CLH Digital - Issue #157

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 157

Foodservice Inflation Reaches Record 45-Year High www.CLHNews.co.uk

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Soaring food costs are creating an unsustainable trading environment for the UK hospitality and licensed on trade sector, as figures released this week reveal that while inflation declined marginally in March, it still remains at over 10%, according to consumer price index data published by the Office for National Statistics (ONS), with food and drink prices continuing to increase at the fastest rate the nation has seen in 45 years.

This marginal decline in the rate of inflation was offset by inflationary increases in the food and non-alcoholic beverage category, which saw increases of 19.2%, up

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from 18.2% in the year to February 2023 - the highest level since August 1977.

The largest contributor to the rise in food inflation was bread and cereals, for which average prices rose by 19.4% in the year to March 2023.

Prices are also rising in restaurants and cafés, where the annual inflation rate was 10.4% in the year to March 2023, although that was down slightly from 11.4% in February 2023.

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CLH Digital

Issue 157

Editor's Viewpoint

Welcome to the latest issue of CLH Digital I attended a very interesting seminar earlier this week held in London by research and insight agency KAM. In these increasingly competitive and challenging times there were some rather interesting key takeaways! 88% of people, and when this is applied to generation Z (those born between 1995 and 2010) it rises to 97%, want pubs and bars to provide an experience that they cannot get at home.

EDITOR

Peter Adams

I don’t think that is particularly “rocket science”!

People do seek the hospitality sector, be that a pub/bar restaurant or hotel, for a variety of reasons, however the pandemic and the subsequent economic fallout has meant that people are cutting back and enjoying less nights out.

So, wanting an experience that you cannot get at home is vital. The good news is that many consumers from all age groups would prefer to spend money on “experiences”, as compared to physical goods.

And this is where the research gets rather interesting. Whether a customer has a memorable experience at your establishment is “totally down to you”. According to the research 60% of customers believe it is the pub/bar’s responsibility to ensure they have a memorable experience when they visit.

Quality of beer figured highly in the research, with three in four people saying the quality of beer is important to their overall experience. Many punters follow a “two strikes and you’re out” rule, meaning that two bad pints at a pub and they are gone. Furthermore 82% of them will tell other people.

When striving for quality other factors, including bar cleanliness, glassware, “the pour”, “the serve”, cellar management, are all-important when striving for overall quality.

But for me, differentiating between out-of-home experiences and social occasions enjoyed at home is a challenge for the sector. Customers may come out less often, but when they do they want better than they get at home.

This is something we here at CLH News hope to expand on in the coming weeks. We are coming into the sector’s busiest period - Summer - and we are looking to provide some really good advice guidance and best practice on what you can offer customers that they cannot get at home!

That said, in these challenging times I was delighted to see research from Zonal which

reveal that Easter bookings were up 14%. Brunch was the biggest winner, up a staggering 98% on 2022.

PUBLISHED BY

Generally an ad hoc, spur of the moment mealtime enjoyed between mid-morning and late afternoon. From what I can gather, its not quite breakfast, not quite lunch. The late morning to mid-afternoon tradition of brunch has existed in some form since the end of the nineteenth century. Starting in England in the 1890s, reaching a peak in popularity in 1930s as it spread to the United States.

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

This appears to be another wonderful opportunity to get the tills ringing.

I can remember reporting 13 years ago when Wetherspoons first opted to open for breakfast, serving a staggering 400,000 breakfast and 600,000 coffees each week. I don’t know what they are serving now but I suspect it will be a lot more!

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I have to confess it’s something that never even entered my head back in the 80s and 90s when I had my wine bar restaurant here in Bournemouth. Those were the days of rigid opening hours - 12 o’clock – 3.30pm, 7 o’clock- “until late”.

SALES EXECUTIVES

Pity really, and I could probably kick myself, since it is now a really important market enjoying a real boom. A sociable indulgence event that can be enjoyed with family and friends, on your own or part of business meetings, and research reveals that it is a great way of securing repeat custom.

We would be very interested in any comments you have regarding how the introduction of brunch ideas have taken off in your establishment, so please do email me edit@catererlicensee.com One more thing! Once again I would ask the favour - we want more Twitter followers!

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

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

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EDITOR Peter Adams David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

Published by Published by

Foodservice Inflation Reaches Record 45-Year High Issue 157

(CONTINUED FROM FRONT COVER) “UNSUSTAINABLE COSTS” UKHospitality Chief Executive Kate Nicholls said: “It’s becoming increasingly concerning that we’re not seeing inflation decrease as quickly as many hoped, particularly when business costs are experiencing inflation far higher than the 10.1% released by the Office for National Statistics today.

“We saw just last week that food service price inflation remains over 20% and new research shows that the price pubs paid for food rose three times quicker than their menu prices.

“Hospitality businesses are doing all they can to shield consumers from price rises, which means they’ve absorbed as much cost as they can, but that is becoming unsustainable for many.

“Our sector can help the Government achieve its aims of halving inflation, if it is given a helping hand by the Government to ease recruitment challenges and energy suppliers are reigned in so energy costs are able to fall. I would strongly urge it to do so and harness the power of hospitality to create employment and economic growth, and reduce inflation.”

VITAL PROVIDER OF EMPLOYMENT Sam Martin, CEO of Peckwater Brands said: “Today’s CPI figures show an encouraging downward trend in inflation, but many business owners will worry that they might not survive this period before things go back to normal. Foodservice price inflation remains over 20%, leaving hospitality businesses at great risk.

“The triple threat of high inflation, rising energy costs and staff shortages has seen pubs and restaurants shutting at an alarming rate, with closure rates higher than pandemic-hit 2021. Indeed, a third of UK hospitality businesses are at risk of closure in the next 12 months.

“Hospitality is a vital provider of employment and a major driver for

the economy; something needs to be done to help businesses cope with the challenges of energy and food prices. Times are harder than ever for consumers, but I hope communities will come out in support of their local businesses and that most of our nation’s pubs, cafes and restaurants will make it through unscathed.”

• Buying fewer items: 33%

CONSUMERS CUTTING NON-ESSENTIAL SPEND

• Spending more on credit: 11%

Research by KPMG UK revealed the scale of reduction in consumer spending so far in 2023 indicating how households may respond if they no longer receive energy bill support payments from April.

MEETING ESSENTIAL COSTS

Half of consumers surveyed by KPMG as part of its Consumer Pulse survey said they would cut non-essential spend, while a third would use savings to help meet energy costs, should they no longer receive bills support payments.

The same proportion of consumers said they would have also taken the same actions – had the Government not extended the energy price guarantee from April.

So far in 2023, 55% of consumers have reduced their non-essential spending, with the cost of utilities bills cited as being their biggest barrier to spending more income or savings on discretionary items in the next three months.

Linda Ellett, UK Head of Consumer Markets, Retail and Leisure for KPMG, said: “Already in 2023, over half of the consumers that we spoke with have reduced their non-essential spend. Buying behaviour also continues to change as shoppers look to lower costs – including switching to discounters, buying more own brand and value produce, and searching out promotional prices.”

When asked about their buying behaviour when shopping so far this year, the 3,000 consumers surveyed said they were: • Buying more own brand/value: 37% • Buying more promotion/discount items: 36% • Spending more time looking for bargains: 33%

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• Switching brands: 31% • Switching to cheaper retailers: 29% • Buying from multiple stores: 29%

A third of consumers surveyed reported using their savings to help meet their essential costs. Two thirds with savings say they don’t currently need to use savings for this. The average amount of savings in the bank among the group was £7,744.

Among those with savings, 41% are yet to purchase any big ticket items so far this year – with 34% saying they won’t do so in the rest of 2023 either. Among those who have spent savings on major purchases so far this year, home improvements were the most common spend (for 22% of people). Home improvements is also the most common savings spending intention for the rest of the year (for a third of people), followed by a holiday (for a quarter).

Linda Ellett added: “With so many households squeezed by higher prices, a third of consumers with savings are using them to help meet their essential costs, while 40% didn’t make any major purchases using savings so far in 2023. Appetite for major purchase spending does still exist for the rest of the year though amongst two-thirds of consumers with savings. But unlocking that spend will be dependent on whether and when essential costs stop rising.”

Overall feeling of financial security so far in 2023 is largely balanced among consumers – with 25% feeling more secure than when the year began, 29% feeling less secure, and 45% feeling the same as they did when the year began.

Should the Catering Industry Go Cashless?

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Issue 157

By Jon Boland, General Manager, Clover UK (https://uk.clover.com/) Over the past few years, there’s been plenty of debate from owners of pubs, bars and restaurants as to whether they should go completely cashless.

This comes as the shift away from cash has accelerated, particularly in urban hubs. More often, consumers are choosing to pay with cards or via contactless methods such as Apple Pay. These types of cashless, digital payments offer plenty of benefits, but going completely cashless may not be right for every business.

While cashless payments are generally touted as a more convenient way for customers to pay, they do require an up-front investment in point-of-sale (POS) systems to accept them. Once you get past that investment - and by now, most businesses have - cashless payments can help bars, pubs and restaurants streamline their business operations and, ultimately, increase their sales.

DELIVERING CONVENIENCE Digital payments enable the easiest and fastest checkout experience for customers, increasing customer satisfaction for everyone who walks in the door. Most people want to pay for their items quickly using a credit card or their mobile device, and as a result, they may not even be carrying cash. Not to mention many consumers perceive cashless options to be a more hygienic way to pay, especially post-pandemic.

A customer who makes it all the way to a purchase point, only to find out that they’ll need to visit an ATM to make a payment, is only going to be dissatisfied and perhaps less likely to return.

crucial relief at a time when many businesses are facing staff shortages.

ENHANCING SECURITY Cash and coins may seem fool proof, but believe it or not, cashless payments may actually be the best option from a security perspective. Any business that’s holding onto cash is subject to loss, theft, damage, and human accounting errors. Not only is it difficult to track its movement, once cash is gone, there is no way to recoup it. Cashless payments, on the other hand, are usually protected by banks and cybersecurity measures, protecting both consumers and businesses.

MAXIMISING BUSINESS OPERATIONS Finally, since cashless payments are logged at the point of sale, they can provide a more accurate and transparent record for both business owners and their customers. This type of data can be helpful in dealing with chargebacks and fraud claims, and analysing transaction trends.

POS systems used to accept cashless payment options can also be integrated with business management tools. These tools can provide actionable business insights such as real-time data on sales and revenue, and can facilitate inventory management, the identification of customer trends and purchasing habits, and loyalty programmes.

The shift away from cash is only set to continue, so it’s essential that businesses keep pace with the changing payment expectations of their customers. However, it’s not only customers that benefit. For bars, pubs and restaurants, accepting cashless payments can be the first step toward streamlining operations and increasing sales.

While the benefits of going fully cashless are clear, there are drawbacks, too, including fees for accepting credit cards and the potential loss of sales from cash-preferred customers. The best solution for many is to adopt a hybrid approach, accepting a variety of different payment options, including cash. This option covers the entire customer base and ensures those who still prefer cash are not left behind. Modern POS solutions allow businesses to accept payments however their customers want to pay, collating and actioning customer data, saving time and ultimately increasing sales.

Redesigned Prison Restaurant Set to Reopen Next Month

Accepting digital payments also may reduce the number of staff needed to operate the till, which can provide

Hospitality interior design agency DesignLSM is strategically designing a new restaurant and training space within HMP Berwyn Prison, located in Wales, in collaboration with the charity, The Right Course and the training provider, NOVUS Cambria.

the staff shortages in hospitality, Only A Pavement Away (OAPA) charity and Fred Sirieix have teamed up with restaurant brands such as DesignLSM’s long-term client, GAUCHO, who have since employed a graduate at one of their prestigious steak restaurants.

The inspiring charity founded by Fred Sirieix seeks to transform prison staff canteens into high street-like restaurants, which are run by prisoners, providing them with a valuable opportunity to gain industry-recognised qualifications and experience. The charity seeks to elevate aspirations of inmates by increasing their prospects of employment after their release.

Following DesignLSM’s successful refurbishment of the staff canteen at HMP Wormwood Scrubs in 2021 which was officially opened by London’s Mayor Sadiq Khan, the agency is working on their latest project to deliver an exceptional and inspiring training facility space once again.

With the prison project due to be open in May 2023, DesignLSM team are focusing on delivering a space that facilitates learning, whilst ensuring the design works with the existing incoming services and architecture of the building.

“Continuing our support of this fantastic initiative, DesignLSM are thrilled to be bringing their expertise of strategic planning and immersive design to this exciting project. The Right Course are not only having an incredibly positive impact on the lives of inmates, but they are also tackling the ever-present struggle in hospitality staffing that we are facing with many of our clients. We are very proud to be involved.” Holly Hallam, Managing Director, DesignLSM.

Joining forces in launching an employment campaign to address

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/.

Crunch-Time for Eating and Drinking Out Market as Consumers Seek Affordable Options Issue 157

Weekly eating and drinking out frequency in the UK has declined by -6.7% year-on-year, according to the latest report from Lumina Intelligence’s Eating and Drinking Out Panel. The decline comes as consumers alter their behaviour in response to the current cost of living crisis. The total market penetration has increased by +2ppts to 57% of UK adults having an eating or drinking out occasion in the 4 weeks ending 19 March 2023. The growth reflects more consumers returning to pre-pandemic norms, including commuting, and working away from home, highlighting that more consumers are having eating and drinking out occasions, but are doing so less frequently.

When consumers are having occasions, they are opting for lower spend visits. The report highlights that the dinner day-part has seen a decline in occasion share by-1.4ppts year-on-year, with all other day-parts benefiting. This shift is partly driven by the recovery in daytime occasions, as more consumers are out and about during the day, as well as a consumer effort to reduce out of home occasions at the most expensive day-part.

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inflation figures. Consumers are becoming more price-sensitive and are seeking more affordable options when dining out. The report also reveals that restaurants have failed to attract a notable boost in occasions, even with the occurrence of Mother’s Day during the 2023 data period. The restaurant channel share of occasions has declined by -0.8ppts year-on-year, with retail increasing its share of occasions by +1.7ppts to 13.4%. Retail’s increase reflects growth in the proportion of consumers seeking out affordable and on-the-go food and drinks out of home.

Commenting on the findings, Senior Insight Manager Katherine Prowse said: “The cost-of-living crisis is having a notable impact on the eating and drinking out market. Consumers are adjusting their behaviour and seeking more affordable options when out, resulting in a decline in average spend growth and a shift in day-part shares. Restaurants, in particular, are facing challenges in attracting customers, as retail continues to grow its share of occasions. These insights provide valuable information to operators in the market, allowing them to adapt their offerings and strategies to meet changing consumer needs and behaviours.”

On 14 October 2020 the PCA issued an investigation report which found that Star had breached the Pubs Code. Star accepts that it breached the Pubs Code in the manner set out in the investigation report.

The PCA made 8 binding recommendations to Star aimed at improving processes and governance, and overall compliance with the Pubs

Code.

Star has fully co-operated with the PCA and has implemented these recommendations for the benefit of all of its tenants. Star has taken significant steps to reform its processes in order to achieve compliance with the Pubs Code.

The PCA and Star have now agreed to settle all outstanding litigation connected to the investigation report and financial penalty. As part of this settlement the financial penalty, set out in the penalty notice, has been reduced from £2 million to £1.25 million and Star will pay a contribution to the PCA’s legal costs involved in the litigation. Separately, Star will also pay a contribution to the PCA’s costs of conducting the investigation, which resulted in the report and penalty notice.

The PCA and Star consider settlement of this litigation will help to facilitate the positive regulatory relationship between them, building on Star’s constructive work in respect of compliance, to the benefit of the tied pub industry.

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The Pubs Code Adjudicator (PCA) and Star Pubs & Bars Ltd (Star) announce that they have reached a settlement which brings to an end the litigation between them in the High Court.

Star had challenged the imposition and amount of a financial penalty of £2 million imposed by the PCA following findings of breaches of the Pubs Code.

DISHWASHERS • GLASSWASHERS • REFRIGERATION

Star Pubs & Bars Agrees Settlement with PCA This realignment of day-part shares has impacted average spend growth, which is just +2.6%, notably behind

Retention In Hospitality: Building An Attractive And Engaging Work Environment 6

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Issue 157

Ben Gabbitas, Talent and Resourcing Director at Valor Hospitality (www.valorhospitality.com)explores how hospitality providers can attract the best candidates, and retain them. by many hospitality businesses and give the opportunity to develop and build a career whilst working. These coupled with internal development programmes can see quick progression from entry level roles to management positions.

The opportunity for a rewarding and fruitful career is plenty, with entry level roles starting at £22k and rising to £60-80k plus for a general manager, so it’s crucial to make the opportunities for progression and earning potential clear to candidates.

Working in hospitality doesn’t just mean working in the traditional roles of in restaurants or kitchens, whilst these roles are critical to the operation there are also opportunities in central functions like marketing, sales, finance, or HR.

