CLH Digital - Issue #153

Issue 153

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Crippling Energy Costs ‘Destroying Great British Pubs in Every Community’

The British Institute of Innkeeping (BII) has today written an open letter to Ofgem, demanding urgent action to tackle energy suppliers who are crippling fragile pub businesses across the whole of the UK. Earlier this year, a survey of BII members revealed that 50% were forced into signing contracts at the peak of energy prices between July and December 2022.

With meaningful energy support from Government falling away for the vast majority of pubs from 1st April this year, they are now facing a cliff edge of energy costs, alongside the surge in inflationary pressures in every area of their business-

es.

As bricks and mortar businesses at the heart of their communities, they can only reduce their usage so much, with energy intensive kitchens & cellars, as well as the need for their bars to be warm and welcoming for their customers.

Without the ability to renegotiate contracts with suppliers that were signed in an unfair and uncompetitive market, many are facing bankruptcy, despite consumer confidence and turnovers growing in recent times.

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CLH Digital

Issue 153

Editor's Viewpoint

Welcome to the latest issue of CLH Digital A few years ago, long before the pandemic broke I was staying at a pub in Cornwall, where business rates following a revaluation were due to increase £17,000..

I have stayed there several times before, so the owner knows me and he was quite candid (as Cornish people can be) in his opinion of how the government treats the hospitality and on trade industry.

He was furious. As he said, “Everything without consultation. They don’t ask how we are expected to raise this money, they give no advice, they treat the entire industry as a cash cow!”

EDITOR

Peter Adams

The closure of the Energy Bill relief scheme (EBRS) in a weeks time will, according to our front page story from on trade organisations and the Federation of Small Business, result in closures, downsizing and restructuring.

As I have said before, we here at CLH NEWS are not impervious. We have seen the cost of print absolutely shoot through the roof! Some publishers in the sector have withdrawn from print altogether, but currently we are paddling our canoe through the storm. But, like many other businesses, for how long?

A pub paying £24,528 for energy a year under the old government support scheme will now pay £82,539 under the incoming scheme. Hundreds of thousands of small businesses in this position have doubts as to whether they can continue trading.

When the new scheme kicks in on April 1, the Energy Bills Discount Scheme, will offer a far lower level of support for small businesses.

And from what I can understand, while market prices have stabilised for those fixing their contracts now, or who are on variable tariffs, those who fixed last year will see huge increases as they are locked into a high price before the Government’s relief.

As an example, a pub using 48,000 kWh per year in electricity and 192,000 kWh in gas which signed a new contract in August last year would have received a reduction of £60,000 on its estimated £85,000 annual energy bill under the outgoing EBRS. Under the incoming EBDS, that same business would only receive just over £2,000 in support, leaving it a bill to settle of nearly £83,000.

Unsustainable!

I have just returned from a trade show at Birmingham’s NEC. We stay in the city centre,

on Broad Street, and used to frequent a wonderful “backstreet” pub called The Bull’s Head.

Great pub, great beers, great atmosphere and great food, and I was devastated when we were going for an early evening beer to see that it is closed. Apparently, it closed this time last year.

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The grade-II listed pub, which I understand was built in 1901, had been acquired by Davenports Brewery, refurbished reopening in 2016, but was sold by them following an offer from an investment fund.

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

It was also was dressed up as The Garrison Tavern for some of the series premieres of Peaky Blinders, which were shown in the cinema across the road.

TELEPHONE:

I have just checked some online reviews, and haven’t seen a single bad one- every view remembers at the same way I do a really wonderful place!

“Back in the day” a pub like that would have been snapped up, but given all what’s going on with soaring costs, particularly energy, it comes as no surprise that there are no takers at the moment.

This whole debacle, which is seeing long established and once profitable businesses under threat, has to be laid at the door of a government burying its head in the sand.

This is simply profiteering. Tens of billions of pounds being made in profits, and that amount of profiteering cannot be justified. In fact I have just done a search to see how much these companies are making, and it makes me want to drop to my knees and weep!

Which is why 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.

A campaign by everybody involved in the hospitality sector to contact your current sitting MP and all parliamentary candidates and get a definitive answer on what their opinion and/or intention is to support the hospitality and licensed on trade industry.

Do they intend to speak out and take on the profiteering energy companies? What is their opinion on the disproportionate duties on alcohol for the on trade? What is their opinion on hospitality VAT compared to EU counterparts? What is their opinion on the unfair rates system which punishes the hospitality sector?

If they want our vote they have to earn it, and we really should be lobbying them everybody from business owners, managers to staff - bombarding them for answers!

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

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

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

01202 552333

FAX: 01202 552666 sales@catererlicensee.com

www.CLHNews.co.uk @CLHNews CLHNews CLHNews

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

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Crippling Energy Costs ‘Destroying Great British Pubs in Every Community’ Issue 153

(CONTINUED FROM FRONT COVER)

£100,000-A-YEAR ENERGY BILL” Adrianne Mead, licensee of the Royal Oak in Isleworth is facing energy bills of over £100k a year, after being forced to take a 12 month contract in September 2022, at the peak of energy prices.

Adrianne commented: “We run a very successful pub, operating at the heart of the community for nearly 8 years now. We have survived through the huge challenges of the pandemic, but the threat to the survival of our business has now reached a critical level, with our energy costs tripling. At the time we signed our contract, Government had promised support for 2 years to consumers, and 6 months for businesses, and the then Prime Minister, Liz Truss, also promised business support after April 2023 ‘to vulnerable sectors, such as hospitality, including our local pubs.’

“The shortest contract available to us was for 12 months – we had no option but to sign, and we are now in a position where we are paying nearly £10,000 a month on the energy needed to keep our lights on and our kitchen open. If we were to get a contract with our supplier now as a new customer, we would only be paying £3,000 a month.

“These huge costs, delivered as part of a contract we had to sign in an unfair and uncompetitive market are now threatening the survival of our business – one that contributes a significant amount of tax into Government. More than that though, we stand to lose our home and our livelihood, whilst our community will lose a valuable and essential asset for local people. If we were allowed the option of renegotiating our contract with British Gas and YU Energy, it would save our business, but also benefit them, as if we have to close, they will lose all income from the pub.

“The stress we are feeling as a business is keeping us awake at night, putting an immense strain on our everyday lives. We have cut our usage as much as we can, but we are a warm, welcoming hub which provides so many local people with a place to escape from their own cost of living pressures, and we see it as our duty to continue to provide this.”

RENEGOTIATION WINDOW As costs soar, British Beer and Pub Association (BBPA) has urged the Government to ensure suppliers offer a renegotiation window for pubs and breweries locked into extortionate energy contracts.

The BBPA is urging the Government to insist suppliers offer a window for renegotiation to allow businesses locked into sky high rates to recover their cost base.

Joanne Farrell who runs The Windsor Castle near Stockport said: “When energy costs rocketed my bills went up threefold, the end of the support will see them rise even further. I’ve run this pub for 15 years, but this is the toughest it’s ever been to keep it going.

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will be lost from communities across the country forever.

“We need the Government to step in give businesses in the “pain zone” of sky-high contract rates a window to renegotiate and bring those costs down. It's clear a fair and sustainable energy market for businesses as well as consumers is needed before it’s too late.”

“DAYS AWAY FROM FAILURE”

“I’m doing absolutely everything I can to save on energy costs, but I also want my pub to remain a welcoming and warm place local people can enjoy. I’ve installed a wood burner which saves me money and I’m hoovering in the dark so I’m not paying for electricity when there’s no customers in.”

Steve Alton, CEO of the BII commented: “Our members, independently running pubs in all communities, are in many cases days away from business failure, as a direct result of the unfair and unviable energy costs they are facing. These otherwise successful and essential community hubs are being forced to the brink of bankruptcy by energy suppliers, who are quite simply profiteering from vulnerable small businesses.

The Association’s urgent call follows a longer-term ask made at the end of January for a Government inquiry to investigate poor practice by suppliers. The BBPA called on the Business and Treasury Select Committees to act, following reports from publicans and brewers there were sharp increases in non-energy costs being layered onto bills, harsh new terms and conditions, requirements for enormous up-front security deposits and in some cases flat out refusing to contract with hospitality businesses at all.

“Despite the Government’s initial intention to support pubs with energy bills past April 1st, the Energy Bills Discount Scheme (EBDS) provides almost no relief to licensees, who will now be paying, in many cases, more than 4 times more than they were in 2021. With wholesale prices falling dramatically in 2023, anyone signing into a new contract now can access prices as low as 30ppkWh, which is in stark contrast to contracted rates in 2022.

PROFIT MARGINS “ERASED” Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “This has been a critical issue for our sector for far too long and as the 1st April draws closer we have reached a point where businesses have nowhere left to go, as costs increase, and their profit margins are completely erased.

“Last week the Government extended energy support for consumers but left businesses out in the cold, in doing so the Chancellor recognised the UK’s energy market is broken but to date has done little to fix it. As a result, pubs and breweries are now doing all they can to prepare for an extreme hike in costs come 1st April, with some expected to pay almost £20k more for their bills than the day before.

“If these costs were passed on at the bar it would push prices for customers through the roof. Our pubs and brewers are doing everything they can to limit the impact of these baked-in higher costs on consumers but it’s becoming increasingly difficult to do so.

“With no action on energy for businesses, the simple fact is thousands of our pubs and brewers will be at risk of closure come 1st April and

“Government’s extension of the Energy Price Guarantee (EPG) for domestic users was the right thing to do, protecting vulnerable consumers from the cost of heating their homes and cooking for their families. So many small businesses, but particularly pubs, will have no protection from the end of this month, standing to lose their businesses, family homes and livelihoods.

“Ofgem’s review of the numerous bad supplier practices including failure to pass on the Government support as well as rocketing standing charges, has already taken too long, and any further delays will now result in unnecessary business failures. They must use all of their powers urgently to encourage suppliers to recontract with those businesses who had no option but to sign deals at the peak of energy prices, or face being cut off.

“This is not just an issue of a small business disappearing – there will be a ripple effect on entire communities, losing essential skilled jobs, impacting on local suppliers & brewers, with lost Government taxation and repayment of pandemic specific debts.”

You can view the letter here.

Contact Or Cashless - The Great Debate 4

CLH Digital

Issue 153

By Kamran Hedjri, Founder and CEO, PXP Financial (www.pxpfinancial.com)

As increasing numbers of more pubs and restaurants chains – including make a permanent move to card-only payments, it would seem the days of ‘cash is king’ are well and truly behind us. Major chains such as Prezzo, Itsu and Côte Brasserie have jumped on the trend, and a recent survey revealed that more than 90% of all eligible card transactions were made using contactless payments last year – a record figure.

Or are they? As the cost-of-living crisis continues, cash is making a comeback, with record amounts being withdrawn as consumers increasingly rely on notes and coins to help them manage their budgets. Some pubs are even offering a 10% discount for cash.

It’s time to ask, is the hospitality trade putting customers off by refusing to accept physical currency?

WHY BUSINESSES ARE TURNING THEIR BACKS ON CASH In December 2022, Chilled Pubs released a statement explaining its decision to stop taking cash payments, citing guest preference, security, and efficiency as the main reasons for making the move. There certainly are benefits to be had from going cashless and reducing crime probably tops the list advances in digital wallets and biometrics make card cloning and other associated fraud increasingly difficult.

Not only this but cash is a useful tool for criminals, thanks in large part to it being particularly difficult to trace – it’s no surprise then that when hospitality businesses handle less cash, instances of robbery drop.

To strengthen security around cashless transactions further and stay one step ahead of fraudsters at all times, we’re continuing to see major advances and innovation across security technology, including embedded microchips, Near Field Communication (NFC), Address Verification Service (AVS), geolocation, and artificial

intelligence payment systems.

For businesses, cashless transactions improve efficiency. That’s because the everyday management of money is easier due to eliminating the need to store, protect, withdraw, and deposit physical money. And of course, lots of us now prefer cashless payments, having become accustomed to them during the pandemic, even for those in society that had never used them before. In fact, less than a fifth of UK consumers still prefer paying in cash.

THE CASE FOR A SLOWER TRANSITION TO A CASHLESS SOCIETY All this is not to say there aren’t downsides to putting up that ‘card payments only’ sign. Despite the robust security measures that are in place with cashless transactions, it is an unfortunate truth that as transaction volumes increase so too does the amount of fraud across all payment channels, including online, mobile, and in-person.

This mean that for many consumers, data, privacy and cybersecurity issues are a justifiable concern.

Hospitality businesses can address these concerns by using a hosted solution - outsourcing payment security to a trusted partner. They can also deploy point to point encryption (P2PE) to remove sensitive cardholder data from your systems.

I also recommend utilising tokenisation, which replaces sensitive card data with a token that can be used across various front and back-end systems instead of the real card data.

LOOKING TO THE FUTURE It’s not just the security of cashless payments that causes concern. Many feel that cashless spending makes it all too easy to overspend at a time when budgeting is front of mind for us all. But with digital wallets such as ApplePay featuring budgeting tools that help users flexibly plan budgets, cashless payments can actually help consumers control and track their spending effectively.

We are currently at a crossroads of technology and tradition. Giving customers choice is key, which means having the technology in place to accept a range of payment methods. At the same time, businesses should harness new payment technologies to provide cash-carrying customers the reassurance they need to embrace a cashless future.

Clermont Hotel Group Unveils Training Centre ‘The Academy’ Clermont Hotel Group, the largest hotel owner-operator in London, has announced the opening of The Academy, a dedicated learning and development centre designed to deliver best-in-class hospitality training for its new and current employees.

They are at the heart of everything we do for our customers, and their development is of huge importance as we set out to grow and expand the business following the rebrand from Great London Hospitality (glh) to Clermont Hotel Group.”

