CLH Digital - Issue #154

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 154

£7.3bn Energy Increase Looms for Hospitality as Support Reduces www.CLHNews.co.uk

With tomorrow [1 April] marking the introduction of the Energy Bill Discount Scheme, which greatly reduces the support available to business, the hospitality sector is facing costs of £7.3bn in increased energy bills. Without meaningful action to rein in some profiteering energy suppliers, the sector will no doubt see thousands of venues go out of business.

A snap survey of UKHospitality’s members shows that almost half (41%) had

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been refused a quote by an energy supplier for the sole reason of operating within hospitality.

Energy costs show no sign of relenting, with costs now accounting for 11.4% of business turnover, up from 3.4% before the crisis.

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Issue 154

Editor's Viewpoint

Welcome to the latest issue of CLH Digital There comes a point, a point in any situation where enough is enough.

PUBLISHED BY

Todays lead story regaling energy costs and the lead story last week regarding the British Institute of Innkeeping’s letter to OFGEM is that point.

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

Many years ago we here at CLH News were involved in a costly “intellectual property rights” court case. After a hearing in the High Court, when a most blatantly untrue statement was introduced and allowed to stand, I sat incredulous. Later our own legal representatives said to me, “If I told you to expect justice in a British Court I wouldn’t be doing my job as a solicitor.”

EDITOR

Peter Adams

TELEPHONE:

01202 552333

FAX: 01202 552666 sales@catererlicensee.com

My point? Businesses are being forced into sky high contracts of up to £10,000 a month in energy costs, whereas as a contract now with current energy costs with a new supplier should only be £3,000.

www.CLHNews.co.uk @CLHNews

Where is the law on this? Racketeering/profiteering - there really is no other way of putting it! It is sheer extortion.

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It comes as no surprise, sadly, that companies can, and do, get away with this. I understand that the average price increase for a pub will be £18,400 from tomorrow (April 1st).

EDITOR

Businesses were forced to sign contracts at the PEAK of energy prices between July and December 2022, whereas wholesale energy prices have plummeted in recent weeks, the lowest in 18 months.

price contracts, which are extortion.

Now that would be a vote winner!

SALES EXECUTIVES

However, which is the point of my experience in the high courts, there are no laws in place to ensure that businesses can renegotiate, particularly in exceptional circumstances.

A great initiative to take note of on page 18. Calling on the sector to take a stand against harassment.

David Bartlett Guy Stephenson

Should there be one to begin with? Shouldn’t energy providers be forced to pass on market rate savings straight away?

The statistics quoted are alarming, and what is even more alarming (for me anyway), is that now such an initiative and the need for safe spaces in hospitality venues are even necessary.

I am truly staggered at how our economy is run, if it were a business it would have been bankrupted, closed down, a directors investigation and those in office banned form being “directors”, probably for life!

One well worth supporting, and we would love to share any thoughts and ideas you may have on how you are tackling harassment in your own venues.

In many cases, from what I have seen, businesses were misled into signing long peak price contracts after being told prices would continue to increase.

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

It really is time for the government to directly intervene, and introduce price control relative to the costs of energy now. This would mean tearing up these disastrous peak

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.

Peter Adams

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

Published by Published by

£7.3bn Energy Increase Looms for Hospitality as Support Reduces Issue 154

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

UKHospitality Chief Executive Kate Nicholls said: “The energy crisis has suffocated businesses over the past year, causing thousands to fail and forcing many more to take drastic measures to afford extortionate energy bills.

• In 2018 approximately 425k UK jobs and 38k businesses in 2018. This fell to 392k jobs and 34k firms in 2021.

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

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

• The Night Time Economy sector was also significantly affected in 2020, they recovered modestly in 2021. This was not the case for the NTCE. Here, consumer spending and share of GDP fell further.

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

ENERGY INCREASE “INCOMPREHENSIBLE” “A £12 billion increase in energy costs in a year is almost incomprehensible and, frankly, unsustainable for much longer. The transition to a continued, but significantly reduced, energy support scheme does not provide much comfort for anyone, especially with the £7.3 billion price tag it comes with.

“It’s clear to everyone that a driver of these rocketing costs has been some suppliers that have seen this crisis as an opportunity to boost their bottom line, at the expense of hard-working hospitality venues.

“Ofgem itself has recognised this but has been unable to yet take decisive action. Its current plans to ‘consult on suggested actions’ in the summer is not at the speed the sector needs and it needs to move much, much quicker to rein in these suppliers.

“If Ofgem doesn’t feel it has the teeth to grip hold of this problem, the Government needs to step in immediately to sanction those energy suppliers or immediately give further powers to the regulator.”

"£20 SIDE SALAD" As the sector reels from unprecedented price hikes Martin Williams, chief executive of Rare Restaurants, which includes the chains Gaucho and M, told the BBC that businesses had already been restrained in raising prices.

“If restaurants had reflected the increased ‘costs they face’ in the past year, as Mr Bailey suggests, a simple side salad would be priced at £20,” he said, adding that besides higher energy prices, he also expected drinks companies to put up alcohol prices in April.

Since March 2020 when the pandemic broke, the Night Time Culture Economy has lost over £10 Billion in GDP, £3.1 billion in GVA, over 4000 businesses and over 33,000 jobs, according to the NighTime Industry Association (NTIA)

BUSINESSES FACING IMMEDIATE CRISIS Independent businesses and the culture sector have been impacted heavily throughout this crisis period, with CGA AlixPartners research figures show a 13% contraction in independent businesses compared to only a 3% contraction in managed businesses.

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

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

RECOVERY “COULD TAKE YEARS EVEN DECADES”

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

The recovery of the night time cultural sector could take years, if not decades says the NTIA CEO Michael Kill said: “Following a spring budget, which did nothing to stabilise the concerns of businesses across the night time economy, many are still suffering heavily with untenable operating costs, leaving them uncertain about the future.”

“The current Government has failed these businesses and the wider cultural sector. They do not value the UK night time culture economy in the same way that their European counterparts do, and are focused on taxation and regulatory control. The rest of Europe is working with the sectors to support through investment and growth, and are seen the benefits of this support ahead of the UK.”

Hospitality Businesses Failing To Maximise Employee Benefits 4

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Issue 154

Despite continued rates of job vacancies within Hospitality, businesses are not maximising every tool in their armoury to attract and retain staff, according to hospitality research consultancy, KAM. New research has revealed that Hospitality businesses are not effectively communicating what they already offer; 75% of employees couldn’t find information about employee benefits while researching their hospitality job. 20% said they only found out during their interview and 15% had to wait until after they’d started in the role.

Katy Moses, MD at KAM (https://kam-media.co.uk/)

Hospitality employees say their current employers need to do a better job of communicating the services available to them; 79% would use employee engagement services more if they were made aware of what was available.

Katy Moses, MD at KAM (www.kam-media.co.uk): “Hospitality businesses are absolutely missing a trick when it comes to attracting new employees with very few effectively communicating the level of employee benefits.

So many companies offer phenomenal employee engagement services but very few are using this to attract potential candidates. Even current employees say they’re not made aware of what is available to them despite the clear impact they can have on staff retention.”

The research found that 55% of employees have (knowingly) worked in a Hospitality role which offered some kind of employee engagement services. Unsurprisingly this is much higher for those who have worked in larger multi-site businesses. Only 1-in-4 who work in single-site businesses say they have been offered employee engagement services. Across the board, those in a back-of-house role are least likely to say they have been offered employee engagement services.

But despite high numbers of employers offering Hospitality employee engagement services, the research found that many employees find them difficult to understand and access; 68% said they would use employee

engagement services more if it was easier to access. The majority would find it easier if they were all accessible in one place, like an app (77%.)

Claire Clarke, People Director, Flat Iron: “We are expecting our employees to download apps on personal phones, unless they are head office. When it's someone's personal phone, and we are asking people to interact by those means, it just gets a bit sticky. It's app fatigue. The perfect solution would be you join, here is your company app, it's going to give you engagement, comms, rotas, pay, it’s a single sign on.”

The majority of employees (75%) say that offering employee engagement services makes the business a more attractive place to work and there is an expectation for businesses to offer services which look after their physical and mental well-being as well as their financial well-being.

In fact, offering certain benefits can have the power to encourage employees to switch jobs; 83% said their company offering a specific health and well-being benefit contributed to them deciding to switch jobs.

Scott Read, CEO of Employee Services, at Growth Partners: “We’ve been keen to understand the relationship between the awareness and usage of employee engagement services and the number of vacancies in the hospitality sector. The research has really highlighted a potential problem - businesses may have employee benefits in place but if they’re not easy to access or communicated effectively, they’re not having an impact potentially adding to the problem rather than helping to resolve it.”

With regards to ‘health and lifestyle’ the most popular benefits among Hospitality employees are gym discounts, flexible shifts, healthy eating programmes and medical healthcare (no surprise that this is particularly popular among older employees.) The most sought-after financial benefits are 24/7 online access to pay documents, the ability to receive their pay earlier than pay day and an online chat service to query / sort out issues with their pay slip.

Anne-Marie Sarantis, Head of People, Gusto:“Everything has changed since covid and there has been a shift towards better engagement and usage of benefits– it’s all important, but equally many employees don’t even use it when we give it to them. So it's important that these services can be easily accessed and that we, as a business, signpost them sufficiently to our employees. You can't not have employment engagement services, in this day and age.”

The study also looks at happiness level among current employees and found that 88% of people currently working in hospitality are happy in their role, this decreases to 78% for those working specifically in pubs and bars and is even lower for those working back-of-house (73%.)

You can download the full report here: https://mailchi.mp/kam-media/employee-engagement-services

READ THE LATEST NEWS FROM THE HOSPITALITY INDUSTRY AT WWW.CATERERLICENSEE.COM

Robert’s Dorset – The Perfect Snack ALL YOUR TRADE, HOSPITALITY AND WHITE LABELLING NEEDS MET

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 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: 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 • We are 100% certified by the Roundtable of Sustainable Palm Oil and buy

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

“Inflation Only” Price Rise Would Lead to Business Failure and Job Losses Issue 154

Leading trade body UKHospitality has hit out at the suggestion from the Bank of England Governor Andrew Bailey that businesses should not raise prices above the rate of inflation, when businesses are facing energy, food and drink costs far above the current 10% inflation rate.

Hospitality businesses are already facing unprecedented cost pressures, with energy bills double what they were last year and food price input inflation of over 20%. Businesses face another catastrophic hit next week when energy support is significantly reduced, which hospitality businesses expect to cause an 82% rise in bills.

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“Interest rate rises are compounding the sector’s problems by increasing debt repayment costs for businesses and squeezing our customers’ disposable income.

“To suggest that the sector should stomach these staggering cost increases ignores the real and stark situation facing venues across the country. It is simply impossible if we want to have a viable hospitality sector left in a year’s time.

Kate Nicholls, Chief Executive of UKHospitality, said that firms had no choice but to reluctantly raise prices, in order to stay in business and save jobs.