THE CARE GENE Having a jampacked CV filled with experience and qualifications shouldn’t be the priority for jobs in hospitality, instead it’s important to look for people who fit the culture of your business. Seek candidates that show the right attitude. A key thing to look for is ‘the care gene’.

Will they smile and say “good morning” to a guest? Will they catch the eye of a customer at a busy bar and let them know they’re next?

The hospitality industry is coming out of a difficult period, with Brexit and a global pandemic having led to staff shortages and a loss of key skills across the industry. This has forced businesses to dig deep to recover. Having the right recruitment and retention strategy in place is crucial. Employers in hospitality can reap the benefits of a people first approach, with improved productivity and overall job satisfaction leading to increased retention and an attractive work environment.

These small traits are things that you can’t train but looking for them at interview stage will ensure a successful working relationship later down the line.

EMBRACE THE POSITIVES

THE FIRST 90 DAYS

Whilst hospitality can get a bad rep, it’s important to shout about the positives of the industry when it comes to attracting candidates. The flexible hours, for example, mean a great work-life balance – gone are the days of working 100-hour weeks. This can work around family commitments or studying, and even allow for shorter weeks.

It’s estimated that around 30% of hospitality workers leave in the first 90 days because the job isn’t what they expected, or they didn’t have the right training for the role. The best way to combat this is through clear communication and employee engagement. It can be as simple as ensuring that a staff member has the right uniform and knows where the canteen is on their first day. If you can keep an employee for 90 days, they’re

Educational pathways such as apprenticeships and T levels are offered

50% more likely to stay on in their job.

To encourage retention within the crucial first three months, it’s also important to show an honest picture of the job at recruitment stage.

This could be showing the interviewee a room a guest has left or getting them to observe a busy breakfast shift. As with any job, it comes with its challenges, so employers should avoid selling the dream at interview stage.

UPPING RETENTION RATES Improving retention is a process that must be constantly assessed. If someone leaves in their probationary period, hold an exit interview with them, find out where the gaps are and take action to make it better.

When new team members start, take it back to basics – make them feel welcomed by finding out how they take their tea, or their favourite chocolate bar – these things will make them feel valued. Ensure that they have an open forum on their first week to air any issues, assign them a buddy to shadow on shift and get to know them on a human level. This will help them engage with the business in those first crucial 90 days, creating a culture of belonging which makes for a low churn rate in retention.

Prioritising people is the best way to increase those all-important retention rates in hospitality. Assess what the first 90 days look like for a new starter, make sure they have opportunities for one-to-one time with a manager to discuss concerns, ensure they understand what the job entails upfront and take stock of this on a regular basis. If someone does want to leave their role, hold an exit interview, and look at areas to improve next time.

With such a huge part of the UK’s workforce being employed in hospitality, there is a responsibility for employers to work with their employees to make it a rewarding career path that consistently attracts the best talent.

Greene King Relic from Abandoned Coronation to be Auctioned for Charity Royal historian and author, Professor Kate Williams said: “It is absolutely fascinating that these beers have been lying in the cellar for 86 years, having originally been brewed to celebrate the Coronation of Edward VIII on 12th May 1937.

Bottles of a rare ‘Coronation Ale’, originally brewed to commemorate the Coronation of King Edward VIII in 1937, are being put up for auction by leading pub company and brewer Greene King.

The rare beer has been lying in storage in the Greene King cellar following the abandoned Coronation almost 86 years ago, after the prospective King abdicated the throne on 10th December 1936, before the event could take place.

“We know that when Edward succeeded his father as King in January 1936, there was already doubt in his mind that he wanted to proceed, due to his relationship with Wallis Simpson. At the time, members of the Royal Family weren’t permitted to marry divorcees, and this clearly weighed on his mind.

To celebrate the upcoming Coronation of King Charles III, several crates of the unearthed beer will be auctioned off on 5thMay, with all proceeds going to the charity founded by King Charles III, The Prince’s Trust. The trust aims to support young people aged 11-30 from disadvantaged communities to develop essential life skills.

“The elaborate Coronation preparations took over a year to arrange, but by the time the event came around he had already abdicated, leaving the ceremony, and these celebratory beers, redundant.”

The beers were originally found in 2011 when work was undertaken in the south yard cellars of the impressive brewery site but have since been left untouched. The original recipe was 12% ABV and had a rich fruit flavour, using Barley & English hops.

In 2020, Greene King announced a five-year commitment plan with The Prince’s Trust with the ambition to support 1000 young people into its workforce and lift the percentage of young people from minority ethnic backgrounds entering the business. The pub company and brewer also donated £20,000 to The Prince’s Trust Young Persons’ Relief Fund at the start of the coronavirus pandemic.

As part of the auction process, Greene King is working alongside renowned Royal Historian and author, Professor Kate Williams, to delve into the history behind the cancelled coronation.

Jack Palmer, Head Brewer at Greene King, said: “We know a thing or two about being a King and there’s nothing like a Royal event to bring the nation together, with thousands of Brits across the UK due to celebrate the coronation of King Charles III in their local pub next month. We’ve been brewing beer for over 200 years and creating special brews, such as the 1937 and the 2023 coronation ales, means we can capture moments in history to share with generations further down the line.”

Girbau UK Launches Under Counter Washers and Dryers Known for its robust commercial and industrial laundry equipment, Girbau UK has launched its first professional grade Under Counter washers and dryers that fit underneath standard 900mm height counters. Both machines combine energy efficiency, ease of use and compact size with high quality, durable construction making them ideal for hospitality applications.

The new Under Counter washer’s stainless steel Active Drum™ has hourglass lifters that guide loads to gentler central areas for better load balance and reduced wear on delicate items. It is available with a choice of 6kg or 8kg capacity with either a pump or gravity drain. All

models have a 180-degree opening door for easy loading and unloading.

Quiet long-life operation is assured by the washer’s sturdy Quattro™ construction with durable shock absorbers that allow virtually vibration-free high-speed spinning. The washer features cast iron stabilisers for higher spin speeds, better water extraction and increased spin efficiency. It has an easy-to-use LCD user interface and 28 flexible programs including disinfection, mop, microfibre, allergy settings and three customisable programs. It also comes with in-built service diagnostics and a delayed start function.

The Under Counter dryer can also be stacked on top of the washer to save space. The 6kg capacity model is available in both condenser and vented versions and the 8kg model is vented. The Sensi Dry system automatically determines the right drying time, saving energy and assuring fabric care. Its auto programs save energy as the running time is automatically adjusted according to load size and the required dryness.

Butterfly drying ™ tumbling in a figure of eight movement, non-stop in one direction stops clothes from bundling and ensures long life durability of the motor and belt. The lint filter has an automatic indicator to remind users to clean it for energy efficiency and safety.

The dryer’s memory function remembers the last program used including any chosen settings, so if nothing needs to change, you can simply press start for the next load.

The new under counter washer and dryer are available to order from Girbau UK. Visit www.girbau.com

Issue 157

Ofgem Moving at Glacial Pace, but Urgent Action Needed to Save Businesses Ofgem’s lack of urgency in enforcing a fair and sustainable energy market for business customers is putting hundreds of thousands of businesses in villages, towns and cities across the UK at risk of failure due to the unacceptable conduct of energy suppliers, the trade association which represents pubs and brewers has cautioned.

Following news that Ofgem has introduced measures to protect some domestic customers from the forced installation of pre-payment meters, the trade association has noted that the regulator is not moving fast enough to introduce measures to save millions of businesses from failure in the coming months.

The call follows a string of similar alerts in recent days by business groups representing every industry from corner stores to hairdressers, with the Association insisting that Ofgem must step in and instruct suppliers to offer renegotiations of contracts for businesses.

With just weeks to go until energy bills come in at the increased rate since Government support fell away on 1 April, the BBPA is insisting Ofgem act now or risk businesses in key sectors in every part of the UK closing in the coming weeks and months.

A call for evidence was launched by Ofgem earlier this year requesting feedback from non-domestic energy users to identify potential failures in the mar-

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ket, any statutory changes are not due to be implemented until winter of this year.

Emma McClarkin, Chief Executive of the British Beer and Pub Association: “The alarm has been raised for months and in the next few weeks we will see just how severe the damage to pubs and brewers and thousands of other valued high street businesses is due to this energy crisis.

“Ofgem’s failure to adequately regulate energy suppliers who are profiteering at the expense of small businesses and domestic customers alike is astonishing. Swathes of community-minded, cherished businesses will be wiped out and high streets decimated if nothing is done.

“The fact they’ve stepped in to protect domestic customers shows it can act on misconduct but is doing very little to respond quickly to the hundreds of examples provided by our industry and others of unfair charges and unacceptable behaviour by energy suppliers to business customers.

“At the very least, renegotiation of contracts must be offered to those businesses who were forced to sign up to extortionate tariffs and are now completely unable to afford the costs following the reduction in energy support from Government.”

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The Great British Railway: A Route To Modern-Day Ecotourism 8

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Issue 157

By Giles Fuchs, owner of Burgh Island Hotel (www.burghisland.com) From Paddington Bear to ‘The Thirty-Nine Steps’, Britain’s winding rail routes have served as the setting for many of the literary world’s greatest adventures. Even today, social media’s storytellers, such as Francis Bourgeois, continue to inspire a new generation to appreciate rail. And rightly so. Britain’s railways offer a ride through diverse landscapes and plenty of adventures—as Great Western Railway has done a fantastic job of showcasing in its ‘Famous Five’ advertising campaign.

While Department for Transport data shows that rail accounted for just 1% of journeys made in the UK in 2021, sentiment towards train travel is changing as travellers seek out sustainable ways to explore the world. Indeed, according to Responsible Travel, slow travel holidays saw the greatest spike of any trip type last year with enquiring up by more than 220%. With rail perfect for those seeking a slower, more scenic route to their destination, passenger numbers are bound to increase in the coming years—and establishments will need to advertise their accessibility in order to attract this growing demographic.

From the London Underground’s Victorian tunnels to the West Highland Railway Line, which winds through Scotland’s pristine landscapes, travelling onboard Britain’s rail network can often feel like stepping back in time. Yet, it also offers a solution to one of modern day travel’s biggest challenges: sustainability.

With 64% of all UK tourists seeking green travel options, travelling by rail produces as much as 70% less harmful emissions than travelling by car, according to the Department for Transport. With an established network of lines stretching to even the most remote of locations, rail offers an efficient route to modern-day ecotourism. Even Burgh Island— which finds itself cut off from the mainland—is only a train journey (and a sea tractor) away.

ALL ABOARD THE GREAT BRITISH RAILWAY

ON THE ROAD TO ECOTOURISM Scrutiny of our travel habits is often focused on flight. Air travel is by far the most eco-costly mode of transport, generating 157kg of CO2 per passenger. However, the impact of travelling by car shouldn’t be overlooked. Emitting an average of 213g of CO2 per mile, a single trip from central London to Burgh Island would generate approximately 49.8kg of emissions. Rail, on the other hand, produces just 68g per mile, or 16kg to take the same trip to Devon’s idyllic coastline.

At Burgh Island, we pride ourselves on offering a stay that is not only friendly to our guests, but also to our planet. All of our produce is sourced from within a 30-mile radius and we power our hotel using a solar array, but our efforts to promote sustainability must go beyond our own four walls. Burgh Island Hotel would not be the establishment that

it is without the rolling green hills and crystal blue waters that surround it. As hoteliers, we have a responsibility to encourage sustainable forms of transport—not only to attract the growing number of eco-tourists venturing through our doors, but because we owe so much to the natural world.

MODERN TRANSPORT FOR MODERN TRAVELLERS According to Booking.com, 81% of global travellers state sustainability is important to them and 57% would feel better staying in accommodation with strong environmental credentials. Hotels simply must make sustainability a part of their business in order to survive.

Yet, even for those establishments where it’s not a top priority, rail accessibility should be. In recent years, the number of 16 to 25 year olds with full driving licences has fallen to a record low of under three million. In stark contrast, British rail travel is booming, with average passenger numbers over the past decade 60% higher than they were in the late 1990s. With fewer young people behind the wheel, hotels located off of public transport’s beaten path will likely find themselves inaccessible to younger guests in the year’s ahead.

A CHEAP TICKET TO ECO-FRIENDLY HOSPITALITY By now, the vast majority of hospitality businesses understand the importance of sustainable practices, but implementing them is a different matter. Many may not be able to cover the bill to modify buildings for energy-efficiency and installing renewable energy systems at this current time… but by encouraging the use of our established railways, hotels can still open their doors to the growing number of ecotourists.

Crieff Hydro Welcomes Classic Car Event in Aid of Veterans Charity MOTORING fans were treated to a dazzling display of classic and supercars at the weekend (15 April 2023), as an impressive convoy of vehicles descended on Crieff Hydro Hotel for a charity event.

The event – organised by Mark Ryan from Driving Scotland in aid of veterans charity Erskine – saw more than 40 automotive gems travel by police escort from the Forth Bridges in South Queensferry to Knockhill Racing Circuit, before arriving at the iconic Perthshire resort on Saturday afternoon.

Dozens of veterans and their families were given the chance to ride in a vast selection of vehicles including the latest Ferrari 296 GTB and Bentley Bentayga, before being treated to lunch and refreshments at the hotel.

Erskine volunteer Zee Bremnar said: “Our veterans are truly the most magnificent people, and it was so rewarding to see so many of their happy, smiling faces on the day.

“We want to say a huge thank you to everyone involved, especially Mark from Driving Scotland, all the

drivers, the team at Knockhill Racing Circuit and staff Crieff Hydro Hotel.

“It truly was a really special day.”

Stephen Leckie, CEO of Crieff Hydro Hotel, said: “We were proud to welcome veterans who are in the care of Erskine to Crieff Hydro on Saturday for what was a fantastic event, supporting a worthwhile charity who go above and beyond for those who use its service and their families.”

The event was also supported by luxury car retailers Bentley Edinburgh and Graypaul Ferrari Edinburgh, as well as mobile caterers, The Bonny Bean.

Mark Ryan from Driving Scotland added: “It was an honour to arrange a memorable day out for our veterans and residents and their families from the Erskine Charity.

“We owe such a great debt to so many of our military personnel and we all wanted to provide a great day out.”

Cameron House Hotel Appoints Allan Wilson as General Manager as it Celebrates 200th Anniversary One of Scotland’s leading luxury hotels, Cameron House, has appointed Allan Wilson as General Manager as it enters a highly anticipated period of the resort’s history, celebrating its 200th anniversary this year.

Allan joins Cameron House from his previous position as Hotel Manager at IHG voco Grand Central Hotel, Glasgow, where he was responsible for overseeing all operational departments, playing a vital role in re-opening and re-launching the hotel as a voco brand.

A driven, and ambitious leader, Glaswegian born Allan began his career in hospitality as a waiter-turned-chef at the early age of 17 before working his way up the ranks in various operational and front-of-house positions across several world-renowned hotel brands including Macdonald, Hilton and Radisson Blu.

On his new position, Allan commented: “I have always regarded Cameron House as being at the pinnacle of the finest hospitality in Scotland. It’s a dream come true to work at the country’s most treasured and historical hotels alongside an inspiring and talented team of professionals.”

Allan possesses a strong leadership ethic driven by respect, honesty, trust, commitment in pride, the latter he pays particular attention to as he takes a hands-on approach to mentoring the hotel’s 600 strong hospitality team.

He continues: “I’m very much a people person and I am driven by nurturing talent. To me, our staff are our biggest asset as they deliver exceptional standards of service and warmth of Scottish hospitality. I couldn’t be prouder to lead one of the Scotland’s most renowned hotels at a time in the hotel’s future. Cameron House has a rich heritage and incredibly loyal employees, and to be part of its legacy is an exciting prospect.”

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Brewers and Pubs Showcase Sustainability Ahead of World Earth Day Ahead of World Earth Day on 22 April, UK brewers and pubs have come together at a parliamentary event showcasing their business innovations designed to brew and serve cleaner, greener beer.

Hosted by the British Beer and Pub Association, the parliamentary event saw brewing and pub businesses showcase the steps their businesses have taken to reduce their environmental impact, and outline what more could be done by Government to further their sustainability efforts.

Attended by MPs from across the political spectrum and businesses including Heineken, Molson Coors, Lucky Saint, Punch, Carlsberg, Adnams, ABinBev and Asahi, the showcase provided an impressive insight into the range of different actions pubs and breweries are taking in their journey to net zero. Businesses showed how they were making investments in regenerative farming practices, electric vehicles, and environmentally minded packaging to name a few. The occasion was also an opportunity for MPs to hear directly from businesses on the extra opportunities that could be taken if the Government invested more in the sector’s sustainability initiatives.

BUSINESSES OUTLINED THREE KEY ASKS TO SUPPORT THEIR EFFORTS ON SUSTAINABILITY: • Reduce complexity and costs of the environmental regulatory framework • Resource the development of low carbon technologies through greater investment

• Release potential for carbon reduction by providing funding opportunities for businesses Addressing attendees, Business Minister, Kevin Hollinrake MP said: “Pubs and breweries are at the heart of our local areas, and I commend the steps they are taking to reduce their environmental impact for the benefit of the communities they serve.

