CLH Digital - Issue #152

Issue 152

Budget Does Not “Rebalance Catastrophic Impact of Inflation” www.CLHNews.co.uk

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The measures announced in Chancellor Jeremy Hunt’s spring budget yesterday (March 15) has been met with a mixed reaction from hospitality leaders.

lating costs hospitality and on-trade businesses are currently experiencing, particularly soaring energy costs and no mention of business rate reform.

Mr Hunt has announced that the duty of draught beer in UK pubs will be frozen in a move to help the struggling hospitality and on trade sector.

John Webber, Head of Business Rates at Colliers said: “The Government’s lack of comment on Business Rates in its Budget is desperately disappointing- with no reassurance that it has engaged with the industry -despite the fact the new 2023 Revaluation list becomes live in two weeks’ time.”

The new policy has been dubbed the “Brexit Pub Guarantee” and ensures “pubs will always pay less tax on a pint compared to supermarkets” as a Chancellor plans to “increase the generosity of draft relief”.

The Treasury said: “The duty on average strength draught beer sold in pubs across the UK will be frozen. This will help the hospitality sector including pubs and restaurants.”

Colliers has long been campaigning for business rates reform on the grounds that the current system which provides £28 billion (net) for local authority funding is not fit for purpose, overall penalises the retail and hospitality sectors and deters businesses from expanding and investing.

However, there was no mention of any additional support to counter the esca-

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CLH Digital

Issue 152

Editor's Viewpoint

Welcome to the latest issue of CLH Digital There’s no doubt that Chancellor Jeremy Hunt’s cut to draft duty is most welcome.

However, as usual with any budget, “the devil is always in the detail”.

Yes, Chancellor will cut the duty charged on draught pints in pubs across the UK by 11p in August, welcomed as major boost for pubs and draught beer drinkers.

EDITOR

Peter Adams

However, the tax on alcohol will also rise 10.1% in August, and while there will be a separate rule for draft beers in pubs, which will mean the duty on draft pints is 11p lower than in supermarkets, duty will increase on non-draft beers and there will be a 44p increase in the price of a bottle of wine with an ABV of more than 12.5%, according to the Wine & Spirits Trade Association (WSTA), while a bottle of vodka is expected to rise by 76p and port an extra £1.30 a bottle.

Furthermore, spirit duty is to rise in August in line with inflation. This will mean a staggering 75% of the cost of a bottle of scotch will go to the exchequer in tax. I am surprised this great industry has lasted so long. No industry on the entire planet should be taxed as high as that.

All in all I thought it was an appalling budget! It beggars belief that the most blatant issue facing pubs in particular, business rates, was not even mentioned, which I understand is the third highest cost, equating to 3.5% of turnover. According to the British Beer and Pub Association pubs contribute an estimated 0.5% of total rateable turnover but pay 2.5% of all business rates, equating to an overpayment of £570 million a year.

If I am blunt, it is not just the sector which is overtaxed but the country in general. I am a great follower of “Tax Freedom Day”, the day in the year when people actually get to keep the money they earn.

Tax Freedom Day is the theoretical date of the year at which the average earner will have paid all of their taxes, leaving the rest of their earnings available to spend on themselves. In 1913 that fell on January 19 and after just 19 days of the year average workers would get to keep what they earned.

Not so much for us in the 21st-century. Last year Tax Freedom Day was June 7, 2022. So we all worked from January 1 to June 7 - 159 days of the year - solely to pay taxes.

UK Taxpayers forked out over £869.4bn to the Treasury in 2022, 43.29% of net national

income.

I have just checked, but there is no official date yet for 2023. My estimation is it will be nudged forward a few days, probably to June 10.

The irony being what does the Government actually do when they get that money? A whole other story, which would probably get me fired!

Another story which caught my eye was the one where the Scottish parliament was looking to ban advertising of alcohol.

I think UKHospitality Scotland Executive Director Leon Thompson put it succinctly when he said: “It cannot be overstated how wide-ranging and damaging these proposals would be to hospitality businesses, if implemented. It would be a self-inflicted act of harm that would damage our sector for generations.”

I amm sure I would be open to correction, but I understand that the Scottish Parliament’s minimum pricing for alcohol has not achieved anywhere near its desired effect.

The pricing policy has not encouraged problem drinkers to consume less, having an unintended consequence of prompting some problem drinkers to cut back on food or heating in order to afford rising costs, that I understand was according to the first evaluation of its impact on those who drink alcohol at harmful levels.

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An advertising ban is utterly Draconian. Any such measures will have enormous farreaching and harmful consequences to the Scottish economy, including local communities, as well as Scotland’s advertising and creative industries, and to the Scottish media including publishers, broadcasters and cinemas, not to mention the outdoor advertising sector.

EDITOR

I suspect there may be a change of policy now that there is soon to be a new First Minister.

David Bartlett Guy Stephenson

I would remind you once again to consider lobbying your MP. We are not that far away from a general election and they will be desperate to keep their seats and, as I have said in recent weeks, there should be a campaign by everybody involved in the hospitality sector to contact their current MP and all parliamentary candidates and get a definitive answer on what their opinion is on hospitality VAT and whether they would support a cut from the current rate to 12.5% for at least a two-year period. I have written to my current sitting MP and I’m still waiting an answer!

PRODUCTION & DESIGN

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

So please do follow us on Twitter and encourage as many people you know in the trade to subscribe to our digital issue. Further details can be seen at

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

Peter Adams

SALES EXECUTIVES

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PRODUCTION & WEB ADMIN Charlene Fox

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Issue 152

CLH Digital

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Budget Does Not “Rebalance Catastrophic Impact of Inflation” (CONTINUED FROM PAGE FRONT COVER)

future of many of them at risk.”

Although the Chancellor announced that some local authorities would be able to retain their business rates to decide their use and that there would be reliefs in the new Investment zones, Webber brands these measures as irrelevant. “Business rates retentions are often a hospital pass- the local authorities are given more authority to spend funds raised- but the amount of money raised never fills the gap between what is raised and what is needed. Sometimes retention can be a real negative to the local authority with the impact of appeals and the risk of losses.”

THE REDUCTION IN DRAUGHT DUTY IS POSITIVE

Webber also points out that the Chancellor said nothing about freezing the multiplier next year 2024/25. Although the Chancellor is predicting inflation to be 2.9% by the end of the year, business rates rises are decided on CPI levels at the end of September. These are still likely to be around 5%- that means retail and hospitality businesses will most likely be seeing a 5% rise in their rates bills in April 2024.

This year’s list will show a general 7.1% increase in rateable value. And this is just the start. According to the OBR report the Government is forecasting that income from business rates will rise to nearly £36 billion by 2027/28 (from £28.5 billion in 2022/23), which appears contrary to the Conservatives’ manifesto pledge: “To cut the burden of tax on business by reducing business rates.” The Retail and Hospitality Sectors are still in line to make a major contribution to that increase.

And now we have three yearly revaluations, the next list will begin in 2026, which means an AVD (Valuation date) of 1 April 2024. This means businesses, such as in the retail and hospitality sectors, will only have twelve months of respite on the current list, before preparing for bills to start rising again.

CATASTROPHIC IMPACT OF SOARING INFLATION Emma McClarkin Chief Executive of the British Beer and Pub Association said: “This Budget was a make or break moment for pubs and brewers who have been running out of road for too long, and whilst the Chancellor’s efforts to support our pubs and breweries are welcome, we look forward to seeing how the “Brexit Pubs Guarantee” will deliver for our sector.

“The cut to draught duty as part of the alcohol duty reform is positive and we hope that it will result in a boost for our pubs this summer.

“However, the fact is, our industry will be facing an overall tax hike not a reduction come August. Duty on non-draught beer will rise and the measures introduced today won’t rebalance the catastrophic impact soaring inflation and unfair energy contracts are having on both pubs and the breweries that supply them.

“The Chancellor highlighted how our pubs are the most treasured community institution, and we appreciate his efforts to provide some relief, but a lack of immediate support in today’s Budget will still put the

UKHospitality Chief Executive Kate Nicholls said: “With hospitality businesses continuing to struggle with vacancies running at 56% higher than pre-pandemic levels, the measures announced today are significant in incentivising people back into work and hopefully alleviating crippling labour shortages. The wider economic forecasts also give us encouragement that consumer confidence and spending are in for an upturn, albeit over time.

“The significant reforms to childcare and the measures to help the over 50s re-enter the workforce are both areas on which UKHospitality has been calling for action and we’re pleased the Chancellor has recognised the help it can offer tackling the enormous vacancies in hospitality.

“Maintaining current levels of energy support to consumers, freezing fuel duty and inflation reducing will help hard-pressed households and increase disposable income, which will be a huge boost for venues in desperate need of trade.

“This will be particularly needed as the sector is still set to see huge energy price increases when current support ends in April, which unfortunately was not addressed. It remains the case that we need to see urgent action on the market failures identified by Ofgem in its nondomestic review update yesterday. The current timeline of further action by the summer is not good enough.

“The reduction in draught duty is positive and we hope this will incentivise more visits to our pubs, restaurants and hotel bars. Addressing draught duty is a good start and I would urge the Government to consider rolling out this type of tax cut across the wider drinks market.

OUTDATED AND UNFAIR TAX SYSTEM CAMRA Chairman Nik Antona said: “The Chancellor has made a welcome move to increase the draught duty rate discount to 11p, which will help pubs compete with the likes of supermarket alcohol. However, the lower tax rate is not coming until August, and we must hope that as many pubs as possible will be able to keep their doors open until then.

“With many parts of the licensed trade struggling to make ends meet, and consumers tightening their belts, hikes in general duty rates are the last thing breweries need, so it’s right that general duty rates have been frozen until the new system is introduced.

“With support for energy bills being extended for households, licensees will be devastated to hear that help for them will end on 1 April. This was a make-or-break Budget for pubs and social clubs, and the future of many businesses is now at risk, with an imminent cliff edge in support and rocketing energy costs on top of the other pressures facing the licensed trade. Communities will lose their local pubs because energy support is ending.”

“Outside of the immediate issues our members are facing, we will continue to make the case for a full overhaul of the outdated and unfair tax system that affects our pubs, specifically VAT and longer term Business Rate reform.”

“LITTLE COMFORT” Steve Alton, BII CEO commented: “Today’s Spring Budget Statement offers little comfort for BII members, running pubs at the heart of every community across the UK. The Chancellor’s specific reference to the great British pub as one of our most treasured community institutions, was not matched with the vital ongoing support needed for pubs paying excessive energy charges, leaving many facing imminent business failure as meaningful Government support falls away at the end of the month.”

“Many of our members had no choice but to take unfair and untenable energy contracts, when prices were at their highest from last summer, and the impact of this combined with wider inflation and wary consumers with less disposable income, has left their businesses fragile and facing an uncertain future.

“Without further support from Government, Ofgem must now step in urgently to tackle the energy suppliers holding our sector hostage with sky high standing charges and energy prices that will in many cases be 3 to 4 times that of 2021 rates. Forcing suppliers to allow businesses to recontract at the much lower rates now being seen in the market needs to be prioritised, as without it, many otherwise viable pubs will be forced to close.

“The freeze on duty rates in the short term, and the increase on Draught Relief from 5% to 9.2% in the summer will be welcome, if felt directly by pubs. In addition however, the actual impact will depend heavily on the RPI rise that will be applied alongside this relief from 1st August 2023.” growth.”

CHANCELLOR HAS LISTENED Nick Mackenzie, CEO of Greene King, said: “We are pleased to see that the Chancellor has listened to the pub industry and increased the relief on draught beer, an important step to support the Great British Pub. However, the devil is in the detail, and we are concerned that the extended draught relief will still not mitigate the challenging headwinds UK pubs face.

