CLH Digital - Issue #155

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 155

Manchester Imposes UK’s First Tourist Tax www.CLHNews.co.uk

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Manchester has become the first city in the UK to introduce a tourist tax, which will cost an additional £1 per night for accommodation stays. The “Manchester Tourist Tax”, also known as the “City Visitor Charge”, is a flat rate of £1 per night per room that is charged to overnight visitors staying in hotels, hostels, and other types of accommodation in the city centre of Manchester.

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From the beginning of the month (April) every ‘hotel and short stay serviced apartments’ in the city centre with a rateable value of £75,000 or more will charge the fee.

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CLH Digital

Issue 155

Editor's Viewpoint

Welcome to the latest issue of CLH Digital As coincidence would have it, I am due to travel to the city of Manchester later this month for a family function.

significantly reduced. A move that hospitality industry leaders have predicted will mean the closure of thousands of venues across the UK.

However, I have now decided to stay in my home city of Liverpool and travel to and from the function, as opposed to staying more conveniently in Manchester.

Sasha Lord rightly describes the current energy debacle, the costs of cancellation exit fees as a national scandal and highlights a particular example where a Greater Manchester pizzeria has been asked to pay a £32,000 exit fee to terminate its contract its supplier.

Originally paying 17p per unit for electricity when the restaurant was launched, contracts soared last December to 70p per unit, capped at 47p per unit through the Government’s energy cap scheme until April 1 – a subsidy that, of course, has now expired.

Why, I hear you ask? The introduction of a tourist tax.

I have said in previous editorials my favourite holiday destination for many many years (at least 25) was the wonderful island of Majorca.

Family holidays alternated between two coasts on either side of the island and we were regulars at these hotels for decades.

I said in my editorial column last week that it is nothing short of racketeering. The inability to be able to renegotiate a contract, particularly under extenuating circumstances is outrageous.

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Peter Adams

The British Beer and Pub Association has warned that pubs will need to increase turnover by an average of at least 11% to break even, and that even with an improved energy scheme in place, turnover needed to be 8% higher than before the energy crisis, and is urging the Government to insist suppliers offer a window for renegotiation to allow businesses locked into sky high rates to recover their cost base.

It probably sounds petty, and I suspect that now Manchester has introduced this tax there will be a scramble for other cities to do the same.

I have often said that the sector has been taken for granted and used as a cash cow by successive governments. Prior to the pandemic which devastated the sector there were an estimated 3.2 million people employed in hospitality in 2020, approximately 10% of the country’s workforce, there were an estimated hundred and 40,000 businesses, and the sector contributed an estimated £39 billion in total tax revenues in 2020.

EDITOR

Just imagine how successful it could be if it wasn’t forced to operate with one hand tied behind its back!

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EDITOR

Then the Balearic Isles introduced a tourist tax in 2016, and that was the last time I was there! I actually wasn’t aware in advance one had been introduced (not paying attention), and it currently stands at four euros per night if you stay in a decent hotel.

But in my humble opinion the very last tax any government or administration should impose is a tax on hospitality. Attacks on hard-working people who, for at least a couple of weeks of the year, seek relaxation, AFTER working hard and paying taxes for the rest of the year.

It is apparent that we should not be taxing people’s leisure times. I don’t care whether it’s Manchester or Barcelona - when anybody visits any location they bring their hard earned cash with them, which helps sustain local economies and taxing for the privilege is outrageous.

This, unfortunately, is the society we live in now, where central and local administrations sit around a table to devise ingenious ways of raising more taxes.

And it really cannot go on. The sector needs relief and support not additional taxes.

I note that Sacha Lord, the Night Time Economy Adviser for Greater Manchester, has joined the calls for Ofgem to launch an investigation and support the cancellation of exit fees for small and medium businesses, as the pressures of soaring energy bills grow.

As reported last week, from April 1, the Government’s energy support scheme has been

www.CLHNews.co.uk @CLHNews CLHNews CLHNews Peter Adams

That said, the sector is nothing if it is not resilient, so I do hope you have a wonderfully busy Easter! Lord knows the first three months of this year have been difficult, not only for the hospitality sector, of course, but for the wider economy, so what better place than a pub, bar, restaurant or hotel to enjoy some Easter cheer.

David Bartlett Guy Stephenson

As you will see on page 5, research reveals that trading on Easter Sunday in 2022 was 59% higher than the average Sunday over the year, while Easter Saturday achieved 56% growth. There were more modest uplifts on Good Friday (+29%) and Easter Saturday (+9%).

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Manchester Imposes UK’s First Tourist Tax Issue 155

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ery and rebuilding effort.

EUROPEAN CITY TOURIST TAXES

The money raised from the tax will be used to fund a range of projects that will improve the visitor experience in Manchester, such as:

“While the Welsh government is right that visitor levies are common around the world, what they fail to mention is that in those countries they have a significantly lower level of VAT and other taxes incurred by British hospitality. The introduction of this tourist tax simply raises the tax burden on our businesses even higher to punitive levels compared to the rest of the world, making us yet more uncompetitive compared to similar destinations,” Chapman added.

Tourist taxes in many European cities and destinations who have charged a tourist tax for several years is often cited as a reason for the introduction of a similar tax within the UK.

• Improving public transport: The money will be used to improve public transport in the city centre, such as by increasing the frequency of buses and trams.

• Improving the city’s cultural attractions: The money will be used to improve the city’s cultural attractions, such as museums and galleries.

• Improving the city’s green spaces: The money will be used to improve the city’s green spaces, such as parks and gardens.

73 hotels and short stay serviced apartments located within the centre of Manchester and in parts of Salford signed up the scheme. The new charge comes as 6,000 hotel rooms are due to open in Manchester over the coming years, which is expected to attract a further one million overnight stays.

Annie Brown, the first chair of ABID, said: “The goal of the Manchester Accommodation BID is simple – we need to increase overnight stays in line with that growth so that hotels and serviced apartments in the city can continue to thrive.”

Edinburgh is another city which is also considering the introduction a £2 nightly tourist tax, and is currently subject to approval from the Scottish parliament. Oxford, Bath and Hull have contemplated similar moves in the past but, thus far have decided against the decision.

“DAMAGING EFFECT” Five years ago, then Chancellor Philip Hammond mooted the idea of a tourist tax which proposed a £1 to £2 levy incurred by visitors staying overnight in certain UK cities, and was heavily criticised.

Cities including Venice, Rome and Barcelona, and the Balearic Isles all charge a tourist tax.

Barcelona, for guests in rental accommodation, the nightly tax is €4 – with €2.25 going to the region and €1.75 to the city. For those who stay in a five-star hotel, the regional tax rises to €3.50. From tomorrow (1 April), the city fee will be raised to €2.75 and then again to €3.25 on 1 April 2024.

Rome’s city tax rate varies from €3 to €7 a night according to the rating of the accommodation. In Venice, where the charge also depends on the star rating of accommodation, there has been a push to introduce a daytripper tax of up to €10 a person, too. This would have come into effect in January this year, but has been postponed due to protests.

TAX “TREATED WITH CAUTION”

“ANTI-COMPETITIVE TAX”

Kate Nicholls, Chief Executive of UK Hospitality, voiced concerns in 2018 that the measure could potentially have a “damaging effect” on the hospitality sector as a whole.

Elsewhere in the UK, Wales is also set to introduce legislation that will enable a tourist tax. Legislation allowing local authorities to introduce a levy will be put to the Senedd within the next two years, the Welsh government has said.

In the group’s letter to the Chancellor, she said: “I am writing to convey our profound opposition to such a policy and our sincere concern over the impact any additional taxation would wreak on an already-strained and over-burdened sector.”

It has also published the findings of a public consultation on the topic.

Supporters say the tax would contribute towards maintaining and investing in holiday destinations - opponents say it would put people off visiting Wales.

Ms Nicholls suggested that the proposed levy would ‘wreak havoc’ on a sector which employs approximately one in 10 of the UK’s working population, argue that the tax could give way to a number of negative outcomes, such as reduced tourism, leading to businesses losing out on customers.

It produced a report which called for “greater examination of the potential impact of a tourist tax on consumers, businesses and the economy before taking any decisions on the principle of introducing one”, suggesting the introduction of another tax on the industry [Tourist Tax] would require a significant cut in other rates for hotels, stating: “if VAT is cut to continental levels alongside the introduction of a tax, it is likely that this would mitigate industry opposition.”

“Conversely, those who come for a day trip, stay with friends or use a home-sharing service, such as Airbnb, will not contribute a penny, despite using local amenities,” she wrote.

In European cities with tourist taxes, for example, VAT rates are significantly lower than the 20% in the UK - Italy and France is 10%, Germany 7% and the Netherlands 6%.

David Chapman, executive director at UKHospitality Cymru, is “deeply disappointed” with the news. He said: “This tax on beds is widely opposed by the accommodation sector in Wales who see it as anti-competitive and another restriction on an industry in the midst of its recov-

However, there is a significant difference between hospitality tax within the EU and the UK, which was highlighted by the All-Party Parliamentary Group for Hospitality, several years ago when they said that tourist taxes must be "treated with caution".

Late Night Levy: A Look into the Issues and Possible Solutions from Poppleston Allen 4

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Issue 155

Ahead of the Government’s public consultation on Late Night Levy charges coming to a close on 3rd April 2023, licensing solicitors Poppleston Allen (www.popall.co.uk) have shared insight into the nature of the levy and what it means for businesses.

Associate solicitor Suraj Desor has highlighted the main criticisms of the levy at present, from operators seeing it as ‘not very effective’ and councils and licensing officers are finding difficulty with its inflexibility, and why even if changes are made, that still might not be enough to tempt councils to adopt it.

WHY HAVE SO FEW COUNCILS IMPLEMENTED THE LEVY? Currently, nine councils across England have the Late Night Levy in place – far less than the Government had predicted (80) would opt for the levy. It is fair to say there has not been great appetite for adopting a levy, however within the London ‘bubble’ at least, the levy has found a home and two thirds of the total number of levies adopted in England are within London (Hackney, Tower Hamlets and Southwark the most recent with the others being City of London, Islington and Camden).

There may be various reasons for this including significant concentration of licenced premises and demands on policing the night-time economy in the capital and an additional revenue stream may be a temptation difficult to resist in a time of reduced budgets for local authorities.

Outside London, the levy is more widely spread, with the levy in place in Newcastle, Chelmsford and Liverpool. Liverpool recently decided to retain its levy for now, following a consultation on the basis it was seen as a vital revenue stream in assisting in managing the night time economy.

In the current economic climate and reduced budgets for local authorities you would think an additional revenue stream would be welcomed with open arms, however, on the whole, councils have resisted the temptation. From my experience, some councils and licensing officers share operator’s views, considering the power too blunt an instrument which lacks flexibility (applying to either the whole of a local authority’s jurisdiction or not at all) – with significant numbers of operators outside main city centres seen to be unfairly affected

and some giving up later hours to avoid the levy as a result. There are also some criticisms that the use of proceeds lacks transparency.

WHY HAVE SEVERAL COUNCILS ABOLISHED IT? Of those local authorities that have adopted the levy, three of them have successfully removed it since (Nottingham being the most recent, others being Southampton and Cheltenham), citing significant financial pressures on businesses within the hospitality sector. Removing the levy would reduce the burden on existing licensees and remove costs that may be considered a barrier to incoming and expanding businesses.

Another factor has been the use of BIDs (Business Improvement Districts) considered a better and more flexible alternative as all businesses within the BID area pay towards the BID as opposed to simply those premises licensed for sale of alcohol late at night, which can generate more money as a result compared to a levy. This view is most evident in the case of Cheltenham where the levy was adopted but only collected half the revenue anticipated and was swiftly replaced with a BID.

WHAT ARE THE BENEFITS REMOVING IT CAN HAVE FOR BUSINESS? There is a feeling amongst operators and trade bodies that the levy is not very effective and is an unjustified additional cost which further stifles the recovery of the night-time economy. Where a levy is removed, the benefits are clear for publicans, it removes an additional financial burden in an already difficult economic climate, and those monies can be used towards dealing with escalating costs or investing in their business.