“The government is committed to making the UK a net zero economy by 2050, and it’s great to see the brilliant work being done by these businesses in support of this goal.”

Speaking at the reception, Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “We are proud to be leading the way on sustainability with our brewers and pubs innovating and creating new ways to be even greener throughout their businesses.

“Today’s event is just a snippet of what our sector is coming together to achieve, instilling sustainability from grain to glass. As an industry we are making great strides but to meet targets and continue to strive for a greener future. However, we also need investment and support from Government to do even more, for example the delay to DRS to ensure it will work effectively is welcome and we look forward to working with policy-makers on this and other steps on our road to net zero.”

For more information and inspiration on how pubs and breweries are innovating in sustainability visit: brewinggreen.org

Shepherd Neame Pub the Stag Inn Named a County Winner in Pub Awards The Stag Inn in Hastings Old Town has been named a county winner in this year’s National Pub and Bar Awards.

The historic Shepherd Neame pub, which is run by licensee Nicole Holt and her husband Nick, was the winner in East Sussex alongside 93 other county winners across the country in the annual awards.

They will all now go forward to the Grand Final of the awards in June, with a Regional and National award up for grabs. The aim of these awards is to highlight the positive and inspiring work being carried out across the UK’s hospitality industry.

The news was a double whammy for the team as they were also notified in the same week that they had retained their AA Rosette for another year, after first receiving it last year.

Licensee Nicole who has run the 16th century inn for the past five years, said: “We are really happy – the county award is a great achievement and as a reward we go forward to the next stage, so fingers

crossed!”

Since taking the pub on, the pair and their team have thrown themselves into Hastings life, hosting traditional folk evenings and entertainments like shanty evenings and a January Wassail, then adding in comedy nights and live music from both local talent and visiting artists. The Stag’s Head Chef Ben Cumberpatch also uses locally sourced ingredients compiled with extraordinary attention to detail for his range of delicious dishes, which earned the pub a place in the Good Food Guide last year.

Hastings is a town known for vibrant local events, and the Stag team can be seen throughout the year dressed up for Mardi Gras, St Patrick’s Night, Jack-in-the-Green, Old Town Carnival and the Hastings Bonfire.

“We try to bring new ideas to the pub to attract visitors, as we’re not on the main High Street, but at the same time we like to be respectful of the town’s tradition and the special place this old building has in the hearts of Hastings’ people,” added Nicole.

Hotels In The Metaverse: The Future of Hospitality?

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Issue 157

By Bryan Tan, Partner at Reed Smith (www.reedsmith.com) The term ‘metaverse’ loosely refers to a single, shared and immersive virtual platform, accessible anytime from anywhere through the use of virtual reality tools. While it may typically align itself closer to the gaming or entertainment industry, this future iteration of the internet is starting to attract interest from the hotel industry; with big names like Marriott and Citizen M investing in web3, purchasing land and even looking to build hotels and luxury resorts in the metaverse. It is all about the experience - and a digital, interactive experience at that.

As a purely digital world, the metaverse offers both an endless number of possibilities and legal risks to the hospitality sector.

These are uncharted waters for any business looking to take the plunge, and it is vital to consider the smart contracts governing these virtual interactions, how intellectual property operates in the metaverse, as well as the lack of regulation surrounding these virtual world platforms.

SMART CONTRACTS

INTELLECTUAL PROPERTY AND DATA Intellectual property issues are another potential hotspot for litigation that hoteliers should be aware of. A newly virtualized Hotel Metaverse is likely to face difficulties in transferring real-life IP rights to an online world, having to obtain the necessary licenses to digitally emulate things in the virtual world; ranging from the music played or the furniture used.

We have already seen instances of this happening in the video game industry - in AM General v Activision, AM General, manufacturers of the Humvee, sued the makers of popular military video game franchise Call of Duty for copying their design of the military vehicle.

There is high potential for cases of a similar nature to arise within the metaverse, and as such hotels must be adequately prepared for such challenges by obtaining the necessary clearance before planting their flag in the virtual landscape.

Portability issues are another consideration hotels must have. Like in the real world, we are likely to encounter customers who move between properties in various different virtual worlds or across hotel chains.

Thus, hotels must be aware of the data portability requirements in relevant legislation (such as the UK’s Data Protection Act) and make sure that their data policies comply.

REGULATION INCOMING

From check-in to check-out, a customer’s hotel experience whether in real life or online - is governed by a series of contracts, be it purchasing from the mini-bar or dining in the hotel restaurant. In the same vein, virtual hotels must get up to speed with the risks posed by ‘smart contracts’ - a self-executing contract where terms of agreement are written directly into a series of code on the blockchain - to mitigate any potential pitfalls that may arise.

At the same time, the hospitality sector can expect to see the development of regulatory frameworks governing the space; taking the form of either user-driven regulation, industry-led regulation, self-regulation or guidance driven by governments. Chances are the latter will prevail, with examples including the European Digital Services Act.

As well as the danger of blockchain fragmentation, the technology responsible for smart contracts is vulnerable to hacking, where hackers may be able to access funds stored within these contracts, as well as risks posed by bugs and human error. As a result, hotels must acquire the expertise needed to deal with blockchain technologies to ensure these issues are adequately dealt with.

Such a framework, or frameworks, no matter the form, will have to address issues such as anonymity or digital-only identities, duties imposed on platform owners, as well as the legal repercussions of virtual actions such as those taken by Mr. Bungle in online community LambdaMOO in the 1990s. The hotel and wider hospitality sector must take note of developments in this nascent area of regulation to effectively mitigate any risks this may pose.

Commercial risks may also arise when dealing with smart contracts - similarly to transaction fees in the traditional banking system, ‘gas fees’ exist in the virtual realm, requiring users to pay a fee to network validators whenever they seek to execute a function on the blockchain. Hoteliers must take these volatile and often costly considerations into account when investing in the metaverse.

Overall, the metaverse will introduce users to a totally novel, fully immersive experience, and while this may excite many within the hotel industry, hoteliers must remain vigilant in mitigating the possible risks that may arise.

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Urgent Workforce Solutions Needed to Avoid Summer Slump UKHospitality has demanded immediate action from the government to avoid a summer staffing slump for the sector.

The latest data from the Office for National Statistics (ONS) again confirmed no significant improvement in the vacancy rate for the sector, which remains at around the 140,000-mark for the fifth month in a row.

The trade body has consistently urged the Government to take action to alleviate these issues and today’s figures from the ONS reinforce the urgency to do so.

There are, they say, solutions available to help solve this crisis, through making changes to the immigration system to provide an immediate boost to the workforce and reforming the Apprenticeship Levy to enhance our already strong track-record of developing home-grown talent.

UKHospitality Chief Executive Kate Nicholls said: “Hospitality businesses are now entering the busy summer season but what should be a time of optimism has become one of despair.

“Staff shortages have plagued the sector for years and the labour market now appears to have stagnated at the worst time for hospitality, with vacancies 48% higher than pre-pandemic levels.

“The results are stark. Nearly half of businesses are being forced to reduce opening hours per day and a third are reducing the days they open per week. There is no doubt that the sector will be going into the summer understaffed, with significant knock-on impacts for consumers.

“Whether it’s pubs and restaurants that are unable to find a chef, or wedding venues that are struggling to recruit much-needed seasonal workers, everyone is affected.

“If hospitality businesses were fully staffed, we could be contributing so much more to the Government goals of economic growth and driving down inflation. That should be incentive enough for the Government to heed our calls and take action.

“Combined, changes to the immigration system to help businesses better recruit and reform to the Apprenticeship Levy would put the sector in a position to succeed for years to come.”

New SIBA Independent Beer Award Winners Medals Introduced for 2023 Season The Society of Independent Brewers (SIBA) has launched new-look Independent Beer Awards 2023 winners medals, including an option for Gold medal winners to use medals featuring their 90+ winning score.

The badges were developed by SIBA Head of Comms & Marketing Neil Walker with design partner MA, in consultation with the SIBA Competitions Committee chaired by SIBA Board Director Anneli Baxter. The new winners medals come after a major shake-up of the awards categories and a new international style judging system was introduced in 2022.

“The new SIBA Independent Beer Awards winners medals further cement the competitions place as the leading beer awards in the UK, with the new categories introduced

last year alligning the competition with internationally recognised styles and judging processes. Gold winners will also have the option of using a new style medal which displays their score too, giving a further buying incentive for consumers browsing beers on the shelf. I look forward to seeing the medals in action when they are officially launched at our first Regional Awards of 2023, at MaltingsFest in Newton Abbot on the 20th April,” says Neil Walker, SIBA Head of Comms & Marketing.

Under the new awards rules introduced last year to align with internationally recognised beer judging standards beers, must score 70/100 or more to be awarded a Bronze Medal, 80/100 or more to gain a Silver Medal, or a whopping 90/100 or more to take the top Gold Medal Awards.

Hotel RevPAR in the UK Reaches Year High Over Easter Weekend Issue 157

Independent hotels in the UK recorded a spike in RevPAR (revenue per available room) over the Easter weekend, measuring £121 on 8 April 2023 – the highest figure recorded in the UK this year. This according to new data from hotel management system RoomRaccoon The figure comes as a result of increased occupancy and ADR (average daily rate) over the four-day period.

Hotels reported a 7% increase in occupancy rate, averaging 58% (peaking at 70%), as well as a 5% increase in ADR, averaging £151, in comparison to the holiday season in 2022.

Commenting on the data and the industry’s recovery, Ed Kerr, Market Head of RoomRaccoon UK and Ireland, says: “The data reflects that hotels are generating better revenue for their spaces by capitalising on high occupancy rates over the holiday season. However, the increase in ADR can indicate the need to com-

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pensate for inflation and rising operational costs in 2023.”

Ed recommends that hotels pay close attention to market data to capture demand and maximise revenue despite uncertain economic times: “Selling time-limited inventory like hotel rooms at a fixed price year-round is a common mistake that costs hotel operators thousands in lost revenue. This is something that hotels simply cannot afford in today’s economic climate.”

“Our data show that hotels that use two or more yield management rules can increase their RevPAR by more than 14%. With dynamic pricing tools, like RoomRaccoon’s yield manager, hotels can remain competitive, and save valuable time with automatic rate updates that maximise revenue according to demand,” says Ed Kerr.

Hospitality Rising Hits More than 100,000 Job Applications Leaders behind UK’s biggest recruitment movement unveil incredible results as new operators sign up The biggest hospitality recruitment initiative in the UK, Hospitality Rising, has attracted over 100,000 job applications, less than 6 months after the official campaign launched.

Hospitality Rising’s inaugural campaign, ‘Rise Fast, Work Young,’ has been going from strength to strength since it was launched last October, in a bid to tackle the sector’s high number of job vacancies.

Supported by some of the world’s most successful hospitality leaders and best-loved chefs, #RiseFastWorkYoung aims to entice new recruits by showcasing the opportunities and promise that come with a career in hospitality.

The targeted social media led campaign uses long term branding building to drive awareness and change consideration to work in hospitality whilst also offering supporters unlimited job postings on the Hospitality Rising careers website.

Mark McCulloch, founder of Hospitality Rising and campaign director, said: “The backing we’re getting from supporters is resulting in their vacancies being seen by a new audience as well as helping us reach our long

term goals. 100,000 Job applications through our careers website shows our audience is responding to the campaign on mass and that we’re really making a connection. We are ever grateful for everyone who has invested in Hospitality Rising and continue to thank those who have made this vital movement possible.”

“There is no question we are blown over by the number of applications within such a short space of time. To be able to better understand what attracts both Gen Z and Millennial job seekers into hospitality is something that we can build on to help the industry and reduce vacancies. We all want young people to see what a vibrant place hospitality truly is to work in so reaching 50% of the UKs 16-30 year olds already is definitely a game changer.”

It comes as just this week seven more operators supporting the campaign have been announced in addition to more to 300 businesses as well as celebrity chefs and hospitality leaders.

The latest investors from across the UK are from a broad spectrum within hospitality; restaurant, bars, QSR and hotels – Living Ventures, The Ned, Quarter Ltd, First Restaurants, The Vineyard, Ned’s Noodle Bar, Army & Navy Club, and Tate Eats.

Easter Weekend Boom for Hospitality Industry Issue 157

Bookings up 14% for Easter weekend as consumers defy the cost-of-living crisis to celebrate the first bank holiday of the year

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booking among consumers, while Friday and Saturday saw the most dinner bookings. Easter Monday, despite having the fewest number of bookings across the four days, did have the highest increase in bookings (23%) compared to last year.

Hospitality technology provider, Zonal, has revealed new insight showing a 14% increase in bookings over the Easter bank holiday weekend compared with 2022.

Overall, the insight reveals that dinner bookings were up 22% over the whole weekend, compared to last year, and lunch bookings rose by 43%.

Brunch proved a big winner this year, with bookings up 98% on 2022.

While this still accounts for less than 1% of overall bookings, brunch presents an untapped Easter opportunity for hospitality businesses to drive sales and revenue next year.

Olivia FitzGerald, Chief Sales and Marketing Officer, Zonal said: “The rise in bookings for Easter weekend represents a move in the right direction for hospitality and introducing an Easter brunch next year could be a real opportunity for the trade. Operators can tap into the occasion next year by driving sales through advanced promotions, offers and up-selling.”

Occupancy Saving the Day as Q1 Shows STR Returns Rising Above Inflation

Across the four-day period Easter Sunday lunch was the most popular

Short term rental returns have risen strongly so far this year as the impact of both rising nightly rates and occupancy lift the sector ahead of inflation1.

Analysis by Key Data indicates a strong year for the industry if the momentum built up in the first quarter of 2023 can be sustained.

While nightly rates for 2023 have remained flat in the UK and the US, which means they have fallen in real terms, higher occupancy means that there, and globally, overall returns per room are much higher year on year.

Globally, average daily rates (ADRs) for 2023 were up 3.4% annually by the end of Q1, with occupancy climbing 17.6%, revenue per available room (RevPAR) is 21.6% ahead of last year.

The data reflects 2023 bookings made or taken by 1st April 2023.

Q1 LEADING INDICATORS BY REGION UK ADR was noticeably weak, rising just 1.7% to £164 ($204). However, coupled with a 13.2% YoY increase in occupancy, RevPAR is currently up 15.1% year on year. Inflation reached 10.1% in the UK in March, meaning ADR has fallen hard in real terms.

USA ADR is flat at $296 but with occupancy climbing 12% YoY, RevPAR is running 11.9% higher than last year.

Inflation reached 5% in the US in March.

ASIA Asia is performing extremely well. ADR is up 18.6% at $126 while occupancy has increased 56% YoY. RevPAR is currently running 85% ahead of 2022.

MIDDLE EAST ADR is also down heavily in real terms in the Middle East, where nightly rates have only risen 2.4% to $172. However, occupancy is up 25.3% YoY, sending RevPAR 28.3% higher than last year.

EUROPE ADR is still struggling in Europe where it has also fallen in real terms, with nightly rates only up 5% to $170 (€154). However, with occupancy increasing by 17.4% YoY, RevPAR is up 23.2% from last year. Inflation reached 8.5% in the Euro area in February.

GLOBAL Globally, average daily rates (ADRs) for 2023 were up 3.4% annually by the end of Q1, with occupancy climbing 17.6%, revenue per available room (RevPAR) is 21.6% ahead of last year.

Melanie Brown, Executive Director of Data Insights at Key Data, commented: “This was a promising start to the year but the outlook for 2023 remains on a knife edge. With ADRs weak, it is occupancy that is currently rescuing returns for owners and operators.

“While the picture can easily change, these initial readings of the market indicate greater demand and higher confidence among the majority of consumers who may be withstanding cost of living pressures better than expected. However, any economic shocks this year could change the picture quite dramatically.”

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.

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

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.

Pubs can enter the competition as many times as they like during the promotion period.

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

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.

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

“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.

Saniflo Sanispeed Facilitates Workshop Change Of Use DL Mechanical is a Nottingham-based business specialising in plumbing and pipe fitting engineering services. The company works with a broad portfolio of clients in the commercial and educational sectors designing, engineering and installing new pipework for water, steam & condense, oil and gas, soil and vent, rainwater among a range of other services.

An FE college in Nottinghamshire called on DL Mechanical’s expertise to advise on a change of use project that would improve the facilities for mechanics apprentices. Changing a classroom to a workshop required the installation of a wash down area. A site survey confirmed that no drains were in the immediate vicinity of the required area, so an alternative solution was found.

With advice from local plumbers’ merchant, Willbond, a Saniflo Sanispeed+ grey water lifting station was specified to discharge the water from the new washdown area. With its robust 400-watt motor and low activation level of 95mm, the unit was connected to a Zip water heater and the washdown areas to discharge hot and cold waste water

through small bore pipework up 3m to an adjoining pipe. This ran by gravity to a soil and vent pipe some 60m away.

