CLH Digital - Issue #154

Page 1

www CLHNews co uk CLHNews CLHNews CLHNews Issue 154 THE LEADING PUBLIC ATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE £7.3bn Energy Increase Looms for Hospitality as Support Reduces With tomorrow [1 April] marking the introduction of the Energ y Bill Discount Scheme , which greatly reduces the suppor t available to business, the hospitality sector is facing costs of £7 3bn in increased energ y bills Without meaningful action to rein in some profiteering energ y suppliers, the sector will no doubt see thousands of venues go out of business A snap sur vey of UKHospitality’s members shows that almost half (41%) had been refused a quote by an energ y supplier for the sole reason of operating within hospitality Energ y costs show no sign of relenting, with costs now accounting for 11 4% of business turnover, up from 3 4% before the crisis (CONTINUED ON PAGE 3...)

Welcome to the latest issue of CLH Digital

There comes a point, a point in any situation where enough is enough

Todays lead stor y regaling energ y costs and the lead stor y last week regarding the British Institute of Innkeeping’s letter to OFGEM is that point

Many years ago we here at CLH News were involved in a costly “intellectual proper ty rights” cour t case After a hearing in the High Cour t, 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 Cour t I wouldn’t be doing my job as a solicitor ”

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

Racketeering/profiteering - there really is no other way of putting it! It is sheer extor tion

Where is the law on this?

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)

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

However, which is the point of my experience in the high cour ts, there are no laws in place to ensure that businesses can renegotiate , par ticularly in exceptional circumstances

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

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!

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

It really is time for the government to directly inter vene , and introduce price control relative to the costs of energ y now This would mean tearing up these disastrous peak

price contracts, which are extor tion

Now that would be a vote winner!

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

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 necessar y

One well wor th suppor ting, and we would love to share any thoughts and ideas you may have on how you are tackling harassment in your own venues

One more thing! Once again I would ask the favour - we want more Twitter followers! So please do follow us on Twitter and encourage as many people you know in the trade to subscribe to our digital issue Fur ther 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 ever y 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 reser ved, reproduction is forbidden unless written permission is obtained All material is assumed copyright free unless otherwise advised

Published by PUBLISHED BY RBC Publishing Ltd Roddis House Old Christchurch Rd, Bournemouth, Dorset, BH1 1LG TELEPHONE: 01202 552333 FAX: 01202 552666 sales@catererlicensee com @CLHNews CLHNews CLHNews EDITOR Peter Adams SALES EXECUTIVES David Bar tlett Guy Stephenson PRODUCTION & DESIGN Matthew Noades PRODUCTION & WEB ADMIN Charlene Fox Published by
Editor's Viewpoint
2 CLH Digital Issue 154
EDITOR Peter Adams

£7.3bn Energy Increase Looms for Hospitality as Support Reduces


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


“A £12 billion increase in energ y costs in a year is almost incomprehensible and frankly unsustainable for much longer The transition to a continued, but significantly reduced, energ y suppor t scheme does not provide much comfor t for anyone , especially with the £7 3 billion price tag it comes with

“It’s clear to ever yone that a driver of these rocketing costs has been some suppliers that have seen this crisis as an oppor tunity 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 energ y suppliers or immediately give fur ther powers to the regulator ”


As the sector reels from unprecedented price hikes Mar tin 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 energ y 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 Industr y Association (NTIA)


The recover y 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 uncer tain about the future

NTIA Night Time Economy Repor t highlighted the following on Night Time Culture Economy:

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

• Over the decade pr or to the pandemic , the UK Night Time Culture Economy had shown a steady and sustained contr ibution 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 sur vive the next 12 months without fur ther Government suppor t

• 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 fur ther

• 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, n the NTE to £34 5bn


Independent businesses and the culture sector have been impacted heavily throughout this crisis period, with CGA AlixPar tners 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 inflationar y circle , where operating costs have been passed on by suppliers who are similarly tr ying 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 fur ther into a cost of living crisis and continue to face inflationar y pressures which impact consumer spend, sector income , productivity, growth, investment and profitability All of this suggests that the industr y is operating on ever smaller margins and a large propor tion of firms are in sur vival rather than thrive mode

Michael Kill CEO NTIA Said: It is hear tbreaking 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 ser ve ”

“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 counterpar ts do, and are focused on taxation and regulator y control The rest of Europe is working with the sectors to suppor t through investment and growth, and are seen the benefits of this suppor t ahead of the UK

Issue 154 CLH Digital 3

Hospitality Businesses Failing To Maximise Employee Benefits

Despite continued rates of job vacancies within Hospitality, businesses are not maximising ever y tool in their armour y 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 star ted in the role

Hospitality employees say their current employers need to do a better job of communicating the ser vices available to them; 79% would use employee engagement ser vices 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 ver y few effectively communicating the level of employee benefits

So many companies offer phenomenal employee engagement ser vices but ver y 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 ser vices 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 ser vices Across the board, those in a back-of-house role are least likely to say they have been offered employee engagement ser vices

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

engagement ser vices 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 ser vices makes the business a more attractive place to work and there is an expectation for businesses to offer ser vices which look after their physical and mental well-being as well as their financial well-being

In fact, offering cer tain 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 Ser vices, at Growth Par tners: “We’ve been keen to understand the relationship between the awareness and usage of employee engagement ser vices 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 impactpotentially adding to the problem rather than helping to resolve it ”

With regards to ‘health and lifestyle’ the most popular benefits among Hospitality employees are g ym discounts, flexible shifts, healthy eating programmes and medical healthcare (no surprise that this is par ticularly 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 ser vice to quer y / sor t out issues with their pay slip

Anne-Marie Sarantis, Head of People , Gusto:“Ever ything has changed since covid and there has been a shift towards better engagement and usage of benefits– it’s all impor tant, but equally many employees don’t even use it when we give it to them So it's impor tant that these ser vices can be easily accessed and that we as a business signpost them sufficiently to our employees You can't not have employment engagement ser vices 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 repor t here: https://mailchi mp/kam-media/employee-engagement-ser vices

Robert’s Dorset – The Perfect Snack


only from a segregated supply c hain (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


Whether you are looking to star t 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:


We will work with you to create your branded packaging Set up fees and minimum orders apply


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


As we supply, package , and ship the product, you get to focus your precious time on sales and marketing


Proper Pork Crackling - available in eight amazing flavours, including Sea Salt, Salt & Vinegar, and Chorizo Keto Friendly and Allergen FreeNo MSG – No ar tificial flavours – No enhancers – No compromise Prepared to order to guarantee freshness and triple cooked to give you that perfect crunch ever y time

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, Rober t’s Dorset has just what you need

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


We are family owned and run since 2011, with us business is personal, and this means our trade customers get:

• Delicious snac ks to del ght your own customer s

• Great customer ser vice with a dedicated Account Manager

• Easy order ing options , either online or by phone

• All products are handmade in beautiful Dor set, England

• All items are prepared to order Customer s always get the freshest products

• Our production process is 99 9% waste free

• We are 100% cer tified by the Roundtable of Susta nable Palm Oil and buy

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

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 dair y 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 Rober t to discuss your needs and ideas:

rober t@rober tsdorset com

01202 875280

www.rober or see the adver t on page 3

4 CLH Digital Issue 154

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

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 energ y food and drink costs far above the current 10% inflation rate

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

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

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

“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 countr y It is simply impossible if we want to have a viable hospitality sector left in a year ’ s time

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

“The reality is that without adequate Government suppor t, whether it is through energ y, business rates or VAT, doing as the Governor asks will just mean business failure and job losses, compounding the countr y ’ 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 air y destination for locals and families The transition which has been spearheaded by ser ving midwives and new joint landladies, Tracey Phayer and Esther Gorman, will breathe new life into the venue with the promise of regular enter tainment, BT Spor ts, 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 suppor t of our par tners, 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 ever yone that comes through the doors We have so many ideas we want to implement and have already star ted running many of these past our regulars to gauge suppor t 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 complimentar y cheese and biscuits and roast potatoes on the bar on Sundays, drag queen bingo, as well as weekly meat raffles With their ver y own estab-

lished dar ts 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

Stuar t 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 par t 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 air y 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

Issue 154 CLH Digital 5

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

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 ver y difficult, just decades ago This type of “ smar tening” 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 adver tisements and content based on our online behaviour