With over 1,600 employees spread across its 17 hotel properties and head office in London, Clermont Hotel Group has created The Academy as part of its ambition to help people forge lasting and successful careers within the hospitality, leisure and travel industries. Located within the iconic Tower hotel, the space comprises a high-spec classroom and mock reception area, to provide a base for learning and growth within the business.

Last Autumn, glh transformed into ‘Clermont Hotel Group’, revealing a brand-new identity in line with fresh business vision and strategy. The significant rebrand, which marks the culmination of £90 million investment in the past five years, has seen the company streamline and reposition a number of property assets under three key brands: The Clermont, Thistle and Hard Rock Hotel London – which together fall under the Clermont Hotel Group umbrella.

The Academy’s rigorous curriculum allows employees to access a mix of face-to-face and virtual masterclasses, focusing on live scenarios to ensure consistent quality and exceptional service. A breadth of downloadable materials such as how-to guides and development toolkits also aid individuals’ mental health and wellbeing.

Partnering with accredited apprenticeship providers, Clermont Hotel Group offers its employees nationally-recognised qualifications, covering all aspects of the business from Level 2 Production Chef to Level 7 Accountancy.

Amanda Hall, Head of Learning & Development at Clermont Hotel Group, comments; “We are delighted to be presenting The Academy to our wonderful people.

The rebrand and shift in strategy expands across all elements of the business including its internal employee engagement, taking a people-first approach. Bringing through and celebrating extraordinary people, ensuring staff development, and helping people to take ownership and pride in their careers is integral to the business’ fresh approach.

“As part of our journey to becoming Clermont Hotel Group, we underwent a significant project internally to craft a refreshed set of core values. Speaking to our teams and discovering exactly what it is that’s important to them while at work, we landed on three: Bold, Adaptable, Real”, Hall continues.

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

Pubs & Restaurants Grow Sales Again in February but Battle Soaring Costs Issue 153

February sales at Britain’s leading managed restaurant, pub and bar groups were 3.9% ahead of last year on a like-for-like basis, the latest Coffer CGA Business Tracker reveals.

The Tracker—produced by CGA by NIQ in partnership with The Coffer Group and RSM UK—has now recorded year-on-year growth for five consecutive months. However, the figure is substantially down from 10.1% in January and is well below the current rate of inflation in the UK. Pubs performed the best of the Tracker’s three market segments to continue a solid start to 2023, with likefor-like sales 6.9% ahead of February 2022. Restaurants achieved modest growth of 1.9% but the bars segment continued to struggle, with sales down 10.1%.

Continuing the pattern of recent months, sales in London comfortably outpaced the rest of the country in February. The Coffer CGA Business Tracker shows sales within the M25 were 7.6% ahead year-on-year—well over twice the growth of 3.1% outside the M25.

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: “Hospitality trading is now consistently ahead year-on-year, and consumers’ appetite for pubs in particular remains undimmed. That demand allows the sector to be optimistic when planning for the long term. However, the real issue the sec-

CLH Digital

tor faces is the cost of doing business right now. It was therefore disappointing to hear about the lack of energy support in the budget. This risks the future of many businesses to survive this period of cost pressure and benefit from the positive demand that exists.”

Mark Sheehan, managing director at Coffer Corporate Leisure, said: “Hospitality sales continue to grow but still lag inflation. London continues to rebound strongly. There is strong demand for the best sites in London and we expect this to continue. We expect to see sales growth mainly on the back of price rises but what operators need to see across the board is increased volume, which is difficult to see until wage rises outstrip inflation.”

Paul Newman, head of leisure and hospitality at RSM UK, said: “It’s positive news to see another month of year-on-year growth for the UK hospitality sector. Although there were no meaningful sector-specific reliefs in last week’s Budget, news that the UK is likely to avoid a technical recession alongside a significant fall in inflation later this year should provide a boost to consumer confidence. Operators will be desperate for this mood swing to translate into an uplift in spending across the UK’s pubs and restaurants over the coming months as they continue to grapple with rampant food inflation and rocketing energy bills.”

“Reduce Hospitality VAT” Gathering Momentum – Now at Over 15,000 A petition to reduce the VAT on Hospitality to 10% from the current rate of 20% has been launched and now stands at over 15,000 supporting signatures.

– We have higher debts payments coming out of the pandemic presenting a perfect storm of costs that pubs/bars, restaurants and accommodation providers cannot absorb.

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.

The petition, which can be viewed here follows a demonstration outside the Treasury in November last year and is urging the government to support the sector in order for it to survive the storm – or risk losing a large proportion of the industry to it.

The petition is calling on the government to reduce VAT to 10% to help weather this unprecedented storm, stating that this rate should be extended to:

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

The petition highlights that the current tax system is disproportional and should be changed alongside changes in tax on supermarkets and online sales.

The industry the petition says is facing “unprecedented hurdles”: – Wages have increased 20% – Food prices have risen by 8.5% – Utilities have doubled – Rates are soon to rise

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• Hot Food • Soft Drinks • Hot Drinks • Events & Door Tickets • Accommodation • Attractions Just one day before the Chancellor’s spring budget on March 15 Scotland’s Licensed Trade Association managing director Colin Wilkinson once again called for the VAT cut “: “The Chancellor, if he

There has been a long-running campaign by the tourism industry dating back over 13 years for the UK to introduce a rate on VAT below the standard rate of 20% on services supplied to tourists.

Supporters of the cut, including CLHNews who wrote to then Chancellor (and now Prime Minister ) Rishi Sunak , have argued that this would allow hotels, restaurants, pubs and visitor attractions to cut prices, boosting sales and employment in this sector, which in turn would generate growth in the wider economy, all thus far to no avail.

The government is obligated to consider parliamentary debates for petitions which reach over 10,000 signatures, and this current petition standing at 13,700 signatures has a deadline of May 7, 2023

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CLH Digital

Issue 153

Five Mistakes Restaurant Marketers Will Make In 2023

By Neil Kent, MD of Chapter Communications (https://chaptercommunications.co.uk) Restaurant operators have become very thick-skinned over the past couple of years. Good news has been hard to come by, so when a glimmer of blue skies can be seen, they double-down on what they do best – bringing people together to meet, laugh, catch up, celebrate and commiserate.

people?

The outlook for 2023 is still fuzzy. And as you line up, head down, waiting for the starter’s gun, these are the hurdles you’ll need to spring over as you go for glory.

Distraction will be a major problem for restaurant marketers this year. The truth is, that whilst you know the market pressures that your competitors are facing, you don’t know what internal struggles they may have.

Don’t be fooled by the herd all heading in one direction, often blindly. Stick to the decisions that will impact your business and make your customer’s experience better.

ERODING YOUR VALUE PROPOSITION When we first launch our businesses, we are dead set on our business plan. We won’t discount, we won’t cheapen our brands and we absolutely won’t be dragged into a race to the bottom. Then the pressure seeps in. You have stock you need to shift. One little promotion won’t hurt, will it?

It is imperative, for the long-term health of our brands, that we constantly remind ourselves of our core values and stay true to them. Why did we set out on this road in the first place? What did we want to be known for?

When they came in droves, what did they come for? Our values are everything.

If a foundational pillar of your business is quality, under no circumstances do you drop your standards.

Quality equals value for money, regardless of price.

IGNORING LOYALTY To tempt new customers, you need to do something different – be bold and bright and better than the rest.

Your snazzy social media posts and themed nights appear to be drawing in the people, but are these ‘your’

Customer loyalty is the lifeblood of any successful business, and the reasons for this are plentiful. Retaining customers costs a fraction of acquiring new ones. Loyal customers will forgive small mistakes. They are brand advocates, and they want you to win. Ignore them at your peril.

CURTAIN TWITCHING

FORGETTING THE BASICS In an effort to try something new, hospitality settings will forget the foundations of communication. Weekly newsletter? No one reads it anyway. Website updates? It’s all about social media these days. Loyalty programme? Customers only care about the price now. Think again.

The key to sustainable success in marketing is continuous improvement. Evolution not revolution. Drastic changes of direction can spook customers unless they are properly explained and ideally forewarned.

Consumers don’t like surprises, so pre-empt any changes with clear, concise and transparent messaging. This will land far better and bring them on the journey with you.

CUTTING BACK When things are rocky, or uncertain, businesses often clam up. This might be due to cutting spend or simply not knowing what to say. The silence is deafening. Cutting back on your communication, marketing and customer engagement is a flag waver to say that things are not as they should be. Instead, look at efficiencies rather than taking a sledgehammer to your marketing budget. Use the opportunity to review and shift spend to areas that are providing ROI, and challenge your suppliers to demonstrate their impact.

Ty’n Llan in Llandwrog Diversifies Services to Help Local Residents Come Together with Support from Pub is The Hub The Ty’n Llan in Llandwrog, North Wales, is the first pub to be supported in diversifying its services as part of a new two-year programme for Wales from Pub is The Hub in partnership with The Prince’s Countryside Fund.

Pub is The Hub, the not-for-profit organisation that helps pubs to diversify and provide essential local services, is supporting projects in rural areas across Wales after receiving a grant of £25,000 from The Prince’s Countryside Fund.

The Ty’n Llan was reopened after four years of closure in December 2021 by local residents who formed a community benefit society called Menter Ty’n Llan. The core vision to create a busy community hub, encouraging a wide range of ages and interest groups to come together. Its focus is also to support local people by promoting wellbeing and helping to tackle the issues of social isolation and loneliness.

Expert help and a Community Services Fund grant from Pub is The Hub was provided to help support the pub’s calendar of social events, groups and volunteer opportunities. The grant helped with the purchase of equipment to assist these groups, including a crock pot, soup warmer, bingo machine, portable PA, IT equipment, PlayStation, iPad, and garden tools.

This has helped to support an over 60s lunch club, quiz and bingo evenings for all the community, and local clubs including a young people’s group, which have Chromebooks and a PlayStation for educational sessions, entertainment and socialising.

includes a sensory and wellbeing corner, for all the community to enjoy.

Chair of the management committee of Menter Ty’n Llan, the community benefit society that owns and runs the pub, Caryl Elin Lewis said: “The range of activities offered at the pub has created a real sense of community and helped to improve people’s health and wellbeing through volunteering, socialising and learning new skills.

She added: “The support from Pub is The Hub has been invaluable in helping us to facilitate and run these important groups that bring local people together. People who would never have previously visited Ty’n Llan as a pub, now visit on a regular basis to participate in activities and meet friends.”

Wales Regional Advisor for Pub is The Hub Malcolm Harrison said: “The Ty’n Llan is a pub that is truly at the heart of its community. It has become the hub of the area and the focus of a range of exciting activities for those in the village and further afield. It has been a privilege to help the team at the Ty’n Llan bring people together in this rural area.

“We are continuing to help pubs in Wales to diversify to help their local communities whether that is projects such as village stores, cafés or allotments.”

Ellie Burnage, Head of External Affairs at The Prince’s Countryside Fund, said: “We are so pleased to be supporting projects such as Pub is The Hub and their work with businesses such as the Ty’n Llan is vital in ensuring that rural communities remain sustainable. Our grants programme, which opens again for applications in March 2023, helps to address the challenges faced by those who live and work in rural areas by powering community-led solutions.”

Looking Ahead to… Food & Drink Expo There are now also opportunities for volunteers to be involved in the upkeep of the garden, which

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/

Modest Growth and Falling Frequency in the UK’s Eating and Dining Out Market Issue 153

The latest data from Lumina Intelligence’s Eating and Drinking Out Panel (EDOP) reveals that the UK’s eating and drinking out market has experienced a modest increase in penetration and a fall in frequency in the 12 weeks ending in 19/02/2023. The average penetration has increased by just +2.0ppts yearon-year, hindered by the rising cost of living and train strike activity. Despite a reduction in COVID concerns and the World Cup, the market failed to gain the anticipated boost.

Consumers have been impacted by rising prices, leading to an +8% increase in average spend. However, the Pubs and bars segment has seen the largest increase in share occasions year-on-year (+1.3ppts), mainly due to recovery from a weak comparison. Pubs and bars have also benefitted from increased lunchtime patronage during the World Cup. The data also shows that consumers are prioritising value for money. Lunch

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has enjoyed the largest increase in day-part share this year, with retail and catering channels both up by +0.6ppts year-on-year. Value for money has seen the most significant growth as a reason for choosing an establishment at breakfast (+3ppts) and lunch occasions (+2ppts), as consumers prioritise affordability when on the go.

“The current market presents a challenge, as seen in our latest EDOP data, with a slight increase in penetration and a decrease in frequency,” observed Katherine Prowse, Lumina Intelligence’s Senior Insight Manager. “Despite this, the pubs and bars sector has shown its resilience.”

The ongoing challenges in the market make it essential for operators to focus on meeting consumer demands for value for money and providing an experience that meets their changing needs.

The Hospitality Blue Badge Access Awards 2023 Launches Next Month The search is underway to find the very best in exceptional accessibility for disabled people and to reward hotels, restaurants, leisure, and tourism venues worldwide that are getting ‘Accessibility with Style’ right. The launch of the Blue Badge Access Awards 2023 sets the gold standard for ‘Access for All’ in the hospitality industry and will take place at the brand-new Sun Street Hotel, in London EC2 on Tuesday 25 April 2023.

• There are now 14.6 million disabled people in the UK increasing with an ageing population. (Source: FRS 2020/21) • Nearly 1 in 5 working adults have some kind of disability and the spending power of disabled people and their households is worth over £274 billion per year to UK businesses.

(Source: Scope/Purple Pound) • 45% of disabled consumers say their choice of hospitality venues were limited because of their disability or access needs (Business Disability Forum/Open Inclusion 2022) • Accessible tourism in England is worth a £15.3 billion a year (Source: Visit Britain) The aim of the awards is to encourage hospitality industry bosses, architects, and designers worldwide to consider ways in which they can address the needs of disabled people and to make their experience more joyful and inclusive. The Blue Badge Access Awards are the only awards that recognise exceptional accessibility for disabled people through stylish thoughtful design, innovation, and liberty in the hospitality industry.