Terry Fisher, Mechanical Contracts Manager at DL Mechanical, oversaw the project; “The Sanispeed+ pretty much enabled the project to go ahead. Bar drilling a bore hole – which would have been prohibitively expensive – a pumped solution was the only way forward. The Saniflo unit is a simple plug and play solution, so proved easy to install and it has been working efficiently and effectively from day one.”

The Sanispeed+ is ideal for pumping waste water from appliances and sinks in light commercial applications and with four inlets it connects to a range of appliances. It has a working temperature of 35°C but can handle temperatures up to 75°C for short periods. It has a quiet motor and can be installed below counters or in cupboards out of sight if required.

Reader Enquiries - Tel: 020 8842 0033 / www.saniflo.co.uk

You May Be In Limbo, But Just Not Know It 16

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Issue 157

By Donna Obstfeld, twice published author and expert in Human Resources (HR) and management at DOHR (www.dohr.co.uk)

THE LAW CHANGED In July of 2022, the Supreme Court ruled that the percentage method for calculating annual leave and / or annual leave pay for part year workers was illegal. A part year worker may be someone who is on a zero hours, flexible hours or seasonal worker contract.

The decision was that all employees were entitled to a minimum of 5.6 weeks of annual leave which they had to take and be paid for. The challenge then became how much are they paid each time they take leave. The answer is that they must be paid their average weekly salary for each week of leave. To calculate this, you need to recalculate the average weekly salary before each leave period, whether it is a day, 3 days or a week and then pay that amount for the leave period.

To calculate the average weekly pay you use a reference period of up to 52 weeks. You only include weeks where the employee has had some earnings, including previous holiday pay, and ignore any weeks where no money was earnt. You need to go back up to 104 weeks (2 years) until you have 52 weeks of data. If there are not 52 weeks of data, either because they didn’t work enough weeks or because the employee has less than 52 weeks service, you use the weeks available to calculate the average weekly earnings.

This is complicated and has caused uproar across many industries, including the hospitality sector. The administration is complex and extremely time consuming, but this is currently the law and employers must follow the new rules.

There are many issues with the new calculation methods including the fact that two employees working the same hours across the year, one on a part time basis and one on a zero hours basis, can receive different

amounts in holiday pay. The zero hour employee will receive more pay and more leave. An employee who works full time for 8 weeks every summer and 3 weeks every Christmas and remains on payroll permanently, will be entitled to 5.6 weeks of paid leave, the same as a full time employee working a full year. The ruling by the supreme court is fundamentally flawed.

However, the Government recognised the problem the ruling caused and launched a consultation which closed on 9th March 2023. They are looking at making changes to the reference period so that the average weekly earnings calculation before each period of leave is based on 52 weeks regardless of whether the employee worked or not. Therefore, in the example above, the total earnings in the 52 weeks prior to leave would be dived by 52 weeks instead of 11 weeks. This gives the employee the same amount of annual leave, but their holiday pay is significantly decreased.

SO WHY ARE WE IN LIMBO? It is possible that you have overpaid some staff and underpaid others and although those overpaid won’t be offering to pay back the money they have had, those you underpaid may seek to reclaim unpaid holiday pay.

We are however waiting for a change in the law following the consultation. We don’t know exactly what changes will be made, but we know that some of the discrepancies will be removed.

In the meantime, you may need to do several things to mitigate your financial losses: 1.Top up the holiday pay for those you have underpaid, perhaps putting a provision for clawing back the money if the law changes again.

2.Continue to overpay staff taking holiday now, knowing that if the law changes you will have overpaid them. Again a contractual provision allowing you to claw this back may need to be considered.

3.Issue a series of short term contracts each time you employ a seasonal worker, terminating their employment at the end of their contract.

4.Stop using zero hours staff and put them onto a part time contract with fixed hours and match their holiday entitlement to their working patterns and pay.

Whatever you decide to do in the short term, it is important to understand what the employment legislation requires and this isn’t always exactly the same as the financial legislation, so do ensure your payroll is being processed properly.

Five-Star Hotel Partners with Local High School to Encourage the Next Generation of Hospitality Talent Sarah Hercules commented: “We are absolutely delighted to be partnered with Queen’s Park High School and I’m very much looking forward to working with them over the coming year. Our fundamental aim is to help inspire and grow the next generation of hospitality talent in Chester and what better way to do this than starting right at grassroots level. At The Chester Grosvenor, our people are at the very heart of delivering a five star experience, so it is important they are nurtured and have opportunities to develop. In light of this, we offer a wide range of apprenticeships to enable our team to work towards a recognised qualification, as well as other professional development opportunities throughout their careers.”

A hotel in the heart of Chester has partnered with a local high school as part of a Cheshire wide effort to encourage early hospitality careers — inspiring the next generation of talent through hands-on experience.

The partnership between The Chester Grosvenor and Queen’s Park High School comes as part of a district wide initiative by the Chester Hospitality Association (CHA) and the Pledge Partnership, which sees schools across the city paired with an associated hotel.

As it looks to broaden the career prospects of its students, The Handbridge-based school is leading the way in the local area — providing outstanding careers education and personal development programmes for its students through a wide range of partnerships such as this one.

With Andrea Watts, Head of Careers at the helm, Queen’s Park High School was selected to pioneer the recent ‘Hotels and Schools Programme’ in partnership with The Chester Grosvenor — a move which looks to encourage stronger links between the worlds of hospitality and education.

The leadership team at the school has already met with Sarah Hercules, Learning and Development Manager at The Chester Grosvenor, to discuss the vision and desired outcomes of this new partnership. Some key areas of focus are to raise students’ aspirations through real-world experience and to provide personal development opportunities for all.

Over the next academic year, the programme of events will see students undertake work experience at the hotel, which will include catering masterclasses, careers workshops and fundamentally, the development of transferable skills taught by seasoned professionals with impressive hospitality careers.

The Chester Grosvenor is continually looking to recruit more apprentices, with an array of great opportunities available to prospective young talent. The hotel’s Executive Head Chef, Elliot Hill is a huge advocate for providing educational opportunities in hospitality and alongside his colleagues, is looking forward to offering local students an insight into the world of five-star hospitality.

Andrea Watts added: “The opportunities that this partnership will bring are limitless. We are passionate about ensuring all of our students have access to personal development opportunities, which will provide them with the knowledge, skills and experiences to be successful in the world outside of the classroom.”

Steven Hesketh, Executive Board Chair of CHA added: “This is collaboration at its best, and it’s great to see schools embracing hospitality and of course why not, when you have the crème de la creme of hotels, The Chester Grosvenor on offer alongside a dozen other high end hotels in the city. The Chester Hospitality Association is so proud to get this Hotel Schools Program launched.”

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/

How Can Hospitality Businesses Prepare For the 2023 Plastic Ban? 18

CLH Digital

Issue 157

By Nathan Gray Head of Sustainability at Reconomy (www.reconomy.com) The subject of plastic pollution has become a hot topic over the last five years in the wake of David Attenborough’s Blue Planet BBC series.

most sustainable, in terms of recyclability, production and circularity credentials. Wood cutlery, though more expensive, may be a better alternative as it is 100% renewable and doesn’t contribute any plastic waste.

The hospitality industry is a significant contributor to this problem, and with predictions that there will be as much plastic pollution as fish in our oceans by 2050, action needs to be taken.

CONSIDER REUSABLE ALTERNATIVES If possible, try to promote products that are reusable such as steel cutlery, plastic tableware and ceramic plates. Of course, this will be easier in closed environments such as offices, canteens and restaurants. This is harder to achieve in an open street food or takeaway environment but could be tempered with a deposit scheme.

According to government estimates, consumers in England use 2.7 billion items of single- use cutlery per year, with only 10% of these recycled. This has a devastating effect on the environment and wildlife.

To help reduce the pollution caused by these materials, the government has recently announced that a wide range of single-use plastics will be banned in England from October 2023.

Music venues such as Glasgow’s OVO Hydro operate a £1 deposit scheme with every drink they sell – the £1 is refunded at the end of the evening upon return of the cup, which can be reused up to 300 times.

Plastic bowls, cutlery, balloon sticks, plates and trays will be banned, alongside types of polystyrene food containers and cups. Consumers can no longer buy these products from businesses such as takeaways and retailers.

With wide-ranging repercussions for the hospitality industry, Nathan Gray, Head of Sustainabiliy at Reconomy shares his thoughts on what this means and how businesses can embrace waste reduction and recyclability.

IS THIS A GOOD IDEA? While the government’s decision should be welcomed, it is important to remember that the new products selected should be more sustainable than the single-use plastics they are replacing. If disposed of correctly, some single-use plastics are recyclable, yet issues arise when large quantities of these materials are littered.

Businesses should ensure that they are not opting for materials with very few recycling options and infrastructure available. For example, compostable products may degrade quicker than plastics, but this is pointless without separation from other waste streams.

So, what can businesses do to maximise the environmental benefits of their switch from single-use plastics?

RECYCLE AND REPURPOSE Businesses should also look to extend the life cycle of their plastic products through recycling and reuse.

CONDUCT A PLASTIC AUDIT One of the first things businesses should do is to identify every piece of plastic used during their operations. The goal should be to calculate the total plastic weight used as well as the different types of plastic.

Itemising each material gives a complete overview of business operations. An audit should be separated into plastic items sent to waste, and those which will be recycled.

Calculating the true impact of an enterprise upon the planet can be a compelling motivator to adopt more sustainable practices which can then be communicated across the workforce.

The cyclical nature of this process allows materials to be reused again in manufacturing or operational procedures and doesn’t consign plastics immediately to landfill or ocean waste as in linear methods.

For any on-site waste, ensure that you have dedicated recycling bins available. You should also brief your employees accordingly on which materials go where and the benefits of following this.

One novel recycling incentive is the reverse vending machine which will collect plastic items in return for a monetary award. This could be a voucher or even a charitable donation.

Sources

REDUCE YOUR USAGE A plastic audit should help you establish which single-use items are used in the largest quantities. Tackle these first by trying to source more sustainable alternatives.

This could involve a conversation with your suppliers to source easily recyclable materials. It is best to take advice on what products are the

Far-reaching ban on single-use plastics in England - GOV.UK (www.gov.uk) https://www.ovohydro.com/visitor-information/stack-cups https://www.thebubble.org.uk/lifestyle/travel/the-hospitality-industrys-over-relianceon-single-use-plastic/ Plastic Recycling | Singlye- Use Plastics | Reconomy | Waste Management Reverse Vending - Reconomy

LittlePod Wins the King’s Award for Enterprise LittlePod is celebrating this morning having been named amongst the first-ever winners of the King’s Award for Enterprise (Sustainable Development).

Since its launch in 2010, the natural ingredients company has used its Campaign for Real Vanilla to support farmers in the Equatorial regions, helping communities to sustainably farm the fragile rainforests that surround them, whilst encouraging consumers to purchase the precious crops that are grown there.

Led by Managing Director and founder Janet Sawyer MBE BEM, LittlePod are previous winners of the Queen’s Award for Enterprise (Sustainable Development), receiving the UK’s most prestigious business accolade in 2018.

In an announcement made this morning (21/4/2023), LittlePod was amongst 148 businesses and organisations across the UK to be recognised with a King’s Award, becoming one of the first to receive the newly renamed honour and sparking celebrations at the company’s HQ in Farringdon.

“This is a momentous occasion and a red-letter day in the history of LittlePod,” said Ms Sawyer, who was awarded an MBE in 2020 in the Queen’s Birthday Honours List in recognition of her company’s continuing contribution to international trade, exports, and sustainability. “It is a great honour

to receive the King’s Award and is a testament to LittlePodders both here and abroad, who support our campaign for REAL vanilla as 97% of vanillin sold in the West is artificial".

In 2014 LittlePod began a collaborative project with their vanilla farmer in Indonesia.

After reviewing much research and methods of growing vanilla, the LittlePod community orchard pioneered the idea that vanilla cultivation could ensure a multifaceted income stream for the farmers thereby growing vanilla in a polyculture system rather than the monoculture system practised at the time, by mimicking forest ecology in this way. The benefits aren’t just for the farmers who depend on this high-value commodity but also for the environment; soil preservation, forest regeneration and biodiversity.

“It is crucial that we continue to underline vanilla’s value to the world, encouraging the indigenous farmers on the Equatorial Belt to preserve and protect the rainforest regions and doing our bit to aid biodiversity, protect the planet and tackle climate change and its impacts. Winning the King’s Award will help LittlePod a great deal as we continue to press ahead with our Campaign for Real Vanilla, and here at our HQ in East Devon, the team couldn’t be more thrilled this morning.”

Visit www.littlepod.co.uk

New Award Winning Technology Can Save You 35% To 55% On Cooking Oil in Deep Fryers If you own a restaurant or a kitchen with a deep fryer, then you might be surprised at how much you spend every year on cooking oil. Have you ever calculated this direct cost? If you haven’t, then you should, because Canadian Company, Eco Friendly Chef Corp. is helping thousands of professional kitchen operators to dramatically cut their oil costs in half.

A new innovative product called OiLChef is revolutionizing the food industry. The award-winning OiLChef device is one of the most sophisticated technologies available in the world for deep fryers today. It is not a filter or a chemical, but rather a device which is simply installed in your deep fryer in less than 10 seconds!

Putting the OiLChef in your fryer will give you a competitive edge and attract more consumer dollars. Your fried food items will absorb less oil and therefore will contain fewer calories. Good for the consumer, good for the bottom line.

Reduce carbon footprint: It will minimize your environmental impact through a reduction in energy and oil consumption.

Faster service: Food cooks quicker.

Reduce food waste: Food is crispier and holds its shape and texture for longer. Great for food delivery.

Zero flavour transfer: It prevents flavour transfer between different foods being cooked in the same oil.

Kitchen smoke and frying odours: It reduces the smoke and odours of frying in your kitchen/restaurant. Creating a more pleasant working and dining experience and minimizes the workload on your air filtering systems and maintenance.

Health & safety: It reduces the smoke point of your oil, and thereby lowers the risk of a deep fryer fire. Also, staff interaction with changing the fryer oil is cut down by at least half, reducing risk of accidental burns and oil spillage.

Reduce operating costs: It gives you the opportunity to cut down or move away from costly monthly additives required to improve oil quality. Fewer people hours are required each month for fryer changes.

For further information visit www.oilchef.co.uk Contact Louis Farry by phone or email: louis.farry@oilchef.com or Tel. 07448419664

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 footprint.

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

The Importance of Interior Design in the Hospitality Sector and its Impact on Customers 20

CLH Digital

Issue 157

From colours and lighting to acoustics and architecture, the interior design of any hospitality setting is vital to get right in order to help ensure the customers' experience is a good one. Mara Rypacek Miller, Managing Director at Industville Ltd (www.industville.co.uk), gives her expert advice on how you can influence your audience’s psychology with interior design to help grow your business.

Whether you’re running a hotel, bar, cafe or a restaurant, interior design is more important than you think, as Mara explains “Interior design in the hospitality industry is of vital importance when it comes to creating a positive experience for your guests, your staff, and anyone else who steps foot into your establishment. Great hospitality settings don’t just happen; they are meticulously designed that way. The design represents the audience that you’d like to attract, communicates your brand, and ensures you achieve your business goals and objectives.”

FIND YOUR INTERIOR DESIGN FOCUS As you work on your concept, remember to tie together the style and feel of your establishment to your branding. Mara explains “The interior design must never lose sight of three important factors; the customers, the space and the brand philosophy. A great design will achieve synergy between these three elements.

Decide who is your core audience and what do they want from their time spent in your establishment? How can you deliver on your brand promise in a visually appealing way? Keep these questions in mind as you decide everything from your overall aesthetic to colours, furnishings, artwork, fixtures, and so on."

USE PSYCHOLOGY TO CHOOSE COLOURS

Ambient lighting is the most prominent type as it sets the mood and overall atmosphere of a space, whilst providing a room with sufficient lighting. Task lighting helps guests and staff to accomplish basic tasks like reading the menu in a café or restaurant or applying makeup or shaving in their hotel bathroom for example.

Accent lighting can then be used to highlight points of interest in a room such as artwork, plants, or architectural features. This type of lighting requires three times as much light as the surrounding areas to create a focal point".

Think about the function of the space and how you could enhance or compliment it. Would you like warm lighting to create a cosy atmosphere in a hotel, or bright lighting to create a lively mood in a quirky bar or café. Would you like the lighting to wash the wall in a decorative fashion or do you need focused task lighting by a bed or armchair for example? Different functions will demand different types of lighting. It is also important to ensure the lights are independently controlled, as well as installing dimmer switches for each light source, to allow for a wide variety of moods to be created throughout the day.

Your lighting should reflect your brand story and hence you will want to use lighting made from the highest quality materials. Not only will this enhance the overall atmosphere, but it will also improve perceptions of your brand, giving it individual flair. Mara explains, "At Industville all of our lights are handcrafted from quality materials such as pure brass or copper. Investing in quality also means the lights will last longer and with energy consumption levels likely to be high in hotels, bars and restaurants, this is something to bear in mind.

