CLH Digital - Issue #156

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 156

60% Rise in Pub Closures During First 3 Months of 2023 www.CLHNews.co.uk

The number of pubs ‘vanishing’ from the English and Welsh communities that they once served increased sharply during the first 3 months of the year to 51 a month, up nearly 60%, from the 32 a month lost during 2022.

Analysis of official Government data by the commercial real estate intelligence firm Altus Group, shows that the overall number of pubs in England and Wales, including those vacant and being offered to let, fell to 39,634 at the end of the

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first quarter of 2023 to 31st March down 153 compared with 39,787 at the end of 2022.

Pubs which have ‘vanished’ from the communities that they once served have either been demolished and/or converted into other types of use such as homes, offices or even day nurseries. 386 were lost for good during the whole of 2022.

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CLH Digital

Issue 156

Editor's Viewpoint

Welcome to the latest issue of CLH Digital Our lead story makes rather grim reading. And, of course, it comes as a surprise to nobody in the hospitality industry.

The sector has been warning the government, well, for years, about issues such as hospitality VAT, business rates, duty and a multitude of other problems, but additionally this past 18 months the government has been EDITOR repeatedly warned that increased costs, with inflation, bank rates and energy costs, are crippling the sector. Now, very sadly, the chickens are coming home to roost.

Peter Adams

These now closed pubs were, of course, at one time once profitable businesses, providing the treasury with regular “income” in the form of taxes, employment for local people, and were vital hubs supporting the local community.

I think sometimes the problem, when we read stories like this in the media, is that we can often be a little detached, but as I have said before that is not the case when you meet people face to face and hear first-hand the issues they are facing.

That was the case back in November, when as previously discussed I attended I demonstration at parliament this is where you get real feedback, at the coalface.

We protested at Parliament Square and, outside the treasury, we made as much noise as we possibly could. Speakers told some harrowing tales, which are no doubt even worse now that the government have removed energy support, and operators are seeing bills triple.

I think I have said before, we are not impervious here at CLH News. Our costs have increased significantly causing us great difficulty, and some readers have probably realised that some other publishers have withdrawn from print completely,

they are maintaining a digital presence but they haven't published a printed copy for quite some time now. I’m happy to say we have resisted this trend and continue to publish, both in print and this weekly digital format.

However, the situation of rising costs simply cannot go on, and I am staggered at the government’s “indifference”. There really is no other word for it! “Rome is burning, while the government fiddles”.

I did say last week I cannot for the life of me understand why the government doesn't step in on these unfair contracts where operators were forced to negotiate at the highest possible price and are stuck with them now, despite the fact that wholesale energy costs have fallen.

The government could go one better, the bounce back loan, where the government underwrote loans up to £50,000, should be reintroduced for established businesses of, say, over three or five years I'm sure this would motivate banks to support the business sector particularly the hospitality and licenced trade, and it would give operators breathing space until such time that energy costs subside.

A simple solution that would keep operators trading, people employed and revenue flowing into the treasury.

I was angered to see that one in twenty restaurant bookings since the beginning of the year result in no-shows, the absolute bane of any hospitality operator.

They are a massive, unwelcome problem for the hospitality unlicensed on trade sector. As one of the industries hardest hit by the pandemic, the financial impact of no-shows is one that operators can ill-afford right now. Once bookings fail to materialise, any operator will almost certainly be looking at a loss for the shift.

pagne etc, only to sneak out of the fire escape without paying, and another time when another couple, again pushing the boat out paid, with a cheque that turned out to have been stolen.

Those were the days when you wrote the cheque number on the back of the cheque. The High Street bank refused to honour the cheque, even though I had followed all the rules that they themselves had laid down. It was two pounds under the bank guarantee limit, the bank guarantee card was given to me to put the number on the back of the cheque, and I did examine the signatures which were very similar.

So, what did I do when the bank refused to honour their own guarantee, and I was £98 pounds out of pocket? I took the bank to court citing that the only reason I accepted the cheque was because of their guarantee, had they not issued a guarantee card which accompanied the cheque I would have refused to accept it. They counted with the cheque and the cheque book was stolen from a parked car a month earlier, and I counted that if they, the bank issue guarantees in such a casual and haphazard manner then they must accept liabilities for misuse.

The judge transferred the case to a higher court after which the bank immediately settled!

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EDITOR Peter Adams

SALES EXECUTIVES

Times, of course, are different now but sadly the issue of “no shows” remains. It is better I understand, falling from 11% to 6% but still cost the sector over £12.5 billion a year.

David Bartlett Guy Stephenson

This is down from a previous high of £17.5 billion a year, nevertheless a staggering sum, and we will be contacting some industry experts to see how we can bring this down!

Matthew Noades

I remember it well! I'm sure in certain cases that are reasonable and justifiable excuses, but there will be other cases where it is just downright bad manners!

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

Mind you, I had a couple of other instances when I had my wine bar/restaurant here in Bournemouth which made my blood boil. One was a couple who told me they were “celebrating an anniversary” and pushed the boat out with cham-

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

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

PRODUCTION & DESIGN PRODUCTION & WEB ADMIN Charlene Fox

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60% Rise in Pub Closures During First 3 Months of 2023 Issue 156

(CONTINUED FROM FRONT COVER)

With sustained inflation showing no meaningful sign of abating and price rises mounting across the board for hospitality businesses, UKHospitality is urging energy regulator Ofgem to force suppliers to engage in automatic renegotiations for those businesses paying the highest costs.

BILLS TRIPLE

Energy suppliers are also being asked to play their part and offer the option of spreading payments over a longer period time, to help cashflow.

Simon Cleary, who runs the Plough at Great Chesterford, near Saffron Walden in Essex, said he will close the doors at the end of April after his gas and electricity bills almost tripled from £13,000 a year to £37,000 a year.

UKHospitality Chief Executive Kate Nicholls said: “It’s becoming ever more clear that this level of inflation is simply not going to budge for a significant period of time and, while there have been extremely marginal reductions, there appears to be no end in sight for businesses.

“Initially we were very upset, but honestly, that’s more turned into relief now. It’s got to a point where it’s become unprofitable, and for the last few months we have been unable to pay ourselves a wage, meaning we have been working for nothing. We just can’t carry on with these bills.”

VALUES FALL Alex Probyn, President of Property Tax at Altus Group, said “Pubs have seen their values for the business rates tax fall 17% overall and, with measures taken at last year’s Autumn Statement, that will mean a tax saving of £5,500 for the average pub but that simply won’t compensate for the energy support being lost making plots even more attractive for alternative investment.”

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20%, coupled with rising energy costs and a lack of support, signals the need for urgent intervention to save hospitality businesses.

Pubs are grappling with soaring energy costs, rising food prices, and weakened consumer demand with landlords being forced to increase menu and drinks prices as well as cut costs as the Government’s support for non-household energy bills fell away.

Mr Cleary, who has run the 150-year-old pub for the last five years, said his January gas bill alone was more than £2,100 compared with £460 for the same month a year earlier.

CLH Digital

Responding to figures Emma McClarkin Chief Executive of the British Beer and Pub Association said: “Energy bills are decimating our sector with extortionate costs wiping out profits and closing pubs at a faster rate than the pandemic. Pubs that were profitable and thriving before the energy crisis are being left with no option but to shut up shop. We have been raising the alarm for months that energy costs are posing an existential threat to pubs across the country and these figures are evidence of that.

The British Beer and Pub Association has warned that the average energy bill for a pub will rise by £18,400 a year from this month with the Energy Bill Relief Scheme ending.

“It is essential that the Government intervenes to ensure energy suppliers are offering the option of renegotiation to pubs locked into unmanageably high energy contracts. Make no mistake, the longer this goes on the more pubs will be lost forever in communities across the country, something must be done immediately to save them.”

GOVERNMENT INTERVENTION ESSENTIAL

“NO END IN SIGHT” New data today showing food service price inflation remains above

“The 20% level of inflation in food service we’re seeing confirmed once again today, alongside the £7.3 billion per annum in rising energy costs as a result of the reduction in government support, is unsustainable. We have already seen 150 pubs lost for good so far this year2 and that really is the tip of the iceberg if nothing is done.

BUSINESS FAILURE “Energy costs, food price inflation and staffing shortages are a triple whammy that are dragging businesses to failure. Something has to be done or hospitality will look like a shell of itself in a year’s time.

“The simplest action on offer is to get energy suppliers in line. It’s Ofgem’s job to do that and we need to see action urgently. Automatic renegotiation of the highest cost energy contracts, signed during the peak of the crisis, needs to be enforced and suppliers need to show flexibility in their payment rates.

“Those two actions would remove a huge weight from the shoulders of businesses and decrease the possibility of venues having to put up prices to survive, which ultimately fuels inflation.”

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CLH Digital

Issue 156

Pub Wi-Fi Data Sheds Light On Post-Pandemic Habits

By Jon Shaw, Director and Founder, EvolveODM (www.evolveodm.co.uk) We also looked at the ages of people connecting to pub Wi-Fi, comparing last year’s data to pre-pandemic data. The number of over 60s in pubs on the rise as 2022 saw a 45% increase, compared to 2019’s pre-pandemic levels, in this age group connecting to pub Wi-Fi. While all other age groups have not significantly changed their Wi-Fi habits since 2019, the 26-35 group (which includes most Millennials) also saw a 43% increase in 2022.

The hospitality sector has never been under so much pressure to engage customers, attract them, and keep them loyal. Whether you operate a pub, a hotel, a restaurant or another type of business, technology in 2023 is about far more than efficiency and security – though these remain important.

Solutions today can offer businesses incredible insights into customer behaviours and preferences, and facilitate new ways of reaching them. You can even use your data to offer your customers tailored rewards and personalised messages, increasing their loyalty to your brand.

This data is helping to inform Robinsons and other licensees of pub footfall ahead of the Rugby World Cup starting in September, and helping them to craft rewards and offers that genuinely resonate with their customer base.

We were first to market with a white-labelled guest Wi-Fi solution back in 2005, and in the 18 years that have passed an exponential digital transformation has taken place across the hospitality sector which continues to this day. While research has shown that the vast majority of pub customers expect to see increased technology in their local <https://www.walesonline.co.uk/whats-on/food-drink-news/britonswant-pubs-future-high-25118627> , the hospitality sector as a whole has some catching up to do, and hotels still have a reputation for being slow to adopt new innovations <https://skift.com/2022/12/22/hotels-are-still-too-slow-to-adopt-techpost-pandemic/> .

Using a guest Wi-Fi solution provides a wide range of benefits that pubs, hotels and restaurants should take advantage of if they want to remain competitive in this increasingly digital world. The data captured on customers can include email addresses, birthdays, and demographics, which can be used to create targeted marketing campaigns and promotions. This can even be used to create personalised messages, such as promotional offers, event announcements, or loyalty programme information, which are tailored to their interests. The solution can also integrate with the company's loyalty program, allowing customers to earn points or rewards for using the Wi-Fi network.

