CLH Digital - Issue #151

Issue 151

Hospitality Bosses Unite in Call for Action at Spring Budget www.CLHNews.co.uk

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The bosses of 155 hospitality businesses have signed an open letter urging the Chancellor to take immediate action at the Budget to ‘unshackle’ the sector and ‘unleash the potential’ of hospitality.

The letter was signed by the entire spectrum of hospitality in the UK, with signatories ranging from leading brands to single-site operators of local pubs and

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leisure parks.

It was co-ordinated by trade body UKHospitality, representing over 100,000 venues in a sector that employs millions of people, with the potential to significantly increase its employment with the right measures.

(CONTINUED ON PAGE 3...)

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CLH Digital

Editor's Viewpoint

Issue 151

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Welcome to the Latest Issue of CLH Digital I am currently in the Westcountry at a trade show, so a bit of a shorter comment from me this week.

EDITOR

Peter Adams

This show, once again, was a wonderful opportunity to get feedback from the “coalface”. Visitors to the show were mainly from the independent sector of hospitality, pubs, bars restaurants, cafes, B&B’s, hotels, and outside caterers. All, I have to say, quite optimistic about trade this coming summer, but highly critical of the state of our economy and its impact on hospitality.

Staycation in this “neck of the woods’ is an absolute boon, and many people looking forward to a busy holiday period, but spiralling costs are, of course, a grave concern.

Energy costs are at the top of concerns. I heard accounts of eye watering increases, but that was of no surprise - our costs in print have spiralled too.

And it cannot go on. 155 hospitality businesses have written to the Chancellor calling for immediate action. I hope they have better luck than I did when I wrote to then Chancellor Rishi Sunak. I received a polite but resounding set of “no’s” to the suggestions I made which were general industry issues that have been brought up repeatedly over the years.

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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.

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Reducing tourism VAT would, as operators said here in Cornwall, make a HUGE difference to their ability to compete with European destinations.

I cannot for the life of me see why any competent person, particularly one in charge of the nations finances, cannot see that our top rate deters visitors who see rates in Europe only half as much, and in current circumstances people are looking for the best possible value.

Add to that taxation, the cash cow that is alcohol taxes must be addressed. The duty freeze expires on August 1, and I have seen no calls for the Chancellor to extend it further.

It would be disastrous to even consider increasing it, so I hope the protest of November 25 (which I attended) is still ringing in his ears.

NO MORE TAXES! Please don't forget to follow us on Twitter @CLHNews and visit www.catererlicensee.com to keep up with all the latest sector news.

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

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PRODUCTION & WEB ADMIN Charlene Fox Published by

Issue 151

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Hospitality Bosses Unite in Call for Action at Spring Budget (CONTINUED FROM FRONT COVER)

er the positive economic benefits across the nation.”

It is a clear demonstration that the sector is behind UKHospitality’s asks of the Chancellor at the Budget to tackle ongoing cost pressures, particularly around energy, to prevent price increases and actually help drive down inflation.

UKHospitality Chief Executive Kate Nicholls said: “From some of the largest hospitality businesses in the UK, to local community pubs and hotels, the sector is united in its message to the Chancellor: intervene in the Budget or lose businesses for good.

INFLATION AND DEBT PRESSSURES

“No one wants to see that happen. It would mean the loss of jobs and livelihoods, ripping the heartbeat out of communities and robbing the economy of a powerful force for growth, employment and recovery.

The letter warns that ongoing inflation and debt pressures are holding the sector back from delivering economic growth and that, without action, there could be further business failures and job losses.

To survive the current crisis, without being able to access the additional energy support available for some sectors in April, and return to delivering growth, the signatories are urging the Chancellor to: • Invest in our people through Apprenticeship Levy reform and incentivising economically inactive people into work.

• Invest in our places through licensing and planning reform, to speedily regenerate towns and cities nationwide.

• Invest in growth by freeing up investment and removing unnecessary red tape, reforming the out-dated business rates system and tackling debt to boost liquidity.

In the letter, the business leaders write:“These measures would unshackle the inflation and debt pressures that are holding back growth in our sector, warding off the spectre of further business failures and job losses.

“In doing so, it would allow us to rapidly deliver growth and investment, bringing many more people back into work and creating prosperity in communities right across the country.

“We urge the Chancellor not to miss this crucial opportunity to unleash the potential of hospitality to deliv-

“If the Chancellor puts his faith in hospitality, the sector will repay it many times over. We have seen it time and time again – hospitality drives economic growth and creates jobs.

“I hope the collective voice of hospitality is enough to convince the Chancellor that his actions on 15th March will, quite literally, be make or break for many venues across the country.”

BUSINESS RATE RELIEF Venues will also be hoping there is good news on business rates and VAT on 15 March. In particular, the introduction of a new, lower business rates multiplier for hospitality would help bring the tax system into the 21st century, and a temporary, reduced rate of VAT would stimulate growth and cut costs.

At the moment, far too many businesses are not operating at full capacity due to cost pressures and staff shortages. Introducing measures that can help tackle the root causes of these pressures, as well as further incentivising businesses home-grown recruitment through reform of the Apprenticeship Levy, will unlock the undoubted, but pent up, potential of hospitality.

Call to Get Behind English Tourist Week March 17-26

The annual week dedicated to celebrating England’s tourism industry is fast approaching with VisitEngland putting out a call for people and businesses to get involved.

English Tourism Week, underway this year from the 17 to 26 March, sees the industry come together to highlight tourism’s economic importance and to promote the innovation, quality and range of products and services on offer to boost domestic breaks.

This year’s campaign, co-ordinated by VisitEngland, is using the strapline ‘amazing’ to celebrate the amazing people, places, businesses, attractions, experiences and destinations that make up England’s tourism sector.

VisitEngland Director Andrew Stokes said: “With spring upon us and the Easter break just ahead it is timely to shine the spotlight on the outstanding tourism offer here on our doorstep, and on an industry which supports millions of jobs and local economies right across England.

“England’s tourism industry caters for every taste, budget and wish-list. From enjoying contemporary cul-

ture in our vibrant cities to our stunning coastal and seaside destinations, from our heritage, countryside and adventure tourism to our outstanding B&Bs and self-catering accommodation, consistently rated as some of the best in the world, there really is something for everyone.”

Destinations, tourism businesses and visitor attractions can download the English Tourism Week toolkit including logos, slogans, images and poster templates.

In the lead-up to English Tourism Week and throughout, VisitEngland is also encouraging people to show support for English tourism on social media by using #EnglishTourismWeek23.

VisitEngland and local destinations are also asking MPs, local authorities, the UK Government and other stakeholders to get involved including visiting local businesses and attractions during the week.

Tourism is one of England’s largest and most valuable industries, supporting hundreds of thousands of businesses, employing about 2.6 million people and, in 2019, generating £76 billion in domestic visitor spending.

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Issue 151

Staycation: How Operators Can Capitalise on UK Holidays to Take Advantage of the Staycation Boom

By Lance Bartlett, General Manager of Stanwell House (www.stanwellhouse.com) travel becoming more accessible, UK consumers are still keen to enjoy domestic getaways. The hospitality industry can capitalise on this trend in several ways, whilst still being mindful of the energy crisis that is affecting both the choices of its customers and the UK operators trying to run a profitable business.

UK NATIONAL HOLIDAYS Firstly, they can offer appealing packages and deals to entice customers.

This doesn’t have to be wildly creative, cost a lot of money to organise or even be an original idea, but capitalising on UK national holidays like Mother’s Day and Easter can be a great way to target those who are looking to do something different to celebrate. Crafting these packages together in a way that incorporates the special day as well as a short break/staycation could be an effective way to attract bookings. As many consumers are mindful of their finances, offering discounts or all-inclusive packages could be a persuasive proposition.

Despite the ongoing cost-of-living squeeze on household incomes and the gradual reopening of international travel, recent research has found that UK consumers are still opting to book staycations in 2023.

According to a survey by RSM UK, over a third (36%) of respondents are planning to take a short break of 1-4 days in the UK over the next 12 months, while 28% are planning to take a long-stay break of five or more days.

This trend towards staycations is not entirely new. Since the pandemic hit, many consumers have chosen to explore their home country, rather than taking overseas trips. However, it seems that even with international

UNIQUE AND MEMORABLE EXPERIENCES Saying this, most hotels nationwide will be hoping to capitalise on the national holidays and awareness days so to capture the eyes of those looking for some time away to celebrate the occasion, operators must focus on providing unique and memorable experiences. As staycationers are typically looking for something different from their daily routine, and potentially something they’ve never tried or experienced before, offering activities and experiences that are exclusive to a particular location can be a real draw. For example, offering guided hikes in scenic areas, hosting food and drink tasting events, or providing access to local events can all

enhance the overall staycation experience.

BENEFITS OF A STAYCATION Thirdly, and potentially one of the biggest drivers to people choosing a staycation is promoting the benefits of one. This would include promoting the reduced travel time and cost, and the ability to explore and discover hidden gems closer to home. Whilst also emphasising the benefits of supporting local businesses and communities by staying in the UK. So whilst the staycation boom in the UK shows no signs of slowing down in 2023, there are still undeniable factors that pose risks to both operators and customers. However, by taking advantage of what you have, rather than looking to add anything drastic to your existing offering, you can help to keep costs low for both the business and its guests.

By prioritising the customer experience and appreciating what the UK has to offer, operators can build customer trust and loyalty, leading to long-term success in the growing staycation market.

At this time, it’s about mastering the basics and establishing a strong foundation to prepare for a more stable climate. By doing so, operators will be better positioned to build on ideas and investments when conditions improve.

Lance Bartlett is the General Manager of Stanwell House, a privately owned boutique hotel situated in the centre of the picturesque Regency market town of Lymington, one of the south's most attractive and historic locations. It has recently undergone an extensive multi-millionpound refurbishment project, re-opening to the public in December 2022.

Welsh Chefs Meet Prime Minister at 10 Downing Street St David’s Day Event leek, smoked paprika beignet and wild garlic mayo.