Industville bulbs utilise eco-friendly, cost-effective LED technology making them both practical and stylish".

SCENT AND ACOUSTICS Scent is one of the senses that is closely linked to memory, so it has a huge impact on how guests remember their experience and has the power to change the entire perspective of a place. Mara explains “Studies have shown that apple and cucumber scents, for example, make a room feel spacious whereas barbecue smoke makes a room feel smaller than it actually is. Scents such as lavender relax the brain and vanilla and chamomile are known to reduce stress, anxiety, and depression. Citrus and peppermint scents, on the other hand, increase alertness”. Mara continues, “Think carefully about the emotions and memories you wish to evoke in your guests and pick a scent accordingly, believe it or not, the smell of your establishment is part of the way your customers form opinions of your business, and will also affect their spending habits".

Similarly, the acoustics have a profound effect on a guest’s experience. “The type of establishment will determine what type of sound it should have,” comments Mara. She continues, “Different spaces will require different acoustics and getting it right is key when designing a comfortable hospitality environment; one that will deliver a great experience for customers, and appropriate return on investment for the business owners. For example, in a café setting guests don’t want to have to shout to hear each other, and similarly they don’t want to whisper to ensure the customers at the neighbouring table can’t hear them. On the other hand, a lively, young, contemporary bar may opt for louder music to evoke a party atmosphere and increase sales of alcoholic beverages”.

Psychology plays an important role in choosing the right colours for your interior design. “For hotel bedrooms and bathrooms, cool colours such as blue and green work well as they are known to promote relaxation and calm,” comments Mara. She continues, “Small accents of yellow have also been proved to stimulate conversation and therefore work really well in cafes or bars. Bright red, orange, and yellow are regarded as the best colours for restaurants because of how they help in stimulating appetite. Furthermore, orange and yellow are also associated with happiness and warmth making them popular choices within hospitality settings”.

THINK ABOUT YOUR SURROUNDINGS

Saturation and shade also play an important role in colour psychology. Mara says, “As a rule of thumb, light colours are perceived to make rooms feel brighter and more spacious. Whereas dark colours, lend themselves to creating a sophisticated and intimate environment. An intimate space such as a bar may wish to concentrate on darker tones, whereas by contrast an open lobby in a hotel will look most welcoming with light colours like gold and cream to create a sense of luxury and grandeur".

More and more businesses within the hospitality sector are designing their premises to blend in with their surroundings in a complementary way. “This can be accomplished by creating open plan spaces where large windows and doors merge indoor and outdoor areas, bringing the outside in. Focusing on biophilic design is another way to create a harmonious space, take inspiration from elements found in nature such as natural light and materials and reflect these in your interior design, architecture and style,” suggests Mara.

PAY ATTENTION TO YOUR LIGHTING

Mara continues “Our natural circadian rhythm is vital in ensuring general wellbeing, affecting everything from our all-important sleep patterns to the molecular clocks that regulate the timing of our cellular activities.

Keeping this rhythm in check, means we not only feel better but also perform better too, hence businesses are keen to ensure they provide the right environment for their guests”.

From the moment guests walk through your door into the reception or entrance, they notice various aspects that contribute towards shaping their all-important first impression; therefore, your choice of lighting can significantly affect the way they view your establishment. Mara advises "The key here is to maintain the brand concept of your hotel, bar or restaurant. The correct blend of layered lighting is vital to get right as it influences human moods and emotions, resulting in many commercial benefits. Not only will it ensure customers enjoy their experience and ultimately spend more time and money within the establishment, but it will also mean they are more likely to return and give good recommendations to family and friends".

Lighting is one of the most important aspects to think about in any space, as the right light can change the dynamics of a room to create the perfect ambience. There are three main types of lighting: ambient, task and accent, each adding a different layer to the interior. Mara explains, "To accomplish a well-thought-out, welcoming space, you need to embrace the complete range of lighting sources available: pendant lights, recessed lights, chandeliers, track lighting, tall floor lamps, small table lamps, wall sconces, under cabinet lighting, and other spot lighting. My advice is to vary the lighting sources to create little pockets and pools of illumination.

If your hospitality establishment is fortunate to have an outdoor space, it is vital you make the most of the area. Mara explains, “The exterior of your establishment holds the same design opportunities as interiors and having the correct lighting is vital to making the most of any outdoor space. Not only should lights be stylish, but they also need to be functional and can even be used to create different zones depending on what the area is to be used for. Lighting plays a key part in ensuring an outside space comes together and can really take a design to the next level. When used in the right way, lighting can be used to make stylish, thoughtfully designed spaces, creating just the desired atmosphere whether it is for an informal alfresco lunch or a chic, bustling outdoor cocktail bar”. Thanks to technological advances, IP65 rated outdoor lighting designs are available in a wide range of finishes, fittings, and styles, meaning there is an outdoor lighting option to suit any outdoor space from modern, state-of-the-art hotel terraces to brick, wood, or traditional gardens.

Alliance Online Reviews the Latest Buffet Trends and Products As temperatures start to rise and winter becomes a distant memory, the UK hospitality and tourism sectors begin to look to the beginning of the late spring and summer seasons. With one of the largest up and coming trends of 2023 being buffet style dining Alliance Online talk through the newest products to help you take advantage of this theme.

DAPPER DISPLAYS Buffets areas are a staple of most hotels, especially ones which offer breakfast and lunch options. With refined options for crockery, cutlery and glassware it seems only right to match them with an equally premium food display area. So, if you’re looking to add a touch of sophistication to your display offering we firstly recommend items from Craster’s new range of Fare Display Trolleys. The system is fully modular meaning it can be tailored to your particular taste and layout along with various shelves, pots and rails allowing you to build exactly what you need.

If you are already happy with your buffet area but want some new ways of displaying the food itself, then Craster have you covered on that front too by way of their Tilt Buffet range. The selection comprises of multi-level stainless-steel riser frames and matching presentation plinths and bowls. The plinths can be made of either walnut, white marble or grey marble whilst the bowls come in brass, grey ceramic and white ceramic giving your displays a stylish and contemporary aesthetic.

VINTAGE IS VOGUE The next buffet trend hitting the industry is vintage serveware and pieces which evoke feelings of retro and rustic vibes. One great range which perfectly encapsulated this antique aesthetic is GenWare’s Vintage Steel collection. The selection of products include classic black with golden handle mini serving frying pans, saucepans, and oval dishes along with copper serving cups and ramekins and fin-

ished with accenting industrial steel pieces too.

MELAMINE IS GOING MAINSTREAM Finally, we come to our last trend which is the inclusion and rise in popularity in melamine buffet solutions. The durability and versality makes it perfect for catering serveware but the finish ensures that the material doesn’t look plastic. A prime example of a sleek and modern use of melamine is the Hoxton range from Dalebrook with its matte finish and wide variety of dishes and platters making it perfect for any hotel or restaurant buffet area.

For more information on any of the ranges included or other options available for buffet solutions contact Alliance Online on 01270 252333 or email us on hello@allianceonline.co.uk.

Fo od Allergies The Importance of Paying Attention 22

CLH Digital

Issue 157

This month, April 24-30 sees the return of Allergy Awareness Week, which once again aims to raise awareness about allergies and offering help and support to those living with allergic conditions.

Law. Natasha’s Law was introduced following the tragic death of Natasha Ednan-Laperouse, who died after eating a baguette from Pret-a-Manger, which contained sesame flour, to which she was allergic.

However, for those working in the catering and hospitality industry, allergy awareness is an essential part of your day-today role.

All catering and hospitality businesses must follow the allergen information rules set out in EU Food Information for Consumers Regulation. These regulations state that you have to provide allergen information to the consumer for both pre-packed and non-prepacked food and drinks, as well as ensuring you have strict processes in place to manage food allergens and requests using specific measures both front and back of house.

Allergies, coeliac disease and food intolerances are very much real and affect more people than we may think. reactions might be a minor rash or as severe as a complete immune system shutdown anaphylactic shock, either way allergies are an essential topic within your food safety management system and should be treated as such.

The UK hospitality sector has a responsibility to ensure that they provide a safe and enjoyable experience for the Food Hypersensitive (FHS) customers. However, this has not always been the case, and there have been many instances of customers being exposed to allergens without their knowledge, leading to severe reactions and even fatalities. In recent years, there has been a growing awareness of the issue, and the hospitality sector has been taking steps to improve their practices and ensure the safety of their customers, however, issues are still occurring due to a lack of training and documented processes. Near miss reporting is a thorough way of reviewing issues and preventing serious reactions from occurring going forward.

Allergies affect About 1-2% of the adult population and 5-8% of children, some of whom grow out of their allergies as they get older, this number is increasing with adults developing allergies in later life.

A survey by the Food Standards Agency found that 51% of people with allergies avoid eating out altogether, and 29% feel that their allergies are not taken seriously by food businesses.

This is a significant concern for the hospitality sector, as it means that they are potentially losing out on a significant proportion of their customer base.

In the UK hospitality sector, training for food allergies is commensurate with the persons role and not mandatory, although it is of paramount importance, many business are Demographically, allergies affect people of all ages and backnot training staff who have direct contact with the FHS cusgrounds, but they are more common in children. According to tomer. Effective training ensures that staff are aware of their the NHS, around 1 in 5 children in the UK has an allergy, and responsibilities and risks associated with food allergies, ensurthis number is increasing. There is also evidence to suggest ing they are equipped with the knowledge to prepare and that allergies are more common in urban areas, which could serve food safely. It also enables them to respond appropribe due to higher levels of pollution. ately if an allergic reaction occurs. Would you or your staff The most common allergies are to foods such as milk, know the average age of a man to develop a shellfish allergy, peanuts, tree nuts, and shellfish, but there are over 250 foods would they recognise the symptoms? which can potentially cause a reaction, additionally there are It is crucial that the hospitality sector takes training seriousenvironmental allergies to pollen, dust, and animal fur, among ly to maintain the health and safety of their FHS customers. other things.

Legislation such as Natasha's Law is helping to drive this The hospitality sector is a crucial part of the UK economy, change, and changes could be afoot if Owens Law is introand it is estimated to be worth around £130 billion per year. duced in the future. However more work needs to be done With the allergen market estimated to be worth £837m in now with FBOs serving loose foods need to go further 2018 and growing, with hospitality being slow to address the ensuring staff have the right tools to reassure FHS customers issue of allergens management. This indicative by the limited and react as required. Events such as Allergy Awareness Week options available, Milk free is 1% more common than gluten raise awareness of the importance of allergen management in free in UK but the range of starters and desserts is almost the hospitality sector. non-existence, other than sorbet and fruit salad. It should be Ultimately, it is essential that the hospitality sector takes the noted that Fruit is not a pudding! management of the FHS customer seriously and ensures they The UK government introduced legislation in October 2021 are able to experience a safe and positive customer journey. which requires all food businesses to provide information on Supported by Caroline Benjamin who in collaboration with Jacqui the allergenic ingredients in their food, which is prepared McPeake are Hospitality Support UK – visit our website PrePacked for Direct Sale. This legislation, known as Natasha's www.Hasuk.co.uk

Pub Regular and Resident Quiz Master Andy Hawkes New General Manager at the Limes A 30-year career in the financial industry might not sound like the ideal experience for running a pub, but the new General Manager at The Limes in Faversham, Andy Hawkes, begs to differ.

Andy, 52, has joined Faversham-based family brewer Shepherd Neame, after 18 years with HSBC, and following a number of business roles, including financial advisor – and he says all of it helped prepare him for the hospitality move.

“The skills are all transferable,” he said. “Customers come in and I build a relationship with them, and then I sell them a range of products and services! It is about talking to people and building a relationship and making them want to come here. I am very customer service driven because of my background.”

But he added: “I do like pubs, and I like beer and wine and spirits… and I like talking! It’s a cliché, but I am a people person – I enjoy talking to people. So those skills are pretty important too.”

Andy, who lives in the town with his wife and stepson since his two grown-up children flew the nest, was Deputy Manager for eight months before being promoted to the General Manager’s position.

“I have been striving to find somewhere where I want to get up and go to work – and now I’ve found it!” he said.

He also has another card up his sleeve – that of resident quizmaster at The Limes. He has been wielding the questions for the past five years.

“I may not look like your average apprentice, but my whole career has been about personal development, so why stop now?” he said.

“I’m happy to get back to studying and learning.”

He is already feeling thoroughly at home at The Limes, and so is his dog, four-year-old Woody the bouncy cockapoo, who has his own Instagram account and who is popular with regulars when he pops in.

Dogs are allowed in the front bar area of The Limes.

Though he loves the pub as it is – he was a regular long before he considered working there – he would like to increase the use of the upstairs function room and is looking forward to improving the outside garden area at the rear.

“I do absolutely love the job,” says Andy. “I like to be busy, which is a good job, as I think we are definitely going to be one of the busiest pubs in the town.”

Issue 157

CLH Digital

23

VisitEngland Anounces 15 Local Visitor Economy Partnerships VisitEngland has today announced 12 destinations to gain Local Visitor Economy Partnership (LVEP) status, in addition to the three North East Destination Development Partnership (DDP) pilot LVEPs announced earlier this year.

Marketing Cheshire, Experience Oxfordshire, Cornwall and the Isles of Scilly, Visit Hull and East Yorkshire, Visit West, Marketing Manchester, Visit Peak District, Derbyshire and Derby, Visit Hertfordshire, Visit Kent, Liverpool City Region, Cumbria Tourism, and Birmingham, Solihull and the Black Country join the programme alongside the North East DDP pilot LVEPs NewcastleGateshead Initiative, Visit County Durham and Visit Northumberland.

Developed and administered by VisitEngland, the national portfolio of strategic and high-performing LVEPs support collaborative working locally and nationally on shared priorities and targets to grow the local visitor economy. The creation of LVEPs was part of the UK Government’s response to the recommendations of ‘The de Bois Review: an independent review of DMOs in England,’ to reshape destination management across England, reducing fragmentation and bringing coherence to its DMO landscape.

VisitEngland Director Andrew Stokes said: “VisitEngland is delighted to welcome onto the programme the new LVEPs, who will play a central role in transforming the visitor economy in England in an inclusive, accessible and sustainable way. Ensuring we have the right national and local infrastructure in place to grow our visi-

tor economy will ensure England continues to be a compelling destination, for both domestic and international visitors, for years to come.”

“We look forward to working in collaboration with the LVEPs, providing ongoing support including a team of dedicated VisitEngland regional development leads. LVEPs will also have access to resources and guidance from VisitBritain/VisitEngland in areas including product distribution, business support, bidding for funding and marketing.”

VisitEngland will work closely with LVEPs during the set-up process and beyond, with ongoing support from a team of five new Regional Development Leads. As well as a nationally recognised official status, LVEPs will also be able to access expert advice, dedicated toolkits and training programmes, targeting their needs, from VisitBritain/VisitEngland in areas ranging from distribution, accessibility and sustainability to business support and marketing. An important strand of support will be highlighting available Government funding streams as well as developing and providing a ‘toolkit’ to help LVEPs with bids to those streams.

VisitEngland welcomed the first three LVEPs, NewcastleGateshead Initiative, Visit County Durham and Visit Northumberland, into the programme earlier this year. They form the pilot Destination Development Partnership (DDP) in the North East of England, led by NewcastleGateshead Initiative, first announced by the UK Government in November 2022. The pilot is a valuable opportunity to prove the DDP concept and the impact the model can have on growing the visitor economy, strengthening the case for future funding.

Rising Industry Talent Shines Through in Toque D’or® Heats Shortlist As Toque d’Or’s 35th anniversary competition hots up, Nestlé Professional today announced the shortlist of college students who have made it through into the Heats. Taking place at Nestlé HQ during 15-18th May 2023, the Heats will host 48 FOH and BOH students.

Katya Simmons, managing director Nestlé Professional UK&I said: “Each and every year of the competition, I’m taken aback by the level of passion, skill and commitment shown in people’s entries. It’s a real privilege to see and reaffirms how much future talent we have to look forward to as an industry.

With several days crammed with challenges and expert mentoring, every entrant that makes it through is set to enjoy a learning experience of a lifetime.

“I’m delighted to welcome all the shortlisted candidates to the next stage of the competition, the heats. The bar has been set extremely high and exceeded our expectations, so we’re excited to see how the rest of the competition shapes up. We hope all the incredible action that unfolds over the coming weeks and months has a positive ripple effect, inspiring others to think differently about the wonderful world of hospitality and the career opportunities available. Good luck to all the 2023 competitors!”