“Pubs are in desperate need of the Chancellor’s ‘Brexit Pubs Guarantee’ as they are still being hit with higher costs on everything from energy to food. We look forward to seeing more detail on how the Chancellor’s announcements today will unlock barriers to work and investment which can help the pubs and brewing sector tackle our current challenges and be able to contribute to the country’s economic

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Issue 152

The New Holiday Model: Nostalgia Travel Nostalgia travel is a blossoming new segment within the hospitality industry, harking back to the ‘Golden Age’ of travel before package holidays and commodity tourism became the norm. With an abundance of hotels across the globe keeping competition hot, more hoteliers are finding unique ways to attract guests through this model.

ADAPT TO A NEW WAY OF TRAVEL A large part of the allure of nostalgia travel is the immersion in a different time period. Indeed, a recent Booking.com survey found that over 55% of tourists are looking to escape reality.

This immersion can be constructed in a number of different ways – from location and design to the experiences on offer.

For example, the Burgh Island Hotel prides itself on its Art Deco, 1930s heritage, as well as its history as a smugglars’ paradise, nodded to by the nearly 700-year-old onsite pub, the Pilchard Inn. To ensure guests are adequately transported back in time, Burgh employed renowned world Art Deco specialist, Simon Kirby, to ensure architectural plans reflected the era.

TRUE ESCAPISM While the core foundation of all holidays is to leave the everyday behind, there is no better way to escape

By, Giles Fuchs, Owner of Burgh Island Hotel. than by slipping into the past. Non-traditional hotels that capture a sense of history, uniqueness, and ambiance are highly sought after by guests seeking true escapism.

However, even for hotels that do not have inherent historical significance, there is still an opportunity to capitalise on this trend with themed events. They can serve to attract guests looking for a nostalgic break and capture additional revenue.

Burgh Island utilises events such a these, holding its annual Tom Crocker Day Festival to celebrate the life and death of the locally renowned pirate, and hosting regular murder mystery nights to pay homage to Agatha Christie who drew inspiration from Burgh for And Then There Were None and Evil Under the Sun.

Keep it private For a rapidly growing demographic of travellers, complete isolation away from other tourists is a must. This has seeded an increase in demand for exclusive hires of hotels. This ultimate luxury allows for the party of guests to enjoy a hotel’s amenities and restaurants in a unique and private manner, doing away with the distraction of other holidaymakers.

The size of this market may not be a small as previously thought. In fact, a recent survey conducted by Leger found that 40% of consumers are willing to spend more on their holiday than in previous years. This is known as “revenge travel”, a term coined to describe how people feel after being unable to travel for so long throughout the COVID-19 pandemic.

It is clear that many people are seeking a re-imagining of what their travel plans might look like. Gone are the days of overflooded resorts with a lack of character or appeal. The art of the experience is here to stay.

Nostalgia travel facilitates the implementation of this concept, helping to bring it to life. This travel model offers holidaymakers the opportunity to not only escape physically but also mentally, transporting them to a different place and time. For hoteliers, capitalising on this growing demand will boost revenues at a time when the hospitality industry is recovering from the pressures of recent years.

Unilever Food Solutions Identifies the Top Future Menu Trends New Future Menus Trend Report 2023 report draws on insights from more than 1,600 global chefs

lytics and the expertise of hundreds of chefs who offer practical, real-world applications.

Unilever Food Solutions, the global leader in professional food service, released its first Future Menu Trends report 2023 today, developed in collaboration with more than 1,600 chefs in over 21 countries. The report was launched at an event for leading chefs and food industry experts at Hive, Unilever’s Foods Innovation Centre in Wageningen the Netherlands, as well as via a livestream.

Alex Hall, Executive Chef at Unilever Food Solutions UKI, said: “The Future Menu Trends Report 2023 offers chefs a fantastic insight into what’s going on within the hospitality industry, not just in the UK but right across the globe. The eight trends outlined in the report reflect so much of what we’re seeing hospitality innovators already doing, for example with The New Sharing trend being reflected in the rise of modern tapas, or Low-Waste Menus being pioneered by the likes of Fallow and Silo.”

The top eight trends identified in the Future Menu Trends report 2023 are Irresistible Vegetables, Modernised Comfort Food, Low-Waste Menus, Wild & Pure, Flavour Contrasts, Feel-Good Food, The New Sharing and Mindful Proteins.

“Identifying the hottest global trends is critical in our quest to provide solutions for chefs, who are contending with challenges ranging from labour shortages to tackling sustainability issues like food waste,” said Hanneke Faber, President of Nutrition Unilever. “With the release of the Future Menus Trend report, Unilever Food Solutions is not just sharing future trends, but also offering solutions-based insights and adaptable recipes to inspire chefs and help them feel prepared for the future.”

Unilever Food Solutions anchored the Future Menu Trends Report 2023 around eight core themes based on global data, extensive inputs from more than 1,600 chefs, global social media ana-

Alex continues: “Tom Kerridge is a great example of Modernised Comfort Food playing out in the UK market too – and we’re delighted that he’s recently joined our Knorr Professional brand as Creative Director. With Tom’s support, we’re already helping chefs right across the UK to feel inspired to put these trends into practice on their menus, to ensure they are delivering what the future consumer wants. The Future Menu Trends Report 2023 really serves to highlight what we as chefs need to do in order to inspire our guests for years to come.”

All eight trends include suggested recipes, ingredients and techniques to provide tangible solutions for chefs and food operators.

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

Issue 152

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Budget Does Not “Rebalance Catastrophic Impact of Inflation” (CONTINUED FROM PAGE 3)

due to change from 1 August – when today’s change will also kick in. For alcohol content (ABV) under 8.5% duty will be reduced but for wine and whisky it will increase substantially.”

REDUCE VAT Scottish Licensed Trade Association (SLTA) managing director Colin Wilkinson said: “I think the reaction of the licensed trade in Scotland is one of disappointment at what wasn’t mentioned in today’s Budget.”

He added: “It’s a relief, too, that the Energy Price Guarantee will remain at £2,500 for the typical household for the next three months – but what about businesses? The Chancellor didn’t make any mention of support for struggling businesses.

Endorsing the tax relief of up to 11p for draught beer and cider, Mr Wilkinson said: “This is good news and a good start to helping the struggling hospitality sector get back on its feet.

“Ongoing support for non-domestic energy customers is absolutely vital as is an investigation by Ofgem to thoroughly look into the actions of suppliers who have locked businesses into deals that they can’t get out of.

“Our pubs and bars have suffered enough since the onset of the Covid pandemic so this new policy from the UK Government – the ‘Brexit Pub Guarantee’ – certainly gives many businesses some hope for their future.

“Action must be taken to force energy suppliers to renegotiate these inflated contracts that are crippling many hospitality businesses.”

“The UK Government should now go further and consider further duty differentials on other alcohol products sold in our pubs and bars if it really wants to save our industry – something we have been advocating for at least the last two years.

“However, we are concerned about the impending change to the system for duty rates for alcohol which is

Alluding to previous calls for a reduction in the rate of VAT to help hospitality businesses remain competitive, he said: “The Chancellor, if he were to reduce VAT for hospitality, would be sending out a clear and unequivocal message that he recognises the importance of the sector to the economy.

“We need to see a host of urgent measures to help businesses, including a reduction in the rate of VAT and lower business rates.”

Childcare Support Could Boost Female Hospitality Workers Salaries The childcare plan announced in the latest budget may help to address a current imbalance in the hospitality industry, according to analysis from shift work platform, Deputy.

Female workers in the hospitality industry have been working an average of 19 hours a month fewer than their male counterparts, resulting in a difference in annual earnings of £2,166 for those on the minimum wage.

According to the Deputy data, if women in hospitality were to work the same hours as men across a 12-month period from April, they would earn: • £3,501 more for those who work in hotels and accommodation • £3,251 more in pubs and bars • £1,500 more in cafes and coffee shops • £2,751 more in fast food and take-aways

• £2,376 more in restaurants David Kelly, General Manager for EMEA at Deputy said: “Our snapshot of UK Hospitality looks at current shift-equity trends across the industry, where men still continue to see a greater share in shifts and hours in comparison to women across the majority of hospitality subsectors.

“The latest childcare support that has been announced this week is designed to support all working parents, but we know from various studies that it is often still working mothers who shoulder the majority of childcare responsibilities. We hope that these changes will be another small step towards fairness and equity for workers.”

The data was analysed by independent labour economist Shashi Karunanethy PhD, who examined more than 2.3 million shifts and 17.3 million hours worked by 41,884 British hospitality workers.

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Issue 152

Hospitality Needs to Inspire the Next Generation to Survive and Thrive

By Simon King, Founder of Igniting Hospitality The last few years have certainly been challenging for the Hospitality sector and with rising utility bills, a cost-of-living crisis, supply chain issues and staff shortages, it doesn’t appear as though the next 12 months will prove to be that much easier.

However, with a challenge comes opportunity, and for hospitality leaders with a glass-half full approach there is certainly much to gain during 2023 – particularly when it comes to inspiring the next generation of talent.

THE BREXIT EFFECT Prior to Brexit, the UK benefitted from a talented, international workforce who flocked to British shores for want of competitive wages and a taste of British life.

However, the fallout of Brexit combined with the outbreak of COVID-19 resulted in a mass decrease in EU workers, with the hospitality industry losing a whopping 200,000 international employees between late 2019 to mid 2022.

Industry reports have since revealed that there were 172,000 EU citizens working in the hospitality sector as of autumn 2022, which is a drop of 41% compared to pre-pandemic levels.

haps don’t realise their importance – particularly if they aren’t treated as though they truly matter.

It could be argued, therefore, that even though Brexit and COVID-19 have certainly created a staffing and resource challenge, both historical events have also created an opportunity. An opportunity for the sector to re-set, to re-inspire and to bring about positive change.

THE FUTURE OF HOSPITALITY Ultimately, the future of hospitality is reliant on the next generation of talent and so it is imperative that we as an industry alter how we attract and inspire young people to join our businesses and motivate them to drive them forwards.

Gone are – and should be - the days of friction between the Kitchen and Front of House staff, or heightened tensions caused by a simple mistake that can easily be rectified and learnt from.

Hospitality should now be a place for industry leaders to engage employees in the importance of customer experience, quality standards and community engagement, where entry roles in pubs, bars and restaurants should be perceived as an opportunity to grow and thrive – both in personal and professional development.

Key to this is positive business culture, which, in hospitality, is more important now than ever before, as the industry competes with sectors able to offer remote working, Christmas shutdowns and shorter working weeks.

ACCESSIBLE TALENT POOL

Furthermore, as the average age of restaurant, bar and/or operations managers has decreased in recent years - with those now accepting positions of responsibility much younger than ever before - it is vital that venue owners, business leaders or those with greater experience take on guidance and mentoring roles. As such, the youthful managers of today should be carefully navigated through current difficulties and challenges, while ensuring they can carve a successful future that even inspires others to follow in their wake.

Interestingly, while there has been a mass exodus of international workers from the hospitality sector, there is a growing pool of unemployed 16 – 24-year-olds on British soil – many of whom could thrive in hospitality, given the opportunity, inspiration, and necessary guidance.

They say if you love what you, you don’t work a day in your life – it’s time we installed this passion into others, showed them the vibrancy, buzz and enjoyment that comes with hospitality and help people consider it as a viable, enjoyable, and fulfilling career path.

One of the main issues, however, is that unlike in locations such as France and Italy where Front of House and Waiting roles are perceived as prestigious career paths, working in hospitality within the UK is synonymous with pot washing, glass collection and unsociable hours which certainly doesn’t inspire many.

In doing this, and in attracting the bright stars of the future, not only will the industry be able to overcome short-term difficulties but will also be able to drive growth today, tomorrow, and beyond.

Reviewing these figures, it’s certainly no surprise that the UK hospitality sector is struggling to source staff with many establishments now having to alter opening hours and reduce their trade and income as a result.

As such, the industry is rife with part-timers, who never perceive their role as something long-term and per-

Hospitality starts and ends with people, and it’s our job as business and industry leaders to make them feel valued, to install passion and to inspire positive change.

