was established in the late 1990’s by Jim Miller who sadly passed in 2007, since then the business has continued under the management of Alex Spencer, with Ade Tate overseeing manufacture… who were both staff members from the early days of the business.

Fenton’s USP is delivering fully assembled, weather treated “ready to use” Picnic Benches/Tables and associated Garden Furniture to the License Trade, Schools and the Leisure Industry… all year round.

The benefits of purchasing from Fenton Timber is not just the fact we deliver all of our own goods, with our own transport and staff… but that we also guarantee our goods and operate all year round. It might sound strange selling garden furniture during the winter!

Aside from customers whom might have outdoor

functions, barbecues, summer fairs, live music etc.. there are also unfortunate times whereby customers have been flooded and suffered losses, and we are there to assist getting them back up on their feet.

As readers of the Caterer & Licensee – you can also take advantage of our current offer – 20% off RRP on Supreme and Octagonal Tables (Ends Fri 10th Mar '23)… so call us free on 0800 085 6447.

Enjoy The Sunshine With Our Maintenance Free Outdoor Furniture!

With Spring just starting (we hope!) what better way for your customers to enjoy the sunshine than sitting outside and relaxing. TDP’s furniture, made from recycled UK plastic waste, will be ready and waiting, as it doesn’t have to be stored away for the winter or be treated for the new season.

Our range of furniture includes picnic tables, dining sets, benches and chairs as well as planters and children’s furniture. All products benefit from a 20-year warranty and very low maintenance, with no annual staining or treatments required. It will not rot or splinter, is very stable and extremely durable, lasting for decades in even the busiest of areas.

TDP has been supplying environmentally friendly products to the industry for over 30 years. We are the choice supplier for those who want outdoor furniture that lasts and to date we have saved over 4,000 tonnes

of recycled plastic waste from landfill. By producing our furniture from recycled plastic rather than wood, we have saved over 10,000 trees from being felled.

We manufacture all our furniture in Derbyshire.

Everything is handcrafted and as such you can order your furniture in custom colourways, and we can include branding, establishment names, table numbers and other key information as either engravings or plaques. Our furniture is longer-lasting and easier to maintain than their wooden alternatives, meaning you buy them once and they will last a lifetime for your business.

From your first contact with us, to taking delivery, we want the whole experience to be both enjoyable and stress free. We’re here to help so please do visit our website www.tdp.co.uk, give us a call on 01629 820011 or drop us an email at info@tdp.co.uk

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Bolsius Professional Helps Operators To Unlock Revenue In Their Outdoor Spaces Following last year’s heat wave, and with an additional bank holiday on the horizon, consumers are expected to flock to pub gardens and restaurant terraces this spring and summer, representing a valuable opportunity for operators with outdoor spaces.

Premium candle specialist Bolsius Professional has released a new guide for operators keen to capitalise on their outdoor spaces.

Combining stunning exteriors, design tips and cost-effective ideas, ‘Investing in outdoor: attract and retain customers to grow revenue’ provides ideas and guidance on creating a compelling multi-sensory outdoor experience for customers.

Paul Christodoulou, National Account Manager UK & Ireland Out of Home at Bolsius Professional said:

that ambience is important to their decision to stay out longer or return to an establishment.

“Candlelight plays a vital role in creating that atmosphere with more than two thirds of consumers feeling that lighting and candlelight are important to their overall experience at an establishment, and 60% feeling candlelight invites them to stay out longer. What’s more, candlelight can also contribute to the perception of a venue with 61%3 of consumers saying it would make them feel they were experiencing higher quality at an establishment.

“That’s why we’ve pulled together a selection of tips and ideas for operators, from furnishings to foliage and comfort to candles we’re helping them to unlock revenue through expanding into this typically under-utilised area.”

“At the moment, consumers are very conscious of where they are choosing to dine and spend their money. Yet, with one in four (27%) pub goers saying that they expect outdoor areas, and almost half of UK consumers that go to pubs or restaurants stating that they would prefer to sit in an outdoor area – even if the weather was ‘just okay’ , getting your outdoor space right is more important than ever.