Open to Back and Front of House students on *Levels 2, 3 or 4, nearly 400 registrations have been received as part of the entry stage of this year’s Toque d’Or. To qualify, students had to record and upload a 30-second video to YouTube, explaining their passion for hospitality and reasons for entering Toque d’Or. In addition, BOH entrants prepared and cooked a piece of sustainable fish, submitting a menu description and photos of the mise-en-place, fish knife skills, and final dish. FOH students laid up a table inspired by a theme of their choice and created a coffee drink inspired by the same theme. They then submitted a drink description and photos of the mise-en-place (with drink ingredients), final drink, and laid-up table.

COLLEGES WITH SHORTLISTED STUDENTS FOR THE HEATS INCLUDE: Edinburgh College University College Birmingham Sheffield College, City Campus Westminster Kingsway College Nottingham College New City College Redbridge Kirklees College Newcastle College Ayrshire College North Hertfordshire College Midkent College New City College

Those competing in BOH at the National Heats will learn how to create nutritious and sustainable plant-based dishes during a series of masterclasses delivered by judges Louisa Ellis, MasterChef: The Professionals, The Festive Knockout winner; Justin Clarke, Development Chef at Nestlé Professional; and Paul Fletcher, Senior Quality & Innovation Chef at Whitbread.

As the competition gets ready to heat up, Paul Fletcher said: “Plant-based food has become a crucial part of people’s diets as consumers seek more sustainable and healthier lifestyles. It’s our responsibility as chefs to continue to innovate in this space and we look forward to seeing how the students rise to the challenge.”

Front of House competitors will learn barista and wine skills from judges Raul Diaz, wine expert and Founder of Wine Training School; Ryan Burke, Head of Training for Hot Beverages at Nestlé Professional; and Sophie Taylor, 2021 FOH Toque d’Or winner now chef de partie at the Gleneagles Townhouse. Students will then work together as a team to serve lunch to guests before receiving feedback on food, drinks and the overall service.

Commenting ahead of the Nationals Heats, Raul Diaz said: “We’re looking for people who demonstrate real passion about the art of hospitality, from delivering great customer service to understanding and confidently explaining food and wine pairings to guests. The Heats are going to be both challenging and rewarding for the students and I’m excited to see the action unfold!”

To see the full list of shortlisted entrants for the Heats, please visit: www.nestleprofessional.co.uk/toquedor/latest-news/2023-competition-heats-shortlist

Campaign for Pubs Welcomes Delay of Scotland’s Deposit Return Scheme The Campaign for Pubs has warmly welcomed the announcement today by Scotland’s First Minister Humza Yousaf MSP that the flawed Deposit Return Scheme will be delayed by a year. The announcement was made in his today in the Scottish Parliament in his first major speech since being elected.

The Campaign for Pubs, which represents pubs and publicans and includes small brewer and independent producer members, had written to the First Minister urging a delay to revise the scheme, so it wouldn’t damage Scotland’s craft brewing scene and Scotland’s pubs, especially during the cost-of-living crisis.

The scheme as originally drafted would hugely discriminate against small brewers and other small drinks producers burdening them with very significant new costs that some Scottish craft breweries had warned would put them out of business. The overall impact of the scheme as planned would have be to see some brewers, small drinks producers and pubs going to the wall with large corporations benefiting, all at the expense of Scottish drinkers who would have been faced with less choice as well as higher prices.

The Campaign for Pubs are now offering to work with the Scottish Government to help come up with a scheme that both benefits the environment but doesn’t favour huge corporations and undermine competition and consumer choice.

Morag Douglas, Scottish Spokesperson for the Campaign for Pubs and licensee of the Star, Burntisland said:

“It’s excellent news and a huge relief to Scotland’s small breweries and small drinks producers and to Scottish pubs that the flawed Deposit Return Scheme has been delayed for a year. We thank the First Minister Humza Yousaf for listening and doing the right thing.

“Scotland’s small breweries, independent producers and pubs have long been champions of recycling and want to work with the Scottish Government to agree a scheme that helps the environment without favouring huge corporations over small producers and operators, which the currently drafted scheme would have done. We will continue to press for a scheme that will deliver the objectives in a more sustainable, sensible way and doesn’t threaten the diversity of the drinks offer in Scotland”.

Phil Saltonstall, Brewer Coordinator of the Campaign for Pubs and a founder of Brass Castle Brewery said: “The announcement from the First Minister to pause the flawed DRS roll-out in Scotland and review its implementation is most welcome. This should give time to ensure that DRS isn’t simply hijacked as an opportunity by big producers to snatch market share from hugely disadvantaged smaller competitor businesses and reduce consumer choice.

“Under the current proposed DRS structure it has looked very much like the only winners from the process would be a few large multinationals and the immodestly-remunerated executives behind its implementation. The review now is an opportunity to ensure that the environment is actually the main beneficiary of DRS, while competition is maintained in the marketplace”.

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Products and Services

The Hielo Wine Cooler “Style as Well as Substance” ®

Equally important as style with any product is substance!

And The Hielo® Wine Cooler meets both requirements.

From Manhattan to the Mediterranean the Hielo® wine cooler is a simple and stylish new way to keep wine chilled on any hospitality tabletop, using natural cooling technology that’s as simple as it is effective.

The minimal design of the Hielo® is inspired by luxury Manhattan dining – where soaring stone-and-metal skyscrapers touch the blue sky.

Add that to the rich tradition of Mediterranean cultivation that supplies the finest flavours to customers all over the world, and the Hielo® is an elegant marriage of urban sophistication and rustic integrity.

Designed with intelligence Using just 5 ice cubes through thermal conductivity the Hielo® wine cooler maintains a perfect temperature, and at 223mm tall and with an internal diameter of 105mm the Hielo® wine cooler can also accommodate larger and wider bottles such as Bollinger and Laurent-Perrier champagnes.

CLH editor Peter trialled one earlier this month on what he refers to as “date night”! And, is delighted to say this really is a fantastic and far superior cooler.

It takes just 5 ice cubes in the bottom to keep the temperature of your wine cooler for longer, or, until you have finished the bottle!

The real advantage is that it is really aesthetically pleasing, modern with that wonderful hint of elegance and “panache”, and, clean, and hygienic, without any “drips”, no water marks on your table from condensation running down the side. Highly recommended indeed!

And for anyone interested, the menu for the night was: Panfried scallop with Chorizo and a lemon butter Paella - Home-made of course!

Orange Caramel Creams: Flan de Naranja For further details on the The Hielo® Wine Cooler visit www.icecooldesign.com or see the advert on the back cover of this issue

Blue Star Foods

enable us to give our customers a long shelf-life of 18 months from production.

Quality- We guarantee our crab meat will taste and look as it would the day it was caught due to our unique pasteurisation system and rigorous quality control practices.

Blue Star Foods have been catching, processing and selling crab meat Strike the Gold Foods Ltd were for almost thirty years, offering a appointed the UK distributor twelve quality product and long shelf-life years ago who both the food service throughout this length of time! & retail sectors with the range of crab meats.

Sustainability - All the crabs we catch is wild caught and fully sustainable, only adult male See advert page 13 or visit www.bluestarfoods.com crabs are kept for processing. or www.strikethegoldfoods.co.uk for further information or telephone 0800 987 5431.

Packaging- Our patented recycled pouch packaging

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 deliv-

er 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.oldjamaicagingerbeer.com or www.refresco.com or see the advert on page 12.

Exclusive Elegance and Quality by Design 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 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.

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 7.

Washing and Drying Reusables For Safe, Can Your Hamper Packaging Be Sustainable?

Hygienic Foodservice Absolutely! Take A Look At Ours...

We’ve supplied our wonderful hampers and baskets to discerning customers to fill with their own speciality food and wine for many years. Whether you use traditional wicker hampers with lids or packing trays made from bamboo, all are woven from natural materials which are sustainable, reusable, biodegradable and recyclable. The versatility of quality baskets has kept them in use for centuries, so aside from being incredibly eco-friendly, they are excellent value for money.

And now to compliment your hamper, why not add one of our new, beautiful hand-tied, eco-friendly satin bows?

These clever bows are made by recycling used plastic bottles into yarn, which is then woven into a soft sheen satin ribbon. It looks fabulous and feels just as satin ribbon should. The ribbon is made in England and the bow is hand-tied here too!

The design is a 2-loop 2-tail bow, which means it's never upside down! The bow is created using a 70mm wide ribbon and is securely attached to the 50mm wide long strap.

On the back of each bow is a tab of double-sided tape to secure to your basket. The ribbon strap is 135cm so it will fit every hamper and basket we supply and once secured in place, just cut off the excess.

The recycled yarns we use are certified by GRS. The GRS is the Global Recycled Standard. Oeko Tex, the global industry standard for textiles, has also certified the product. In a nutshell, the manufacture and use of recycled yarns promote sustainability and reduce environmental impact through the reduction in waste.

Contact us on 01502 501681 or email salesdesk@candigifts.co.uk Alternatively, visit our website www.candigifts.co.uk or see the advert on page 2.

Hygiene is critical when providing food and drinks in reusable glass bottles, plastic cups, pints, flutes, bowls, plates, cutlery and containers.

WASHING PLASTICS, STORING PLASTICS The critical difference between plastic and traditional crockery is hygiene.

Crockery is dense and retains heat, plastic does not, so it is much harder to dry.

Stored plastic cups, pints and food containers must be dry to prevent hygiene issues. Any residual moisture will eventually lead to mould growth.

The key is achieving 0% residual moisture when cups, bowls, food containers etc, leave the dishwasher.

WASHING SMALL TO MEDIUM VOLUMES: Existing dishwashers can be converted to wash plastic cups and containers for immediate reuse.

A weighted grid for light cups converts Meiko’s single basket M-iClean H and double basket MiClean HXL hood-type dishwashers into cup washing machines, with a maximum capacity of up to 1,500 cups/h (M-iClean HXL).

Adveco Gas To Electric Decarbonisation Jamu Wild Water

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.

New designs 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.

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.

Jamu Wild Water is on a mission to rewild hydration from the inside-out. The Devon based natural soft drink brand takes inspiration from natures larder and aims to reinvigorate menus and grocery shelves with healthy sparkling drink options.

Their sparkling water range features three delicious flavours – Lemon, Blood Orange, and Raspberry. Each flavour comes bursting with British-grown botanicals and prebiotic fibre to actively support gut-health.

Tahi Grant-Sturgis, Co-ounder of Jamu Wild Water says: “where Jamu differs from other gut-loving beverages such as kombucha and kefir, is that it isn’t fermented, as a result we find a wider following among young

The option of a drying table speeds up the drying of cups.

Undercounter cup washing can also be achieved with Meiko’s M-iClean U, which uses a weighted grid for lightweight cups.

Meiko also provides wash baskets tailored to wash plastic bowls and food containers.

GLASS BOTTLES The move to reusable bottles highlights the need for dishwashing machines with high-volume capability.

Meiko’s undercounter Bottle Wash System is currently the most productive on the market (April 2023), washing 16 at one time, or up to 640 bottles per hour. A dedicated bottle wash rack and adaptor that swaps with the bottom wash arm quickly switches from dishwashing to bottles.

The Meiko Bottle Wash System takes bottles up to 114 mm wide and 370 mm tall, making a vast choice of bottles available. It is suitable for all Meiko M-iClean undercounter machines in use since 2009.

For further information see page 9 or visit www.meiko-uk.co.uk people and consumers that find fermented drinks more challenging”.

The subtle sweetness and flavour profile that the new range offers, suggests it will work just as conveniently as a low calorie mixer, offering a refreshing and clean alternative to complement botanical and crafted spirits.

Jamu Wild Water prides itself in its zero policy, that is - zero sugar, artificial additives, preservatives and plastics. The company is committed to making healthy and sustainable products that give back to nature through their 10% of profits pledge, which supports rewilding projects and serves to enrich the lives of young people through nature-led experiences.

Balancing flavour, wellness benefits, and it’s strong nature-led mission, Jamu is set to bring a premium offering to the ever-increasing healthy and eco-conscious consumer.

Visit www.jamuwildwater.co.uk or see page 2.

Products and Services

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

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

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:

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.

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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

WHITE LABELLING SERVICE

01202 875280

All our products can be supplied in a range of sizes, fully packaged with

www.robertsdorset.com

*Palm Oil used only in Fudge products.

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

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

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

of flow.

The superior quality chemicals used and supplied by Beer Piper ensure lines are immaculate and allow customers to serve the best pints possible. Another advantage of this is that with time customers can go longer between cleans. The automated nature of the system also means that there is no need to manually mix these chemicals thus reducing the associated risks to staff.

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

Visit www.beerpiper.co.uk for more information.

*up to 10 taps

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

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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Issue 157

The Source Trade Roadshow

Catering for Bristol’s Food and Drink Buyers On Tuesday 27th June, the Source Roadshow will be taking place at Bristol’s Ashton Gate Stadium, for one day only.

In 2022, this new trade show hosted 200 exhibitors showcasing food & drink, equipment and all the services a catering, hospitality, or food retail business needs. The post-show visitor survey showed that 71% of the visitors placed orders at, or shortly after, the show, while 63% found 5 or more new suppliers. 97% said they would recommend the show to a colleague or related business, and 100% of attendees said they would be back in 2023!

Working with Taste of the West, the South West’s regional food group, and BARBI, the Bristol Association of Restaurants, Bars and Independents, along with a broad mix of trade publications, and local business press, this event presents trade buyers with an engaging, exciting, and valuable business opportunity to taste, test and compare. Discover remarkable local products with fascinating provenance stories to tell, and spend valuable time with passionate producers and knowledgeable suppliers.

Alongside the exhibitors, the organisers are creating a Feature Space to allow visitors to relax and kick back in between checking out the latest food, drink, and business services on offer from the exhibitors. This area will feature a live DJ, Michael of Soul Education, who will provide the musical backdrop to the day and, new for 2023, the show’s “Leading in Innovation & Sustainability Area” is going to signpost visitors to organisations within the show that display these qualities within their business products and services. The organisers are also delighted to host the City of Bristol College, who will introduce visitors to the next generation of hospitality stars.

If you are buying food and drink, to reflect the need and demands from your customers, the value of faceto-face interaction cannot be underestimated, particularly after the last few years. We are all recognising the benefit of getting together to network, and realising the additional opportunities this presents to collaborate and create meaningful long-term relationships. People

The Source Roadshow takes place on Tuesday 27th June, from 10.00am to 6.00pm at Ashton Gate Stadium, Bristol.

Visiting this show is free for trade buyers, who can register 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.

South West Labels

South West Labels are a supplier of labelling guns, thermal label printers & labels. We’re here for retail, industrial and manufacturing businesses. We’re independent, which means impartial recommendations combined with over 30 years experience in supplying these products.

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

do business with people and shows like this help connect individuals. Trade shows are a great opportunity to build relationships with new partners, catch up with colleagues, clients, and friends, as well as to learn new information and get a feel for the latest market trends. It’s just so much easier to make those all-important buying decisions when competing offerings are shown side by side.

The labelling gun market can be complicated. Many products are

known by different names depending on their use.

Labelling guns, price guns, pricing guns, label guns, coding guns and batch guns. Our range of products can meet all needs: Simple low use models, durable machines for industry. A wide variety of specialist features including auto-incrementing guns for batch codes.

All equipment is supplied with a one year factory warranty and are designed to give years of reliable and effective service.

Visit us on stand B18 to view our products.

Spirits and Cocktails Mermaid Spiced Rum Introducing Mermaid Spiced Rum, the latest spirit from the Isle of Wight Distillery. Tropical island blends crafted for sipping on island time. Carried on trade winds across the Atlantic from the sunny Caribbean and discovered basking in golden light on Isle of Wight shores, then married together with local fruits and spices.

Mermaid Spiced Rum is crafted from a carefully selected blend of sugar cane and molasses rum from Trinidad and the Dominican Republic, distilled in column stills and aged between 2 - 5 years in oak bourbon whiskey barrels. Inspired by a long history of shipwrecks bringing Caribbean rum to our island shores, the unique spirit was created to honour heritage and folklore.

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Infused on the Isle of Wight with fragrant rock samphire, fresh white cherry and apricot, honey from our beehives and black salt from our floodtides. Gently spiced with local holy grass, cassia and vanilla. Smooth yet complex, with a hint of sea air, delicate caramel notes and vibrant fruity spice.

This smooth and sophisticated rum gives soft vanilla, gentle spice and a hint of sea air on the nose, with honeyed caramel notes, vibrant cherry and a sea salt finish to taste.

Serving Suggestion: Fill a glass with ice and a measure of Mermaid Spiced Rum. Top with premium Ginger Ale and garnish with a sprig of fresh mint and a maraschino cherry for a refreshing and sophisticated serve.

Purchase from the Isle of Wight Distillery on 01983 613653, at office@isleofwightdistillery.com or via www.isleofwightdistillery.com

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

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

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

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

“The ultimate in theatrical mixology.”