Prime Minister Rishi Sunak, Max Boyce and Sir Bryn Terfel were amongst the guests who enjoyed canapes prepared by a team of Welsh chefs at a St David’s Day reception held at 10 Downing Street on Wednesday.

The dessert canapes were lemon ‘Welsh Gin @Tonic’ macaroon and Welsh cake with strawberry jel and Welsh clotted cream.

Drinks included white and red wines from Radnorshire vineyard Blue Moon and Ty Nant sparkling water.

Chefs from the Culinary Association of Wales again travelled to London to prepare savoury and sweet canapes for VIP guests from business, culture and entertainment.

“We met the Prime Minister who commented that everyone had enjoyed the canapés at the reception and how well the food had been received, which was pleasing to hear,” said Mr Bates.

The chefs were led by Michael Bates, executive head chef at the Celtic Manor Resort, Newport who was accompanied by work colleagues William Hobbs, food beverage manager, Byron Lewis Burns, senior sous chef and Rebekah Ann Wright, sous chef and Craig Bennett and Jessica Shaw from Cambrian Training Company.

“Max Boyce also commented that the food was ‘great’ when we posed for a photograph with him outside No 10. We used as many Welsh products as possible and there were several food and drink producers there from Wales.

The savoury canapes were ballotine of coastal seafood, lobster jel, pressed cucumber and crispy seaweed, mini whipped Pembroke potato, shepherd’s pie, “Welsh rarebit” served on onion bread and local beetroot chutney and Glamorgan bon bon

“This was fifth St David’s Day reception I have worked on at 10 Downing Street and I was delighted for the team members who were excited to be representing Wales for the first time. It was a successful event which we all enjoyed.”

Robert’s Dorset – The Perfect Snack • We are 100% certified by the Roundtable of Sustainable Palm Oil and buy only from a segregated supply chain. (Palm Oil only used in Fudge) • Our ingredients are of the highest quality, fully traceable and sourced locally, where possible Independent shops - Our colourful packaging is designed to draw the eye, and the contents won’t disappoint. The pots can be stacked to optimise your space, and our mason jars will add that extra ‘wow’ factor to any display Pubs and Hotels - We have the perfect bar snacks to complement your fine beverages. Whether you’re wanting our eye catching, refillable, glass jars to add a touch of class to your bar area or want to add a special something to your guest’s welcome basket.

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.

FULLY BRANDED FOR YOUR COMPANY We will work with you to create your branded packaging. Set up fees and minimum orders apply.

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.

We have a range of Crumbs and Seasoning too!

If you are looking to rebrand and sell, stock, or gift our amazing, delicious snacks we'd love to hear from you.

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

Surge in UK Workers Seeking Hospitality Jobs Issue 151

The number of UK workers seeking jobs in the hospitality sector has surged over recent months, according to new report from Caterer.com which shows how thousands of people are looking to pubs, restaurants and hotels for a new income.

The latest ‘Hospitality Hiring Insider’ from Caterer.com, specialist hospitality recruitment solutions partner, reveals the number of applications per vacancy has risen significantly on the platform.

A new survey of 1,200 workers, conducted by Caterer.com this week, shows that 2.9 million people are currently thinking of making a move into hospitality from another sector, with 2.1 million considering a role in hospitality as an additional job.

In addition, UK-based Google searches for hospitality jobs rose by 23% between 2021 and 2022, in comparison to overall job searches which showed no increase over the year.

The common reasons being wanting to start a new hospitality job are; people wanting a more sociable job (30% of people considering); to secure an additional income (27%); for greater flexibility (25%) and for ongoing job security (24%).

The biggest uplift in applications per vacancy seen by Caterer.com has been for Barista Management roles followed by Food & Beverage and hotel roles. Regionally, the data suggests hospitality roles in the East Midlands are most in demand, followed by Wales and the West Midlands.

Sustained demand for hospitality workers

Despite an encouraging rise in the number of ‘homegrown’ workers seeking jobs in hospitality, data shows how its long-standing skills shortage, exacerbated by Brexit and the pandemic, remains a challenge.

ONS research reveals that following a period of relative post-pandemic stability, the number of vacancies has steadied, however remain 63% higher than 2019’s levels.

Despite growing challenges with the rising cost of living, Caterer.com data suggests hiring intent remains resilient in the coming months.

CHANGING PERCEPTIONS OF THE SECTOR Alongside a decline in available international talent, the sector has also long faced a perception challenge. However, the report reveals initial signs that people may be starting to think of the sector differently.

Analysis of job moves by Caterer.com suggests positive signs of recovery, with an increase in candidates moving into the hospitality sector.

Whilst movement in and out has remained relatively steady compared with 2021, those moving into the sector grew from 22% in 2021 to 26% in 2022. This represents a real-terms increase of 18%.

With young people in particular less likely to choose a career in hospitality, Caterer.com recently launched a campaign in association with Choose Hospitality and top hospitality brands to inspire the next generation of talent via a series of inspiring videos, content and resources, featuring some of the UK’s leading hospitality celebrities, including Tom Kerridge. The campaign reached over 40k people across Tik Tok and Instagram, with Caterer.com seeing 4m applications to jobs on the plat-

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form in the last quarter of 2022 alone.

The recruitment solutions partner has also launched a candidate targeting tool, Equality Boost, which utilises programmatic advertising to reach and engage talent across a broad range of backgrounds. The tool is being utilised by a wide range of hospitality employers to reach into untapped talent pools.

Kathy Dyball, Director at Caterer.com, comments: “It is very positive to see that more homegrown UK talent is turning to the hospitality sector for work. It demonstrates just how valuable the hospitality sector is to UK employment, and how much it has to offer employees.

“A huge part of the success of any hospitality business depends on its people, so to continue on this positive trend, it’s crucial that in 2023 employers focus on delivering the outstanding workplace experience that talent want, to encourage more candidates to the industry and be retained within it.

“An important part of this is maintaining a diverse and inclusive workforce which is key to strong business performance; research shows that companies that embrace gender and ethnic diversity can expect a financial performance boost of 25% compared to industry peers. Our Caterer.com Equality Boost tool, is designed to help employers improve their DE&I, with access to diverse talent pools and new approaches to candidate targeting, allowing employers to broaden the range of skills that they attract to their business.”

And Then There Were Seven – Dodo Pub Co. Goes ‘All Inn’ in Bristol DODO PUB CO. has announced the newest addition to its growing family with the takeover of the Cross Hands in Fishponds, Bristol.

Taking its portfolio to seven, the All Inn, as the pub will be renamed, will be the first foray for the Dodo Pub Co. into the thriving Bristol hospitality scene.

away. The Dodo Pub Co’s traditional, yet quirky, welcoming style will run throughout the new pub, alongside its ever-popular menu offering dirty burgers, authentic slow rise Neapolitan pizzas and a variety of sides.

Co-founder Leo Johnson said: “We’ve been wanting to find the right place for a Dodo pub in Bristol for several years now. Two of us lived there for a while and we all love its vibrancy and the feeling of inclusion that seems to permeate the city. It’s got a great mix of pubs, bars and restaurants, and we firmly believe that our neighbourhood vibe will fit right in.”

The All Inn will be creating around 15 new jobs, with recruitment starting immediately for all positions. Becoming part of the Dodo family means enjoying flexible working hours, real career progression, a whole host of day to day perks, as well as an annual blow out ‘Thank You’ party for all staff. Please visit Dodo Careers for more information.

Located on Staple Hill Road in Fishponds, the All Inn will open its doors in May 2023, with refurbishment works due to start straight

The All Inn will follow the Dodo Pub Co. tradition by opening its doors with an ‘all out’ launch party in May.

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Issue 151

Reputation Study Finds that Hospitality Consumers’ Expectations Have Risen Alongside Inflation An exclusive study from CGA by NielsenIQ, the data, research and insight consultancy for the out of home leisure market, commissioned in partnership with Reputation reputation experience management, has unveiled the extent to which macroeconomic factors like global inflation and the COVID-19 pandemic have fundamentally shifted the customer journey to include online engagements across Britain, France and Germany.

says Chris Sparling, CX Strategy Director at Reputation. “With consumers prioritising the best value for their money, hospitality industry leaders must find ways to elicit, analyse and take action on customer feedback, so they can make continuous improvements to the guest experience. Tools like Reputation are helping pub, bar and restaurant operators make feedback work harder for their businesses by improving the customer experience to drive repeat visits.”

The study includes insights from a survey of around 2,300 nationally representative consumers in Britain, France and Germany who have visited a pub or restaurant over the past six months, looking at their decision making process before, during and after a visit. It found that consumers are still keen to eat out, in spite of inflationary pressures, and they are turning to digital channels to help them make decisions.

However, rather than searching for the cheapest option, they would rather make fewer visits and prioritise great value and quality when they spend their money.

The report also highlights the many ways in which consumers interact on digital platforms with those brands before, during and after a visit.

While 57% of consumers across all three countries are more likely to visit a venue if its food, drink or atmosphere look good on social media, there are some slight variations in digital interaction habits by country.

For example, 32% of French consumers are likely to recommend a venue during their visit compared to 19% British guests and 24% of German guests.

The report highlights several key takeaways on consumer habits when visiting pubs, bars and restaurants: • Across Britain, France and Germany, 23% of all consumers say they demand more from venues than they did 12 months ago.

• Across the three countries, nearly 71%, agree that eating and drinking out is the treat they most look forward to.

• Enthusiasm varies by country. Of consumers surveyed, 41% of British consumers, 44% of French consumers and 35% of German consumers have dined out at least weekly over the past six months.

• The cost of living crisis is a major concern, with 65% of British consumers reporting that they are worried about cost increases and 42% stating that they are dining out less frequently than they did before the COVID-9 pandem-

ic.

British consumers are specifically evaluating the following criteria when choosing a venue: 1.

2.

3.

4.

5.