“No business wants to raise its prices, for fear of losing sales. We all want prices to be as low as possible for consumers, and it is a minor miracle that many have held off increases for as long as they have.

She said: “We fully support the objective of reducing inflation – it is in all of our interests. However, hospitality businesses are under immense pressure from ever-rising bills, particularly energy, and we have already seen thousands of good businesses go bust as a result.

“The reality is that without adequate Government support, whether it is through energy, business rates or VAT, doing as the Governor asks will just mean business failure and job losses, compounding the country’s economic woes.”

Birth Of A ‘New’ Pub – Local Midwives Set to Deliver at Jolly Millers The Jolly Millers in Bexleyheath has been totally refurbished to provide a bright and airy destination for locals and families. The transition, which has been spearheaded by serving midwives and new joint landladies, Tracey Phayer and Esther Gorman, will breathe new life into the venue with the promise of regular entertainment, BT Sports, an exciting food offering and what is rumoured to be the ‘best poured Guinness in Bexleyheath’.

Key workers during the pandemic, midwives Tracy and Esther have both dreamt of owning their own pub so when the Jolly Miller became available it was a dream come true, as they explain: “Thanks to the valuable support of our partners, we have been able to achieve our lifetime ambition. The Jolly Millers is the perfect venue in which to do this and we can’t wait to give a warm welcome to everyone that comes through the doors. We have so many ideas we want to implement and have already started running many of these past our regulars to gauge support. We are child and dog friendly and also have a secluded, safe garden which will be perfect as we head towards the summer.”

Tracey and Esther, who will continue to be midwives, offer complimentary cheese and biscuits and roast potatoes on the bar on Sundays, drag queen bingo, as well as weekly meat raffles. With their very own estab-

lished darts team as well as live football and rugby shown on the various television sets around the pub, this is the perfect evening and weekend destination.

Stuart Brown, Business Development Manager at Brakspear who own the venue is thrilled with the new look and feel of the Jolly Miller: “We’re so pleased and proud to reopen the new-look Jolly Miller.

It’s much-loved within the community, and the refurbishment has really given it a new lease of life. The pub looks fantastic and truly is a space for all to enjoy. Its already becoming the hub of the community. Our Tenants Tracey & Esther’s passion for the pub and the local community makes them, along with their husbands Colin & Pete, the perfect people to ensure it truly is ‘your friendly local’. We look forward to working alongside them to ensure this great pub’s success for many years to come” As a part of the wider Brakspear, visitors can expect the familiarity that comes with an accommodating chain, as well as the intricate personal touches that both Tracey and Esther provide. Light, airy and above all welcoming, the Jolly Millers is set to be the place for all things social in Bexleyheath, with book club meetings, social events and the like all becoming commonplace.

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

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Issue 154

By Ewald Damen – Creative Director / Managing Partner, Virgile + Partners (www.virgileandpartners.com)

TV guide, instead we can let Netflix dictate what we watch each night.

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.

HOW AI IS CHANGING SOCIAL MEDIA 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

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.

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 technology 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 DOES THIS TECHNOLOGY IMPROVE THE CUSTOMER EXPERIENCE? 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? 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.

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 – unveiled its brand-new garden following an incredible refurbishment of nearly £85,000.

The pub showcased 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!”

The new garden will boast an extensive outdoor bar featuring festoon lighting and a mural painted on one side by local artist, Gillian McNeill. Throughout, the area will host an eclectic mixture of colourful furniture to link with the pub’s industrial feel inside and will comfortably seat around 70 customers, or 125 standing. In addition, a selection of exotic and traditional garden greenery will be introduced – including hanging baskets, potted plants and small trees to give it a fresh, welcoming feel.

The garden will also receive brand new decking in one section to host large undercover, heated area and plenty of seating to ensure it can be used all year round.

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

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

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

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

lined up to tackle hot-topic issues.

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

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

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

(1:20pm, Monday 24th April)

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

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

Issue 154

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Growth in Room Rates of UK Hotels Outpaces Inflation ‘With the cost-of-living still hanging on consumers’ shoulders and budgets continuing to come under pressure, consumers are choosing to spend their money differently. During the pandemic, they stocked up on products, but it was the experiences and trips away that they missed out on, which they are now prioritising.

The performance of the UK hotels sector is better than expected in February and outperforms the rest of the hospitality sector, according to the RSM Hotels Tracker.

The data, which is compiled and produced by Hotstats and analysed

by RSM UK, shows average daily rates (ADR) of occupied rooms increased from £121.74 (January) to £128.94 (February) in the UK and from £185.43 to £196.26 in the London market. This is a 13% increase for both UK and London hotels when compared to the same month last year and beats the underlying rate of inflation of 10.4% (for the year to February 2023).

‘While the hotels sector is not quite out of the woods yet as it tries to get back up to pre-pandemic occupancy levels, consumer confidence is improving, in-person events are continuing to make a comeback and with Easter and three bank holidays in May coming up, there are certainly pockets of optimism on the horizon for the sector.’

Thomas Pugh, economist at RSM UK, added:

When compared to the leisure and hospitality sector as a whole, according to the latest Coffer CGA Business Tracker, sales of Britain’s leading managed restaurant, pub and bar groups were only 3.9% ahead of last year in February, suggesting the hotels sector is more resilient than the wider hospitality sector.

Occupancy rates of UK hotels were up from 56.1% (January) to 64.3% (February) and increased from 57.7% to 63.8% in London but remain lower than pre-pandemic levels of 69.6% (UK) and 69.8% (London) in February 2020.

Revenue per available room (RevPAR) increased from £68.24 (January) to £82.97 (February) in the UK and from £107.03 to £125.31 in London – a much bigger improvement from the usual January dip than in pre-pandemic years. Gross operating profits of UK hotels was up nearly 7% to 24.4% last month and was up 6% to 31.6% in London.

Chris Tate, head of hotels and accommodation at RSM UK, said: ‘The hotel sector is managing to increase its room rates so that they outpace soaring rates of inflation, which others in the leisure and hospitality sector haven’t been able to do.

‘Even though the economy has shown a remarkable degree of resilience lately, households’ real incomes in 2023 are set for another sharp drop in the first half of 2023. That means that consumer spending will also probably drop after the 1% q/q fall in Q3 2022.

‘As you might expect, spending on most discretionary areas, such as clothes and household goods, has fallen sharply recently as the cost-of-living crisis has caused consumers to cut back. However, more surprisingly, spending on hospitality services has continued to grow over the last three quarters, despite the huge headwinds as consumers have favoured experiences over goods.

‘However, even hospitality spending will suffer in the face of a near 2% drop in real incomes this year. Indeed, with consumer confidence near a record low, meaning that consumers are still adding to their pile of excess savings rather than spending them, we think total consumer spending will fall by about 2% in 2023.

‘The good news is that inflation should fall rapidly this year reaching 3% by the end of the year, or even lower if the recent falls in energy prices are maintained. That means households’ real incomes should be rising again by the end of this year, setting the stage for a decent recovery in 2024.’

2023 Michelin Guide Unveils its New Awards The prestigious Michelin Stars were unveiled at the MICHELIN Guide Ceremony Great Britain & Ireland Guide 2023, earlier this week.

The event which was held in person for the first time since 2020 when the pandemic broke saw chefs and restaurant owners from all over the country gather to celebrate the awards, which revealed 20 new Michelin one Star awards, for new Michelin Green stars and three new Michelin two star awards however there was no new three star award presented this year.

Currently, 188 restaurants in the UK hold at least one Michelin star.

There are 160 one-Michelin-star restaurants, 20 two-Michelin-star restaurants and eight three-Michelin-star restaurants.

Michelin also awarded 20 new restaurants Bib Gourmands last week, for

eateries considered “affordable” relative to the mostly pricey members of its main starred guide, with the criteria is for three courses at or below £30.

A Bib is according to the guide a “just-as-esteemed rating that recognizes friendly establishments that serve good food at moderate prices.”

The full list of wards can be viewed here https://guide.michelin.com/gb/en/article/michelin-star-revelation/the-full-listof-michelin-stars-in-the-michelin-guide-great-britain-ireland-2023

The Travel Landscape Is In Flux: Are Brands Ready To Adapt?

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By Lars Formanek, Senior Strategy Consultant at Acxiom EMEA (www.acxiom.co.uk) THE STATE OF TRAVEL Today, the travel industry is facing a multitude of challenges, ranging from rising inflation rates to a shortage of skilled workers. As disruptors continue to rise, it’s more important than ever for travel organisations to find strategies to ensure resilience and new growth. But how can brands prepare themselves to successfully adapt to the changing landscape and evolving customer expectations?

Competition, fragmentation, and digital disruption have transformed the way people buy travel services. Some customers opt for travel packages where the burden is eased for them, while others can book an entire holiday on their smartphone.

Additionally, a lack of loyalty has been the most notable difference in a post-pandemic travel world, as the cheapest and most convenient options win customers over. To drive success in this new era, there is no choice but to react quickly and embrace new strategies and technologies to meet the changing demands of their customers. The ability to thrive depends on a commitment to consistently asking how first-party data can be ethically collected, scaled, and utilised to effectively personalise brands messaging.

HOW CAN TRAVEL BRANDS BUILD THE FOUNDATIONS FOR SUCCESS? Data can be harnessed to develop a comprehensive and unified understanding of customers. However, the

travel industry is the most connected by experience and least connected by data. From booking the hotel and flight through to the destination and beyond, the traveller creates multiple data transactions, but these are rarely joined up to provide the best experience.

To succeed in the competitive travel market, travel brands must optimise both digital and offline marketing strategies with powerful audience insights and solutions to enable great customer experiences. This extends to being perpetually ready to swiftly adapt offers and methods of communication to keep up with how and where customers want their needs met.

Instead of relying on conventional segmentation models, travel companies can utilise behaviour-based typologies to create more detailed customer insights that enable personalised experiences on an individual level. This means companies can cater to customers’ specific product preferences and communicate with them through their preferred channels whilst always ensuring appropriate transparency, ethical treatment, and respect for customer privacy.

By deploying people-centric marketing solutions that don’t bombard and are empathetic in their use of data, brands can achieve quantifiable results and attract high value travellers. Achieving this is made more feasible as brands recognise the importance of a connected travel experience, where they can also gain valuable marketing insights and share data with reliable partners, capitalising on critical information to make better-informed marketing decisions. Ultimately, this leads to enhanced personalisation of customer experiences and a greater likelihood of cultivating a loyal customer base.

Put simply, travel brands need to make the path to purchase as frictionless as possible for their customers, utilise data in an ethical and compliant way to create a single view of their customers, and add value to a traveller’s journey by personalising the traveller’s experience.

Winners Announced in PubAid Community Pub Hero Awards ty support in constituencies across the country. Congratulations to all three Community Pub Heroes.”

Three pubs have been named as overall winners in the Community Pub Hero Awards, the national competition organised by PubAid and the All-Party Parliamentary Beer Group (APPBG).

Each winning pub received a trophy and both Matthew Clark and PubAid will be donating £250 each to a charity chosen by the pub.