Proper Pubs Installs 80 Defibrillators Across its Estate with Lifesaving Results with events ranging from raffle nights to sponsored head shaving.

Proper Pubs has successfully installed 80 defibrillators across its estate with the help of its locals, already resulting in three life-changing results.

The defibrillators are positioned outside the pubs for medical emergencies, which the public can access, and are designed to provide emergency support for individual communities.

Mark Brooke, Director – Proper Pubs, commented: “We have always been champions of the community pub. As the cost of living continues to rise, it has been recognised that pubs aren’t just somewhere for people to go for a drink, they are also vital lifelines for the community, bringing people together to support each other. It’s great to see this being recognised through the fundraising, and even better to be able to provide defibrillators to communities up and down the country.

Proper Pubs, the community wet-led division of Admiral Taverns, has more than 165 community pubs across England, Scotland, and Wales. The defibrillators are a medical device which sends an electric pulse or shock to the heart to restore a normal heartbeat when an individual is in cardiac arrest.

“I am so thankful to our amazing operators and their communities who have all come together to create this success – this is the pinnacle of effective fundraising initiatives, demonstrating our commitment to community focus.”

Each pub was challenged to raise £1,500 within its community to fund the defibrillator. Operators were incredibly creative in their initiatives,

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/

Wine Drinkers Facing a Super Stealth Tax When Alcohol Duty Goes up in August Issue 152

Wine drinkers face rocketing prices if the Chancellor goes ahead with a double pronged tax hike, likely to be announced at the Spring Budget.

When the Government’s new alcohol duty regime comes into force on August 1st 2023 – which will broadly tax alcohol according to strength – some 90% of all still wine is set to see at least a 9% duty rise.

However, if the Chancellor, Jeremy Hunt, announces that the freeze to alcohol duty will also end on August 1 and chooses to increase duty by inflation – for example 10% RPI* – wine drinkers will face a tax hike at least double that size.

A 20% tax rise will mean that duty on a bottle of still wine will go up by a staggering 44p. For fortified wines the duty rises will be even greater with port set to rise by £1.29 a bottle.

Wine drinkers are facing the biggest single increase in almost 50 years.

Ironically this will stoke the inflation that the Prime Minister has insisted his government must seek to control.

These crippling inflationary tax hikes will not help cash-strapped consumers, who are already struggling with a cost of living crisis.

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Wine businesses have repeatedly raised their concerns with the Treasury that the new tax rates unfairly target wine drinkers and will make the UK market a less attractive place to sell wine.

And it’s not just limited to wine, because spirits – already the highest taxed alcoholic drink – also received a 10% increase adding a further 75p to a bottle of vodka.

History has shown that freezing duty does not have a negative impact on Treasury revenues.

Miles Beale, Chief Executive of the Wine and Spirit Trade Association said: “The UK’s 33 million wine drinkers are blissfully unaware that the price of wine is set to rocket this summer. If the Chancellor goes ahead with a twopronged attack on wine drinkers by adding an inflationary duty increase on top of the stealth tax already applied when the Government’s new alcohol duty regime kicks in this summer, duty alone will add 44p to a bottle of still wine.

If alcohol duty rates went up by RPI, this will be a crippling blow to the UK alcohol industry and consumers who will have to pay the price for tax rises during a cost-of-living crisis.”

Husband and Wife Duo Celebrate 40 Years at Local Community Pub

Community pub company, Admiral Taverns, is celebrating local licensee duo, David and Kath Ell, at The Nags Head in Winslow, Buckinghamshire who have been at the helm of the local pub for 40 years. The Nags Head is owned by Admiral Taverns, who have 1,600 community wet-led pubs across the UK. David and Kath took over the pub in 1983 and with the help of their children, Jason and Katie, they have successfully cemented it at the heart of the community, becoming the social hub of Winslow. This month, David and Kath were visited by Admiral Taverns’ Business Development Manager, Paul Barnfather, receiving a certificate of achievement to recognise the outstanding service to the pub, as well as flowers and champagne.

The pair have a wealth of knowledge and experience, having worked in the industry their whole lives. The traditional community pub offers three regular ales, Sharp’s Doom Bar, Tetley Bitter and Timothy Taylor Landlord, as well as lagers including Madri and Pravha. The pub is also popular with sports fans, hosting three televisions with everything from football to rugby to cricket.

Kath Ell, licensee at the Nags Head, commented: “I can’t believe it’s already been 40 years – this pub means everything to us and I’m so grateful to all our customers for their loyalty and continuous support over the years.

We’ve had such an amazing journey watching both our children grow up at the pub and I look forward to seeing what is to come. I would also like to thank my fantastic team who I’ve worked with over the years, as none of this would be possible without them.”

The team have dedicated much of their time at The Nags Head to supporting their community through an annual schedule of events, from live music, to weekly darts and pool teams, as well as the popular annual Clay Pigeon Shooting for Macmillan Cancer Support.

Paul Barnfather, Business Development Manager at Admiral Taverns, commented: “A huge congratulations to David, Kath and the team at The Nags Head – what a brilliant achievement. They have truly created a special pub that sits at the heart of the community and is very popular with the local residents. I wish the team every success for the future.”

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How Restaurants Can Fight Inflation and Boost Customer Loyalty CLH Digital

Issue 152

By Zhong Xu, CEO and Co-Founder, Deliverect (www.deliverect.com) “Today, inflation is a reality that the restaurant and hospitality sector has no choice but to contend with as prices continue to surge in the UK. There’s no doubt the rising cost of food is proving an additional challenge for heavily stretched restaurateurs: while they need to emphasize efficiency measures such as reducing more food waste and tighter menu management, they also need to stay creative to ensure customers have the best possible experience.

Consequently, it can be challenging for restaurants to encourage customers to continue visiting their establishments given increasing hesitancy for additional expenditures such as dining out or ordering food online. Now more than ever, building and retaining customer loyalty is critical to thrive and grow - here’s how to do so whilst keeping an eye on costs.

CUSTOMER EXPERIENCE IS KING A recent survey found that 40% people in the UK get up to three food deliveries a week today despite the recent rise in inflation. While people are getting more takeaways and deliveries, they are also being more selective. A whopping 68% of people said quality ingredients are more important now than before the rise of inflation. What’s more, convenience is a major deciding factor for consumers selecting a restaurant for takeaway and delivery. 69% claim how close a restaurant is and how fast their food can get to them is now more important than ever.

This means a focus on offering high-quality, value-driven experiences can be a valuable way of differentiating restaurants from the competition. This can include sourcing ingredients locally or from artisanal producers, offering unique menu items that can't be found elsewhere, or providing excellent customer service. By offering experiences that stand out from the competition, restaurants can keep customers coming back for their own brand of “special sauce”, building a loyal customer base in the process.

In addition to offering promotions and high-quality experiences, restaurants can also encourage customers by investing in their online presence. This includes having a professional-looking website, an active social media presence, and positive online reviews. With more and more people turning to the internet to find information about local businesses, a strong online presence can be a powerful tool for attracting new customers and driving repeat business.

IMPROVE YOUR TECH OFFERING

According to the same research, more than a third of customers didn’t order from a restaurant again after they had a bad delivery experience. To boot, 19% of those same people told their friends or family not to buy from the restaurant either. Avoiding these experiences and customer attrition as a result requires streamlining restaurant operations to ensure orders are fed smoothly from online platforms such as Deliveroo and Just Eat straight into the kitchen, and then back out again.

One way that UK restaurants in the UK can do so is by using a cloud-based platform that integrates with their point-of-sale (POS) system and popular delivery platforms. With this type of technological integration, restaurants can manage their online ordering, delivery, and takeout operations from one central location, saving time and reducing errors.

One valuable tactic to boost customer retention lies in regular, real-time menu updates. This helps to endear restaurants to customers by allowing them to make informed decisions about what to order online and avoids disappointment if an item becomes unavailable due to supply issues or rising costs. Syncing menus on apps and websites using menu optimisation makes it easier to make changes. Some food delivery management platforms also offer the ability to temporarily limit the availability of certain items, which helps manage customer expectations if the item they want is not currently available.

FLEXIBILITY AND SPECIAL OFFERS Another way to encourage customer loyalty is to offer flexible ordering and payment options. With the rise of food delivery services, many customers now expect to be able to order and pay for their meals online or through an app. Since the pandemic, many restaurants have also branched out into owning their own delivery channels which helps them to own more of their customer experience, which can help differentiate their offerings versus the competition. Ultimately, offering purchases through multiple channels can help restaurants diversify their revenue streams to drive new sales, whilst customers will appreciate the optionality and convenience.

Promotions and discounts are also a time-honored way of driving customer traffic too. This can include things like loyalty programs, where customers earn rewards for their repeat business, or limited-time offers on popular menu items. These promotions can be especially effective when paired with targeted marketing efforts, such as email campaigns or social media ads, to reach specific customer segments.

There are many ways that restaurants can encourage customers in the current inflationary period in the UK. By offering promotions and discounts, providing high-quality, value-driven experiences, offering flexible ordering and payment options, investing in their online presence, and building a sense of community, restaurants can attract and retain customers even in times of economic uncertainty. By using a cloud-based platform to streamline their online ordering and delivery operations, restaurants can also save time and reduce errors, helping them to better serve their customers and grow their business.”

BII Licensee of the Year 2023 Quarter Finalists Announced!

The British Institute of Innkeeping (BII) has announced their Quarter Finalists for this year’s Licensee of the Year Award (LOYA).

Sponsored by Sky, the Licensee of the Year Award is widely regarded as the most rigorous and hard-fought award for individual licensee operators in the UK. Since the launch in January this year, those working in the licensed trade were encouraged to enter to showcase their businesses, sharing how they have continued to diversify and develop their businesses to become more sustainable and thrive.

Selected from the field of over 300 entrants, the 57 Licensee of the Year Quarter-Finalists have reached this far in the awards on the basis of their applications, coupled with social media and web assessments carried out by the BII team.

The next step involves HGEM, partners of the BII Licensee of the Year Award, sending out mystery diners and drinkers to each of the Quarter-Finalists.

Steve Alton, BII CEO commented: “Our Licensee of the Year Award is the most prestigious & hardfought award, showing the excellence in our sector. We are delighted to have had so many nominations again this year, despite the challenges that our sector has faced over the last few years.

“We are proud that these awards offer a value-added experience to all those involved with business insight and the chance to evaluate their businesses at every stage, from mystery diner visits and feedback, right through to our final judging day at Sky HQ. “The best of luck to everyone involved this year and I look forward to meeting our finalists in June for their final judging day.”

All six finalists will be presented with a trophy at the BII Summer Event on 20th June, where the winner of Licensee of the Year 2023 will ultimately be crowned.