Bolsius Professional is a leading candle manufacturer, with an extensive range of indoor and outdoor candles designed specifically for restaurants, bars and hotels. To discover more about their candle range, and to download a copy of the Bolsius Professional guide ‘Investing in outdoor: attract and retain customers to grow revenue’, go to www.bolsius.com/en/professional/inspiration.

“In these challenging times, a welcoming outdoor area can mean more covers and extended dwell time - translating into increased spend. Our research shows 81% of consumers agree

See the advert on the previous page or visit www.bolsiusprofessional.com

Maximise the Potential of Your Outdoor Space With Our Range of Patio Heaters

As the cold winter months start to make way for the warmer, and hopefully drier spring and summer period, the use of outdoor entertaining spaces starts to increase.

At Space-Ray, we can help you maximise the potential of your outdoor space and extend its use beyond sunset, and the inevitable drop in temperature.

Specialising in heating solutions for external areas, Space-Ray’s range of gas fired and electric heaters offer you the option to choose the product best suited to your applications:The Coldblocker gas fired radiant heater, is ideal for covered outdoor spaces and is rain proof to IP44. Fitted with a tinted glass front, which not only offers flame protection, it also gives the heater a stylish sleek appearance when not in opera-

tion.

The Linea electric radiant heater offer IP55 level of protection along with remote control and glass front, it is ideal for the smaller space where gas is not available, or a viable option.

Our SURA Plus and AQUA ranges of electric heaters use high quality Dr Fischer shortwave radiant lamps also offer an IP55 rating making them durable and weather resistant. The Sura plus range is remote controllable.

The Eclipse range of zero glow electric radiant heaters are perfect for those intimate areas where no additional light is required. Ceramic heating elements are utilised, which provide a gentle level of heat from the sleek and stylish fully black heater.

Suitable for covered outside areas and offer protection levels of IPX4.

Check out our outdoor heating website for further information. www.outdoorheating.spaceray.co.uk info@spaceray.co.uk

ExtEnding Extending Outdoors Ltd OutdOOR Living

Outdoor Spaces

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.

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Retractable Buildings - Retractable Roofs - Glazing Choices - Automatic Awnings

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 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

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

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CLH Digital

Issue 149

Outdoor Spaces

Café Culture - Pavement Profit scrapes outdoor goods receive combined with the harsh British climate really needs something tough enough for the job.

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

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

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

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

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

Design & Refit

Issue 149

Magicman - Repair, Renew, Restore The appearance of your hotel is of paramount importance when inspiring confidence and delight amongst clientele. You have earned your name and now want to maintain your position and reputation.

Being awarded ‘Best for Innovative Hard Surfaces Restoration and Repair Services 2022’ by Design and Build Awards and with 30 years’ experience in specialist repairs and restoration, Magicman can assist.

Our customers include celebrated hotels, famous cruise lines and busy international transport hubs. From Park Lane to Pakistan, Bermondsey to Bermuda, we provide repair and restoration services all over the UK and around the world. At Magicman, we know that a good repair is the best thing to do.

If your premises are in need of some TLC, we have the services and equipment to help you out. We can handle minor chips, scratches, and other superficial issues as well as more major damage such as dents, burns and cracks.

Our team can handle most problems with efficiency and ease, whether they involve cabinets or furniture. We'll even handle any of your snagging issues before you hand over possession of the room to your client, so they don't have to worry about paying extra fees due to incomplete repairs.

We've got all kinds of options when it comes to repairing damaged items in your hotel rooms.

If you want to find out more visit www.magicman.co.uk or download our free app available now.

Additional Ranges as ILF Continue to Expand

get an estimate today

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.

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tel: 0345 458 1010 QuALitY REPAiRS tO dAMAgEd itEMS & SuRFACES On-SitE Magicman® technicians are trained to deliver on site repairs to doors, floors, worktops, baths, shower trays, tiles, window frames and cills, furniture and so much more.

Magicman® is the premier damage repair and restoration service.

www.ilfchairs.com email terry.kirk@ilfchairs.com 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

CLH Digital

We have developed a range of innovative repair solutions to rectify damage to all types of hard surface – wood, laminate, ceramic, metal, uPVC, stone, marble, granite, even glass.