The winners were selected from a list of 15 finalists, who all impressed the judges with their outstanding support for their local communities and charity. The overall winners, announced at an awards presentation in the House of Commons on 28 March, are:

The Community Pub Hero Awards first ran in 2018, with entries and interest growing every year. The Awards now offer two categories for pubs: Community Support Hero and Charity Fundraising Hero, and a Community Regular Hero where pubs nominated a supportive customer.

• Community Support Pub Hero: The Bellflower, Garstang, Preston, Lancashire • Charity Fundraising Pub Hero: The Beeswing Inn, Northallerton, Yorkshire • Community Regular Hero: Glyn Hassell at The Dog & Parrot, Nottingham Presenting trophies to the winners, Matthew Clark Trade Marketing Director John Steele said:

Heather Porter-Brandwood, licensee of The Bellflower, said: “It was amazing to be shortlisted for this award, to win it is unbelievable! We’ve always believed that if you’re in a position, as we are, where you can help people, why wouldn’t you help?

That’s why we’ve supported such a lot of local charities and good causes over the years, and will continue to do so.”

“We are delighted to recognise the incredible community and charity support provided by our winners, by naming them as our overall Community Pub Heroes. Congratulations to all three pubs for this well-deserved recognition.” bAid co-founder Des O’Flanagan added: “We received 200 entries for our awards, so reaching the final 15 was an achievement in itself and going on to take one of the top awards is a triumph! We’re delighted with the recognition the Awards give to all our finalists and winners, who are truly a force for good in their communities.”

The Rt Hon Alun Cairns MP, Chairman of the All-Party Parliamentary Beer Group, said: “We were delighted to receive 70 nominations from MPs, which shows how pubs are valued as hubs of charity and communi-

Beth Robinson, licensee of The Beeswing Inn, said: “We’re ecstatic about this win! Today has been a brilliant day, as on our way to this presentation we learned that building is going to start on a new hospice suite at Northallerton Friarage Hospital, which we are funding. This has been our goal ever since my dad passed away at the Friarage four years ago and it’s going to make such a difference, enabling families to stay with their loved ones at the end.”

Kathryn Boam, licensee of The Dog & Parrot, said: “Glyn has helped us in so many ways; he arranges our charity events, manages our social media and has raised the profile of the pub. With his help, we’ve raised £45,000 for charity, which is huge for a small pub like ours. We’ve just completed our third annual ‘March for March’ 10-mile walk in aid of Combat Stress, meaning we’ve now raised £7,000 for this charity, which supports veterans’ mental health.”

Travelodge Proposes Local Council Expansion Partnership Budget hotel group Travelodge is writing to 220 local authorities across the UK topropose a joint development partnership aimed at stimulating regeneration and economic growth.

The Rotherham Travelodge is the group’s first hotel in Rotherham, and it is also the first branded hotel in the town centre.

Travelodge said it has identified that it can expand its UK hotel network with a further 300 locations for new hotels, as part of an expansion plan that could create around 9,000 jobs and represent a £3b investment for third-party investors, the company said.

The agreements had funding structures which enabled local authorities to utilise existing assets and regenerate brownfield land in strategically important locations.

It would see branded hotels open in over 120 towns, such as Ripon, Lichfield, and Cromer, for the first time.

In 2022, Travelodge opened six new hotels, three of which were Local Authority partnerships with two hotels located in London at Docklands and Wimbledon and the third hotel situated in Braintree. The group is also presently on site with construction of two further Travelodge hotels being delivered in direct partnership with Local Authorities in Rotherham and Colchester.

For Colchester, it is the group’s second Travelodge hotel.

Some of the new Travelodge hotels in the programme were built on surplus local authority land, with the funding provided either through the local authority’s internal resource, or from the Public Works Loan Board or a third party.

On completion, local authorities had the choice of either retaining ownership of the hotel and receiving an annual rent into the council’s revenue budget or selling the hotel with Travelodge as its operator.

Steve Bennett, Travelodge chief property and development officer said: “In the current climate, local authorities are under extreme pressure to

invest in their economy and support regeneration projects. This is why we are today writing to 220 local authorities to offer our support, as we can make a real difference.

“Adding a Travelodge hotel can be a catalyst to attract new businesses, support regeneration, bring vacant buildings back into economic use as well as attracting thousands of new overnight visitors to the area and revitalising high streets.”

Cllr Chris Read,Rotherham Council’s Leader,said: “The Rotherham Town Centre Masterplan aims to develop Rotherham into a leisure destination which will benefit the local economy and residents. To facilitate this vision, having a well-known and trusted hotel brand like Travelodge is a great asset and hugely beneficial as it helps to attract other major brands to invest in Rotherham. Also Travelodge’s great value proposition will help to attract business and leisure visitors to the area which then positions the town centre as the gateway to explore the wider leisure and culture offer the Rotherham borough.

New Bill to Modernise Business Rates System Issue 154

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A new bill introduced this week will support businesses by modernising the business rates system to incentivise property improvements and support more frequent revaluations.

their side. Businesses have asked for changes to the business rates system and we are acting, including with more frequent revaluations to make the system fairer and more responsive.

The measures being put forward review and reform business rates in England, making them fairer and more responsive to changes in the market.

And they come on top of £13.6 billion of business rates support which resets the balance between bricks and clicks businesses, helping our much-loved high streets and communities.

The Non-Domestic Rating Bill will introduce more frequent valuations, to take place every three years instead of the current five, meaning those with falling values will see their bills drop sooner.

Melanie Leech, Chief Executive at the British Property Federation, said: These measures are a welcome step towards creating a business rates system that is fair for all. The British Property Federation has long-called for more frequent revaluations to help ensure the level of rates payable reflects current market conditions and structural changes in the economy.

Local Government Minister, Lee Rowley MP said: The introduction of our Non-Domestic Rating Bill seeks to deliver the reforms announced during our Business Rates Review.

We are bringing the administration of the tax up to date, and making the system more responsive to changes in the economy and introducing new support to reduce barriers to business investment.

This is another step in the right direction for making sure the UK continues levelling up and supports businesses to grow and flourish.

The bill will build on recent steps to cut business rates, with £13.6 billion of support announced at the Autumn Statement, and to redistribute the tax through the 2023 revaluation.

Victoria Atkins, Financial Secretary to the Treasury, said: I want businesses to know that the government is on

A move from five to three yearly revaluations is a marked improvement, and we would like to see Government continuing to strive towards even more frequent revaluations in due course. The introduction of a business rates improvement relief is also a welcome boost as property owners and occupiers work together to decarbonise and futureproof older buildings and support the UK’s journey to net-zero.

Helen Dickinson OBE, Chief Executive of the British Retail Consortium, said: Retailers welcome moving to three-yearly revaluations, meaning business rate bills will reflect underlying market conditions more quickly.

Changes to valuation appeals processes and more transparency are also vital and the improvement relief will encourage more retailers to invest in their properties. These are all positive changes, but the job is not done.

Government’s focus must remain on reducing the rates burden, enabling more local communities across the country to thrive.

The Non-Domestic Rating Bill has been informed by the Business Rates Review, which ran from July 2020 to October 2021.

UKHospitality Scotland has urged the First Minister to commit to a pause and review of the Deposit Return Scheme, as a first step in mending the relationship with business.

UKHospitality Scotland Executive Director Leon Thompson said: “I’d like to congratulate Humza Yousaf on becoming First Minister and I look forward to working with him, and his Government, to ensure Scottish hospitality has a strong future.

“It’s no secret that there are enormous challenges facing our sector, particularly the looming introduction of the Deposit Return Scheme (DRS) and the proposals to heavily restrict alcohol marketing and promotion, all in addition to the energy, food and drink inflation venues are grappling with.

“It’s positive that the First Minister committed during his campaign that he would provide an initial exemption from DRS for small businesses but I would urge him to go further and pause the scheme completely, in order to conduct a full review.

“There is a real need for the First Minister to reset and repair the Scottish Government’s relationship with business, which has been incredibly fractious over the past few years, and pausing DRS would be a significant sign that he recognises that.

“Scottish hospitality is already a huge part of our economy and Scotland’s tourism offering but it can do so much more with the right support. We are a proven driver of growth and jobs and I hope that is recognised under the First Minister’s leadership.”

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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

Higher Prices are the Trade-Off for Sustainable Food Supply, says Lynx Purchasing Issue 154

Hospitality operators may have to accept that paying higher prices for food and drink is the only sustainable way to secure supplies of fresh and seasonal produce from UK farmers, says hospitality buying specialist Lynx Purchasing.

As Lynx Purchasing publishes the Spring/Summer 2023 edition of its regular Market Forecast, it is warning that the problems caused by fresh produce shortages and price increases are likely to last until well into the spring.

Rachel Dobson, Lynx Purchasing managing director, said: “The immediate issues with salad produce are now well understood, in terms of the impact of bad weather in southern Europe, and the unwillingness of UK growers to pay to heat glasshouses without support on energy costs.

“The current availability issue is hopefully a relatively short-term challenge, but new crops can’t be grown overnight, so it is likely to be a significant issue for the next few months. Our advice is that hospitality operators should plan for both potential shortages of supplies of the produce affected, as well for further cost increases.

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“In the longer term, we believe the trade-off for a more secure supply chain may have to include operators paying UK farmers and food producers a sustainable price that not only covers the true cost of production, but also enables them to continue to invest in their business.”

Dobson acknowledges that paying more for food will be a far from welcome prospect to operators who are already paying dramatically more for core food and drink products after two years of high inflation.

She added: “As bodies such as the NFU have said, we need to become less reliant on food imports, and focus more on homegrown, seasonal produce. That should include a sensible debate on how famers and food producers can be paid at a sustainable price.

“The race to the bottom in terms of food prices has been driven by the demands of retailers, but when meat, dairy and fresh producers suppliers are exiting the market because their business has become unsustainable, hospitality also suffers.”

Welsh Licensing Scheme Needs to Level Accommodation Playing Field UKHospitality Cymru has called for Welsh Government to use a new statutory licensing scheme to create a “level playing field” between established serviced accommodation businesses and the short-term let sector.

UKHospitality Cymru Executive Director David Chapman said: “Our established hotels, inns and guest houses have developed a top-quality reputation for looking after their customers and we want these highest standards to be evident in all other parts of the sector once the new scheme is introduced.

“Serviced accommodation is a highly regulated sector and it prides itself in its compliance to the highest level with Government regulation and the resultant duty of care for our

visitors and guests that comes with this.

In its response to the Welsh Government’s consultation on a proposed licensing scheme for all accommodation providers, UKHospitality Cymru is clear that any new scheme must not provide any further regulation for the hotel sector and recommends any future scheme automatically grants licences for businesses already recorded with the Welsh Government, for example through business rates, and excludes them from any additional inspections.

“UKHospitality Cymru is pleased the Welsh Government is taking this issue seriously. Serviced accommodation has transparent processes; we’ve been asking for a level playing field through regulation for several years,” said Chapman.