It is not only functional information that has become more targeted thanks to AI – enter tainment 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

comparison star ted But now it seems a fur ther reliance on AI technolog y 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 industr y as it has to cater to new consumer requirements Sustainability, local organic sourcing and health aspects have become much more impor tant in a guest's choice at different levels, putting luxur y resor ts like the Brando in French Polynesia and the Pig Hotels in the UK as favourable selections


Is the vir tual world usurping the real one? Are we slowly being taken over by ar tificial 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 technolog y 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 exper t in the evolution of AI or algorithm technolog y, 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 tr ying to sell something


Hotels and the travel industr y have been significantly affected by this and they need to follow suit and improve information access They must stand out and provide a notewor thy, Instagrammable experience – be that through theme , design, lifestyle , luxur y or ser vice 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

Hotels and the wider industr y also benefit from increased knowledge and intelligent technolog y The same channels that inform customers, inform the industr y 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


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

One thing is for sure , technolog y is embedded in society and into the hotel and travel industr y 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 fur ther 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 fur ther 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 exper tise in the industr y 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 suppor t 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 ar tist, Gillian McNeill Throughout, the area will host an eclectic mixture of colourful furniture to link with the pub’s industrial feel inside and will comfor tably seat around 70 customers, or 125 standing In addition, a selection of exotic and traditional garden greener y 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 par t 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 ser vices in the market Expect big-name exhibitors such as Belvoir Fruit Farms (Stand K278), Jersey Dair y (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 , exper t panels will be discussing some of the biggest issues facing the sector Industr y heavyweights such as Kate Nicholls OBE, Chief Executive at UKHospitality, Will Shu, CEO & Founder of Deliveroo and Tom Athron, CEO at For tnum & 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 technolog y with individual sessions promising to drill down fur ther 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 suppor t available to businesses

food waste with FareShare

Join this session to understand more about the work FareShare do and how you can par tner with them to mitigate food waste improve your sustainability credentials and suppor t those in need

(1:45pm Wednesday 26th Apr il) Register for your pass today for free:

6 CLH Digital Issue 154
Monday 24th Apr il)
par tner : Tackling

Growth in Room Rates of UK Hotels Outpaces Inflation

The performance of the UK hotels sector is better than expected in Februar y 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 (Januar y) to £128 94 (Februar y) 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 Februar y 2023)

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 Februar y, suggesting the hotels sector is more resilient than the wider hospitality sector

Occupancy rates of UK hotels were up from 56 1% (Januar y) to 64 3% (Februar y) 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 Februar y 2020

Revenue per available room (RevPAR) increased from £68 24 (Januar y) to £82 97 (Februar y) in the UK and from £107 03 to £125 31 in London – a much bigger improvement from the usual Januar y 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

‘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

‘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 cer tainly pockets of optimism on the horizon for the sector ’

Thomas Pugh, economist at RSM UK, added:

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 discretionar y 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 ser vices has continued to grow over the last three quar ters, 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 energ y prices are maintained That means households’ real incomes should be rising again by the end of this year, setting the stage for a decent recover y 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 countr y 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 ser ve good food at moderate prices ”

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

Issue 154 CLH Digital 7

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


Today, the travel industr y is facing a multitude of challenges, ranging from rising inflation rates to a shor tage of skilled workers As disruptors continue to rise , it’s more impor tant 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 ser vices Some customers opt for travel packages where the burden is eased for them, while others can book an entire holiday on their smar tphone

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-par ty data can be ethically collected, scaled and utilised to effectively personalise brands messaging


Data can be harnessed to develop a comprehensive and unified understanding of customers However the

travel industr y 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 impor tance of a connected travel experience where they can also gain valuable marketing insights and share data with reliable par tners, 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

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

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

• Community Suppor t Pub Hero: The Bellflower Gar stang Preston Lancashire

• Char ity Fundra sing Pub Hero: The Beeswing Inn, Nor thaller ton, Yorkshire

• Community Regular Hero: Glyn Hassell at The Dog & Parrot Nottingham

Presenting trophies to the winners, Matthew Clark Trade Marketing Director John Steele said:

We are delighted to recognise the incredible community and charity suppor t provided by our winners, by naming them as our overall Community Pub Heroes Congratulations to all three pubs for this well-deser ved 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-Par ty Parliamentar y Beer Group, said: “We were delighted to receive 70 nominations from MPs, which shows how pubs are valued as hubs of charity and communi-

ty suppor t in constituencies across the countr y Congratulations to all three Community Pub Heroes ”

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 Community Pub Hero Awards first ran in 2018, with entries and interest growing ever y year The Awards now offer two categories for pubs: Community Suppor t Hero and Charity Fundraising Hero, and a Community Regular Hero where pubs nominated a suppor tive customer

Heather Por ter-Brandwood, licensee of The Bellflower, said:

“It was amazing to be shor tlisted 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 suppor ted such a lot of local charities and good causes over the years, and will continue to do so ”

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 star t on a new hospice suite at Nor thaller ton 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 ”

Kathr yn 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 suppor ts 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 par tnership aimed at stimulating regeneration and economic growth

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

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 par tnerships 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 fur ther Travelodge hotels being delivered in direct par tnership with Local Authorities in Rotherham and Colchester

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

For Colchester, it is the group s second Travelodge hotel

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

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 par ty

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 proper ty and development officer said:

“In the current climate local authorities are under extreme pressure to

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

“Adding a Travelodge hotel can be a catalyst to attract new businesses suppor t 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

8 CLH Digital Issue 154

New Bill to Modernise Business Rates System

A new bill introduced this week will suppor t businesses by modernising the business rates system to incentivise proper ty improvements and suppor t more frequent revaluations

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

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

It will also provide new business rates improvement relief, so businesses making qualifying building improvements will not face higher business rates bills for 12 months This will make it easier for businesses to invest with new reliefs for proper ty improvements, providing tax breaks for businesses who are extending or upgrading their proper ty

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 suppor t to reduce barriers to business investment

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

The bill will build on recent steps to cut business rates, with £13 6 billion of suppor t announced at the Autumn Statement, and to redistribute the tax through the 2023 revaluation

Victoria Atkins, Financial Secretar y to the Treasur y, said: I want businesses to know that the government is on

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

And they come on top of £13 6 billion of business rates suppor t which resets the balance between bricks and clicks businesses, helping our much-loved high streets and communities

Melanie Leech, Chief Executive at the British Proper ty Federation, said: These measures are a welcome step towards creating a business rates system that is fair for all The British Proper ty 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

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 proper ty owners and occupiers work together to decarbonise and futureproof older buildings and suppor t the UK’s journey to net-zero

Helen Dickinson OBE, Chief Executive of the British Retail Consor tium, 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 proper ties 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 countr y to thrive

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

October 2021

‘Reset and Repair’ Relationship with Scottish Hospitality First Minister Urged

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, par ticularly the looming introduction of the Deposit Return Scheme (DRS) and the proposals to heavily restrict alcohol marketing and promotion, all in addition to the energ y, 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 fur ther 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 par t of our economy and Scotland’s tourism offering but it can do so much more with the right suppor t We are a proven driver of growth and jobs and I hope that is recognised under the First Minister s leadership

Issue 154 CLH Digital 9 RECONDITIONED & SECOND USER CATERING EQUIPMENT • TOASTERS • STAINLESS STEEL SINKS & TABLING • • W e have a comprehensive range of Re-conditioned Catering Equipment in stock • W e can supply most of the markets leading names in New Equipment at competitive prices Full Service & Installation facilities by fully qualified engineers • W e can also supply modular fridge & freezer rooms • MICROWAVES • EXTRACTION CANOPIES • C O O K E R S • I C E M A C H I N E S • F R Y E R S • S L I C E R S D I S H W A S H E R S • G L A S S W A S H E R S • R E F R I G E R A T I O N EKE EQUIPMENT LIMITED Telephone with enquiries: Tel: 01273 492488 Email: kingedwards@ btconnect com Mobile: 07860 274243

HOTEL L AUNDRY: 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

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

• Ultimate control over costs and quality

• Less stock is required compared with outsourcing your 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

• 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

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?

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

Concerned about the cost of an on-premise laundry?