12 categories will award the best accessibility in bars, hotels, restaurants, historic buildings, and any public venue in the hospitality sector. Nominations can be made by the public, design professionals, venue managers and owners in the hospitality business.

• NEW for this year is the Best Accessible Spa award.

• The Access Champion of the Year Award and 2 Conceptual Design Awards • Along with the most Accessible Toilet Award 2023, the BBAA announces that the Ludicrous Loo Award is BACK! (The exception award for lack of accessibility) The BBAA awards are run by Fiona Jarvis and Robin Sheppard united by their mission to celebrate thoughtful and stylish inclusive design. Fiona Jarvis Founder and CEO of Blue Badge Style says, “If you have gone the extra mile to make your venue accessible to everyone, and in doing so you have treated disabled guests as customers rather than ‘compliance issues’ then you are just what we are looking for”.

Co-Founder Robin Sheppard, President of Bespoke Hotels is the leader of accessibility in the hospitality industry adds, “We want to drive the industry to replace the DDA compliant rooms and re-title them ‘Liberty Rooms’. Disability is not only about wheelchair access. 9% of disabled people are wheelchair users, and 75% of disabled people have hidden impairments. We need to look after all our disabled guests. Many accessible hotel bedrooms can look more like a hospital than a hotel. This needs to change”.

Has Food Inflation Reached Its Peak?

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their menus.

In February 2023 the twelve-month rate for ONS CPI food and nonalcoholic drinks inflation reached 18%. This is higher than general inflation (10.4%) for the same period. The IGD had forecasted this to peak at 17 to 19 % in early 2023. Mike Meek, Procurement and Sustainability Director at allmanhall (www.allmanhall.co.uk), looks at why we are still seeing such high food prices and rates of inflation and what to expect for the rest of the year.

As an independent measurement of food inflation, The Food Foundation’s ‘Basic Basket’ reported that food inflation increased by approximately 17 to 22% March 2022 to February 2023. The 12-month rates of inflation for all individual CPI food categories increased by over 12.5%, with the exception of fruit, at 6%. The highest price rises were for breads and cereals at 16%, oils and fats at 26.7%, and milk, cheese and eggs at 31.1%. Food inflation is expected to remain problematic, short term. Despite the rate of inflation expected to gradually fall over the next twelve months immediate marketplace inflation is still historically high, which will continue to impact food prices.

With so many uncertainties in the market, providing accurate forecasts and predictions is not an easy task. UK food manufacturers are still experiencing increases in the price of goods, and global commodity prices are still 50% higher than pre pandemic levels, though the effects of Covid disruptions on supply chains are finally diminishing.

“We had expected that the current global economic slowdown and the UK recession would lead to falling demand and act as a downward pressure on prices from a supply side, and that better weather in 2023 post La Niña would lead to improved harvest yields,” comments Meek.

“Constraints on supply as a result of the war in Ukraine, coupled with its importance as a global food exporter and high gas prices, have, however, all contributed to keeping to keeping prices stubbornly high.”

As an example of how continued high input costs are impacting industries, the UK egg industry has suffered a decline in the national flock,

Meek predicts“ food inflation will initially remain tenaciously high, forecasted to be well above the five-year average.” However, many categories have reached or are close to reaching peak inflation. This is not to be confused with cost reductions; really what it means is a slowing of the rate at which prices are increasing. Products that this deceleration could start to impact are bacon and pork. As well as any products that require energy intensive production methods like hothouse tomatoes and capsicum peppers.

So what can foodservice operators do to traverse the recent price rises?

causing market failure and a decline in self-sufficiency, and the resulting increase in price for eggs.

Weather is also compounding the problem. There are concerns that UK farmers are restricting crop plantings upon fears of potential drought or water restrictions following the record low levels of UK rainfall in February. This will reduce supply, impacting availability, which is likely to then drive-up potato prices later this year. Abroad, poor weather conditions in North Africa and Spain have already had a dramatic effect on prices and availability of some fresh produce such as salads, capsicum peppers and tomatoes resulting in empty supermarket shelves.

On a positive note, some goods are going against the trend. Vegetable oil commodity prices are falling and this should eventually flow through to lower product prices for caterers. Spring is a time at which dairy commodity prices begin to soften, with a drop in the average farmgate milk price. And the price of UK old season lamb is now 10.35% lower than a year ago – good news for those who can afford to keep meat on

Moving from branded purchases to own label can be highly economical. Particularly if they’re being used in back of house production and where quality standards allow. Another way to release value is by understanding the relative costs of similar product groups and rebalancing purchases in preference of cheaper alternatives. For example, looking at protein at a commodity level, deadweight lamb is 511p/kg, beef 492p/kg and pork 211p/kg. Whereas non-meat protein alternatives such as lentils are 168p/kg – food for thought when planning menus?

It’s important to take into consideration the likely future market dynamics. Be cautious about trying to secure long term price holds when commodity market prices are high, as they currently are, and when some are likely to fall. Longer term price fixes are more effective when commodity prices are low as the risks associated with overpaying are minimised.

Food procurement support from an expert that understands the complexities of food markets and supply has never been so important. This enables the management of the supply chain and offers foodservice operators proficient negotiation, mitigation of extreme and sudden price rises and insightful advice to help plan and make best use of budget available.

Nightlife Venues Launch “Pub Pride” with ‘Ask for Clive’ Campaign to Make Venues Inclusive and Safe shouldn’t feel like they are donating, and we won’t be shaking a tin.”

Returning on Friday May 26th for its third year, the fast growing Pub Pride event from the Ask for Clive campaign invites British pubs and nightlife venues to establish themselves as friendly spaces for the LGBTQ+ community.

Sean Hughes, owner of Gastropub Dylan’s at the Kings Arms, said: “Pub Pride is all about getting people into local pubs in cities, towns and villages all over the UK where maybe people wouldn’t usually have access to a local Pride event. It’s an opportunity for everyone to come together and celebrate the diversity of people that come into and possibly work with your venue or in the venue. Most importantly, it happens where you eat and drink in your home village town or city.

The event welcomes in Pride month for local communities, with pubs, bars, and clubs participating in a range of ways. Some simply display Pub Pride flags and bunting to show their support, while others put on special events including live music, drag shows, karaoke, street art, as well as food and drinks.

Campaign organisers recommend that venues spread the celebration across three nights, including softer entertainment such as cinema and talks on Thursday and a party night on Friday. Venues can take part by signing up by March 30th 2023 at www.pubprideshop.co.uk 2022 saw more than 250 venues across the UK sign up, from villages to major cities. Ask for Clive aims to grow this significantly in 2023 and are working to this end with existing venues and trade partners including Punch, Big Smoke, Brighton Gin, Piano Works, and GigRealm.

Registration starts from just £25. This will sign a venue up, map it and register it as an Ask For Clive venue and a welcome space for the LGBTQ+ community. £50 will get a venue Flags and Bunting in our 2023 theme of Purple, and £100 will get all of this and six staff tees. The campaign will market participating venues on its social channels, and send a pack of custom digital assets with their logo on that can be used in the lead-up and on the night.

Danny Clare, Co-Founder and Chair of Ask for Clive commented: “Pub Pride drives much needed footfall and sales for venues, but more

“Pub Pride will always be held on the last Friday of May, just before Pride month in June. This way, pubs and venues can use this as a nice transition into Pride celebrations, leaving the flags and decorations up for the duration of Pride Month.” importantly it boosts inclusivity. We created Ask For Clive to counter a rise in discrimination, but through positive means. The campaign is most effective where you’d least expect it, and is present in almost every type of hospitality and retail sector across the nation.

“Being registered with Ask For Clive makes a more desirable, welcoming venue for all, as people are able to see inclusivity values on your front door. Since starting in 2019, the campaign sticker is now on the doors of over 3,000 establishments across the UK, including iconic gay clubs in major cities, but also pubs in rural communities, which we celebrate even more.

“Pub Pride is our biggest annual fundraiser, and we aim to do this through added value and engagement, contributions from Partner Beers and our cocktail competition, discretionary contributions to entertainment, food and beverage promotions are all encouraged. Visitors

With around 60% of the UK’s dedicated LGBTQ+ venues disappearing in a decade, Ask for Clive is also working on a ‘Lost Venues’ initiative to reanimate some of the iconic spaces lost in the past few years. These include The Yard in Coventry, which faces imminent closure due to development of their site.

Ask for Clive is a charity that focuses on inclusivity. It asks inclusive establishments to put a sticker with the charity name on their door with a clear message that “Everyone is Welcome Here”.

The charity also provides a brief for staff on how to deal with discrimination queer patrons may experience. It is pre-emptive, and aims to create a welcoming environment where discrimination is clearly not accepted. If pub-goers see the sticker, they’ll know the pub is LGBTQ+ friendly.

Register at www.pubprideshop.co.uk before March 30th.

Glasgow Pub Receives Transformational Garden Refurbishment The Florida Park, a community pub on Battlefield Road in Glasgow – located next door to the iconic football stadium, Hampden Park – is unveiling its brand-new garden on Saturday 25th March following an incredible refurbishment of nearly £85,000. The garden will reopen just in time for Scotland’s eagerly awaited UEFA EURO 2024 qualifying game against Cyprus.

The Florida Park is part of Proper Pubs, Admiral Taverns’ community wetled operator business, which has over 165 pubs across the country. The investment was funded by pub company, Admiral Taverns, which owns community pubs across England, Scotland, and Wales, in partnership with Tennent’s Lager.

The pub will showcase a major exterior transformation enhancing the pub’s overall offering, and further cementing its place within the community as a popular social hub. The Florida Park’s beer garden has been completely reimagined to create a vibrant, inviting space for locals and football fans from

further afield to use all year round.

At the helm of the Florida Park is passionate operator, Elaine Ferrie, who came to the pub back in October 2021 with almost 35-years of experience. Elaine has an extensive background in hospitality, and more specifically running bars and events across the UK and Europe. Her wealth of knowledge and expertise in the industry is invaluable and will be key to unlocking the pub’s full potential.

Elaine Ferrie, operator at the Florida Park, said: “I am absolutely delighted to be unveiling the Florida Park’s brand-new beer garden to my customers!

It’s been incredible seeing my vision come to life and I couldn’t be happier with how it’s turned out. It looks amazing and I can’t wait for my customers to experience it. None of this would have been possible without them or the support I’ve received from my team and Admiral Taverns.

Thank you!”

Hospitality Sector Omitted from Additions to SoL List Issue 153

Chancellor Jeremy Hunt has announced measures to tackle immediate labour shortages in the construction industry as part of the Spring Budget 2023.

Prior to the Budget, the Migration Advisory Committee (MAC) was commissioned on 7 February 2023 to undertake a rapid assessment of the Shortage Occupation List (SOL) for the construction and hospitality industries, however, the independent advisory said it did not recommend the addition of roles within the hospitality sector to the list in an interim report.

In the report, the MAC said it had not received “substantial evidence which proves that shortage cannot be filled with domestic recruitment”.

“For the few hospitality occupations at skill level RQF 3-5 in-scope, we do not feel that we have sufficiently clear evidence that these specific occupations are in shortage, or, that a lower salary threshold would be sensible,” the report said.

The MAC had previously considered RQF 3-5 roles in the hospitality sector in the 2020 SOL report, but did not recommend any addition of occupations from the hospitality sector to the SOL and recommended the removal of Chefs.

For the few hospitality occupations at skill level RQF 3-5 in-scope, MAC said “We do not feel that we have sufficiently clear evidence that these specific occupations are in shortage, or, that a lower salary threshold would be sensible. As a result, we do not recommend the addition of any occupations in the hospitality sector to the SOL.” “We again paid particular attention to Chefs, as we did in the SOL 2020 report. Here there is clearer evidence of shortage, and the occupation is the major user within the hospitality sector of the immigration system. We reviewed the evidence that stakeholders provided regarding new training initiatives for chefs and welcome these developments. Less positively, there still appears to be little progress in improving terms and conditions, and in particular pay growth continues to be driven to a large extent by the statutory minimum wage. It is unclear how the sector foresees sustainable domestic recruitment and retention for this skilled occupation when wages remain so low. Overall, the MAC is not persuaded that our decision in 2020 to recommend the removal of Chefs from the SOL should be reversed.”

While the MAC did not suggest any additions to the SOL in relation to hospitality, five roles were recommended to be added in relation to the construction industry. The government has accepted these recom-

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mendations in full.

The following roles are expected to be added to the SOL before the summer recess: 5312 (Bricklayers and masons) 5313 (Roofers, roof tilers and slaters) 5315 (Carpenters and joiners) 5319 (Construction and building trades not elsewhere classified) 5321 (Plasterers) The addition of these five professions will be advantageous to some licence-holding employers, and businesses in the construction industry.

Addition to the shortage occupation list means that employers will benefit from reduced salary thresholds and application fees for these shortage occupation workers.

The MAC will conclude a full review of the SOL later this year and will complete regular reviews in the future, to ensure the immigration system is more agile and responsive to business needs. The success of this endeavour will largely depend on the government’s willingness to adopt recommendations, and only then will businesses see how successfully the government is delivering on its promise to grow the economy.

in the hospitality sector, where food and drink costs for businesses have risen by 24%. This, along with soaring energy costs, has resulted in prices for customers rising more than 12% – the highest in 30 years.

The rise followed price falls in January for gin, whisky and some beers. However, the monthly rise in February was larger than the price falls seen in January.

“If the Government is serious about bringing inflation under control quickly then it therefore needs to address this cost of doing business in the sector, particularly as this is only set to get worse this April when support with soaring energy costs falls away. At this point, contracted prices are due to rise a further 82% on average, which will force operators to raise prices for consumers again, further driving inflation.

Inflation on food and non-alcoholic drinks rose 18.2% in February 2023, up from a high of 16.8% in January.