The 2023 Licensee of the Year Quarter-Finalists are as follows: Lisa & Dave Cowell – Baggot Arms – WS15 3DB Josh & Tobi Hardisty – Black Horse Hotel – BD23 5AT Kevin Doyle – Blue Bell Inn – TS21 1EZ

Nichola & Gary Thomas – Chetwynd Arms – WS15 1BQ Sarah & Simon Colquhoun – Gaggle of Geese – DT2 7BS Craig Macleod – Innes Bar – IV1 1NR Clare Marsh – Old Bush – DY3 4NR Samantha & Mark Robinson – Queens Head – LA23 1PW Jason Delaney – Ten Tun Tap House – GU34 1HZ Sarah South – The Admiral Benbow – PE24 5BQ Tommy Fox – The Barrelman – DD1 2AJ Heather & Caroline Porter-Brandwood – The Bellflower – PR3 0JA Tracy Hook – The Bishop Blaize – DL10 4QL Emma Shepherd – The Blue Ball Inn – S35 0PD Sue Hillyard – The Chequers Inn – LE10 2DN Brian Priest – The Chequers Inn – LE17 6BL Emma Clarke – The Chesterfield Arms – S41 8DT Mark Annear – The Cott Inn – TQ9 6HE Jonathan Wainwright – The Cradock Arms – LE2 3TT David Haggerty – The Cresswell Arms – NE64 6DR Hannah & Elzan Seraj – The Cross Keys – MK15 0AA Katie Noellyn – The Fairy Falls Hotel – LL27 0JH Chris Moore – The Flying Dutchman – NR33 8QS

Natasha Hartfield – The Flying Horse – TN27 8QD Lisa Moran – The Frigate – MA45 6FW Nick Hunter – The Happy Cheese – SO40 7AR Kevin Bath – The Hinds Head – PR7 5HL Nia Roberts – The Horseshoe Inn – SY22 6PU Dawn Anchor – The King Charles – SO23 7NU Adam Bolton – The Laird & Dog Inn – EH18 1NA Julia Cooper – The Last Post, Remembrance Bar & Museum – TS17 7DR Lisa Leyland – The Millhouse – WA2 0LZ Claire Wakefield – The Old Bell – RG9 2BG Alan Edge & Andy Pye – The Old Cherry Tree – NN4 7AT Stephanie Carr – The Old Ham Tree – BA14 6PY Michelle Gilmour – The Old Windmill – CV1 3BA Mariya Ivanova – The Oyster Shed – EC4R 3AB Lee & Keris De Villiers – The Pig & Whistle – SW18 5LD Austyn Greenfield – The Railway – BH23 1PS Merran Lawrence – The Railway – BS49 4AJ Angus McKean & Claire Morgan – The Red Lion – SW13 9RU Steward Odd – The Ring O’Bells – BS40 6JE Luca Delnevo – The Rising Sun – NW7 4EY Louise McPhee – The Royal Oak – CA4 8BP Dorothy Aldred – The Royal Oak – SK17 9QL Matthew Crowther – The Royal Pug – CV32 4NX Ashley & Samantha Windle – The Royal Wootton Bassett – SN4 7HT Rebecca McClelland – The Saddle Inn – CH1 2DD Kate Hayden – The Snow Goose – GU14 9DX Nicole & Nick Holt – The Stag Inn – TN34 3BJ Rob Madigan – The Star Coffee & Ale House – PO33 2HT William Sheldon – The Tiger Inn – TN25 6BA Ollie Coulombeau – The Turks Head – TW1 1LF Jamie Whittle – The Unicorn – M26 3QQ Ellie Pitt – The William IV – TR1 3DJ Gez Chetal – Thomas Paine Hotel – IP24 1AA Joe Buckley – Tollemache Arms – NN6 9NU

Report Shows Positive Effect of Independent Breweries Felt by Communities Across the UK Issue 152

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Eight out of ten people in the UK believe that a well-run independent brewery has a positive effect on its local community, according to a new report published today.

2. Cask beer is a fresh, hand-crafted product, sold in reusable containers, often in local communities. SIBA members appear to be leading cask beer recovery.

The SIBA Craft Beer Report 2023 – which features new brewery survey data, industry analysis and commentary, as well specially commissioned consumer research via YouGov – shows more people than ever are discovering their local brewery bar or taproom, or buying direct from the source via a webshop.

3. A growing number of consumers believe that genuine craft beer should be produced by an independent brewery. Only 3% believe it can be made by a global brewer.

4. Nine out of 10 SIBA members would recommend SIBA membership to a friend, which presents SIBA with a huge opportunity given we still represent less than half of all registered independent brewers.

This community spirit is a sentiment shared by brewers themselves, with a whopping 98% of SIBA brewers saying they consider their local community to be important to them.

The SIBA Craft Beer Report also highlights some of the challenges the industry is facing, providing a postCovid health check for a struggling on-trade, with beer sales via pubs yet to recover to previous levels.

“Beer sales are still well short of pre-pandemic levels, thanks to the stuttering recovery of the Nation’s pubs and the pressures on people’s spending from the cost of living crisis,” Andy added.

“Small independent breweries lead the way in innovation – producing the UK’s most flavoursome, interesting and high quality beers – yet we only account for 6% of the UK beer market, which is still dominated by globally-owned, main stream brands.

It’s vital that small independent breweries are able to deliver the beers the research clearly shows are indemand, whether that’s via their own taprooms and shops or via the vital pub trade.” Andy Slee, SIBA Chief Executive.

The SIBA Craft Beer Report 2023 has been officially launched today at BeerX UK in Liverpool, the UK’s biggest beer and brewing trade event. The report is published by the Society of Independent Brewers (SIBA), the UK’s leading trade association for independent craft breweries, representing over 700 brewing businesses.

SIBA Craft Beer Report 2023 summary

5 CAUSES FOR OPTIMISM 1. A sale direct to consumers, whether by pub, bar, website or taproom, is the most profitable route for most brewers. These sales seem to be growing fastest with over a quarter of all output now sold through these channels.

1. SIBA member breweries saw average production recover further in 2022, after the devastating impact of the pandemic in 2020, but it still remains -11% below 2019 levels.

2. Brewers were only able to increase their prices by 2%, which represents a real term fall in prices in an environment of double digit inflation.

3. There has been a significant fall in the overall number of consumers ever drinking beer, especially among women, and more than a fifth of consumers say they no longer drink any alcohol.

4. Pub visits fell sharply with more than a fifth of all consumers not visiting a pub in the last 12 months.

This means broadening routes to market is essential for brewery survival.

5. The craft beer sector is still failing to make in-roads on the issue of inclusion and diversity, with a continued and very significant overrepresentation of white males in the workforce.

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The report shows pub visits fell sharply in the last 12 months, with 20% of the population not visiting a pub at all – traditionally a critical outlet for local beers and independent breweries. Access to pubs is also a challenge for small brewers, with Global companies continuing to control the Nation’s beer taps;

5 CAUSES FOR CONCERN

DISHWASHERS • GLASSWASHERS • REFRIGERATION

“Our members sales footprint has transformed over recent years as brewers look to meet the growing local demand for quality independent craft beer. Over a quarter of independent brewer sales are now direct to consumers, with over 40% now running their own bar or taproom as well as seeing an increased trend in online sales.” Andy Slee, SIBA Chief Executive.

5. Independent brewers are local heroes. Eight out of 10 consumers say a well-run independent brewery has a positive effect on its local community, and 98% of SIBA brewers consider their local community to be important to them. Two-thirds of SIBA brewers are planning to grow this year.

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

Alcohol Promotion Proposals an ‘Act of Harm’ Issue 152

In its response to the ‘Restricting alcohol advertising and promotion’ consultation, UKHospitality Scotland has outlined the harm the proposals would have on hospitality businesses, consumer choice and Scotland’s position as a world-leading tourist destination.

IT SAID THE PROPOSALS, IF IMPLEMENTED, WOULD: • Dramatically increase costs for businesses and significantly impact trading, risking business failure and job losses.

• Lead to less choice for consumers, as a result of smaller, up and coming brands being unable to promote themselves and expand. This would also hit low- and no-alcohol drinks brands, which are becoming increasingly popular.

• Damage the tourist experience, where restrictions on promoting whisky would diminish hospitality experiences for visitors.

• Leave huge financial gaps for major and community sporting and music events, as a result of the impact on event sponsorship.

UKHospitality Scotland Executive Director Leon Thompson said: “It cannot be overstated how wide-ranging and damaging these proposals would be to hospitality businesses, if implemented. It would be a self-inflicted

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act of harm that would damage our sector for generations.

“The Scottish Government needs to recognise that our businesses already work to some of the toughest licensing laws anywhere and take their responsibilities incredibly seriously. Marketing and promotion is already, rightly, heavily regulated but these proposals have ignored this and, as a consequence, risk serious harm to one of Scotland’s most successful sectors.

“Almost no one benefits from this. Businesses, consumers and the Scottish economy will suffer as a result. There is also no evidence that these restrictions will achieve the Scottish Government’s public health objectives.

“Hospitality has time and again proven that it can deliver many times over for the economy; creating growth, jobs and prosperity for communities.

These proposals, alongside the planned introduction of the Deposit Return Scheme, will drown businesses in red tape and cost, eliminating our ability to drive growth in the economy.

“The business community is in lockstep on this and I would urge the Government to heed the advice of UKHospitality Scotland, and others, and not go ahead with these damaging restrictions.”

The Old Mill in Salisbury Reopens After £300,000 Refurbishment The Old Mill in Salisbury has reopened following a £300,000 refurbishment by pub owner Greene King Pub Partners.

The pub, operated by growing multiple operators Steve and Maria Harris – alongside daughter-in-law Nathalie Harris – is known for its magnificent views overlooking the River Naddar towards Salisbury Cathedral.

Inside, the pub has been tastefully renovated, in keeping with the traditional features of the building, including wooden panelling and distressed radiators.

As part of the refurbishment, the bar, toilets and restaurant areas of the pub have all been significantly upgraded. The pub’s 11 en-suite hotel rooms have all been revamped and upgraded too, ready to welcome guests.

Outside, all the signage for the pub has been upgraded and the roofing and external decorations have also been refreshed.

The Old Mill is Steve, Maria and Nathalie’s second pub with Greene King Pub Partners.

They opened their first pub, The Stag at Lyndhurst, which is also operated through Greene King Pub Partners, back in 2021. With Greene King Pub Partners’ support, training and guidance, they grew the pub business, getting shortlisted for an award at the Great British Pub Awards along the way.

Steve, Maria and Nathalie Harris, licensees of The Old Mill, said: “We’re thrilled with the refurbishment of The Old Mill, which maximises the guest accommodation and trading space of the pub whilst maintaining the incredible features of the building.

“We’re extremely grateful for Greene King’s investment and support, which has been instrumental in helping us grow our pub business.

“We look forward to continuing to evolve The Old Mill alongside our growing pub business.”

Wayne Shurvinton, Managing Director, Partnerships & Ventures at Greene King, said: “Our £300,000 investment in the Old Mill will maintain the pub as a favourite spot for people to visit in Salisbury for years to come. It is a real pleasure to see Steve and Maria as our Partners continue to grow and develop their pub business with our support.”

Driving Mid-Week Custom New Research from KAM 12

CLH Digital

Issue 152

As the UEFA Champions league kicks off again, new research from KAM, in partnership with BT Sport, has found that showing live sport can be a more important driver of footfall for pubs during weekdays than at weekends.

The KAM research suggests these mid-week visits aren’t cannibalising weekend visits either – that they are additional visits as opposed to the repurposing of social spend, with 74% saying visiting the pub for sport midweek doesn’t affect visits at other times during the week. And sport fans are very valuable customers, 85% said they spend more on drinks in pubs when watching sport.

The research showed that 43% of sports fans say watching live sport is the main reason they go to a pub mid-week whereas at the weekend there are many other factors at play. Although still a significant reason to visit, with 35% saying live sport was the biggest driver at the weekend. 92% of sports fans said that showing live sport during the week positively influences their visit frequency to a pub.

Research shows midweek sports drives footfall into venues in both city centre and local settings particularly following the increase in numbers of people working remotely. 85% of office workers said live sport influences the time they spend in town/city centre pubs as it attracts them to visit as part of the after-work occasion and 91% said the same for local/community pubs as an opportunity to get out the house after working from home.

Ka ty M oses, F ounder/M D KA M (www.ka m m edia .co.uk): “Midweek trading has made the headlines recently, as operators explore options to reduce opening hours and therefore associated costs, and understandably so.

But If operators are looking at ways to pull people off their sofas and into venues in the week, then the opportunities to attract sport fans and associated spend during traditionally quiet mid-week times is huge. The research highlights that showing mid-week live sport should be looked at as a vehicle for driving true incrementality and also loyalty.”

Phillip Thorley Director of Thorley Taverns: “Sport during the week gives customers a reason to come out and visit. It gives our customers a compelling reason definitely helps.”