WHAT IS THE CURRENT CONSULTATION TAKING PLACE AND WHAT MAY THE FUTURE HOLD? To address these criticisms the Government has sought to improve the levy and make its use more appealing for local authorities through changes made via the Policing and Crime Act 2017. These changes include: * flexibility to allow councils to ‘localise’ the levy to certain areas rather than applying it to the whole council area so it is more geographically focused on the perceived source of late-night problems, * allow the levy to apply to late-night refreshment premises that serve hot food and operate beyond midnight, * and require publications of information on how revenue is spent.

However, these changes are still yet to take effect because the Government pledged to first consult on the level of charge to be applicable to premises providing Late Night Refreshment. That consultation is now underway and closes on 3 April 2023, bringing us closer to the changes coming into effect.

If the Government retains the levy, and these changes come into effect, councils put off by the inflexible nature of the levy may have a renewed interest – even then, whether this ‘levy lite’ will be preferable to BIDs, as with most things in life, only time will tell. But until then, appetite for adopting the levy is likely to remain mild at best.

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

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

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

THE BENEFITS OF WHITE LABELLING Whether you are looking to start a new business or increase brand awareness of your current one, white labelling is a fantastic way to go about it and here are just some benefits: Nothing gives a better welcome to your customers than a delicious snack, and whether they are following a Vegan or Keto lifestyle, or need allergen-free snacks, Robert’s Dorset has just what you need.

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

WHY ROBERT’S DORSET? We are family owned and run since 2011, with us business is personal, and this means our trade customers get: • Delicious snacks to delight your own customers • Great customer service with a dedicated Account Manager • Easy ordering options, either online or by phone • All products are handmade in beautiful Dorset, England • All items are prepared to order. Customers always get the freshest products • Our production process is 99.9% waste free • We are 100% certified by the Roundtable of Sustainable Palm Oil and buy

SAVE MONEY FOR YOUR BUSINESS We already have a range of tried, tested, and loved products available in all sizes. Saving you money, stress, and time.

FULLY BRANDED FOR YOUR COMPANY

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

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

FOCUS ON BUILDING YOUR BUSINESS As we supply, package, and ship the product, you get to focus your precious time on sales and marketing.

OUR PRODUCTS Proper Pork Crackling - available in eight amazing flavours, including Sea Salt, Salt & Vinegar, and Chorizo. Keto Friendly and Allergen Free No MSG – No artificial flavours – No enhancers – No compromise.

Prepared to order to guarantee freshness, and triple cooked to give you that perfect crunch every time.

Yummy Nuts and Delicious Cashews - Up to 11 delicious flavours, including Sea Salt, Sweet Chilli, and BBQ. These AA grade nuts are ethically, and sustainably sourced. Like all our other products, they come in fully recyclable packaging and our pots and jars reusable. They are Gluten-Free, as well as being both Vegetarian and Vegan Friendly too.

Fabulous Fudge - Fabulous by name and by nature, made with locally sourced, real dairy cream, and supplied in pouches or bars. 11 mouthwatering flavours, including two Vegan options. Clotted Cream, Sea Salt & Caramel, Millionaire, Vegan Vanilla, and Vegan Sea Salt & Caramel.

We have a range of Crumbs and Seasoning too!

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

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

On Premise Set for Easter Boost Issue 155

As Easter gets closer, operators and suppliers will be pinning hopes on good weather to drive sales over the long holiday weekend.

CGA by NIQ’s sales measurement service reveals the potential for an uplift in drinks sales that is worth up to 60% of normal trading.

Data from CGA’s Volume Pool of management outlets shows that trading on Easter Sunday in 2022 was 59% higher than the average Sunday over the year, while Easter Saturday achieved 56% growth.

There were more modest uplifts on Good Friday (+29%) and Easter Saturday (+9%).

CGA’s data also flags some interesting differences between drinks categories over the Easter weekend. In spirits, the sales upswing in 2022 was much higher on Easter Sunday (+99%) than on Saturday (+3%) or Monday (+41%)—a sign that many consumers are ready to extend their weekend habits into the Easter holidays. With consumers in celebratory mood, cocktail sales also achieved an impressive uplift (+63%) on Easter Sunday.

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Sales of beer and cider tend to be spread more evenly across the long weekend. The beer category recorded uplifts of 43% and 59% on Easter Sunday and Monday respectively, while cider sales were up by at least 50% on each of the four days in 2022. This reflects good weather over the 2022 Easter weekend, which typically gives a major boost to LAD categories and cider in particular. Easter Sunday and Monday also pushed sales of wine (+23% and +48% respectively) and soft drinks (+52% and +78%) well above average trading levels in 2022.

CGA client director Paul Bolton said: “Easter often helps to kickstart Spring and Summer drinks sales, and with costs so high for consumers and businesses it will be extraimportant this year. As ever, much will depend on the weather, and operators will be hoping for sun and warm temperatures to drive people into pubs’ beer gardens and terraces. Understanding sales and behavioural trends and responding to consumers’ demands for both quality and value will give suppliers a great chance to grow market share over the holiday period.”

Adam Handling Crowned 2023 Great British Menu Champion Adam Handling, Chef/Owner of the Adam Handling Restaurant Group and owner of restaurant Michelin-starred Frog by Adam Handling, , successfully made his way through to the banquet in this year’s highly popular Great British Menu on BBC Two, broadcast tonight (31st March).

Following a vote from the banquet guests – members of the British animation and illustration industries – Adam’s trifle-inspired ‘Food Fight’ dessert was declared the best dish at the dinner, resulting in him becoming the Great British Menu Champion of Champions 2023.

The dessert was inspired by Dundee publishers, DC Thomson, to mark the 80th anniversary of the Beano and Dandy. With trifle being his favourite dessert, it was only natural for Adam to recreate the chaos with his throwable custard, smashable cake and wobbly jelly.

Adam’s dishes throughout the 18th series of the programme are based on both classic and contemporary works, with deep-rooted links to his native Scotland. Throughout his menu, Adam created dishes which

demonstrate his commitment to sustainability and reducing food waste.

His starter of Hen of the Woods mushrooms, potato and crispy nettles, ‘The mouse that saved the lion’, was inspired by one of the episodes in the BBC’s Five Fables animated series, based on Aesop’s Fables and narrated by Billy Connolly.

The inspiration for his fish course was Disney’s animation ‘Brave’, set in the Highlands. Named ‘A Princess should not have weapons…’, the dish was comprised of a beautiful piece of barbecued salmon – as shot with a bow and arrow by Princess Merida of the clan Dunbroch – served with wild garlic capers and a whey sauce.

‘The Wind in the Willows’ book by Kenneth Grahame sets the theme for Adam’s main course, ‘Ratty’s Picnic’, where Adam created a mouthwatering feast that evokes the excitement that Mole felt.

He adds a real personal touch by serving his picnic with a bottle of ‘granny’s ginger beer’, which he made using his grandmother’s own recipe.

Consumers Seek Natural Beverages To Boost Energy Levels 6

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Issue 155

2. BOOST FOR NATURAL CAFFEINE

GAIN MOMENTUM

This demand for natural beverages is driving major shifts in where consumers are looking for an energy boost. A third (33%) of Europeans are drinking more traditional sources of caffeine, such as tea and coffee, demonstrating the opportunity for these ingredients within the ‘clean energy’ movement. “It’s really interesting to see, from our research, that consumers are as likely to drink tea for an energy boost, as they are to drink energy drinks” Edwards notes.

Six in ten European consumers are more conscious of their physical health than pre-pandemic. “This is a major acceleration of the already well-established health and wellbeing trend,” Edwards explains, “and interestingly, this is even higher for older generations, demonstrating the broad appeal of products that tap into the health and wellbeing space.”

“Supply shortages of synthetic caffeine from China, the world’s largest exporter, has driven demand for natural sources of caffeine from tea and coffee,” explains Edwards. “The ‘health halo’ around coffee and the rising interest in its health properties are paving the way for beverage brands to innovate. For example utilising cold brew coffee, a natural source of caffeine, and quality tea extracts, rich in naturally-derived antioxidants, to provide additional benefits.”

Finlays (www.finlays.net) has carried out proprietary new research showing the fundamental shifts in consumer drinking habits post-COVID, and which mega trends have survived the turbulence of the last few years

1. CONSUMER DEMAND FOR NATURAL AND ORGANIC HAS ACCELERATED Consumers are drinking more natural and organic beverages, Finlays research shows, compared to two years ago. It seems that these mainstream trends continue to grow in appeal and have not reached saturation point, with one in ten 25–35-year-olds further increasing their already high consumption of natural and organic beverages.

“Consumers are seeking ‘clean label products’ such as those containing organic ingredients (18%), and free of artificial flavour or sweeteners (15%)”, Sian Edwards, Group Insights Manager at Finlays, explains.

“Beverage brand owners can tap into this trend by choosing ingredients that consumers perceive as naturally beneficial for their health, such as green tea, which contains naturally occurring antioxidants and catechins.”

3. ‘HYDRATION-PLUS’ BECOMES MAJOR TREND Half of European consumers (48.4%) are drinking more water than they did pre-pandemic. But consumers are seeking more than just hydration, with one in five consumers (20.2%) looking for drinks with more than one benefit, increasing to nearly a quarter (24.1%) of consumers aged 35-55.

However, brand owners have to balance this with the need for goodtasting products – 16.8% of consumers are looking for healthy drinks without compromising on flavour. “Great taste is a major factor in encouraging that repeat-purchase”, Edwards explains.

She adds, “Consumers are looking for new ways to enjoy water with enhanced flavours and added benefits. Finlays’ new Just Add Water range of single-serve sachets, featuring cold water soluble tea and botanical powder blends, can meet the needs of consumers who want their water to work harder – provide hydration, exciting flavours and added benefits.”

4. FUNCTIONAL BEVERAGES CONTINUE TO

Consumers are looking for a wide range of functional benefits from their beverages, including energy-boosting (34%), relaxation (22%) and mood-boosting (22.6%). “This shows the huge scope for innovation in the beverage industry, relating to both physical and mental wellbeing” Edwards adds. “Tea and coffee are well-established with consumers as natural ingredients that can be positioned as energising or relaxing.”

5. CONSUMERS WILLING TO PAY MORE FOR SUSTAINABILITY Another major trend accelerated by the pandemic, over one in ten (13.3%) consumers have changed their drinking habits because they are more aware of the environmental impact of beverages, compared to before the pandemic. Consumers are looking for sustainably-sourced beverages with a minimal impact on the planet. “Finlays Just Add Water sachets can save up to 99% of packaging volume vs plastic bottles so are ideal for those consumers who want to avoid single use plastic but don’t want to compromise on beverage taste and added benefits,” Edwards explains.

This trend is also a major value driver, as more than 75% of European consumers are willing to pay more for sustainable products.

Edwards concludes “the staying-power of mega trends such as health and sustainability has been tested over the last few years, but consumers have only been more engaged in these trends since the pandemic. We’ve also seen some major shifts, as consumers look for a wider range of functional benefits delivered by natural ingredients such as tea and coffee. In an increasingly competitive marketplace, offering natural, sustainable products that tap into health trends, without compromising on taste, is essential to attract modern consumers who want it all.”

Greene King Pub Partners Appoints New Managing Director Greene King Pub Partners has announced the appointment of Dan Robinson as Managing Director.

Punch and Scottish & Newcastle. His career started at Allied Domecq as a Graduate Trainee, giving him over 25 years’ experience in the pub sector.

Robinson will officially start his new role this week (week commencing April 3rd) and will hold overall responsibility for the Pub Partners business unit within Greene King. He will report into Wayne Shurvinton, the previous Managing Director of Greene King Pub Partners, who has moved into the role of Partnerships and Ventures Managing Director following a realignment of Greene King’s divisional structure.

Dan Robinson, newly appointed Managing Director of Greene King Pub Partners, said: “It is a real privilege to be appointed Managing Director of Greene King Pub Partners. Having worked in operational and leadership roles across the Greene King business over the last seven years, I have long been an admirer of the team and the brilliant Partners we work with. I cannot wait to get started and help our Partners continue to grow their pub businesses with the support of our great team.”

A Greene King employee since 2016, Robinson previously held the position of Asset Optimisation Director for Greene King for the last two years. Prior to this, he held roles as interim Managing Director of Greene King Local Pubs and Central Operations Director across Greene King’s managed pubs.

Wayne Shurvinton, Managing Director, Partnerships & Ventures at Greene King, said: “I am delighted with the appointment of Dan as Managing Director of Pub Partners. With his years of experience in the pub trade Dan understands Pub Partners well and I am excited to see him take the business forward building on the great work that the team has already delivered.”