This marks the highest annual rate in this category for over 45 years, with fresh fruit and vegetables becoming scarce in some supermarkets driving the jump.

Responding to the latest ONS figures, UKHospitality Chief Executive Kate Nicholls said: “The ONS stats released this morning show a clear correlation between the unexpected rise in inflation and inflated prices

“The solution is clear: urgent action on the market failures identified

by OFGEM last week to force suppliers to the table, to enforce the renegotiation of contracts signed between July and December 2022, penalty-free, and to enact full regulation of the non-domestic energy market, if suppliers are not willing to act.”

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UK inflation jumped unexpectedly in February after food prices surged at their highest rate for 45 years, while price increases in alcohol in pubs and hospitality outlets has been the main driver of the increase between January and February 2023.

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UKHospitality Responds to Latest ONS Figures

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

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Demand for UK Hospitality Workers Soars by 46% — With Job Adverts in North East Doubling Since 2019 Demand for UK hospitality workers has risen by 46% compared to pre-pandemic levels – with the number of online job adverts for staff in the North East more than doubling, according to an analysis of new ONS data1 by Indeed Flex, the online staffing platform for temporary work.

It’s a pattern repeated across the country, as employers in many sectors struggle to find staff. The biggest jump in demand for hospitality workers is in the North East, while Scotland saw a 61% increase in job adverts towards the end of 2022.

London had the highest total number of job vacancies, with 10,460 positions advertised online in December 2022, an increase of 26% compared to pre-pandemic levels.

With soaring supply costs and rising wage demands amid the cost-ofliving crisis, businesses in the hospitality sector are feeling the pinch.

Indeed Flex offers a way for employers to boost their numbers by using temporary staff.

It was recently anticipated that hospitality job roles might be added to the Government’s shortage occupation list, which would make it easier for businesses to recruit from abroad. However, Migration Advisory

INCREASE IN JOB ADVERTS FOR HOSPITALITY WORKERS, 2019 VS 2022

Committee only added roles in construction.

Recent research from Indeed Flex found 58% of businesses will be turning to temporary workers to support their permanent teams this year. A quarter (28%) of HR professionals whose business already uses temporary workers expect to make increased use of temps during 2023.

Novo Constare, CEO and Co-founder of Indeed Flex, said: “The hospitality sector is not alone in its struggle to fill positions — it’s a problem facing most sectors right now.

“But during the pandemic, hospitality was one of the sectors hit the hardest. Many businesses were forced to close for long periods and thousands of people were furloughed or made redundant.

“The uncertainty in the hospitality sector made many workers look for other employment. Unfortunately, not all staff have returned.

“On top of rising costs and stretched budgets, it’s a difficult position for companies to be in and many businesses have come to see temporary staff as a vital resource.”

Green & Fortune Annual Fundraiser Secures £45,000 for Charity

St Patrick’s Day marked Green & Fortune’s annual charity fundraiser. This year’s event raised the biggest ever amount since it was founded in 2019.

More than 200 guests joined John Nugent, Green & Fortune’s Chief Executive, for the lunchtime celebration at King’s Place where £45,000 was raised for The London Irish Centre and Hospitality Action.

Guests were drawn from the hospitality industry, London-Irish based businesses, as well as Green & Fortune’s clients and supplier partners.

After a lively lunch with Green & Fortune’s noted hospitality and signature bonhomie there was an auction of lots with the high-stake prizes securing the best ever bids.

Joining the event were the rowers from the Spirit of Hospitality, a twoman crew of Chris Mitchell and Robbie Laidlaw who are set to row the Atlantic in December 2023 for Hospitality Action. They gave guests a glimpse behind the scenes into the conditions and constraints of taking on

the Toughest Row in the World.

Monies raised from the St Patrick’s Day Event will be split between The London Irish Centre and Hospitality Action with a view to supporting and helping those in need. Over the past four events Green & Fortune has raised more than £100,000 for charities underlining its commitment to supporting, caring, and creating opportunities within its community.

John Nugent, Chief Executive at Green & Fortune, comments: “A heartfelt thank you to everyone who donated and supported the day. It’s a huge date in the calendar for the whole company and for all of the guests to get behind it and for so many brands to give amazing lots and raffle prizes, it’s very humbling. We had the best event to date – more money means more people helped, we had more guests attend and we had many more great experiences made. My sincere thanks to everyone and to my team who brought a small piece of Ireland to Kings Cross!”

How To Protect Your Small Hospitality Business from Fraud and Scams 12

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By Lauren Harvey, Assistant Accounts Manager at The Accountancy Partnership (www.theaccountancy.co.uk)

With the cost-of-living crisis, rising inflation and the possibility of impending recession, small businesses across the country are experiencing higher levels of fraud. As techniques are rapidly evolving, it is increasingly difficult for businesses to keep up with these well-armed fraudsters.

Fraudulent activity is further compounded by the staff shortages the hospitality industry has been facing. With the loss of over 200,000 workers nationwide, many businesses have had to take on inexperienced staff, that aren’t used to working in high pressure environments. This combination has increased the likelihood of mistakes and the risk of becoming a victim of fraud, as staff members can be less vigilant or aware of the potential signs.

Research found that in 2021, 84% mid-sized businesses in the UK were impacted by fraud in some way. Small businesses are more susceptible to fraud due to smaller teams and cybersecurity budgets, meaning businesses are less protected. Smaller businesses are often easy targets for fraudsters as they also pose less of a threat when it comes to legal action and damages.

WHAT TO LOOK OUT FOR In hospitality, providing excellent customer service is the main priority for employees. Unfortunately, this is often the thing that is preyed upon as members of staff are careful when it comes to challenging or upsetting customers. A common scam seen across the hotel industry is the use of pre-paid bookings scams. Fraudsters will claim to have paid through an external booking system at the start of their stay, but the hotel has never received payment.

Another common scam reported by restaurants and hotels is the use of stolen cards to pay for meals or

hotel stays, before the card is reported stolen. By the time it is cancelled, the guest or diner will be long gone and unlike with online retail fraud, guests do not provide a delivery address to trace payments.

More generally, small businesses have found themselves on the receiving end of cyber-attacks and phishing scams, targeting sensitive customer and employee data. Instances of phishing emails, encouraging employees to enter credit card details to renew an ‘expired subscription’ have been reported, resulting in the sharing of this sensitive data.

Small businesses should also be aware of invoice fraud. In a 2022 survey, UK Finance found that across businesses, £56.7 million was lost due to invoice fraud in 2021, where the average payment made was around £14,000. For hospitality businesses, these cases have occurred when fraudsters have contacted the business directly, pretending to be one of their suppliers to let them know that their bank details have changed, meaning invoices are paid to a fraudulent account.

HOW TO PROTECT YOUR BUSINESS Businesses can take two important steps to protect themselves. Firstly, ensure that all staff members are aware of the risks and the types of scams that could affect the business. Usually, leadership teams are the most informed on fraud prevention and how best to deal with the consequences. However, it's not just the role of senior members to protect the business from fraud. It’s important for businesses to hold regular training for all employees that focuses on recognising the signs of fraudulent activity. They should also encourage employees to question anything that seems suspicious, especially when it involves sensitive information.

Another step businesses can take is to consult their accountant or financial advisor, who will likely have experience with dealing with financial fraud and HMRC-related scams. Businesses should also talk to their IT provider and ensure that their systems are robust and up to date with the latest security settings to ensure that all sensitive data is securely encrypted.

As scammers are becoming more creative and sophisticated with their attacks, it's crucial that businesses are well equipped with the right security measures. Ensuring employees know how to spot the signs of fraudulent activity and remain vigilant is the key to mitigating the risk of fraud.

Ukrainian Refugees Secure Hospitality Jobs Following Industry Training Initiative

A number of refugees from the Ukraine have successfully found work in Edinburgh hotels after completing the Destination Hospitality Programme to advance employment skills and help people into jobs in the UK hospitality industry.

Maryna, a single mother who fled the war in the Ukraine to find shelter for herself and daughter in Scotland, is now successfully working as an F&B Assistant at the ibis Edinburgh Centre, South Bridge. Commenting on the programme, she states: “I learned to work in a team and I have become more confident. I learned many differences in working with clients in my country, Ukraine and Scotland.

Nine individuals fled the war and were enrolled onto the programme, run in Edinburgh by Springboard, a charity set up to support people – and particularly those from disadvantaged backgrounds – find employment in hospitality. The employability course was funded by Solidarity Accor, Accor’s long-established endowment fund created to fight economic and social exclusion, and was run in partnership with Accor.

“Given that I am a refugee from Ukraine, I would like to be useful for the country which provided us with shelter. Eventually, I would like to return to Ukraine and bring the knowledge I received here to my home country.”

The Destination Hospitality programme was a three-week programme consisting of in-person and online training and engagement to help to develop soft skills and industry-specific knowledge/qualifications, culminating in a one-week

Since graduating the training programme, so far five of the trainees – 90 per cent of whom were Ukrainian refugees - have successfully secured jobs, including two who have secured roles in Accor hotels in Edinburgh.

work placement.

Olga, who left the Ukraine with her children, has secured a role as a receptionist at ibis South Bridge, shares:

The programme offered work placements in several Accor hotels in Edinburgh including Novotel Edinburgh Centre, Lauriston Place; ibis Edinburgh Centre, South Bridge; and ibis Edinburgh, Royal Mile.

“I was amazed by the willingness to help, involvement and flexibility of all Springboard team members. They were ready to find additional placement after learning that the biggest part of our group didn’t have normal access to the internet in our accommodation. They were ready to rebuild and customize some days of the program to respond to the group’s needs. Moreover, they helped me not to forget who I am.

Fran Carr, Talent & Culture Director, Accor UKI, commented: “Accor, our hotel teams and Solidarity Accor are proud to work with partners like Springboard to create a brighter future for those who deserve it. It is our duty to support those impacted by economic and social exclusion, and why programmes like this are so important. I’m excited to hear of the ongoing success these new recruits achieve.”

“The Springboard charity course gave me an opportunity to understand the standards of the UK customer service and hospitality working approaches which are a little different from Ukrainian ones. Being a stranger in a new country, it’s necessary to understand local rules, and business habits and build professional connections. Springboard’s mentors helped me a lot not only with studying modules but with good advice and psychological support.”

Chris Gamm, CEO, Springboard, commented: “It was a huge honour to work with this highly capable and enthusiastic cohort of candidates. The hospitality industry desperately needs great people and each individual brought a unique skill set to the table, along with a desire to learn and a real drive to get back to work.

Having experienced a huge upheaval in their lives and been forced to leave everything, including their careers, behind, it is admirable to see this resilience in action.”

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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Tax Reforms Good News for Small Brewers but Changes Needed to Avoid a Stealth Ban on Takeaway Pints Nik Antona, CAMRA National Chairman, has responded to the publication of details on reforms to the Alcohol Duty System, coming into force on 1 August 2023.

“Small cider makers will also benefit from a progressive duty system for the first time ever, supporting them to grow and increase choice of artisanal ciders for consumers.”

On the new draught duty rate for beer and cider:

On the announcement that decanting from draught-duty paid containers for consumption off the premises will be prohibited:

“CAMRA has campaigned for many years to secure a draught duty rate, and we are pleased that this has come to fruition. We particularly welcome the confirmation that traditional gravity dispense will be captured within the new, lower, duty rate.

“With the Chancellor extending the differential between the general and draught duty rates to 9.2% in the Budget, we look forward to campaigning to further increase that differential to the benefit of pubs, social clubs, and consumers.”

On the new Small Producer Relief Scheme: “Small brewers and cider makers will be pleased to see the details of the new Small Producer Relief Scheme, so that they can start planning for the future.

“With stubbornly high inflation and the impending cliff-edge drop-off in energy bill support, small producers need more help than ever to compete with the purchasing power and economies of scale enjoyed by the global producers that dominate the UK beer and cider market.

“Despite our formal representations and extensive engagement with the Treasury, a workable solution to allow pubs and social clubs to make incidental takeaway draught sales has not been found. It’s good that specialist bottle shops will be able to buy casks and kegs with the general duty rate paid on them to make takeaway sales, but most publicans – who the draught duty rate is designed to benefit – won’t be able to afford or accommodate extra draught containers just to make takeaway sales.

“This, if implemented, will equate to a stealth ban on takeaway pints and is extremely disappointing for licensees and consumers, and especially designated drivers that like to take away a pint or two to enjoy responsibly at home. We will continue to campaign for a workable solution.”

On the confirmation that the reforms will apply in Northern Ireland: “We are pleased to see confirmation that the reforms will apply to Northern Ireland, including the Small Producer Relief Scheme. Northern Ireland has a growing independent small beer and cider scene, and those producers need to be supported in their quest to increase choice for consumers.”

Down Hall Hotel, Spa & Estate Wins Large Hotel of the Year at East of England Tourism Awards Essex Based property, Down Hall Hotel, Spa & Estate, has won ‘Large Hotel of the Year’ at this year’s East of England Tourism Awards, which champions the very best tourism and hospitality businesses in the region, recognising quality, innovation, and best practice.

Held at Milsoms Kesgrave Hall in Ipswich, Suffolk on Thursday 16 March, the awards highlight the incredible work being done in the East of England, and celebrate the people, places, and partnerships that enable the tourism sector to grow and thrive. The event was held in association with Visit East of England, and in partnership with Visit England Awards for Excellence. Down Hall Hotel will now com-

pete with other areas of England at the Visit England Awards for Excellence held later in the year – the most coveted accolade in English tourism.

Linden Beattie, General Manager at Down Hall, comments: “We are thrilled to have been awarded Large Hotel of the Year at the East of England Tourism Awards. It is testament to the hard work, commitment and efforts from the team who strive to offer memorable hospitality across 24 hours a day, 7 days a week. We will continue to invest in the hotel and are currently creating our all-new casual dining space, developing schemes for our next phase of bedroom upgrades, and working hard to achieve higher levels of sustainability across all aspects of the hotel.”