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Angela Barnes, Head of Business Immigration at Napthens (www.napthens.co.uk), explains the key steps to take when hiring hospitality staff from abroad In what was a thriving industry pre-Covid, hospitality businesses are now one of the most vulnerable markets in the UK economy.

Part of the problem is the difficulty in attracting workers back into the sector, especially after many of them left due to the pandemic.

Also, the days when bars, hotels, and restaurants could rely on the steady arrival of workers from the EU to fill these crucial roles are gone, adding more pressure to hospitality businesses looking to hire from abroad.

Employers now face a myriad of specific immigration laws that make hiring from abroad more complex. In the face of these new challenges, there are important steps and hurdles that hospitality businesses need to be mindful of when recruiting from overseas.

STEP ONE - GETTING A LICENCE If you’re looking to hire skilled workers from overseas, you will first need approval from the Home Office, by way of a Skilled Worker Sponsor License (licence). Applying for a licence can be complex, so it is important that you have a dedicated legal expert guiding you throughout the process. Once you have secured a licence, you can then sponsor skilled workers to carry out the necessary work within the UK. To secure a licence, you will need to submit a suite of corporate documents including, for example, your latest annual accounts, corporate bank statement, Employer’s Liability Insurance Certificate and VAT registration certificate. Other pieces of evidence need to be disclosed, such as confirmation that the company has robust HR processes in place that will ensure compliance with the strict reporting and monitoring requirements placed on all sponsor licence holders. Organisations also need to have appointed key personnel from within the business to manage the sponsorship system.

additional £500. When hiring more than one non-UK national, the costs can start to quickly add up.

Once a licence has been granted, potential new staff will need to meet several criteria to be able to work in the UK. This includes a minimum skill level, minimum salary level and they must meet an English language requirement.

Typically, a skilled worker using this route will need to be paid a salary of £25,600 (rising to £26,200 on 12 April 2023) or the ‘going rate’ for the role, whichever is the higher. However, there are exceptions to this when an individual can be paid a lower salary. This would include, for example, if the job is on the Shortage Occupation List (SOL) or if the individual qualifies as a ‘new entrant’ to the profession.

GETTING OVER THE LINE Providing that all of the eligibility requirements are met, roles such as chefs, restaurant managers, bar managers, accommodation managers and managers of licenced premises are all eligible for sponsorship. In the last quarter of 2022 alone, approximately 1,300 chefs and 650 Bar Managers entered the UK on a Skilled Worker visa.

Although chefs remain eligible for sponsorship, the role was removed from the SOL in 2021, making it more difficult for UK businesses to recruit non-UK chefs under the Skilled Worker route. The SOL comprises those roles deemed by the UK Government to be in short supply within the UK resident labour market, with such roles afforded more relaxed eligibility criteria for sponsored work visa applications.

Since 2021, there have been calls for the Government to add chefs back onto the SOL and earlier this month, the Migration Advisory Committee released a call for evidence, in relation to its review of the current SOL. Hospitality businesses should provide evidence before the closing date on May 26th to let the Committee know about their experiences hiring from abroad and how these key roles need to be viewed as critical to the success and longevity of the industry.

THE JOURNEY AHEAD

STEP TWO - GETTING KEY TALENT IN

The UK’s immigration rules are complex and the application process can be overwhelming. Speaking to a business immigration specialist before embarking on the process would be a wise step to ensure recruiting from abroad is a smoother process, and avoid mistakes that may lead to a swathe of unnecessary costs, fees and administrative burdens.

It usually takes the Home Office around 8 weeks to process a licence, but can take longer depending on the capacity of the sponsor licence processing team at any particular time and complexity of the particular application. Whilst there is an option to ‘fast-track’ the application, it is subject to availability – and also costs an

Hospitality businesses and recruiters are working tirelessly to deliver the best service to the UK population.

The Government must take further action to make foreign recruitment more accessible and cost-effective, so that the industry is able to focus on delivering the world-class hospitality that our country is renowned for.

On top of all these requirements, a payment fee of £536 for small or charitable sponsors and £1,476 for medium to large sponsors is required.

Local Charity Receives £5,000 Donation from Community Pub The Albion, a traditional community pub in Tewkesbury, has raised over £5,000 for local charity, Goals Beyond Grass which seeks to give disabled members of the community the opportunity to participate in team sports.

The Albion is owned by Admiral Taverns and is part of Proper Pubs, its community wet-led operator business which has over 165 pubs across the country. Thanks to Nicki’s incredible fundraising efforts, she has been named as the winner of the Proper Pubs ‘Community Hero’ award for this quarter to recognise all her hard work for her customers and community.

Goals Beyond Grass is a charity dedicated to engaging the local community and giving disabled people more opportunities to participate in fun, social sports activities. This is a cause close to Nicki’s heart, who is always looking for ways to ensure all members of her community are included and given equal opportunities. The money donated to Goals Beyond Grass was split between a hoist to move clients in and out of day chairs into power chairs or accessible bikes, venue hire and medical assistants at Chosen Hill school for the year.

As part of her fundraising efforts, Nicki hosted a series of four rock and roll musical bingo nights throughout 2022 where tickets could be purchased in return for four cards to play during the evening. The first night was a sellout success and the following events were all well attended. In addition to rock and roll bingo, the operator has also hosted weekly raffles over the last six months to increase the fundraising pot.

Nicki Hardwick, operator at The Albion, said: “I am delighted to have been able to raise this much money

for Goals Beyond Grass – it is such a fantastic and important cause. I’d like to take this opportunity to thank my wonderful team and customers for helping me to achieve this because I really couldn’t have done it without them. I look forward to continuing to host exciting fundraising events and bringing the community together even more.”

Nicki came to The Albion four years ago following an illustrious 35year career in hospitality. She has since become a very popular figure in town thanks to her commitment to supporting vital local initiatives.

As well as previously raising over £800 for the Air Ambulance, she organises annual Remembrance Day events where she runs a big charity raffle. Last year she raised £600 and encouraged her team to dress up in 1940’s attire as well as offering a free glass of port to anyone who has or is currently serving in the British Forces.

Over the last eight months, Nicki has been working towards raising £3,000 in order to achieve the ‘Copper Mile’. To do this, she has been collecting loose change from her customers which when laid out next to each other – when the fundraising target has been hit – will stretch to a mile long. The money will be split between a number of charities, including Seren’s Wish, Footsteps, Maggie’s and Goals Beyond Grass.

Matthew Gurney, Operations Director for Proper Pubs, commented: “On behalf of myself, and the whole team at Proper Pubs I would like to thank Nicki for all her hard work at The Albion and her fantastic fundraising efforts. It’s wonderful to see community spirit in action and it stands testament to our values here at Proper Pubs.”

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

London’s Hospitality Sector “The Most Poorly Paid Industry in London” Issue 154

New analysis by the Living Wage Foundation shows that the hospitality sector has the highest proportions of low-paid jobs in London compared to other industries, with 52.9 percent of jobs that fall under ‘Accommodation and food services’ (official ONS classification of ‘hospitality’) being paid below the London Living Wage, which currently stands at £11.95. With over 100,000 low paid jobs, this sector accounts for almost a fifth (18.7 percent) of all low paid jobs in London, despite accounting for 5 percent of total jobs in the capital.

The new analysis also showed that the issue of low pay adversely affects different age groups, with 62.8 percent of young workers (aged between 18-21) being paid below the London Living Wage.

The UK hospitality sector is comprised of approximately 143,000 businesses and employs around 1.8 million people. The industry also has higher proportions of younger workers, foreign-born workers, part-time workers and workers from minority ethnic backgrounds compared to other sectors As the cost-of-living crisis continues, many workers and families across the country are feeling the squeeze, with those in the capital being amongst those hit the hardest.

The Making London a Living Wage City project, led by Citizens UK and the Living Wage Foundation, aims to put hundreds of millions of pounds of wages into the pockets of Londoners and lift tens of thousands of workers out of in-work poverty by boosting the number of accredited Living Wage and Living Hours employ-

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ers across the capital.

At its heart, the real Living Wage campaign is rooted in communities taking action to ensure workers are paid a wage that reflects the cost of living. With inflation soaring to 10.4% in February, it’s never been more important to make sure workers and their families do not fall into in-work poverty.

Despite the growth of the movement, low pay remains a big issue, with 13.6% of jobs in London paying less than the real Living Wage As well as focusing on the issues around low pay, the project will also tackle precarious work through Living Hours – a standard to help workers get the hours they need to make ends meet and protect them from job insecurity.

Gina Rodriguez, a previous hospitality worker, and leader on the Making London a Living Wage City Steering Group, said: “With the cost of living crisis, too many low paid workers are now having to worry about whether they can afford to turn the heating on during winter, or if they’ll be able to afford groceries. I know the feeling all too well when I was working in hospitality. As the lowest paid sector in London, hospitality employers must step up and accredit with the Living Wage Foundation to dignify their workers with a wage they can live off.”

Hospitality Rising Reaches Half of All 16 to 30-Year-Olds Only five months into the launch of Hospitality Rising’s inaugural campaign, ‘Rise Fast, Work Young’, the campaign has reached over 5.5m of the UK’s 16 to 30-year-olds, equal to half this demographic, via its digital marketing campaign.

year olds at least four times in a short period because this is where you see consideration move to action.

“Whilst hospitality businesses are working on retaining staff, we’re here to support them in their efforts by finding new and effective ways to attract a new audience into the industry.”

Hospitality Rising, the world’s biggest hospitality recruitment initiative, was created to tackle the sector’s challenging jobs crisis. As part of the industry backed campaign, Tik Tok creators were also engaged to create content that specifically targeted young job seekers. This alone generated 13.5m impressions, reaching 2.1 million young people.

The next step for the campaign is to bring on board new operators to back a burst of activity aimed at an audience of job seekers leaving education this summer. With six months of the first year left, those wanting to back the hospitality movement can join from £5 per team member.

Mark McCulloch, founder of Hospitality Rising and campaign director, said:

Celebrity chefs including Tom Kerridge, Angela Hartnett and Raymond Blanc OBE, have also generously leant their time and support to the initiative.

“We are reaching this 18-30 audience like no one else is. We get them, we know where their attention is daily and we are reaching them on their phone screens in a more relevant way than anyone else with relentless TikTok campaigns, ads and content creator partnerships. We now need to focus on reaching all 18-30

Businesses looking to join the movement should register their interest by emailing hello@hospitalityrising.org

Five Top Tips For Restaurants To Capture Customers Amidst The Cost-Of-Living Crisis 14

CLH Digital

Issue 154

Online restaurant booking platform ResDiary launched its latest report ‘Beyond the Booking’, on the state of the restaurant industry this week.

CEO Colin Winning shares insights from the report, as well as how restaurants can utilise these findings to help capture more customers during a cost-of-living crisis.

tomers of their upcoming booking to help reduce the risk of a no-show.

MAKE BREAKFAST STAND OUT OR THROW IT OUT Half of UK consumers (46%) are no longer dining out for breakfast so despite the strong appetite for lunch and dinner, restaurants need to make a decision about their breakfast offering. Providing brunch or all day menus will help restaurants to capitalise on the steady grazers and flexi diners but also reduce costs on multiple menus. For those wanting to capitalise on the breakfast market – it’s not there yet, but it’s coming.