We recently teamed up with our customer Robinsons Brewery & Pubs, which has 260 pubs across the North West of England, to uncover how drinkers’ Wi-Fi habits have changed since the Covid-19 pandemic.

It’s even possible to use social media integration to promote your business’s social media channels, and you can galvanise your customer services by providing a platform for customers to ask questions, provide feedback, or report issues. Increased brand awareness is another key benefit, as customers have a seamless branded experience from the moment they log in to the Wi-Fi.

Our data revealed that watching the Six Nations in pubs has never been more popular: a whopping 40% more people connected to pub Wi-Fi on their devices for the first Six Nations fixture of 2023 than they did in 2022.

We also found that the weekend is starting earlier than pre-pandemic. Sunday was the busiest day for pubs in 2019, but Fridays are now neck and neck with Sundays as each day accounted for 19% of the connections in 2022. Thursdays are now the new Friday, with connectivity on Thursdays in 2022 the same as Fridays in 2019 (by connectivity %).

In 2023, data capture is clearly king. When it is combined with an approach that keeps the customer’s needs at the heart of your business, data capture can facilitate a deeper understanding of and connection to your customer base that supports you to roll with the punches of today’s hospitality industry.

Boutique New Forest Hotel Serves More Than 25,000 Guests in Just Three Months Following Multi-Million Pound Refurbishment A boutique hotel in the New Forest is reflecting on a highly successful first three months since reopening its doors at the end of last year – with espresso martinis and lobster macaroni already proving guest favourites.

Stanwell House, a privately owned luxury hotel situated in the heart of Lymington, has recorded a notable 25,603 covers since its reopening, including 12,000 from the Salt Bar, the hotel’s informal yet comfortable and stylish dining space – one of three dining options available.

Reflecting on the past few months, Lance Bartlett, General Manager at Stanwell House, said: “We’re thrilled with the way our first few months have gone, especially during what has been a difficult time for hospitality. The statistics speak for themselves, we’ve had a very busy, but fun few months and every member of the Stanwell team has stepped up to deliver exceptional service.

“We’d like to thank all our guests, tourists and locals, for their custom and keeping us busy. We will continue to focus on providing our guests with the best possible experience and we look forward to what the summer has in store."

Following its multi-million pound refurbishment, which transformed the Georgian property into an elegant and welcoming destination, guests have enjoyed a selection of drinks including 414 bottles or 2,484 glasses

of Sea Change prosecco. While Espresso Martinis have proven to be the top-selling cocktail alongside Birra Morretti as the most popular beer on tap. For those who prefer a non-alcoholic beverage, an Americano has proven extremely popular, with the black coffee topping the barista charts.

When it comes to food, the Salt Bar's lobster macaroni has emerged as a standout dish, while their sticky toffee pudding is also a crowd favourite for dessert. However, the salted caramel fondant reigns as the most popular dessert in the Samphire Restaurant – where the hotel delivers attentive service, sumptuous décor and great food. The restaurant’s reputation has seen a flurry of guests flock to the High Street hotel, including renowned food critic Grace Dent, who described the red shrimp risotto as ‘gorgeous’, whilst everything sweet she saw looked ‘delicious’, before opting for the dark chocolate and gingerbread marquise.

Chris Wheeldon, Head Chef at Stanwell House said: “Whilst there have been some clear favourites on the menu, we’re continually reviewing our dishes to provide the best seasonal options for our guests, using quality, locally sourced produce where we can. It will be interesting to see what appears top of the list in the next few months following the introduction of our spring and summer menus.”

Robert’s Dorset – The Perfect Snack Whether you are a hotelier, landlord or shop owner, Robert’s Dorset have the perfect snacks for you.

Hoteliers. A customer or client arrives.

A snack and a beverage is offered.

What a lovely welcome!

Landlords. Our products cater for every taste.

A drink with a snack is a cherished tradition.

Shop owners. Not only are Robert’s products delicious, they’re also attractively designed and stackable. Our range will look splendid in your store.

Our products:

We offer keto, vegetarian, vegan, sugar-free, gluten-free and allergen-free crackling, nuts and fudge.

Proper Pork Crackling. Keto-friendly and allergenfree with no MSG, no artificial flavours and no enhancers.

Yummy Peanuts and Delicious Cashews. Our AA-grade nuts are ethically and sustainably sourced, vegan and gluten-free.

Fabulous Fudge. Gluten-free with vegan options available.

Panko Keto Crumb. Keto-friendly and allergen-free, with no MSG, no artificial flavours and no enhancers.

WHITE LABELLING SERVICE All our products can be supplied in a range of sizes, fully packaged with your branding. Set up fees and minimum orders applies.

With us, business is friendly and personal. This means our trade customers can enjoy: • Easy ordering options, either online or by phone • A dedicated account manager • Trade pricing • And we can deliver big orders.

All our packaging is fully recyclable or reusable and we have a 99.9% waste free production process.

We are proud to be 100% certified by RSPO (Roundtable on Sustainable Palm Oil*) and buy only from a segregated supply chain.

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, or request our online catalogue: robert@robertsdorset.com 01202 875280 www.robertsdorset.com *Palm Oil used only in Fudge products.

Issue 156

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Easter Weekend Lifts Spending Across Hospitality and Leisure New data from Barclays shows that Hospitality and Leisure businesses benefitted from a 2.7% per cent increase in the total number of sales over the Easter Bank Holiday Weekend (7-10 April) – compared to Easter 2022 – as Brits made the most of the warmer weather and enjoyed days out after months of cutbacks.

The categories which saw an uplift in transaction volumes, compared to the Easter Bank Holiday weekend in 2022*, include: • Restaurants o Up 3.09 per cent • Camping & Caravan sites: o Up 8.4 per cent • Sports centres (including football and golf): o Up 21 per cent

• Fast Food o Up 0.5 per cent Marc Pettican, Head of Barclaycard Payments, said: “After a period of reduced non-essential spending, it’s encouraging to see so many Brits make the most of their Easter celebrations this year. Consumer spending surged across Hospitality and Leisure as people enjoyed the sunshine across much of the UK this weekend and headed out to restaurants, camping and caravan sites, and sport centres.

“While our research shows that half of consumers are consciously trying to cut back on discretionary spending overall, this uplift in transactions demonstrates that many Brits are still keen to spend their time off outdoors, socialising and eating out with friends and family. This will be welcome news for UK businesses amid the rising cost of living, and as they look forward to another boost in trade over the Coronation weekend and upcoming May bank holidays.”

City Hotel Checks in on Climate Action

GUESTS at a forward-thinking Scottish hotel will have the chance to make a meaningful contribution towards improving the environment, simply by forgoing housekeeping visits mid-stay.

“It’s very important to us that we make decisions which positively impact the environment and ensure this is at the heart of all of our operations – while also actively encouraging guests to minimise their effects on the environment.

Ten Hill Place Hotel in Edinburgh will contribute towards ecological initiatives every time a guest opts out of room cleaning during a two-or-more night stay.

“Ten Hill Place Hotel is a good choice for conscious consumers as we are committed to doing our bit for the planet. With more and more people looking to live a greener life at home –it makes sense to stay at a hotel with similar ambitions.

Contributions made by the hotel, which is owned by the Royal College of Surgeons of Edinburgh, when guests abstain from housekeeping will offset half a tonne of CO₂e a night.

The new collaboration with Ecologi has already resulted in 100 tonnes of CO₂e offset through a verified carbon avoidance project in Thailand, generating electricity from wind. 100 tonnes of CO₂e is roughly equivalent to 55 roundtrip flights from London to New York.

The next project set to receive support will be a small-scale onshore wind power project in Sri Lanka – with projects set to change every four months.

The new initiative follows a major carbon audit on every aspect of the hotel’s operations by Carbon Futures Ltd and Business Energy Scotland which has already resulted in rolling out daylight sensors and set the plans for plant equipment upgrades that would help the Old Town hotel introduce its own energy sources.

Mark McKenzie, General Manager at Surgeons Quarter which operates the 129-bedroom hotel, said:

“However, we’re still mindful of the effects that travel and the tourism industry have on our planet which has been reflected into how we fulfil all our green commitments and continue the highest standards possible.”

A doorhanger has been designed for all guest rooms explaining the initiative with a QR code linking to the venue’s Ecologi profile so guests can learn about the various projects supported to date.

Linda Adams, Head of Partnerships at Ecologi, said: “When businesses put sustainability in their plans, the list of wins really does go on and on. It is great to be working with Surgeons Quarter and see organisations stepping up and taking climate action to make a positive difference.”

The venue’s commitment to sustainability has been ongoing for many years. In 2019 the hotel joined a Scottish Water campaign and removed single use bottles of water in the 129 bedrooms to reduce plastic waste. This has already saved around 80,000 plastic bottles and £22k per year.

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CLH Digital

Issue 156

Casual Dining Brands Partner with Multiple Delivery Aggregators, Driving Growth in UK Foodservice Delivery Market lected through its Editions business. Aggregators have increased profitability in 2022 through increasing fees, stacking, and streamlining head office operations.

According to the Lumina Intelligence UK Foodservice Delivery market report, the market is set to value £14.4 billion in 2023F, with a growth rate of +7.8%. The growth is underpinned by continued high inflation and increased fees across delivery platforms, as well as operators driving growth through upselling on third party platforms, rolling out further delivery services, and creating virtual and delivery-only brands.

Furthermore, four in five casual dining delivery brands work with multiple delivery aggregators. The majority of casual dining brands (77%) now offer a delivery service, with 82% partnering with more than one aggregator. As more operators add a delivery service, aggregators are increasing delivery fees and reducing minimum orders to allow for low ticket transactions.

The report also highlights that two in three foodservice channels have increased their share of the delivery market from 2017-2023F. Branded traditional fast food, branded restaurants, and pubs are expected to have led share growth in the market from small bases. Delivery has been crucial to brand strategies, with operators optimising site designs to maximise delivery revenue.

The report concludes that foodservice delivery is set to continue to grow its share of the total eating out market, to 12.8% in 2026F. Channels including fast food, restaurants, coffee shops, and pubs are expected to see higher proportions of revenue coming through the delivery channel. Many growing channels are benefitting from relatively low-ticket offerings and growth opportunities across different day-parts.

Deliveroo has increased its share of occasions year-on-year, driven by regional growth. Deliveroo’s growth of +1.1ppt to 17.2% has been driven by its new McDonald’s partnership, as well as the utilisation of data col-

UK Chefs Visit Norway on Study Trip with the Norwegian Seafood Council Some of the UK’s top emerging chef talent have visited Norway, the whitefish nation, on a trip organised by the Norwegian Seafood Council, and led by Seafood from Norway chef partners, Michel Roux and Simon Hulstone. The chefs have undertaken a discovery into why origin matters when it comes to sustainable seafood.