Price (61%) Quality of food (57%) Range of food (49%) Customer service (44%) Quality of previous visits (37%) “While consumers are still keen to treat themselves, they are pulling back on the frequency of pub, bar and restaurant visits, making every step in the customer journey a make or break moment for operators,”

Karl Chessell, CGA Director - Hospitality Operators and Food, EMEA, adds: “The cost of living crisis is having a significant impact on consumers’ discretionary spending, and it’s substantially raised their expectations when they go out to eat and drink. Our research shows their love of pubs, bars and restaurants is undimmed, but they want to be sure they will get full value for their hard-earned cash. Operators will have to stay laser-focused on guests’ habits and priorities, and be agile and fast when they act on feedback. Despite all the challenges, brands that make continuous improvements to their customer experiences have a lot to look forward to this year.”

Reputation’s platform empowers hospitality leaders to make customer feedback work harder for their businesses. Interested in learning more?

Please visit www.reputation.com.

London Pubs Set for a Grand Slam Revenue Hike if England Beat France in This Weekend’s Six Nations

Six Nations rugby matches drove an 84% revenue surge for pubs across the UK compared to overall February income

average sales per location when England lost their first game against Scotland on 4th February.Overall, the last Six Nations weekend boosted sales across the UK by 84%, with the third weekend of matches generating average sales of £2,480 a day per pub, compared to £1,347 for the whole of February.Jon Knott, Head of Customer Insight at Dojo, said: “Live sport is a huge revenue driver for the UK’s hospitality industry. It’s fantastic to see fans across the country going out and helping support their local pubs and restaurants, regardless of who they are backing in the Six Nations.

London pubs can expect a boost to food and drink sales this weekend if the England Rugby team is victorious in its next Six Nations match against France, according to new spending data from payments company Dojo.

Data from the last Six Nations match weekend (25th/26th February 2023) found that pubs in London made up to 8% more in sales revenue when England’s rugby team won its match against Wales versus when it lost against Scotland, and over 4x more than the average amount spent in pub’s each day in February across the UK.

“However, household finances continue to be squeezed – meaning every pound spent not only costs more, but means more. Hospitality venues are under pressure to ensure they deliver the best experiences for their customers, to create loyalty and help drive sales.

Those that can do this successfully should see a healthy uptick in sales this weekend as the second half of the Six Nations kicks off.”

London pubs generated an average of £5,633 in sales when England beat Wales on 25th February – 8% more than the £5,232

Looking Ahead to… Food & Drink Expo Food & Drink Expo returns to the NEC, Birmingham this April (24th – 26th), as part of the UK Food & Drink Shows. Visitors to the UK’s premier trade event for the food, drink and hospitality sectors, will leave with heightened awareness of the sector’s capabilities as well the latest innovations.

Register for a free pass here.

The event will showcase the latest products and services in the market. Expect big-name exhibitors such as Belvoir Fruit Farms (Stand K278), Jersey Dairy (Stand K260), Mizkan (Stand J240), Meadow Vale Foods (Stand J231), and Grumpy Mule Coffee (Stand K268), who will all be showcasing their wares.

For a full list of exhibitors and products, visit: https://www.foodanddrinkexpo.co.uk/exhibitors-2023#/exhibitors/ In a first for Food & Drink Expo, the show will also include two exclusive sections in 2023, Healthy & Natural and Plant-Based, which will each be dedicated to exhibitors showing the latest innovations and NPD in these flourishing markets.

Meanwhile, on The Grocer Live stage, expert panels will be discussing some of the biggest issues facing the sector. Industry heavyweights such as Kate Nicholls OBE, Chief Executive at UKHospitality, Will Shu, CEO & Founder of Deliveroo and Tom Athron, CEO at Fortnum & Mason are just some of the names that have been

lined up to tackle hot-topic issues.

The programme is set to cover a variety of essential themes across the three days, such as people, sustainability, trends, health and technology, with individual sessions promising to drill down further on various aspects of each. Key highlights of the programme’s schedule include:

The cost-of-living crisis: How has UK food and drink adapted and what is the outlook?

In this session, we are joined by the leading trade organisations to analyse the support available to businesses.

(1:20pm, Monday 24th April)

Charity partner: Tackling food waste with FareShare Join this session to understand more about the work FareShare do and how you can partner with them to mitigate food waste, improve your sustainability credentials and support those in need.

(1:45pm, Wednesday 26th April) Register for your pass today for free: https://food-drink-expo-2023.reg.buzz/

Hospitality May be Added to Shortage Occupation List to Tackle Staffing Crisis Issue 151

Ministers are understood to be considering adding the hospitality sector to the short of occupation list (SoL) to help alleviate the sectors chronic staffing issues.

According to reports ministers have asked the Migration Advisory Committee (MAC) for advice on whether the hospitality, construction and retail industries should be on the list of sectors where there is a shortage of workers, helping them to recruit from overseas.

Earlier this month UKHospitality revealed that a record 2.6 million people are now employed in accommodation and foodservice, with the sector creating one in five new jobs – despite crippling vacancies and staff shortages.

The trade body said there was significant job creation taking place in the sector now and insisted there was “the potential to go even further”.

But it said that would only be possible with the right action at the Spring Budget and has called on chancellor Jeremy Hunt to implement two key measures.

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

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

UKHospitality chief executive, Kate Nicholls, said: “The ability of hospitality businesses to create more than 20% of new jobs in the past year, in the face of extraordinary cost pressures, is testament to its resilience and ability to battle against the odds.

“Employing a record number of people is something we should all be proud of, especially when those figures don’t include the hundreds of thousands employed in broader contract catering, leisure and visitor attractions.

“If we can do this now, just think what we can do in calmer economic times. We can be the engine behind significant job creation and economic growth, offering everyone opportunities to enter the workplace, further their career or return from being economically inactive.”

Jeremy Hunt ordered the workforce review amid concerns the economy is being held back by shortages of workers that have emerged since the pandemic and Brexit.

On the 24 January 2022 the government introduced changes to the rules confirming that Care Workers were added to the UK’s “Shortage

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Occupation” list. She now enables them to apply for Skilled Worker visas, under the new Points Based Immigration System. They will remain eligible for this route, initially for a 12-month period only.

The MAC offers independent advice to the Home Office on immigration policy and produces reports on whether certain occupations should or shouldn’t be given some special dispensations to make it easier for employers to access migrant labour to fill vacancies.

Pre-pandemic, it produced a damning report recommending chefs be reduced from the shortage occupation list and saying the failure of employers to improve the domestic pipeline and hostile working environments spoke against keeping chefs on the list. The report was criticised by operators and trade bodies who have said it was “hardly surprising” the industry struggled to fill roles with UK candidates when cheffing was branded “low skill”. Chefs are now eligible for a skilled worker visa.

A petition last year calling for a hospitality worker visa scheme gained more than 18,000 signatures, however the Home Office said there were no plans to introduce a visa route for recruitment “at or near the minimum wage with relatively short training” and that businesses “should invest in and develop the UK’s domestic labour force”.

Beer & Pub Sector Urge Next FM to ‘Throw-Out Ludicrous Advertising Proposals’ The leading trade association representing pubs and brewers urged the next First Minister to ‘throw-out’ the proposals on alcohol advertising as the Scottish Government’s consultation, which close this week.

Both leading candidates to be the next SNP leader and First Minister, Humza Yousaf and Kate Forbes have highlighted concerns regarding the proposed measures which would destroy the Scottish brewing and distilling industry, and would have widespread negative ramifications for tourism, sport, events, and the economy.

Emma McClarkin OBE, CEO of the Scottish Beer & Pub Association, said: “This poorly conceived consultation was entirely unbalanced, at odds with wider Government goals and policies, and refused to acknowledge the economic, social, historic, and cultural importance of the brewing, distilling and hospitality sector.

“If enacted, the proposals would have a catastrophic impact not just for Scottish producers, but for so many other vital sectors that are engines of economic growth. This would include our tourism industry as well as sports clubs and associations, from professional to grassroots community level. Our cultural sector, theatres and cinemas would also come under additional pressure as well as public transport providers.

“It is encouraging to hear the SNP leadership candidates have some understanding of this potential damage and are committed to a rethink. The beer and pub sector remain steadfast in their commitment to responsible consumption and reducing health harms, but we strongly urge the new First Minister, once elected, to quickly throw-out these ludicrous proposals and instead look to targeted interventions and partnership working with key stakeholders.”

Recruiting Overseas Nationals In The Hospitality Sector 8

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Issue 151

By Jane Biddlecombe, employment law expert, Paris Smith solicitors (www.parissmith.co.uk) work is the Skilled Worker visa.

If your business is considering recruiting from overseas, you should take the following steps:

1. IS THE JOB ROLE ELIGIBLE? The first step to take is to establish whether the role you’re recruiting for is eligible for a Skilled Worker visa. The job role that the overseas national is going to be doing in the UK must be within one of the eligible job classification codes, known as “SOC” codes. This includes hotel managers; restaurant and café managers; publicans and licensees; conference and event organisers; chefs; kitchen and bar managers as well as staff involved in other areas of the business such as HR, finance, marketing and IT.

2. WHAT SALARY DO YOU NEED TO PAY?

In a time of great recruitment challenges within the hospitality sector, it can be hard for businesses to secure the talent they need for their business to survive and succeed. One option for hospitality businesses that are struggling to recruit from within the UK is to look to recruiting internationally.

There are some routes which allow overseas nationals to come to work in the UK without a licensed sponsor. For example, the Graduate visa allows international students who have completed an eligible UK degree to stay in the UK to work for two years after they have completed their degree. The Youth Mobility Scheme visa allows young people aged between 18 and 30 years old from participating countries (including Australia, Canada, Hong Kong, New Zealand, Japan and India) to come to live and work in the UK for up to two years.

Once the correct SOC code for the role has been identified, it’s necessary to establish the minimum salary that needs to be paid for the role.

The minimum salary level for a Skilled Worker visa is £25,600 a year.

However, each SOC code has a “going rate” of salary which must be paid if this is higher than £25,600.

Often the going rate for hospitality roles is less than the minimum salary level for a Skilled Worker visa. For example, the going rate for a Restaurant Manager is £21,000 a year but they would still need to be paid the minimum of £25,600 a year if they were employed on a Skilled Worker visa. However, if hospitality roles are put on the Shortage Occupation List (which it’s understood the government is considering) then the minimum salary is reduced to 80%. The minimum salary requirement can also be reduced to 70% for “new entrants” (for example, if they are under 26 years old or switching from a student visa in the UK).