Alasdair Collis, Director of Commercial Customers, BT Sport said “In tough economic times every penny spent counts. The more insight we have and that we can offer into consumer behaviour, the better we are able to help our customers keep the drinks coming and the tills ringing. This report illustrates just how key live sport is to driving footfall and incremental spend for pubs during what can be, quieter midweek evenings.”

Showing live sport can also play a part in driving loyalty and repeat visits; 73% of respondents said if they have a positive experience watching sport in a pub then they are likely to re-visit for non-sport occasions.

75% said they’d stop going to their local if it stopped showing sport.

The research suggests that football is by far the biggest footfall driving sport to pubs, of those who watch sport in a pub, 89% do so to watch football. Rugby is the second most popular at 32%. 62% say they support a 'Big 6' football team hence why the Premier League and UEFA competitions are key to attracting fans.

Matt Jagger, Marketing & Guest Experience Manager, Punch Pubs: “Sport is one of our key drivers as part of our rhythm of the week. Premier League football is a really big draw to our pubs, and outperforms other major sporting competitions, including international tournaments like The World Cup & The Euros. Add to that the midweek fixtures in The Champions League & Europa League, and there is almost wall to wall sports for fans to enjoy in the comfort of their local.”

Katy Moses, Founder/MD, KAM: “It’s not news that the hospitality sector is facing unprecedented challenges from all angles at the moment, but despite pressures on the bottom line there is a great opportunity to look to grow the top line. With sport driving additional custom over the season as well as the halo effect of repeat visits and loyalty, live sport can be a game changer for many pubs, especially during the quieter mid-week days.”

The full whitepaper can be downloaded here: https://kam-media.co.uk/midweek_sport/

Action Against Hunger’s ‘Chefs Up’ Event Raises £140,090 for Türkiye and Syria Earthquake ‘Chefs Up’, hosted by Andi Oliver, brought together some of the biggest chefs in London’s food scene. Angela Hartnett, Neil Borthwick, Robin Gill, Sabor’s Nieves Barragán as well as Francesco Mazzei, took over the restaurant Darby’s in Wandsworth to cook up some food, and fundraising, for Action Against Hunger – the international charity predicting, preventing and treating life-threatening hunger.

Action Against Hunger’s response to the earthquake in Türkiye and Syria has so far been concentrated on providing food, water, shelter, medical supplies as well as mental health support. There is also a community kitchen in Türkiye which can support up to 3,000 families up to three times a day.

Long-time Action Against Hunger ambassador and participant at the event Nieves Barragán Mohacho said: “The Türkiye-Syria earthquake has devastated so many lives. I have been shocked to hear the hardship faced by families, particularly children and mothers whose homes have been lost and who are now without kitchens to cook vital food.

“It’s been a huge honour for me to bring together some of the

biggest names in the culinary world for the ‘Chefs Up’ event, so that we can provide more support to the people who are coming to terms with this disaster.”

Commenting on the event, Action Against Hunger’s CEO Jean Michel-Grand: “Our chef supporters have once again shown how much they can quickly whisk up funds for the emergency.

“Natural disasters like the earthquake faced by Türkiye and Syria overturned people’s lives overnight. It has been a month since the earthquake, with jobs, houses and access to food still out of reach for many. Without basic needs like food, water and sanitation in this emergency, families and people can feel that a stable and healthy future is not possible.

“Action Against Hunger’s response in Türkiye and Syria has targeted these basic needs through food, shelter and cash distribution as well as mental health programmes. We cannot thank all the chefs at the fundraising event enough; the funds raised will go toward helping people pick themselves back up after the emergency.”

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

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Delivery and Takeaway Sales Drop Again in February to Continue Post-COVID-19 Softening Delivery and takeaway sales at Britain’s managed restaurant groups fell year-onyear for the 16th month in a row in February, the new Hospitality at Home Tracker from CGA by NIQ reveals.

Combined sales were 5.9% behind February 2022, as some consumers reduced their spending and others opted to eat out rather than order in. The 9.9% drop in the value of deliveries was steeper than the 7.6% decline in takeaway and click and collect sales. The volume of delivery orders fell even more sharply, by 13.3%—a reflection of consumers reducing the frequency of their orders but spending more on them because of rising prices.

Despite the extended decline, delivery and takeaway sales are still well ahead of levels seen before the start of the COVID-19 pandemic. They accounted for 17

pence in every pound spent with the managed restaurant groups contributing to the Hospitality at Home Tracker in February.

Karl Chessell, CGA’s business unit director – hospitality operators and food, EMEA, said: “After booming during the lockdowns of 2020 and 2021, delivery and takeaway sales have dropped year-on-year in every month of 2022 and 2023. This is an encouraging sign that consumers have returned eagerly to restaurants since restrictions eased, but it also reflects the still-tightening squeeze on consumers’ discretionary incomes. Our research consistently shows that people want to prioritise the affordable treats of restaurant meals, and their spending will hopefully increase when household bills and inflation come down. In the meantime, we can expect more softening in the at-home market.”

SIBA Independent Beer Award Winners Revealed

Grainstore Brewery’s ‘Nip’ and North Brewing Co’s ‘Triple Fruited Gose – Mango Guava Guava’ have taken home Overall Champion Gold in the Cask and Keg Awards at the SIBA Independent Beer Awards 2023, with Abbeydale being named the best bottled or canned beer with their ‘Black Mass’ black IPA – making their three beers officially the best in the UK. In a first for the awards there were also international beers judged, with Hofmeister being named the Overall International Gold for their delicious Bavarian wheat beer ‘Weisse’ which wowed the competition judges as a ‘perfect example of the style’.

Judged by brewers and industry experts and organised by the Society of Independent Brewers (SIBA) at their flagship BeerX UK event in Liverpool, the awards run across a huge range of beer style categories in cask, craft keg, bottle and can.

One of the night’s big winners, North Brewing Co, were on hand to accept their Overall Gold award in Keg for their mango and guava triple fruited Gose, a German-style sour beer traditionally brewed with a touch of salt for added flavour; “We’ve worked really hard to get the balance in this beer perfectly between the slight sweetness that the salt brings out, and the sourness and fruit of the beer itself, and I’m just blown away – I can’t believe we’ve won!

It been a really tough year for our industry and this award will mean so much to everybody at the brewery, and it’s not just the brewing team – the amount of care that goes in from brewing, to packaging, to

warehousing, distribution, the marketing team. It’s a huge pat on the back for everyone at the brewery.” Christian Townsley, North Brewing Co. In the bottle and can competition it was Abbeydale’s ‘Black Mass’, a big bold and hoppy dark beer that wowed judges and won the Overall Champion Gold Award in the Bottle and Can Awards. Christie Mcintosh from Abbeydale accepted the award; “We make this beer just three times a year and it’s a joyous, strong, bitter, fruity dark ale. Winning the National as a black IPA is pretty wild, we won the Speciality IPA which we were really pleased about, but to then go up again and win the Overall Gold is just amazing.”

The SIBA Independent Beer Awards at BeerX UK are the trade association’s National finals and in order to earn a place at the competition brewers must first win at their regional competition – making these overall Champions very much the ‘best of the best’ when it comes to British independent craft beer.

SIBA Competitions Chair Anneli Baxter, congratulated the winners on their huge achievement: “The quality of entries into these awards genuinely does go from strength each year, and 2023 was no exception with some superb beers across the Board. To win at the Regional Competitions is tough, to then go on to win your National Category even harder – and to take home the Overall National Gold is almost impossible – being named the best beer in the whole of the UK by an expert panel of judges. Huge congratulations and well done to all of this year’s winners.”

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Call for Support as Corporate Insolvencies Surge cash flow may be squeezed in the coming months. The earlier they act, the more options they’ll have to secure the business’s long-term survival.”

Insolvency figures released this week for February 2023 by the Government’s Insolvency Service shows that the number of registered company insolvencies in February 2023 was 1,783. This 17% higher than in the same month in the previous year (1,518 in February 2022), and 33% higher than the number registered three years previously (pre-pandemic; 1,345 in February 2020).

“It can also be challenging for firms to prepare reliable forecasts given the current economic uncertainties, and this can make obtaining additional liquidity or capital more challenging. Speaking to an expert to discuss the options available is key.”

Leading restructuring and insolvency professional Oliver Collinge from PKF GM in Leeds said: “The large rise in corporate insolvency numbers is not surprising compared to this time last year. High interest rates, persistent inflation, ongoing supply chain challenges and weak consumer confidence continue to provide real challenges for many businesses.

“For struggling businesses, it’s not too late to begin negotiations with landlords and creditors to develop manageable repayment plans. Will revenues be high enough to support your cost base? Will cash flows be sufficient to deal with the additional debt burden (both formal and informal) that has accrued during Covid? Perhaps a CVA is something which should be considered or, where you may need to take the difficult decision to make redundancies to survive, consider applying for government funding to meet the short-term cash impact of this.”

SUPPORT NEEDED ”We’re hoping that the Chancellor will provide some respite for company directors. Renewed energy support as well as a reduction in business rates to help ease the current pressures would be very high up the wish list.” said Oliver Collinge.

Firms across the board are facing multiple challenges, from the continued fall out of Brexit and the pandemic, to labour shortages and high energy costs and even better-performing businesses are not immune.

Businesses in the hospitality, leisure and retail sectors are particularly at risk as evidenced by the recent collapses of Flybe, Paperchase and M&Co.

COMPANY DIRECTORS URGED TO ACT NOW Oliver Collinge added: “We advise directors and their advisors to act now if they are experiencing cash flow pressure. It’s critical businesses act early and seek advice if they are struggling at the moment or they think

FEBRUARY 2023 INSOLVENCIES • Of the 1,783 registered company insolvencies in February 2023: • There were 1,505 CVLs, which is 13% higher than in February 2022 and 59% higher than in February 2020; • 158 were compulsory liquidations, which is more than twice the number in February 2022, but 32% lower than February 2020; • 12 were CVAs, which is four times higher than February 2022, but 37% lower than February 2020; • There were 108 administrations, which is similar to February 2022, but 27% lower than February 2020;

WTTC Launches Ground-breaking Hotel Sustainability Basics The World Travel & Tourism Council (WTTC) has launched the Hotel Sustainability Basics (Basics) verification scheme.

Together, the criteria ensure the sector is eco resilient and adaptive to the changing needs of the planet.

Announced at ITB Berlin, Basics will enable tourist accommodation providers from around the world, regardless of their size, to begin their sustainability journey.

Six major international hotel groups, collectively representing tens of thousands of sites from around the world have now joined Basics as inaugural partners. The first hotel groups include well-known brands such as Accor, Jin Jiang International, Louvre Hotels Group, Meliá Hotels International, Meininger, and Radisson Hotel Group.

Basics, an industry-wide supported initiative, is a globally recognised and coordinated set of criteria that all hotels should implement as a minimum to drive responsible and sustainable Travel & Tourism.

Julia Simpson, WTTC President & CEO, said

Basics emerged as a result of a clear demand from a group of influential global hotel brands and whilst there a great number of sustainability initiatives, Basics focuses on an achievable starting point.

It will encourage all hospitality businesses to begin their sustainability journeys and redefine the non-negotiables of sustainability in the industry.

Made up of 12 key criteria, the Basics are achievable for all hotels to implement as a bare minimum. They serve as a stepping-stone to more complex sustainability schemes and even greater sustainability.

Basics has also been recognised by the Sustainable Hospitality Alliance as the starting point for a net positive industry, who announced the latest version of the Pathway to Net Positive Hospitality.

“We are incredibly proud to have launched the verification scheme for Hotel Sustainability Basics. The initiative is a response to the sector’s need for a baseline for hotels and other tourist lodgings to start their sustainability journeys.

“Our research shows that most business owners are aware of their responsibility to the environment but many sustainability practices such as efficient water use initiatives are patchy. Basics fills the gap by creating that level playing field for the sector.