Prior to Greene King, Robinson held operational roles in Spirit Pub Company,

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

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

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

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

lined up to tackle hot-topic issues.

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

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

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

(1:20pm, Monday 24th April)

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

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

Issue 155

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Businesses Urged to Sign Up to New Hospitality Wellbeing and Development Promise More than 30 leading businesses1, including Big Table Group, Greene King, Parkdean Resorts and Revolution Bars, have helped launch the new campaign by signing up and promising to provide a workplace that helps employees thrive through development and reward.

The new Hospitality Wellbeing and Development Promise, set up by the sector2, spearheaded by the Hospitality and Tourism Skills Board and supported

by Government, is designed to ensure all team-members are given the opportunity to thrive, within a supportive and positive workplace.

All hospitality businesses are eligible to sign up by visiting www.wellbeingpromise.co.uk and demonstrate their commitment to the training, development and wellbeing of their staff by joining the 32 businesses already on board. As well as a commitment by businesses, a wide range of guidance to help businesses deliver a better workplace environment is being made available.

The Promise is also supported by trade associations across the sector,

including UKHospitality, British Beer and Pub Association and British Institute of Innkeeping.

Steve Richards, chair of the Hospitality and Tourism Skills Board, CEO of Parkdean Resorts and a signatory to the Promise, said: “Hospitality is a people business at its heart and taking care of our staff must be everyone’s top priority.

“Growing our own talent is so important and ensuring we offer the right support for our staff is critical. Long gone are the days of just sticking someone on a training course to tick the development box.

“As employers, we have a duty of care to look out for our teams’mental health and wellbeing and it’s our responsibility to take this seriously, in addition to the formal training we all offer.

“I would urge every hospitality business to sign up to the Promise and together we can show that hospitality is one of the most supportive, inclusive and rewarding places to work.”

Proper Pubs Donates Over 12,200 Easter Eggs to Local Communities Proper Pubs, the community wet-led division of Admiral Taverns, has collected 12,200 chocolate Easter Eggs to put a spring in the step of communities in need this year. The Easter Eggs have been collected and donated by individual community members from across the UK and will be donated to a host of different community groups.

people across the country. Pubs are so much more than just somewhere for people to go for a drink – they are an integral part of communities, and places where people come together to support one another. It’s incredible to see this in action through this initiative, and even better to be able to provide a little treat to those who might otherwise go without.”

Since the beginning of March, each pub has been collecting as many chocolate Easter Eggs as possible to make sure individuals, families and children across the country have a delicious sweet treat to look forward to. Every pub has chosen a selection of local charities to donate to, which range from food banks to children’s hospitals. Despite the ongoing pressures of the cost-of-living crisis, community spirit shone across the estate, with one pub – The Owd Joss in Hyde – collecting over 630 Easter Eggs.

“As always, I am so grateful to our fantastic operators and their communities who have come together to make this happen, demonstrating Proper Pub’s commitment to community focus.”

Mark Brooke, Director of Proper Pubs, commented: “We have always championed community pubs because we understand the value they bring to millions of

Proper Pubs is always looking for ways to raise funds for charity and to support its local communities through an annual schedule of events, including installing life-saving defibrillators, Christmas selection box donations and live music events. Through its partnership with national mental health charity, Chasing the Stigma, it also raised an impressive £35,000 in under one month where each of its pubs hosted different charity events, including barbeques and quiz nights. Chasing the Stigma is a charity which aims to normalise mental health and ensure it is easy for everyone to find support when they need it.

Government Launches Campaign to Help Businesses Drive Down Energy Bills 8

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Issue 155

The new site also offers guidance on taking full advantage of the government’s range of energy support schemes available, such as the new Energy Bills Discount Scheme, which offers a unit discount on bills, and the Boiler Upgrade Scheme, which offers grants to help make installing heat pumps and biomass boilers as cheap as a gas boiler.

A new government campaign has been launched to help organisations save money on their energy bills by improving energy efficiency The campaign, targeted at small and medium sized businesses, will offer guidance on how organisations can make significant savings while cutting emissions, from installing light and heating timers, to turning down boiler flow temperature and changing light bulbs.

ENERGY BILLS DISCOUNT SCHEME

While many organisations are already aware of ways to boost their energy efficiency and have put these measures into practice, the government says that a substantial number of businesses are missing out on huge potential savings, due to a lack of information on how to cut down on their energy costs.

From April 1st organisations across the country will start receiving money off their energy bills through the new Energy Bills Discount Scheme. It comes as wholesale gas prices are at levels not seen since before Russia’s illegal invasion of Ukraine, with eligible UK businesses, charities, public sector bodies and others to receive the discount until 31 March 2024.

For many companies, a 20% cut in energy costs represents the same bottom-line benefit as a 5% increase in sales. A new website will help organisations access simple, low-to-no cost advice, outlining a range of possible actions, from having better sight of current energy use to upgrading and modifying equipment.

Customers do not need to apply for the universal discount, with suppliers automatically factoring it into the bills of all eligible nondomestic customers.

EXAMPLES OF BUSINESSES ALREADY BENEFITING FROM ENERGY EFFICIENCY MEASURES:

The new scheme replaces the Energy Bill Relief Scheme, which by late March had paid out £5.6 billion – around £35 million a day to cut energy costs for businesses.

• LED lighting allowed a carpark in Bedford to cut their average annual lighting costs by 50%. Lurke Street Multistorey Carpark installed lighting throughout their premises in 2017, replacing older, less energy efficient lighting. By installing a smart meter they were able to actively track and compare year-on-year savings – on average £50,000 per year – allowing them to build business cases for further investments.

Minister for Energy Consumers and Affordability Amanda Solloway said:

• Marlec Engineering, a wind turbine manufacturer in Corby, switched to energy saving lighting as part of a range of measures to make their business premises more energy efficient. The company replaced T8 Fluorescent lamps with new, energy saving LED tubes. The lighting did not reduce light levels in the office and achieved a 60% saving on lighting costs.

To make sure as many businesses as possible know about the campaign, it will be promoted through paid advertorial across TV, radio, social media and more, and we are seeking to promote this through partnerships with the British Chambers of Commerce and Federation of Small Businesses.

It follows the launch of the government’s £18 million ‘It All Adds Up’ campaign last year. This provides similar advice for households, saving them hundreds on their energy bills, and saw UK sales of ‘draught protection products’ on eBay double shortly after the launch.

Minister for Energy Efficiency and Green Finance Lord Callanan said: Falling wholesale energy prices are welcome news, but this in no way changes our firm, long-term commitments to vastly boost UK energy efficiency across industry and households.

From today businesses, charities and public sector bodies can access helpful and practical advice on simple actions they can take to substantially reduce their energy use – and potentially increase profits.

Not only will this help lower operational costs by up to hundreds of thousands of pounds, but smarter energy use will help us deliver on our critical pledges to cut demand by 15% and reach net zero by 2050.

This government will always be unapologetically pro-business. We’ve spent over £5 billion to protect against disruption to UK industry at the hands of Putin, saving many businesses around half on their wholesale energy costs this winter.

The new level of support offered today reflects a substantial drop in global energy prices – now at their lowest level since before Russia’s illegal invasion of Ukraine.

We will continue to firmly back UK industry and are making sure those unable to cut back on their energy use continue to be shielded. Meanwhile, eligible energy and trade intensive industries will be able to apply for a higher level of support through a GOV.UK portal later this month. This is expected to save some businesses 20% of predicted wholesale energy costs.

NON-STANDARD CASES The government has also announced further that non-domestic energy support will be extended and eligibility expanded to include customers receiving energy from non-licensed suppliers through the public electricity or gas grid.

These customers will be able to apply for Non-Standard Cases support under the Energy Bills Discount Scheme covering similar levels of energy costs from 1 April 2023 to 31 March 2024.

Non-Standard Cases support will also be expanded to include non-domestic customers who receive electricity or gas from license-exempt suppliers via private wire or pipe and where prices paid are pegged to wholesale energy prices. This wider group can apply for backdated support under the Energy Bill Relief Scheme as well as under the new Energy Bills Discount Scheme.

Further information about how eligible customers can apply will be provided on GOV.UK in due course.

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

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

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

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

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

There are now also opportunities for volunteers to be involved in the upkeep of the garden, which

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

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

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

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

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

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

Sacha Lord Urges Ofgem to Launch Intervention to Prevent Business Closures Issue 155

As of April 1, the Government’s energy support scheme has been significantly scaled back, a move that hospitality industry leaders have predicted will mean the closure of thousands of venues across the UK. The British Beer and Pub Association has warned that pubs will need to increase turnover by an average of at least 11% to break even, and that even with an improved energy scheme in place, turnover needed to be 8% higher than before the energy crisis.

Lord now believes a national scandal is on the horizon with venues who locked into contracts at the peak of the energy crisis last year now being left without Government subsidy in the face of excessive unit costs.

Lord said, “As energy prices soared last year, we saw a host of providers decline to take on new contracts from the hospitality industry. This inevitably led to a black market where businesses were pressured into signing up to energy contracts far beyond their means with unscrupulous providers.

“We are now seeing these providers charging unwarranted prices for gas and electricity, and even more concerning are the extortionate exit fees being summoned as business owners now try to renegotiate terms.

“Ofgem was set up to protect consumers and improve the energy system, but they are currently doing neither. We urgently require intervention from Ofgem to investigate these providers and provide a realistic pathway for businesses who without help will undoubtedly fall into bankruptcy.”

Ofgem has been at the forefront of media scrutiny in recent months, following its failure to care for energy customers, both residential and commercial.

In February, former Prime Minister Gorden Brown, accused the regulator’s Chief Executive, Jonathan Brearley, of “dismally” failing to protect vulnerable customers after it was revealed that hundreds of thousands of customers were forced to switch to costly prepayment meters, pushing some of them into the hands of illegal moneylenders.

Matthew Gurney, Operations Director for Proper Pubs, commented: “We have always championed community pubs because we understand the value they bring to millions of people across the country. The Bird is so much more than just somewhere for people to go for a drink – it is an integral part of the Washington community, and places where people come together to support one another. It’s incredible to see this in action through this initiative, and even better to be able to provide a little treat to those who might oth-

Despite the ongoing pressures of the cost-ofliving crisis, community spirit radiated through Washington. The Bird started collecting Easter Eggs at the beginning of March to ensure individuals, families and children across the UK have a sweet treat to look forward to. The pub has chosen to donate to Mickey’s Place a local charity dedicated to supporting their local community through offering foodbanks for those struggling.

erwise go without.”

“As always, I am so grateful to our fantastic operators and their communities who have come together to make this happen, demonstrating Proper Pub’s commitment to community focus.”

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Community Pub Collects Over 380 Easter Eggs For Local Charities The Bird in Washington – part of Proper Pubs, the community wet-led division of Admiral Taverns, has successfully collected 389 chocolate Easter Eggs to donate to local communities.

Designed to put a spring in the step of those in need, which given the cost-of-living crisis is more important than ever, the Easter Eggs have all been donated by individual members from the local community.

9

One Greater Manchester pizzeria, Dokes, has been asked to pay a £32,000 exit fee to terminate its contract with supplier, Pozitive Energy. Originally paying 17p per unit for electricity when the restaurant was launched, contracts soared last December to 70p per unit, capped at 47p per unit through the Government’s energy cap scheme until April 1 – a subsidy which has now expired.

DISHWASHERS • GLASSWASHERS • REFRIGERATION

Sacha Lord, the Night Time Economy Adviser for Greater Manchester, has called on Ofgem to launch an urgent investigation and support the cancellation of exit fees for small and medium businesses, as the pressures of soaring energy bills grow.

CLH Digital

Travel & Tourism Sector in Key European Capitals Strongly Recovering Says WTTC Issue 155

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A report from the World Travel & Tourism Council (WTTC) has revealed strong signs of recovery of the economic impact from Travel & Tourism in the five city ‘powerhouses’ of Western Europe.

Madrid’s GDP contribution was more than $5.5BN in 2022, 24% below 2019, however Rome is witnessing the slowest recovery – 30% below 2019 levels with a sector contribution of al-most $7BN.

The Cities Economic Impact Report, sponsored by Visa and researched in partnership with Oxford Economics, analysed key indicators such as Travel & Tourism’s contribution to GDP, employment and traveller spend. The study examined the impact of the sector in London, Paris, Berlin, Rome, and Madrid.