Once you’ve established that the role you’re recruiting for is eligible to be sponsored under a Skilled Worker visa, you will need to apply for a sponsor licence which normally takes eight weeks. This is an online application process whereby the employing company has to prove it is a genuine business in the UK by producing relevant supporting documents.

The Home Office is very specific about the documents that must be sent and will reject applications if the rules aren’t followed. The application needs to be supported by a covering letter and again the Home Office sets out what this must include, for example, a hierarchy chart for the business and details of the roles you intend to sponsor.

It’s vital to get the sponsor licence application right because if the application is refused, then there is no right to appeal. You will be prohibited from making a further application for a period of six months, by which time the recruit you wish to secure will have probably obtained an alternative role elsewhere.

4. ISSUING A CERTIFICATE OF SPONSORSHIP Once the business has a sponsor licence you can apply for and assign a Certificate of Sponsorship (CoS) to the potential new employee. The CoS is actually a reference number that the individual puts on their online Skilled Worker visa application to prove they have an eligible job offer from a UK employer.

5. SKILLED WORKER VISA APPLICATION The last step is for the potential employee to make their online Skilled Worker visa application and once this has been granted, they can start working for you.

Sponsorship can seem like a daunting process but, with the right advice and guidance, your hospitality business can secure a sponsor licence to enable you to employ overseas nationals and deal with any recruitment challenges you currently face.

Consumer Spending Grew Just 5.9% in February, but Pubs Record Small Increase However, the main route for overseas nationals to come to the UK to

3. BECOMING A SPONSOR

Consumer card spending grew just 5.9 per cent year-on-year in February, below the latest CPIH inflation rate of 8.8 per cent, owing to a reduction in discretionary purchases amidst the ongoing the cost-ofliving squeeze.

expensive, popular products. The most popular items shoppers are buying ‘dupes’ of are food and drink products (68 per cent), clothing (28 per cent) and make-up and beauty products (23 per cent).

Growth rates were also impacted by the lifting of Omicron Plan B restrictions last year, which caused a spike in spending due to pent-up demand, bringing down this year’s figures.

The cost-of-living squeeze is set to impact Easter this year, with three in 10 (30 per cent) Brits aiming to reduce their Easter spending due to rising costs. Of those marking the occasion, a quarter (25 per cent) will be spending less on Easter eggs, one in five (22 per cent) is scaling back Easter holiday plans, and 28 per cent intend to spend less on Easter meals out (28 per cent).

EGG-ONOMICAL EASTER

Data from Barclaysreveals that spending on groceries increased just 6.6 per cent in February – well below the latest food price inflation figures – as almost seven in 10 (68 per cent) Brits say they are looking for ways to reduce the cost of their weekly shop.

Pent-up demand for eating and drinking out in February last year, combined with the impact of ongoing inflationary pressures, meant restaurants also saw a decline (-3.0 per cent), while pubs, bars & clubs saw a considerably smaller rise (7.7 per cent) than in January (18.1 per cent) – although it’s worth noting that January’s figures were also inflated by the Plan B restrictions last year.

Brits are also switching up where they shop in order to save money.

Of those trying to cut costs, a third (34 per cent) are shopping at multiple supermarkets to source a range of deals, and three in 10 (30 per cent) are shopping in larger supermarkets, because they tend to have lower prices than smaller stores.

SALAD CRUNCH Food shortages are also influencing grocery shopping habits, with one in two (51 per cent) Brits noticing that some shelves in supermarkets are considerably emptier than normal. Over a third (35 per cent) has found they are less able to buy the items they need because of these shortages, while a similar proportion (33 per cent) has seen supermarkets restrict the amount of certain items they can buy. Tomatoes (43 per cent), eggs (34 per cent), cucumbers (22 per cent), peppers (19 per cent) and lettuce (16 per cent) are the top items shoppers have seen shortages of recently.

DISCRETIONARY SPENDING FREEZE As households switched on or turned up their heating amidst the cold weather, spending on utilities grew 43.2 per cent, with two thirds (67 per cent) of consumers consciously trying to save energy at home.

In response to rising household bills, nearly six in 10 (58 per cent) are cutting down on discretionary purchases, with spending on non-essential items seeing a markedly smaller year-on-year uplift (5.5 per cent) than in January (10.4 per cent). The slower growth is also because last month’s figures were inflated by Brits having had fewer opportunities for non-essential spending in January 2022, during the Plan B restrictions.

Card spend on clothing (-1.2 per cent) was also impacted by last year’s Omicron guidelines – the category saw a considerable uplift in February 2022 as Brits bought new outfits to celebrate the end of restrictions, which 2023 couldn’t match. In addition, the data shows that 65 per cent of the shoppers who are cutting back on discretionary purchases are reining in spending on new clothing and accessories.

However, as consumers continue to seek out bargains, discount stores were a bright spot, rising slightly faster than in January (5.5 per cent versus 4.2 per cent).

Insperiences also benefitted from the release of new boxsets such as ‘The Last of Us’ and series four of ‘You’, plus blockbuster hit “Black Panther: Wakanda Forever”, which fuelled a 2.2 per cent rise in spending on digital content and subscriptions – the first growth for the category since November 2022.

SUPER DUPE’R SAVINGS In an effort to save money, over a third (34 per cent) of consumers are buying ‘dupes’, otherwise known as affordable versions of more

Despite this, consumer confidence in household finances remains steady at 64 per cent, while optimism in the future of the UK economy has increased slightly to 24 per cent – up from 21 per cent last month.

Esme Harwood, Director at Barclays, said: “Several categories saw their growth taper off last month, especially those in the hospitality & leisure sector. This is partly because they couldn’t match the pent-up demand witnessed at the end of last year’s Plan B restrictions, and also due to the ongoing cutbacks brought on by the cost-of-living squeeze.

“The recent fruit and veg shortages are forcing Brits to consider alternatives for their weekly shop, as they continue to look for savvy ways to offset rising food price inflation. Popular trends this month include buying ‘dupes’ of popular products, shopping at discount stores, and limiting Easter spending.”

Silvia Ardagna, Head of European Economics Research at Barclays, said: “The UK economy flirted with a recession in the second half of last year as real GDP declined in Q3 and was virtually flat in Q4. Persistent elevated inflation continues to take a toll on spending, as indicated by today’s figures, which could prolong the headwinds.

“However, some survey indicators for consumer confidence, and the recent business activity in the manufacturing and services sectors both point to tentative signs of a rebound. The labour market remains tight, with wage growth too strong for the Bank of England to stop hiking. We expect an additional 25bp increase to the Bank rate in March to 4.25 per cent.”

Number of UK Hospitality Businesses on the Rise, With 17% Increase in Five Years Issue 151

The number of accommodation and food services businesses in the UK has risen by 17% in the last five years – resulting in an additional 25,000 new companies in the sector. From 2021 to 2022 alone, over 8,000 hospitality businesses joined the industry.

The findings were collated by Business Name Generator using data from the Office of National Statistics’ report on UK business activity.

The analysis uncovers the industries that have shown the most growth in recent years.

Hospitality has experienced the fourth largest growth out of all UK industries in the last five years, ahead of sectors including retail, finance

and agriculture.

Top 5 industries by business number surge over last five years: 1. Transport & storage – 26.42% 2. Property – 18.81% 3. Construction – 17.23% 4. Accommodation & food services – 16.56% 5. Retail – 13.95% Despite this increase in UK accommodation and food services businesses, the sector is set to continue facing challenges. According to a report by trade association UKHospitality, up to a third of UK hospitality businesses are at risk of closure despite achieving record sales in 2022.

UKHospitality is calling on the UK government to give the support the

The Banks family, Matthew Lockwood and the Tommy Banks Group have announced the forthcoming launch of a pub with rooms in North Yorkshire in late Spring. The new venture, close to their Michelin-starred restaurant The Black Swan, will exhibit the hyper-local, sustainably focused ethos for which the Tommy Banks Group is renowned, with the famous grown and reared produce from the family’s farm in Oldstead taking centre stage.

The coming months will see more details of the pub revealed, includ-

ing date of launch and location. For now, the team is busy working on a refresh of the historic site, with a stateof-the-art kitchen, relaxed dining room and cosy bar area equipped with roaring fires and a bar stocked with the team’s favourites (including, of course, the Group’s very own Banks Brothers canned wine). The food-focused pub will include a number of rooms, in addition to dining, and two-night packages will be available for guests to experience the magic of The Black Swan, as well as the pub, as part of their North Yorkshire sojourn.

Chloe Chai, spokesperson from Business Name Generator, says: “The 17% increase in the number of companies in the UK hospitality industry is a positive sign of growth and resilience in the face of economic challenges.

However, as we look ahead to 2023, accommodation and food services businesses must remain vigilant and proactively address financial constraints to continue this upward trajectory. It’s important for companies to seek out new opportunities and adapt to the changing market to maintain this growth and stay competitive in the industry.”

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Tommy Banks and Team To Launch Pub with Rooms In North Yorkshire

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sector needs in the upcoming Spring Budget. They highlight the need to tackle causes of price inflation in the industry including energy, recruitment and taxes.

DISHWASHERS • GLASSWASHERS • REFRIGERATION

New analysis reveals the resilience of the accommodation and food services industry, experiencing a surge in business numbers over the last five years despite economic challenges.

CLH Digital

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

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

Issue 151

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Government Confirms Licensing Extension for King’s Coronation The Government has announced a licensing extension for the King’s Coronation weekend which will see pubs bars and clubs licensing hours extended by two hours. The extension will cover 5-7 May, across the Coronation weekend, and an additional bank holiday has been confirmed for 8 May. The government has said that following consultation in which 77% of the public backed the proposals that it “will be proceeding with the proposal to make a licensing hours order under section 172 of the Licensing Act 2003 to relax licensing hours in England and Wales to mark His Majesty the King’s coronation. “ “The order is intended to enable people in England and Wales properly to celebrate the constitutional, historic, and momentous significance of the coronation of the King and the beginning of his reign.”