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

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: WASHCO’s end-to-end service has helped hotels across the UK to bring their laundry operations

like to find out more, get in touch with our expert team on 08000 546 546 or info@washco co uk

If you


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

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 shor tages 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 suppor t on energ y costs

“The current availability issue is hopefully a relatively shor t-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 shor tages of supplies of the produce affected, as well for fur ther cost increases

“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 impor ts, 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, dair y 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 statutor y licensing scheme to create a “level playing field” between established ser viced accommodation businesses and the shor t-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 par ts of the sector once the new scheme is introduced

“Ser viced 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 fur ther 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 Ser viced accommodation has transparent processes; we ’ ve been asking for a level playing field through regulation for several years, ” said Chapman

Issue 154 CLH Digital 11

Recruiting International Workers in the UK Hospitality Sector

In what was a thriving industr y pre-Covid, hospitality businesses are now one of the most vulnerable markets in the UK economy

Par t 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 impor tant steps and hurdles that hospitality businesses need to be mindful of when recruiting from overseas


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 impor tant that you have a dedicated legal exper t guiding you throughout the process Once you have secured a licence , you can then sponsor skilled workers to carr y out the necessar y 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 Cer tificate and VAT registration cer tificate 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 repor ting 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

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


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 par ticular time and complexity of the par ticular application Whilst there is an option to ‘fast-track’ the application, it is subject to availability – and also costs an

additional £500 When hiring more than one non-UK national, the costs can star t 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 salar y level and they must meet an English language requirement

Typically, a skilled worker using this route will need to be paid a salar y 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 salar y This would include , for example , if the job is on the Shor tage Occupation List (SOL) or if the individual qualifies as a new entrant to the profession


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 quar ter 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 shor t 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 Advisor y 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 industr y


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 unnecessar y costs fees and administrative burdens

Hospitality businesses and recruiters are working tirelessly to deliver the best ser vice to the UK population The Government must take fur ther action to make foreign recruitment more accessible and cost-effective , so that the industr y is able to focus on delivering the world-class hospitality that our countr y is renowned for

Local Charity Receives £5,000 Donation from Community Pub

The Albion, a traditional community pub in Tewkesbur y, has raised over £5,000 for local charity, Goals Beyond Grass which seeks to give disabled members of the community the oppor tunity to par ticipate in team spor ts

The Albion is owned by Admiral Taverns and is par t of Proper Pubs its community wet-led operator business which has over 165 pubs across the countr y Thanks to Nicki’s incredible fundraising effor ts, she has been named as the winner of the Proper Pubs Community Hero award for this quar ter 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 oppor tunities to par ticipate in fun, social spor ts activities This is a cause close to Nicki’s hear t, who is always looking for ways to ensure all members of her community are included and given equal oppor tunities 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 par t of her fundraising effor ts 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 impor tant cause I’d like to take this oppor tunity 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 ver y popular figure in town thanks to her commitment to suppor ting 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 por t to anyone who has or is currently ser ving 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 effor ts 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 Bradbur y 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 Ar tisan-producers ver y 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 proper ties – 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 Ar tisan 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 Har vest Gin (including best flavoured gin), Dark Rum and Dr y 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 Bradbur y confirms ‘like all the entrants UK and Worldwide , we work really hard to get our spirits noticed, both nationally and Internationally so these awards cer tainly gave us a licence to celebrate! We are hopeful this recognition will help us expand our hospitality and retail stockists in 2023 www.rosemulliondistiller

12 CLH Digital Issue 154
Angela Barnes , Head of Business Immigration at Napthens (www.napthens, explains the key steps to take when hiring hospitality staff from abroad

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


New analysis by the Living Wage Foundation shows that the hospitality sector has the highest propor tions of low-paid jobs in London compared to other industries, with 52 9 percent of jobs that fall under ‘Accommodation and food ser vices’ (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 industr y also has higher propor tions of younger workers, foreign-born workers, par t-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 countr y are feeling the squeeze , with those in the capital being amongst those hit the hardest


hear t, the real Living Wage campaign is rooted in communities taking action




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 worr y 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

Hospitality Rising, the world’s biggest hospitality recruitment initiative , was created to tackle the sector’s challenging jobs crisis As par t of the industr y 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

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

“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 par tnerships We now need to focus on reaching all 18-30

year olds at least four times in a shor t period because this is where you see consideration move to action “Whilst hospitality businesses are working on retaining staff, we ’ re here to suppor t them in their effor ts by finding new and effective ways to attract a new audience into the industr y ”

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

Celebrity chefs including Tom Kerridge , Angela Har tnett and Raymond Blanc OBE, have also generously leant their time and suppor t to the initiative

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

Issue 154 CLH Digital 13
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 pover ty by boosting the number of accredited Living Wage and Living Hours employacross the capital
to ensure workers
10 4% in Februar
families do not fall into in-work pover ty
are paid a wage that reflects the cost of living With inflation soaring to
never been more impor tant to make sure
and their
Despite the growth of the movement, low pay remains
big issue , with
jobs in London paying less than the real Living Wage

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

Online restaurant booking platform ResDiar y launched its latest repor t ‘Beyond the Booking’, on the state of the restaurant industr y this week CEO Colin Winning shares insights from the repor t as well as how restaurants can utilise these findings to help capture more customers during a cost-of-living crisis


Over half (56%) of UK diners prefer to book a reser vation 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

UK diners are also organised, with almost half (49%) of diners preferring to book a dinner reser vation 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 quar ter 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


There’s nothing more infuriating for a restaurant than a no-show 5% of confirmed bookings between the star t of the year and Februar y 2023 have resulted in diners not turning up for their reser vation 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-

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


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


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 impor tant 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 par ty platforms understanding the consumer ’ s demand for a dish is key 10% of the UK population is vegetarian and 3% vegan, so it’s impor tant to ensure menus exceed expectations and are visible on your booking system and website


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

Ever yone 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’ repor t 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”

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

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 energ y 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”

Gar y 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 large pubcos are have a ver y 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 tr y 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”

However, following “feedback from par tners” the policy has now been reversed

Smashed AF Drynks’ Mission to Get the UK to Rethink Drinking... Not Ban Drinking

For Dr ynks Unlimited founder Richard Clark alcohol free drinks are not just an oppor tunity 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 oppor tunity: 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 spor ts 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 Dr ynks 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

Dr ynks 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 berr y 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 ever ything can be) and they become 0% real beers and lagers and ciders”

"We can all go that bit more to suppor t retailers," Richard adds "Not


14 CLH Digital Issue 154
just by providing more choice , but by offering staff training and samples so they can help educate and inspire
can help do that and play a key par t in helping people rethink the
they drink!" he added For fur ther information visit www smasheddr ynks com or see the adver t on the facing page

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

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

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

“Hospitality businesses and the licensed trade make a major contribution to Scotland’s economy and its impor tant tourism industr y – we are also a major employer across the length and breadth of the countr y “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 shor tages and struggling with the realities of spiralling cost-of-liv-

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 unnecessar y layers of administration

“In addition, we would seek dialogue at the earliest oppor tunity to discuss the proposed restrictions on alcohol adver tising sponsorship which will impact on many ever yday aspects of pub life ”

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

“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 fur ther reform ”

Ukrainian Refugees Secure Hospitality Jobs Following Industry Training Initiative

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

Nine individuals fled the war and were enrolled onto the programme run in Edinburgh by Springboard a charity set up to suppor t people – and par ticularly 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 par tnership 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

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

“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 par t 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

“The Springboard charity course gave me an oppor tunity to understand the standards of the UK customer ser vice and hospitality working approaches which are a little different from Ukrainian ones Being a stranger in a new countr y, it s necessar y 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 suppor t ”

Mar yna, 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 countr y, Ukraine and Scotland

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

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 industr y-specific knowledge/qualifications, culminating in a one-week work placement

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

Fran Carr, Talent & Culture Director, Accor UKI, commented: “Accor, our hotel teams and Solidarity Accor are proud to work with par tners like Springboard to create a brighter future for those who deser ve it It is our duty to suppor t those impacted by economic and social exclusion and why programmes like this are so impor tant I’m excited to hear of the ongoing success these new recruits achieve ”

Chris Gamm CEO Springboard commented: “It was a huge honour to work with this highly capable and enthusiastic cohor t of candidates The hospitality industr y 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 ever ything, including their careers, behind, it is admirable to see this resilience in action ”