Julia Simpson, WTTC President & CEO, said: “Travellers are flocking back to Paris, London, Berlin, Madrid, and Rome. Business travel is growing steadily.

And China’s reopening is bringing welcome visitors to cities across Europe.

Tourists provide a massive boost to both the economy and job creation.

The report from the global tourism body shows that in 2019, the Travel & Tourism sector contributed over $83.5BN to the economies of the five European capitals, and last year was just 15% below 2019 at almost $71BN.

“It is crucial that the national and local governments continue to recognise the importance of Travel & Tourism for the local and national economies, jobs, and businesses.”

Paris has shown the strongest recovery of the five capital cities with the other four being 18% to 30% below 2019, demonstrating slightly slower recoveries than the French capital. In Paris, the sector GDP contribution was $38BN in 2019 but in 2022 it recovered to just 6% below pre-pandemic levels at an estimated $35.7BN.

JOBS ON THE RISE

Although the sector’s GDP contribution to London was worth almost $15BN in 2022, it is slightly behind Berlin in terms of recovery to 2019 levels. The German capital’s contribution to the city’s economy was worth over $7.7BN in 2022, 18% below 2019.

Just before the pandemic there were over 976,000 jobs in Travel & Tourism across the five cities.

In 2020, job numbers in the five capitals fell by 41% to just over 580,000 jobs. The following year, job numbers rose by 13% to 654,000, and last year job numbers rose again by a fur-ther 23% to reach 807,000, just 17% below the combined total in 2019.

Paris currently has the largest job market in Travel & Tourism of the five capitals with almost 322,000 jobs.

St Austell Brewery Partners With ETM Group on New Sports Bar Venture South west brewer and pub company St Austell Brewery has entered into a joint venture with the directors of ETM Group, to launch a series of premium sports bars across the west country – Ludo Sports Bar & Kitchen, a new brand that will debut in Bath in May. The new partnership will combine St Austell Brewery’s knowledge and understanding of the south west with ETM’s proven concept and operational expertise in premium sports venues.

“We are very excited to be working with Ed and the team at Ludo,” says Kevin Georgel, chief executive of St Austell Brewery.

“The combination of their premium sports retail expertise and our award-winning beer portfolio is compelling and has signifi-

cant growth potential.”

Led by Ed Martin ETM operates a collection of bars, pubs and restaurants in central London.

“As operator of the leading premium sports bar business in London, we are keen to take our experience to new markets outside of London,” says Martin. “With Kevin and the team at St Austell Brewery, we have found the perfect joint venture partners who have a deep understanding of the West Country and brands which resonate strongly with our target consumer. We are confident that this combination will enable Ludo to rapidly expand across the West Country and beyond.”

Why the New Non-Domestic Rates Bill Won't Solve the Business Rates Question for the Retail and Hospitality Sector

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CLH Digital

Issue 155

The government’s proposed reform of business rates were not reduced costs the hospitality sector according to property experts Colliers, and may include an increase in rateable values.

The New Non-Domestic Rates Bill was laid before Parliament last week in the House of Commons and is expected to receive a second reading on 24th April.

The Bill came about following the 2020 Business Rates Review and states that there will be delivery of: • More frequent revaluations.

• Administrative reforms to deliver a sustainable shorter revaluation cycle, which will hopefully enable more accurate rating lists and enable the disclosure of more information to ratepayers about their business rates valuations.

• Measures to support decarbonisation and investment, including a relief for low carbon heat networks and a new Improvement Relief so that, from April 2024, ratepayers will not see an increase in their rates bill from qualifying improvements made to their property for 12 months.

• Support announced by the Government at Autumn Statement 2022. This includes a three-year Transitional Relief scheme. The Bill removes the statutory requirement for revenue neutrality within transitional relief, with the removal of downwards transition.

• The Digitalising Business Rates project, which, we are told, will modernise the business rates system, improve the targeting of rates relief, generate better data for central and local government and help to improve business rates compliance.

• Improvements to the administration of business rates, including replacing RPI with CPI as the measure of inflation used in the annual indexation of the multiplier.

Commenting, John Webber, Head of Business Rates at Colliers said, “On the surface these changes look positive for all sectors. We have long been fans of more frequent revaluations and the removal of downwards transition, which will certainly help the retail and hospitality sectors in this current list- although ideally, we would prefer annual revaluations if rates bills are to be a more accurate reflection of rental levels. The relief for low carbon heat networks and the new Improvement Relief scheme are also in the right direction- although we would argue limiting the relief for only 12 months is unlikely to encourage long term investment.”

However, on closer inspection, Colliers has large concerns about the administrative burden put on rate pay-

ers with the new requirements for the annual provision of information and the duty to notify whereby businesses will not only need to confirm the physical details of the property on an annual basis but also provide updates on rents and lease information as well as trading information, even where there have been no changes notifications. Failure to do so could result in some serious fines or even imprisonment for false statements.

Now an additional 700,000 businesses, who currently pay no business rates due to reliefs- many of these smaller retailers and hospitality companies, will have to send information to the VOA in a bureaucratic exercise, which “won’t result in any increase in the business rates tax take- just cause an administrative headache.” says Webber.

John Webber continues, “Overall this bill represents a complete change around in terms of the obligations on the VOA – obligations which are now being put on the ratepayer.

The new regime requiring annual notifications and duty to notify is backed up with penalties and onerous fines, which could run into tens of thousands of pounds with the ultimate sanction of imprisonment.

Yet no similar obligations have been placed on the VOA to produce its assessments quickly and any timetable associated with transparency is silent. The government has also said nothing about speeding up the appeals system or any timetable to achieve this.”

Webber is concerned this increasing burden will put smaller retail and hospitality businesses even more into the hands of rogue rating advisers who will claim to advise them through the paperwork.

As Webber continues: “Unless the government does something about the issue of rogue surveyors, these new demands will give a green light to cowboy rating advisers taking advantage of businesses now even more unsure of how to negotiate the complex business rates system.”

“Meanwhile nothing has been said about tackling the real issue with business rates- that it is overburdensome and just too high a tax to be sustainable for businesses – it’s a plus 50p in the £ tax. Far from cutting business rates, as promised in the Conservative manifesto, this year’s list will show a general 7.1% increase in rateable value. Even on the government’s figures, the retail sector alone will still be providing £6.7 billion in business rates in 2023/4 which is nearly a quarter of the overall business rates tax take, despite the fact that the gross value-added from retail to the economy is less than 10%.

Unless the Government reduces the Multiplier to levels businesses can afford- say 34p in the £ -none of the above changes will make a significant improvement for businesses in these sectors.”

“We will be continuing our lobbying campaign among MPS as this Bill makes its way through Parliament.”

The Source Roadshow Carries on Bristol’s Trading Tradition 650 years ago, in 1373, the Great Charter of Liberties gave Bristol and its suburbs jurisdiction independent from other county authorities, making it a county in its own right. From then it has gone from strength to strength as a centre for trading, thanks to its location on the River Avon, and then the creation of the Floating Harbour in 1809, which kept Bristol viable as a commercial port until its closure in 1975. Now the port area has been revitalised as a centre for leisure, commerce, and residence, and is just one of the many reasons Bristol now has a well-deserved reputation as a foodie city, with a wide variety of cultural influences leading to everything from pop-ups, street food, and restaurants of all shapes and sizes, up to and including those in the Michelin Guide.

As members of Business West, Bristol’s Chamber of Commerce, who are themselves celebrating their bicentennial this year, Hale Events are delighted to be once again bringing the Source Roadshow to Ashton Gate Stadium on Tuesday 27th June.

Although our trade show is a mere toddler when compared to these significant Bristol anniversaries, having only launched last year, we are proud to be continuing this city’s trading heritage, and to be doing so at such an iconic Bristol venue. The Source Roadshow brings a wide range of producers, hospitality and catering supplies, food service, and business services to Bristol. It’s a great opportunity for the hospitality industry to connect, network, and share ideas, whilst trying out the best products from the South West and beyond.

Visiting this show is free for trade buyers, who can register to attend now, at bristol.thesourcetradeshow.co.uk. Information about exhibiting at this show is available from James Curtis, or Paul Thomas on 01934 733433 or by emailing stands@hale-events.com. Media partnerships are available. Contact Mike Anderson on 01934 733433.

Rosemullion Distillery Cultivates Success... 60 Awards and Growing Founded by Liz and Andy Bradbury in 2017, and based on the Helford river Cornwall, Rosemullion’s success stems from their commitment to being protectors and perfecters of the distillers’ craft. They take their role as Artisan-producers very seriously, ensuring quality control by confining production to 300 to 500 bottles at a time, with all spirits produced by hand using their bespoke copper stills.

Being placed in an area of outstanding natural beauty has enabled Rosemullion to draw upon its unique properties – Helford rainwater is used in the fermentation and distillation process, complemented by local Cornish ingredients plus seasonal fruit from their own orchard and vines.

These business values and natural benefits have led to Rosemullion being one of the most awarded Artisan distilleries in the UK. Currently holding 60

awards, these include a Gin Guide Award for its Rosemullion Summer Gin, and, most notably, a haul of 9 awards in the Sip Awards 2022. The Sip Awards covered 3 Platinum wins for Rosemullion’s Harvest Gin (including best flavoured gin), Dark Rum and Dry Gin; they were also awarded a Double Gold for the Summer Gin and 5 Gold Awards for their Seafarer’s Gin, Spiced Rum, Gold Rum, White Rum and Chocolate rum (which also received an innovation award).

Andy Bradbury confirms ‘like all the entrants UK and Worldwide, we work really hard to get our spirits noticed, both nationally and Internationally so these awards certainly gave us a licence to celebrate! We are hopeful this recognition will help us expand our hospitality and retail stockists in 2023. www.rosemulliondistillery.com

Issue 155

CLH Digital

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UK Brewery Numbers Relatively Stable Despite Challenges – with Some Regions Seeing Growth The total number of breweries in the UK has remained ‘relatively stable’ in the first quarter of 2023 according to figures released today from the SIBA UK Brewery Tracker – which tracks new brewery openings and closures across the UK to give net numbers both regionally and Nationally.

mirrored in the South East, an area which has seen a huge growth in breweries in recent years, who also registered -4 overall in the first three months of 2023. South West and North East England each had a decline in their overall brewery numbers of -2, with Scotland seeing a smaller decline, now with -1 brewery less overall.

Covering the period from the start of January 2023 to the end of March 2023, the SIBA UK Brewery Tracker shows some regions increasing their net brewery number, and overall the UK figure being down by just -4 on the start of 2023 – just a 0.22% change and a much better picture then many in the industry would have predicted given the mounting pressures on small independent breweries.

It was a more positive picture elsewhere though, with the East and Midlands regions each seeing a +2 growth. The North West of England and Northern Ireland have finished the first quarter of 2023 on the same number as they started it, with any closures counteracted by new openings.

“It is very positive to see some areas of the UK now in growth and a National figure which has beaten the odds to remain relatively stable, despite the challenges faced by brewers. With rising raw material and utility costs, alongside existing market access issues, far too many small breweries are closing but the figures paint a much better picture than many predicted.

The SIBA UK Brewery Tracker is compiled by full-time professional staff employed by the Society of Independent Brewers and is cross-referenced by SIBA Regional Directors in each of the eight SIBA Regions across the UK. The organisation considers a number of factors and data-sources alongside its own data analysis and extensive research, including, but not limited to, HMRC registrations.

SIBA UK BREWERY TRACKER Q1, 2023

Small breweries have a hugely positive impact on their local community, providing jobs, raising money for charity, supporting local initiatives, and providing access to the freshly-brewed local beers that are now in such demand across the UK. All small independent breweries deserve your support.” Andy Slee, SIBA Chief Executive.

Covering period 01/01/23 – 31/03/2023 Issued 4th April 2023 UK: 1824 (-4)

Recent consumer polling showed eight out of ten people believe a well-run independent brewery has a positive effect on its local community* – and that community-spirit is a sentiment shared by brewers, with a whopping 98% of SIBA brewers saying they consider their local community to be important to them.

• Northern Ireland: 29 (-)

“It is clear that demand is there from drinkers for great quality beer from local breweries, but getting those beers onto bars and into the hands of consumers can be tough in a competitive market. It’s the reason why so many breweries are now opening community taprooms where they can serve brewery-fresh beer direct to local people.” Andy added.