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Healthy and Plant-based Dominate New Product Development in the Food-to-Go Space In response to changing consumer preferences, over two-thirds of all new products in the food industry are now aligned with vegan or healthier eating trends, according to Lumina Intelligence's Food to Go Report 2023.

Awareness around health and sustainability is driving innovation, resulting in a surge of new product development focused on offering healthier and more sustainable options to consumers. The report reveals that Italian products have increased +17% in 2023, as Coco Di Mama’s raft of new products indicates, while Asian cuisine continues to be a popular focus of new product development with notable health credentials.

The report also highlights that vegan, high protein, and calorie-controlled new product development reflects the growing demand for lighter and healthier options. Sainsbury's Flourish meal deal line is a low calorie, high protein and healthy lunch time alternative that aligns with these current trends.

Other leading food brands such as Pret a Manger and Costa have introduced vegan and indulgent snack NPD, ensuring their offerings include vegan snacks to cater to a wide variety of dietary preferences and tastes in response to evolving food eating trends. The report emphasizes that indulgent snacks are important to attract and tempt consumers to trading up.

Indulgence is influencing new drink launches as well, without compromising the healthier and more dietaryinclusive focus, as can be seen with Starbucks' Caramelised Macadamia Oat Latte suitable for vegans. Costa and Leon are also among the brands introducing high-priced, on-trend beverages to cater to changing consumer demands. Tea has also become increasingly popular, helping businesses and manufacturers avoid the sugar levy while offering strong margins.

Stella Artois Partners With British Artists and Hospitality Action To Raise Money For Struggling Pubs wanted to use this traditional medium - albeit with a cheeky twist - to support them. We want to raise as much money as possible so art and pub lovers - buy nude art, help pubs.”

In an effort to support the nation’s pubs, the UK’s most loved premium lager, Stella Artois has partnered with leading British artists to reimagine a series of pub signs as nude artworks to encourage Brits to raise money for struggling pub sector and those who work in it.

Mark Lewis, CEO at Hospitality Action, said, “The research clearly identifies the vital role pubs play in our local communities as a place to meet and socialise. But, like many hospitality businesses, pubs are struggling to just stay afloat in these difficult times. That’s why it’s great to see Stella Artois create such a fun way to support pubs and the people who work within them.”

Inspired by the launch of Stella Artois Unfiltered, ‘Beer, au Naturel’, the eleven-piece collections showcase iconic British pub signs in a more ‘free-spirited’ approach. The nude signs are available for online auction for a limited time only, with all profits being donated to Hospitality Action to assist pub workers struggling with the cost-of-living crisis.

Stella Artois will then match funds raised, up to £50,000.

The Pub Renaissance collection is the latest iteration of Stella Artois’ support for the On-Trade. Last year, the beer brand launched Stella Please which saw it donate 10p up to the value of £150,000 to Hospitality Action, every time someone said “please” when ordering a pint of Stella Artois. Additionally, in 2021 the launch of “Stella Tips,” provided bar staff with much-needed financial support over the period of closure, donating £500,000 to staff.

The significance of pubs to British culture has been made clear in the research commissioned by Stella Artois - 43 per cent agree pubs can be a lifeline for members of their community and a similar number (42 per cent) say they’re a great place for the community to come together.

The latest campaign aims to highlight the importance of pubs in UK culture, with new research by Stella Artois today revealing that over half of Brits (55 per cent) agree that pubs are still the heart of their local community but 41 per cent of people have noted that two or more pubs in their local area have closed down in the last 10 years.

Over three quarters (77 per cent) agree it’s sad to see the downfall of so many pubs in recent years, with over 8 in 10 (86 per cent) adding they’d be upset to see their local go and over half (55 per cent) believe the government should do more to support the hospitality industry.

Whilst the cost-of-living crisis takes its toll, pubs and their employees across the country struggle to pay bills as energy prices continue to skyrocket. The latest data from charity, Hospitality Action, has revealed applications for financial support from hospitality workers are up by almost a third (29 per cent) from the previous year.

Meg Chadwick, Senior Brand Manager at Stella Artois commented: “As a brand committed to tackling big issues within our communities, we wanted to offer our support to pubs and their amazing staff during this challenging time. As bastions of British culture, pubs deserve to be valued as much as any piece of art hanging in a gallery, which is why we

The Pub Renaissance features work from renowned artists including Reuben Dangoor and Heath Kane. Pub landlord and former model, Jodie Kidd, is also lending her support to the campaign by posing in the buff for a new sign that will temporarily hang outside her West Sussex establishment, The Half Moon.

Pub landlord Jodie Kidd said, “I’m very proud to be involved with this campaign. As a landlord myself I’m very aware of the struggles that pubs and the whole of the hospitality industry are facing. My pub is fittingly called The Half Moon, and I can’t wait to see the new sign in all its glory - all for a good cause!”

The cheeky series features the sign of ‘The Cricketers’ reimagined by Reuben Dangoor to star a batsman with a strategically placed bat, a new view of 'Queen Victoria' by Sam Rees-Price, and a brand-new portrait of HRH King Charles for 'The Kings Head' by Heath Kane ahead of the coronation in May. Please find more information on the auction here: www.theauctioncollective.com/auctions/stella-artois-the-pub-renaissance/

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

For 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!”

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.

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.

“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.

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

How Can The Hotel Industry Evolve To Keep Up With The Informed Consumer?

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Ewald Damen – Creative Director / Managing Partner – Virgile + Partners The internet, and search engines like Google, have made it possible for people to seek the information they need for practically anything – something that would have been impossible, or at least very difficult, just decades ago. This type of “smartening” of devices and software has transformed how we access information, the speed at which we access, as well as the way we interact with other people and businesses and how we get presented with specific and targeted advertisements and content based on our online behaviour.

gy is driving the next generation of consumers to more extreme demands. For example, expectations are no longer focussed purely on the ultimate stay, there’s now a growing awareness around the environment – which is impacting the industry as it has to cater to new consumer requirements. Sustainability, local organic sourcing and health aspects have become much more important in a guest's choice at different levels, putting luxury resorts like the Brando in French Polynesia and the Pig Hotels in the UK as favourable selections.

HOW AI IS CHANGING SOCIAL MEDIA

HOW DOES THIS TECHNOLOGY IMPROVE THE CUSTOMER EXPERIENCE?

It is not only functional information that has become more targeted thanks to AI – entertainment and other leisure experiences have been transformed. Social media has a strong influence over the population and has become more specific through increasingly clever, focussed tech.

Is the virtual world usurping the real one? Are we slowly being taken over by artificial intelligence and androids? Are we controlled by machines?

As we ponder questions like these, it’s natural for many people to feel anxious and scared. However, the reality is, AI and algorithms are already far more embedded in our global society than some of us might realise.

This growing use of AI is changing the way that we interact with technology and the world around us.

While many popular films, such as Blade Runner and The Matrix, portrayed AI as a doom laden scenario, it is actually helping us to have a better understanding of the world we live in, and improving the ways we can respond to challenges.

Although I am not an expert in the evolution of AI or algorithm technology, I have witnessed its adoption accelerating over the past few years. Now, most people own a device that assists their daily routines in some shape or form, with intelligent algorithms that point us to what we “should know”. We no longer need to spend time trawling through the TV guide, instead we can let Netflix dictate what we watch each night.

Social media has provided more enriched information for consumers and increased awareness of available options – impacting their opinion of what they like. Influencers and brands on social media have become players of the algorithm system, directing consumers to products and experiences they did not know they wanted, raising the bar for anyone trying to sell something.

Hotels and the wider industry also benefit from increased knowledge and intelligent technology. The same channels that inform customers, inform the industry. They also allow businesses to collect consumers’ personal preferences and, by analysing their data, the companies can better personalise their experiences.

The benefits are evident from simpler booking and checking-in processes, to better communication with guests prior to, and after, their stay – often through apps and social media.

WHAT’S GOING TO HAPPEN NEXT?

THE INFLUENCE ON THE HOSPITALITY AND TRAVEL INDUSTRY Hotels and the travel industry have been significantly affected by this and they need to follow suit and improve information access. They must stand out and provide a noteworthy, “Instagrammable” experience – be that through theme, design, lifestyle, luxury or service. This has been driven by consumers and hotel guests being able to compare and find more desirable destinations faster – even in an ever more complicated network. The wide and easy sharing on social media has meant the exceptional rises rapidly to the top, while the (sub)standard more evidently is no longer good enough.

The rise of the low-budget airline is an early example of how online comparison started. But now it seems a further reliance on AI technolo-

To predict where the industry will develop and how it will adapt to changing customer expectations, I would probably need AI myself. But the travel industry will be affected by change just like other sectors and, taken to the extreme, this could mean AR and sensory VR experiences replacing some of the real-world travel experiences. I.e. brands such as Four Seasons already propose to use this technology to remotely tour their site in a search for event spaces.

One thing is for sure, technology is embedded in society and into the hotel and travel industry. It should be seen as a chance to progress, for brands to create much more tailored and individual offers, targeted at a focused audience, giving them more memorable and enjoyable moments to savour – and share.

Company of Cooks and Venues by CH&CO Merge Under Reimagined Company of Cooks Brand

The merger has brought about a reimagining of the Company of Cooks brand to reflect the values and approach of the new business, putting craft, creativity and community at the centre of every action and interaction made by the team.

Company of Cooks has merged with Venues by CH&CO. The two successful CH&CO leisure catering and hospitality businesses have been brought together under the Company of Cooks brand to create a £70million business boasting a portfolio of 30 renowned venues and destinations.

Company of Cooks now offers specialism in catering and hospitality for the visitor attraction and cultural sectors, and catering, event and sales expertise for venues. The Royal Opera House, Royal Academy of Arts, Southbank Centre, RSA House, Old Royal Naval College, Royal College of Physicians, Historic Royal Palaces and Royal Botanic Gardens, Kew are just some of the famous and well-loved names in the Company of Cooks’ impressive collection. eve – CH&CO’s full-service venue and events solution – will be the sales platform for Company of Cooks, giving eve customers access to an even broader portfolio of venues.

Rob Fredrickson, Managing Director, Company of Cooks, said: “The bringing together of Company of Cooks and Venues by CH&CO makes perfect sense.

Both businesses have a reputation for brilliant food, drink and service and uniting them is the obvious next step in creating a leisure catering and hospitality brand that reflects our shared focus and strong values. Uniting the team and reimagining the brand has been incredibly exciting. Our teams are enthusiastic, professional yet personal, with an amazing eye for detail. We look forward to delighting our clients and customers across our portfolio of wonderful venues.”

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.

The Menu Matters: One Little Tweak Will Get Meat-Eaters Going Veggie 18

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ProVeg (www.proveg.com) reveals which menu layouts prompt people to pick the most veggie meals “SEGREGATED” MENU FALLS SHORT

A survey carried out by global food awareness organisation, ProVeg International, has found that people are significantly more likely to choose plant-based options in restaurants if those options are both integrated into the main menu and featured in a separate vegetarian section.

A “segregated” menu presenting the nine meat options and the nine vegetarian options in a different section of the menu, with the vegetarian section labelled with (v)s performed the poorest in terms of attracting diners to eat plant-based meals.

“The use of menu design can actively promote the consumption of plant-based foods and help people to transition to more climate-friendly diets. Our survey has uncovered simple strategies to achieve that, which we hope the catering industry will employ to good effect,” Jasmijn de Boo, Vice President of ProVeg International, said.

With this menu design, 8.8% of meat-eating respondents chose vegetarian options, compared with 91.2% who chose meat-based options.

MENU INTEGRATION MORE IMPORTANT THAN MENU LABELLING

Plant-based foods emit half as much greenhouse gas as animal-based foods, so it is vital that people are encouraged to choose more plantbased options. The most recent Intergovernmental Panel on Climate Change (IPCC) has also pointed out the importance of more plantbased diets to bring down carbon emissions and support biodiversity.

Dietary symbols are important for consumers who are seeking a guarantee that a product is vegan or vegetarian. However, these consumers typically make up less than 10% of the total market.

ProVeg is therefore recommending putting less focus on menu labelling and more focus on menu integration.

“SEGREGATED AND DOUBLED” WORKS BEST The ProVeg survey, which interviewed 1,000, mostly omnivore, people, explored how four different menu designs impact the likelihood of meat-eaters choosing vegetarian options.

One of the main findings was that the most effective menu for triggering the selection of plant-based meals was the “segregated and doubled’ menu.

The “segregated and doubled” menu is where the vegetarian options are presented twice – both mixed into the main menu, and in a segregated vegetarian section. Compared to a completely segregated menu design, displaying vegetarian items in this way led to a 102% increase in the selection of vegetarian options.

“MIXED, LABELLED” MENU DOES WELL

The survey found that a menu described as “mixed, labelled” also helps to direct consumers to plant-based meal selection. This menu listed 18 options together, with the vegetarian and meat options mixed and vegetarian options labelled with a (v).

With this menu design, 16.4% of meat-eating respondents chose vegetarian options, compared with 83.6% who chose meat-based options.

“MIXED, UNLABELLED” MENU DOES BETTER But a menu described as “mixed, unlabelled” and presenting the same mix of 18 vegetarian and meat options, but with the vegetarian options unlabelled, did better.

With this menu design, 16.9% of meat-eating respondents chose vegetarian options, while 83.1% chose meat-based options.

FLEXITARIANS ABOUND As part of the survey, consumers were also asked about their eating habits. A total of 32% of respondents described themselves as ‘flexitarian’, meaning they are reducing their meat consumption, while 59.3% follow an omnivorous diet.

“ProVeg is responding to the growing number of people who wish to reduce their meat consumption by providing key resources for manufacturers, retailers and food service providers to better appeal to flexitarians,” De Boo said.