BEFORE

AFTER

The damage disappears, just like magic!

www.magicman.co.uk

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

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CLH Digital

Issue 149

Design & Refit

Get Ready for the Great British Summer with Indoor/Outdoor Furniture

With blue skies never guaranteed, planning for the summer months can be a challenge. That’s why at Trent Furniture, we’ve got a great range of options that are every bit at home in the interior of your hospitality venue as they are in your outdoor seating area throughout the summer months.

Our Bolero Chair is lightweight and stackable, making it easy to move around as the weather and other needs dictate. Made from hardwearing polypropylene, it’s built to last and its brown woven design looks great both indoors and outside with the matching and equally versatile Bolero Table. If you prefer black, check

Lose Less, Sell More If you’re considering the CardsSafe system for your venue, retaining your customers’ banking or ID cards is safer than ever.

CardsSafe eliminates walkouts and helps increase customer spending and trust in your brand while protecting staff from discrepancies.

The CardsSafe system is specifically designed to securely retain customer credit and debit cards while the cardholder runs a tab. As a result, staff can securely keep customers’ bank cards while customers enjoy the facilities, allowing them to up-sell onsite.

LESS LOSS CardsSafe’s cost-effective tab-keeping system works alongside existing POS to retain customer credit and debit cards securely. As a result, CardsSafe virtually eliminates walkouts and chargebacks because it is a deterrent for slippery customers and prevents it from happening because their bank card is securely retained.

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

MORE PROFIT CardsSafe is a fantastic hospitality business tool that

out our popular Plaza range for similar contemporary style and flexibility.

The clean monochrome lines of our Cannes range is another great option for furniture that provides chic and comfortable seating alfresco or inside. The full aluminum construction means it will serve you well in any setting for years to come and when not in use it can be easily stacked and stored away.

For more information about our cost-effective range of indoor/outdoor furniture please call us on 0116 2864 911 or fill in our contact form at www.trentfurniture.co.uk/contact-us increases customer service and helps staff to upsell. By safely securing customers’ bank cards while running a tab, it helps to increase trust between the venue and customers and allows the team to build loyalty and confidence while enabling them to increase sales.

TRUST Over 5000 venues, including Young’s pubs, Hilton Hotels, Lord’s cricket ground, and many independent restaurants and bars, utilise the system. The CardsSafe units can sit discreetly behind the bar or POS, and the system does not capture data, so it never breaches GDPR.

EASY TO INSTALL & USE Our system has revolutionised how the hospitality industry manages its customers’ obligations. It’s also incredibly easy to install and requires minimal staff training. Our customer service team is on hand with troubleshooting, and we also supply you with free replacement keys should they go missing.

The question is, can you afford not to have CardsSafe as a part of your business?

For more information, please visit www.cardssafe.com Or contact the sales team on 0845 500 1040

Design & Refit

Issue 149

CLH Digital

Top Engraver Supports Hospitality Sector with Swift Service for Etched & Printed Table Numbers & QR Discs

One of the UK’s most professional and technically advanced engraving and etching supplier, Brunel Engraving, is providing a rapid response to the growing demand for etched table numbers and QR code discs in the pub and catering industry.

The company has made a substantial investment in additional state of the art equipment and related software in order to produce a wide range of individually engraved and printed table numbers and discs.

The numbers and discs enable customers to link to apps or menus, eliminating the requirement for hard copies of menus and making it quicker and more convenient for customers to order.

“Our investment in additional equipment and software

has ensured that our customers in the hospitality sector can benefit from high quality products with excellent swift service at a fair price.

Our ISO9001 accreditation means that every job, no matter how large or small goes through the workshops with this expectation level, and the continuous amount of 5 stars we receive on Trust pilot, highlights this commitment” said Tom Pycock, Sales Director of Brunel Engraving.

In addition to rotary engraving, Brunel offers laser engraving, chemical etching, anodic print, dye sublimation print, flatbed UV print and wide format UV print.

T: 01275 871 720 E: info@brunelengraving.co.uk W: www.brunelengraving.co.uk

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

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

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

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

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

See the advert below for further details.