Visiting Norway’s cold, clear waters and the fishing communities that have remained the beating heart of the country for thousands of years has been a truly eye opening experience for many of the chefs, which include: Nikita Pathakji, MasterChef The Professionals 2022 Winner; Aled Williams, winner of the CHEF & Restaurant Magazine lockdown chef competition; Kyle Bowman, 2022 Sodexo Chef of the Year; and winners of the last four Young National Chef of the Year competitions – William Keeble, Edwin Kuk, Dan Cornish and Mae Dionio.

The chefs have been exploring the wild northern territory of Norway, taking a trip through harsh winter landscapes, visiting fiords and mountains to reach Tromsø, Honningsvåg and Skarsvåg, the world’s northernmost fishing village. The educational agenda gave a deep dive into Norway’s responsible fisheries management and quality measures, in addition to time with locals to understand how the seafood industry helps keep coastal communities thriving, especially in the far north.

The group were challenged to catch their own supper from cold, clear waters around Honningsvåg with local producer Cape Fish at the helm to explain the importance of quality, from catch to market. The catch of the day was then cooked over an open fire in a traditional lavvo by acclaimed Norwegian chef, Gunnar Jensen. With seasonal skrei flamed with garlic and tarragon, followed by red king crab with herb butter, smoked cod’s roe, and pan-fried cod’s liver, the chefs were treated and inspired by a host of traditional Nordic delicacies.

Norges Råfisklag, the Norwegian sales organisation for cod fish and shellfish, delivered educational talks

along the way detailing Norway’s world-leading responsible fisheries management practices – from pioneering quotas, regulations and zero discard policies to diverse fishing fleets and investment in the latest research, equipment and technology.

Mae Dionio, winner of Young National Chef of the Year 2022 from Le Manoir aux Quat’Saisons commented, “It’s been really interesting to learn about the provenance and processing of seafood from Norway – often using the whole fish with minimal wastage. It was great to meet the owner of the boat and see the quality of Norway’s cod, which was incredible. I found it fascinating to see what they do with the whole fish, from the tongue and liver, to the flesh – how they fillet it is amazing. How the Norwegians use the roe has given me to some great ideas to take back to the UK.” Michel Roux added: “The beauty of this particular trip was that we were finally able to take Young National Chef of the Year Competition Winners, who missed out due to Covid travel restrictions, to Norway – and it really did blow their minds. For me it was great to reconnect with the Norwegian fishermen and chefs and enjoy dishes like the Skrei Mølje – made with beautiful white and flaky steamed seasonal Norwegian cod, with lashings of roe and liver, boiled potatoes and chopped onion. It really doesn’t get much better than that, with the products really speaking for themselves. The young chefs have come home brimming with ideas to take back to their kitchens thanks to their experience trying such amazing produce.”

Whilst Victoria Braathen, UK Director for the Norwegian Seafood Council said: “It was a pleasure to welcome such a talented group of young chefs to Norway, the whitefish nation, and illustrate first-hand why origin matters when it comes to sustainable seafood. Being able to demonstrate Norway’s pioneering stock management and wild fishing processes is always a real eye opener for those that haven’t visited our fishing communities before, and the group were able to enjoy cooking and tasting our fresh seafood right at source, from our seasonal cod to haddock, salmon and red king crab. In the words of our chef partner, Michel Roux, “the proof is always in the eating!”

Only a Week to Go Until Food & Drink Expo Doors to Food & Drink Expo open next week at the NEC, Birmingham (24th – 26th April).

Opening its doors as part of the UK Food & Drink Shows, the flagship event for the food and drink industry will offer visitors an unrivalled opportunity to see the latest trends, products and challenges set to shape the sector in 2023 and beyond.

A SHOWCASE OF INNOVATION With over 180 products at Food & Drink Expo stamped with the ‘Innovation’ seal of approval, the show is set to be a hotbed of new and exciting product launches. Take Cutwater Spirits, founded on a mission to provide quality cocktails in a can. Their three flavours – Lime Margarita, Passionfruit Mojito and Rum Mint Mojito – will be launching on Stand P198. Meanwhile, Polaris Elements Limited (Stand H180) will be showcasing their state-of-the-art EPOS and payment device, mPay – designed to speed up service and eliminate human error.

Find out more here.

BIG NAME EXHIBITORS With over 200 exhibitors expected on the show floor, there’s going to be a real wealth of products on display. Belvoir Fruit Farms Ltd (Stand K278), Chaucer Foods Limited (Stand J279), Food & Drink Federation

(Stand H209), Meadow Vale Foods (Stand J231), and Radnor Hills Mineral Water (Stand P220) are just a handful of the brands preparing to showcase their wares at the show in April. See the full list of exhibitors here.

UNRIVALLED EXPERTISE A speaker line-up including industry heavyweights such as Kate Nicholls, OBE, Chief Executive of UKHospitality, Marisa Heath, CEO of the Plant-Based Food Alliance, Karen Betts, CEO of the Food and Drink Federation and Will Shu, CEO & Founder of Deliveroo, will be taking to The Grocer Live Stage to discuss and engage with many of the complex issues facing the industry today. Q&A sessions at the end of each panel discussion will also allow visitors the opportunity to tap into our speakers’ specialist knowledge with their own burning questions. See the full line up of speakers and seminars here.

The UK Food & Drink Shows are a product of the award-winning team at William Reed. Register now: https://food-drink-expo-2023.reg.buzz/.

‘No End in Sight’ – Businesses Unable to Cope with Sustained Inflation Issue 156

New data today showing food service price inflation remains above 20%1, coupled with rising energy costs and a lack of support, signals the need for urgent intervention to save hospitality businesses.

With sustained inflation showing no meaningful sign of abating and price rises mounting across the board for hospitality businesses, UKHospitality is urging energy regulator Ofgem to force suppliers to engage in automatic renegotiations for those businesses paying the highest costs. Energy suppliers are also being asked to play their part and offer the option of spreading payments over a longer period time, to help cashflow.

UKHospitality Chief Executive Kate Nicholls said: “It’s becoming ever more clear that this level of inflation is simply not going to budge for a significant period of time and, while there have been extremely marginal reductions, there appears to be no end in sight for businesses.

“The 20% level of inflation in food service we’re seeing confirmed once again today, alongside the £7.3 bil-

CLH Digital

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lion per annum in rising energy costs as a result of the reduction in government support, is unsustainable. We have already seen 150 pubs lost for good so far this year2 and that really is the tip of the iceberg if nothing is done.

“Energy costs, food price inflation and staffing shortages are a triple whammy that are dragging businesses to failure. Something has to be done or hospitality will look like a shell of itself in a year’s time.

“The simplest action on offer is to get energy suppliers in line. It’s Ofgem’s job to do that and we need to see action urgently. Automatic renegotiation of the highest cost energy contracts, signed during the peak of the crisis, needs to be enforced and suppliers need to show flexibility in their payment rates.

“Those two actions would remove a huge weight from the shoulders of businesses and decrease the possibility of venues having to put up prices to survive, which ultimately fuels inflation.”

Gwynedd Pub Diversifies with Community Garden to Support Local Residents The Tafarn y Plu, which is also known at the Feathers Inn, in Llanystumdwy, Gwynedd in North Wales, has diversified its pub’s offer by extending its community garden and allotment to help local residents get together and to help combat loneliness and isolation.

Expert help and a Community Services Fund grant from Pub is The Hub was provided to help with the purchase of raised beds, the creation of a sensory garden and improved pathways to make the garden more accessible. Volunteers from the village gave over 70 hours of their time to help develop the community garden and get it ready for spring. There are now also opportunities for more volunteers, including those with mobility issues, to be involved in the upkeep of the garden. There are also plans this spring to get the garden’s sensory and wellbeing area ready, which is located near a former Chapel on the site. There are also exciting plans for the local primary school to help with some of the raised beds to educate and show local children how to grow their own food.

The pub is located in former Prime Minister David Lloyd George’s home village of Llanystumdwy. It was purchased by members of the local community in 2019 who set up a community benefit society called Menter y Plu. This is the second pub to be supported in diversifying its services as part of a new two-year

programme for Wales from Pub is The Hub in partnership with The Prince’s Countryside Fund. Pub is The Hub, the not-for-profit organisation that helps pubs to diversify and provide essential local services, is supporting projects in rural areas across Wales after receiving a grant of £25,000 from The Prince’s Countryside Fund. Publican Siôn Jones said: “This community garden will give local people the chance to grow their own food in a safe and friendly environment. The raised beds, along with the new accessible pathway, means the project can include everyone from older people with mobility issues, to the disabled to young children.

He adds: “We also have plans for a self-service garden hut, where people can leave a donation and purchase fresh food grown in the garden. The contact offered by gardening in an allotment environment will be a great help to combat social isolation in this rural area.”

Wales Regional Advisor for Pub is The Hub Malcolm Harrison said: “This community garden will be an ideal place for people of all ages to get together and socialise.

“This pub is the hub of its local community that is helping people form friendships and connections in a healthy, outdoor environment. We are continuing to help pubs in Wales to diversify to help their local communities whether that is projects such as community gardens, village stores or cafés.”

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New Research Shows That Four in Ten 18-30 Year Olds Have Been Left on Their Own by Their Friends on a Night Out ● 43% of young people said that they had been intentionally or unintentionally left on their own in a bar or club;

venues and will include specific training on vulnerability awareness, dispersal protocols and how to support victims of intoxication, violence, aggression, drugs and spiking if these incidents occur. Going forward, the mandatory training will form part of all company inductions and training programmes for both internal team members and external security agencies that Nightcap work with.

● Over half of people (53%) aged 18-30 questioned said that they had felt unsafe or uncomfortable on a night out; ● One quarter said that they didn’t believe they would be able to tell the difference between someone who was drunk and someone who’d been spiked; ● Young people are calling for venues to make people feel safer by having safe waiting areas, phone charging sockets and better trained staff.

New research by leading bar group Nightcap PLC shows that young people are being left alone on night’s outs with 48% of women and 31% of men revealing that they had been left. Over half of those questioned said that they had lost their friends in a crowded venue and 33% said that their friends had left early.

OTHER REASONS INCLUDE: ● 47% of those questioned said that they couldn’t communicate with their friends (e.g. phone battery died); ● 30% said that they had left of their own accord; ● One quarter (25%) said that their friend went home with somebody else or hooked up; ● 24% said that they had had an argument with their friends.

The research was commissioned by Nightcap PLC, which has 36 bars and restaurants across England, as it launches its ‘Nightcap Safer Together’ campaign. The campaign, which starts on March 31st, will focus on customer safety and security throughout all its venues and will encourage bar-goers to look out for each other.

As part of the new campaign Nightcap is launching a charter which includes a pledge to provide extensive training to staff. The new training will focus on empowering staff to make sure everyone feels safe in Nightcap

Sarah Willingham, CEO and Founder of Nightcap PLC comments: “This research shows that we are ‘safer together’ on nights out. We need to have each other's backs and ensure that we’re all looking out for each other. From our friends to the staff in our bars, we must do all we can to make sure that people feel safe and are as safe as they can be. It’s so important to me that the women and men in our bars feel that they can let go and have a great night out in a safe environment. At Nightcap we are training all our staff and are committed to making sure that everyone feels safe with our new charter which we’ll be launching this Friday. Whether it’s needing a safe place to report anything that has made you feel uncomfortable, taking time out or simply charging your phone so you can send that all important ‘I’m home safe’ message, we will have your back.”