As well as providing regular reports for industry, ProVeg also runs an Incubator scheme which helps to accelerate alternative protein products to the market through financial support and communications and regulatory expertise.

Wetherspoons Reveal Solid Results - But Challenges Remain

be yet another challenging year for Wetherspoons. Higher interest rates and inflation are strangling the economy, and leading to significantly higher costs for the group. Combine this with Wetherspoons low margins and low price strategy, it means the group faces an uphill battle in the current environment."

J D Wetherspoon has announced results for the six months ending 29 January 2023: • Like-for-like sales were up 13% compared to the same period last year and up 5% versus pre-pandemic levels • The group made an operating profit of £37.4m versus a profit of £63.5m pre-pandemic • The outlook for the full year strikes a tone of cautious optimism Commenting on the results, Tim Martin, the Chairman of J D Wetherspoon plc, said: “Trade for the last seven weeks was 9.1% above the equivalent period in FY19 and 14.9% above the equivalent period in our last financial year (FY22).

“As reported last year, the company has a full complement of staff, although the labour market is competitive, with unemployment, in spite of economic problems, at approximately its lowest level in the last 50 or so years.

“Supply or delivery issues have largely disappeared, for now, and were probably a phenomenon of the stresses induced by the worldwide reopening after the pandemic, rather than a consequence of Brexit, as many commentators have argued.

“Inflationary pressures in the pub industry, as many companies have said, have been ferocious, particularly in respect of energy, food and labour. The Bank of England, and other authorities, believe that inflation is on the wane, which will certainly be of great benefit, if correct.

“Having experienced a substantial improvement in sales and profits, compared to our most recent financial year, and with a strengthened balance sheet, compared both to last year and to the pre-pandemic period, the company is cautiously optimistic about further progress in

Julie Palmer, partner at Begbies Traynor, said: “Wetherspoon’s boss Tim Martin prides himself on running pubs that offer cheap and cheerful food and drink to punters who want value for money, meaning his empire of more than 800 pubs is well suited to the current cash-strapped economy.

the current financial year and in the years ahead.”

Charlie Huggins, manager of the ‘Quality Shares Portfolio’ at Wealth Club, commented: “This is a solid performance from Wetherspoons set against an exceptionally challenging trading backdrop. Like-for-like sales have proved robust and have strengthened in the last 7 weeks, despite cost of living pressures on consumers.

Wetherspoon's commitment to low prices is keeping customers loyal, as evidenced by the robust like-for-like sales growth. These value credentials are critical, and should mean the group is better placed than many of its peers to weather a downturn in consumer spending.

Profitability, however, remains well below pre-pandemic levels.

Wetherspoon’s business model is heavily exposed to the rise in labour, energy and food costs. Unfortunately, it doesn’t have the pricing power to fully offset these cost pressures. In the current inflationary environment that means one thing – pressure on margins.

Overall, while there are reasons for optimism, 2023 is shaping up to

“That positioning is working in today’s economic climate, posting sales above pre-pandemic levels, despite what Mr Martin called ‘ferocious’ inflation in the pub industry – meaning rising costs caused a plunge in profits before coronavirus changed the world.

“Struggles with supply chains that previously led to shortages of products did get a mention, with the pub chain saying these have now largely disappeared, and Mr Martin concluding the issues were more like down to the pressure of the economies reopening after lockdowns, rather than Britain leaving the EU. “Studies have calculated that each week more than 30 British pubs call time for the last time and close for good as they fall victim to high costs, such as staggering electricity bills, rising wages and the fight for staff, compounded by fierce competition from supermarkets with cashconscious drinkers increasingly cracking open cans at home. In such a tough environment, Wetherspoon’s value-for-money offering and the company’s sheer scale means it is well placed to outlast smaller or more expensive rivals.”

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

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

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

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

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Why Digital Transformation Is The Top Destination for Travel and Hospitality 20

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Issue 153

By Chris Lanckbeen – Global Sales Director, Travel and Hospitality, Worldline (www.worldline.com) The Travel and Hospitality (T&H) industry is now rallying close to pre-pandemic levels and market players are jubilant. Global travel is expected to recover to 80-95% of 2019 levels this year, up from 65% in 2022. Meanwhile analysts are expecting several trends to increase including exchange rate travel, revenge and “bleisure” trips, digital nomadism and sustainable travel.

Another emerging innovation is facial recognition technology. Biometrics recognise the unique shape of your face, eyes or fingerprints, providing a high level of security in terms of authentication. An example of this in practice is how hotels can allow customers access to rooms via fingerprints or allow for semi-contactless check-outs. Biometrics can be easily integrated into a merchant’s application or in an unattended queue, providing a frictionless and enhanced payment experience while impacting on operational efficiency and reducing fraud.

Arguably the biggest trend of all is the digitalisation of T&H and how it will create more efficient and immersive user journeys for travellers.

This means adapting modern solutions to the tasks of booking and experiencing travel. Having these solutions in place will help merchants build better relationships with customers and provide them with the services they need, at the right price points.

Central Bank Digital Currencies (CBDC)s & Non-Fungible Tokens (NFTs)

So, what are some of the new solutions driving change in T&H?

TRAVEL TECH SOLUTIONS TO CONSIDER: WEB 3.0 Covering technologies including blockchain, cryptocurrencies, augmented reality and virtual reality (AR/VR), Web 3.0 is much more than just another technology stack. It delivers an entirely new virtual experience for users. This will also transform the way consumer data is used, reduce the power demand and carbon intensity of online commerce, redefining relationships between merchants and their customers for generations to come.

METAVERSE The Metaverse and the way we will share an immersive 3D virtual space, using headsets or other virtual reality (VR) technology, looks set to redefine travel and 2023 could well be the start of a big decade for Metaverse investment. Whether it's during booking, at the travel agent, or maybe it's buying tickets, checking-in luggage or navigating the airport, companies are increasingly leaning into the Metaverse to aid and enrich the travel experience. For those at the booking stage, travel agents are considering offering online virtual experiences so that travellers can “try before they buy”.

BIOMETRIC PAYMENTS

CBDCs are digital replications of existing monetary cash value and should be on the agenda for any business looking to advance their digital payments capabilities. Meanwhile the conversation around NFTs has been prevalent in recent years. And it won’t be long before T&H organisations favour the issuing of tickets, provision of hotel room services, the reduction of carbon footprints and much more, via NFTs.

PERSONALISING PAYMENTS Alternative digital payments options like digital wallets and Buy Now Pay Later (BNPL) are gaining traction mainly due to their accessibility, affordability and the option of spreading the cost. Flexible payment options are attractive to businesses with higher average transaction values, as they allow customers to split the payment into multiple instalments and reduce the short-term impact on their budget. It also protects merchants from chargeback exposure by settling the full transaction value upfront.

DIGITAL WALLET & DIGITAL ID The EU’s proposal for a set of strong digital identity credentials that will be recognised anywhere within the zone is a welcome one. These credentials will be accessible through a digital wallet and available to anyone from their mobile device and could dramatically improve the customer experience when booking, guaranteeing, and paying for products and services. This also saves time and money when booking a hotel or a flight if a customer’s digital ID is already verified and officially approved.

Undoubtedly, innovative technologies and communications technology ensure digitally enabled growth in the T&H industry. Digital transformation helps to improve the customer experience and builds a positive impact during the entire customer experience – starting from the booking or buying tickets process, checking in, sightseeing, checking out, and returning home safely. Surely, then, further digitalisation of this sector will only bring about even more benefits and improve the discovery of all four corners of the world?

Hospitality Sector Well Represented Among More Than 100 Employers Signing Up to Become an Age-friendly Employer Within First 100 Days More than 100 employers, including HM Treasury, the Department for Work and Pensions and a number of Marriott hotels, have joined the Centre for Ageing Better scheme to help develop more age-friendly employers within its first three months.

More than 200,000 employees now work at organisations that have signed the pledge while in excess of 130 additional employers have registered an interest in joining the scheme since its launch on November 30.

The nationwide programme, run by the Centre for Ageing Better, requires employers to commit to taking one action a year to improve the recruitment, retention and development of older workers.

Organisations across the country, from the Isle of Wight to Warrington and from Llandovery to Lincoln have signed the pledge and from a broad range of sectors including recruitment, construction, health and social care, charity, manufacturing, finance, leisure and hospitality.

Around half of businesses and organisations to have signed the pledge are SMEs with fewer than 50 employees while one in four are larger employers with more than 1,000 employees.

The pledge has launched as the issue of economic inactivity among older workers has risen in importance for the government. Chancellor Jeremy Hunt highlighted the value of older workers during last week’s budget speech while announcing new policies intended to help more older people back into work.

Work and Pensions Minister Mel Stride is leading a review of economic inactivity, due to conclude in May, while a House of Lords report published in December cited earlier retirement as the biggest factor behind the UK’s skills and labour shortages and warned the rise in inactivity poses serious challenges to the UK economy.

The number of inactive 50- to 64-year-olds has increased by 320,000 since before the pandemic, with this age group accounting for 65% of the increase in working-age inactivity over this period. The employment gap between 35-49 and 50-64-year-olds now stands at 14.6 percentage points – 1.5 percentage points higher than at the start of the pandemic.

Dr Emily Andrews, Deputy Director for Work at the Centre for Ageing Better, said: “It has been encouraging to hear the government’s recent recognition of the vital importance for UK PLC of having more older workers in employment.

“Employers can show that they are singing from the same hymn sheet as the government by taking action to create a more supportive and attractive work environment for the recruitment, retention and training of older workers by signing up to our Age-friendly Employer Pledge. It is encouraging to see that hundreds of

businesses are already showing this intent by registering their interest and signing up to our free nationwide programme.”

Under the Age-friendly Employer Pledge, businesses and organisations identify a senior sponsor for age-inclusion within their workforce and ensure that age is specifically named within their Equality, Diversity and Inclusion policies.

Employers are also supported with practical guides and resources including case studies and examples to help them improve their practice and a learning network where they can share challenges and successes with fellow employers.

Potential actions from participating employees include reducing age bias in recruitment and introducing flexible working which are vital to helping over 50s remain in work.

The pledge is one of the first steps in realising the Centre for Ageing Better’s vision of building an Age-Friendly Movement that encourages, inspires and enables the change needed to create better later lives for all. The movement includes a public-facing campaign to shift attitudes to ageing and working with communities, industries and sectors to help them be more age-friendly and inclusive as the population ages.

Catherine Vaughan, Age Champion and Finance Director General at the Department for Work and Pensions, said: “We know that older staff provide invaluable expertise, skills and experience to the important work the Department does.

“I’m pleased that by signing the Age-friendly Employer Pledge we’re continuing to show how much DWP values an age-diverse workforce. This will provide a tangible boost to help all our staff feel valued and supported whatever their age.”

Marion Fry, Multi Property Human Resources Manager for Bristol Royal Marriott Hotel and Delta Hotels

by Marriott Bristol, said: “At the Bristol Marriott Hotels we recognise the expertise and value older employees bring to our workforce. Multigenerational workforces drive productivity and innovation – older employees play an important role in this through sharing the life skills and maturity they have gained with younger members of the team.

“Within our company, we will be working towards removing the existing stigma that the hospitality industry is for the younger population, by actively advertising that we are also looking for older talent to join our team and strengthen the industry. Signing the pledge will help us action these steps in our recruitment process, enabling us to find this older talent.”

For more information on the Age-friendly Employer Pledge visit https://ageing-better.org.uk/age-friendly-employer-pledge.

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Kenny Atkinson Encourages Chefs to Consider Economic Crisis as He Unveils New National Chef of the Year Brief The Craft Guild of Chefs has begun its mission to find the next talented chef to follow in the footsteps of current National Chef of the Year title holder, Ben Murphy. The UK’s most sought-after culinary title spans five decades during which it has crowned some of the biggest stars in hospitality including Gordon Ramsay, Simon Hulstone and Luke Selby.

This year the National Chef of the Year criteria focuses on food waste and the creative use of ingredients as the UK and rest of the world grapple with the cost-of-living crisis, food inflation, supply chain disruption and ongoing global events, which continue to challenge us all. The NCOTY judges are keen to see how culinary skills along with sustainable, local and global produce are used to demonstrate an excellent understanding of ingredients.

Chefs should continue to celebrate and support food producers and farmers as well as small businesses through their competition entry.

The starter can be a fish, seafood or vegetarian dish with a focus on zero waste. It should have a strong emphasis on vegetables, pulses and/or grains within dishes. Chefs must demonstrate techniques that show waste reduction, whilst using ingredients which are harmonious and belong together.

For the main course, chefs should create a delicious lamb dish using two cuts of lamb suitably garnished. The choice of primary and secondary cuts is down to the chef, but the dish must make use of ingredients, techniques and cooking styles that bring the very best from this main ingredient.

For the final dish, the way to the judges’ hearts will be using chocolate as competitors are required to produce a warm or cold dessert. The recipes should include a savoury aspect which may be a vegetable or veg-

etable derivative to balance and marry the dessert.

Chefs have until Wednesday 10th May to complete their menus and these are to be submitted online at www.nationalchefoftheyear.co.uk. It is recommended that chefs register their details now and then they can keep working on recipes over the coming weeks. By registering early, chefs will receive any updates from the Craft Guild of Chefs including answers to any FAQs. Chair of Judges, Kenny Atkinson who is chef patron at House of Tides and Solstice in Newcastle said: “This year I really want chefs to focus on how they use ingredients and showcase their creativity and skills. With the cost-of-living crisis, everyone is having to think outside the box and look for ways to reduce costs and waste, not only to ensure a more sustainable business but also to meet the demands of consumers. National Chef of the Year is one of the most anticipated culinary events in the UK so it’s great we can use this platform to shine a light on issues which are so important to both businesses and consumers right now.”