P&G Professional: Reduce Energy Without Compromising Results

16 CLH Digital Issue 154 Against the backdrop of the current energ y 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 energ y and conser ve energ y without compromising results P&G Professional s trusted brands – including Ariel® Professional, Lenor® Professional Fair y® Professional Flash® Professional– are formulated to provide an outstanding clean even with one wash, shor t 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 energ y 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 aundr y when washing at 30C vs 60C c yc e and for automat c d shwash ng when us ng a shor t c yc e (average 47C) vs a normal c ycle (average 57C) P us cost of gas saved f l ng n a 10L bucket of water at 20C vs 50C for surface c eaning and a 45L s nk at 20C vs 46C for hand dishwashing Energy cost sav ng based on average H1 2022 e ectric ty and gas pr ces ( nc taxes) for bus nesses n the Un ted Kingdom source Eurostat (Statistics for European Commiss on) Based on 4 washes per day (1460 per year) for both hand and automat c d shwash ng 1 wash per day (365 per year) for surface c eaning and 10 loads per week (520 per year) for aundr y

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

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

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 industr y-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 suppor t staff in tackling these issues After signing the pledge , pubs and bars will be a par t of a community of organisations who share the vision for an industr y free from harassment and discrimination

This campaign star ted at internally at Budweiser Brewing Group UK&I to create a more inclusive work environment, and to ensure repor ting mechanisms are in place to address instances of harassment and discrimination BBG is measuring success based on regular sur veys and listening sessions focused on colleagues’ awareness and comfor t in repor ting and addressing these issues The initiative is also intended to create a forum for discussion – internally and among industr y par tners

It Stops With Me forms par t 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 par tnered 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

“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 industr y have experienced harassment and discrimination By launching #ItStopsWithMe and sharing it with the industr y we ’ re hoping to draw attention to the issue and be par t 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 industr y 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,


The awards hosted by Greene King Pub Par tners celebrated the success of Greene King Pub Par tners’ licensees

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

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 myster y 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 Chinner y, 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


• The Hare & Hounds in Kings Heath, Birmingham which won Enter tainment Pub of the Year in recognition of its regular programme of events and strong reputation as a music venue

• The Masons Arms in Bur y 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 ever ybody

• 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 Shor tlands Tavern in South London, which won Innovation Pub of the Year for its ‘Guinness Cab’ – a conver ted London black cab which ser ves Guinness

• 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

• 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 Banbur y, Oxfordshire, which won Spirit Pub of the Year for its range and quality of cocktails and ser ves, including flavoured gins

• The Royal Exchange in Haverhill, Suffolk, which won Spor t Pub of the Year for its 5 flat-screen TVs with state-of-the-ar t 3D Sky Spor ts provided for all customers watching the spor t

• 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 Shur vinton, Managing Director, Par tnerships & 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 Par tners and their achievements is really impor tant to us Our Par tners and franchisees are among the ver y best in our trade , so it’s great to see that recognised “The standard of entr y was exceptionally high and the judges had a really hard job to pick the winners ”

OiLChef Wins Prestigious Best Kitchen Innovation Award

18 CLH Digital Issue 154 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 fr yer oil purchases ever y month? If you do then OiLChef is for you The OiLChef device is a small accessor y that fits inside your Deepfr yer and will double the life of your fr ying oil, saving you up to 50% on oil purchasing This is not a filter! OiLChef is vir tually maintenance free , takes 3 seconds to install and only needs to be replaced ever y 3 years FDA Approved technolog y, and winner of “Best Kitchen Innovation Award UK 2022” the OiLChef device is vir tually 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: No wires, chemicals, replacement par ts and vir tually unbreakable , each unit comes with a full 3-year warranty and we give you a “tr y before you buy 14-day money back guarantee”! With OiL Chef in your fr yer 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 deliver y and kerb side pick-up! OiLChef, trusted by industr y exper ts, used by the industr y 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

The last few years have cer tainly been challenging for the Hospitality sector and with rising utility bills, a cost-of-living crisis, supply chain issues and staff shor tages, it doesn t appear as though the next 12 months will prove to be that much easier

However, with a challenge comes oppor tunity, and for hospitality leaders with a glass-half full approach there is cer tainly much to gain during 2023 – par ticularly when it comes to inspiring the next generation of talent


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 industr y losing a whopping 200 000 international employees between late 2019 to mid 2022

Industr y repor ts 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

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


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 oppor tunity, inspiration, and necessar y guidance

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 cer tainly doesn’t inspire many

As such, the industr y is rife with par t-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 Huber t 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 ear thy 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 contemporar y 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

haps don’t realise their impor tance – par ticularly if they aren’t treated as though they truly matter

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


Ultimately, the future of hospitality is reliant on the next generation of talent and so it is imperative that we as an industr y 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 industr y leaders to engage employees in the impor tance of customer experience , quality standards and community engagement, where entr y roles in pubs, bars and restaurants should be perceived as an oppor tunity to grow and thrive – both in personal and professional development

Key to this is positive business culture , which, in hospitality, is more impor tant now than ever before , as the industr y competes with sectors able to offer remote working Christmas shutdowns and shor ter working weeks

Fur thermore , 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 car ve a successful future that even inspires others to follow in their wake

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

In doing this, and in attracting the bright stars of the future , not only will the industr y be able to overcome shor t-term difficulties but will also be able to drive growth today, tomorrow, and beyond Hospitality star ts and ends with people and it’s our job as business and industr y 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 Mor teau sausage; braised featherblade with truffle mayo and triple cooked truffle and parmesan chips; and a classic baked Alaska Owner Director, Huber t 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 industr y 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 Greene King IPA’s donation scheme , known as Proud to Pitch In, recently celebrated its one year anniversar y by offering one club a one off grant of £10,000, up from the usual £3,000 Proud to Pitch In grant 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 spor t

With 30+ members across Cumbria, Penrith Pumas is open to a mix of abilities and disabilities – with par ticipants 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 ever ything they can to make the spor t 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 spor t as it allows people of all ages, abilities and physiques to compete on a level playing field

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

“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 ”

Emma Hibber t, Head of Marketing for Greene King IPA said: “When reviewing the applications for our anniversar y donation scheme , the submission from the Penrith Pumas really resonated with us Their dedication to suppor ting the local community and ensuring there’s a role for anyone that wishes to join whether that’s playing the spor t itself or volunteering, officiating or even refereeing, spoke volumes

“Their offering of an inclusive accessible and fun spor t is clearly central to the Cumbria community, and beyond, and they thoroughly deser ve the £10,000 grant

“To date , over 160 local clubs have been suppor ted by Proud to Pitch in,

20 CLH Digital Issue 154
IPA We are aiming to give away
and share how we can suppor t ” Greene King is donating 10p from ever y pint of Greene King IPA and 50p from ever y 4x500ml can pack sold* to suppor t the Proud To Pitch In scheme
over £380,000 has been granted to spor ts clubs across the UK, funded from the sales of Greene King
£1 million to clubs before the end of 2023, so we encourage clubs to apply

How To Protect Your Small Hospitality Business from Fraud and Scams

With the cost-of-living crisis, rising inflation and the possibility of impending recession, small businesses across the countr y 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 fur ther compounded by the staff shor tages the hospitality industr y 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


In hospitality providing excellent customer ser vice is the main priority for employees Unfor tunately 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 industr y is the use of pre-paid bookings scams Fraudsters will claim to have paid through an external booking system at the star t of their stay, but the hotel has never received payment

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

hotel stays, before the card is repor ted 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 deliver y 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 repor ted, resulting in the sharing of this sensitive data

Small businesses should also be aware of invoice fraud In a 2022 sur vey, 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


Businesses can take two impor tant 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 impor tant 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 encr ypted

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 industr y exper ts 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 Nor th 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 exper tise , he’ll welcome this year ’ s finalists to his sustainable farm, where they’ll learn about farming techniques, and get the chance to forage , har vest 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 exper t 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 par tie 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 impor tant role in the hospitality industr y, inspiring the next generation of food ser vice professionals and providing up-to-the-minute knowledge on industr y 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 suppor ters, judges and competitor-alumni, ranging from James Mar tin and Jamie Oliver to Brian Turner Paul Gayler James Tanner and Simon Hulstone

Tommy Banks says “Toque d’Or is a unique oppor tunity for college students to explore different careers and to learn about the latest industr y trends I m delighted to be involved in this year s competition, and I m looking forward to mentoring and meeting the industr y ’ 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 foodser vice and retail – sectors which are converging in many cases, showing the diverse oppor tunities 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 industr y exper ts, 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 oppor tunity 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

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

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 suppor t, a free hygiene star ter pack, discounts on other products, as well as use of the dedicated app and por tal

It’s no secret that times are tough and businesses are worried and the hospitality industr y is no exception Identifying new money saving measures is at the forefront of ever yone ’ 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 ever y 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 ser ve the best pints possible Another advantage of this is