• Scotland: 145 (-1) • North East: 263 (-2) • North West: 209 (-) • East: 180 (+2) • Midlands: 284 (+2)

The SIBA Craft Beer Report launched last month showed 40% of independent craft breweries now have a taproom (up 10% on 2022) and that on average 27% of an independent brewery’s income now comes from sales direct to consumers via their taprooms, brewery shop or webshop – a huge increase for an industry historically heavily reliant on pub sales.

• West of England: 71 (-4)

According to the SIBA UK Brewery Tracker figures released today Wales leads the UK in terms of brewery growth, with their net number rising by an impressive +5 overall, whilst just over the border the West of England saw the needle swing in the opposite direction, with figures falling by -4 overall. Surprisingly this was

• South West: 205 (-2)

• Wales: 107 (+5) • South East: 331 (-4) The above shows the new total number and net change compared to 01.01.23

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

Survey Reveals Growing Demand For Gin-Based Cocktails and Innovative Drinking Experiences in the UK 14

CLH Digital

Issue 155

customers to try new and exciting drinks."

Bar and lounge Amazing Grace (https://amazinggraceldn.com/) has released new data indicating a growing demand for gin-based cocktails and unique drinking experiences across the country. The data, collected from a survey of over 1,000 bar patrons, offers insights into the preferences and habits of UK bar-goers, shedding new light on the trends shaping the bar industry.

The survey's findings also offer insights into the trends shaping the UK bar industry. With the popularity of gin-based cocktails on the rise, bars across the country are likely to focus on expanding their gin-based drink offerings and experimenting with new recipes and flavors. The survey also suggests that bars that prioritize a relaxed and welcoming atmosphere and offer unique and innovative drinking experiences will be wellpositioned to attract and retain customers in a competitive market.

According to the survey, 68% of respondents prefer gin-based cocktails when visiting a bar or lounge, making it the clear favorite among UK bar patrons. In addition, 76% of bar-goers are willing to pay more for highquality gin-based cocktails, indicating a growing demand for innovative and well-crafted drinks. When it comes to other preferences, the survey found that 71% of respondents prefer bars that offer a wide selection of spirits and mixers, while 54% look for drinks with natural and organic ingredients.

The survey also showed that UK bar-goers are interested in unique and innovative drinking experiences. For example, 62% of respondents indicated that they would be interested in attending cocktail-making classes or workshops, while 48% prefer classic cocktail recipes with a modern twist. In addition, 89% of bar patrons prefer bars with a relaxed and welcoming atmosphere, indicating that the ambiance of a bar is an important factor in their decision to visit.

The owner of Amazing Grace, Sammie Ellard-King, commented on the

Key Findings

findings of the survey, stating: "Our survey shows that UK bar-goers are increasingly looking for high-quality, innovative drinks that offer a unique and memorable drinking experience. At Amazing Grace, we are committed to meeting this demand by offering a wide selection of well-crafted gin-based cocktails and creating a welcoming atmosphere that invites our

Percentage

Prefer gin-based cocktails when visiting a bar or lounge Willing to pay more for high-quality gin-based cocktails Interested in trying new and innovative gin-based drinks Prefer bars that offer a wide selection of spirits and mixers Look for drinks with natural and organic ingredients Prefer classic cocktail recipes with a modern twist Interested in attending cocktail-making classes or workshops Prefer bars with a relaxed and welcoming atmosphere Willing to wait longer for a well-crafted cocktail Believe that presentation and garnishes are important for cocktails

68% 76% 82% 71% 54% 48% 62% 89% 81% 72%

Fuller’s Presents Jane Austen’s Sense and Sensibility Following the success of Shakespeare in the Garden, Fuller’s is thrilled to welcome Open Bar back to its pub gardens this spring – for a new theatrical performance of Jane Austen’s Sense and Sensibility.

Following their journey in a Fuller’s pub garden is the perfect way to while away a spring evening and fall in love again with this Jane Austen classic.

A quartet of performers will delight audiences with this much-loved classic in Fuller’s pub gardens – across 23 pubs in London and the South.

Performances will run from 10 May to 10 June – tickets can be purchased on Fuller’s website.

Nicky Diss, co-founder of Open Bar Theatre, said: “We are thrilled to be back in Fuller’s gardens with our first spring show, Sense and Sensibility.

2022 was a huge year for our partnership with more performances in more pubs than ever before and four Off West End award nominations.

So we are delighted to be adding another tour to the season and creating a brand new adaptation of Jane Austen’s beautiful romantic comedy.

Sense and Sensibility tells the story of the Dashwood sisters, Elinor, Marianne and Margaret as they come of age. It follows the three sisters as they must move with their widowed mother from the estate on which they grew up and look for a new home. They find themselves on the property of a distant relative, Sir John Middleton, and start on a journey of love, romance and heartbreak.

“Four of your favourite Open Bar actors will bring the romance, heartbreak and comedy of Sense and Sensibility to life in your local pub.

What could be better than that?”

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

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

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

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

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

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

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

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

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

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

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

One in Five Meals Consumed at Home in Europe Will Come from Restaurants 16

CLH Digital

Issue 155

TRADING DOWN OR OUT AND ORDERING LESS

For the first time since the pandemic began, consumer spending in the food service industry in Europe bounced back to pre-pandemic highs, according to “State of the European Food Service Industry”analysis, which was announced by The NPD Group through its CREST consumer panel.

Consumers are also finding other ways to lower the cost of their final bills. Trading down is particularly popular with people shifting from casual dining to limited-service restaurants. In fact, 16% of people said they were going to different restaurants with better prices or promotions. Going to their usual restaurant but ordering less to reduce the final bill is a strategy adopted by 15% of people who order fewer sides, starters, and drinks . Sales of alcoholic beverages, for example, declined by 13% during the financial crisis in in 2009.

Continued hybrid working, spending more time at home, and the ease of both online shopping and ordering food for takeout and delivery has resulted in increased consumption at home. However, it has also made it difficult for the food service industry to completely rebound. Total food service spending in Europe in 2022 declined by 6% to €292 billion (compared to €309 billion for the full-year 2019).

NPD expects the sector will bounce back to pre-pandemic levels this year, as inflation eases and COVID-19 concerns continue to recede.

Growth in click-and-collect orders tripled in 2022. European consumers spent close to €9 billion in 2022, up from €3 billion in 2019. Click and collect is the fastest growing athome foodservice and is expected to reach €10 billion this year.

Consumption of prepared food from restaurants that is consumed at home is expected to remain 50% above 2019 levels. These types of meals will represent more than one out of five meals, according to NPD, which recently merged with IRI to create a leading global technology, analytics, and data provider.

While food delivery sales will remain far above pre-pandemic levels, the pace of growth will slow. More than a third (36%) of consumers in NPD’s “Uncertainty Survey” say they plan to cut foodservice expenditures in 2023.

Consumer confidence remains low across Europe and eating out is now perceived as expensive. As a result, people are visiting restaurants and food service establishments less often, leading to a 14% decline in the number of visits in the past year. In fact, 60% of consumers claimed that prices in restaurants had increased too much for them. Seven out of 10 consumers noticed that prices increased more than they expected.

A similar decline was also seen across supermarkets, convenience stores, and off-licenses in Europe last year. IRI reported a €2.7 billion (4%) decline in sales of beer, wines and spirits in 2022, taking total category sales value for the year down to €66 billion.

Trading out of food service altogether is another strategy being adopted by consumers. At-home eating occasions, which increased during the pandemic as the food service industry almost shut down, continued at an increased level during 2022, with 513 million more visits than in 2019.

“COVID-19 changed work and private life forever,” said Jochen Pinsker, the senior vice president of European foodservice at NPD. “Along with continued pessimism about the economy and healthier consumer behaviours, the disruption to the foodservice industry structures is likely to remain for some time, if not forever. People are increasingly spending time and, therefore, are eating food at home. That is a great opportunity for the restaurant industry when offering the right solution, order methods, and packaging. But it is also vulnerable to pessimistic consumers when they are forced to manage their finances. Eating out has become a discretionary cost for price sensitive consumers.”

Despite these headwinds, the industry is stable, and the industry can expect further growth throughout 2023 and into 2024, when sales for the sector may completely rebound to its pre-pandemic state. Tapping into the at-home trend and managing price perception could provide further opportunities for growth.”

Craft Guild of Chefs Launch National Chef of the Year Competition For the final dish, the way to the judges’ hearts will be using chocolate as competitors are required to produce a warm or cold dessert.

The recipes should include a savoury aspect which may be a vegetable or vegetable derivative to balance and marry the dessert.

The Craft Guild of Chefs has begun its mission to find the next talented chef to follow in the footsteps of current National Chef of the Year title holder, Ben Murphy.

The UK’s most sought-after culinary title spans five decades during which it has crowned some of the biggest stars in hospitality including Gordon Ramsay, Simon Hulstone and Luke Selby.

This year the National Chef of the Year criteria focuses on food waste and the creative use of ingredients as the UK and rest of the world grapple with the cost-of-living crisis, food inflation, supply chain disruption and ongoing global events, which continue to challenge us all.

Chair of Judges Kenny Atkinson who is chef patron at House of Tides and Solstice in Newcastle said: “This year I really want chefs to focus on how they use ingredients and showcase their creativity and skills.

With the cost-of-living crisis, everyone is having to think outside the box and look for ways to reduce costs and waste, not only to ensure a more sustainable business but also to meet the demands of consumers. National Chef of the Year is one of the most anticipated culinary events in the UK so it’s great we can use this platform to shine a light on issues which are so important to both businesses and consumers right now.”

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

For the main course, chefs should create a delicious lamb dish using two cuts of lamb suitably garnished.

The choice of primary and secondary cuts is down to the chef, but the dish must make use of ingredients, techniques and cooking styles that bring the very best from this main ingredient.

Chefs have until Wednesday 10th May to complete their menus and these are to be submitted online at www.nationalchefoftheyear.co.uk.

It is recommended that chefs register their details now and then they can keep working on recipes over the coming weeks. By registering early, chefs will receive any updates from the Craft Guild of Chefs including answers to any FAQs. Organiser of the competition David Mulcahy who is food innovation & sustainability director at Sodexo UK and Ireland added: “Each year, when planning the brief, we try and address the key challenges or big issues that are affecting the hospitality industry. Food waste, sustainability and money saving are so important for chefs to think about as the world tries to find new ways to overcome the current financial crisis.

“Chefs are mindful of these issues every time they create a new dish and so we hope entrants relish the opportunity to show us how innovative, creative and skilful they can be. As always with this competition, we want to see professional chefs from all ethnic and gender backgrounds get involved as whatever stage you get to it’s a fantastic way to push yourself into the limelight, test your skills against other chefs and potentially open new doors.”

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

P&G Professional: Reduce Energy Without Compromising Results

Against the backdrop of the current energy crisis and impending net zero targets, companies are now more aware than ever as to how much their practices are impacting the environment. Customers are also increasingly conscious of the products businesses use, and how sustainable they are. However, an emphasis on sustainability should not come at the expense of product performance. Businesses need commercial solutions that can save energy and conserve energy without compromising results.

For example, Ariel® Professional is specifically formulated to provide an outstanding clean, even at colder temperatures, meaning businesses can save energy and in turn save money on bills, while still achieving a spotless clean. In fact, making a simple change such as switching temperature from 60°C to 30°C can save up to 60% on washing machine bills!

P&G Professional’s trusted brands – including Ariel® Professional, Lenor® Professional, Fairy® Professional, Flash® Professional– are formulated to provide an outstanding clean even with one wash, short cycles and low water temperatures, giving professionals confidence that their business will always shine.

*Cost of electricity saved for laundry when washing at 30C vs 60C cycle and for automatic dishwashing when using a short cycle (average 47C) vs. a normal cycle (average 57C). Plus cost of gas saved filling in a 10L bucket of water at 20C vs 50C for surface cleaning and a 45L sink at 20C vs 46C for hand dishwashing. Energy cost saving based on average H1 2022 electricity and gas prices (incl. taxes) for businesses in the United Kingdom source Eurostat (Statistics for European Commission). Based on 4 washes per day (1460 per year) for both hand and automatic dishwashing, 1 wash per day (365 per year) for surface cleaning, and 10 loads per week (520 per year) for laundry.