The order will apply to premises already licensed until 11 pm for the sale of alcohol for consumption on the premises, for the provision of late-night refreshment—only where there is also the sale of alcohol for consumption on the premises, and for the provision of regulated entertainment in England and Wales. The order will extend the licensing hours for such premises from 11 pm to 1 am the following day, on Friday 5 May,

Saturday 6 May and Sunday 7 May. Home Secretary Suella Braverman said: “His Majesty The King’s Coronation will be a momentous occasion deserving of special celebration. That is why I am extending the licensing hours over this historic Coronation weekend. Up and down the country, people can enjoy an extra pint or two in the evening while families and friends can come together to wish His Majesty The King a long and happy reign.”

Emma McClarkin, chief executive of the British Beer and Pub Association (BBPA), said: “This is a timely boost for the pub industry. In the midst of an acutely challenging period I am sure our pubs will look to mark this joyous occasion by hosting special events and parties as part of national celebrations.

The announcement of extended opening hours will help us all to mark this important event.

“It is sure to be a time for community and celebration and the great British pub is always right at the heart of both, so I would encourage everyone to head down to their local and raise a toast to His Majesty during the Coronation weekend.”

An economic assessment is being prepared and will be published alongside the order on www.gov.uk

Licensing Act Consultation “Overwhelmingly Positive” says Sector Leaders The government has launched a consultation to consider making permanent the alcohol licensing provisions in the Business and Planning Act 2020 or whether to return to the provisions in the Licensing Act 2003.

The Licensing Act 2003 allows premises licence holders to sell alcohol for consumption on-site or for consumption off-site or both, however, in response to the pandemic, the Business and Planning Act 2020 provided regulatory easements which enabled holders of licences that only allow sales for consumption on-site to automatically additionally do sales for consumption off-site, without any need to amend their licence.

The Licensing Act 2003 also allows licensable activities to be carried out on a one-off basis without the need for a premises licence or any other authorisation, by means of a temporary event notice.

UKHospitality Chief Executive Kate Nicholls said: “The proposals from the Home Office to make permanent a number of temporary measures introduced during the pandemic are overwhelmingly positive and we strongly urge the Government to do so.

“Extending on-sale licences to automatically include off-sales and expanding the Temporary Events Notices allowance are both measures UKHospitality has been asking the Government to make permanent and will allow venues to continue reaping the benefit from these expanded trading opportunities.

“Taking advantage of these simple, practical changes shows that the Government understands the pressures the sector is under and, as with the extension to licensing hours for the King’s Coronation, wants to give operators the opportunity to boost revenue wherever possible.

“Reducing the burden of excessive and costly red tape is a priority for UKHospitality and I hope these proposals mark only the start of that process.

The sector hopes to continue to work with Government on eliminating other unnecessary and prohibitive regulations, such as mandatory newspaper advertising for licence applications and the late-night levy.”

The consultation, which can be viewed here, will run for 8 weeks and is aimed at the hospitality sector, local licensing authorities, the police, licensed premises, members of the public and other interested parties in England and Wales where these proposals apply.

Research: Hospitality Operators Falling Behind As Staff Wellbeing Crisis Grows 12

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Ben Harrison, Director for The Work Foundation at Lancaster University, explains: “While millions more people may be in employment, the quality and security of jobs they are in often means they are unable to make ends meet. It will be acutely worse for the six million people in the UK who are in severely insecure work, and already face low pay and uncertain hours.”

More than two million UK hospitality workers are reporting declining mental health, because of money worries, according to a new report from financial inclusion experts and campaigners. The latest State of Financial Wellbeing index - one of the UK’s largest studies on the financial health and wellbeing of the workforce - found that hospitality workers are among the UK’s most financially stressed, but their employers are lagging behind other industries in stepping in to provide support.

Compiled by financial wellbeing experts at Wagestream, with input from leading bodies and experts such as Money and Pensions Service, StepChange and the Work Foundation, the State of Financial Wellbeing research programme benchmarks the views and actions of 10,000 workers and 1,000 employers across the UK. Launched in 2021, the programme is designed to improve understanding of the blockers and drivers of workers’ financial wellbeing.

The latest index, State of Financial Wellbeing: Hospitality Outlook 2023, highlights a financial stress understanding gap between UK hospitality workers and their employers: • 87% of hospitality workers’ mental health is worsening, due to money worries • 67% have cut back on their spending, and 30% used savings to make ends meet • 42% have missed a bill due to the cost of living crisis 56% more likely than the rest of the workforce • 21% are struggling to focus at work, as a result - 31% higher than the rest of the workforce • 30% worry about money every day - but just 1% of employers realise it • 14% have £0 in savings - but just 1% of employers realise itThere are signs that hospitality operators are taking steps to close the gap. Three quarters (76%) had introduced at least one new financial benefit to staff last year, with the most common being educational workshops, health cash plans, and flexible pay. Overall, 57% of hospitality employers focused more on the issue as a response to the cost of living crisis - though that is a 20% decrease on the average across other industries.

The findings see experts now calling on employers and government to act urgently with further measures to reverse the trend - from support packages in the short-term, to improving workers’ rights and support structure in the long-term. In particular, the report recommends that hospitality employers look to improve the security of work provided to workers.

Sarah Porretta - Propositions, Insights and External Engagement Director at the Money and Pensions Service, adds: “it’s vital that many more employers respond positively to these findings, by seeking ways to close the gap between their employees’ need for better financial wellbeing support in the workplace, and employers’ perception of what these needs are.”

With record levels of vacancies in the hospitality sector, the report recommends a number of actions employers can take to overtake other industries on wellbeing support and win in the war for talent. In particular, it emphasises a shift in thinking on the issue of pay - with hospitality workers 13% less likely to have asked for a pay rise, but around 10% more likely to say increased hours/shifts would help them. It recommends employers build their pay strategy around the ‘new dynamics of pay’: • Pay Security - working and earning enough, to fulfil financial obligations short-term • Pay Autonomy - choice over hours and pay cycle, in order to live with dignity • Pay Potential - the total amount of compensation, beyond base salary • Pay Growth - opportunities to move up a pay grade, and increase Pay Potential Emily Trant, Head of Impact and Inclusion at Wagestream, comments: “Our latest State of Financial Wellbeing index highlights the two things hospitality workers want most: more predictable income, and the ability to choose their own pay cycle. Every hospitality operator is in a war for talent - and if they are serious about winning, these are the new dynamics of pay they should be building their people strategy around. By doing so they will see a huge swing in recruitment, retention and shift uptake - which are key foundations for success in the current environment.”

Greene King Pledges “More Even Gender Split” in Senior Management Positions well as introducing inclusive hiring training aimed at driving more women into its recruitment pipeline.

Pub operator Greene King has set out its goal for a more even gender split within its senior management teams, along with its plans to work towards achieving them.

Clair Preston-Beer, managing director for Greene King pubs and Greene Sky’s executive board sponsor, said:

The business is working towards having women make up 50% of its senior management roles by 2030, an ambition set by Greene King’s executive board, which forms part of its wider diversity and inclusion strategy and is supported by Greene Sky, its women’s focused employee-led inclusion group.

Greene Sky said its ambition is to “help more women shape the future of the business and is composed of women and allies across all levels of the company”. As well as advising on current issues faced by team members, its role is to encourage female empowerment and inclusion across all of Greene King. On the back of initiatives already in place, including reverse mentoring, female mentoring and inclusive leadership training, and the introduction of a new maternity policy, Greene King is now committing to further action. It said more programmes are underway which will focus on developing and nurturing existing talent to aid better succession planning, as

“We recognise that we’re on a journey to everyday inclusion, where all our people are embraced and valued for who they are so that they can reach their full potential and thrive. This pledge is the first step in the right direction to working towards delivering greater gender parity and our ambition to have 50% of senior management roles filled by women by 2030. With our ongoing inclusion activity, developing existing and attracting new talent, along with further policy improvements, I believe we have solid plans in place to make change become a reality.

Although International Women’s Day is a great opportunity to highlight the fantastic female success stories within Greene King, supporting and developing women is a constant, ongoing focus for us.”

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.

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.

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 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).

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. www.rosemulliondistillery.com

Act Now or Extend Energy Support – UK Hospitality Calls for Urgent Ofgem Intervention Issue 151

In a letter to Grant Shapps MP, the Secretary of State for Energy Security and Net Zero, UKHospitality has reiterated the pressing need for OFGEM to take suppliers to task for their unscrupulous behaviour towards hospitality.

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Introduce a Government-backed trade credit insurance scheme for sectors that suppliers perceive to be high-risk.

In the letter, UKHospitality Chief Executive Kate Nicholls writes: “Half the businesses in our sector will be locked into extortionate prices as energy support is significantly reduced from April. This could have a potentially terminal impact on thousands of businesses that are simply unable to afford their bills.

If the Government is unable to do so, UKHospitality is calling for a three-month extension to the Energy Bill Relief Scheme for sectors recognised as energy intensive, and therefore vulnerable, and that hospitality should be among them.

“We appreciate that Government has had to take tough decisions to stabilise the nation’s finances, and that is why the onus has been put on OFGEM. We welcomed this direction but have concerns about the extent of OFGEM’s powers and their ability to act at the pace necessary to provide the support businesses require.

Almost half of businesses in the sector (48%) are contending with energy bills fixed at record high prices during the height of the energy crisis between July and December last year. With Government support significantly diminished from April, this represents a ‘terminal’ doublewhammy for the sector.

UKHOSPITALITY IS URGING THE GOVERNMENT TO INSTRUCT OFGEM TO: Enforce the renegotiation of contracts signed between July and December 2022, penalty-free, with the support of deposits already taken.

Enact full regulation of the non-domestic energy market if suppliers are not willing to act.

“We need to see OFGEM take action on non-commodity, service and access charges, as well as security deposits and terms of supply, which undermines Government support. Evidence we have seen from businesses demonstrate refusals to supply, blanket risk applied to sectors, 600% increases in standing charges and widespread use of security deposits.