“It is testament to the need for such a scheme that already thousands of hotels from around the world have already signed up to Basics and are beginning their verification processes from today.”

In order to ensure the validity of the programme, WTTC partnered with Green Key and SGS to develop a simple online verification system to allow hotels to provide evidence and ensure they are following the Basics.

Inge Huijbrechts, Global Senior Vice President of Sustainability, Security & Corporate Communications at Radisson Hotel Group said “Hotel Sustainability Basics is filling a new and unanswered demand in the hotel industry: to provide a solid, trusted, and clear label for essential hotel sustainability. It’s important we define responsible travel to preserve the planet and protect communities. With Hotel Sustainability Basics we offer the traveller a clear sustainable stay option for all types of hotels around the world.

The verification scheme enables hotels and other tourist accommodation to be officially verified for meeting eight of the 12 criteria in the first year and demonstrate their commitment to working toward all 12 of the criteria by year three.

“Radisson Hotel Group commits to implement Hotel Sustainability Basics in all its 1,100 hotels by 2025.

We do this together with our shareholder Jin Jiang International, their affiliate Louvre Hotel Group and other major hotel groups and destinations around the world.”

VERIFICATION SCHEME

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.

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OFGEM Promises Action Against Suppliers Who Have ‘Failed to Follow the Rules’ Energy regulator Ofgem has written to chancellor Jeremy Hunt promising action against energy firms demanding massive prices increases.

In October there was an increase in companies being declined deals with their suppliers, Ofgem found.

Operators from across the sector earlier this week called on the government to take action against energy firms, as some businesses face 500-600% price increases.

Earlier this month tried organisation UKHospitality wrote to Grant Shapps MP, the Secretary of State for Energy Security and Net Zero, highlighting the pressing need for OFGEM to take suppliers to task for their unscrupulous behaviour towards hospitality.

“We have started compliance proceedings against a small proportion of suppliers where we have serious concerns they are not compliant,” Ofgem boss Jonathan Brearley wrote in a letter to Chancellor Jeremy Hunt.

THE LETTER URGED 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.

He said that suppliers had on average doubled the security deposits they demanded from gas customers, rising to £68,000 last September from £30,000 earlier.

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

For electricity customers “the data shows that some customers faced dramatically higher requests for security deposits, especially towards November,” Mr Brearley said.

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

This coincided with rising energy prices, but regardless “could have had a significant impact on these customers,” Mr Brearley said.

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

The number of businesses that were forced to pay security deposits also rose last year, doubling to about 800 electricity customers by November.

Night Time Industries Association chief executive Michael Kill said:

“Some of the data raises concerns that some suppliers may have breached licence conditions, acted against the intent of the EBRS, and poor behaviour towards customers may not have been effectively constrained by competitive pressure, in the way we would expect,” Mr Brearley said.

“Businesses across the night-time economy have been struggling to cover the cost of operating, while energy firms have been profiteering at the cost of vulnerable businesses. This letter from Ofgem outlines our ongoing concerns with regard to the conduct of these energy firms. These companies can’t be allowed to get away with this, and must be held accountable by the government and regulator.”

New Innovation Podcast Amplifying North East Tourism Globally A new podcast aimed at inspiring innovation in the region’s tourism industry will help share the North East’s story with the world.

transformation of the North East’s visitor economy with local and global perspectives on transformation in tourism.

The ‘Driving Place-Based Innovation’ podcast series, launched this week (16 March), will focus on how businesses can bring innovation into their visitor offer.

“This podcast series is about offering carefully chosen perspectives, which bring in different viewpoints on how technology and purpose can come together to create growth, accessibility and inclusivity. Tourism is a sector which transcends both the wider economy and much of society.

By hearing from a range of experts in the field coming from around the world, this gives us the opportunity to consider how we can further deliver on our ambition in seeking inspiration near and far.”

The series forms part of the Hospitality, Innovation, Tourism Supply (HITS) programme, funded by the North of Tyne Combined Authority, and delivered by NewcastleGateshead Initiative (NGI) in partnership with Food and Drink North East and NBSL.

Nick Hall, Founder & CEO, Digital Tourism Think Tank “The HITS programme aims to improve skills and increase collaboration between tourism, hospitality, and food and drink companies, including those in the supply chain; raise awareness of local products and independent businesses to a wider audience, and help increase the adoption of digital and/or green technologies.”

NGI has teamed up with Digital Tourism Think Tank, a global network for destinations, tourism research and tourism events, to produce 10 weekly podcasts available to businesses in the region and globally.

The podcast will offer an insight into how some of the world’s most popular visitor destinations have used innovative solutions to make a real impact on the visitor experience.

Other guest speakers include Marco Minicucci, of Milano & Partners, the promotional agency tasked with making Milan the greatest and most welcoming city in the world.

As well as the podcast, HITS, which was launched last year, also offers a grant scheme for businesses looking to develop new products or new ways of working as well as training and regular learning and networking events.

Commenting on the programme, elected Metro Mayor for the North of Tyne, Jamie Driscoll, said: “We know the North East is one of the best places in the world to visit. That’s why we’re helping our local tourism and hospitality sectors to sing it from the rooftops. This scheme is about working together to provide visitors with the best experience – while helping companies grow, create jobs, and protect the planet.

“We’re excited to be working with NGI on this new initiative, pooling the ambitious vision for growth and

Ian Thomas, Destination Director, NGI said: “The launch of this new podcast series is an exciting step in the HITS programme – not only will it help our business learn from what is already happening elsewhere in the world, but it will also allow the region to showcase what we are doing to a global audience.

“It will also support the work already been done as part of the programme, including the grant scheme, driving innovation and creating new jobs.

“The North East is well known for its innovative thinking, so it’s no surprise that we are once again leading the way in developing new ways with which to enhance the visitors’ experience, whether that is the latest digital solution or collaborative working to improve how we tell our story.”

To download the podcast search for Driving Place Based Innovation in your usual podcast provider. To find out more about the programme go to www.ngi.org.uk/innovation

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.

Scottish Alcohol Advertising Ban Could Threaten Small Independent Breweries 18

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In its submission to the consultation which closes today (Thursday 9 March 2023), SIBA outlines its support for measures that target the harmful use of alcohol where there is clear evidence that it does so.

However the trade group illustrates how the proposals run counter to the Scottish Government’s stated strategy to see Scotland’s food and drink industry to continue growing and bringing benefits to Scotland including jobs, wealth and international renown.

The ability for small Scottish breweries to start up, innovate and create a brand is under threat under the Scottish Government’s plans to restrict alcohol advertising and promotion.

The far-reaching Scottish ban could end up preventing popular beer festivals from going ahead and even end tap takeovers or meet the brewer events. Whilst restricting alcohol branded websites could stop small breweries from selling and advertising their beer online including via their webshops. Small Scottish breweries could also be prevented from raising much needed funds for charities or other local good causes or supporting grassroots sports clubs.

This is according to the Society of Independent Brewers (SIBA), who highlight how the proposals, if implemented in full, will stifle small producers in Scotland leading to fewer direct and indirect jobs in the supply chains which support them and harming Scotland’s international reputation for quality drinks producers. This is despite the fact that the Society of Independent Brewers and their members have been long-time supporters of responsible drinking initiatives and campaigns.

“Scotland’s small independent breweries are renown for producing some of the most innovative and exciting beers which are enjoyed the world over by responsible drinkers. They are at the heart of their local communities, supporting local pubs and shops. This is now under threat by the Scottish Government’s radical and extensive proposed ban on promotions and advertising,” said Andy Slee, SIBA Chief Executive.

These ideas come at a time when the sector is facing threats from every direction including the onerous Deposit Return Scheme and a cost of living crisis. Small breweries need greater support not more barriers to trade.”

The Ardencaple Hotel Reopens Following Six-Figure Refurbishment Helensburgh hotel, The Ardencaple, has now fully reopened after undergoing a sixfigure investment that has completely transformed the site.

Located in the banks of Gare Loch, and with good access to Loch Lomond, The Ardencaple Hotel resides in a listed building that dates back to the 19th century and offers a great option for those wanting to explore the Scottish highlands.

As part of the refurbishment, all 25 ensuite rooms have received a full, modernised décor change, alongside fresh furniture and carpets, and all bathrooms have been completely refitted.

The hotel offers a range of different room types, including dog friendly bedrooms for those who don’t want to leave their pets behind.

The listed building also sees new décor and furniture in the lobby area and the beer garden of the adjoining pub, where there is capacity to fit up to 200 guests – a perfect spot for enjoying the view during the summer months.

Sarah Weir, General Manager of the Ardencaple said: “It’s been a while in the making but we’re really pleased with the updates we’ve made to the Ardencaple, and the team is looking forward to showing them off to our guests over the next few months.

“The hotel is in the perfect spot for those wanting to get away on a staycation, complete with excellent walking opportunities in the surrounding area.

With our stunning views, great location and new modern feel, there’s no better base for exploring the local area.”

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Ongoing Rail Strikes Hit Nightcap Sales

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13 days of rail strikes last year has cost bar operator Nightcap an estimated £1.2m in sales the latest interim report reveals..

record amount of corporate Christmas parties, pre-sold events and New Year’s Eve almost entirely sold out across all bars.”

In its interim results for the six months to 1 January 2023, Nightcap reported revenue growth of 48.7% to £23.5m. Like-for-like revenue increased by 4.7% for the second quarter of the year compared to the prior year, and by 10.1% for the first half of 2023 against the equivalent period in the group’s 2019 financial year.

The company said that 30 bars traded throughout the half year period, with 36 bars being operated at the end of the half year period, reflecting the openings of six new sites – two The Cocktail Club bars, two Tonight Josephine venues and two Barrio bars during September and October 2022. It said that Christmas trading period “exceeded expectations with record amount of corporate Christmas parties, pre-sold events and New Year’s Eve almost entirely sold out across all bars”.

However, like-for-like revenue was down 5.8% in the first half compared to 2022, largely due to the rail strikes. The company also saw widening pre-tax losses to £900,000 for the six-month period, compared to £500,000 the prior year.

The company said: “Management estimates that the 13 rail strike days over the half year will have cost the company approximately £1.2m in Ebitda as a consequence of the deliberate targeting of mainly Thursdays and Saturdays as strike days, two of the three most lucrative weekly trading days for the company and the hospitality industry as a whole.”

During the half year, the group said revenues increased by 48.7% to £23.5m (2021: £15.8m). It said this represented a like-for-like revenue increase of 4.7% for Q2 FY2023 against Q2 FY2022 and a 10.1% increase for H1 FY2023 against the equivalent period in FY2019. It reported a pre-tax loss of £900,000 for the period (2021: £500,000).

It said: “The board considers that the 10.1% increase in like-for-like trading against FY2019, across the businesses acquired since 2021, demonstrates the successful implementation of the company’s strategy to acquire drinks-led hospitality groups that are considered to have significant potential for additional value creation through roll-out and efficiency savings. As well as rapid, sustainable growth, we continue to focus on our profit conversion, and in this respect, we are delighted to report a strong Adjusted Ebitda of £4.1m for the half year.

Whilst this is an increase of over 25% on the comparable period in 2021, we estimate that the rail strikes had an impact of approximately £1.2m on the business at the Ebitda level during the half year. Through very strong Q2 FY2023 trading, led by Christmas, we saw, for the first time, the underlying long-term potential of the group’s portfolio of 36 bars. We achieved a 60.9% increase in revenue compared to Q2 FY2022 and a 4.7% increase on a like-for-like basis and delivered a Christmas trading period exceeding expectations with a

The company said: “13 new sites have traded on average just over six months at the end of the period, with an early trading and maturity profile that puts them on track to deliver the group’s target of 75% annual return on investment (ROI) on total capital invested in new bars in their third year of operation. Several sites are on track to beat the 75% ROI target in their first year of operation.”