Organiser of the competition, David Mulcahy who is food innovation & sustainability director at Sodexo UK and Ireland added: “Each year, when planning the brief, we try and address the key challenges or big issues that are affecting the hospitality industry. Food waste, sustainability and money saving are so important for chefs to think about as the world tries to find new ways to overcome the current financial crisis. Chefs are mindful of these issues every time they create a new dish and so we hope entrants relish the opportunity to show us how innovative, creative and skilful they can be. As always with this competition, we want to see professional chefs from all ethnic and gender backgrounds get involved as whatever stage you get to it’s a fantastic way to push yourself into the limelight, test your skills against other chefs and potentially open new doors.”

Current title holder, Ben Murphy, chef patron at Launceston Place said: “Since winning this title, I’ve already had some incredible experiences. From featuring on magazine covers to being invited on an unforgettable culinary tour of the south-west thanks to CCS, attending the launch of Gordon Ramsay’s new TV show and cooking for huge audiences at leading industry events. As it’s the most sought-after chef title, I’ve always dreamed of winning it, and sometimes still can’t believe it happened. I’d encourage all chefs to believe in themselves and give it a go as it literally could be your turn next.”

UK Foodservice Delivery Market Set to Reach £14.4 Billion in 2023

The UK foodservice delivery market is expected to reach a total value of £14.4 billion in 2023, according to Lumina Intelligence’s recently released Foodservice Delivery Report 2023. The market is projected to grow by +7.8% in 2023, driven by wide-reaching investment in delivery services, including the development of aggregator platforms, optimization of brand sites and prominent marketing activity.

sumer demand, as dinner now accounts for less than two in three delivery occasions. Breakfast, lunch, and drink-only occasions increase share year-on-year, with coffee emerging as a key opportunity. With a wider variety of delivery players contributing to growth at different day-parts, the market’s future growth will hinge on consumers moving away from treat-led ordering to habitual spending.

Whilst high inflation and increases in fees will contribute to the market’s growth, the report highlights that volumes may suffer as cost-conscious consumers reduce market penetration and frequency in 2023. In fact, 57% of those not ordering delivery are doing so to save money. As such, value scrutiny is a crucial consideration in 2023, and delivery operators must prioritize value messaging, reward schemes, and subscription models to attract and retain cost-conscious consumers.

Consistent growth at a CAGR of +5.3% from 2023 to 2026 is forecast to see the market reach a total value of £17.0 billion in 2026.

The report suggests that the market is expected to continue its prepandemic trend of total eating out market share growth, as operators continue to invest in delivery propositions as a revenue stream.

Further technological advancements will provide increased efficiencies for aggregators and operators alike, with current efficiencies including stacking.

The report also indicates that most market channels are continuing to grow share as the market matures and becomes more segmented.

Channels including restaurants, fast food, coffee shops/sandwiches, bakeries and pubs are seeing delivery command a higher share of revenue as availability increases and demand endures.

Moreover, the report highlights that wider availability on the supply side has been met with increased con-

“The UK foodservice delivery market is set to reach £14.4 billion in 2023, driven by wide-reaching investment in delivery services, but delivery operators must prioritize value messaging, reward schemes, and subscription models to maintain growth and attract cost-conscious consumers,” commented Senior Insight Manager Katherine Prowse.

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

Issue 153

CLH Digital

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Licensed Trade Charity Launches New Support Campaign the hospitality industry facing continued challenges, we are very aware this is a tough time for many working in the drinks trade. However, if you are struggling, there is free support available from the Licensed Trade Charity.”

With increased emotional and financial pressures being placed on those who work in the drinks industry, The Licensed Trade Charity has unveiled a brand-new campaign, ‘Because Everyone Needs A Little TLC,’ to drive greater awareness of the services the LTC offers and to encourage more industry professionals to access support when in need.

“With the launch of this new campaign, ‘Because Everyone Needs a Little TLC,’ we are determined to reach more people who work, or have worked, in the sale, service, production and distribution of alcoholic drinks, and encourage greater usage of our services among those who need them. Whether you or your colleague requires emotional support, specialist guidance or a financial grant, we implore you to speak to us because we can stop an issue turning into a crisis, and help you get you back to your best.”

It is estimated that around 250,000 people working in the licensed trade are in need of support at any one time. Although awareness of the Licensed Trade Charity has increased in recent years, research has found that the majority of people working in the drinks industry are still unaware of the support they can access from the charity. ‘Because Everyone Needs A Little TLC,’ has been launched to impactfully communicate how the Licensed Trade Charity can help, who can access LTC services and to encourage those working in the licensed trade to seek support earlier to prevent an issue turning into a crisis.

The new campaign from the LTC is being supported by senior leaders throughout the industry, who will kick off the campaign with a thunderclap across social media on Monday 20th March, with further activity delivered by the charity and its partners across social and digital channels, trade events, PR and advertising. The charity will also be distributing material to over 2,000 businesses working in the sale, service, production or distribution of alcoholic drinks, to further communicate the services available, which includes emotional support, specialist guidance and financial grants.

Paula Smith, Head of Marketing at the Licensed Trade Charity said, “With the cost-of-living crisis biting and

The launch of this new campaign comes as the Licensed Trade Charity releases its usage figures for 2022, the results of which show that drinks people accessing LTC services since the pandemic has remained markedly high, with the charity helping 36,000 people in 2022, bringing the total number of people helped since the start of 2020 up to 155k. Last year alone, financial support awarded by the Licensed Trade Charity through grants and services reached £1.17 million.

Calls to the charity’s helpline has also sustained very high numbers with the Licensed Trade Charity receiving 3,173 calls last year, up from 2,061 in 2021 and 1,037 in 2020. Of the calls last year, 63% were related to mental health.

Parkdean Resorts Voices Support for English Tourism Week 2023 Parkdean Resorts has pledged its support to VisitEngland’s English Tourism Week, an annual celebration of English tourism that highlights the importance, value, and vast contribution the sector makes to the UK economy.

English Tourism Week taking place this week, 17 to 26 March and sees the industry highlight tourism’s economic importance, with English tourism making up 80% of the UK’s visitor economy. In 2019, English tourism generated over £100 billion a year and supported 2.6 million jobs.

The tourism industry is a major employer of school leavers and young people, and as a business that champions and employs thousands of young people, Parkdean Resorts is keen to support the campaign.

VisitEngland’s campaign aims to increase awareness amongst domestic and overseas visitors of the value and quality of the English tourism offer, whilst also encouraging domestic travel. The campaign

also provides an opportunity for businesses to engage with local stakeholders, such as local MPs, to bring attention to tourism’s contribution in their area.

Throughout English Tourism Week, VisitEngland is also encouraging people to show support for English tourism on social media by using the #EnglishTourismWeek23 hashtag.

This is not the only time Parkdean Resorts has pledged its support to helping more young people into the tourism and hospitality industry. The holiday park operator joined the Government’s Kickstart Scheme in 2021, giving young people an opportunity to launch a career within the hospitality industry at one of its 66 parks across the UK. As an official Kickstart employer, Parkdean Resorts provided young people on Universal Credit and at risk of long-term unemployment with a 6-month work placement, alongside a fully approved training programme, and aims to give them the skills needed to succeed in the industry.

Coffee Shops and Cafés Show Strongest Growth Potential in Food to Go 24

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Lumina Intelligence’s latest market report on the food-to-go industry revealed that coffee shops and cafés are expected to see the strongest growth in share from 2017-2023F, with the top 5 coffee shop/café brands projected to increase their estates by a combined addition of +110 net sites in 2023F. This places coffee shops and cafés at the forefront of operators looking to expand their food-to-go business.

According to the report, coffee is by far the most important breakfast drink, accounting for 61% of all breakfast drink occasions. Operators should take advantage of this and ensure they have a high-quality coffee offering to boost business.

However, the report also found that consumers are increasingly purchasing foodonly, with both food and drink purchases declining by -4.2ppts year-on-year. This trend indicates that operators should focus on developing cross category meal

deal offers to boost value perceptions and encourage spending.

Breakfast meal deals can foster value for money credentials and boost spend.

Operators should consider offering breakfast meal deals to attract price-conscious customers and increase their spend.

Commenting on the findings, Insights Senior Manager Katherine Prowse stated: "The food-to-go market continues to evolve, and it's clear that coffee shops and cafés are the main focus for operators looking to expand their business. With consumers placing increasing importance on high-quality coffee and food-only purchases, operators should focus on developing offerings to meet these changing trends."

The report provides a comprehensive analysis of the food-to-go market, including trends, opportunities, and growth prospects for key players.

Hospitality Titans Raises Over £10K for Strong Gens at Charity Dinner & Auction

On 28th February, hospitality industry membership group Hospitality Titans hosted their very first Charity Dinner and raised £10,880.13 for Strong Gens

The fundraising event was supported by drinks sponsors Enotria & Coe, providing still and sparkling wines, Solovey, bringing the spirits, and Double Dutch Drinks, supplying mixers to pair.

Held at Maria G’s Fulham, the charity dinner invited members of the group to help raise money for Strong Gens, a non-profit organisation that aims to help children in conflict and crisis by providing them with safe spaces, access to education, and their basic needs.

Co-Founder of Hospitality Titans Liam Norval comments: “At Hospitality Titans, we acknowledge that much of our ability to reach professional success and become business leaders comes down to the privilege of being born in the right place at the right time.”

During the event, which was hosted by Hospitality Titans founders Liam Norval and Pete Warden, attendees were able to enjoy Italianinspired dishes by Maria G’s with all profits from tickets going towards Strong Gens.

A charity auction also took place during the dinner, with sought-after items like Beyoncé concert tickets and a football shirt signed by the whole England squad up for grabs.

“Strong Gens works to support the children that haven’t had this advantage and don’t have access to the tools they need to develop skills, empowering them to thrive and become strong future leaders in their communities. We are incredibly proud to have been able to raise such a fantastic amount of money for this superb organisation, which we believe will make a hugely positive impact on children around the world.”

The National Association of Care Catering’s (NACC) Care Chef of the Year 2023 competition has opened for entries, officially starting the association’s search for the best chef working in the care sector.

incredible talents of care chefs who, day-in-day-out, ensure the individual and varied needs of those in their care are understood and met with skill, flair and dignity.

The prestigious competition has been celebrating the culinary talent across the care sector for 23 years. Open to all chefs and cooks working in care settings1, it recognises, showcases and celebrates their sector-specific knowledge, skills and flair.

“I encourage everyone to enter their amazing chefs and celebrate the culinary excellence our wonderful sector delivers. I can’t wait to see how this year’s competition unfolds. Good luck everyone!”

The National Association of Care Catering Launches its Care Chef of the Year 2023 Competition The entry brochure can be downloaded here and the deadline for entries is Monday 24 April 2023.

The NACC Care Chef of the Year 2023 competition is once again supported by main sponsor Unilever Food Solutions and event sponsor The Worshipful Company of Cooks.

Focusing on the importance of food, nutrition and positive mealtime experiences as part of quality care, entrants are challenged to create an appealing and delicious two-course menu (main and dessert) appropriate for people in a care setting. The combined food cost for both courses should be no more than £3.50 per head based on three portions and it must be nutritionally balanced. The menu must also feature at least one product from Unilever Food Solutions’ sector-relevant catering range2.

All paper entries will be judged by a central judging panel and the successful chefs that make it through to the next stage will compete at the regional heats in June 2023. Here they will have 90 minutes to produce their dishes and demonstrate their skill set and knowledge under the watchful eyes of the competition judges.

The judges will be looking for clear nutritional understanding of the foods they are using and how they benefit the needs of their clientele, plus culinary flair through flavours, menu balance, execution, presentation, and hygiene best practice.

The two highest-scoring competitors from each regional heat will compete for the title NACC Care Chef of the Year 2023 at the national finals on Tuesday 3 October at West Nottingham College Sue Cawthray, National Chair of the NACC, said: “The launch of the NACC Care Chef of the Year is always an exciting event. This fantastic competition is a highlight of the NACC calendar and a brilliant platform to showcase the skills, knowledge and excellence of chefs working in our sector, as well as the career opportunities it offers.

“Delicious, nutritious food and positive dining experiences are fundamental to quality care, so you could say that the kitchen is at the heart of a care home. It’s therefore only right that we celebrate and champion the

Alex Hall, Executive Chef at Unilever Food Solutions, said: “We are very excited and proud to continue our sponsorship of the NACC Care Chef of the Year competition in 2023. This competition provides a great opportunity for care chefs around the country to showcase their skills and raise the profile of care catering.

“Our team at Unilever Food Solutions is delighted to be working alongside chefs within the care sector to ensure that every mealtime is the highlight of the residents’ day, be that supporting with activities to nutritionally analysed recipes, training, inspiration and competitions like this. We look forward to seeing how this year’s competitors rise to the challenge and wish them the very best of luck.”

The Reverend Keith Powell, Master of the Worshipful Company of Cooks, said: “Once again, the Worshipful Company of Cooks is proud to sponsor the NACC competition. For more than 500 years we have been involved in the world of cookery; initially being responsible for standards of catering and hygiene in the City of London and more recently closely engaged, through our support for competitions such as this one, in encouraging chefs to achieve high standards that they can then take back into their workplace.

“To all competitors we send our best wishes and we look forward to being able to host the winner at our annual Prize Winners’ Lunch when you will be able to sit back and enjoy the results of someone else’s hard work. Good luck!”

For more information on the NACC Care Chef of the Year 2023 competition and to download the entry form visit https://www.thenacc.co.uk/events/nacc-care-chef-of-the-year-competition-2023 Chefs and cooks working across the care sector are eligible to enter – from care homes, day centres, lunch clubs and meals on wheels services to local authorities and other care organisations, including hospices.

The list of specific products is accessible via the NACC Care Chef of the Year 2023 entry brochure.

Products and Services KP Snacks Gets Flavourful With Exciting New McCoy’s Launch 26

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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 page 21 for details.