“Without action, we believe the only alternative is to extend the Energy Bill Relief Scheme – either across the economy or for specific sectors – for a further three months.”

Reset security deposits to reflect falling prices and increase business liquidity.

SIBA Business Awards 2023 Finalists: The UK’s Best Independent Beer Businesses Revealed The Finalists in the SIBA Business Awards 2023 have today been revealed, highlighting the very best breweries, taprooms, retailers, pubs and beer industry businesses from across the UK. The SIBA Business Awards seek to congratulate excellence in the brewing industry across a variety of categories, from pump clip, can and bottle design, to efforts taken by brewers to make their business more sustainable, innovative or successful, as well as naming the UK’s best pubs, bars and retailers of craft beer from independent breweries.

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

The new award places a spotlight on independent craft breweries who go above and beyond for the members of their team; empowering

people to achieve more in their professional career, introducing initiatives and incentives which create a positive working environment, making efforts to promote diversity and inclusivity, or providing benefits or support mechanisms which encourage a happier healthier life for employees.

“With hundreds of superb entries from across the UK, I would like to say a huge congratulations to all of the breweries and beer businesses named as finalists in the SIBA Business Awards 2023. To make it this far is a huge, huge achievement and the judging panel had an incredibly tough job this year such was the quality of entries overall. I’d also like to wish the finalists good luck ahead of the awards presentation at BeerX in Liverpool on the 15th March – I look forward to congratulating the winners, including this year’s prestigious Brewery Business of the Year 2023.” Neil Walker, Chair of Judges.

Joining the expert judging panel for 2023 were Andy Slee, SIBA Chief Executive; Caroline Nodder, Editor of Independent Brewer and the SIBA British Craft Beer Report; Alex Metcalfe, lead on CAMRA Learn & Discover; Jo Hunter, Interior & Architectural Design expert and founder of Hunter’s Daughter; Charlie Docherty, SIBA Business Development Officer; and Neil Walker, SIBA Head of Comms & Marketing, who chaired the panel.

The SIBA Business Awards 2023 will be presented on Wednesday 15th March at BeerX UK in Liverpool by acclaimed beer author, journalist, broadcaster and consultant Pete Brown. Named British Guild of Beer Writers’ “Beer Writer of the Year” in 2009, 2012, 2016 and 2021, Pete has won three Fortnum & Mason Food and Drink Awards, been shortlisted twice for the Andre Simon Awards, and in 2020 was named an “Industry Legend” at the Imbibe Hospitality Awards.

2023 Plastic Ban - How Can Hospitality Businesses Prepare?

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

dentials. Wood cutlery, though more expensive, may be a better alternative as it is 100% renewable and contributes no plastic waste.

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

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.

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.

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

With wide-ranging repercussions for the hospitality industry, we share our thoughts on what this means and how businesses can embrace waste reduction and recyclability.

IS THIS A GOOD IDEA? 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 just switching to another single use alternative which isn’t much better than plastic. Ensure that you 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 unless these can be segregated from other waste streams. These will likely end up in landfill, producing methane or carbon dioxide.

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

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

CONDUCT A PLASTIC AUDIT 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.

Itemise each material so you get a complete overview of your operations. Your audit should be separated into plastic items sent to waste, and those which will be recycled.

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

REDUCE YOUR USAGE A plastic audit should help you establish which single-use items you 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 most sustainable, in terms of recyclability, production and circularity cre-

The cyclical nature of this process allows materials to be reused again in your 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 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

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”!

“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!”

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.

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

“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.

Drynks Unlimited’s “Smashed”, its range of alcohol-free beers and ciders, are not just an addition to an alcoholic product but are all carefully brewed and de-alcoholised 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.

“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”.

"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.

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

Cost Of Living: Can’t Afford To Give Employees A Pay Rise?

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By Joanne Moseley and Martha Kent from the Employment Team of Irwin Mitchell (www.irwinmitchell.com)

DO STAFF KNOW ABOUT THE BENEFITS YOU ALREADY OFFER?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

2. Allowing staff to work flexibly to reduce commuting costs

4. Providing an additional day's holiday

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

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

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

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

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

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

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

ATTRACTING AND RETAINING TALENTED STAFF

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

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

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

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

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

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.

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Soaring Food and Energy Prices to Remain Pain Points for UK Economy in 2023, Forecasts Globaldata The cost-of-living crisis in the UK is becoming increasingly severe as millions of people struggle to keep up with soaring prices, particularly for essential goods like food and energy. The overall inflation rate in the UK is expected to remain stubbornly high at 6.8% in 2023, far above the Bank of England’s inflation target of 2%. In particular, the food and energy inflation rates are forecast to reach 7.2% and 16.7%, respectively, exacerbating the financial burden on households and businesses across the country, predicts GlobalData, a leading data and analytics company.

Although the overall inflation rate in the UK eased for the third consecutive month to 10.1% in January 2023, it stayed above 10% from September 2022 onwards. Food and energy inflation stayed above 15% and 88%, respectively, from October 2022 onwards. Prices of all food items remained above 15% in January 2023 including milk, cheese, and eggs (31.1%), oil and fats (26.7%), bread and cereals (16%), fish (15.7%), vegetables (15.5%) and meat (15%).

On the other hand, the prices of electricity, gas and other fuels increased by 89.5% in January 2023 compared to 22.7% in January 2022.

High energy inflation in January 2023 was mainly driven by 129.4% rise in the prices of gas, and 66.7% rise in the prices of electricity, on an annual basis.

Arnab Nath, Economist at GlobalData, comments: “The outbreak of bird flu, rising cost of production due to higher cost for feed and energy continue to remain the key concern for the domestic producer of vegetables, eggs, meats, and other dairy products.

“On the external side, bad weather conditions in Spain and Morocco, the UK’s key import partners of agricultural products, resulted in the shortages of farm produce, seriously challenging the food security.

However, the food supply shortage is expected to ease in next three to four months as fresh farm producers just planted vegetables in February 2023 instead of December 2022, according to Lea Valley Growers Association (represents 80 growers across the UK).”

Only a Pavement Away Launches Women in Hospitality Campaign and Female Mentorship Programme, a Seat at the Table This International Women’s Day (8th March), Only A Pavement Away, the industry charity aiding prison leavers, veterans and those facing homelessness find employment in the hospitality sector, has announced the launch of a brand-new Women in Hospitality campaign and mentorship programme, A Seat at the Table.

The campaign, which will be announced at the Only A Pavement Away Time to Make A Difference Conference today, has been created to champion the hospitality industry as inclusive and a great career option for women facing homelessness. For its part, Only A Pavement Away has committed to supporting at least 250 women into purposeful careers in hospitality this year.

The mentorship programme, A Seat at the Table – Women Mentoring Women, has been launched to help female Only A Pavement Away members to progress in their careers within the hospitality industry, and to more broadly, support the sector in placing more women in senior leadership roles, a sizeable challenge given just 30% of all hospitality leaders are women according to a recent study[1]. The mentorship programme is open exclusively to women placed into employment by Only A Pavement Away and will match mentees with inspiring female leaders from across the industry to support them in achieving their respective career goals and help mentees tackle barriers in the way of them gaining senior leadership roles.

A Seat at the Table – Women Mentoring Women, will initially pilot with 4 mentorship partnerships, with each mentor committing to spending 6 sessions this year with their mentee, under the guidance of Only A Pavement Away career coach, Will Andrews. The ambition is to expand the programme to support many

more Only A Pavement Away members, with many female senior leaders already signed up to be a future mentor.

The mentorship programme will form part of Only A Pavement Away’s broader Seat At The Table campaign, launched to champion the hospitality industry as a safe and welcoming place for women facing homelessness and increase the charity’s support specifically for women and their needs.

As part of the Seat of the Table initiative, Only A Pavement Away has committed to working with 4 new charities tackling domestic violence to both increase the number of women Only A Pavement Away is able to place into work, as currently 25% of members are women, and to raise awareness of the specific issues women face that may make them more at risk of homelessness.

The Seat at the Table campaign is being supported by female leaders from across the industry, with over 25 leading women and Only A Pavement Away’s employer partners delivering social content to raise awareness around the initiative across International Women’s Day. Greg Mangham, CEO & Founder of Only A Pavement Away, says “Through our work with people facing homelessness, and our close ties with hospitality, we know women face unique issues both prior to us working with them and when they are in employment. It’s our ambition, with the launch of the A Seat at the Table campaign, to raise awareness of these issues and to facilitate more female veterans, prison leavers and women facing homelessness to achieve stability through long term and meaningful employment. This campaign will help us deliver the end-to-end support needed to help our female members throughout their Only A Pavement Away journey.”

Stroud MP Visits Gloucestershire Hotel to Explore Ways to Support the Hospitality Industry Amid Cost-of-living Crisis Stroud MP, Siobhan Baillie, has met with a Gloucestershire hotel to discuss the positioning of local businesses amid the ongoing cost-of-living crisis – with talking points ranging from Government support to sustainability and Brexit.

viable solutions to ensure no local businesses are at risk of going under or seeing their long-term future in question, with conversations about how the Government can support the industry as a whole.

Baillie, who has served as a Member of Parliament since 2019, was recently welcomed to Stonehouse Court, located in the heart of the Cotswolds, to hear and reflect on the challenges currently engulfing the hospitality industry as a result of spiralling economic uncertainty.

“We also spoke in-depth about the success of Stonehouse Court championing sustainability-focussed initiatives to help create viableproven solutions to reducing energy costs. We feel it’s important to not only become greener but also to help the country by taking some pressures off the national grid. Here at Stonehouse Court, we’re determined to become an ever more environmentallyfocussed community and the conversation with Siobhan reinforces our determination to do so.”

Last year, UK Hospitality released a survey revealing that prices across the sector had increased by 11%. On top of this, further increases in energy (41%), labour (19%), food (17%), drink (14%) and insurance costs left many of the businesses it represents in debt and running out of available finances, the organisation said.