Sarah Willingham, CEO of Nightcap, commented: “Nightcap has had a fantastic half year. Our incredible team opened six bars in six weeks across the country, whilst also delivering a Christmas that exceeded expectations and records in terms of corporate parties, pre-sold events and a nearly sold out New Year’s Eve across all 36 sites. This was followed by a significant business integration and streamlining process, resulting in expected Group savings of £1.4 million annually, whilst preserving the much loved individual identities of our brands.

The new sites have opened well with trading continuing to build week-on-week all the way through to the end of February 2023.

“Whilst rapidly building the leading premium bar group in the UK in a very attractive market for property deals, we continue our focus on strong cost controls, proven by our impressive cash generation of £4.1 million from operations during the period thanks to the unwavering dedication of our talented and highly motivated team.

“We look forward to the second half of the year with confidence and once again we thank our customers for coming to our sites and enjoying themselves with friends in a fun, relaxed party atmosphere and leaving knowing they have had a night to remember.”

Partnership Working is the “Superpower” of the Industry “But it really needs support from partners, be it from the licensing officers at the council or from the police, but also other forums such as the local Business Improvement Districts (BIDs), night time economy partnerships and so on.”

The “superpower” of the industry is when it works together, delegates heard at the National Pubwatch Conference, which was held in Swindon this week.

This was the view of BII CEO Steve Alton who said that:

He added that it is crucial for pubwatch members to have representation in other forums within the night-time economy and highlighted the success of this approach for Reading Pubwatch, which works in partnership with all stakeholders in the night-time economy, including the council, licensing department, trading standards, health and safety, police and fire and rescue.

“Collaboration and partnership are key” for the pub industry and late-night economy.

“Our superpower as a sector is when we all come together,” he said.

He highlighted the success of collaboration during the Covid-19 pandemic and presenting a united message to Government when the industry needed support.

Donne also highlighted that pubwatches need “tenacity” and “resilience” to succeed.

“Part of that collaboration for the first time was getting the Government to recognise the unique role of hospitality beyond its economic contribution of £42bn a year,” he said.

“Even beyond the 900,000 people employed in the pub sector or the mere three million in wider hospitality the really defining characteristic was the community and the social value that our sector has.”

“If you are running a pubwatch it won’t always go your way but you have to keep at it. That is how Reading has lasted for 20-years and we are building a legacy that we feel confident will bring us forward into the future,” he said.

He added that having this type of collaboration is also “fundamental” in improving late-night safety.

Donne pointed out the range of resources and support that National Pubwatch can provide and advised licensees to use the free training video and materials to support their businesses.

Alton raised concerns about the survival of many businesses in the current economic climate. He said that the loss of some business would have huge impacts to the local economies, employment and the supply chain.

The prestigious National Pubwatch awards were handed out on the day including the National Pubwatch Award of Merit, sponsored by GBG, which rewards individuals that have contributed to the success of pubwatch schemes.

“I would even argue to safety in the wider economy because having a vibrant, professionally-run hospitality is key for providing that backbone for societal issues we are trying to tackle currently,” he added.

This was given to former Honorary Secretary of the All-party Parliamentary Beer Group and former vice chairman of Best Bar None Robert Humphreys, MBE, for his contribution to partnership working.

“It has never been tougher.”

The prestigious Malcolm Eidmans award, sponsored by Poppleston Allen, which recognises the outstanding contribution made by a police officer or member of police staff in supporting Pubwatch was given to Police Sergeant Simon Hay who works with Orkney Pubwatch.

His view that partnership is crucial for the safety and success of the late-night economy was supported by the National Pubwatch of the Year Reading Pubwatch.

“Pubwatch is a voluntary organisation. It should be run by licensees, for licensees and respect should be given that it is a standalone organisation,” Reading Pubwatch honorary chair Bill Donne told delegates.

National Pubwatch has given a Bravery and Meritorious conduct Award to Alan Gray, a Norwich security officer, who stepped in to save the lives of people on a night-out after a man attacked people with a knife.

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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One in Four Independent Night Time Economy Businesses at Risk This is likely to be the result of forced closures and the slower recovery of Night Time Culture Economy businesses that rely on mass audience participation – nightclubs, live music, theatre, cinema and performance, all of which are the driving force of the night time culture offering.

Despite having the ability to trade, the current cost of operating is placing an insurmountable amount of pressure on businesses, leaving an entire sector in a very fragile state.

Over half of the night time economy businesses are seeing increased trading costs of over 30% (Compared to Pre Pandemic), with over 70% of businesses in the current climate either barely breaking even or losing money leading to an estimated one in four independent and culture businesses being lost in the next 6 months.

These businesses face an immediate crisis, as we move further into a cost of living crisis and continue to face inflationary pressures which impact consumer spend, sector income, productivity, growth, investment and profitability. All of this suggests that the industry is operating on ever smaller margins and a large proportion of firms are in survival rather than thrive mode.

Businesses who would traditionally be profitable have been placed in an extremely difficult inflationary circle, where operating costs have been passed on by suppliers who are similarly trying to deal with onerous costs, but market constraints limit the ability to pass on these costs through price increases to our customers without a severe impact on trade.

WE ARE ASKING THE CHANCELLOR TODAY TO CONSIDER THE FOLLOWING SUPPORT FOR THE UPCOMING BUDGET:

independent businesses and the culture sector were impacted heavily throughout this crisis period. CGA AlixPartners research figures show a 13% contraction in independent businesses compared to only a 3% contraction in managed businesses.

• Reduce VAT rate to 10% for the hospitality, late night economy & events sector for the next 12 months.

(VAT Reduction must include alcohol / accommodation / food and tickets within the relief).

NTIA Night Time Economy Report highlighted the following on Night Time Culture

• Lower the Business Rates Multiplier in recognition of the important role that NTE & Hospitality Businesses play within communities

ECONOMY: • In 2018 approximately 425k UK jobs and 38k businesses in 2018. This fell to 392k jobs and 34k firms in 2021.Over the decade prior to

Restructure the Energy Relief Scheme to deliver fair and reasonable energy rates to businesses across the sector, with consideration given to independent and cultural businesses.

Michael Kill CEO NTIA Says:

• the pandemic, the UK Night Time Culture Economy had shown a steady and sustained contribution to the UK’s gross domestic product (GDP), generating 1.64% or £36.9bn in 2019. However, this fell to £29.4bn in 2020 and to £24.1bn in 2021.

“Independent businesses make up over 70% of our industry and are so important to economic and cultural recovery. These businesses shape communities, generate social cohesion, visitor economy and have a huge part to play in shaping our world-renowned nightlife and cultural tapestry.”

• Over 65% are unsure if they will survive the next 12 months without further Government support

“It is heartbreaking to hear of so many businesses being lost, and the potential to lose so many more. These businesses are owned and operated, and worked in by members of the community they serve.”

• The Night Time Economy sector was also significantly affected in 2020, they recovered modestly in 2021.

This was not the case for the NTCE. Here, consumer spending and share of GDP fell further.

• In 2018 the Gross Value Added (GVA) * of the UK Night Time Economy was £46.4bn and the GVA of the UK Night Time Culture Economy (NTCE) was £11.6bn. However, in 2021 GVA in the NTCE had fallen to £8.5bn, in the NTE to £34.5bn.

“The Government must recognise the importance of these independent businesses and culture in all its forms, and support them in the coming budget by lowering VAT, readdressing the business rates structure and reevaluating the energy relief scheme to ensure these businesses have the financial headroom to survive because when they are gone, they will never come back.”

Be At One Launches ‘Best In Glass’ 2023 with Bigger Prizes, World Class Affiliation, and a Fresh New Look!

Be At One is proud to announce the launch of the 2023 edition of its legendary ‘Best In Glass’ cocktail competition. Previously known as Be At One’s ‘Shake Off Showdown,’ the competition has evolved, setting the bar even higher with bigger awards, including cash prizes and a fast track to Diageo’s World Class GB semi-final competition!

Helen Charlesworth, Managing Director of Stonegate Group said: "We are thrilled to launch the Best in Glass competition for 2023 and take it to the next level with even bigger prizes.

"With the official affiliation of Diageo's World Class GB 2023 showdown, we are confident that this competition will be the best yet and showcase the talents of our industry leading bartenders."

Pippa Guy and Jo Last, World Class GB Ambassadors said: “We are delighted to be expanding the horizons of World Class GB this year in partnership with Stonegate and Be At One. Best in Glass is a great opportunity for Be At One bartenders to learn how to progress their creative cocktail making skills, gain some in depth spirits knowledge and hopefully have a little fun while winning epic prizes along the way.”

To enter this ultimate drink-making competition, open to all Be At One’s certified bartenders and managers, participants will need to choose a spirit selection, create, and submit a truly spectacular cocktail using

one of four Diageo brands: Cîroc, Tanqueray, Casamigos and Johnnie Walker.

The cocktails will be submitted via video and written specifications. Jo Last and Pippa Guy of World Class GB will select the top cocktails by spirit category to determine the finalists. On Wednesday 21st March, all finalists go head-to-head in an epic competition where they will recreate their drinks for a judging panel and live audience.

The grand prize includes a cash prize of £1500, a golden ticket into the UK semifinals of Diageo's World Class competition and the winning drink will have the honour of being featured in all Be At One bars from May and on their Best In Glass April campaign.

The second cash prize is £1000, and the third-place winner receives £500 respectively. This also includes an all-expenses trip to World Class GB Finals in Edinburgh.

Important information: All entrants must be over the legal drinking age.

Please exercise responsibility while drinking and avoid forwarding this message to individuals who are not of legal drinking age.

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

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Bristol “Hoteliers Left Out in the Cold” in Budget Bristol hoteliers claim the Government has left them out in the cold again after the budget offered nothing to ease concerns over soaring energy costs.

The Bristol Hoteliers Association (BHA) says members again feel like hospitality is the ‘forgotten sector’ despite the substantial contribution it makes to the nation’s economy.

Raphael Herzog, Chair of the BHA, said: “It’s all fine and well for the Chancellor to extend the energy price guarantee for households, but there was no mention of extending any support for businesses, and our energy costs have been soaring, too.

“The main thing for me is the ‘not going into recession’ announcement, which will boost the morale of our customers and hopefully improve consumer confidence.

“But overall, the lack of support in this budget was a real blow to sector. We have been working so hard to get things back to some sort of normality following the impact of both Brexit and the pandemic.

“We’re still having significant difficulties recruiting the staff we need to provide the kind of service levels that customers expect from hospitality businesses.

“The only crumb of comfort in the budget was the freeze on draught beer duty, which may encourage people to visit hotel bars and pubs, but that’s cold comfort if the operators can’t afford the energy prices to keep those bars open.

“Ideally, we wanted the Government to ease the rules concerning recruitment in the EU, which would have

helped us to recruit from abroad.

“While the childcare measures announced by the Chancellor, designed to enable more Mums to take up work, is welcome, the additional support won’t come in until 2024 and 2025, whereas we need to recruit more staff now.

“But at the very least, some sort of support for our energy bills would have been a welcome vote of confidence in our sector.

“On numerous occasions during the pandemic, we felt that hospitality was often the forgotten sector.

“Hoteliers repeatedly called for the Government to maintain a reduced rate of VAT to help get our businesses back up and running post-pandemic, but those pleas fell on deaf ears.

“Now it feels as if we have been forgotten again and I fear this could cause some severe difficulties for the sustainability of some hospitality businesses in Bristol.”

Mr Herzog added: “Earlier this month we hosted a glittering gala to celebrate and honour the efforts of the many heroes of Bristol’s hospitality sector, who have worked so hard in the face of many challenges and difficulties.

“One of the reasons we hold the Night of the Stars event is to showcase the varied roles and opportunities available in our sector and the passion and dedication of so many of our people.

“But it’s increasingly hard to keep those people motivated, when we all feel as if we have been forgotten by the Government.”

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.

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.

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.

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 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.

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.

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

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.