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

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

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 depar tment 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 industr y gathers pace

Visit for more information

22 CLH Digital Issue 154
*up to 10 taps

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 Januar y 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 Quar ter-Finalists have been of a par ticularly 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 entr y

forms, social media and web presence audits and myster y customer visits, cour tesy of HGEM Head Judges, Sue Allen CBII and Ashley McCar thy CBII, will be making their way across the countr y 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:

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 ever y stage In addition to the myster y customer visits, facilitated once again by HGEM, we have this year been suppor ted 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 ever yone who has entered the competition this year Keep your eyes peeled for another oppor tunity to enter in the Januar y 2024

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

Chopstix Group Asian quick ser vice 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 fur ther 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 anniversar y 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 Ser vice 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 Spar ta 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 suppor ted rapid and effective expansion in footprint par ticularly 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 ver y confident about the year ahead and beyond ”

Issue 154 CLH Digital 23
Por ter-Brandwood – The
– PR3 0J A Nic k Hunter – The Happy Cheese – SO40 7AR Mic helle Gilmour – The Old Windmill – CV1 3B A Lee & Ker is De V llier s – The Pig & Whistle – SW18 5LD Stewar t Odd – The Ring O’Bells – BS40 6JE Kate Hayden – The Snow Goose – GU14 9DX William Sheldon – The Tiger Inn – TN25 6B A Ollie Coulombeau – The Turks Head – TW1 1LF Joe Buc kley – Tollemache Arms – NN6 9NU Tommy Fox – The Barrelman – DD1 2AJ Josh & Tobi Hardisty – Black Hor se Hotel – BD23 5AT To learn more about the LOYA Semi-Finalists, please visit the BII website:
& Mark Robinson – Queens Head – LA23 1PW
& Caroline

Products and Services

KP Snacks Gets Flavourful With Exciting New McCoy ’s Launch

KP Snacks has unveiled a brand-new product range for the UK’s number one ridged crisp brand with the launch of McCoy’s Epic Eats Delivering on McCoy s unmistakable bold flavour, the range features two new irresistible products, Nacho Cheese and Spicy Salsa

Rolling out from 20th Februar y, the McCoy s Epic Eats range delivers unique and tempting flavours and promises an epic snacking experience for consumers looking to tr y 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 impor tant factor driving purchases in CSN and our

NPD reflects flavour trends and delivers innovative new products to the categor y McCoy’s Epic Eats packs that flavour punch with the same signature crunch

The new range is suppor ted by an engaging media campaign spanning radio and social to drive awareness of the new product range Running from Februar y to March, the Epic Eats radio activity is par t of McCoy’s ongoing par tnership with Global radio and will feature a range of on-air adver ts including an exciting competition offering listeners the chance to win their own epic adventure

See the adver t on page 21 for details

Exclusive Elegance and Quality by Design

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 cur ves and retro styling with contemporar y materials and close attention to detail, ensuring a truly outstanding finish Featuring latest technolog y 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 energ y 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 technolog y enables discerning clients to choose a

Gibson Plus Landmark Baubles

Gibson Plus is a family-run, manufacturing business based on the outskir ts of Newtownards an historic market town in beautiful County Down

Nor thern Ireland Established in 1989 by Brian and Jacqui Gibson the ever yday 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 ser vice are our top priorities at Gibson Plus


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

Gain Valuable


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


Live Metering is a simple to install, non-invasive onsite ser vice 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 proper ty The data will then be processed, and a repor t generated with design recommendations for a replacement system that meets the exact needs 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 , unnecessar y capital costs for system supply and installation As the hotel and catering sectors seek to adopt greener building operations, replacing old gas-fired

bespoke finish for their Fracino espresso machine Our exper tise caters for individuality – whether it be to enhance a theme or interior design, promote a brandor simply to challenge convention

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 luxur y restaurant and coffee bar Transforming the purely functional into an enviable work of ar t; that’s Romano!

sales@fracino com www fracino com

See the adver t 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!


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!


• All our products are handcrafted in the U K

• L ght weight & robust perfect for popping in a Chr istmas card

• Free no obligation ar twork, see exactly how your product will look before committing to an order

• Minimum order from just 60 products

Visit www gibsonplus co uk, call 028 9181 8801 or email admin@gibsonplus co uk

See the adver t on page 7

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

The recommended replacement design by Adveco will show carbon reduction and outline new operational

Is It Time For Some Fresh Promotions?

costs Accurate to the actual demands of the proper ty, Live Metered designs avoid excess capital costs associated with oversizing and ensures operation within the limits of the existing electrical supply of the building 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 ser vice Talk to Adveco about booking Live Metering at your proper ty or see the adver t on page 5
The star t 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 adver tise 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! Fur thermore 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 adver t on page 5!
Benefiting from Fracino's extensive research and development programme , world class engineering skills and state of the ar t production technolog y, the new Romano-R is a genuine
24 CLH Digital Issue 154

Chef's Buyer's Guide

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

ProVeg ( reveals which menu layouts prompt people to pick the most veggie meals

A sur vey 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

“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 sur vey has uncovered simple strategies to achieve that, which we hope the catering industr y will employ to good effect,” Jasmijn de Boo Vice President of ProVeg International said 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 impor tance of more plantbased diets to bring down carbon emissions and suppor t biodiversity



The ProVeg sur vey, which inter viewed 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

The sur vey 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


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


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

With this menu design, 8 8% of meat-eating respondents chose vegetarian options, compared with 91 2% who chose meat-based options



Dietar y symbols are impor tant 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


As par t of the sur vey, 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 ser vice providers to better appeal to flexitarians, ” De Boo said

As well as providing regular repor ts for industr y, ProVeg also runs an Incubator scheme which helps to accelerate alternative protein products to the market through financial suppor t and communications and regulator y exper tise

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 impor tant than ever to ensure that menus are as inclusive as possible This Veganuar y, over 600,000 people signed up to go vegan for a month Eggs were the second most missed product over this time (14% of par ticipants) with options when eating out being the major barrier to sticking to the pledge (26% of par ticipants)

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: “Ever y 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

26 CLH Digital Issue 154

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

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

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 counterpar t while being better for people and the planet Today we ' re growing the plant-based movement globally


Through small, ever yday choices -like shifting to plant-based meat- ever yone 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 foodser vice outlets, we ' re making plant-based meat more accessible to the ever yday consumer


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 r icecontain no GMOs , antibiotics , hormones or c holesterol They re also pac ked with nutr ients , providing you with a great source of protein and other impor tant benefits you get

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 ”

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 ever y time


See the adver t on the facing page for details

*Aggregated UK who esaler va ue sa es 52 w/e 27th Januar

from animal meat

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

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


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*:





Visit www beyondmeat com for fur ther information or see the adver t on the previous pages

*As of June 2021

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

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

Created to satisfy growing demand for unique sensor y 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 fr y can rival, appealing to diners that want the ver y best food experiences

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 sensor y 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 deliver y

Lamb Weston’s UK Marketing Manager, Pete Evans, says; “Expectations on foodser vice operators have never been higher Guests want to be wowed like never before and ever y element of a dish needs to deliver a great quality sensor y experience that goes beyond just taste! Our industr y-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 fr y experience to a new

standard in indulgent sensor y potato enjoyment!”

Sensor y 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!