MAKE BOOKING AS SIMPLE AS POSSIBLE Over half (56%) of UK diners prefer to book a reservation online through a restaurant’s website. This is followed by a third (28%) preferring to use an online booking system and only 13% preferring to call direct.

With this focus on booking online instead of over the phone or in person, restaurant’s need to be digitally minded and ensure both their website and online booking system are up to date and easy to find.

REVIEW YOUR MENU

UK diners are also organised, with almost half (49%) of diners preferring to book a dinner reservation a week or more in advance. As such, it’s vital that restaurants ensure their booking process is as seamless as possible.

Lunch time diners are a little different with a quarter of diners opting to make a last minute booking the same day, meaning restaurants need to provide up to the minute access to table availability.

AVOID NO-SHOWS There’s nothing more infuriating for a restaurant than a no-show. 5% of confirmed bookings between the start of the year and February 2023 have resulted in diners not turning up for their reservation, costing restaurants on average £1325 during this period alone.

It is therefore unsurprising to see restaurants taking action in preventing no-shows. The majority (62%) of restaurants today utilise booking systems to implement deposit schemes, which can be made by prospective diners when they book online, over the phone, or in person.

Restaurants should also take advantage of customer reminders, such as via email or SMS, to remind cus-

While offers and incentives are a great way to encourage customers both new and old to dine at your restaurant, what you offer on the menu remains key, with almost half (47%) considering the restaurant menu the most important decision when deciding where to eat out.

Providing a strong, cost-effective menu is vital, but having the variety needed to capture a wide range of potential customers is what’s going to make restaurants stand out. From practical menu engineering to plugging set menus and specials through third party platforms understanding the consumer’s demand for a dish is key. 10% of the UK population is vegetarian and 3% vegan, so it’s important to ensure menus exceed expectations and are visible on your booking system and website.

LOYALTY IS BACK! Over half of diners (54%) said they decided to go to a restaurant they had already visited when last eating out, showing how a personal experience and a great first impression is key in retaining customers.

Everyone also likes to feel special, which is why personalisation in your messaging can also go a long way in securing repeat business.

Read the full ‘Beyond the Booking’ report here.

Stonegate Pub Company to Reverse Controversial Glassware Charges Stonegate pub company has announced that it is to abandon its controversial decision to introduce charges for glassware.

Earlier this month Campaign for Pubs Wrote to Stonegate Pubs, slamming their decision to introduce charges brewers and cider makers branded glasses, which they have been previously been supplying for free to tied tenants.

The new charges were for branded glassware across Stonegate’s leased and tenanted pubs, which left Stonegate tenants “dismayed at this new charge”, with the serious pressures that all publicans are facing and have said they feel like “second-class citizens”.

charges for branded glasses during this cost-of-living crisis is grotesque and once again exposes the onesided reality of the unfair and restrictive tied model operated by these huge pub companies.

“With many Stonegate tenants already struggling with huge energy bills and inflated tied beer prices, to slap a new charge, for glasses that freehouses could get for nothing, is a cynical abuse of their position. The move is unfair, and we also believe that it may be unlawful and we hope the Pubs Code Adjudicator will investigate this unfair dealing, as she has the power to do”.

Gary Murphy, a Director of the Campaign for Pubs and a former tied tenant said: “It is bitterly disappointing that Stonegate Pubs are imposing a new and deeply questionable charge for branded glass on their tied tenants and to do so in the current cost-of-living crisis is disgraceful.

The letter from the Campaign for Pubs to Stonegate challenged the decision and asks if Stonegate have the right to impose their charges on tenants and also questions what legal right they have to impose charges on tenants who obtain branded glasses from breweries/suppliers direct.

“The large pubcos are have a very close relationship with the big brewers and these charges are another example of the anti-competitive nature of the pub sector and the way large corporations not only try to dominate, but also don’t treat their own tenants fairly. We call on Stonegate to drop these charges and if they don’t, this is a decision that should be challenged in any ways possible”.

Greg Mulholland, Campaign director of the Campaign for Pubs said: “For Stonegate Pubs to introduce

However, following “feedback from partners” the policy has now been reversed.

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

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

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

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

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

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

Which, put simply, “smashes the alcohol out of its lager, pale ale, shandy as well as apple and berry ciders.

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

"We can all go that bit more to support retailers," Richard adds. "Not

just by providing more choice, but by offering staff training and samples so they can help educate and inspire consumers.

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

SLTA Congratulates Humza Yousaf and Calls for ‘Reset’ with Business

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CLH Digital

Issue 154

The SLTA (Scottish Licensed Trade Association), in sending its congratulations to Humza Yousaf, the new leader of the SNP, has called for a swift “reset” with business in the wake of turmoil caused by the Covid pandemic, Brexit and misplaced legislation.

ing issues and rising costs of doing business. We need to see an urgent reset in the relationship between the Scottish Government and the business community.”

Mr Wilkinson continued: “We urge Mr Yousaf to pause the deposit return scheme (DRS) until a more business-friendly solution can be found for those smaller businesses that will have to deal with the time-consuming bureaucracy and unnecessary layers of administration.

Colin Wilkinson, SLTA managing director, said: “We congratulate Humza Yousaf on his appointment as the new SNP leader, and expected incoming First Minister, and pledge to work with his new Cabinet, officials and MSPs to solve the many ongoing problems and challenges facing the licensed trade as it recovers from the pandemic, deals with the fallout of Brexit, and navigates unprecedented levels of bureaucracy and misplaced legislation that is hampering business growth.

“In addition, we would seek dialogue at the earliest opportunity to discuss the proposed restrictions on alcohol advertising sponsorship which will impact on many everyday aspects of pub life.”

“Hospitality businesses and the licensed trade make a major contribution to Scotland’s economy and its important tourism industry – we are also a major employer across the length and breadth of the country.

Accepting that VAT is not a devolved issue, Mr Wilkinson added: “A reduction in VAT would be a welcome move for everyone involved in hospitality and the licensed trade and we hope that Holyrood and Westminster can discuss this as an urgent measure to help businesses.

“However, companies are weighed down by ill-thought-through legislation at a time when they are still recovering from the pandemic, dealing with severe staff shortages and struggling with the realities of spiralling cost-of-liv-

“We also hope that the new regime at Holyrood can find a meaningful solution to change the current non-domestic rates system which is hugely outdated and in need of further reform.”

Ukrainian Refugees Secure Hospitality Jobs Following Industry Training Initiative

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.

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.

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.

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.

“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 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.”

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.

Hospitality Industry Called On to Stand Against Harassment with ‘It Stops with Me’ 18

CLH Digital

Issue 154

In a move to eliminate harassment and discrimination in the On-Trade, Budweiser Brewing Group UK&I has announced the launch of its new campaign #ItStopsWithMe, encouraging pubs and bars across the UK to pledge to calling out unacceptable behaviour.

It Stops With Me forms part of an ongoing push from Budweiser Brewing Group to recognise its role in creating an inclusive night-time economy. In November last year, the brewer partnered with WalkSafe, a mapping app that allows its 500,000+ users to plan their route home using the latest digital tools and information based on police data, whether that’s a live incident or a warning about a lack of streetlights.

This then empowers people to go out and plan a safer journey home.

Recent research by Budweiser Brewing Group found that almost twothirds (63%) of women claimed to have planned their route home before heading out and were more likely to visit a night-time venue if it had measures to improve women’s safety. The findings also show that 53% of women would be more inclined to visit a venue that has anti-harassment and discrimination policies, compared to men (35%). It Stops with Me aims to tackle this issue head-on by allowing pubs and bars to showcase their commitment to calling out harassment and discrimination and providing a safe place for all beer drinkers.

Budweiser Brewing Group’s ‘#ItStopsWithMe’, is an internal and industry-wide campaign asking people to commit to calling out harassment and discrimination. Pubs and bars can sign the pledge at itstopswithme.net, and can access resources to support staff in tackling these issues. After signing the pledge, pubs and bars will be a part of a community of organisations who share the vision for an industry free from harassment and discrimination.

This campaign started at internally at Budweiser Brewing Group UK&I to create a more inclusive work environment, and to ensure reporting mechanisms are in place to address instances of harassment and discrimination. BBG is measuring success based on regular surveys and listening sessions focused on colleagues’ awareness and comfort in reporting and addressing these issues. The initiative is also intended to create a forum for discussion – internally and among industry partners.

“We’re committed to creating a more inclusive night-time economy, which benefits communities and businesses alike,” said Jean-David Thumelaire, On-Trade Director at Budweiser Brewing Group UK&I “We know that many people in our industry have experienced harassment and discrimination. By launching #ItStopsWithMe and sharing it with the industry we’re hoping to draw attention to the issue and be part of the solution by putting people first. We know we can’t tackle it alone, nor do we have all the answers, which is why we’re calling the industry to step up and sign the pledge to work together for a safer environment.”

Pubs and bars can find out more about #ItStopsWithMe and sign the pledge at www.itstopswithme.net. Once venues have signed up, they will join the online community and have access to a range of assets that they can display to promote their commitment to stamping out harassment and discrimination.

Nine Pubs and Four Licensees Take Home Honours at Night of Excellence Awards

Nine pubs and four licensees have taken home honours at the Night of Excellence awards in a lavish ceremony and dinner held at the Crowne Plaza hotel in Stratford-Upon-Avon, Warwickshire.

• Ray Irwin and Bonnie Tarleton, franchisees of The Guy Earl of Warwick in Welling, South East London, who jointly won Franchisee of the Year for their incredible performance.

The awards, hosted by Greene King Pub Partners, celebrated the success of Greene King Pub Partners’ licensees.

• The Shortlands Tavern in South London, which won Innovation Pub of the Year for its ‘Guinness Cab’ – a converted London black cab which serves Guinness.

The awards were attended by numerous licensees from across the country who work with Greene King Pub Partners, as well as representatives from the hospitality and pub sector including trade bodies, business leaders and more.

• James Harris and Nicole Yeoh, licensees of The Green Man in Winchester, both won New Licensee of the Year for their transformation of the pub which they took on in April 2022.

• The Cricketers in Curdridge, Hampshire, which won Pub Garden of the Year for its beautifully kept beer garden combined with its outdoor covered Pavilion Barn providing all-year-round use of its garden.

Comprising of 15 awards ranging from Community Pub of the Year to Pub Team of the Year – and an overall Pub of the Year award – entrants to the Night of Excellence awards go through a strict judging process including mystery visits in order to be crowned winners. Over 200 pubs and licensees entered the awards, eventually being whittled down to 30 finalists.

The Stag at Lyndhurst, located in Hampshire, was the overall winner of the Pub of the Year Award, also picking up Pub Team of the Year and Community Pub of the Year along the way.

Grant Chinnery, Licensee of The Ship in Chelmsford, won the Lifetime Achievement award in recognition of three generations of his family – including himself – running the pub.