For further information visit www.flavourblaster.com

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

Jolly’s is a brand new cocktail company that manufactures READY MIXED ORIGINAL (NOT traditional) VIBRANT COCKTAILS

To celebrate our launch, we invite you to trial THE FULL SET (one of each of our five fantastic flavours)

All you need is a glass with some ice

Enter the code CATER23 to receive The Full Set at

If you run an events company, pub, nightclub, restaurant, social club, hotel or any other establishment that sells alcohol, these “cocktails of distinction” could be for you.

only

£19.99

(RRP £27.99)

Then from your first trade customer order we will

discount £19.99

To claim your exclusive offer today visit www.jollyscocktails.com Jolly’s is a trading name of Good 2 Go Cocktails Ltd.

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CLH CLHDIGITAL Digital

ISSUE 157 Issue 157

CIDER- A BRITISH “LOVE AFFAIR” THAT JUST KEEPS GROWING!

Cider has been a beloved drink in the UK for centuries, with a rich history and a strong cultural association with summer and outdoor drinking. In this article, we explore the British love affair with cider, including its popularity in pubs, bars, and beer gardens, the history of the drink, the demographic age groups that consume it, and cider sales data for the past ten years. We will also provide tips and advice on how pub bar owners can increase sales.

category, more consumers are becoming interested in alternative offerings.

POPULARITY IN PUBS, BARS, AND BEER GARDENS Cider is best drunk in pubs, bars, and beer gardens, particularly during the summer months when customers are looking for refreshing, fruity drinks to enjoy outside.

According to industry data, cider accounts for around 20% of total alcohol sales in pubs, making it the second most popular drink after beer. In 2020, pub and bar sales of cider totaled £1.5 billion, up from £1.2 billion in 2011.

Cider has a long and storied history in the UK, with the first recorded mention of the drink dating back to the 13th century. It was traditionally produced on small farms and orchards, and each region had its own unique cider-making methods and varieties of apple.

MAKING THE MOST OF THE SUMMER MONTHS

In recent years cider has experienced a resurgence in popularity, with a growing number of craft cider producers and a renewed interest in traditional cidermaking methods.

As the summer months approach, pubs in the UK will be looking for ways to increase their sales of cider, a popular drink among customers during the warmer weather. Here are some tips for pub operators to increase their cider sales:

DEMOGRAPHIC AGE GROUPS Cider has long been associated with young people and summer drinking, with the drink being popular among students and festival-goers. However, recent data suggests that cider is increasingly popular among older age groups as well.

years, with data from the National Association of Cider Makers (NACM) showing that cider production increased by 5.5% in 2019.

The UK is now the world's largest producer and consumer of cider, with sales of the drink According to a study by Kantar reaching £3.5 billion in 2019. This represents s le Worldpanel, the number of people over Cider sa a significant increase from ten years ago, the age of 45 who drink cider has d e reach when cider sales were just over £2 billion. increased by 50% in the past decade. This on £3.5 billi Craft cider has been a major driver of the suggests that cider is no longer just a drink in 2019 increase in cider sales, with many consumers for young people, but is now enjoyed by a seeking out artisanal and traditional varieties of wide range of age groups. the drink. According to data from Nielsen, sales of Cider is a popular drink in pubs, bars, and beer gar- craft cider increased by 10.4% in the past year, howdens across the UK, particularly during the summer ever, mainstream ciders continue to grow with an months. Many pubs and bars now offer a range of uplift of 2.1% for mainstream cider brands. ciders, from traditional farmhouse varieties to craft ciders and flavoured ciders.

for fruit cider customers.

We do see drinkers come into cider from other categories over the summer months especially as they explore fruitier options!

With that in mind, we’re expecting Thatchers Blood Orange to boom this summer as it is the leading trending flavour across the UK”

WESTON'S CIDER REPORT

According to Westons’ eighth annual Cider Report: • On-trade cider sales were worth £1,863.4M (+61.5%) in 2022, as the premium and crafted sub-categories continue to outpace mainstream ciders.

• Draught cider sales hold steady, at 76.2% of the market. Apple continues to make up the majority of the draught category (75.4%) and anecdotally it is recognised that draught ciders are seen to offer better value When considering your cider selection, for money during times of austerity, so we can start with the apple – ensure you have a Draft c expect this performance to be maintained, if not id er represe well-loved premium brand on the bar nts 76.2 exceeded, in 2023. % such as Thatchers Gold. of all c id • Bag in Box continues to reinvigorate draught sold in er The key to success is quality – offering the ranges, as the cask ale category remains in o n trade consumers a brand synonymous with condecline and allows outlets to showcase an sistent quality and ensuring a perfect serve interesting and fully stocked bar. every pint will maximise rate of sale and keep your cider drinkers coming back for more. Thatchers Gold has the highest rate of sale of any draught apple cider.

Trends that will continue growth throughout 2023 The right range with the right profile will help maxand into next year include: imise revenue from every visit too, as you’re able to set a higher price point for premium and premium plus • Premiumisation picks up pace – this long termciders across both apple and flavoured styles. trend is continuing and accelerating, as consumers

MARKETING: Promoting the pub's cider selection through social media and advertising is an effective way to draw customers in. Posting pictures of chilled glasses of cider and advertising promotions such as happy hours and discounts can create a buzz and increase interest in the pub's cider selection.

FESTIVALS: Hosting cider festivals can also be a great way to generate interest in the pub's cider offerings. These events can be advertised through social media and posters in the pub. Hosting tastings and having knowledgeable staff on hand to answer questions about the different types of cider available can help customers learn more about the product

YOUR CIDER RANGE THIS SUMMER

According to data from CGA, cider sales in the ontrade sector (pubs, bars, and restaurants) have increased by 1.6% in the past year. This suggests that cider remains a popular choice for drinkers, despite competition from other drinks such as craft beer and gin.

CIDER DRINKING TRENDS FOR 2023

Apple cider remains king, accounting for 3 out of every 4 draught cider serves, with premium brands showing the strongest growth, so you see how vital it is to make the best choice with one or two taps on the bar.

WHAT ARE THE LATEST TREND DEVELOPMENTS WITHIN THE CIDER CATEGORY? Charlie Fryday, Category Director, UK On-Trade for HEINEKEN UK says: “Over 870,000 pints of cider are bought in the UK every day (CGA Strategy, MAT 16/07/2022). Draught serves dominate here, with mainstream apple brands such as Strongbow Original and Inch’s Apple Cider, remain best-sellers across most outlet types as mainstream apple cider remains the fastest selling cider category (CGA Strategy: GB MAT Value Share 2YA vs TY (03.12.22).

“However, premium cider is on an upward trajectory, providing a lucrative opportunity for pubs. Value sales of premium draught apple and flavoured ciders have grown by 7% and 195% respectively in the last five years (CGA Strategy MAT TY vs 4YA 16/07/22). To maximise cider sales, operators should look to support mainstream draught offerings with a selection of premium apple, as well as exotic flavoured ciders, on draught. This does not mean bottled cider should be overlooked, as packaged brings in over £5,800 to the average outlet every year (CGA November 2022).”

Cider sales in the UK have been on the rise in recent

If you have strong consumer demand for apple cider in your outlet, consider a second apple tap in a different style – Thatchers Haze complements Thatchers Gold with a sweeter flavour profile.

James Palmer, Head of OnTrade, Thatchers Cider said “Cider is an important category in any pub, at all times of year – if you only have one tap of cider, make sure it’s a brand people want to see.

We’ll be supporting our brands with high profile marketing campaigns this spring and summer.

We work with our customers to get their range right for their drinkers. Depending on if they’re a high tempo outlet or country pub, it’s important to offer a choice of cider styles, one or two taps, Gold and Haze, with our alcohol-free Zero in the fridge. And Fusion

are increasingly interested in the authenticity, craft and connoisseurship of cider. This sub-category is showing the most growth and value potential, growing from 12% of the category in the on-trade in 2021, to 14.4% of total volume sales at the end of 2022.

• Quality cues – During periods of economic uncertainty, consumers in the ontrade will be looking for a quality drink that matches the occasion and so cider ranges must deliver this message – especially when compared with other categories.

• Lead with apple – Apple cider remains the most popular cider type, driving the category in value and volume.

Flavoured ciders have stabilised at around a third of the category, with dark berry taking a significant share of this.

• Low & No – this sub-category is steadily growing and, in the on-trade, is worth £26.9M, having doubled over the past three years. While no and low alcohol cider is behind the total overall

and find new favourites.

PROMOTIONS: Offering promotions such as 2for-1 deals or discounted pitchers of cider can encourage customers to try different types of cider and increase sales. Running themed nights such as "Cider and Cheese Night" or "Cider and BBQ Night" can also be a fun way to showcase the pub's cider selection and encourage customers to try new flavours.

FOOD PAIRING: Pairing cider with food can also be a way to increase sales. Offering a food menu that pairs well with different types of cider can create a unique experience for customers and encourage them to try different types of cider. For example, a sweet cider may pair well with spicy wings, while a dry cider may be best paired with a cheese board.

In addition to these tips, it's important for pub operators to ensure that their cider selection is varied and includes popular brands as well as local and craft options. Providing tasting notes and descriptions can also help customers choose the cider that is right for them.

Overall, with the right marketing, events, promotions, and food pairing, pub operators can increase their sales of cider during the summer months and beyond.

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Chef's Buyer's Guide

PureOaty: Good for the Planet, Good for You New PEPPADEW® Bites - The Ultimate Glebe Farm: The Purest British Oats Pure, locally grown, gluten-free: Nobody does oats better

Oats are a natural superfood. They are packed full of the vitamins, minerals and soluble fibre that helps support a healthy gut, and they are also naturally gluten free.

Unfortunately, many of the oatbased products on supermarket shelves today are milled and manufactured at facilities that also process grains like wheat, barley or rye. This leads to contamination of the oats meaning they lose their purity and become unsuitable for the 1 in 100 of those who are coeliac , or the estimated 10% of UK consumers now following a gluten-free diet .

It was this gap in the market that saw sister and brother team, Rebecca and Philip Rayner, dedicate themselves to producing truly gluten free oats. An independent Cambridge farm and dedicated glutenfree site since 2010, Glebe Farm is the only farm in the UK growing and milling gluten free oats.

Glebe Farm’s wonderfully pure British oats are ready to be used by manufacturers and bakers, and are also used in their gluten free oat drink, PureOaty. The

PureOaty range has been designed as the perfect pairing for barista quality coffee, but is also great with cereal or in a smoothie. The range includes: PureOaty Barista, PureOaty Creamy & Enriched, and PureOaty Organic Barista.

Packed with all the delicious flavour, creamy texture, and delightful frothiness that characterises the best oat drinks, unlike many others on the market, PureOaty never uses concentrate or syrup. The only ingredients you’ll ever see on the cartons are oats, water, sunflower oil, and salt.

And it’s not just oat drinks, the same oats can be found in Glebe Farm’s own brand of gluten free porridge oats and granolas.

100% sown, grown, milled and packed in the UK, the second-generation farmers at Glebe Farm know where every single oat that goes into their products comes from. That means every oat leaving the site is guaranteed to be of the best quality and 100% gluten-free.

Even better, being British grown and produced means they have the lowest food miles on the market, making them the top choice for sustainable oat products.

For more information, please visit www.glebefarmfoods.co.uk

Bite to Pep Up Menus & Profits

With 9/10 consumers looking to indulge when eating outii and 87% of consumers saying they’d order the new bitesiii, PEPPADEW®’s latest innovation is set to take menus by storm. Made in the UK, these delicious new bites balance the sweet, tangy flavour of their signature whole Piquanté Pepper, with a smooth soft cheese filling, coated in a crisp, pankostyle crumb.

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

www.peppadewfoodservice.co.uk

Speaking of the PEPPADEW® innovation, Lukasz Lubasinski, Commercial Director, PEPPACO Ltd. said:

100% vegetarian, they meet the demand for tasty flexitarian options, as consumers continue to move away from meativ. Extremely versatile, they’re perfect for starters, sides, tapas, bar bites, or as an addition to sharing-platters. Conveniently frozen, they can be ready in 3-4 minutes, making them the quick and simple way to pep up your menu.

Crucially, these delicious bites can also drive margin, as over 50% of consumers would pay more for PEP-

Beyond Meat - Serious Sizzle Made From Plants 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.

PADEW® Bites than jalapeño poppersii, and each 5kg case offers a £200 return. Their frozen format, 18month shelf life and versatility help minimise waste, providing a sustainable and cost-effective choice.

PEPPADEW® - the UK’s No. 1 pepper brandi - launches new PEPPADEW® Bites exclusively for foodservice.

outlets, we're making plant-based meat more accessible to the everyday consumer.

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 rice- contain 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 from animal meat.

“Now more than ever every part of your menu needs to taste great, work hard and most importantly drive spend and margin. PEPPADEW® Bites is an exciting, flexible and premium new product that works across a range of eating and drinking occasions as well as major trendsvi - from indulgence and meatfree to sustainability.”

PEPPADEW® Bites are available through leading wholesalers including Bidfood, KFF and Eden Farms.

Visit www.peppadewfoodservice.co.uk for more information.

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

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

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 *As of June 2021.

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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 Vignier-Lebrun family have adopted a progressive outlook to understand bet-

Ariela’s Gelato 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, highest-quality 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.

ter 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/

The Next Generation of Fries Have Arrived… and They Are REALLY Crunchy! quality, taste and heat-holding capabilities, but now the time is right to elevate the fry experience to a new standard in indulgent, sensory potato enjoyment!”

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

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 addedvalue 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 industryleading innovations in frozen fries over the past 25 years have created a legacy for world-famous potato solutions in

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.

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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

Plant-Based Egg Alternatives from OGGS Riso Gallo - Sensationally Sustainable! ®

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, 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.

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

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 byproducts 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

ethical 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

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

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CLH Digital

Issue 157

Cleaning and Hygiene Choosing Washroom Equipment & Minimising Costs wear and corrosion, it’s also hygienic and easy to clean, Behind-the-mirror systems are an especially durable option. With all the working elements set behind a mirror, dispensers aren’t subject to accidental knocks and scratches and they stay well-protected against tampering and vandalism.

Such systems may cost more initially, but they should greatly outlast less sturdy alternatives and by requiring less maintenance and fewer repairs and replacements, they should incur substantially lower costs overall.

Providing customers with attractive and properly equipped washrooms is essential for an organisation’s image and, of course, for legal compliance. Often however, the costs of maintaining those facilities can far exceed the costs of installing them.

Typically, the biggest expenses are associated with consumables: the ongoing costs of the soaps, paper towels and toilet tissue used in washroom dispensers and equally, the time and labour costs associated with checking and replenishing them.

Consequently it is often helpful to choose larger-capacity dispensers. They will reduce the need for regular intervention and, importantly, help to ensure that guests don’t find them empty when they need them.

In high-use environments, damage and breakdowns can be costly too, so it makes sense to choose well-constructed dispensers made of robust materials. Stainless steel is an excellent choice; it resists accidental damage,

Good washroom equipment can also make an important contribution to the customer experience. Guests will be quick to notice poorly equipped or badly maintained facilities; the condition of the washroom can say a lot about a business. Specifying more reliable washroom equipment will make an important difference, but stainless-steel products offer another attractive feature: they can be produced in a variety of styles and finishes – brushed, painted and lacquered – to match existing corporate branding.

Finally, many businesses are keen to promote sustainability and here, stainless steel dispensers afford another benefit. Made from 60% recycled content, they can be fully recycled at the end of their long working lives.

Moreover, Dudley Industries’ products are made in a factory using 100% renewable energy, so their carbon impacts are further reduced. For added peace of mind, they are also supported by up to 10 years’ warranty.

edencleen from Cleenol edencleen, from Cleenol, reaffirms our commitment to our credentials for environmental guardianship, and represents an evolution of what has been an integral part of our DNA.

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.

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

Combining carefully formulated products, with appropriate packaging, using recycled material or recy-

For further information see the advert on this page.

clable 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.

See the advert on this page for further information.

Cleaning and Hygiene Legionella Risk Assessments Legionnaires disease can cause serious illness and even death, it was named after the 1st major recorded outbreak at a conference/gathering in the United States.

The bacteria are present in all water and become an issue when the right conditions for them to proliferate exist. These are; an ideal temperature and some stagnation, the perfect temperature is mid to high 30 degrees C. Approved Code of Practice (ACOP) L8 recommends that an initial Legionella risk assessment is carried out and then a suitable water management scheme is put in place and followed. This will include monitoring of outlets and water tanks and may include regular water sampling and disinfections. The Legionella risk assessment needs to be carried out to BS8580 by a competent, i.e. trained, person.

The bacteria is ingested by human beings in the form of an aerosol and then infects the lungs, the symptoms are similar to flu and also Covid 19. The mild illness is called Pontiac fever and will generally be flu-like and may dissi-

CLH Digital

pate without treatment. The more serious illness can involve hospitalisation including ICU and even death.

Public Health England confirms there were 503 cases of Legionnaires' Disease in 2019 for England and Wales – an average of almost 10 cases a week. (Latest available data).

The most common sources are from showers or other equipment, such as cooling towers, that produce an aerosol. Stagnation is also a major factor in increasing the risk, to mitigate this any low use/seldom used outlets should be run off weekly. Temperature monitoring is also advisable, both of these actions MUST be recorded.