Pete Evans adds; “We set out with clear vision to create the crunchiest fr y 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 fr y experience for diners and an unbeatable product solution for forward-thinking foodser vice operators ”

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


^ Foresight Factor y: Consumer behaviour s towards dining OOH, 2022

†C Spence , 2004 – Journal of Sensor y Studies The Role of Auditor y Cues in Modulat ng the Perceived Cr ispness and Staleness of Potato Chips , 2004

y 2023 Discover the Power of Chefs’ Most Trusted Bouillon* 28 CLH Digital Issue 154 Chef's Buyer's Guide
Are you squeezed for time? Why not tr y 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 savour y alike LittlePod products are gluten free suitable for vegans and kosher cer tified 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 suppor t each other in the rainforest but are also perfect flavour par tners in the kitchen Visit It's Time
Beyond Meat - Serious
Made From Plants
To Get Real
DISC VER O THE WER PO CHEF OF ’ S on dec P Knorr culinary f ades o essional Bouillons ar f o r MOS e and xperienc e e built US TR T BOUILL TED ON * he Base, our T and advic x t e Ge in the business. e pr r ’ e w online tr w ne che om our e fr ecipes, skills tutorials e r clusiv with the best che ork w oud to f culinary aining hub online tr y ommunit c f c skills best che alue sales 52 VISIT OR GET O T v wholesaler egated UK *Aggr 2023 / OM C . S UF CIPE RE S ’ OM T January e 27th w/ 52 BITB HERE CLICK S

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 impor t of wine into the UK, solving all freight and trade agreement issues

Bacchus Wines are pleased to announce its UK-exclusive par tnership 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 ver y excited to bring the fantastic Champagnes by Paul Lebrun to the UK market The Champagne house has been exper tly 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 necessar y to achieve their Grand cru classification

Private Chef Tim Whittam told us, "I ser ved 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 impor tance on the ar t of winemaking rather than mass production In addition, they offer prices and ser vice 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 har vest, but demand is year round We balance seasonality with demand to ensure high quality crops are used at their best

At Farm Frites we har vest multiple varieties across two seasons with processes that ensure that the quality outcome is the same whichever variety we use Sustainability star ts 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 impor tant 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 allerg y requirement Loaded fries allows from healthy to indulgence offers for flexitarian diets and allow an

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

Seafood is often seen as a tricky product to prepare at home , meaning that operators ser ving 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 shor tage , Pacific West provides a wide range of great tasting, easy to ser

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

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

The Quick Oven Fries range is ideal for food outlets who need to ser ve great tasting fries but can t use deep-fr yers 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 por tions 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 ser ving 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

30 CLH Digital Issue 154
ve products that also meet the demands of busy operators in terms of quality style and presentation Mar tin 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 " Mar tin 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 Pacific
West Foods

Spirits and Cocktails

Goldstone Rum

There’s a new family run distiller y on the scene in Sussex and it’s offering something a bit different to Britain s rum industr y 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 jagger y, panela and traditional molasses makes for a ver y unique tasting rum

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’

Born out of the idea that there is a gap in the market for an ar tisanal 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

Tom Surger y who recently visited the distiller y 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 fur ther ’

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

The Brighton-based husband-and-wife duo are also working with the hospitality industr y to provide sessions at the distiller y 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 distiller y is open to the public on Saturdays for tours and tastings for just £10 per head

To find out more visit www goldstonerum com

Pineapple and Ginger Daiquiri


50ml Goldstone white


50ml pineapple ju ce

25ml ginger syrup

25ml coconut water

Ju ce of half a lime


- Make the ginger syrup by comb ning the sugar coconut water and a thumb of peeled grated ginger in a saucepan on a low heat and stir until d ssolved Allow to cool

- Combine Goldstone Rum®, pineapple juice , lime juice and ginger syrup together in a coc ktail shaker with ice Shake well, stra n and ser ve

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

The professional aroma gun is sold to more than 40,000 customers in 150 countries, thanks to its use of innovative technolog y

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

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

guru, Rober t 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 industr y in the UK, spent four years helping to develop the product which he describes as “ an inner child gadget ”

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 ar tificially produced

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 ultimate in theatrical mixolog y ”

For fur ther information visit www flavourblaster com

32 CLH Digital Issue 154

Spirits and Cocktails

Introducing Bareksten – A Premium Range Of AwardWinning

Spirits From The Dark Norwegian Forests

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 under tones of the forest floor Produced at the Oss Craft Distiller y 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 inter twined with enticing spiced under tones For a perfect ser ve , a classic Bareksten Botanical Gin & Tonic is best ser ved with cherr y tomatoes to fully appreciate the botanical flavours

Bareksten has bottled the essence of Norway, in both taste and character – dark, wild, breath-taking and dramatic Developed


& Tonic


• 35ml Bareksten Botanical Gin

• Premium Tonic Water

• 2 Cherr y tomatoes halved

• Coriander leaves


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 categor y at The London Spirits

Competition in 2022

For trade enquiries, please contact or visit www barekstenspirits com

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

• Top up with premium tonic water and garnish with halved cherr y tomatoes and coriander leaves

Osprey Charging Sustainable Resources

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 par tnered with Marston’s (amongst other UK wide hospitality groups) to install EV chargers across their UK estate The ongoing par tnership has proved a huge success and provides a footprint of how businesses can embrace the transition to electric mobility

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

The roll-out continues at pace , with Osprey installing and operating over 200 chargers across the Marston’s por tfolio 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 par tnership has delivered over 25 million electric miles, the equivalent of nearly 7000 tonnes of CO2 savings

The par tnership provides an excellent example of how businesses can embrace the transition to electric mobility, with the help of exper ts such as Osprey Charging It s not just about providing a valuable ser vice 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 effor ts proper ty@ospreycharging co uk www ospreycharging co uk

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

with the finest ingredients and exceptional flavours,
range of spirits; Bareksten
a superpremium,
it a distinctive addition to any bar’s gin line-up Featuring 26
19 of which are found locally, the exquisite black bottle hints at the deep, dark forests where the majority of the botanicals are sourced
the hero
in this
Botanical Gin (46% ABV)
potato based botanical gin,
versatile spirit, making
trade enquiries, please contact sinead@osscraft no
of Malt | LWC | Hammonds | Amazon | Enotria | Speciality Drinks Barekstenspirits com | @barekstenspirits Join the Spirit of Norway
Issue 154 CLH Digital 33

The hospitality sector is a prime example of an industr y 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 al new veh c les in the UK being an EV and ever y major manufacturer offer ng an EV range open ng up your bus ness to EV owner s is a no-brainer

• You ll ncrease your ROI – With plenty of incentives and subscr ipt ons , suc h as RAW Charging s fully-funded solutions , EV c harging faci ities are affordable for any business and, in turn, can dramatically increase income and footfall

You ll increase guest dwe l time – EV owner s using hospitality-based EV c harging are far more likely to stay longer as they c harge 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 n EV c hargng facil ties w ll boost your ESG credentials signpost

Riso Gallo - Sensationally Sustainable!

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 sur viving 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 star tups 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 secondar y 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 industr y, 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 cer tified cardboard outer to protect the grains

Riso Gallo is committed to reducing and monitoring greenhouse emissions and uses energ y from renewable cer tified resources www risogallo co uk

Whether you are a business or an individual switching to more sustainable eco-friendly solutions is becoming a central par t of our ever yday 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 impor tant values for how we operate as a business and are embodied in each and ever y 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 cer tified Carbon Balanced Printer through global conser vation 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 ser vice , offering a choice of paper straw solutions suitable for various

drinking applications and beverages


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 comfor t 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 comfor table on your lips

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

Call us on 01952 980810 visit or email

ng that you re future-ready and ahead of the competition RAW Charging is spearheading EV infrastructure change In shor t 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 suppor t and build a strong working relationship With RAW Charging: • You can find the perfect ta lored c harg ng solution for your location • We ll nstal and mainta n your c harging facilities Benefit from reliable and easy-to-use roaming EV c harger s wil benefit you and your guests • Receive an option for a free ful y-funded consultanc y 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 adver t on the facing page for details
for Success
RAW Charging: Why Hotel EV Charging is a Must-Have Make The Right Choice With Your Drinking Straws Sustainable Resources Issue 154 CLH Digital 35

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 ver y 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 ser vice 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 par ts 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 energ y or chemical consumption

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

Web: www ozoneclean co uk

Call : 020 8883 2756


edencleen from Cleenol

Over the course of our histor y, 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 carr y edencleen our latest brand reaffirms our commitment to our credentials for environmental guardianship, and represents an evolution of what has been an integral par t of our DNA Edencleen has been designed to reflect in par t 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

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 laundr y detergent and fabric softener


36 CLH Digital Issue 150
mention the Caterer, Licensee & Hotelier News when replying to advertising

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 Par tners exclusively offers the GroutGleam ser vice 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, g yms, theatres, stadiums, airpor ts, 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


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

• RSPO cer tified palm oil der ivatives

• No animal der ived products

• Cruelty free

• Minimal petroc hemical der ived products

• No parabens , formaldehyde , CMI/MIT, tr ic losan, phosphates , c hlor ine bleac hes , optical br ightener s , quaternar y ammonium compounds

• VOC free and phosphate , EDTA, NTA free

• Rec yc lable / rec yc led pac kaging

• 100% bio-based surfactant - made by us ng bio-based ethy ene oxide whic h is manufactured from biomass ethanol


20 room, independent hotel in Blac kpool, affordably recoloured all 20 ensuite shower cubic es in just 6 days with one of our Official Par tner s