Amongst the most pressing areas of discussion were the rising costs of energy and the sustainability practices available to counteract such costs, as well as current labour challenges and the impact of Brexit.

Commenting on the discussion, Maz Jurko, General Manager at Stonehouse Court, said: “Throughout our community and across the country, businesses are feeling the full effect of the cost-of-living crisis and the precarious financial landscape it creates as a result.

Meeting with Siobhan was a perfect opportunity to cast a spotlight on the current situation and discuss

Siobhan added: “I thoroughly enjoyed my visit to Stonehouse Court and was impressed by the hotel’s vision to champion conservation so that future generations can enjoy all the natural beauty that Stroud has to offer. Managing, innovating and limiting our carbon footprint is a fundamental part of the vision to leave the environment in a better state than we inherited it, so it was fantastic to see Stonehouse share and champion this vision.”

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

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

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

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

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

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

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

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

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

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

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

GROUP BLOOMS

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

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

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

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

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

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

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

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

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

The ‘crafternoons’ group meet in

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Bristol’s Hospitality Heroes Shine on Biggest Awards Night Yet annual raffle once again provided valuable support for a very worthy cause.

The latest Night Of The Stars event to honour Bristol’s hospitality heroes has been hailed the ‘biggest and best yet’ by organisers.

This year’s raffle raised £3,503.60 for the Bristol Autism Support organisation, which is the BHA’s charity partner for 2023.

A record 400 guests descended on the city’s Ashton Gate sports stadium on 2 March for the fifth glittering gala to be organised by the Bristol Hoteliers Association (BHA).

The charity supports thousands of local families who are affected by autism, and the money raised at the Night of the Stars event will go towards support groups, information sessions for parents/carers and family events.

Together, they recognised and rewarded those who have gone the extra mile in support of the hospitality sector as it continues to recover from the impact of both Brexit and the pandemic despite the impact of soaring energy and fuel prices.

AWARD WINNERS:

Raphael Herzog, Chair of the BHA, said:

Green Initiative (sponsored by Sounds Commercial): Clayton Hotel Bristol City

“It was wonderful to see so many people – a record crowd – at this year’s Night of the Stars, for a very welcome celebration of success.

“People are the most important asset in our businesses, and it is so gratifying to be able to recognise the many stars of our industry in and around Bristol.

“The judges had a harder time than ever deliberating over the nominations to choose the winners, and everyone who was nominated should feel proud – and be thanked – for all that they have achieved.

“I would like to extent my congratulations, once again, to all the winners and everyone else who was nominated for the awards.

“While now based in Bristol, the winners come from all over the UK and Europe, showing the diverse and cosmopolitan nature of the talented teams working in our industry.

“I would also like to express our immense gratitude to our sponsors, without whom we would not have been able to stage this event and given our shining stars the recognition they have thoroughly earned.

“The support of our sponsors is a huge vote of confidence in all our hard-working teams.”

It was not just the award winners who had cause for celebration at the Night of the Stars event, as its

Bright Idea & Best Innovation (sponsored by Limber): Nights’ Knights, Hotel du Vin Avon Gorge Community Spirit (sponsored by 6 O’Clock Gin): De Vere Tortworth Court Team Chef of the Year (sponsored by City of Bristol College): Eliza Brewer, Aztec Hotel & Spa Rising Star (sponsored by Bristol City Centre BID, Redcliffe & Temple BID and VisitWest): Nacho Puchol, The Bristol, Harbourside Unsung Hero (sponsored by Molson Coors Beverage Company): Melanie Harden, De Vere Tortworth Court Employee of the Year, Heart of House (sponsored by Johnsons Hotel Linen): Nick Payne, The Bristol, Harbourside Employee of the Year, Front of House (sponsored by Ashton Gate): Lara Venable, Clevedon Hall.

Team of the Year (sponsored by Entegra): Housekeeping and Maintenance Team, Holiday Inn

Beer Piper Putting Quality First To Deliver Cost Savings For Customers Beer Piper, home of the automated beer line cleaning system, are offering a package deal to make beer line cleaning simpler, more consistent and ultimately cheaper by focusing on quality.

that with time customers can go longer between cleans. The automated nature of the system also means that there is no need to manually mix these chemicals thus reducing the associated risks to staff.

For just £175 a month* customers will receive a beer piper automated cleaning unit and all chemicals delivered bi-monthly. This amazing deal also includes installation, training, technical support, a free hygiene starter pack, discounts on other products, as well as use of the dedicated app and portal.

No CO2 is required with the Beer Piper system so the surging costs of CO2 in the UK need not be a concern. The system also uses much less water than a manual clean so this also adds to the cost savings being made. As does Beersave – a function unique to an automated line clean as it allows the beer that would usually be wasted and poured down the drain before a clean to be sold, ensuring even more money is saved.

It’s no secret that times are tough and businesses are worried and the hospitality industry is no exception. Identifying new money saving measures is at the forefront of everyone’s minds and this is where Beer Piper can help.

The Beer Piper system is easy to use and can result in major cost savings for customers by reducing the amount of time staff spend on the task – a Beer Piper clean takes just 8.5 minutes! Not only does the system improve staff efficiencies, but it also ensures consistent high quality cleans are achieved every time. The sealed system mixes the neat beer line cleaner with fresh water directly into the lines, ensuring the correct dilution rate regardless of flow.

The superior quality chemicals used and supplied by Beer Piper ensure lines are immaculate and allow customers to serve the best pints possible. Another advantage of this is

Beer Piper moved into a new facility last year along with their sister company Chemisphere UK. The extra space has allowed the companies to expand their Research & Development department and invest in new equipment and develop a wider range of products.

Beer Piper are currently working on their next generation machine, the new BP5, which will utilise sister company Chemisphere’s game changing powder-based line cleaning product. The companies are also developing a training academy as their mission to raise the bar in quality standards in the industry gathers pace.

Visit www.beerpiper.co.uk for more information. *up to 10 taps

Vacancies Drop but Wage Bills Climb as Hospitality Tackles Labour Issues Issue 151

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Attracting and keeping staff has also come at a significant cost, with hospitality businesses raising their pay by 12% and 11% for new and existing staff respectively in the last 12 months – just ahead of the rate of inflation.

Sebastien Sepierre, managing director – EMEA, Fourth, said: “While the pressures related to labour shortages might be starting to ease, it is apparent that workforce related challenges are very much continuing to keep operators awake at night. The fact that only a third of business leaders feel confident about recruitment right now, indicates the importance of retaining existing members of staff and keeping them motivated. Technology plays a pivotal supporting role here, helping businesses to forecast demand as accurately as possible, enabling them to optimise their workforce planning so they are best placed to combat the issues present during this challenging period. This, in turn, makes it easier for businesses to hire, onboard, engage and retain team members, helping them to operate as effectively and efficiently as possible.”

The Business Leaders’ Survey from CGA and Fourth flags hospitality’s efforts to improve conditions for their teams. Well over half (57%) of business leaders say cultivating the right working culture has been effective in improving retention, while a high level of communication with staff (41%), a focus on staff wellbeing and mental health (33%) and creating learning and development opportunities (33%) have been impactful. Industry collaboration – including via the Hospitality Rising campaign – has also helped to improve the reputation of pubs, bars and restaurants as places to build a career for younger workers.

Karl Chessell, CGA’s director – hospitality operators and food, EMEA, said: “It is encouraging to see that hospitality’s hard work on recruitment and retention is starting to pay dividends. However, with thousands of jobs still vacant, wages rising sharply and the cost of living crisis hitting consumer spending, there is no room for complacency. Hospitality is one of the UK’s most dynamic industries for job creation and it can kickstart the economic recovery, but first it needs targeted government support on labour shortages and cost challenges.”

The survey shows one in 11 roles (9%) are currently vacant and open for application. It marks a drop of two percentage points since the last survey of leaders in October 2022. The rate of churn – the proportion of staff leaving a business in the last three months – has meanwhile dipped by three percentage points to 16%.

Despite improvements since the turmoil of Brexit and COVID-19, vacancy and churn levels continue to cause concern. Only a third of leaders (33%) say they feel confident about their ability to recruit.

Greene King Licensees Become Multiple Operators

Greene King Pub Partners licensees Iain Warren and Jenny Small have become multiple operators after taking on The Willow Tree in Winchester following a £200,000 investment by pub owner Greene King.

becoming tenants, Iain and Jenny will provide a similar offer at The Willow Tree.

This will include quality, traditional pub food and a large drinks selection featuring cask ales.

The pair also operate The Queen Inn in Winchester, another successful pub business in partnership with Greene King Pub Partners.

Iain Warren and Jenny Small, licensees of The Willow Tree, said: “We’re thrilled to become licensees of The Willow Tree and take the step up to becoming multiple operators.

The Willow Tree has received a major facelift as part of Greene King’s £200,000 investment.

Outside, water from the River Itchen flows either side of the pubs garden making it a popular spot for outdoor eating and drinking. To enhance this, the pub’s garden has an all-new patio and covered pergola, plus updated decking, enabling customers to make the most of the garden all year round and especially in the warmer months.

Inside, the pub has a brand-new back bar and toilets, as well as updated interior and fixtures and fittings to create a welcoming and traditional look and feel.

As part of the investment, the pubs signage, roofing and external decorations have also all been updated.

As experienced operators who ran The Queen Inn in Winchester for over 8 years as managers before

“The support from Greene King Pub Partners – both with The Queen Inn and now with The Willow Tree – has been pivotal in us growing our successful pub business.

“With Greene King’s investment we have been able to create a truly unique outdoor space at The Willow Tree. We cannot wait to welcome people into the pub.”

Wayne Shurvinton, Managing Director, Partnerships & Ventures at Greene King said: “Our £200,000 investment in The Willow Tree has been transformational. I am delighted for Iain and Jenny who with our support have taken the journey from pub managers to multiple operators. I wish them continued success.”

Historic Pub Must be Rebuilt After it Was Illegally Demolished 24

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Issue 151

The planning inspectorate also ordered that full costs incurred by the council must be repaid.