Learn more on: https://pgpro.co.uk/en-gb/

Almost Two-Thirds Of Employers Set To Hire Ex-Offenders In 2023 18

CLH Digital

Issue 155

One in three (30%) UK businesses in the private sector do not currently employ any ex-offenders, despite the majority (62%) saying they are struggling to fill positions. 43% report finding it difficult to fill in excess of ten current vacancies.

This is according to a new study commissioned by Sodexo, the food services and facilities management business which runs six UK prisons on behalf of the Ministry of Justice and Scottish Prison Service. The study sought to understand the extent to which prison-leavers and exoffenders who have not served custodial sentences have the same employment opportunities as other job seekers.

Survey results specifically from businesses in the retail, leisure and catering sector revealed: · 36% say they don’t currently hire any ex-offenders · Just 2.5% say they are Ban the Box employers, but 32% said they were likely to consider adopting this in their hiring process · 52% say they will be considering hiring ex-offenders in the next 12 months · When asked what, if anything, might attract them to hiring ex-offenders, the highest proportion, 26%, said a need to fill crucial skills gaps · While 43% believe prisoners can gain cookery skills while in prison, just 18% believed they can gain call centre/customer service skills and only 14% believed they can gain waiting/waitressing skills · 32% said they have more than 10 job vacancies they are currently struggling to fill Launching the campaign ‘Starting Fresh’ today, the organisation is collaborating with partners including New Futures Network, The Oswin Project, Clean Sheet and Novus Works to help remove the perceived barriers associated with the employment of ex-offenders, which hold back the reintegration of people into communities.

Sodexo, which itself is a Ban the Box employer, commissioned research of 1,000 owners and senior leaders with hiring responsibilities across British businesses, finding nearly two thirds (61%) will be hiring exoffenders in 2023, while 21% say they will not.

When asked about their greatest concerns, one quarter (25%) agreed they were worried employees would re-offend, and the same proportion agreed they feared for the safety of the rest of their workforce (25%).

More than one in five (23%) agreed that they wouldn’t trust them to behave appropriately at work.

More positively, as the UK grapples with a talent shortage, many businesses this year said they are investing in training for their HR teams to ensure ex-offenders are supported in the company (40%). Almost half

(46%) said that supporting their wider community was important during this time, and one of the reasons why they’d be hiring people with criminal records.

The research found a cross sample of industry leaders believed exoffenders could help to fill shortages in specific areas such as food pickers and delivery drivers in farming (62%), and talent shortages in hospitality (57%).

SUPPORT ON FURTHER PROGRESS When respondents were asked what might encourage them to hire ex-offenders, 22% suggested there should be a government initiative which incentivises businesses. A fifth (20%) suggested an initiative giving businesses a target for hiring ex-offenders, and 20% said a need to fill crucial skills gaps would force them to look at individuals with criminal records.

According to the UK government, though the proportion of prisonleavers who were employed at six months from their release rose by almost two thirds between April 2021 and March 2022 to 23%, this must improve.

the opportunities in the outside world, whether that be in IT support, cleaning, catering, hospitality or hairdressing and beauty. It can be a win-win situation because there is a huge skills shortage in many UK sectors, and we believe exoffenders could absolutely help to plug some of these gaps, while providing a more stable and secure income, and a better future, for the individual. It’s positive to see the majority of businesses suggesting that they will employ from this largely untapped talent pool in 2023.

“Starting Fresh is not just about helping employers understand the valued contribution ex-offenders can make to their business, but to also encourage them to proactively engage with our prisons and our partners to start the hiring process with prison-leavers. We have more to do, and we want to start new conversations about how we share our experience and learn from others as part of this campaign.”

Sodexo is itself committed to filling 5% of appropriate job opportunities with ex-offenders. During 2021 and 2022, the business had 162 DBS applications return as positive, 133 (82%) of these went on to gain employment.

Kate Nicholls OBE, CEO UK Hospitality added: “Most hospitality businesses cannot currently operate at full capacity due to ongoing labour shortages. Collectively, the industry is turning away £25 billion of potential revenue a year, with huge consequences for the Treasury.

The facilities management and food services company, which employs more than 30,000 people in the UK and Ireland, knows both from its own experience looking after a prison population of over 6,000 people across six prisons, with a commitment to rehabilitation, and as a proactive employer of ex-offenders, how critically important it is for both the individual and the wider community to support those with a criminal history.

“As such, hospitality employers cannot afford to turn their back on any talent pipeline that could provide vital resource. The issue is that employers don’t know how to access at scale the volume of recruits – prison leavers and other ex-offenders - potentially available to them. It’s great, therefore, to see Sodexo launch Starting Fresh which will really help demystify the process.”

Statistically, ex-offenders who get a job are less likely to re-offend, while 81% of consumers believe businesses employing ex-offenders are making a positive contribution to society.

Commenting on the findings and launch of Starting Fresh Tony Simpson, Justice Operations Director at Sodexo UK & Ireland said: “While not all ex-offenders are prison-leavers, an important aspect of this campaign is to help employers understand the quality of learning which takes place in prison. Nearly 50,000 people leave prison every year, many emerging with formal qualifications they didn’t have before.

“Prisoners at the sites we manage are prepared to be job-ready for

To help businesses with the employment of ex-offenders, Sodexo has launched Starting Fresh, an online hub with resources for employers seeking to discover the underutilised community of people with criminal backgrounds and support them in the workplace, as well as case studies of what impact this has had on the companies and individuals involved.

Sodexo is also using this campaign to let employers know they are welcome to visit their prisons if they are interested in offering opportunities on release. Organisations with multiple job opportunities can even run employer days in the prisons.

Read Susan’s story about how she went from prison to working as a cleaner for Sodexo.

Award-Winning Pub Company, Craft Union, Celebrates 500th Pub! Multi-award-winning pub company, Craft Union, celebrated a significant milestone with its 500th pub opening in Leicester.

The 500th site is the Royal Standard, Leicester - a pub run by different generations of the same family for decades, and one that flies the flag for Craft Union community values.

Known for providing a warm and welcoming ‘home from home’ since 2015, Craft Union pubs have become famous for putting quality pubs back in the heart of communities and have fast become an industry success story.

Operator, Chris Chappell said: “You feel really supported in helping your business to thrive, especially by your Regional Manager, who will sit down with you regularly and go through how you see the pub developing.”

Boasting both high retention among loyal operators and thousands of regulars up and down the UK, Craft Union’s appeal is rooted in values of humour, community, diversity, and honesty.

Supporting and engaging with local communities has always been at the heart of Craft Union. This has been recognised by the Publican Awards, with Craft Union being shortlisted for Best Community Operator numerous times and winning the laurels for this category in 2020 and 2022.

From early origins within EI Group to impressive growth as a Stonegate company, Craft Union continues to set the standard of how an operator model can keep individuality at the heart of each pub that serves its community. The pub company’s philosophy is to ‘think big, act small’ while playing a vital role in its customer’s lives.

Charity and community fundraising has also been a consistent cornerstone of Craft Union, with recent campaigns such as ‘Winter Warmth,’ which raised £8000 and donated 480 bags of warm essentials to senior citizens in pub communities. As part of ‘Love your Local,’ an impressive £60,000 was donated towards local grass roots community activities. As well as supporting local charities, the Craft Union team will come together to run in the Rob Burrow Marathon in May, to raise money for Motor Neurone Disease Association - Stonegate’s Group charity.

Standing shoulder to shoulder with operators is a big part of this, as Regional Managers are encouraged to nurture relationships with a relatively small group of pubs and operators under their wing.

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

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

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

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

pound per day and guaranteed for 3 years!!

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

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

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

HOTEL LAUNDRY: Is an in-house, outsourced or a hybrid solution best?

First impressions count! Guests expect fresh clean linens when they step into their hotel room and to be able to trust hotels to care for their garments, so being able to deliver top quality laundry is essential for ensuring customer satisfaction and your hotel’s success.

The reliable machines use a cloud-based system to monitor every process, helping WASHCO’s technical team to react quickly and solve any issues remotely, before the laundry team even notices there’s a problem!

Want more control but limited by space?

To deliver the best results, hotels have three options: to outsource, bring laundry operations in-house or a hybrid combination of the two.

Whilst outsourcing may seem like the easiest option, as there are no capital outlay or space requirements, it often comes with high processing costs, lengthy turnaround times and a lack of control.

To help you decide which option would work best for your hotel, commercial laundry specialist, WASHCO, looks at the advantages of on-premise laundries and reveals how you can overcome limited laundry space by adopting a hybrid solution.

Advantages of handling laundry in-house

An increasingly popular choice amongst WASHCO customers is opting for a hybrid laundry approach. The latest commercial machines can be specifically programmed to handle various items, allowing hotels to manage the quality of items, like robes and towels, whilst reducing their outsourced laundry costs.

Other items such as bed and table linens, which require large multi-roll ironers would be better outsourced, to save valuable space in the laundry room.

Having an on-premise laundry will give you flexibility to clean your own uniforms and mop heads, to help manage infection control and lower the costs of outsourcing. It also presents an additional revenue stream if you choose to take on hand-finishing of guests’ garments.

• Ultimate control over costs and quality • Less stock is required compared with outsourcing your laundry

Concerned about the cost of an on-premise laundry?

• Generate additional revenue from handling guests’ personal clothing in-house • Minimise damage by managing use of wash chemicals and detergents • React quickly to changes in demand with full control of the process

If you are concerned about the capital investment required to bring your hotel’s laundry in-house, a finance option, like WASHCO’s rental package, could be the ideal solution.

• Reduce your carbon footprint as transportation is not required With many years of experience, WASHCO regularly partners with hotels to implement on-premise laundries. Fairmont Windsor Park is currently benefiting from handling the entire process in-house using WASHCO’s innovative range of smart laundry equipment, WASHCONNECT, which they’ve found has been vital in delivering consistent quality and sustainable results.

With rental, there are no upfront costs and it’s easier to manage outgoings with affordable monthly payments. WASHCO also includes the equipment, 7-day repair cover, annual servicing and safety checks as standard, giving you full peace of mind.

If you decide to bring your hotel’s laundry in-house, or opt for a hybrid approach, it’s important to invest in the right equipment.

To help you choose the right solution, WASHCO has created a useful Buyer’s Guide.

Simply scan the QR code to download your free copy.

Or visit: www.washco.co.uk/resource/hospitality-and-hotel-buyers-guide/ WASHCO’s end-to-end service has helped hotels across the UK to bring their laundry operations in-house. If you’d like to find out more, get in touch with our expert team on 08000 546 546 or info@washco.co.uk

Hospitality Going the Extra Mile(s) Hotel Team Walks Equivalent of Ten Marathons in One Shift Issue 155

The hospitality sector typically sees employees on their feet for long periods, racking up high step counts as they go the extra mile for guests and customers. Inspired by the upcoming London Marathon, Clermont Hotel Group, the largest hotel owner-operator in London, reveals that a hospitality team within its portfolio of hotels collectively walks the equivalent of ten marathons a day in one shift1. The data reveals a selection of team members across six of the group’s hotels2 – spanning across its core brands The Clermont, Hard Rock Hotel London and Thistle – walked up to 547,720 steps in one day alone.

With each person clocking an average of 20,000 steps, double the average daily figure of 10,000, the figures are a product of the daily dedication and resilience of those working in this industry.

The hotel group is dedicated to supporting the progression and welfare of its teams and has recently announced the launch of The Academy, a bespoke

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learning and development centre designed to deliver best-in-class hospitality training for its new and current employees. The curriculum includes a breadth of downloadable materials such as how-to guides, and development toolkits which also aid individuals’ mental health and wellbeing.

Amanda Hall, Head of Learning & Development at Clermont Hotel Group, comments; “These figures emphasise just how much hospitality roles go the extra mile, clocking up to 40,000 steps a day in some instances. Now, more than ever, leaders in the industry are aware of just how hard their teams are working and so prioritising health and well-being is a must. By ensuring we’re checking in regularly on our people, for both physical and mental health, we can continue to sustain our sector and attract new talent into the fold. We’re extremely proud of all our teams and our goal is to continue providing all the resources we can to support them where they need it most.”

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.

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.