Pubs Code Adjudicator Issues Guidance to Improve MRO Option

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The Pubs Code Adjudicator (PCA) has issued statutory guidance to pub companies to remove barriers for tenants and ensure a fair and consistent approach to the Market Rent Only offer.

Following investigations into arbitration disputes and listening to tenant concerns that there can be barriers and disincentives to accessing the Market Rent Only (MRO) option to go free of tie the PCA says that it is now is doing more to improve access to MRO. Following consultation, the PCA has exercised her powers to issue statutory guidance. The full detail of the guidance is published on the PCA’s website. In summary, it addresses the following issues:

MRO RENT INFORMATION the statement the PCA says that: “A lack of information supporting the proposed MRO rent can hinder the tenant’s understanding of how the rent has been calculated. This can in turn impact their ability to effectively compare the MRO rent to the tied offer and negotiate. This guidance means tenants should receive information to help them (and on referral, the independent assessor) understand how the pub company has calculated the proposed MRO rent. The guidance sets out in full the minimum information to be provided. It includes information such as non-confidential comparable evidence the pub company has used, a detailed profits valuation, barrelage assumptions and more. The pub company should also be clear whether tenant improvements are disregarded, and if so which. There is no requirement for tenant improvements to be disregarded from MRO rent, although the pub company can offer to, or the tenant can seek to negotiate. A tenant needs to be clear on the position the pub company is taking, so they can make a meaningful comparison with the tied rent offer where their improvements may have been disregarded.”

UPFRONT COSTS adding that: “Pub companies may require the tenant to pay large sums of money upfront to go free of tie, such as for deposits, rent in advance, and where MRO is through a new tenancy, terminal dilapidations. This guidance means that a relevant factor in considering if proposed MRO terms and conditions are unreasonable, will be the extent to which the pub company has considered any gradual build-up to an increased deposit or less frequent rental payments. The PCA expects that some build-up period would be usual and (unless properly justified) a decision to offer no such period at all may lead to a finding that a term or condition is unreason-

able. This guidance also means in most cases it will be unreasonable for a pub company to require the tenant to complete terminal dilapidations or compliance issues as a condition of entering the MRO tenancy. Although this means a schedule of dilapidations should be avoided, if the pub company chooses to serve one, this should not cause the tenant to incur charges simply for asking for, or taking, the MRO option.”

RECORDS OF DECISION-MAKING Concerns the guidance says, have been raised by tenants and their representatives about the perceived consequences of asking for MRO. These worries centre on tenancy renewal where the pub company can give notice under the Landlord and Tenant Act that it intends to take the pub back. It is a breach of the Code for the pub company to subject a tenant to detriment for using or attempting to use their Pubs Code rights, including to break the tie. An allegation that this has happened could be the subject of arbitration or investigation. This guidance makes it clear that the pub company would be expected to have a record of its reasons for decisions, such as if it chooses to take the pub back for its own use as a managed operation.

WHY THIS GUIDANCE IS IMPORTANT in conclusion the statement says: “A tied tenant’s right to the MRO option is a valuable one – it allows them to break the tie at certain points in their tenancy. This is typically at rent review or renewal of their agreement, or more exceptionally, where there is a significant increase in price or trigger event having an impact on trade. Even if the tenant does not intend to go free of tie, they can request MRO to compare a free of tie deal to their tied offer at rent review. It means a tenant can check they are no worse off than if they were free of tie, and many have used the MRO offer to strengthen their hand in negotiations and get a better tied deal. The PCA must take this guidance into account in carrying out their functions. This includes in investigating Code breaches and taking enforcement action as a result. The PCA (and any appointed arbitrator) must also take it into account when arbitrating Code disputes.”

The guidance will come into effect from 1 May 2023, including in relation to cases where a MRO notice is served on or after that date.

Matteo Basso Announced As Winner In The Great Honakaku & Awamori Cocktail Contest 2023

Matteo Basso of The Malt Lounge & Bar at The Prince Akatoki, took home the top prize of a trip to Japan with his creation, named Otsukaresama The UK Bartenders’ Guild, in partnership with the Japanese Sake & Shochu Makers Association (JSS), held their second annual contest dedicated to bringing awareness to these two Japanese spirits categories and to inspire creativity and innovation among UK bartenders.

The Honkaku Shochu and Awamori spirits, which were the focus of this year's competition, are the most characterful and culturally important distilled spirits in Japan, produced with a microorganism called koji-kin, a type of mould indigenous to Japan.

The winner was Matteo Basso from The Malt Lounge & Bar at The Prince Akatoki in London with his cocktail, named Otsukaresama.

The cocktail was made from 45 ml Nikaido kichomu Shochu, 20 ml Beniotome Shuzo Shochu, 10 ml Tumugi, 10 drops of sakura bitter, and atomised Kanade white peach liqueur, and was then garnished with a macaron filled with jam and umeboshi.

It took its inspiration from a word used in Japan at the end of the shift, meaning "thank you for your hard work" with Matteo taking home the prize of a once-in-a-lifetime trip to Japan.

Runners up were Samuel Boulton for his creation Sumo and Gregorio Soriente for his cocktail Wax ON - Wax OFF. Judging the entries in a live final taking place at The Aubrey at the Mandarin Oriental Hotel on 13th March were Oliver Eardley, winner of last years’ contest and Head Bartender at the Ivy in Paris, Peter Dorelli, International Ambassador for UKBG, Mino Komatsu, from the Japanese Sake & Shochu Academy and Pietro Rizzo, globally recognised bartender and Bar Director of The Aubrey.

Potential entrants were first asked to attend an online seminar which outlined production methods, flavour

profiles and cocktail inspiration, and was hosted by spirits and cocktail educator, Don Lee, and award-winning mixologist and bar owner, Kenta Goto.

Entrants were then asked to create their own cocktail using one of the spirits taking inspiration from Japanese beverage culture.

The finalists were: Ibrahima Guenne from The Londoner, London Samuel Boulton from Shibuya Underground, Birmingham Gregorio Soriente from Seymour’s Parlour / Zetter Townhouse, London Scott Stevenson from Ga Ga Kitchen & Bar, Glasgow Kevin Achard from ROKA Mayfair, London Alex Young from Ginger Viking, Blandford Forum Simon Thomas from The Blind Bus Driver, Kendal Oscar McCure from Sohe, Newcastle-upon-Tyne Hyppolite Civins from Liquid Assets Consultancy, London Matteo Basso from The Malt Lounge & Bar at The Prince Akatoki, London Marco Maiorano from Scarfes’ Bar, London Thomas Ryan from Hotel Indigo, Exeter Now in its second year, the contest has seen 75% more entries than its first year, with the organisers now looking to come back bigger and better in 2024.

UKBG President, Claudia Carrozzi, said: “It is an honour to be able to partner once again with the Japan Sake and Shochu Makers Association, to provide both expertise and training for our membership.

“We continue to relish the project’s aim to develop and foster interest for Japan’s newly recognised drinks categories, while challenging the UK’s top talent with the audacious task of creating astounding recipes.

“We have built on the success of last years’ event further and the UKBG looks forward to collaborating with the JSS on future projects which continue to bring value and gratitude to our professional community.”

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

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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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Chef's Buyer's Guide

Bacchus Wines PLDC Pacific West Foods

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

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

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

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

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

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

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

The champagne solicited much praise from the diners!”

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

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

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

Farm Frites - The Fresh Taste of the Land Potatoes may be a seasonal harvest, but demand is year round. We balance seasonality with demand to ensure high quality crops are used at their best.

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

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

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

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

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

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

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

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

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

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

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

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

The Quick Oven Fries range is ideal for food outlets who need to serve great tasting fries but can’t use deep-fryers due to location operation or regulation. These fries can be oven cooked in a conventional, trade oven from frozen in just four minutes Fast cooking times mean these fries allows operators to cook five times more portions in 20 minutes than other oven fries.

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

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

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CLH Digital

Issue 152

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 152

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 152

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

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Hospitality Technology

Issue 152

CLH Digital

37

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 152

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.

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

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

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

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

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

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

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

n 01280 822124

e sales@inoxequip.com

d www.inoxequip.com

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

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

Commercial Kitchen Fit-Out

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

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

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

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

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

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

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

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

When total life cycle costs are considered, stainless

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

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

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

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

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

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

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

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

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

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

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Evolution Fryers and Filter Units

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

www.blue-seal.co.uk

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Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

Caterquip Ventilation Ltd is proud to be celebrating their 23rd Anniversary this year.

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

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

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

ice to help you build your ideal kitchen.

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

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

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

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

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

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

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

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

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

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

Commercial Kitchen Fit-Out

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

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

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

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

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

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

The standard specification of our smallest Production

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

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

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

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

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

Kitchen Extract Hygiene – A Burning Issue filters, canopy plenum, fan and ductwork.

Should a kitchen fire reach the extract ductwork, or a flash fire occur in the extract system, then the accumulated grease deposits can act as fuel, helping to spread the fire. The ductwork itself can also help to spread the fire, acting as a chimney through which smoke and flames can travel, spreading the danger to the other parts of the building.

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

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

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

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

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

OiLChef Wins Prestigious Best Kitchen Innovation Award OiLChef is virtually maintenance free, takes 3 seconds to install and only needs to be replaced every 3 years.

FDA Approved technology, and winner of “Best Kitchen Innovation Award UK 2022”, the OiLChef device is virtually unbreakable and maintenance free.

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

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

Congratulations to OiLChef for winning the prestigious Best Kitchen Innovation Award at the Restaurant & Takeaway Expo at the Excel in London. Cooking oil is expensive. Would you like to save up to 50% on fryer oil purchases every month? If you do, then OiLChef is for you.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

and stands out from the crowd.

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

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

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

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

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

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

Aside from customers whom might have outdoor

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

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

Enjoy The Sunshine With Our Maintenance Free Outdoor Furniture!

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

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

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

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

We manufacture all our furniture in Derbyshire.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

tion.

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

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

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

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

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

ExtEnding Extending Outdoors Ltd OutdOOR Living

Outdoor Spaces

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

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

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

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

comfortable climate throughout the entire year.

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

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Retractable Buildings - Retractable Roofs - Glazing Choices - Automatic Awnings

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

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

See the advert on this page for further details.

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

Sounds too good to be true?

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

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

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

Create an outdoor living space to enjoy all year Extending Outdoors Ltd provide a wide range of products to extend outside living.

Planning undertaken as applicable.

30 years experience - guarantees up to 10 years.

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

Most products are exclusive all from Europe.

Pergolas

Verandas

Swimming Pool, Spa & Hot Tub Enclosures Residential and Commercial

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

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

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

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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

Design & Refit

Issue 152

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

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

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

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

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

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

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

Additional Ranges as ILF Continue to Expand

get an estimate today

your leisure. Also included now is an extensive range of stock seating, barstools, table bases and table tops.

Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification. Outdoor items offer a variety of colours within the same product style.

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

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

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

Magicman® is the premier damage repair and restoration service.

www.ilfchairs.com email terry.kirk@ilfchairs.com With the ever-growing success of the ILF Chairs website, 2023 has seen an increase in their stock chairs to 8 ranges available in different Faux and Velvet upholstery and selection of frame colours, plus an 8 colour stock range of Egger laminated 25mm table tops in a selection of sizes.

A full range of table bases in metal and stainless steel are also kept in stock. In addition, a new range called Boutique, elegant seating with frames in Ash, Walnut and Beech and offering a full selection of stain finishes and fabrics.

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

Divided into Contemporary seating, Boutique, Barstools, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables, offering a great selection of products to view at

CLH Digital

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

BEFORE

AFTER

The damage disappears, just like magic!

www.magicman.co.uk

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

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CLH Digital

Issue 152

Design & Refit

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

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

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

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

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

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

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

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

MORE PROFIT CardsSafe is a fantastic hospitality business tool that

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

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

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

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

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

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

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

Design & Refit

Issue 152

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 152

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 152

CLH Digital

51

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 152

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