“I’ve spent decades in this industry and it’s work like this that really matters - I hope that more people will get behind our campaign so our customers feel that we are all ‘safer together’” Nightcap’s charter will include tips and their commitment for people on how to keep safe in their venues.

These will be available to all customers and will be promoted in all Nightcaps venues.

OUR COMMITMENT: 1. Bad vibes – If you feel uncomfortable in anyway, please let a member of our team know.

2. Better together – Stay together and look out for each other.

3. We’ve got you - Free spiking test kits available behind the bar.

4. Stay juiced - Ask us for a phone charger cable. Because 'I’m home safe' texts are important.

5. Check yourself - We have a zero-tolerance approach to abuse, hate, assault or harassment of any kind.

Greene King Pub Partners Licensees Celebrate 30th Anniversary Greene King Pub Partners, the leased, tenanted and franchise division of Greene King, has celebrated the 30th anniversary of one of its Partners.

Couple Siobhan and Chris Humphrey took on The Red Lion in Bromley, South East London in 1993 and have run the pub ever since.

During their 30 years of tenure, the couple have turned The Red Lion into a proper community pub that provides a warm and friendly atmosphere. The pub is known locally for its exceptional selection of well-kept ales, which has seen it win CAMRA awards and even be featured in The Good Beer Guide 26 consecutive years in a row. As well as its great beer, the pub serves fresh stone-baked pizzas popular with pub-goers.

In recognition of Siobhan and Chris’ dedication and commitment to The Red Lion and the local community it serves, Greene King Pub

Partners Managing Director Dan Robinson presented the couple with a specially made plaque to showcase in their pub.

Siobhan and Chris Humphrey, licensees for The Red Lion, said: “We feel incredibly proud to have been part of the local community for the past 30 years. Our pub has always been more than just a place to drink and eat; it’s a place where people come to socialise and create memories. We would like to thank our customers, staff and Greene King for their support over the years, and we look forward to many more happy years at The Red Lion!”

Dan Robinson, Managing Director of Greene King Pub Partners, said: “We are thrilled to celebrate 30 years of our partnership with Siobhan and Chris at The Red Lion. Their commitment to serving the local community is truly inspiring. Congratulations to Siobhan and Chris on this incredible milestone. We are proud to call you our Partners and look forward to continuing our partnership with you in the years to come.”

New Data Reveals High Confidence Levels for UK Inbound Tourism Industry The latest data from leading travel trade association UKinbound shows that confidence levels for the UK’s inbound tourism industry are at their highest level for the past three years.

• There is strong demand from US visitors to come to the UK with nearly half of businesses (48%) responding to the survey reporting they are seeing growth from this market

The association, which represents over 300 UK tourism businesses that service international tourists visiting the UK (inbound tourism), undertook its latest business barometer member survey in March 2023.

Businesses were also asked if they had seen an increase in bookings or enquiries from international visitors due to The King’s Coronation and/or The Eurovision Contest in May but only 16% of respondents had seen an uptick in business due to these events.

CONDUCTED BY QA RESEARCH, THE SURVEY SHOWS THAT:

Joss Croft OBE, CEO of UKinbound commented “It is a relief to see that so many businesses in the inbound tourism industry are feeling so confident about current and future bookings and revenue and that there is a very high demand from our US visitors to come to the UK.

• 86% of respondents said they were feeling confident about bookings and revenue for the next 12 months (compared to 63% of respondents in April 2022, 34% in April 2021 and 11% in April 2020) • Expected or confirmed bookings for Q2 of 2023 are at the same level or higher than they were pre-pandemic for nearly two thirds of businesses responding to the survey • Just over two thirds of businesses responding to the survey stated they expected revenue for Q2 of 2023 and booking levels for Q3 of 2023 to be the same or higher than before the pandemic

“The return of the Chinese market will of course take some time to come back and although our members are not reporting a huge increase in interest or bookings from international visitors related to the forthcoming Coronation or Eurovision Song Contest – we know that historically we usually see an increase in the desire to visit the UK after these type of events have taken place due to the substantial increase in media coverage and showcasing of the UK around the world.”

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Drinks Sales Flat in the Final Fortnight of March On Premise drinks sales hovered either side of last year’s levels over the second half of March, CGA by NIQ’s latest Drinks Recovery Tracker data shows.

Average sales by value in managed venues were down by 3% in the seven days to 25 March—the poorest week of 2023 so far. They recovered to finish 4% ahead in the following week to last Saturday (1 April). However, with inflation still in double digits, trading remains well behind March 2022 in real terms.

As is usually the case in the Spring, sales were heavily influenced by the weather. Rain and low temperatures in the week to 25 March compared unfavourably to the sunshine of one year ago, keeping people out of pub beer gardens and terraces. But the weather picked up in the following week, making for more positive comparisons with March 2022.

Day-by-day sales over the last two weeks of March fluctuated from a low of 11% down on 2022 to 15% ahead. Stronger days included Sunday 19 March (up 15%) and Wednesday 29 March (up 12%), when the weather was particularly sunny.

The Drinks Recovery Tracker’s breakdown of sales by category also shows the impact of the weather. In the week to Saturday 25 March, beer (down 1%) and cider (down 16%) suffered because of the lack of outside drinking—but they bounced back the following week to finish 5% and 10% ahead year-on-year respectively.

The wine category (up 11% and 3%) had two good weeks as many people stayed indoors, but spirits (down 13% and 6%) fared badly year-on-year, as they have for most of 2023 so far. Sales of soft drinks (up 3% and down 1%) were broadly flat across the fortnight.

“Small differences in temperature can make a big difference to sales at this time of year—and that’s how it proved in the last two weeks of March,” says Jonathan Jones, CGA’s managing director, UK and Ireland. “A difficult third week of March was followed by a much better final week, highlighting the fragility of year-on-year growth in 2023.

Operators and suppliers will be pinning hopes on sunshine over the Easter weekend to bring consumers out to drink and loosen their spending despite the ongoing cost of living challenges.”

Entries are Being Sought for the National Pubwatch Awards 2023

He added: “This national award is a fantastic opportunity to promote the work of a local Pubwatch scheme, receive recognition at a national level and celebrate these achievements at a prestigious event.”

Wetherspoon legal director Nigel Connor said: “Pubwatches only work because of the fantastic day to day efforts of their many members but it is still important to specifically recognise those schemes and individuals which go the extra mile and provide an example to others. The National Pubwatch awards help do that and Wetherspoon is pleased to support them for the fourth successive year.”

The 2022 winner was Reading Pubwatch, which was recognised for the range of new initiatives launched

Bill Donne, honorary secretary of Reading Pubwatch, said: “We were honoured to have won the prestigious National Pubwatch of the Year award in 2022 against stiff competition. To receive the award at the House of Lords was such a highlight.

• MICROWAVES • EXTRACTION CANOPIES • He added: “You need tenacity and resilience to run a successful pubwatch and that is how Reading has lasted for 20 years. The win has given members a real boost EKE EQUIPMENT LIMITED that the partnership working we • We have a comprehensive range of spearhead with organisations such Re-conditioned Catering Equipment in stock as the council, Police, BIDs, street • We can supply most of the markets leading pastors, Fire and Rescue, and the names in New Equipment at competitive prices Security Industry Authority is real• Full Service & Installation facilities by fully ly proving successful in creating a qualified engineers safe late-night economy.”

• We can also supply modular fridge & The application process will close on Friday, 18 August 2023.

To submit an on-line application to enter the National Pubwatch Awards 2022 now go to www.nationalpubwatch.org.uk

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Chair of National Pubwatch Steve Baker OBE said: “These awards promote good practice and recognise those pubwatches and publicans that are working hard to provide safe and responsible drinking environments.

including a new standard operating procedure for licensed premises, a drink spiking campaign, increased security searches and the running of anti-terrorist seminars. The pubwatch was also rewarded for its robust banning system that has had over one hundred offenders being banned for a period of three months through to five years.

DISHWASHERS • GLASSWASHERS • REFRIGERATION

Pubwatches are being encouraged to enter the 2023 National Pubwatch awards, sponsored by JD Wetherspoon, which recognise the work of schemes and their efforts to provide safe drinking environments. Finalists will get to attend a prestigious awards dinner in the House of Lords on 17 October 2023.

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Government Responds to Cut Hospitality VAT Petition The government has responded to petition which called for the reduction in VAT on Hospitality to 10% from the current rate of 20% to allow Hospitality to survive the storm – or risk losing a large proportion of the industry to it.The petition highlights that the current tax system is disproportional and should be changed alongside changes in tax on supermarkets and online sales.

The petition follows a letter sent in February 2022 to then chancellor Rishi Sunak, signed buy more than 250 hospitality business leaders who urged the Government to keep VAT at 12.5% which was introduced during the pandemic., to help the recovery of fragile hospitality and leisure firms.

The 2022letter to Chancellor Rishi Sunak warned that the return to 20% will “exacerbate the squeeze on household finances”.The issue has strongly been a “bone of contention”, since the hospitality sector in the United Kingdom is one of the highest in Europe, however the government has yet again refused to consider a cut.

GOVERNMENT RESPONDED: (This response was given on 3 April 2023) The VAT relief for the hospitality sector was a temporary measure designed to support the viability of sectors that had been severely affected by COVID-19. There are no plans to reintroduce it.

VAT is the UK’s third largest tax forecast to raise £161 billion in 2023/24, helping to fund key spending priorities such as important public services, including the NHS, education, and defence. The previous VAT relief for tourism and hospitality cost over £8 billion and introducing a

10 per cent rate would come at a significant further cost.

It was appropriate that as COVID-19 restrictions were lifted and demand for goods and services in these sectors increased, the temporary tax reliefs were first reduced and then removed in order to rebuild and strengthen the public finances.

However, the Government recognises the impact of COVID-19 on the tourism industry, which is why the Government published the Tourism Recovery Plan to help the sector return to pre-pandemic activity levels as quickly as possible. Since the start of the pandemic, over £35 billion has been provided to the tourism, leisure and hospitality sectors in the form of grants, loans and tax breaks.

The Government also understands businesses are struggling with the cost-of-living crisis. At Autumn Statement 2022, the Government announced a package of support worth £13.6 billion for businesses over the next five years. Together with the revaluation, this package ensures bills will more accurately reflect current market values whilst protecting businesses from large bill increases.

Businesses in the retail, hospitality and leisure sectors, including pubs, will receive a tax cut worth over £2 billion in 2023-24. Eligible properties will receive 75 per cent off their business rates bill, up to a cap of £110,000 per business. The Government has also committed to freezing the multiplier for a further year, which is a tax cut worth £9.3 billion to businesses over the next 5 years, and means all bills are 6 per cent lower, before any reliefs or supplements are applied, than without the freeze.