A court has ordered that a Grade II listed pub which was illegally demolished must be rebuilt within a year and five people have been ordered to pay a total of nearly £70,000 foe their part in demolishing the Punch Bowl Inn.

The company which ordered the demolition, Donelan Trading Limited has estimated a cost of £1.5million to rebuild the site to its original specifications.

Ribble Valley Borough Council, which brought the case to court, said the grade II listed pub on Longridge Road, Hurst Green, was bulldozed unlawfully on June 15, 2021.

District Judge Alex Boyd highlighted the importance of to “showing punishment and deterrent” to illegal demolitions.

The company tried to appeal the civil order, but this was rejected meaning that the company must rebuild the pub within 12 months and must ensure the internal and external of the building are in line with the plans attached to the notice.

Judge Boyd said: "This prosecution follows the demolition without authorisation of the Punch Bowl Inn on June 15, 2021.

Titanic Hotel Liverpool has won the Hotel of the Year for the second year in a row at the prestigious Liverpool City Region Tourism Awards. The awards took place on 2nd March at the beautiful surroundings of Liverpool Cathedral, hosted by Olympic athlete and tv presenter, Sam Quek.

INNSiDE by Melia and Pullman Liverpool.

"The purpose of these requirements is to protect the building for current and future generations to enjoy."

Titanic Hotel Awarded ‘Hotel of the Year’ Second Year in a Row at Liverpool Tourism Awards Brian Connor, General Manager of Titanic Hotel Liverpool, comments: “We’re delighted to win this award for the second year in a row. It’s a reflection not only of the unique accommodation and outstanding amenities that we offer guests at Titanic Hotel, but also of our extremely hard-working team who constantly strive to deliver exceptional customer service, and make each guest’s stay a memorable one.

Recognising excellence across the city region’s visitor economy sector, the annual awards, which are delivered by Growth Platform, cover all areas of the sector and give winners the opportunity to go forward to the national Visit England Awards for Excellence.

“It’s wonderful to see how so many businesses in the hospitality industry have bounced back after the past couple of years showing their resilience against unprecedented challenges, and we look forward to another busy year at the hotel with many exciting projects in the pipeline”.

Amongst the 18 categories was Hotel of the Year, of which Titanic Hotel Liverpool was triumphant against four other shortlisted hotels, which included Formby Hall Golf Resort and Spa, Hope Street Hotel,

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Issue 149

Products and Services

Discover the Power of Chefs’ Most Trusted Bouillon

*

Tom said: "Using bouillons in kitchens isn’t about cutting corners. It’s about bringing the best out of the ingredients in a dish, adding an extra dimension to your food and making this food accessible and achievable for chefs of all levels.”

Chef Tom Kerridge has joined forces with Knorr Professional Bouillons to launch a new online training hub for chefs. ‘The Base’ contains exclusive recipes, video tutorials and training tools that will help other professional chefs to improve their skills in the kitchen.

Knorr Professional’s Bouillons are available in Powder, Paste and Jelly formats, offering chefs versatility and flexibility in usage and application, plus consistent depth of flavour every time.

As the new Creative Director for Knorr Professional Bouillons, two Michelinstarred Chef Tom has also developed a range of classic recipes with modern, seasonal twists, each using products from the range in a different way. The dishes showcase the versatility of Knorr Professional Bouillons, from delivering depth of flavour at the base through to a seasoning boost, meat rub or salt replacement.

GET TOM’S RECIPES AT UFS.COM/BITB See the advert on the facing page for details. *Aggregated UK wholesaler value sales 52 w/e 27th January 2023

Exclusive Elegance and Quality by Design bespoke finish for their Fracino espresso machine. Our expertise caters for individuality – whether it be to enhance a theme or interior design, promote a brand or simply to challenge convention.

Benefiting from Fracino's extensive research and development programme, world class engineering skills and state of the art production technology, the new Romano-R is a genuine fusion of style and luxurious quality.

Available in 2 or 3 group versions, it boasts all the power, technical qualities and reliability synonymous with Fracino products, in a stunning design to create the ultimate coffee bar furniture. The Romano elegantly combines classic curves and retro styling with contemporary materials and close attention to detail, ensuring a truly outstanding finish. Featuring latest technology integration, the full width touch pad features ‘digital trace’ icons for the drink selection and a wide range of control features within the programme - including controlled on/off times for maximum energy efficiency, coffee extraction displayed in volume and time for each espresso shot for precise drink quality, multi-lingual display selection and digital programme set-up for easy user adjustment capability.

Our powerful combination of stylish design and creative technology enables discerning clients to choose a

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.

We offer the option to select a bespoke mirror finish in a range of lustrous colours, which draw out the beauty of the highly polished stainless steel, whilst an extensive range of dramatic solid colours – in a satin or matt finish – are available to complement and enhance the interior designer’s creativity and provide the finishing touch befitting the individuality of the exclusive luxury restaurant and coffee bar.

Transforming the purely functional into an enviable work of art; that’s Romano! sales@fracino.com www.fracino.com See the advert on page 13.

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

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

See the advert on page 7.

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

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

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

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

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

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

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.

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 or see the advert on page 5!

DISC O VER THE PO WER OF CHEF S ’ MOS T TR US TED BOUILL ON * Knorr P r o fessional Bouillons ar e built on dec ades o f culinary e xperienc e and w e’ r e pr oud to w ork with the best che in the business.

Ge t e xclusiv e r ecipes, skills tutorials and advic e fr om our che f c ommunit y T he Base, our ne w online tr aining hub

TO G E T TO M’ S R E C I P E S C L I C K H E R E O R V I S I T U FS.CO M/B I T B

*Aggregated UK wholesaler value sales 52 w/e 27th January 2023

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Issue 151

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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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

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

Spirits and Cocktails

Issue 151

CLH Digital

Introducing Bareksten – A Premium Range Of AwardWinning Spirits From The Dark Norwegian Forests

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.

Join the Spirit of Norway

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 Method:

Master of Malt | LWC | Hammonds | Amazon | Enotria | Speciality Drinks

• 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.

Barekstenspirits.com | @barekstenspirits

Sustainable Resources

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

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31

Sustainable Resources

Issue 151

CLH Digital

33

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 150

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 150

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

35

Hospitality Technology

Issue 151

CLH Digital

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Aqilla Helps Independent Hotel Reach a Level of Financial Control to Rival Global Groups When Sage 200 Extra Online was withdrawn, it was the perfect opportunity for Robert McCluskey, Financial Controller at The Spa Hotel in Tunbridge Wells, to implement new accounting software that would offer advanced financial analysis, reduce the time spent on manual tasks, and gain a competitive advantage for this independent hotel. He chose Aqilla’s cloud-based accounting software to help achieve these strategic goals.

Explaining his reasons for choosing Aqilla, Robert said, “Having come from larger hotel groups, I’m used to working with the level of financial analysis you get from bigger applications. QuickBooks was never going to do it, and the bigger packages are out of my range, but Aqilla is in that middle space where you can get lots of functionality from quite a light product and a low cost of ownership.”

THE CHALLENGE The 70-room independent hotel has several revenue streams, including a Spa and Leisure Club, restaurants, conference services and events. Different business applications are in place to support each department; the hotel management system covers bookings and housekeeping, and a spa and leisure club system manages therapy bookings and memberships. There is also a food and beverage till system, which stores information to help manage stock and predict purchasing needs in line with historic trends.

There are around 2,000 metrics that can potentially be harvested and analysed daily for improved financial control. The data from each system is currently imported into Excel. However, it wasn’t possible to upload Excel data into Sage. This meant that the financial analysis could only span the volume of data the accounts team could manually input each day – on average, just 30 lines. Particularly important following the impact on the business caused by the pandemic, improved financial analysis would help the hotel control costs, increase efficiencies and make more accurate predictions.

THE SOLUTION Sage’s limitations meant that Robert could only tap into a small percentage of the total data available to him, limiting his range of performance measures and the quality of the insights from such a small data pool. Aqilla’s Excel Add-In means that Robert can combine 100 per cent of his data in Excel before importing it to Aqilla. He explained, “I was only able to manually input about 30 lines a day. Now I have almost 100 automatically uploaded that I use to check costs and performance.

He continued, “With Aqilla, I push a button, and it takes seconds to populate the data. The sheer volume it can handle is incredible, and it gives me the kind of detailed insights you’d expect from a much larger system. It saves me an insane amount of time — maybe as much as two hours a day — that I can spend improving efficiency.”

Robert also uses Sharperlight, a self-service BI tool integrated with Aqilla that draws information out for reporting purposes. He explained how it saves time trying to find the source of discrepancies, “I’d often get to the end of the month and wonder why my spreadsheet is different to the accounts. Drawing reports from Aqilla via Sharperlight means my reporting is always in sync.”

Quantifying some of the advantages the finance team have experienced since switching to Aqilla, Robert added, “The daily banking process used to take two and a half hours with Sage. With Aqilla, it takes less than an hour. The bank reconciliation process at month end that used to take three or four days now takes me less than half a day.”

Streamlined, accurate accounting and access to cross-company data can help hospitality businesses recover from the challenges of Covid and get through today’s turbulent economic times. Summing up, Robert says, “Our accounting needs are basic; bank rec, general ledger and purchase ledger. Mainly, I want to get large volumes of data in and out of the system, fast. The level of analysis we can get from Aqilla and our ability to combine data from various sources gives us a real advantage. I’ve got big system analytics from a fast and light mid-range system.

It doesn’t matter if it’s 10 or 100 lines, I push a button on the toolbar, and the data is in.”

For further information email or info@aqilla.com visit www.aqilla.com

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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38

CLH Digital

Issue 151

Commercial Kitchen Fit-Out

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.

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

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.

Issue 151

CLH Digital

39

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

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

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 151

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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Outdoor Spaces

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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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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

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Stand out from other venues and be eye catching to passers-by with an injection of colour. Choose bright plants, colourful outdoor furniture and parasols.

2) PLAN YOUR OUTDOOR

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

Are you planning events for the kings coronation?

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

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

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

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

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Issue 151

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

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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

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Issue 151

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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CLH Digital

Issue 151

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 151

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 151

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