Clive Price, founder of Baron Pub Co Ltd, won the Multiple Operator of the Year award for the second year in a row.

OTHER WINNERS FROM THE NIGHT WERE: • The Hare & Hounds in Kings Heath, Birmingham, which won Entertainment Pub of the Year in recognition of its regular programme of events and strong reputation as a music venue.

• The Masons Arms in Bury St Edmunds, which won Beer Pub of the Year for its great range of cask ales, lagers and bottle beer including alcohol free options.

• The Kings Arms in Haughley, Suffolk, which won Food Pub of the Year for its quality and varied menu that offers something for everybody.

• The East End Fox, Glasgow, which won Pub Investment of the Year for its transformation and new look led by licensee Ferrier Richardson.

• The Wine Vaults in Banbury, Oxfordshire, which won Spirit Pub of the Year for its range and quality of cocktails and serves, including flavoured gins.

• The Royal Exchange in Haverhill, Suffolk, which won Sport Pub of the Year for its 5 flat-screen TVs with state-of-the-art 3D Sky Sports provided for all customers watching the sport.

• Special recognition was given at the awards to Tom Kerridge, licensee of The Hand and Flowers in Marlow, for the pubs excellent food offer and overall operation.

Wayne Shurvinton, Managing Director, Partnerships & Ventures at Greene King, said: “Congratulations to all the winners at this year’s Night of Excellence awards. A massive well done too to the team at The Stag at Lyndhurst for winning Pub of the Year!

“Celebrating the success of our Partners and their achievements is really important to us. Our Partners and franchisees are among the very best in our trade, so it’s great to see that recognised.

“The standard of entry was exceptionally high and the judges had a really hard job to pick the winners.”

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

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

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

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

The OiLChef device is now available for fish pans and can cost as little as one

pound per day and guaranteed for 3 years!!

60 second explainer video: https://youtu.be/UMGuvCnFSHc No wires, chemicals, replacement parts and virtually unbreakable, each unit comes with a full 3-year warranty, and we give you a “try before you buy 14-day money back guarantee”!

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

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

Hospitality Needs to Inspire the Next Generation to Survive and Thrive 20

CLH Digital

Issue 154

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

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

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

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

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

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

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

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

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

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

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

ACCESSIBLE TALENT POOL

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

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

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

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

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

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

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

Lunar Pub Company Opens Third Site Following the success of The Hunter’s Moon in South Kensington and Ganymede in Belgravia, boutique hospitality group Lunar Pub Company – co-founded by Owner Director Hubert Beatson-Hird and Owner Chef Director Oliver Marlowe – is set to open its third site this spring – The Apollo Arms in Clapham.

Located at 13-19 Old Town, the 2,000 square foot site has been designed by Novo Design and will accommodate up to 100 covers inside, with an additional 70 outside in the al fresco garden terrace.

Split into a number of distinct sections – including a dining room, bar, snug, and games room with TV screens – the interiors will feature a neutral colour palette of earthy browns, deep greens and warm beige tones with antique furniture finds, vintage-style pendant lighting, marble top tables, and large statement mirrors.

Trading seven days a week, the new pub and dining room, like its sister pubs, will offer an extensive range of wines, beers and spirits alongside contemporary cocktails.

The menus will put the spotlight on modern British food using the highest quality ingredients, sourced locally where possible. Owner Chef Director Oliver Marlowe and Head Chef David Halewood (formerly The Coach, Clerkenwell) will work closely together on the daily-changing lunch and dinner menus, bar

Hospitality starts and ends with people, and it’s our job as business and industry leaders to make them feel valued, to install passion and to inspire positive change. snacks, brunch and Sunday lunch menus. Typical dishes might include tuna sashimi with whipped avocado; Fowley mussels with ‘nduja and cider sauce, leeks, fennel and Morteau sausage; braised featherblade with truffle mayo and triple cooked truffle and parmesan chips; and a classic baked Alaska.

Owner Director, Hubert Beatson-Hird said: “The Apollo Arms is our most ambitious site to date, and I’m incredibly proud that we’re in a position to grow despite the challenges the industry continues to face. Clapham is such a buzzy neighbourhood and I’m confident our blend of accessible, yet elevated hospitality, regular events and inviting interiors will go down a treat in the area.”

Penrith Sports Club Awarded £10,000 Grant From Greene King IPA Fund Cumbria based wheelchair rugby club, Penrith Pumas WRC, has been awarded a £10,000 cash grant thanks to a fundraising scheme from pub company and brewer Greene King.

“The Penrith Pumas was set up to provide locals with a fun, inclusive and exciting sport in Cumbria, however the current cost of living crisis is making it even harder financially to keep the sport accessible to all.

Greene King IPA’s donation scheme, known as Proud to Pitch In, recently celebrated its one year anniversary by offering one club a one off grant of £10,000, up from the usual £3,000 Proud to Pitch In grant.

“We’re so incredibly grateful for the donation from Greene King IPA’s Proud to Pitch In scheme – the money will go straight back into the community and we’re so excited to share the news with our members.”

Penrith Pumas WRC, founded in 2021, applied for the grant last year with the aim of expanding their existing facilities & equipment, so more people can get involved in the sport.

Emma Hibbert, Head of Marketing for Greene King IPA said: “When reviewing the applications for our anniversary donation scheme, the submission from the Penrith Pumas really resonated with us. Their dedication to supporting the local community and ensuring there’s a role for anyone that wishes to join, whether that’s playing the sport itself or volunteering, officiating or even refereeing, spoke volumes.

With 30+ members across Cumbria, Penrith Pumas is open to a mix of abilities and disabilities – with participants ranging from experienced wheelchair rugby players to total novices.

For the club, the cost of purchasing a single rugby wheelchair can be upwards of three thousand pounds, not including maintenance costs – so the incredible £10,000 lump sum from Proud to Pitch In will go a long way towards providing new equipment.

As a result of the ongoing cost of living crisis, the Penrith Pumas need to do everything they can to make the sport as accessible as possible, including subsidising travel to events, and helping with costs for overnight stay for games.

Megan Pettit, Founder and Managing Director of the Penrith Pumas said: “Wheelchair Rugby is such an amazing sport as it allows people of all ages, abilities and physiques to compete on a level playing field.

“Their offering of an inclusive, accessible and fun sport is clearly central to the Cumbria community, and beyond, and they thoroughly deserve the £10,000 grant.

“To date, over 160 local clubs have been supported by Proud to Pitch in, and over £380,000 has been granted to sports clubs across the UK, funded from the sales of Greene King IPA. We are aiming to give away £1 million to clubs before the end of 2023, so we encourage clubs to apply and share how we can support.”

Greene King is donating 10p from every pint of Greene King IPA and 50p from every 4x500ml can pack sold* to support the Proud To Pitch In scheme.

How To Protect Your Small Hospitality Business from Fraud and Scams 22

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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.

Tommy Banks Joins Toque d’or Judging Panel for 35th Anniversary Edition ®

Nestlé Professional have announced that award-winning chef and restaurateur, Tommy Banks will join the panel of judges for the 35th edition of Toque d’Or. With a wealth of experience in sustainability and farm to fork dining, Banks will bring unique perspective and skills to the six-strong team of industry experts. But with entries closing soon, Back and Front of house students on Level 2, 3 and 4 are being urged to complete their entries now, so they don’t miss the 31st March deadline.

Toque d’Or’s latest judge represents another coup for the prestigious competition. Three-time winner and veteran judge on BBC2’s The Great British Menu, Banks owns two Michelin-starred restaurants in North Yorkshire and a premium food box business and canned wine brand. Born and raised in the small village of Oldstead from a farming background, Banks has been involved in his family farm since his childhood. And as a staunch advocate of farm to fork dining, he has earned a prestigious Michelin green star for his continued pursuit of sustainability. As well as sharing expertise, he’ll welcome this year’s finalists to his sustainable farm, where they’ll learn about farming techniques, and get the chance to forage, harvest fruits and vegetables, and see the livestock.

Banks joins long-term Toque d’Or collaborator, Louisa Ellis who won Masterchef: The Professionals title in its 2020 Festive Knockout. Educator and well-respected sommelier and wine expert, Raul Diaz, returns for another year on the Toque d’Or judging panel, along with 2021 FOH Toque d’Or winner, Sophie Taylor who has been taken on as chef de partie at the Gleneagles Townhouse since her win. These will sit alongside Nestlé Professional head of training for hot beverages, Ryan Burke, and Nestlé Professional development chef, Justin Clarke, offering competitors a broad array of skills and experience, representing the key areas and disciplines covered in the competition.

Launched in 1989, Nestlé Professional Toque d’Or has played an important role in the hospitality industry, inspiring the next generation of food service professionals and providing up-to-the-minute knowledge on industry trends. Over the years, it has attracted judges, including Anton Mosimann OBE and food writer and influencer, Julie Jones. As a result, the competition has developed a strong network of supporters, judges and competitor-alumni, ranging from James Martin and Jamie Oliver, to Brian Turner, Paul Gayler, James Tanner and Simon Hulstone.

Tommy Banks says, “Toque d’Or is a unique opportunity for college students to explore different careers and to learn about the latest industry trends. I’m delighted to be involved in this year’s competition, and I’m looking forward to mentoring and meeting the industry’s finest young hospitality talent.”

Katya Simmons, managing director Nestlé Professional UK&I says, “We’re delighted to welcome Tommy to the Toque d’Or judging panel. He has outstanding experience and knowledge of foodservice and retail – sectors which are converging in many cases, showing the diverse opportunities available in hospitality careers. His farming background and Michelin green star underline Toque d’Or’s continued theme of sustainability, and we’re excited about bringing this knowledge and passion to the table.”

“With Tommy on the judging team alongside such a diverse range of highly talented industry experts, this year’s Toque d’Or is set to be one to remember. But with time running out, students need to be in it to win it, so we’re urging lecturers to extend this learning opportunity to their students, registering budding hospitality superstars before time runs out.”13 To register and find out more about the competition training, format and timeline, college lecturers, employers and apprentices should go to http://www.nestleprofessional.co.uk/toque-dor

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

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

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

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

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

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

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

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

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

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

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BII Licensee of the Year 2023 Semi-Finalists Announced!

The British Institute of Innkeeping (BII) is delighted to announce their 12 Semi-Finalists for this year’s Licensee of the Year competition.

Sponsored by Sky, the Licensee of the Year competition is widely regarded as the most rigorous and hard-fought award for individual licensee operators in the UK. Since the launch in January this year, licensee operators have been entering the competition, showing the judges evidence of how they have been rebuilding their businesses and communities, with a focus on their resilience, sustainability, diversification and commitment to their teams.

This year, the entries and Quarter-Finalists have been of a particularly high standard, making it even more difficult for the team of judges to decide who made the Semi-Finals.

Selected from a field of over 300 entrants, the 12 Semi-Finalists have reached this far in the awards on the basis of their exceptional entry

forms, social media and web presence audits and mystery customer visits, courtesy of HGEM. Head Judges, Sue Allen CBII and Ashley McCarthy CBII, will be making their way across the country over the next few weeks to meet all of the Semi-Finalists in person to experience their businesses first hand.