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

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

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

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

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

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

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

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

Recruiting International Workers in the UK Hospitality Sector 22

CLH Digital

Issue 155

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

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

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

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

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

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

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

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

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

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

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

THE JOURNEY AHEAD

STEP TWO - GETTING KEY TALENT IN

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

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

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

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

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

Bunzl Lockhart names Winterhalter and Classeq as Heavy Equipment Supplier of the Year Warewashing specialist Winterhalter and sister company Classeq were named Heavy equipment Supplier of the Year at the recent Bunzl Lockhart annual supplier conference. The award is voted for by the Bunzl Lockhart team and Winterhalter was up against the top foodservice equipment manufacturers from every equipment category.

Stephen Kinkead, managing director of Winterhalter UK, accepted the award and said, “This is such a special award, especially since it’s voted for by the guys we work with. It is wonderful recognition of the support and help offered by the Winterhalter and Classeq teams to our business partners. Well done to them and huge thanks to Bunzl Lockhart!”

Awarding the prize, Iain Hicks, Purchasing Director at Bunzl Lockhart, said, “As Bunzl Lockhart’s strategic supply partner for warewashing, it is with great pleasure to announce Winterhalter as our 2022 Heavy Equipment supplier of the year.

The picture shows Stephen Kinkead, centre, with Bunzl Lockhart Interim Project Support Director Simon Pointon on left and Managing Director Mark Lombard on right.

“The Winterhalter and Classeq teams have provided excellent support. As a business, we strive to offer our customers both best in class and innovation in product development to support our key values. Team Winterhalter has continued to demonstrate a high level of support to reach our targets.

Congratulations and thank you.”

Winterhalter provides a total solution for dishwashing and glasswashing, from pre-sales advice to after-sales service, training and maintenance, with sustainability fitted as standard. Alongside its market-leading dish washers and glass washers, the company’s range includes utensil washers, advanced water treatment machines, and cleaning detergents and rinse aids. For further details, call Winterhalter on 01908 359000, visit www.winterhalter.com/uk-en/ or email info@winterhalter.co.uk.

Thatchers Digs Deep for Pub Gardens Thatchers, the leading family cider maker in the UK, is continuing its support for pubs this spring and summer with the launch of a new competition that offers the chance to win one of three top prizes of a £10,000 garden makeover.

Each winner will be offered a bespoke makeover of their outside space, ensuring the design meets the needs of the winning pub and its customers.

There will also be 10 runners-up prizes of a garden parasol kit, comprising a sought-after Thatchers jumbrella and five eye-catching premium parasols.

All the winners and runners-up will receive a Thatchers sampling event for their outlet.

As British consumers continue to show their love for premium ciders, 1 in every 7 ciders sold in the UK on–trade is from family run cider maker Thatchers, with brands including Thatchers Gold, Thatchers Haze and its new Fusion flavours Blood Orange, Cloudy Lemon and Dark Berry, To enter the competition, pubs simply need to purchase three 50-litre Thatchers draught kegs from participating wholesalers before the closing date of 30th April

2023. For the list of participating wholesalers and the full terms and conditions visit www.thatcherscider.co.uk/pub-garden-makeover Pubs can enter the competition as many times as they like during the promotion period.

James Palmer, Head of On Trade at Thatchers says, “A pub’s outside space, whether a garden or courtyard, however large or small, has an increasingly growing appeal to customers. The addition of plants and shrubs creates an attractive and welcoming environment, with items such as garden furniture, umbrellas and planters adding interest throughout the year.

“The winning pubs will each receive expert advice from our makeover team, who’ll work closely with them to implement the new design in time for the summer season, to create the perfect pub garden for the perfect pint of Thatchers.”

The cider maker’s continued investment into pub support follows its Pledge campaign during the Covid restrictions, which saw over 6,000 pubs receive a free keg of cider.

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

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

Rolling out from 20th February, the McCoy’s Epic Eats range delivers unique and tempting flavours and promises an epic snacking experience for consumers looking to try something new.

Amy Heap, Marketing Manager at KP Snacks says: “McCoy’s is the original and best ridged crisp brand, synonymous with big and bold flavours. We know taste is the most important factor driving purchases in CSN and our

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

The new range is supported by an engaging media campaign spanning radio and social to drive awareness of the new product range. Running from February to March, the Epic Eats radio activity is part of McCoy’s ongoing partnership with Global radio and will feature a range of on-air adverts including an exciting competition offering listeners the chance to win their own epic adventure.

See the advert on page 21 for details.

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

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

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

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

Gibson Plus Landmark Baubles Gibson Plus is a family-run, manufacturing business based on the outskirts of Newtownards, an historic market town in beautiful County Down, Northern Ireland. Established in 1989 by Brian and Jacqui Gibson, the everyday running of the business is now taken care of by their children, Susan and Matthew. Traditionally, our company specialised in the manufacture of labels, badges and signs, selling mainly to industrial customers, schools and nursing homes. We pride ourselves on having built our family business around a core of loyal, returning customers over many years. Quality products at fair prices, attention to detail and excellent customer service are our top priorities at Gibson Plus.

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

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

Bauble is they can be produced with the landmark or image of your choice. This allows you to create a design that you can be confident your customer base will love!

MAGNIFIQUE BAUBLES The same great product manufactured using the exact same processes, but adapted for the warmer months. The Magnifique Magnet is perfect for hotels, gift shops and tourist attractions. We can engrave the image of your choice to make the perfect personalised magnet for your customers!

PRODUCT BENEFITS: • All our products are handcrafted in the U.K. • Light weight & robust perfect for popping in a Christmas card.

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

• Minimum order from just 60 products.

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

LANDMARK BAUBLE Our Landmark Baubles are produced in the U.K using 3mm ethically sourced, Maple Veneer with a thin plastic backing. The beauty of the Landmark

See the advert on page 7.

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

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

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

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

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

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

Talk to Adveco about booking Live Metering at your property. https://adveco.co/products/live-metering/ or see the advert on page 5.

Is It Time For Some Fresh Promotions?

The start of the year is always a good time to reflect on what you did last year and what worked best for you in terms of both bringing in the footfall and ultimately profits.

Planning your promotions throughout the year is always good practice with any business and for our market sector we have to focus on events around the year and of course seasonal activity such as Valentine’s Day and Mother’s Day. HFE Signs have a range of pre-designed Pub Banners which are great to give some ideas.

There is no better way to advertise your promotions than Printed Banners from HFE Signs – with great deals such as Three 8x3ft Printed Banners for just £108 delivered, you can’t go wrong! Furthermore, if you order printed banners by 11am they are delivered next working day and if that isn’t good enough, the design is free too.

For more information on Printed Banners, check out www.hfe-signs.co.uk today or see the advert on page 5!

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The Menu Matters: One Little Tweak Will Get Meat-Eaters Going Veggie ProVeg (www.proveg.com) reveals which menu layouts prompt people to pick the most veggie meals “SEGREGATED” MENU FALLS SHORT

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

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

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

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

MENU INTEGRATION MORE IMPORTANT THAN MENU LABELLING

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

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

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

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

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

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

“MIXED, LABELLED” MENU DOES WELL

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

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

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

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

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

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

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

Plant-Based Egg Alternatives from OGGS

®

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

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

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

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

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

For more information contact trade@loveoggs.com

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Discover the Power of Chefs’ Most Trusted Bouillon

*

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

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

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

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

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

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

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

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

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

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

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

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

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

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

*As of June 2021.

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

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

standard in indulgent, sensory potato enjoyment!”

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

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

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

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

Lamb Weston’s UK Marketing Manager, Pete Evans, says; “Expectations on foodservice operators have never been higher. Guests want to be wowed like never before and every element of a dish needs to deliver a great quality sensory experience that goes beyond just taste! Our industry-leading innovations in frozen fries over the past 25 years have created a legacy for world-famous potato solutions in quality, taste and heatholding capabilities, but now the time is right to elevate the fry experience to a new

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

Sources/References:

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

It's Time To Get Real

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

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

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

certified.

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

Visit www.littlepod.co.uk

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

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

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

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

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

Bacchus Wines are pleased to announce its UK-exclusive partnership with champagne house Paul Lebrun. Founded in 1902, the Maison draws its inspiration from multi-generational winemaking know-how. Their Champagnes are top in their class and have beaten the biggest brands on the market in taste tests.

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

much as we do."

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

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

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

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

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

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

Farm Frites - The Fresh Taste of the Land

Potatoes may be a seasonal harvest, but demand is year round. We balance seasonality with demand to ensure high quality crops are used at their best.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Spirits and Cocktails

Goldstone Rum There’s a new family run distillery on the scene in Sussex and it’s offering something a bit different to Britain’s rum industry. Their scratch rum is made from fresh sugar cane juice which is added to the fermentation within hours of being pressed. This along with three other types of sugar jaggery, panela and traditional molasses makes for a very unique tasting rum.

Tom Surgery who recently visited the distillery said ‘I’m so excited to see the journey Georgina and John are on with Goldstone Rum. It’s inspiring stuff. The rums are characterful, pure and super smooth. I can’t wait to watch them develop further.’

The team at Goldstone Rum are currently developing their flavour range inspired by traditional rum cocktails. Ginger and lime after the dark and stormy and Kola Nut after the cube libre. The flavoured rums will be available in the Spring.

John Bowell co-founder said ‘Our rum has a flavour profile like nothing else we’ve tried during our recipe development. The rum has notes of baked banana and hazelnut making it rich and round on the palate and nose.

We’ve been overwhelmed with the feedback we’ve received from customers and hospitality professionals’.

The Brighton-based husband-and-wife duo are also working with the hospitality industry to provide sessions at the distillery for restaurants and bars to expand their knowledge on fermentation and distillation of spirits.

Their rum school upstairs allows sommeliers and bar staff to create their own flavour combinations of rum.

Their distillery is open to the public on Saturdays for tours and tastings for just £10 per head.

Born out of the idea that there is a gap in the market for an artisanal quality rum usterlising traditional methods over mass production. Goldstone Rum is made with a slow fermentation, using high quality natural sugars. The result being something exceptional.

To find out more visit www.goldstonerum.com

Pineapple and Ginger Daiquiri INGREDIENTS 50ml Goldstone white Rum® 50ml pineapple juice 25ml ginger syrup 25ml coconut water Juice of half a lime

METHOD - Make the ginger syrup by combining the sugar, coconut water and a thumb of peeled grated ginger in a saucepan on a low heat and stir until dissolved.

Allow to cool.

- Combine Goldstone Rum®, pineapple juice, lime juice and ginger syrup together in a cocktail shaker with ice. Shake well, strain and serve.

Flavour Blaster - Add Theatre to Every Serve With Aromatic Bubble Garnish A DEVICE adding the wow factor to cocktails has taken the international market by storm, after being inspired by the childhood experience of blowing bubbles.

Flavour Blaster Pro, which creates aroma filled bubbles on the top of drinks, is now used by professionals in Michelin Star Restaurants and Five Star Hotels around the world. As well as leading mixologist and Flavour Blaster ambassador Simone Caporale, owner of Sips 3rd best cocktail bar in world.

guru, Robert Flunder who came up with the initial concept to add some theatricality to the drinks experience. And the resulting creation was down to Colins fascination with the concept of edible bubbles which would use authentic aromas rather than synthetic flavours.

Australian-born Colin, who previously worked in the bar and leisure industry in the UK, spent four years helping to develop the product which he describes as “an inner child gadget.”

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

The company uses a leading company in New York to prepare its aromas, which are distilled from actual fruits, herbs and spices rather than being artificially produced.

Other clients include top chains such as The Alchemist, Maybe Sammy in Australia, and it is also currently helping to create the immersive experience at Johnny Walker in Edinburgh.

And it’s not stopping there. Now with a 15-strong staff plus a R & D team, a number of other products for the Hospitality sector are also in development.

The company also has a strong foothold in the international market, particularly in the USA where it can be found in venues in California, Florida and Las Vegas to name a few.

Its success is the result of a collaboration between hospitality entrepreneur Colin Myers and manufacturing

“The ultimate in theatrical mixology.”

For further information visit www.flavourblaster.com

Spirits and Cocktails

Issue 155

CLH Digital

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

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

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

Join the Spirit of Norway

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

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

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

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

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

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

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

Barekstenspirits.com | @barekstenspirits

Sustainable Resources

Osprey Charging

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

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

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

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

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

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

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

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

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Sustainable Resources

Issue 155

CLH Digital

35

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

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

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

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

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

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

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

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

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

RAW Charging is spearheading EV infrastructure change.

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

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

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

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

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

See the advert on the facing page for details.