On 9 January, the Government also announced that it would be

launching a new energy support scheme for businesses, charities and the public sector. The Energy Bills Discount Scheme (EBDS) will provide all eligible businesses and other non-domestic energy users with a discount on high energy bills for 12 months from 1 April 2023 until 31 March 2024. It will also provide businesses in sectors with particularly high levels of energy use and trade intensity with a higher level of support. This follows an unprecedented package of support for non-domestic users through the Energy Bill Relief Scheme last winter.

EBDS will help those locked into contracts signed before recent substantial falls in the wholesale price manage their costs and provide others with reassurance against the risk of prices rising again.

The Government recognises the important contribution pubs and hospitality venues make to our society and is committed to supporting this sector through the duty system by reducing the tax burden on products sold in these venues. This is why, as part of the historic alcohol duty reform, the Government announced that it will ensure a duty differential between on and off-trade, reducing the duty on draught beer and cider by 9.2% and draught wine, spirits and other fermented products by 23% from 1 August 2023.

Further, on 19 December, the Government announced that the freeze to UK alcohol duty rates has been extended for six months to 1 August 2023. This decision was made to provide certainty and reassure pubs and alcohol producers as they face a challenging period ahead.

While the Government has no current plans to reduce the rate of VAT for the hospitality sector, all taxes will continue to be kept under review.

HM Treasury

The Silver Birch in Chiswick Appoints Nathan Cornwell as Head Chef Chiswick's neighbourhood restaurant, The Silver Birch, has announced the appointment of Nathan Cornwell as Head Chef, coinciding with its second birthday in May. Cornwell, who previously served as Head Chef working alongside chef patron Mark Birchall at the award-winning The Barn at Moor Hall, brings his wealth of experience and expertise to the restaurant.

During his four-year tenure at Lancashire’s The Barn at Moor Hall, Cornwell helped the restaurant achieve several accolades and awards, cementing its position as one of the UK's top restaurants.

The Barn at Moor Hall opened in 2017 and two years later, Cornwell was at the helm working alongside Mark to ensure the menus celebrated ingredients picked from the kitchen garden or produced within the venue’s five-acre estate. In 2022, The Barn at Moor Hall was awarded a coveted Michelin star.

Prior to his stint at The Barn at Moor Hall, Nathan worked in top-flight kitchens, including roles at Kitchen W8, Copenhagen’s Geranium (3 Michelin Stars), Stockholm’s Kadeau and Oaxen Krog (2 Michelin Stars respectively), and 2 Michelin-starred Le Champignon Sauvage in Cheltenham. Cornwell was successful in reaching the final six at the 2021 Roux Scholarship, following a series of regional heats and beating off competition from across the country.

Sticking to the restaurant’s ethos of using locally sourced, hyper-seasonal ingredients, Cornwell has devised a new menu showcasing the regional ingredients found on the restaurant’s doorstep or from a network of local suppliers.

Highlights from the new menu include snacks such as Coolea cheese sables, Trout and seaweed tarts and Crispy pig’s head, savora mustard, alongside starters of Ex-dairy cow tartare, smoked oyster, kohlrabi sea herbs, herb cracker and Salt-baked organic celeriac, Berkswell cheese hazelnut, celeriac broth.

New Hospitality Initiative on a Mission to Promote and Support Industry Wellbeing 12

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WITH ITS FIRST FUNDRAISING CHALLENGE ANNOUNCED FOR THIS SEPTEMBER - SUPPORTING ROOM TO REWARD, HOSPITALITY ACTION AND SPRINGBOARD March 2023 - ‘Fit for Hospitality’ is a new hospitality initiative, aiming to provide practical support for those in the industry on how to work on their physical and mental wellbeing, as well as free to enter challenges and events across the UK. Inspired by his own personal industry experiences, founder Simon Maguire, who spent decades in hospitality (most recently as MD of Luxury Family Hotels) and now heads up hospitality leadership training for West Peak, is on a mission to support fitness and wellbeing within hospitality; with exercise and challenges providing not only a goal to work towards, but a sense of achievement.

To kick start the initiative, Fit for Hospitality will be staging its first UK challenge this year, with a 5k or 10k fundraising run on Thursday 21st September. The race will take place along Bournemouth beach promenade and is open to anyone who works in hospitality. There are 600 free places on a first-come basis, with participants encouraged to sign-up and raise funds towards three great causes.

Recognising the positive link between health and performance, as well as improved mental health, Simon Maguire says: “This initiative is about supporting the wellbeing of our teams across the industry, encouraging and supporting people to get the best out of themselves.

With a squeeze on people and companies’ budgets, Fit for Hospitality couldn’t come at a better time. I’m incredibly excited about the prospect of 600 people crossing the line in September and believe this is only the start of the Fit for Hospitality journey”.

Raising funds for three of the industries most recognised and important charities, all funds will go towards Room to Reward, Hospitality Action, and Springboard. Maguire adds: “Each of these charities are crucial in supporting not only those working within hospitality, but also the unsung heroes within our communities.”

Mark Lewis, Chief Executive of Hospitality Action says: “At Hospitality Action, we strongly believe that a healthy and happy workforce is a key ingredient in a successful hospitality business, and we’re excited to be involved in the Fit for Hospitality Challenge. Not only will the event promote workplace wellbeing, but the money raised will help hospitality families in crisis during these difficult times.”

Chris Gamm, CEO of The Springboard Charity says: “The Fit for Hospitality challenge is an exciting and fun way to keep your people fit and healthy and take part in a team challenge. Springboard is delighted to be one of the chosen charities and all money raised will go towards helping young, unemployed and underprivileged people into great jobs in hospitality.”

Adam Terpening, Room to Reward says: “Fit for Hospitality is a fantastic way of looking after physical and mental health and developing a strong team spirit, whilst exploring the stunning Bournemouth coastline. Every penny raised enables us to help charities, community groups and the inspirational volunteers who do so much for them.”

Providing the fundamental sponsorship for the event to take place, Fit for Hospitality is delighted to announce Umbrella Training Limited, Harri, Thissaway and WPA WPA Health Insurance as partners for its first event – which is being powered by West Peak.

Maguire says: “We are hugely indebted to our sponsors, as we would have not been able to run this event without their generosity. I’d also like to thank Steve Lewis (Lainston House), Lindsay Southward (Village Hotels) an Simon Farrow (TAO Hospitality) who have kindly offered their support in the planning of this event.”

For details on how to enter, please visit: https://challenging.events/e/fit-for-hospitality-9255 Once registered, participants can set up a Just Giving fundraising page here: https://justgiving.com/campaign/Fit-for-Hospitality.

Take a Look Inside New Hull Community Pub The Jesmond Arms on Holderness Road re-opened last Thursday 6th April following a major investment of £185,000.

The pub is part of the Proper Pubs division at Admiral Taverns, a leading community pub company, and has undergone a complete transformation with new flooring, a new sound system, new TVs, as well as new seating areas and booths, new toilets, a brand-new pool table and electronic darts board. The new-look pub boasts a fresh décor to appeal to all of the local community.

For opening night, customers got to enjoy live music from local musician, Liam Pattison, and the pub has already had an incredibly successful bank holiday weekend with lots of residents visiting the

community pub.

Kiely Sharkett, Operator of The Jesmond Arms, said: “Opening night was fantastic, it was amazing to see all our customers, old and new, coming to see what the pub has to offer!

“The feedback we received from our community was amazing, and we can’t wait to see them again soon!”

The Jesmond Arms will be offering a wide range of drinks offers, including cocktails, wine and fizz promotions. The pub will also be hosting an annual schedule of events with offers all year round for the local community to enjoy.

Proper Pubs is always supporting its communities through an array of events and charity fundraising initiatives, from Easter Egg collections to local foodbank donations. Last Christmas, Proper Pubs collected over 18,000 selection boxes for local charities and recently installed its 80th defibrillator across its estate.

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.

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Foodservice Price Inflation Easing but Remains Above 20% Year-on-year food inflation fell slightly to 20.6% in February 2023, the new CGA Prestige Foodservice Price Index reveals.

The figure is below the record high of 22.9% in December 2022, and there is now clear evidence of price increases beginning to slow. The full basket of food measured by the Index increased by only 0.7% month-on-month—one third of the average rate recorded in the latter part of 2022.

This pattern, combined with prior year base effects, should continue to push down inflation during the remainder of 2023, with prices rising but at a slower rate than in 2022. However, all categories of the Index remain in double-digit inflation, with Oils & Fats achieving the highest rate of 37% year-on-year, and the Sugars, Jams & Syrups category lowest at 12%.

Major upstream influencers on the price of food, including oil prices, exchange rates and commodity markets, are now stable when compared to 2022. The cost of oil remained level during February at $84 a barrel, and sterling was stable against the Euro at €1.13, and marginally down against the dollar at $1.20.

The UN FAO Food Price Index meanwhile averaged 129.8 points in February 2023, marginally down by 0.6% from January. This continues the downward trend for the 11th consecutive month, and the index has now fall-

en by 29.9 points (18.7%) from the peak of March 2022. The marginal decline in February reflected significant drops in the price indices of vegetable oils and dairy, together with fractionally lower cereals and meat indices, more than offsetting a steep rise in sugar prices.

Lower consumer demand in the sector is now beginning to impact sales volumes, which should also help to ease prices. However, energy and labour costs remain a significant challenge, so the rate of inflation decline may be slow for some time.

Prestige Purchasing CEO Shaun Allen said: “In spite of falling inflation we expect the pressure on margins for operators to increase during 2023. Although the rate of increase will slow, supplier food prices will continue to increase during the year—at a time when consumer demand will be tightening and scope for increased menu pricing will be limited. Operators should take action now to optimise their supply to preserve margin.”

James Ashurst, client director at CGA by NIQ, said: “News of an easing in foodservice price inflation is very welcome after months of historically high numbers. Key indicators point to further respite as the year goes on, but commodity markets and oil prices remain vulnerable to various macro and micro pressures, so there is no room for complacency. With pressure on consumers’ spending continuing, trading conditions will remain very challenging for businesses across the sector.”

“Offensive Doll” Row Sees Pub Removed from Awards Guide A pub at a centre of a row over a display of “racist dolls” has been removed and barred from featuring in the definitive list of the UK’s best pubs, known as The Good Beer Guide.

Beer Guide, while these discriminatory dolls continue to be on display.”

The ban comes after police seized several of the soft toys from the White Hart Inn in Grays on April 4, as part of an investigation into an allegation of an alleged hate crime reported earlier this year.

“We have therefore made an edit to the entry on WhatPub and the resulting Good Beer Guide App description to warn about the discriminatory material on display, while we continue to review the situation.”

Landlady Benice Ryley said she has displayed the collection of around 30 dolls, donated by her late aunt and customers, in the pub for nearly 10 years. As the row grew, including an intervention by Home secretary Suella Braverman, CAMRA released a statement saying, it: “believes pubs should be welcoming and inclusive places and it’s baffling that any pub would choose to discriminate against customers or potential customers by continuing to display offensive material”.

would choose to discriminate against customers or potential customers by continuing to display offensive material.