The 2023 Licensee of the Year Semi-Finalists are as follows:

Samantha & Mark Robinson – Queens Head – LA23 1PW Heather & Caroline Porter-Brandwood – The Bellflower – PR3 0JA Nick Hunter – The Happy Cheese – SO40 7AR Michelle Gilmour – The Old Windmill – CV1 3BA Lee & Keris De Villiers – The Pig & Whistle – SW18 5LD Stewart Odd – The Ring O’Bells – BS40 6JE Kate Hayden – The Snow Goose – GU14 9DX William Sheldon – The Tiger Inn – TN25 6BA Ollie Coulombeau – The Turks Head – TW1 1LF Joe Buckley – Tollemache Arms – NN6 9NU Tommy Fox – The Barrelman – DD1 2AJ Josh & Tobi Hardisty – Black Horse Hotel – BD23 5AT To learn more about the LOYA Semi-Finalists, please visit the BII website:

https://bit.ly/LOYA2023

Steven Alton, BII CEO commented: "Our Licensee of the Year Award is the most prestigious & hard-fought award, showing the excellence in our sector; our Semi-Finalists are of a fantastic standard.

“We are proud that the awards process this year, more than ever, is offering a value-added experience to all those involved with business insight and the chance to evaluate your business available at every stage.

In addition to the mystery customer visits, facilitated once again by HGEM, we have this year been supported by useyourlocal who have been promoting our entrants to consumers across the whole of the UK. With Cask Marque auditing cellars in addition to the visits from our Head Judges, Sue and Ashley, the competition this year will provide more value to contestants than ever before."

The Finalists will be announced week commencing 15th May 2023.

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

The BII would like to thank everyone who has entered the competition this year. Keep your eyes peeled for another opportunity to enter in the January 2024.

Chopstix to Create 1,000 Jobs in 2023 in Rapid Expansion Plan

Chopstix Group, Asian quick service restaurant group, plans to open 30 new stores this year, creating almost 1,000 new jobs in the process. The rapid expansion has been fuelled by record revenues, with system sales forecast to hit over £65M by the end of FY23 (23rd April 2023), an increase of over 40% vs FY22.

Revenue is projected to rise even further in FY24, with the pan-Asian restaurant group expecting system sales to hit over £90M over the next financial year, a significant landmark for a business which was founded on an initial investment of £80,000.

Established in Camden Market in 2002 by entrepreneurs Sam Elia and Menashe Sadik, Chopstix celebrated its 20th anniversary last year. The group has grown steadily over the last two decades, before its busiest ever year of openings in 2022, when it launched 26 new restaurants, including a first ever holiday park location at Haven’s Craig Tara Park in Scotland.

The group has kicked off 2023 with the acquisition of competitor, Chozen Noodle, comprising 27 Motorway Service Area sites. Expansion shows no sign of slowing with the company boasting a strong pipeline of new sites, through both company operated and franchise ownership models, having opened new equity stores in Bracknell and Brent Cross this month and having recently secured agreements with experienced QSR operators including Sparta Foods, and trials with Haven and Butlin’s.

Jon Lake, Managing Director, Chopstix Group, said, “We expect 2023 to be a momentous year for Chopstix Group. We’ve worked hard to build our team and fine-tune our operational processes to ensure this a highly scalable business that we can continue to grow rapidly.

“We are already the largest Asian-inspired QSR brand in the UK, and with the effectiveness of the business and the breadth of appeal our dishes boast, we’re confident that the business can continue to expand at pace and become a true household name in the next few years.”

The growth news follows the publication of CHOPSTIX’s accounts for the year to 24th April 2022 (FY22), which showed an encouraging performance in a period still impacted by COVID-19 enforced closures and trading restrictions, as group system sales were recorded at £48m, delivering a healthy EBITDA of over £7m across the trading period, through strong sales and tight cost control.

Sam Elia, Chopstix Co-Founder said, “After several years where trading has been impacted by COVID-19 lockdowns and restrictions, it is highly encouraging to see such marked rises in system sales. In recent years, we have focused heavily on perfecting our back of house processes, which has really supported rapid and effective expansion in footprint, particularly through the franchise model.”

“There is significant momentum behind the company, with the acquisition of Chozen and many new sites in the pipeline we are very confident about the year ahead and beyond.”

Products and Services KP Snacks Gets Flavourful With Exciting New McCoy’s Launch 24

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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.

Gain Valuable Insight With Adveco For Gas To Electric Decarbonisation systems with like-for-like electric is another guaranteed way to gain an oversized system. Should the new system’s electrical demand exceed a building’s available amperage of electrical supply, project installation costs will inevitably soar, or even stall the project. This can be avoided by understanding your actual hot water demands and designing the replacement to meet those specific needs. This is why accurate data is so valuable.

Hotels and restaurants intending to replace existing gas-fired domestic hot water (DHW) systems with more sustainable electric technologies as part of a decarbonisation strategy should invest in data gathering first recommends hot water specialist Adveco.

Live Metering is a simple to install, non-invasive onsite service provided by Adveco that generates consistent six minute data 24 hours per day from existing hot water systems to accurately understand actual usage, including critical peak demands and their profile shape. Adveco’s specialist engineers will visit to fit the meter and assess the property. The data will then be processed, and a report generated with design recommendations for a replacement system that meets the exact needs of the building.

The recommended replacement design by Adveco will show carbon reduction and outline new operational costs. Accurate to the actual demands of the property, Live Metered designs avoid excess capital costs associated with oversizing and ensures operation within the limits of the existing electrical supply of the building.

The most consistent issue we see in hotel and restaurant hot water systems is oversizing, whether through lack of understanding of application design or concerns over providing suitable back up to ensure system continuity. The result of oversizing is always the same, unnecessary capital costs for system supply and installation. As the hotel and catering sectors seek to adopt greener building operations, replacing old gas-fired

Businesses which opt to purchase the recommended replacement system from Adveco will receive a 50% refund on the cost of implementing the initial Live Metering service.

Talk to Adveco about booking Live Metering at your property. https://adveco.co/products/live-metering/ 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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The Menu Matters: One Little Tweak Will Get Meat-Eaters Going Veggie 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.

Plant-Based Egg Alternatives from OGGS

®

while removing an allergen from your menu. With 72% less CO2e than eggs, you can create the same delicious drinks without the egg using OGGS® Aquafaba for a more inclusive and environmentally friendly cocktail menu.

With plant-based diets a growing trend, it’s more important than ever to ensure that menus are as inclusive as possible. This Veganuary, over 600,000 people signed up to go vegan for a month. Eggs were the second most missed product over this time (14% of participants), with options when eating out being the major barrier to sticking to the pledge (26% of participants).

Enter OGGS®, creators of OGGS® Aquafaba and Scrambled OGGS®. Scrambled OGGS® is an egg alternative for breakfast and brunch menus made from chickpea protein. Simply shake, pour and cook in minutes for a breakfast scramble to take centre stage on vegetarian or vegan brunch. You can also create omelettes, quiches and so much more with Scrambled OGGS®. Producing 60% less CO2e than eggs, it’s not just kinder to animals, but the environment too.

OGGS® Aquafaba is an egg white alternative made from chickpeas, an innovative solution to removing egg whites from cocktails. With six months shelf life and a neutral flavour profile, OGGS® Aquafaba functions exactly the same as egg whites in cocktails,

Will at 31k in Nottingham said: “Every other drink we sell is a cocktail, and 1 in 4 for those calls for a foam. That’s 100 cocktails a night which would call for 100 eggs. Thanks to OGGS® , we’ve saved 100 discarded yolks and 100 broken eggs shells each shift - and the hassle of rinsing spilled egg whites! OGGS® is hassle-free in use, taste-free in cocktails, and guilt-free as it helps us lower our environmental footprint.”

For more information contact trade@loveoggs.com

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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.

The Next Generation of Fries Have Arrived… and They Are REALLY Crunchy!

Lamb Weston has launched its latest potato innovation; REALLY Crunchy Fries!

standard in indulgent, sensory potato enjoyment!”

Created to satisfy growing demand for unique sensory dining experiences and sustainably-minded quality ingredients, and designed for the next era of dining out, these ground-breaking coated fries promise an unbeatable long-lasting crunch sensation that no other fry can rival, appealing to diners that want the very best food experiences.

Sensory research by acclaimed audiologist Natan Bauman, MD, revealed that the sensation of crunchy food stimulates feelings of enjoyment and excitement in our brains.† This makes crunchier foods more pleasurable to eat, so REALLY Crunchy Fries means really satisfied diners!

When choosing to eat out, 1 in 2 diners in the UK want food experiences they can’t get anywhere else^ and right now 75% of diners crave indulgent foods that offer sensory pleasure as a means to boost their mental wellbeing and make them feel happier and UK operators want added-value products that offer a ‘wow factor’ moment for their guests, whether in-restaurant, takeaway or home delivery.

Pete Evans adds; “We set out with clear vision to create the crunchiest fry we’ve ever made, and with REALLY Crunchy Fries we have cracked it! 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.”

Lamb Weston’s UK Marketing Manager, Pete Evans, says; “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! Our industry-leading innovations in frozen fries over the past 25 years have created a legacy for world-famous potato solutions in quality, taste and heatholding capabilities, but now the time is right to elevate the fry experience to a new

Ready to experience REALLY Crunchy Fries for yourself? Visit https://pages.lambweston.eu/en/really-crunchy-fries to request a sample now.

Sources/References:

^ Foresight Factory: Consumer behaviours towards dining OOH, 2022. †C. Spence, 2004 – Journal of Sensory Studies. The Role of Auditory Cues in Modulating the Perceived Crispness and Staleness of Potato Chips, 2004.

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 and w e’ r e pr oud to w ork with the best che in the business.

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

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

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

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CLH Digital

Issue 154

Chef's Buyer's Guide

Bacchus Wines PLDC Announce UK-Exclusive Deal with Champagne House Paul Lebrun Bacchus Wines PLDC Ltd, an independent wine merchant, offers wines to restaurants, caterers, bars, pubs and wine enthusiasts. The UK-based wine wholesaler sells top-quality, award-winning wines at prices that hospitality businesses can appreciate. They have excellent relationships with family-run winemakers in France, and the team personally select their wines to ensure top quality at great prices. In addition, they handle the import of wine into the UK, solving all freight and trade agreement issues.

Bacchus Wines are pleased to announce its 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.

Bacchus Wines Co-Founder Trond Rornes told us, "We are very excited to bring the fantastic Champagnes by Paul Lebrun to the UK market. The Champagne house has been expertly making Champagne for generations, and we love the unique character and the rich taste of Chardonnay their Champagnes offer. We know our customers will love this Champagne as

much as we do."

Over the decades, the VignierLebrun family have adopted a progressive outlook to understand better and look after the unique terroir to grow exceptional Chardonnay grapes for their cuvees.