After almost a decade in ser vice a holiday lodge company with 10+ UK s tes and approac hing 800 cabins were concerned about the condit on of their bathrooms

Their biggest complaint from customer s when sur veyed is the tired appearance of their bathrooms To replace 800 bathrooms would require an investment of mill ons of pounds and too muc h downtime To regrout 800 bathrooms would require an investment approac hing a million pounds and too muc h downtime

The solution to GroutGleam each bathroom will save the company hundreds of thousands of pounds when compared to regrouting And ver y impor tantly with one GroutGleam Official Par tner 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 adver t on this page for fur ther information

• Bioethanol, naturally der ived acids , sugar-based surfactants , bio-based solvents , low impact preser vat ves

Combining carefully formulated products, with appropriate packaging, using recycled material or recyclable componentr y 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 ser vices

Careful use of enzymatic formulations and more traditional chemistr y brings a por tfolio 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 star t to a fully refreshed solution to meet the most demanding of customers expectations

See the adver t on this page for fur ther information

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

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

Cleaning and Hygiene Issue 150 CLH Digital 37
Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Hospitality Technology

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 oppor tunity for Rober t 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, Rober t 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 70-room independent hotel has several revenue streams, including a Spa and Leisure Club, restaurants, conference ser vices and events Different business applications are in place to suppor t each depar tment; 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 har vested and analysed daily for improved financial control The data from each system is currently impor ted 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 Par ticularly impor tant 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


Sage’s limitations meant that Rober t 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 Rober t can combine 100 per cent of his data in Excel before impor ting 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

Rober t also uses Sharperlight, a self-ser vice BI tool integrated with Aqilla that draws information out for repor ting purposes He explained how it saves time tr ying 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 repor ts from Aqilla via Sharperlight means my repor ting is always in sync ”

Quantifying some of the advantages the finance team have experienced since switching to Aqilla, Rober t 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 Rober t 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 fur ther 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 Technolog y (CST) specialise in innovative communication technolog y and software solutions that transform and enhance the hospitality industr y – for both customers and operators Helping to deliver a truly first-class ser vice 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 industr y, are allowing just that

Here are our top tips to make sure spring/summer is a sizzler :

1) With many operators currently shor t-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 barwhile reducing congestion

3) Simple but effective WaiterCall instantly connects front and back-of-house for the slickest ser vice

Instant communication eliminates the need to run back and for th from the kitchen pass, leaving more time to upsell drinks and maintain high levels of customer ser vice

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 technolog y not only relieves stress for staff during busy periods but also helps improve simple operations keeping customers happy and most impor tantly, loyal

For more information www call-systems com or

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 sur vey, 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 recover y for hospitality Operators need to make sure they have the right staff in place to meet increased trade later in the year ”


Staff, par ticularly 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

Licensee & Hotelier News when replying to advertising
Please mention the Caterer,
Issue 154 CLH Digital 39


Commercial Kitchen Fit-Out

New DrainMinor C (Combi Oven Pump)

Creates Considerable Interest

The New DrainMajor C (Combi Oven Pump) manufactured by Pump Technolog y 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 par ticles before the reliable star t/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 ever ywhere

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 worr y - Inox Equip has you covered with

temporar y commercial catering facility ser vice Not only does Inox Equip handle all aspects of the refurbishment processfrom electrical work to gas work, ventilation, Altro flooring, Whiterock walls, and ceilings - they also offer a turnkey solution that takes care of ever ything from star t to finish And with their competitive pricing and project management ser vice , you can trust that the entire refurbishment will be handled efficiently and effectively 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 ser vices 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 ser vice and quality So if you ' re in need of a temporar y commercial catering facility or new equipment and supplies, don't hesitate to reach out to their team of exper ts 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



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


you the ability to maintain your food ser vice while we refurbish your kitchen space
www inoxequip
mention the Caterer, Licensee & Hotelier News when replying to advertising
40 CLH Digital Issue 154

Fryers and Oil

Operators should consider when purchasing a fr yer and their oil, the oil capacity against production rate , burner efficiency and recover y rate as well as a true cool zone in gas fr yers to help prolong the oil life Blue Seal V ray Gas Fr yers are our premium fr yer 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 fr yers Our Evolution range gas fr yers GT60 GT46 & GT45 have a premium feature benefit of all using our patented “V’Ray” burner system This system uses infra-red technolog y radiating the heat into the tank, only heating the area of oil the baskets are sitting in This promotes incredibly fast recover y 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

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 par ticles down to 0 5 microns – this is 100 times smaller than a grain of sand Daily filtering of fr yer 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 proper ties that has led to its dominance in the commercial kitchen It offers a smooth neutral surface that impar ts no taste to food so ideal for food preparation

This also makes it difficult for bacteria to adhere and sur vive , it s therefore naturally hygienic and it s also ver y 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 ver y 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

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

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

The Pland range of catering products star ted 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 complementar y 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 par ticular size or to help provide a product solution For this ser vice speak to their in-house design team by calling Pland Stainless on tel: 0113 263 4184

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

The Premium Fryer and Bur ner System The ultimate solution for any catering establishment, perfect for pubs, hotels, restaurants, cafes and much more.
Evolution Fryers and Filter Units
mention the Caterer, Licensee & Hotelier News when replying to advertising Issue 154 CLH Digital 41

For All Your Commercial Catering Ventilation Needs


is a Five-Star Choice For Top Pastry Chefs

Please mention the Caterer, Licensee & Hotelier News when replying to advertising Commercial Kitchen Fit-Out 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 pastr y 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 energ y efficiency With a myriad of clever features to make baking a pleasure , programmable controllers to ensure consistent results and an automatic cleaning system that allows you to clean your baking station overnight and save energ y with the auto-star t technolog y MIWE convection ovens are designed to offer bakers the solutions to meet their needs Its ovens also feature a variety of energ ysaving technolog y The MIWE eco mode ensures the right compromise of low energ y consumption and baking-readiness is assured in between baking processes In addition, MIWE air control technolog y 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 ever y baking phase EPP is the exclusive UK distributor of MIWE To find out more visit
Caterquip Ventilation Ltd is proud to be celebrating their 23rd Anniversar y this year This Warwick based company offers nationwide coverage for all your commercial catering needs: free site sur veys, quotations and designs (C AD), 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 industr y 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 ser vice to help you build your ideal kitchen Projects under taken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Cour t, 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:, email: 42 CLH Digital Issue 154
Caterquip Ventilation

Commercial Kitchen Fit-Out

Temporary Catering Facilities For Events & Kitchen Refurbishments

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 fur ther information or to arrange a site visit, email: sales@mk-hire 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 par ts 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 par ticles 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 ever y maintenance menu

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 machiner y supplier has harnessed decades of engineering and manufacturing experience to create industr yleading models that produce excellent dough results for bakers Its latest lines of fixed bowl solutions are ideal for ar tisan 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 ar tisan 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 ar tisan 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 baker y equipment specialist EPP For more information visit

Issue 154 CLH Digital 43
Mobile Kitchens Ltd specialises in the hire or sale of temporar y catering facilities and foodser vice equipment Ideal for events or to provide temporar y 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, Dr y Store Units, Cold Rooms and Restaurant
are available
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 ser vice , and project management from concept through to deliver y and installation on site , plus full technical suppor t throughout the hire period The standard specification of our smallest Production Kitchen unit includes a six burner oven range , salamander grill twin basket fr yer upright fridge , hot cupboard, single bowl sink unit with integral hand wash basin, plus ample power points to plug
as individual
Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Outdoor Spaces

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

As the world returns to a sense of normality after a chaotic couple of years, life post-pandemic cer tainly 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 Statistics show an additional 18,000 restaurants that listed ‘outdoor dining’ as par t of their offering since the star t of the pandemic For establishments to capitalise on this new-found interest and growth in outdoor dining, it’s impor tant that they utilise the full potential of any outdoor spaces and secure them for year-round protection


As a general rule all businesses should be taking advantage of ever y 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


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 comfor t, is aesthetically pleasing

and stands out from the crowd

Although soaking up the sun will be a priority for many, comfor t is key to enticing customers, whilst enhancing their overall experience As such, it’s impor tant 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


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 suppor t 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

To suppor t these busy times, utilising all available space is impor tant and in the winter/wetter months waterproofing outdoor spaces is imperative It’s likely that more temporar y 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

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 comfor t 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 suppor t business growth revenue and capacity, whilst working in tandem to boost the venue s potential and enhance its reputation as a result

44 CLH Digital Issue 154
Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Extending Outdoors Ltd 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.