The group also said that a change had been made to the White Hart’s listing to warn about “discriminatory material.” They added: “As many have pointed out, the description featured on CAMRA’s database Whatpub and the Good Beer Guide App, submitted by the local branch in question, is problematic and makes light of the offensive nature of the materials displayed at the White Hart.

“We have had clear national guidelines in place since 2018 that no pub should be considered for an award if it displays offensive or discriminatory material on the premises, or on social media associated with the pub.

On its website, the pub said it had won the Southwest Essex CAMRA Pub Of The Year awards in the past due to its “great service”.

“We are currently discussing why this guidance was seemingly ignored by our South West Essex branch & instructed them not to consider the White Hart, Grays, Essex, for future awards, or inclusion in our Good

Mr Ryley said the pub was used by South West Essex CAMRA and Thurrock Beer Festival for meetings.

ON THEIR OFFICIAL TWITTER PAGE, A SPOKESPERSON FOR CAMRA WROTE: “CAMRA believes pubs should be welcoming and inclusive places and it’s baffling that any pub

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

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Issue 156

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.

Lounge/bar Amazing Grace 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.

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.

Key Findings

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

The survey's findings also offer insights into the trends shaping the UK

Percentage

Prefer gin-based cocktails when visiting a bar or lounge

68%

Willing to pay more for high-quality gin-based cocktails

76%

Interested in trying new and innovative gin-based drinks

82%

Prefer bars that offer a wide selection of spirits and mixers

71%

Look for drinks with natural and organic ingredients

54%

Prefer classic cocktail recipes with a modern twist

48%

Interested in attending cocktail-making classes or workshops

62%

Prefer bars with a relaxed and welcoming atmosphere

89%

Willing to wait longer for a well-crafted cocktail

81%

Believe that presentation and garnishes are important for cocktails

72%

Craft Guild of Chefs Opens Vote for Culinary Hero Award key annual awards; in 2021 Beth Disley achieved The Craft Guild of Chefs Graduate Award for Pastry 2021, following on from Junior Sous Chef Edwin Kuk winning Young National Chef of the Year 2021.

The Craft Guild of Chefs has revealed the five nominees for the 2023 Culinary Hero Award with the winner being decided by a vote.

The Craft Guild of Chefs Awards are seen as the chefs’ Oscars recognising the exceptional talent across the whole of our industry. The awards ceremony is taking place on 1st June at the Park Plaza Westminster Bridge in London.

Darren Passmore, Executive Chef – Compass Group and Rustic Rhubarb: Darren’s core strength is that he understands the transformative power of food and uses it to improve lives – from the patients when he worked in a hospital, customers within his current workplace to the people with learning disabilities he teaches cookery skills to in his spare time.

The Craft Guild of Chef Awards Culinary Hero Award is voted for by the organisations members and other industry colleagues. Nominations were sought for chefs from any part of the hospitality and catering industry for a specific achievement or for commitment over many years.

Gary Townsend, Head Chef – One Devonshire Garden: Gary has always been held in highest respect from all of his team working alongside him and from all observations has always an excellent example of how a Head chef should be Immaculate, polite, calm and above all mentioned the driving force and rock for any team he has worked with.

The criteria for nomination included having a proven track record, be a highly professional craftsperson, demonstrate a true passion for food as well as showing clear examples of excellence and achievement in their field.

THE FIVE NOMINEES ARE: Matt Abe, Chef Patron – Restaurant Gordon Ramsay: Matt has participated in many charity initiatives, including the Table Talk Foundation, which raises funds to provide food education to children and support the hospitality industry, and he is also a Brand Ambassador for La Font, a brand committed to providing high quality and innovative workwear to trade and craft industries.

Paul Askew, Chef Patron – The Art School: Paul actively encourages and helps young chefs enter the

Colin Wheeler-James, Development Chef – Ground Up Cookery & IMCD Group: Colin has long supported the green social prescription ‘Resilient Young Minds’ by delivering a co-designed foraging workshop during this nature-based wellbeing programme that is aimed at supporting young people 18-25years-old experiencing mental health challenges, deprivation and social isolation.

For more information on the nominated finalists and to cast your vote, visit here (voting closes on 5th May 2023).

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/

Brits Cut Back on Eating Out in March 16

CLH Digital

Issue 156

Consumer card spending grew just 4.0 per cent year-on-year in March, less than half the latest CPIH* inflation rate of 9.2 per cent, as Brits made further cutbacks to cope with the cost-of-living crunch.

However, home improvement and DIY stores enjoyed a seasonal boost, while the latest season premieres of popular TV shows fuelled a rise in digital content & subscriptions.

Spending on groceries increased 7.1 per cent, well below the latest ONS food price inflation rate (18.2 per cent), as 88 per cent of shoppers say they are concerned about the impact of rising food prices on their household finances, and more than six in 10 (62 per cent) are finding ways to reduce the cost of their weekly shop.

Over half (53 per cent) of these value-seeking consumers are cutting down on luxuries or one-off treats for themselves, while a sizeable proportion are planning meals in advance to avoid wasting food, or using vouchers to get money off their grocery bill (both 38 per cent).

ENERGY COSTS CONTINUE TO CAUSE CONCERN As the cold weather persisted into March and households kept their heating on, spending on utilities rose 39.3 per cent year-on-year, with 88 per cent of consumers feeling concerned about the impact of rising household bills on their finances.

In response to the UK Government’s Spring Statement announcement that the Energy Price Guarantee will be extended beyond April, nearly six in 10 (59 per cent) consumers say they are glad about the extension, but are still worried about their ability to afford energy bills beyond June. A similar proportion (58 per cent) are hopeful that energy bills will fall this summer but are already concerned about their ability to afford energy bills this autumn and winter.

Spotlight on Gen-Z Gen-Z consumers (aged 16-24**) are spending higher proportions of their income on discretionary purchases compared to those over 25 – on average, Gen-Z spends 41 per cent less than older groups on essential items, while their spending on non-essential items is only 21 per cent lower. This is perhaps because they’re more likely to live with parents, and therefore have fewer responsibilities when it comes to essential spending.

Looking at individual categories, Gen-Z consumers are spending twice as much (101 per cent more) as older consumers on fast food & takeaways. Conversely, older age groups spend nearly six times more (488 per cent) than Gen-Z on ‘Home Improvements & DIY’.

SPEND ON HEATING IMPACTS EATING As rising household bills continue to bite, over half (54 per cent) of consumers say they are cutting down on discretionary spending, especially eating out at restaurants (62 per cent) and new clothes and accessories (63 per cent). This comes as restaurants saw a noticeable drop of -5.6 per cent, while clothing stores saw their steepest year-on-year decline in six months (-3.4 per cent).

Increasing costs are also having a wider impact on hospitality spending: over a third (36 per cent) are now cooking more at home instead of eating out, while a fifth (21 per cent) are even avoiding social plans that involve eating out so they can save money.

BRITS WON’T BREAK THE BANK (HOLIDAY) Looking ahead, just a third of Brits (35 per cent) will spend on activities over the King’s Coronation Bank Holiday weekend in May, with one in 10 (11 per cent) consumers planning to purchase food and drink for hosting friends or family and only 8 per cent planning to spend money on drinks out at bars and pubs.

This may be because consumers are currently feeling slightly less confident in their household finances (59 per cent) and ability to spend on non-essential items (48 per cent) than they did in February (64 per cent and 51 per cent respectively), although confidence in the UK economy has remained steady at 23 per cent.

Esme Harwood, Director at Barclays, said: “The below-inflation rise in grocery spending shows that Brits are still trying their hardest to shave money off their weekly shop, as energy bills continue to rise. Cutbacks are also impacting restaurants, with a number of cash-strapped consumers even avoiding social plans that involve meals out.

“Hospitality & leisure businesses will be hoping that the busy Bank Holiday period provides a boost to counteract consumers’ everyday cost-savings. While predictions for the Coronation weekend are lacklustre, the results from Mother’s Day are more encouraging, demonstrating that Brits are still taking advantage of one-off moments to go out and celebrate.”

Silvia Ardagna, Head of European Economics Research at Barclays, said: “Inflation remains stubbornly high, with food and beverage prices up notably in February, and driving the sharp acceleration in prices set by restaurants and hotels.

“In this light, it is not surprising that consumers are moderating spending in these categories. But, with the decline in energy prices, we also expect a fast deceleration in food prices, which should provide some support to households’ consumption, and allow the UK to experience just a mild recession in H1 23.”

Kent RFU Brews Up a Plan with Shepherd Neame to Tackle Match Cancellations Kent County Rugby Football Union, in collaboration with the RFU, is hoping it’s game on for more rugby matches in the county after teaming up with independent family and Britain’s oldest brewer, Shepherd Neame.

The ‘Game On’ initiative will reward Kent clubs, to try and avoid the issue of frequent match cancellations due to a lack of players on the day. It forms part of the overall RFU initiative ‘Project Phoenix’ which aims to get games played.

Under the RFU ‘Game On’ adaptations introduced earlier this year, matches may take place with a minimum of 10 players on each side. The scheme has already saved hundreds of fixtures across the country, as well as encouraging the sport at community level.

This new scheme will offer an extra boost and further encouragement to clubs to complete their Kent Merit league fixtures with some memorable off-field experiences provided by Shepherd Neame.

Every team which completes at least 90% of its league fixtures will be entered into a draw to receive either a tour of the brewer’s historic Faversham brewery or a voucher towards a team meal at a Shepherd Neame pub or hotel of the club’s choice.

Those teams which complete at least 75% of their league fixtures will receive two crates of Shepherd

Neame beer.

For the clubs that has used ‘Game On’ on the most occasions to fulfil their fixtures, the incentive scheme will also reward the player from that club who has gone above and beyond to make themselves available. The reward will be a voucher for the player and their partner or a friend to use in any participating Shepherd Neame pub or hotel.

Kevin Cope from Kent RFU said: “Rugby players simply want to play rugby each weekend and are frustrated when matches are cancelled due to lack of player availability. The KCRFU’s partnership with our principal sponsor, Shepherd Neame and its generosity will help to ensure that clubs increasingly use ‘Game On’ rules, so that their matches can take place, even when fewer than 15 players are on either team.

Shepherd Neame’s involvement with the initiative was overseen by its Head of Customer Relations Giles Hilton, who is also Chairman of Canterbury Rugby Club. He said: “Shepherd Neame takes great pride in supporting a diverse range of sports across the communities it serves, from grassroots to county level. We are delighted to be able to partner with the Kent RFU on this fantastic initiative to boost rugby in the county by providing targeted incentives, and hope it proves a great success!”

The trial is being monitored and, if successful, could be rolled out in other areas.

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

MONE Y GUAR BACK ANTEE .

3 YE A WARR R ANTY .

New Award Winning Technology can SAVE YOU 35% TO 55% ON COOKING OIL in deep fryers.

REDUCING COSTS Increasing Margins

We strongly believe in cutting costs without compromising quality.