The grape variety is grown on their chalky soils south of Épernay and on the soils rich in rolled pebbles in Sézanne, which are rare in the Champagne vineyards. These exceptional terroirs must be protected and respected to produce their outstanding Champagne, which is necessary to achieve their Grand cru classification.

Private Chef Tim Whittam told us, "I served the Extra Brut champagne at my supper club. The Champagne solicited much praise from the diners!"

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. In addition, 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

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

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

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

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

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

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

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

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

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

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

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

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CLH Digital

Issue 154

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 154

CLH Digital

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

Bareksten has bottled the essence of Norway, in both taste and character – dark, wild, breath-taking and dramatic. Developed with the finest ingredients and exceptional flavours, the hero product in this range of spirits; Bareksten Botanical Gin (46% ABV) is a smooth potato based botanical gin, a superpremium, versatile spirit, making it a distinctive addition to any bar’s gin line-up. Featuring 26 botanicals, 19 of which are found locally, the exquisite black bottle hints at the deep, dark forests where the majority of the botanicals are sourced.

Norway is renowned for the best quality berries in the world; juniper, blueberries and lingonberries are selected for their depth of taste and aroma. Whilst herbs sourced from amongst the pine trees add dense dark undertones of the forest floor. Produced at the Oss Craft Distillery in Bergen, Bareksten Botanical Gin tastes exactly as you would expect it to - of the Norwegian forest. The nose is vibrant and inviting with clear notes of fresh pine intertwined with enticing spiced undertones. For a perfect serve, a classic Bareksten Botanical Gin & Tonic is best served with cherry tomatoes to fully appreciate the botanical flavours.

Join the Spirit of Norway

The Bareksten Spirits collection also includes Navy Strength Gin, Old Tom Gin, Double Gin, Illsint Absint and the Scandinavian favourite, Botanical Aquavit. Bareksten Botanical Gin was awarded Gold in the Gin category at The London Spirits Competition in 2022.

For trade enquiries, please contact sinead@osscraft.no or visit www.barekstenspirits.com

Stig & Tonic Ingredients: • 35ml Bareksten Botanical Gin • Premium Tonic Water • 2 Cherry tomatoes halved • Coriander leaves

For trade enquiries, please contact sinead@osscraft.no Method:

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

• Pour Bareksten Botanical Gin in a glass full of ice cubes.

• Top up with premium tonic water and garnish with halved cherry tomatoes and coriander leaves.

Barekstenspirits.com | @barekstenspirits

Sustainable Resources

Osprey Charging

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

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

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

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

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

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

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

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Sustainable Resources

Issue 154

CLH Digital

35

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

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

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

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

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

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

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

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

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

RAW Charging is spearheading EV infrastructure change.

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

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

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

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

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

See the advert on the facing page for details.

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

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

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

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

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

cal houses.

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

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

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

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

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

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

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

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

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

drinking applications and beverages.

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

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

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

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CLH Digital

Issue 150

Cleaning and Hygiene

Ozone Clean

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

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

We have over 850 clients and 11 million rooms per

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

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

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

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

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

edencleen from Cleenol Over the course of our history, we at Cleenol have always produced products that offer a perfect balance between cleaning performance and efficiency with an attention to reducing the environmental impact that our products may carry. edencleen, our latest brand, reaffirms our commitment to our credentials for environmental guardianship, and represents an evolution of what has been an integral part of our DNA. Edencleen has been designed to reflect in part our vision for a cleaner, safer world, that touches not only the environmental aspects of sustainability, but has as an aim, a social ambition to leave the planet in the safe care of and for future generations. As such with edencleen, Cleenol looks to ensure transparency in our approach, which may on occasion result in some counter intuitive elements.

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

The range covers the essential needs to cover 80% of daily cleaning and include: a washroom cleaner and toilet gel cleaner and urinal deodoriser, an all-purpose surface sanitiser, a degreaser and a washing up liquid, a no rinse floor degreaser, a window cleaner and a laundry detergent and fabric softener.

(CONTINUED ON FOLLOWING PAGE)

Cleaning and Hygiene

Issue 150

CLH Digital

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

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

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

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

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

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

edencleen from Cleenol (CONTINUED FROM PREVIOUS PAGE)

edencleen products have been developed around the following principles and ingredients: • RSPO certified palm oil derivatives • No animal derived products • Cruelty free • Minimal petrochemical derived products • No parabens, formaldehyde, CMI/MIT, triclosan, phosphates, chlorine bleaches, optical brighteners, quaternary ammonium compounds • VOC free and phosphate, EDTA, NTA free • Recyclable / recycled packaging • 100% bio-based surfactant - made by using bio-based ethylene oxide which is manufactured from biomass ethanol.

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

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

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

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

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

See the advert on this page for further information.

• Bioethanol, naturally derived acids, sugar-based surfactants, bio-based solvents, low impact preservatives Combining carefully formulated products, with appropriate packaging, using recycled material or recyclable componentry, the range’s mostly colourless liquid and low fragrance usage are designed to convey a transparency and straightforwardness of our approach which will be a hallmark of all edencleen products and associated services.

Careful use of enzymatic formulations and more traditional chemistry brings a portfolio of products that’s finely attuned to delivering effective cleaning which when used as instructed helps maintain a neutral environmental impact. edencleen’s new range represents just the start to a fully refreshed solution to meet the most demanding of customers expectations.

See the advert on this page for further information.

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

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

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

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

BEFORE

AFTER

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

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

37

Hospitality Technology

Issue 154

CLH Digital

39

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

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

The build quality of the submersible wastewater pump

was also a discussion point, with the mechanical shaft seal arrangement between pump impeller and motor winding generally agreed as an advantage over a common lip seal/diaphragm arrangement, especially considering the hot wastewater temperatures and potential grease which these units have to handle.

It can be connected to multiple ovens or oven and sink combinations. Also, multiple inlet connections can be cut onsite directly into the rigid Polyethylene tank without the need to manifold inlets outside of the tank and then feed into it via a single inlet. This means that the installation footprint is just the size of the compact tank and potential leaks from knocked manifold piping and joints are eliminated.

It looks like the New DrainMinor C is a winner and will soon be featuring in combi oven installations everywhere.

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

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

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

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

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

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

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

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

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

n 01280 822124

e sales@inoxequip.com

d www.inoxequip.com

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

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

Commercial Kitchen Fit-Out

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

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

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

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

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

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

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

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

When total life cycle costs are considered, stainless

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

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

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

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

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

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

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

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

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

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

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Evolution Fryers and Filter Units

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

www.blue-seal.co.uk

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Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

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

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

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

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

ice to help you build your ideal kitchen.

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

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

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

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

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

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

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

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

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

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

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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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Outdoor Spaces

Issue 154

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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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 openair 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.

Country Benches - High Quality Benches Country Benches is run by a vastly experienced and time served tradesman who has been serving in the trade for over 25 years. The business was started 15 years ago and we have provided our services independently ever since. In this time he has developed the business into being family run, amassed a loyal customer base and welcomes new customers on a regular basis.

Country Benches creates high quality benches, picnic benches and garden furniture. We only work with the best quality of wood to bring you the highest standards of benches and garden furniture. Country Benches can create benches to exact specifications as well as offering a large variety of standard design garden furniture. Call Country Benches to see what we

can do for you.

Although based in Bedfordshire we cover the whole of the United Kingdom on trade offers.

Country Benches is also pleased to be able to offer you a delivery service for smaller orders with a delivery cost. In addition to this, Country Benches can offer you these prices much cheaper than our competitors. Our services are great value for money and are of the absolute best quality.

All our products are built to order and delivered within seven days and we also operate a "payment on delivery" basis. So contact us today so that we can build your order to your exact specifications.

For details call 07446 101657 or email countrybenchesltd@aol.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

SPECIAL OFFER Buy 11 get 1 FREE!

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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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

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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

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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Outdoor Spaces

Café Culture - Pavement Profit

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

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

outdoor goods receive combined with the harsh British climate really needs something tough enough for the job.

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

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

Get Ready for a Hot and Profitable Summer!

If no, you need to shout about your outdoor areas with visible signage at your frontage and marketing promotions.

INCREASE DWELL TIME If customers are comfortable, they will stay longer and hopefully spend more! Ensure your customers are comfortable with the right outdoor furniture but also make sure they are protected from weather conditions too.

Have you got enough shelter and shade provision for sunshine and rain? If we do have a hot summer, make sure you’ve got enough parasols!

INCREASE PROFIT With the long range forecast (MET office) saying summer 2023 will be hotter than 2022 due to El Nino To generate more profit, can you increase the effect, get your outdoor spaces ready for bumper throughput of your customers by zoning drinking and trade. dining areas? This is easily done with different types of What can you do to maximise footfall, dwell time outdoor furniture, bar height tables for drinkers, dining and profit? At Woodberry, we help our hospitality tables and chairs or picnic tables for diners. clients maximise their outdoor spaces for customer Contact Woodberry Outdoor Furniture suppliers enjoyment and profitability.

Woodberry are long-time experts in supplying outdoor furniture to the hospitality trade. We offer a Is your garden or outdoor area visible from the outwide range of hardwearing furniture, shelters and side of your venue? If yes, that’s great for business, but planters to help our clients maximise their outdoor make it even more stand-out with brightly coloured spaces. Call our friendly team on 01926 889922 or parasols or plants to draw in passers-by. visit the Woodberry website www.woodberry.co.uk

INCREASE FOOTFALL

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Design & Refit

Issue 154

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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Design & Refit

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 –

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

Avoid Losses, Increase Profits and Build Relationships with CardsSafe

®

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If you want to build trust and relationships with your customers, CardsSafe can help. The system wirelessly and securely holds customers' bank cards while they run a tab. As a result, staff can spend more time with customers, upsell and build valuable relationships.

Customers will also feel more relaxed knowing that their cards are safe.

The CardsSafe system is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab. As a result, the technology not only protects against credit card fraud but also eliminates walk-outs and allows for checking the validity of bank cards.

The CardsSafe system has now revolutionised how hospitality businesses manage their customers' payment obligations. Their wireless technology can be safely tucked away behind the bar, POS or service station. The units are easily installed, and the system does not capture data, so it never breaches GDPR. CardsSafe helps pubs, bars and restaurants avoid losses, and it helps to increase profits by allowing staff to

upsell to their customers.

That's why over 5000 venues trust CardsSafe to manage their customer food and drink tabs and leisure facility hires.

From Young's pubs to Hilton Hotels, the London Golf Club, Lord's cricket ground and numerous restaurants and bars utilise the CardsSafe system.

Timothy, Young's Bar Manager, explains, "Average spend is up, and chargeback has virtually disappeared after we installed CardsSafe, which really puts our customers' minds at rest."

CardsSafe is affordable! Each unit contains ten card drawers that can be hired for just £9.95 per month. In addition, each hire comes with customer service troubleshooting and free replacement keys. Additional units can be added at any time.

Avoid losses with CardsSafe® and reap the benefits today!

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

Design & Refit

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CLH Digital

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

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

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

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

“Our investment in additional equipment and software

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

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

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

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

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

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

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

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

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

See the advert below for further details.

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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.

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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