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

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

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

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

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

cal houses.

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

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

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

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

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

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

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

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

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

drinking applications and beverages.

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

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

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

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CLH Digital

Issue 150

Cleaning and Hygiene

Ozone Clean

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

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

We have over 850 clients and 11 million rooms per

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

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

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

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

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

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

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

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

(CONTINUED ON FOLLOWING PAGE)

Cleaning and Hygiene

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CLH Digital

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

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

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

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

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

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

edencleen from Cleenol (CONTINUED FROM PREVIOUS PAGE)

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

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

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

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

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

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

See the advert on this page for further information.

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

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

See the advert on this page for further information.

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

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

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

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

BEFORE

AFTER

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

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

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Hospitality Technology

Issue 155

CLH Digital

39

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

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

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

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

THE SOLUTION

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

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

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

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

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

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

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

Recruitment Challenges Set to Continue in 2023 Of the operators polled by Bizimply, one-third are expecting no easing of the challenges in recruiting front-of-house staff, rising to two-thirds when it comes to filling kitchen vacancies.

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

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

BIZIMPLY’S TOP TIPS FOR STAFF MANAGEMENT Hospitality teams put in longer hours over the festive season to meet the demands of strong trading, according to workforce management specialist Bizimply, but staff recruitment remains the biggest challenge for the sector in 2023.

According to Bizimply’s survey, 66% of operators did not have enough staff available in December, prompting them to ask existing employees to work longer hours. Average hours worked in the second half of December climbed to 32 hours per week, compared to 28 in October. Employees in top end restaurants put in even longer shifts, averaging 48 hours, up from 40 before the festive period.

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

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

MCR Systems MCR Systems has over 40 years of experience in providing hospitality, catering and leisure organisations with enterprise management solutions that directly improve the efficiency of their business operations.

We do this by combining high-quality

software and cutting-edge EPOS technology.

MCR Systems T: 0116 299 7000 E: enquiries@mcr-systems.co.uk www.mcr-systems.co.uk See the advert the facing page.

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTS

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CLH Digital

Issue 155

Commercial Kitchen Fit-Out

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

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

The build quality of the submersible wastewater pump

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

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

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

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

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

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

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

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

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

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

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

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

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

n 01280 822124

e sales@inoxequip.com

d www.inoxequip.com

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

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

Commercial Kitchen Fit-Out

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

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

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

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

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

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

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

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

When total life cycle costs are considered, stainless

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

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

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

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

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

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

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

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

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

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

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Evolution Fryers and Filter Units

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

www.blue-seal.co.uk

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Commercial Kitchen Fit-Out

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

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

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

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

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

ice to help you build your ideal kitchen.

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

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

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

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

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

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

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

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

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

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

Commercial Kitchen Fit-Out

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

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

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

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

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

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

The standard specification of our smallest Production

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Outdoor Spaces

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

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

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

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

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

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

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

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

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

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

and stands out from the crowd.

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

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

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

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ExtEnding Extending Outdoors Ltd OutdOOR Living

Outdoor Spaces

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

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

For hospitality businesses requiring a fast, simple and affordable change to their outside space one of our pergolas or canopies could be the ideal arrangement.

Both pragmatic and beautiful, they give shade and protection from the elements.

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

climate throughout the entire year.

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

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Retractable Buildings - Retractable Roofs - Glazing Choices - Automatic Awnings

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

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

See the advert on this page for further details.

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

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

can do for you.

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

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

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

For details call 07446 101657 or email countrybenchesltd@aol.com

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

Planning undertaken as applicable.

30 years experience - guarantees up to 10 years.

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

Most products are exclusive all from Europe.

Pergolas

Verandas

Swimming Pool, Spa & Hot Tub Enclosures Residential and Commercial

SPECIAL OFFER Buy 11 get 1 FREE!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

tion.

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

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

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

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

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

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

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

Our range of Carbon heaters offers two voltage

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

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

Enjoy The Sunshine With Our Maintenance Free Outdoor Furniture!

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

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

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

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

We manufacture all our furniture in Derbyshire.

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

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

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Outdoor Spaces

Café Culture - Pavement Profit

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

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

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

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

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

Get Ready for a Hot and Profitable Summer!

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

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

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

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

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

INCREASE FOOTFALL

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Design & Refit

Issue 155

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

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

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

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

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

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

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

Additional Ranges as ILF Continue to Expand

get an estimate today

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

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

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

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

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

Magicman® is the premier damage repair and restoration service.

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

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

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

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

CLH Digital

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

BEFORE

AFTER

The damage disappears, just like magic!

www.magicman.co.uk

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Design & Refit

Closing Down Sale - 25% Discount on All Stock Items After over 30 years of trading Capricorn Contract Furnishings are closing down due to retirement.

including tables, chairs, stools and lounge furniture suitable for pubs, restaurants, cafes etc.

As a result we are offering customers a 25% discount on all stock items (excluding special offers) while stocks last. Just quote CAT 2023 when contacting the office.

Customers are encouraged to visit our large showroom to view an extensive range of furniture ideally suited for the leisure market. Here you can relax and let Capricorn help and advise you with your requirements. Please call office to arrange appointment.

Capricorn Furnishings are based in a 30, 000 square feet showroom and distribution warehouse on the outskirts of Exeter in Devon. From within the distribution area we are able to offer a next day delivery service on thousands of products

For more information or a Capricorn Contract Furnishings catalogue and price list contact Brian Pengelly on 01395 233 320 or visit www.ccf-ltd.uk

The Manor Hotel – Bybrook Restaurant Trevillion were delighted to work once again with Exclusive Collection delivering a “fresh new look” for their Michelin starred restaurant at The Manor House.

Bybrook at The Manor has held a Michelin star since 2017 and the hotel were keen to achieve a crisp contemporary environment to compliment the culinary style of Executive Chef Robert Potter.

Taking inspiration from the exceptional surroundings, produce grown in the hotels kitchen garden and the river from which the restaurant takes its name, Trevillion have delivered a scheme that evokes a true sense of calm within a building full of heritage.

A new wine room starts the journey having a rich décor intentionally contrasting the light environment of the restaurant. Eurocave wine fridges sitting on a light oak floor, surrounded by “bottle green” textured wallcovering presents the perfect sense of “Theatre” The bespoke designed carpet influenced by the flowing Bybrook that runs through the hotels grounds, provides a soft aesthetic for the main restaurant and continues to “flow” across the room and into the adjacent

Brook Room. Natural oak tables with dark timber & aged bronze pedestals are surrounded by chairs with a simple silhouette. All are upholstered in a textured faux hide, combined with a tactile boucle velvet & perfectly finished with a tiny light oak “foot” Bespoke planters offer a subtle screening between diners & large scale glass wall lanterns, mirrors and two overlarge chandeliers provide elements of “sparkle” & layers of ambient light.

An existing collection of three fret cut leaves together with two new commissioned pieces of Art dress the now papered walls adorned with a pattern chosen for its “nod” to the formality of a traditional “knot garden” and the surrounding landscape.

The adjacent Brook Room has been furnished with subtle differences to emphasise its own character yet remains an integral part of the main dining room. Plain textured curtains are trimmed with the embroidered pattern that furnishes the bay in the restaurant and wall lights featuring an indulgent rocklike crystal have been chosen to “balance” the aesthetic of the featured stonework all providing the perfect place to dine !

For further information visit www.trevillion.co.uk

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

CLOSING DOWN SALE DUE TO RETIREMENT

ALL STOCK ITEMS REDUCED BY ON WEB SITE PRICES (EXC

25%

LUDING SPECIAL OFFER S)

LARGE STOCKS AVAILABLE FOR IMMEDIATE DELIVERY (While stocks last)

QUOTE Ref CAT 2023 Head Office/ Showroom: Unit 1, Greendale Business Park, Woodbury Salterton, Exeter, Devon EX5 1EW

Tel: 01395 233 320 www.ccf-ltd.uk sales@ccf-ltd.uk

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

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

choice.

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

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

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

For more information about our elegant and durable range of wedding furniture please call us on 0116 2864 911 or fill in our contact form at www.trentfurniture.co.uk/contact-us

Avoid Losses, Increase Profits and Build Relationships with CardsSafe

®

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

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

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

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

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

upsell to their customers.

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

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

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

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

Avoid losses with CardsSafe® and reap the benefits today!

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

Design & Refit

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

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

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

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

“Our investment in additional equipment and software

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

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

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

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

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

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

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

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

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

See the advert below for further details.

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

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Design & Refit Sanicom Provides The Solution For Café In Historic York Gatehouse Coffee located in Walmgate Bar is a charming café nestled within the ancient walls of York. As the most complete of the four main medieval gateways into the city, Walmgate is the only ‘Bar’ in the UK to retain its barbican, portcullis and inner doors and parts of it date back to the 12th century.

Offering a selection of artisan coffee and tasty treats to locals and tourists, the café owners reconfigured the space to improve the flow of the café for customers. As part of the refurbishment the catering sink was relocated which meant a pumping solution would be required to enable the discharge of hot waste water. A Saniflo Sanicom lifting station proved to be the perfect

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

answer and it was duly installed out of sight underneath the adjacent stairwell. Protected by a grease filter, the Sanicom takes grey hot water waste and pumps it upwards through a network of discharge pipes within the café walls and ceiling, ultimately connecting to an existing cast iron soil pipe concealed within the toll bar walls. A job that gravity drainage could just not do.

The Sanicom is the perfect pumping solution for catering and hospitality and is available with one or two pumps.

Visit www.saniflo.co.uk or email marketing@saniflo.co.uk

MST Auctioneers Ltd MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs. We are members of The National Association of Auctioneers and Valuers (NAVA).

For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances.

We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days.

We also hold regular Auctions ”On Site” and "On Line" See advert on this page for further details.

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Hospitality Businesses Can Use Finance to Access New Tax Incentives The UK Government recently launched ‘Full Capital Expensing’; a new tax incentive designed to encourage business investment. This Capital Allowance enables hospitality firms to fully write-off the cost of qualifying purchases in the same year the asset was purchased. This equates to a saving of 19% or 25% of the asset’s purchase price (depending on your tax rate). The allowance can be claimed on a wide range of equipment by incorporated businesses, with the Annual Investment Allowance accessible under similar rules by unincorporated businesses.

This means you can get that new equipment, refurbish your premises, install an alarm or air-con at a significant effective discount.

For example, a pub refurbishing with £30,000 of qualifying equipment would deduct £30,000 from their company profits and pay Corporation Tax on the remainder. At a 19% Corporation Tax rate, the company would now

pay £5,700 less tax, a saving equivalent to 19% of the purchase price.

For businesses who prefer to spread the cost of their equipment or project, using either a business loan or a hire purchase agreement allows the full expensing allowance to be claimed.

The government uses the term ‘plant and machinery’ to denote items that qualify for the allowance, which must all be new, but in reality, this covers a wide range of purchases:

• Items that you keep, to use in your business.

• Costs of demolishing plant and machinery.

• Parts of a building considered integral.

• Some fixtures including kitchens, bathrooms, air-con and alarms/cctv.

• Building alterations required to install plant and machinery.

• Vehicles for moving goods (but not cars).

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

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

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

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

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

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

Right now we are experiencing massive increases in the cost of the raw materials that we buy … both Food and

Portman Asset Finance is both a lender and a broker, able to provide both hire purchase agreements and business loans, methods that allow capital allowances to be claimed. We have been helping pubs, restaurants and hotels spread the cost of new equipment, fund refurbishments and cover unexpected operational costs since 2007.

Portman also provide finance leasing, short term and flexible loans as well as tax loans and equipment refinance, helping hospitality businesses to boost cashflow or capture opportunities in today’s challenging environment.

If you’re looking to fund new equipment, refurbish your premises or boost cashflow, talk to the experts at Portman.

Call: 01604 669343 Visit: www.portmanassetfinance.co.uk

Drink. We will take that fully into consideration. When was the last time that you fully and meticulously costed out and priced correctly, every dish on your menu … both Food and Drinks?

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

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

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

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

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

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

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

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

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Saffron Academy Limited - Training. Development. Collaboration.

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

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

pursuing talent and creativity.

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

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

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

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

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

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

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

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

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

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

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

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

Capify - We're Here to Support Your Hospitality Business 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.

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

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 short-term cash flow issues • Purchasing seasonal food and drink • Hiring additional staff

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

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

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

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

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

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

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

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