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!

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Chef's Buyer's Guide

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

Beyond Meat - Serious Sizzle Made From Plants from animal meat.

Beyond Meat products enable you to Eat What You Love™ no sacrifice required.

There is a better way to feed our future. Founded in 2009, Beyond Meat pioneered plant-based meat that is crafted to look, cook and taste like its animal counterpart while being better for people and the planet. Today, we're growing the plant-based movement globally.

For example. compared to 80/20 ground beef., our iconic Beyond Burger contains 35% less total and saturated fat. fewer calories and a comparable micronutrient profile.

WE'RE ON A MISSION Through small, everyday choices -like shifting to plant-based meat- everyone has the ability to make a meaningful impact on some of the most pressing issues our world faces today: human health, climate change, constraints on our natural resources and animal welfare. With products in retail and foodservice outlets, we're making plant-based meat more accessible to the everyday consumer.

BETTER FOR OUR PLANET Plant-based meat is far more sustainable to produce than animal-based meat.

Compared to a 1⁄4lb. U.S. beef burger, producing an original Beyond Burger uses*: 99% LESS WATER 93% LESS LAND 46% LESS ENERGY TASTING IS BELIEVING Visit www.beyondmeat.com for further information or see the advert on the previous pages.

BETTER FOR YOU OUR PROCESS: Through a simple process of heating, cooling, pressure and mixing, we're recreating the meaty taste and texture you love about animal meat.

OUR INGREDIENTS: Our quality, plant-based ingredients -like peas and brown ricecontain no GMOs, antibiotics, hormones or cholesterol. They're also packed with nutrients, providing you with a great source of protein and other important benefits you get

*As of June 2021.

Lamb Weston’s Next Generation of "Really Crunchy Fries" superior crispy and crunchy sounds were perceived to be more fresh. As many consumers regard freshly-prepared foods as better quality, frozen fries that look, feel and taste more artisanal command a higher perceived value and provide a more desirable dining experience.

Lamb Weston has launched its latest potato innovation in the United Kingdom: Really Crunchy Fries. Created to satisfy growing demand for unique sensory dining experiences and sustainably-minded quality ingredients, the coated potato product has been formulated to appeal to diners who desire top quality food experiences.

Consumer research and sales data from all foodservice sectors over the past decade show that diners like the look, taste and heat-holding benefits of coated fries but over this time, fries with a visible, rough or uneven outer texture are perceived as more artisanal or hand-crafted.

When choosing to eat out, one in two diners in Britain want food experiences they can’t get anywhere else — and right now 75% of them crave indulgent foods that offer sensory pleasure.

The Lamb Weston team combined this insight with data from chefs and guests that revealed the most important attributes in choosing a high quality frozen fry are real potato taste, a high level of crispiness and long lasting crunchiness.

Meanwhile, foodservice operators want added-value products that offer a “wow factor” moment for their guests, whether they are seeking a memorable in-restaurant experience, or expecting restaurant-quality food as a takeaway or home delivery. On top of this, operators need product solutions that are elegantly simple, reliable and efficient in every type of kitchen. Altogether this creates a need for a new generation of fries that make operators stand out for all the right reasons.

“We set out with clear vision to create the crunchiest fry we’ve ever made, and with Really Crunchy Fries we have cracked it,” said Evans. “This is a really new and really exciting product that is uniquely different in appearance and mouthfeel, offering an unbeatable fry experience for diners and an unbeatable product solution for forward-thinking foodservice operators.”

“Expectations on foodservice operators have never been higher. Guests want to be wowed like never before and every element of a dish needs to deliver a great quality sensory experience that goes beyond just taste,” said Pete Evans, Lamb Weston’s UK marketing manager. “Our innovations in frozen fries over the past 25 years have created a legacy for world-famous potato solutions in quality, taste and heat-holding capabilities. And now the time is right to elevate the fry experience to a new standard in indulgent, sensory potato enjoyment.”

The vegan-friendly fries have one of the lowest CO2 impacts of any popular food, at just 0.5-0.6kg of carbon output per Kg of fries produced. This is lower than pasta, rice and bread.

Really Crunchy Fries are available as a 9x9mm skin-on product, which has a 6% lower carbon footprint to comparable skin-off fries. Also available are 6x6mm and 9x9mm skin-off options.

Sensory research by audiologist Dr. Natan Bauman has revealed that the sensation of crunchy food stimulates feelings of enjoyment and excitement in the human brain. As this makes crunchier foods more pleasurable to eat, it stands to reason that serving Really Crunchy Fries will be a satisfying experience.

What’s more, these innovative fries boast the added benefits of more than holding their heat in excess of 30 minutes, which reportedly sets a new benchmark for takeaway and home delivery channels. Plus they are free from allergens and suitable for healthier cooking methods, including oven preparation.

In a separate sensory study, Professor Charles Spence of Oxford University found that potato chips with

See the advert opposite for further details.

It's Time To Get Real

Are you squeezed for time? Why not try our quality Vanilla Bean Paste in a tube.

It has been specially created to provide top-quality vanilla in an easy and versatile form, with no wastage and less flavour bake-off. Each tube has a two-year shelf life and contains the equivalent of 20 pods, seeds and all.

Put it in coffee, porridge, smoothies and ice cream, rub it into meats like duck and pork, use it in your cakes and bakes, or as a marinade for fish! Sweet and savoury alike, LittlePod products are gluten free, suitable for vegans and kosher

certified.

LittlePod’s responsibly-sourced product range includes our innovative, easy-to-use natural vanilla paste and organic vanilla pods, as well as our extracts of vanilla, coffee and chocolate. These ingredients not only support each other in the rainforest, but are also perfect flavour partners in the kitchen.

Visit www.littlepod.co.uk

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 an w e’ r e pr oud to w ork with th the best ch 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 hu

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

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

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Issue 153

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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Issue 153

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 153

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

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

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Sustainable Resources

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CLH Digital

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

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

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

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

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

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

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

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

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

RAW Charging is spearheading EV infrastructure change.

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

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

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

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

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

See the advert on the facing page for details.

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

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

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

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

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

cal houses.

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

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

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

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

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

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

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

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

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

drinking applications and beverages.

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

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

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

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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.

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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.

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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 153

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Shaw commented: “Despite the cost of living crisis, we’re seeing signs of a recovery for hospitality.

Operators need to make sure they have the right staff in place to meet increased trade later in the year.”

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

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

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CLH Digital

Issue 153

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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CLH Digital

Issue 153

Commercial Kitchen Fit-Out

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

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CLH Digital

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

Why LP Group Mixers Are A Top Choice for Artisan Bakers LP Group mixers are trusted across the globe to deliver high-quality, assured dough production. The Italian machinery supplier has harnessed decades of engineering and manufacturing experience to create industryleading models that produce excellent dough results for bakers. Its latest lines of fixed bowl solutions are ideal for artisan use, such as at small restaurants and bakeries, with an array of different sizes suited to dough handling production from 40kg to 250kg.

“LP Group produces fantastic mixers for consistent, high-quality artisan baking using specialist doughs,” says Steve Merritt, managing director of EPP, exclusive distributor of LP Group mixers in the UK and Ireland.

“We’re pleased to offer its comprehensive range of high quality, robust mixers, which are perfect for small bakers and Italian pizzerias. The ability to produce at a smaller scale (whilst maintaining consistency) affords additional flexibility. Bakers can even make batches of just half a dozen loaves or a handful of pizza bases – ideal for smaller requirements, or to use as experimenting and testing, all with less wastage.”

All LP Group fixed bowl spiral mixers feature a tough steel construction and reinforced motors, built for many years of use. Its intuitive models have been designed for low maintenance and easy dough extraction, and they can be extensively customised to suit individual requirements. The mixers are capable of handling many types of dough, but are especially suited to artisan dough mixtures with hydration greater than 55% with European flour.

Its Star Mixer line – designed for 40kg or 60kg dough capacity – features an easy-touse control panel with double scale electro-mechanical timer (which can be upgraded to an optional electronic control panel with bypass selector), and models can even be colour customised – ideal for reinforcing company branding, from kitchen to table.

Meanwhile, the VIS line is designed for dough capacities from 60kg to 250kg.

LP Group mixers are available in the UK and Ireland from bakery equipment specialist EPP. For more information, visit www.eppltd.co.uk

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CLH Digital

Outdoor Spaces

Issue 153

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

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

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

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

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

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

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

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

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

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

and stands out from the crowd.

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

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

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

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Outdoor Spaces

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

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

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

Aside from customers whom might have outdoor

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

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

Enjoy The Sunshine With Our Maintenance Free Outdoor Furniture!

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

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

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

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

We manufacture all our furniture in Derbyshire.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

tion.

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

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

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

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

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

ExtEnding Extending Outdoors Ltd OutdOOR Living

Outdoor Spaces

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

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

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

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

comfortable climate throughout the entire year.

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

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Retractable Buildings - Retractable Roofs - Glazing Choices - Automatic Awnings

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

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

See the advert on this page for further details.

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

Sounds too good to be true?

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

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

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

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

Planning undertaken as applicable.

30 years experience - guarantees up to 10 years.

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

Most products are exclusive all from Europe.

Pergolas

Verandas

Swimming Pool, Spa & Hot Tub Enclosures Residential and Commercial

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

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

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

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

We are an independent supplier serving the outdoor restaurant trade with supplies for outdoor seating areas. We have some large clients including Gondola group along with many smaller cafe bars, restaurants and public houses.

We design and manufacturer our own windbreaks and use the best materials available. For anyone looking long term that saves you money as you won’t be replacing cheap internet imports next season. It’s one area where it doesn’t pay to buy budget as the continual bumps and

We also supply Markilux awning which are some of the best made in the industry and Uhlmann parasols another top rated German brand.

Bespoke goods are also a speciality with custom made menu holders, waiter stations and planters all to you requirement. If we can help you do drop a line to sales@cafeculture.biz

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

Here are 3 top considerations to help you prepare.

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

Smarten and tidy up your outdoors

• Give your grass chance to recover from winter • Jetwash your patios and decks • Use plant pots or planters to create welcoming entrances • Check and clean outdoor dining furniture, replace any broken Create impact with colour

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

2) PLAN YOUR OUTDOOR

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

Are you planning events for the kings coronation?

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

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

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

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

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

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

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

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

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

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

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

Additional Ranges as ILF Continue to Expand

get an estimate today

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

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

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

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

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

Magicman® is the premier damage repair and restoration service.

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

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

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

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

CLH Digital

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

BEFORE

AFTER

The damage disappears, just like magic!

www.magicman.co.uk

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Prepare For Wedding Season With Chic and Cost-Effective Furniture To make sure the happy couple’s wishes are catered for on their big day, it’s vital to offer seating that’s as flexible as it’s attractive. Trent Furniture’s fantastic range of banqueting furniture is designed to tick both boxes.

Our Banqueting Folding Table is available in diameters from 92cm to 183 cm, to comfortably seat groups from 3-4 to 10-12. Its round shape makes it perfect for socialising, but if a rectangular shape is required for the top table, our American Trestle Table is a great

choice.

Wedding chairs need to look stylish while withstanding heavy use. Our Harrow Steel Stacking Chair is an economical option available in a silver or gold finish. Or for a touch of opulence, opt for the Chiavari Stacking Chair –

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.

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MORE PROFIT CardsSafe is a fantastic hospitality business tool that

available in gold, limewash and silver finishes, it features a removable seat pad for added versatility.

All our banqueting furniture is great value, making it a viable option for wedding venues to buy different styles to accommodate varying tastes. Not only that, it’s lightweight and stackable too, making it easy to accommodate when not in use.

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

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

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

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

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

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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.

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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

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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.

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Saffron Academy Limited - Training. Development. Collaboration.

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

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

pursuing talent and creativity.

We provide training that is ENGAGING, INNOVATIVE & MADE SIMPLE; from engagement to completion, we will handle everything for you. These internationally and nationally recognised courses could be your chance at achieving the goals you’ve set and improving your qualifications.

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

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

The funding for our courses is partly provided by the European Social

Fund (ESF) and is available from the Department for Work and Pensions (DWP) until December 2023. We can offer this funding to businesses in the Hospitality, Leisure, Travel, Tourism and Retail sectors, operating in Cornwall and the Isles of Scilly, providing that they have less than 250 employees.

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

For further information about us, please contact: https://saffronacademy.co.uk/contact/ Email: hello@saffronacdemy.co.uk Telephone: 07983 469870 https://www.facebook.com/saffronacademylimited/ https://mobile.twitter.com/saffronacademy

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

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

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

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

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

Capify - We're Here to Support Your Hospitality Business If you’ve got exciting business plans in 2023, we can help you achieve them. We’re proud to have created an accessible business loan which is both quick and easy to apply for, and, once approved, the funds can be paid out in as little as 24 hours.

For almost 15 years, Capify has worked closely with the hospitality sector, providing business owners with much-needed funding. We’ve been there through some difficult times – like the 2008 recession and Covid-19, and have continued to lend even when the banks have said no.

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

Unfortunately, business owners are once again confronted with turbulence, thanks to the ongoing cost of living crises. However, there’s still an opportunity to prosper.

Why Use a Answer: Specialist Hospitality Consultant? because we can help your business to succeed.

With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements: Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business.

David will also be on hand to give you extra (and this can be without any extra charge) support through our Sprowts4Mentoring system, to analyse, every single week, your business performance figures … giving you weekly analysis and concise reports, with appropriate guidance, to optimise your business’s Sales, Profitability and Staff Management.

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

The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the labour usage in your business.

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

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

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your

Restaurant Consultant, will work on with you, and improve with you.

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

We have a very good record in helping Hospitality business owners to implement processes that improve how they manage their people, which in turn benefits the owners as well as the Team Members themselves.

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

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

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

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

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

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

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

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

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

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

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

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

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

CLH Digital

52

Property and Professional

Issue 153

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