We look forward to the day that all food industries will join our Eco Friendly quest.

Until then we will provide eco friendly solutions that will help them all to reduce their carbon

Why spend all that money on oil, energy and labour when you can dramatically reduce these costs today?

www.oilchef.co.uk

Contact Louis Farry by phone or email: louis.farry@oilchef.com Tel. 07448 419664

Issue 156

CLH Digital

19

Restaurants Continue to Lose Out Due to Diner No-Shows 1 in 20 UK restaurant bookings between the start of the year and February 2023 have resulted in no-shows, according to a recent report from restaurant booking system ResDiary, and its diner-facing recommendation app, Dish Cult.

It follows a continuing trend of no-shows that have cost the average restaurant £1,325 between the start of the year and February 2023.

The ‘Beyond the Booking report’, detailing responses from a survey of over 200 restaurants and 820 UK consumers, found that while more than half of UK restaurants have some form of a deposit system in place, 38% still operate without one.

While more than half of UK restaurants have some form of a deposit system in place, 38% still operate without one. Of those operating with a deposit system in place, almost half (48%) have a minimum booking size.

This number can vary depending on the venue type or their market, but on average, the minimum number required before a deposit is taken on a booking is eight people.

Commenting on the report’s findings, Colin Winning, CEO at ResDiary, said: “With almost half (49%) of diners booking dinner reservations a week or more in advance, managing bookings and commitments is vital in helping restaurants to operate efficiently, maximise revenue, and provide excellent service.

“While the trend of no-shows is a challenge for restaurants, implementing a deposit system can ensure cus-

tomers are far more likely to arrive at their booking. The risk of losing a deposit in the current climate is enough to prevent a no-show and to enable restaurants to manage their bookings effectively.”

In terms of practical implementation to secure the booking, restaurants are advised to ensure they invest time in communicating with diners ahead of their booking, sending confirmations in advance and one day prior to the booking.

Laura Barnes, Senior Relationship Manager at ResDiary said: “Make sure your confirmation and reminder emails have your no-show terms clearly outlined to ensure there are no disputes should cancellation fees need to be collected.

“It’s also important that you make your messaging as friendly and as approachable as possible, as this can help build brand loyalty and repeat visits from diners.”

Kate Nicholls, chief executive of UK Hospitality which represents about 100,000 venues across the Country said: “We are seeing it across the UK and it’s more severe in tourist locations where you rely more on booked rather than walk-in trade.

“We are seeing a significant level of cancellations and it’s really difficult at the moment because of the costof-living crisis, “ and has urged customers to call if they want to cancel: “Just let people know if you can’t make it,” she added.

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

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CLH Digital

Issue 156

Five Mistakes Restaurant Marketers Will Make In 2023

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

people?

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

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

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

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

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

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

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

Quality equals value for money, regardless of price.

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

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

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

CURTAIN TWITCHING

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

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

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

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

Stroud According to AI: Hotel Reimagines the Region With AI as it Encourages People to ‘See the Real Stroud’ going to find it ever more difficult to distinguish between what’s real and what’s not. It won’t be long before people’s Instagram feeds are awash with AI generated imagery that’s good enough to make you believe that person’s actually been there – even if they haven’t.”

With the Stroud & District Chamber of Trade & Commerce (the Chamber) having launched its Staycation campaign for April, a Stonehouse hotel has reimagined the Stroud region using AI – as it seeks to shine a light on the beauty of the area, while encouraging visitors to ‘See the real Stroud’.

She continued: “Not only this, it will allow a distorted reality – a picture perfect, chocolate box view with no blemishes or authenticity. The truth is though there’s so much more to a place than merely its aesthetics. All of our senses work together to enrich our experiences – and that’s something AI can’t replicate. Well, certainly not yet anyway!

Visitors, though, need to head to the Stroud region to experience its vibrant and eclectic mix of wonderful sights, people, sounds and smells for themselves. You just can’t beat the real thing.”

With domestic travel set to remain a popular choice in 2023 and the UK forecast to see an 18%1 increase in annual visitors, the Chamber is looking to encourage more visitors to Stroud and the surrounding region by highlighting its many attractions.

In light of this drive to persuade visitors, Stonehouse Court Hotel, a 36-bedroom, 17th century Manor House, has turned to Artificial Intelligence (AI) as it seeks to showcase the beauty of the region – whilst encouraging visitors to come and explore the real thing.

Sarah Brewster, Director of Stonehouse Court Hotel and Chair of Stroud Tourism Partnership, commented, saying: “AI is developing at an astonishing rate, and we wanted to not just explore its capabilities, but also explore what its current technological level depicts as the Stroud region. And to be frank, whilst the results are incredibly, some might say disconcertingly, realistic – they’re just not the real thing.”

Focusing on eye-catching sights from across the wider Stroud region, including Painswick, Nailsworth, Stonehouse, the Stroud Water Canal, Berkeley, Dursley, Wotton-Under-Edge and Minchinhampton, the team at Stonehouse Court have used Midjourney, one of a raft of AI tools flooding the market, to generate images of its interpretation of local landmarks.

The results, whilst astonishingly realistic, are a far cry from the real thing, and this is something Stonehouse Court is keen to emphasise, with Sarah commenting: “The rise of AI tools means people are

As part of its promotion of Stroud and its surrounding region, Stonehouse Court Hotel is using its social channels to encourage people to guess what real life scene or landmark they think each AI image represents. However a blog on the hotel’s website also reveals the answers for those too impatient to guess.

Sarah Brewster concluded, saying: “Through AI, we’re seeking to get people thinking and appreciating the beauty of our region, whilst also introducing it to new audiences. Stroud and its surrounding areas have so much to see and enjoy, and the more we can celebrate that, the better.”

To book your staycation please visit https://www.stonehousecourt.co.uk/ or call 01453 794950, and to find out more about the Stroud region visit www.visitstroud.uk/staycation To see additional AI images of the region, please visit: https://www.stonehousecourt.co.uk/blogs/stroudaccording-to-ai

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 22

CLH Digital

Issue 156

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

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.

Old Jamaica, The UK’s Number One Ginger Beer Brand

Old Jamaica, the UK’s number one ginger beer brand, has the perfect range of soft drinks to appeal to all those who like to mix it up. All of our drinks pair perfectly with gin, vodka, rum and whisky; in fact almost any spirit you can think of, there’s an Old Jamaica product that can pair perfectly with it!

From Old Jamaica Ginger Beer – with Regular, Light and Extra Fiery to choose from – through to our recent launch of our Ginger Ale, as well as a Rhubarb & Ginger Ale, we are the OG’s of ginger beer and the only brand that uses authentic Jamaican root ginger across our range.

In addition to ginger beers, Old Jamaica has a range of Sodas too. Our Tropical Soda joined the family in 2021, with Grape Soda, Cream Soda and Pineapple Soda continuing to delight consumer tastebuds across the country!

All of the products in the Old Jamaica portfolio deliver a bold and unique flavour, meeting the

increasing needs of UK consumers, as one in four consumers already mix Old Jamaica with alcohol.

Terri Cooper, senior commercial manager at Old Jamaica, said: “We’re excited to see Old Jamaica continue to be the UK’s no.1 ginger beer brand and consistently tap into consumers' growing demand for quality, versatile, flavoursome mixers that pair perfectly with a variety of spirits and are suitable for all occasions.”

A wide-ranging communications strategy will support the brand throughout 2022 and aims to broaden Old Jamaica’s brand appeal, increase awareness, and position the brand as the authentic alternative to the ‘norm’ within the soft drinks category.

Visit www.refresco.com or www.oldjamaicagingerbeer.com for details. or see the advert on page 10.

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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Chef's Buyer's Guide Plant-Based Egg Ariela’s Gelato

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Issue 156

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

Gelato is more than just icecream – it’s a pure taste of Italy.

A truly artisan treat, Ariela’s Gelato is the perfect way to indulge in an authentic dessert that is as delicious as it is decadent.

Made with only the finest ingredients, our Gelato is never loaded with artificial additives and preservatives.

Instead, we make sure that you are receiving the healthiest, most natural Gelato in keeping with Italian tradition. And unlike mass-produced ice-cream, artisan Gelato is carefully crafted from the heart.

When you forget tradition, you lose taste; and without the artisan, you lose the art. But with Ariela’s Gelato, you experience – and can taste – a true labour of love.

Ariela’s Gelato was born out of a desire to recreate a world that was taken for granted back in Italy. For founder and owner Ariela Cesana, after moving to London, it was impossible to get a true taste of home: “I

was so frustrated when I couldn’t find a Gelato in London like the one I grew up with – so I decided to just make it myself!” And since 2006, Ariela has been on a journey to bring the luxurious taste of Italy to the UK. Made in small batches using only the purest, highestquality ingredients, our Gelato uses the same traditional processes that can only be found in an authentic Italian Gelateria for a truly artisan, lovingly crafted, authentic Italian Gelato.

What really sets Ariela’s Gelato apart is the artistry and expertise that can only come from true experience and passion. The base of our Gelato is pasteurised, poured into batch freezers, churned, then extracted and decorated by hand, one by one, flavour by flavour.

Care goes into everything we do to make sure you and our customers receive the truest Gelato experience, and when it comes to creating our range, we’ve been passionate about pursuing perfection. Each flavour is a carefully crafted blend of natural ingredients that have been painstakingly tried and tested to ensure you get flavour, not flavourings.

For further information see the advert on this page.

Riso Gallo - Sensationally Sustainable!

Riso Gallo is the first international rice brand to have produced its rice from sustainable agriculture, making their premium best-selling 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 ecosustainable, 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

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Chef's Buyer's Guide

Discover the Power of Chefs’ Most Trusted Bouillon

*

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

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

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

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

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

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

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

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

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

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

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

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

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

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

*As of June 2021.

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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Chef's Buyer's Guide

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

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

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

much as we do."

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

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

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

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

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

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

Farm Frites - The Fresh Taste of the Land

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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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

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

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

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

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

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

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

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

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

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

RAW Charging is spearheading EV infrastructure change.

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

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

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

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

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

See the advert on the facing page for details.

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

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

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

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

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

cal houses.

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

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

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

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

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

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

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

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

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

drinking applications and beverages.

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

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

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

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CLH Digital

Issue 150

Cleaning and Hygiene

Ozone Clean

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

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

We have over 850 clients and 11 million rooms per

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

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

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

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

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

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

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

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

(CONTINUED ON FOLLOWING PAGE)

Cleaning and Hygiene

Issue 150

CLH Digital

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

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

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

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

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

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

edencleen from Cleenol (CONTINUED FROM PREVIOUS PAGE)

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

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

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

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

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

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

See the advert on this page for further information.

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

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

See the advert on this page for further information.

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

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

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

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

BEFORE

AFTER

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

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

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Hospitality Technology

Issue 156

CLH Digital

37

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

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

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

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

THE SOLUTION

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

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

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

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

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

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

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

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 156

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.