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

ExtEnding OutdOOR
Retractable Buildings - Retractable Roofs - Glazing Choices - Automatic Awnings Pergolas Verandas Swimming Pool, Spa & Hot Tub Enclosures 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. Residential and Commercial Email: Mobile: 0771810511 Main Line: 01722 444590 Websites: 8 Wilton Business Centre, Kingsway, Salisbury, Wilts SP2 0AH - Nationwide Create an outdoor living space to enjoy all year
Issue 154CLH Digital 4

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 oppor tunity 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-sensor y outdoor experience for customers

Paul Christodoulou National Account Manager UK & Ireland Out of Home at Bolsius

Professional said:

“At the moment, consumers are ver y 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 impor tant than ever

“In these challenging times, a welcoming outdoor area can mean more covers and extended dwell time -

As the cold winter months star t to make way for the warmer and hopefully drier spring and summer period, the use of outdoor enter taining spaces star ts 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-


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 shor twave 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 fur ther information

www outdoorheating spaceray co uk info@spaceray co uk

translating into increased spend Our research shows 81% of consumers agree that ambience is impor tant 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 impor tant 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 comfor t to candles we ’ re helping them to unlock revenue through expanding into this typically under-utilised area ” 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 See the adver t on the previous page or visit www bolsiusprofessional com Outdoor Spaces 46 CLH Digital Issue 154
Maximise the Potential of Your Outdoor Space With Our Range of Patio Heaters

Outdoor Spaces

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!

they are

them in


Enjoy The Sunshine With Our Maintenance Free Outdoor Furniture!

With Spring just star ting (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 ver y low maintenance , with no annual staining or treatments required It will not rot or splinter, is ver y stable and extremely durable , lasting for decades in even the busiest of areas


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

Ever ything 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 deliver y, 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

Issue 154 CLH Digital 47
www.clickonstore .net
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
absolutely fool
just inser t
the bottom of the box turn on and forget there are no consumer controls the temperature is pre-set at the factor y at 75 deg C The Carbon Heater is ver y 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
has been supplying environmentally friendly products to the industr y 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
Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Outdoor Spaces

Café Culture - Pavement Profit

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


be replacing cheap internet impor ts next season It’s one area where it doesn’t pay to buy budget as the continual bumps and scrapes

We also supply Markilux awning which are some of the best made in the industr y 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


If customers are comfor table they will stay longer and hopefully spend more! Ensure your customers are comfor table 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!


With the long range forecast (MET office) saying summer 2023 will be hotter than 2022 due to El Nino effect, get your outdoor spaces ready for bumper trade

What can you do to maximise footfall, dwell time and profit? At Woodberr y, we help our hospitality clients maximise their outdoor spaces for customer enjoyment and profitability


Is your garden or outdoor area visible from the outside of your venue? If yes that’s great for business but make it even more stand-out with brightly coloured parasols or plants to draw in passers-by

To generate more profit, can you increase the throughput of your customers by zoning drinking and dining areas? This is easily done with different types of outdoor furniture , bar height tables for drinkers, dining tables and chairs or picnic tables for diners

Contact Woodberr y Outdoor Furniture suppliers Woodberr y are long-time exper ts in supplying outdoor furniture to the hospitality trade We offer a wide range of hardwearing furniture , shelters and planters to help our clients maximise their outdoor spaces Call our friendly team on 01926 889922 or visit the Woodberr y website www woodberr y co uk

an independent supplier ser ving the outdoor restaurant trade with supplies for outdoor seating
We are
areas We have some large clients including Gondola group along with many smaller cafe bars, restaurants and public houses
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
48 CLH Digital Issue 154 Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Design & Refit

Magicman - Repair, Renew, Restore

The appearance of your hotel is of paramount impor tance 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 Ser vices 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 transpor t hubs From Park Lane to Pakistan, Bermondsey to Bermuda, we provide repair and restoration ser vices 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 ser vices 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 worr y 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 or download our free app available now

Additional Ranges as ILF Continue to Expand email terr

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 upholster y 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 Contemporar y 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

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 upholster y 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

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

The damage disappears, just like magic!

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 BEFORE AFTER tel: 0345 458 1010 get an estimate today Magicman® is the premier damage repair and restoration service
Issue 154 CLH Digital 49 Please mention the Caterer, Licensee & Hotelier News when replying to advertising

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 comfor tably 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 var ying 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®

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 technolog y 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 technolog y can be safely tucked away behind the bar POS or ser vice 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 vir tually 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 ser vice 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

50 CLH Digital Issue 154 Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Design & Refit

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 industr y

The company has made a substantial investment in additional state of the ar t 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,

10 Years of Mayfair

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 ser vice We ll organise ever ything 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 adver t below for fur ther details

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 ser vice at a fair price Our ISO9001 accreditation means that ever y 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 rotar y 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
Issue 154 CLH Digital 51 Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Sanicom Provides The Solution For

In Historic York

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 ser vice tailored to suit, liquidators, banks, receivers as well as private and corporate vendors We carr y 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 adver t on this page for fur ther details

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 por tcullis and inner doors and par ts of it date back to the 12th centur y Offering a selection of ar tisan coffee and tasty treats to locals and tourists, the café owners reconfigured the space to improve the flow of the café for customers As par t 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 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 or email marketing@saniflo co uk
52 CLH Digital Issue 154
Design & Refit
Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Property and Professional

Saffron Academy Limited - Training. Development. Collaboration.

Saffron Academy deliver a world class training ser vice by: Collaborating, Development, Training

These are the values that we prioritise and believe are desirable and wor th 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 ever ything 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 par tly provided by the European Social

Fund (ESF) and is available from the Depar tment 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 fur ther information about us, please contact:

https://saffronacademy co uk/contact/


Telephone: 07983 469870 https://mobile

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

Capify - We're Here to Support Your Hospitality Business

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 Unfor tunately, business owners are once again confronted with turbulence , thanks to the ongoing cost of living crises However, there’s still an oppor tunity to prosper

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

Capify s finance can be used for any business purpose , whether that’s:

• Managing shor t-term cash flow issues

• Purc hasing seasonal food and dr ink

• Hir ing additional staff

Why Use a Specialist Hospitality Consultant?

Answer: because we can help your business to succeed.

With over 30 years of industr y experience in the Hospitality sector The Bowden Group s Managing Consultant

David Hunter will work with you to address the following elements:

Profitability, Operational Strateg y, 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) suppor t through our Sprowts4Mentoring system, to analyse , ever y single week, your business performance figures giving you weekly analysis and concise repor ts, with appropriate guidance , to optimise your business’s Sales, Profitability and Staff Management PROFITABILITY & OPERATIONS

Our exper ts 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, ever y 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 Ser vice and Kitchen staff, your team needs careful and skilful Management Motivation guidance and Development

We have a ver y 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


We will help you build a workable planned Marketing Strateg y 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 adver tising to print design, Promotions and offline adver tising, 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

• Purc hasing new cater ing equipment or anything else which your business needs

Our flexibility means we will tr y and look beyond your credit histor y 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,

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

and can help fund any of the following: Equipment and mac h ner y • Refurbishment of trading premises • New stoc k and inventor y • Unexpected VAT b lls and staff wages • Cashflow and work ng capital requirements Millbrook Business Finance are exper ts at arranging fast and affordable finance between £25,000 to £25m We offer flexible repayment terms and industr y-beating pay out times too, meaning your money can land into your account within as little as 24 hours We will not be beaten on price We guarantee to beat any like-for-like finance approval* We offer free business finance reviews 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 enquir y: www millbrookbusinessfinance com See the adver t on page 47 * Cond t onal on M l brook Business Finance Ltd receiv ng a copy of the forma finance approva and is at the sole discret on of Mi lbrook Business Finance Ltd
Business To The
Issue 154 CLH Digital 53
Do You Have Plans
Take Your
This Year?

Property and Professional

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 oppor tunity

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-

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 countr y 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 gantr y, 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 contemporar y 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

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 technolog y which improves the quality and consistency of draft beer and cider The Smar t Dispense System’s unique cooling technolog y and line insulation from keg to tap is 20% more energ y 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 oppor tunity to be par t 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 oppor tunity 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 fur ther details by visiting

Prominent Lake District Tourist Hotspot Pub and Hotel Now Available with Significant Investment 54 CLH Digital Issue 154