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

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Issue 149

Design & Refit Sanicom Provides The Solution For Café In Historic York Gatehouse Coffee located in Walmgate Bar is a charming café nestled within the ancient walls of York. As the most complete of the four main medieval gateways into the city, Walmgate is the only ‘Bar’ in the UK to retain its barbican, portcullis and inner doors and parts of it date back to the 12th century.

Offering a selection of artisan coffee and tasty treats to locals and tourists, the café owners reconfigured the space to improve the flow of the café for customers. As part of the refurbishment the catering sink was relocated which meant a pumping solution would be required to enable the discharge of hot waste water. A Saniflo Sanicom lifting station proved to be the perfect

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

answer and it was duly installed out of sight underneath the adjacent stairwell. Protected by a grease filter, the Sanicom takes grey hot water waste and pumps it upwards through a network of discharge pipes within the café walls and ceiling, ultimately connecting to an existing cast iron soil pipe concealed within the toll bar walls. A job that gravity drainage could just not do.

The Sanicom is the perfect pumping solution for catering and hospitality and is available with one or two pumps.

Visit www.saniflo.co.uk or email marketing@saniflo.co.uk

MST Auctioneers Ltd MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs. We are members of The National Association of Auctioneers and Valuers (NAVA).

For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances.

We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days.

We also hold regular Auctions ”On Site” and "On Line" See advert on this page for further details.

Property and Professional

Issue 149

CLH Digital

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Saffron Academy Limited - Training. Development. Collaboration.

Saffron Academy deliver a world class training service by: Collaborating, Development, Training These are the values that we prioritise and believe are desirable and worth striving for.

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.

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

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/.

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 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

Do You Have Plans To Take Your Business To The Next Level This Year?

• Unexpected VAT bills and staff wages • Cashflow and working capital requirements Millbrook Business Finance are experts at arranging fast and affordable finance between £25,000 to £25m. We offer flexible repayment terms and industry-beating pay out times too, meaning your money can land into your account within as little as 24 hours.

Inflation and the cost-of-living crisis has made it a challenging time for hospitality business owners, but that doesn’t have to hold back your ambitions to thrive. Millbrook Business Finance can help you secure funding to make your business dreams a reality.

Millbrook Business Finance are leisure and hospitality finance specialists and can help fund any of the following: • Equipment and machinery • Refurbishment of trading premises • New stock and inventory

We will not be beaten on price We guarantee to beat any like-for-like finance approval* We offer free business finance reviews

Capify - We're Here to Support Your Hospitality Business 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.

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.

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

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.

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.

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

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

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.

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

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

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

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

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

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

Looking to reduce your costs? Let Millbrook review your current finances and see if we can save you money through refinancing.

Interested in business finance, but not sure you'll be approved?

We can check your eligibility in minutes without it impacting your credit score.

Speak to a business finance specialist today: 0333 188 2206 Or visit our website to submit an enquiry: www.millbrookbusinessfinance.com See the advert on page 47. * Conditional on Millbrook Business Finance Ltd receiving a copy of the formal finance approval and is at the sole discretion of Millbrook Business Finance Ltd.

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

Our flexibility means we will try and look beyond your credit history when assessing your application and instead, we will consider whether your business has the potential to deliver solid and sustained growth.

If you'd like to find out how much finance you qualify for, www.capify.co.uk/hospitality-fund You'll be taken to Capify's website, where you can get a no-obligation quote within minutes. You'll also be able to find out more information about the business loan and the unique and straightforward repayments.

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

CLH Digital

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Property and Professional

Issue 149

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

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

W! NE

PRICE: £125,000

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

• 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

W! NE

FREEHOLD

REF: 4265

• 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

PRICE: £120,000

W! NE

PRICE: £27,500

• 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

FREEHOLD

REF: 4188

LEASEHOLD

REF: 4269

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

• 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

WEMBURY, DEVON

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

PRICE: £430,000

DARTMOUTH, DEVON

• 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

PRICE: £1,300,000

W! NE

PRICE: £350,000 + VAT

FREEHOLD

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

REF: 4302

• 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

MID DEVON VILLAGE

DEVON COUNTRY VILLAGE

Detached Country B&B Set In 6 Acres

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