Issue 156

CLH Digital

39

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

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

Evolution Fryers and Filter Units

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

www.blue-seal.co.uk

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CLH Digital

Issue 156

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-

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

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

Issue 156

CLH Digital

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

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

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

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

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

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

The standard specification of our smallest Production

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Issue 156

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.

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

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

Outdoor Spaces

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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 10% Off Our Maintenance Free Outdoor Furniture!

With warmer weather starting to appear 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 To take advantage of our 10% discount off RRP please give us a call and quote CATERER today!

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

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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 156

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

Established in 1972, Trevillion interiors has worked within the design industry to become a leading international design practice within their field.

Supplying architectual interior design solutions for both new build and refurbishment projects.

B.M.Trevillion Interiors Ltd, The Old Library, Old Cross, Hertford, SG14 1RB

For enquiries, please contact 020 8367 9494, email admin@trevillion.co.uk or visit www.trevillion.co.uk

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

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CLH Digital

Top Engraver Supports Hospitality Sector with Swift Service for Etched & Printed Table Numbers & QR Discs One of the UK’s most professional and technically advanced engraving and etching supplier, Brunel Engraving, is providing a rapid response to the growing demand for etched table numbers and QR code discs in the pub and catering industry.

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

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

“Our investment in additional equipment and software

CONCEPT bars CONCEPT bars have enjoyed a surge in business recently supplying bespoke stainless steel bar counters to their valued customer Parkdean Resorts. Their expansion and commitment to improving their hospitality offer; not only to satisfy the rising expectations of domestic customers and popularity of staycations; has ensured they remain the UK’s largest holiday park operator - with 66 parks in stunning coastal and countryside locations up and down the country.

CONCEPT bars have over 30 years’ experience in bespoke stainless-steel bar design, manufacture and installation and have remained at the forefront of the UK hospitality industry venues throughout this time.

They were delighted to work on the exciting new venues across the Parkdean estates. Each has its own particular style, and it was CONCEPT’s mission to provide the ideal bar setup to maximise speed of service, customer satisfaction and efficiency - and ultimately enhanced sales for the operator.

The refurbished bars offer exciting new cocktail menus (allowing staff to show-off their skills!), a range

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

of national and regional draught beers and lagers, draught soft drinks, fruit slushies, plus a full coffee offer. The stainless steel counters allow for speed of service, optimised design, easy cleaning, and the upmost hygiene.

Regarding this successful collaboration, CONCEPT bars managing director Neil Coombes said: “At CONCEPT bars, we pride ourselves not only on the quality of our product and our service, but also on our ability to listen to our clients. We realise their vision - always offering the best advice and our in-house, experienced manufacture and installation teams always ensure a quality offer”.

“We have worked on many previous specialist bar projects and this brief was to provide a first-class operational stainless-steel working bar within fantastic new and imaginative schemes, moving customer expectations to new levels”.

Neil added “It was a privilege to work with such a skilled team again to deliver projects to such fine detail and assist in providing more fabulous venues for Parkdean Resorts.”

To discuss your bar - whether it be a new design or upgrading your existing equipment please contact CONCEPT bars on 01484 852666 or email us at info@conceptbars.com

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bar design consultants bespoke stainless steel manufacture full design & build specialist refrigeration unique wine wall displays

With over 30 years experience of bar design tel +44 (0)1484 852 666 info@conceptbars.com www.conceptbars.com

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Design & Refit

Issue 156

CLASSIC COLLECTION

MODERN COLLECTION

Healey and Lord

We regularly work with design and hospitality professionals to specify good value, durable washroom schemes for high profile venues.

Healey and Lord Limited specialise in the supply of high quality sanitaryware to commercial and hospitality projects around the world.

We also offer a range of high-quality design focused disabled toilet and washroom equipment to suit all projects.

We have an extensive range of less able products designed to complement modern and traditional schemes perfectly.

Our commercial product ranges are available to suit both modern and classically styled schemes. We have a full range of toilets, wash basins, urinals, taps and accessories in a variety of finishes. All products are available from stock and are made in the UK or western Europe.

Recent projects we have supplied include The Shard, The Tower of London, Windsor Castle, Lords Cricket Ground, The Queens Club, Battersea Power Station, The Globe, The Connaught Hotel, Whites in London, The Garrick Club and the Hurlingham Club.

We have an extensive range of no-touch washroom products including toilets, taps, accessories and urinal controls that are available in a range of finishes to complement any scheme.

Please contact us on +44 (0)1603 488709 or at sales@healeyandlord.co.uk or visit our website at www.healeyandlord.co.uk for more details.

MST Auctioneers Ltd

Classic & contemporary designer sanitaryware & accessories Made in the UK and Western Europe

All products are available from stock

w w w. h e a l e y a n d l o r d . c o . u k Tel: 01603 488709 | E-mail: sales@healeyandlord.co.uk

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

MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs. We are members of The National Association of Auctioneers and Valuers (NAVA).

For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances.

We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days.

We also hold regular Auctions ”On Site” and "On Line" See advert on this page for further details.

Property and Professional

Issue 156

CLH Digital

53

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.

54

CLH Digital

Property and Professional

Issue 156

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.

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.

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.

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 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/.

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

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

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

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

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

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

We will not be beaten on price

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.

We guarantee to beat any like-for-like finance approval*

* 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.

We offer free business finance reviews

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

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

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

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

• 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.

T H E W E S T C O U N T RY S P E C I A L I S T S

W! NE

DARTMOUTH, DEVON

EXETER, DEVON

SOMERSET TOWN

Exceptional 30+ Cover Restaurant

Stylish 78+ Cover Restaurant & Bar

Landmark Inn With 16 Letting Rooms

Being Sold Fully Fitted & Equipped

Furnished To A High Standard

Bar & Restaurant 82+, Kitchens

Prime Town Centre Position

Potential To Develop Own Cuisine

Owner’s Apartment, Car Park

Previous Strong Trading Levels

City Centre Trading Position

Free Of Tie Leasehold Opportunity

Must Be Viewed

Strong Turnover of £650,000+

Impressive & Profitable Business

LH £39,950

2157

LH £50,000

2146

LH £75,000

PLYMOUTH, DEVON

CORNWALL VILLAGE

DEVON VILLAGE

Freehold Pub Investment

Substantial Character Village Inn Sought After Trading Location Bar/ Restaurant Areas 66+, Garden 80+ 3 Letting Rooms, Owners Accommodation Tremendous Potential Throughout

Busy Prime Trading Location

Detached Village Inn

100+ Covers, Commercial Kitchen

Rental Income £18,000 pa

Huge Potential For New Owners

Lease With 11 Years Unexpired

Extensive Car Park & Gardens

Attention Of Investors

LH £80,000

2141

FH £195,000

4836

FH £380,000

PRICE: OIEO £350,000 + VAT FREEHOLD

PRICE: £600,000

PRICE: £60,000

GUIDE PRICE: £750,000 - £1,000,000 LEASEHOLD REF: 4523

• Impressive Detached Tudor Style Property in Fabulous Location • Long Established, Well Appointed Licenced Restaurant with Outside Seating • Commercial kitchen with Prep Area and Wash Up Room • Exceptional Self-Contained 4 Double Bed Accommodation • Private Parking for 4 Cars and Outbuildings

• Stunning Ground Floor Lock Up Restaurant, Turnkey Operation • Elegant & Informal Fine Dining Restaurant Beautifully Refurbished Throughout • Fully Equipped Commercial Kitchen and Ancillary Spaces • Perfect Husband & Wife/Couple Operation • Of Possible Interest to Investors Looking to Create a Leasehold Rental Income

FREEHOLD

REF: 4265

• Tastefully Refurbished Licensed Café/Restaurant/Bar • Seating 40+ Over Two Trade Floors • Relaxed & Welcoming Atmosphere • Marked Increase in Turnover Under Current Ownership • Renowned for Providing Quality Handmade Pies

LEASEHOLD

REF: 4525

• Of Interest to Experienced, Creative Caterers • Fantastic Opportunity to Create a High-Quality Restaurant in Unique Setting • Fabulous Location within a Grade II Listed Building • New Lease with Head Rent of £24,000 Per Annum • Service Charge of 15% of the Rent to Include all Utilities

TEIGNMOUTH, DEVON

PRICE: £150,000

DARTMOOR, DEVON

SOMERSET COUNTRY VILLAGE

Impressive Waterside Restaurant

Destination Country Pub & Restaurant

Extremely Profitable Business

Spacious 4 Bedroom Family Home

Bar/Restaurant Areas 66+, Garden 60+

Restaurant 32+, Catering Kitchens

Easy Lifestyle Hours

2 Bedroom Owners Accommodation

2/3 Bed Family Sized Apartment

Gardens With Stables & Garage

Landmark Trading Position

Town Centre With Stunning Views

Potential To Develop Business

Profitable Business With Potential

LH £125,000

2158

DUCHY LH: £325,000

THINKING OF SELLING? CALL FOR A FREE VALUATION

2149

FH £349,950

4794

01392 201262 www.stonesmith.co.uk

ANNUAL RENTAL OF £24,000

REF: 4464

FREEHOLD

REF: 4582

• Substantial & Prominent Town Centre Freehold Pub Available For Sale • Excellent Location Surrounded by a Mix of Both Commercial & Residential Uses Spacious Character Main Bar together with Outside Courtyard Area • Secondary Adjoining Annexe Building with Potential to Convert • Flexible 4 Bed Living Accommodation

TORQUAY, DEVON

W! NE

PRICE: £225,000 + VAT

NEWTON ABBOT, DEVON

Village Store & Tea Gardens

PAIGNTON, DEVON

REF: 4420

TOTNES, DEVON

4834

DARTMOUTH, DEVON

• Fabulous Waterside Bar/Cafe/Restaurant Opportunity on Preston Seafront • Previously a Thriving Business Enjoying a Unique Location • Spacious Open Plan Bar/Restaurant, Over Spill Restaurant/Function Room • Ground Floor Beer Cellar & Large Outside Commercial Terrace with Sea Views • For Sale by Informal Tender - Bids to be Received by 12pm, 28/4/23

W! NE

MINEHEAD, SOMERSET

4829

Roadside Café & Restaurant

• Beautifully Presented Grade II Listed Village Freehouse • Elevated Position Overlooking the Teign Estuary in South Devon • Character Main Bar, Lower Bar/Dining Room & Library • Sunny Trade Terrace to Front with Partial View of the Teign Estuary • Spacious and Well Presented Five Bedroom Private Accommodation

BISHOPSTEIGNTON, DEVON

FREEHOLD

REF: 4580

• Stunning Bar/Restaurant Situated in the Heart of Woolacombe with Sea Views • Well-Established Business with Very Impressive Trading Figures • Stunning Interior Designed Internal Trading Area with 60 Covers • Beautifully Refurbished Alfresco Decking Area with Sea Views & Circa 70 Covers • Remainder of 999 Year Long Lease at Peppercorn Rent (Effective Freehold)

WOOLACOMBE, DEVON

PRICE: £525,000

LONG LEASEHOLD

REF: 4437