In summation: A current Legionella risk assessment and appropriate water hygiene management and monitoring scheme will prevent the bacteria proliferation within the systems and therefore significantly reduce the risk to Staff and public health. Steve Dillon (Advanced WMSoC Legionella Risk Assessor) Managing Director Stokefield Water Treatment Ltd See the advert on this page for details.

Tork Offers Both Hygienic and Sustainable Skincare Solutions Tork, a leader in professional hygiene solutions have launched two new innovative soaps to cater to specific demands and improve sustainable performance in the hospitality market. The two new high-quality refills come in foam and liquid formats, are dermatologically proven and certified with the EU Ecolabel.

Alongside the increasing demand for effective hygiene solutions, the demand from customers for truly sustainable products is on the rise1.

Besides helping to secure the new hygiene standard through outstanding handwashing solutions, Tork is developing products that support a circular society and our soaps are generally designed to reduce environmental impacts such as water consumption or waste The new Tork Clarity Hand Washing Foam Soap helps promote a healthy and hygienic workplace: 99% of the ingredients are from natural origin2 and designed with sustainability in mind. 7 of 9 ingredients are sourced from vegetable origin, the full formula is readily biodegradable3 and therefore an environmentally con-

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scious choice…

The hands of chefs and kitchen staff are subject to heavy wear and tear, especially in the dining and catering industry. The new Tork OdourControl Hand Washing Liquid Soap is special designed for professional chefs so they can focus on preparing and serving safe food. The soap helps prevent the transfer of food residues via the hands while also helping to remove food odours such as fish and garlic. It Both come in factory-sealed one litre bottles with single use pumps that provide a hygienic clean hand wash and help reduce risk of cross-contamination. The bottles collapse as the contents are used, helping to reduce the waste volumes by 70%4.

The demand for skin-friendly and sustainable hand hygiene products is increasing and Tork offers the perfect product combination to ensure the new standard of hygiene.

Please visit: www.tork.co.uk

Legionella risk assessments have been a legal requirement since 2001.

Do you have an up to date one?

If not, contact Steve on 07415713982 or office@stokefield.services We have qualified risk assessors carrying out the work to BS8580

10% DISCOUNT if you place an order quoting Caterer Licensee & Hotelier

All other water hygiene management carried out including:

• Disinfections, domestic and process water sampling • Softener installation and maintenance • ACOP L8 monitoring

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

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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

Hospitality Technology

software and cutting-edge EPOS technology.

MCR Systems T: 0116 299 7000 E: enquiries@mcr-systems.co.uk www.mcr-systems.co.uk

Epos Now

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Epos Now is the ultimate POS system for any business.

See the advert the facing page.

Epos Now is the ultimate POS system for any business. Our cloud-based system is designed specifically for restaurants, cafes, bars, and other hospitality businesses, with features and functions that cater to your unique needs. With Epos Now, you can streamline your operations, improve efficiency, and boost your bottom line.

Our system is easy to use and customizable, allowing you to tailor it to suit your specific needs. And because it's cloud-based, you can access your data from anywhere, at any time, on any device.

But that's not all – we also offer excellent customer

support and a range of additional features to help you grow your business.

From marketing and loyalty programs to integrations with other systems and software, we're committed to helping you succeed.

So if you're looking for a POS system that's tailored to your business, easy to use, and backed by excellent customer support, look no further than Epos Now. Talk to us today and see the difference it can make for your business.

For further information call 0800 2 945 945 or visit www.eposnow.com

3R is a leading provider of Electronic Point of Sale (EPOS) solutions, offering both integrated countertop and wireless payment solutions, as well as Mobile Top-Up services. With competitive rates and durable, secure hardware, 3R’s signature EPOS software, CES Touch, is a game-changer for businesses seeking to optimize their day-to-day operations and streamline their financial reporting.

Another essential feature of CES Touch is its full Stock control functionality, which enables businesses to manage their inventory effectively. This feature ensures that businesses can maintain optimal stock levels, avoid overstocking or understocking, and keep track of their stock movements accurately.

In addition to these features, CES Touch offers intensive operator management and in-depth financial reporting,

which is vital for businesses seeking to manage their staff and financial performance effectively. With full cloud business analytics, CES Touch also provides businesses with real-time insights into their sales, inventory, and customer behaviour, enabling them to make data-driven decisions to optimize their operations.

CES Touch also links directly to a wide range of Symbol Groups, including Londis, Booker, Premier, Budgens, Shop Local, Best-one, and NISA, allowing businesses to take advantage of automated promotions and price changes.

This feature is particularly useful for businesses looking to offer competitive pricing and promotions while maintaining profitability.

At the heart of 3R’s offering is their commitment to excellent customer service, providing 24/7 support, 365 days a year. Whether you’re a small business owner or a large retailer, 3R’s EPOS solutions and CES Touch software are sure to provide you with the tools you need to succeed.

See the advert below for details.

3R (EPOS) Solutions

Our cloud-based system is designed to cater to your unique needs.

Get started today from £0 upfront!

Call 0800 2 945 945

or visit www.eposnow.com for further information

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

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Outdoor Spaces

Utilising Outside Spaces to Benefit the Bottom Line

By Simon Atha, Director, Boyer (part of Leaders Romans Group) - www.boyerplanning.co.uk

The mainstream media presents a gloomy picture of consumers’ spending power, drawing conclusions about the ‘inevitable’ impact on hospitality industry.

But while some bars and restaurants have already suffered as a result of the cost of living crisis, those that are strong, innovative and resourceful can survive. And as the weather warms and the evenings lengthen, there’s every reason to shake off the winter gloom.

One of the ways in which this can be achieved is using existing outside spaces to create the facilities that everyone looks forward to as the summer approaches. Inviting alfresco hospitality, whether in the traditional café culture style or something more alternative presents numerous opportunities for diversification.

Opportunities are endless, from traditional weddings, birthdays, christenings and funerals to sporting events, live music performances, beer and cider festivals and national occasions – such as the coronations. You’ll know what will appeal to your local customers, and you can create more ideas for outdoor occasions by asking them directly.

And even when the summer disappoints, shelters, heaters and cosy blankets can still make the experience safe and enjoyable.

It goes without saying that maximising your outdoor space means max-

imising your profits. But it can also help attract passing trade, and options such as awnings can provide cost-effective advertising for your events and suppliers.

So its worth considering what can and can’t be achieved within planning law. In the most simple terms, there are three categories of consent: no planning permission required; temporary uses and structures that fall under the category of ‘permitted development and those which require full planning consent through the standard planning application process.

Without planning consent, hospitality owners and managers may introduce a variety of temporary and moveable structures to help diversify and extend their offer - such as moveable play equipment, tables and chairs, large parasols and patio heaters.

Since Covid, permission has existed for ‘temporary’ structures (essentially, anything which can be moved if required), for a limited period of 28 days per year. This may sound restrictive, but 28 days is every Saturday for half a year, or every Saturday and Sunday in June, July and August. This use would cover the use of a marquee, pagoda or jumbrella.

Then there’s Class BB, which allows for 120 days’ use of temporary structures, following prior approval by the local planning authority. This allows for any of those features listed above to be used outside on a daily basis over the summer.

The prior approvals process is not complicated or time-consuming. In very simple terms, the legislation requires that the structures do not exceed 3 metres in height or occupy more than 50% of the footprint of the building, or 50 square metres.

Change of use planning consent which falls under Permitted Development

"Can We Sit Outside Please?"

Rights frequently covers other changes that might be necessary to host al fresco dining. For example, louvred roof systems offer a new and unique way to expand and improve outdoor areas: with motorised blades that can rotate up to 135°, they can open up to allow a directed yet natural airflow, while also providing shade by responding to the sun’s position. They can also be shut if needed, providing a water tight seal to prevent the tables and chairs becoming wet.

Permanent awnings, outdoor rooms and pods fall under this category.

Similarly, these provide a great opportunity for diversification and all yearround protection from sun, wind and rain. You might also want to consider louvered bioclimactic pods. Similar to louvred roof systems, these are retractable fabric roofs with aluminium blades which twist when operated to be opened, and let light and air in and out or closed to form a ceiling. In some cases extensions, conservatories and the creation of rooftop terraces can be achieved through permitted development rights, but it is important to seek advice on this as whether permitted development rights or full planning permission is required will impact on timing.

To serve the extra footfall, additional parking might be provided on adjoining land. Under the principles of ‘temporary’ use, this is allowed for up to 28 days without planning consent; for more than 28 days, change of use consent it required.

For bars which don’t provide food but may want to extend their offer or even host a food festival, there’s the opportunity for street food vans. This doesn’t require planning consent specifically, though licensing for food safety may be required.

The industry calculates that even a very simple outdoor space can increase revenue by up to 30% - in most circumstances, as very little cost.

equals £200. If you were to turn these 3 times a day that would equal £600. If we multiply that by a realistic 4 days of the week, you’re looking at £2400 or £9,600 a month! Multiply that by 12 and your revenue would increase by £115k per annum. Assuming 50% gross margin, the investment of 1 parasol could provide a profit contribution of £57.6k per annum, which is a welcome statistic in these economically trying times.

Over 79% of UK diners have attested that they would spend more time and money in a restaurant if they incorporated outdoor dining.

What’s more, our zero deposit leasing options allow for payments to be spread over 2-5 years.

Integrating outdoor dining into your establishment is a no brainer decision especially when you consider the al fresco movement across the UK and return on investment opportunities. For example, when discussing predictions for the rise in al fresco dining in 2022, Janice H. Dobson, Business Development Director at Archatrak, said: “Restaurant owners can look at it mathematically, they know the value of every seat they offer and I encourage my clients to ask themselves, ‘what could 8 extra seats, 12 extra seats, 20 extra seats, mean for your business?’ Often, they’ll find that, in a relatively short period of time, these outdoor areas can pay for themselves and continue generating revenue years afterward.”

So taking a 4mt X 4mt parasol with a moveable base, import, delivery and fitting, the monthly payment over 36 months would be £184.09 or the weekly equivalent of £42.98. As such, your potential R.O.I. massively outweighs this no deposit figure.

The maths is simple; seating 16 people under a 4m x 4m parasol, at an average spend of £12.50 per head

What are you waiting for?!

01352 740164 www.indigoawnings.co.uk enquiries@indigoawnings.co.uk

Outdoor Spaces

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

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

Our range of Carbon heaters offers two voltage

Cinders ‘Classic’ Barbecue The Cinders ‘Classic’ barbecue has exceeded customers’ expectations for decades, due to its unique, patented design. It easily cooks 1000 burgers in one session but being a true workhorse is not its only selling point. Robust, reliable and low-maintenance are just three adjectives to describe a barbecue whose repair costs are typically non-existent over long periods, generating a healthy ROI for many years.

The Cinders ‘Classic’ comes as a six-foot long double grill (TG160), or a half-sized single grill (SG80), with both running on LPG and offering incredible food output for the price of the energy used. The user-friendly grills are easy-to-light and powerful, getting up to temperature in around five minutes, to quickly feed a queue or facilitate an impromptu pop-up barbecue if great weather arrives.

Cinders’ production values are impressive - not only offering a warranty for commercial use, unlike cheap imported barbecues, but also built to ISO 9001:2015 standards.

The barbecues have internal self-cleaning too,

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 removing the odious chore of post-barbecue cleandown. The grill merely needs to be left running for a few minutes to burn off residue, which is then brushed away or ejected. Once cool, the Classic can be folded down and easily stored away.

To discover more call 01524 262900 or www.cindersbarbecues.co.uk

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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

Maximise Your Outdoor Space with Patio Heaters

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 operation.

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

Make First Impressions Count with Major Plants

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

First Impressions Count! Major Plants Limited specializes in providing cost effective, visually striking, hanging baskets rental and maintenance services.

In business over 10 years our company grown through word of mouth via our satisfied and expanding customer base.

We know that busy businesses have enough work to do without trying to remember whether the flowers have been watered, fed, or tidied up. Calling in the experts like Major Plants Limited means that you can get

on with your business while we ensure that outside, your plant arrangements and presentation never let you down.

Whether you are seeking an alternative quotation to compare with an existing supplier or are looking at external flower arrangements for the first time our flexible agreement and personal service will give you a piece of mind reliable support for your business.

Please get in touch!

0800 111 4014 – info@majorplants.co.uk

Outdoor Spaces

SATELLIET-UK Hospitality Furniture A bustling terrace is the product of wellplanned design starting with your furniture.

Finding quality outdoor furniture that is durable and comfortable but stylish, is a key part of the concept when planning your new hospitality or leisure venue. Increasingly, terrace or patio areas are becoming an outdoor restaurant to match the atmosphere and vibe of their indoor equivalent. Al Fresco dining is a choice, not a last option because inside is full and is an opportunity for you to generate more income twelve months of the year.

Think four seasons in one terrace!

From retro to rattan, colour blocking and social seating, to fully sustainable options, Satelliet UK can provide a tailor-made solution to fit with your brand and style without compromising on quality. Each of the offices, Glasgow, and Ash Vale, have a knowledgeable team who can advise you on

materials, set ups and layouts to suit your outdoor space.

Satelliet Originals is the core collection that arose from the need to create a unique and versatile product range with its own recognisable signature. This collection features heavily in the most recent outdoor catalogue: from contemporary Taco to classic Terra, the Originals are designed with the end user in mind. Every product in the Originals collection embodies hospitality, quality, strength, diversity, individuality, inspiration, relevance and functionality. That is the promise of Satelliet Originals.

You can view the latest Terrace catalogue with over 200 pages of inspiration including the latest collections as well as timeless classics, tips, and interviews with hospitality owners and decision makers by visiting www.satelliet.co.uk

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!

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Outdoor Spaces Get Ready for a Hot and Profitable Summer!

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

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

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

To generate more profit, can you increase the throughput of your cusINCREASE FOOTFALL tomers by zoning drinking and dining areas? This is easily Is your garden or outdoor area visible from the outside done with different types of outdoor furniture, bar height of your venue? If yes, that’s great for business, but make it tables for drinkers, dining tables and chairs or picnic even more stand-out with brightly coloured parasols or tables for diners. plants to draw in passers-by.

Contact Woodberry Outdoor Furniture suppliers If no, you need to shout about your outdoor areas with Woodberry are long-time experts in supplying outdoor visible signage at your frontage and marketing promofurniture to the hospitality trade. We offer a wide range tions. of hardwearing furniture, shelters and planters to help our clients maximise their outdoor spaces. Call our INCREASE DWELL TIME If customers are comfortable, they will stay longer and friendly team on 01926 889922 or visit the Woodberry website www.woodberry.co.uk hopefully spend more! Ensure your customers are comfortable with the right outdoor furniture but also make

Country Benches - High Quality Benches SPECIAL OFFER Buy 11 get 1 FREE!

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

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

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 of national and regional draught beers and lagers, draught soft drinks, fruit slushies, plus a full coffee offer. The stainless

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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

Additional Ranges as ILF Continue to Expand 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

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.

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

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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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

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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Design & Refit

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

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

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

“Our investment in additional equipment and software

has ensured that our customers in the hospitality sector can benefit from high quality products with excellent swift service at a fair price. Our ISO9001 accreditation means that every job, no matter how large or small goes through the workshops with this expectation level, and the continuous amount of 5 stars we receive on Trust pilot, highlights this commitment” said Tom Pycock, Sales Director of Brunel Engraving.

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

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

Avoid Losses, Increase Profits and Build Relationships with CardsSafe

®

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

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

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

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

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

upsell to their customers.

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

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

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

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

Avoid losses with CardsSafe® and reap the benefits today!

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

Design & Refit 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 –

Healey and Lord

Issue 157

CLASSIC COLLECTION

CLH Digital

MODERN COLLECTION

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

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.

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

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Issue 157

Commercial Kitchen Fit-Out

Temporary Catering Facilities For Why LP Group Mixers Are A Events & Kitchen Refurbishments Top Choice for Artisan Bakers

Mobile Kitchens Ltd specialises in the hire 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 economical solution to the caterers’ needs.

Production Kitchens, Preparation Kitchens, Ware-washing 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 Medium Production Kitchen unit includes a six burner oven range, salamander grill, twin basket fryer, undercounter fridge, undercounter freezer, hot cupboard, double bowl sink unit with integral hand wash basin, storage racking, 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@mkhire.co.uk or call us on 0345 812 0800, or visit our website: www.mk-hire.co.uk

Fridge Seals Direct

Fridge Seals Direct proud to be UK's no1 supplier of replacement fridge and freezer seals. We fabricate for a wide variety of commercial fridge & freezers.

The management team at Fridge Seals Direct have over 30 years of

LP Group mixers are trusted across the globe to deliver highquality, assured dough production.

The Italian machinery supplier has harnessed decades of engineering and manufacturing experience to create industry-leading 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

experience in the refrigeration industry and have each spent many of those years installing gaskets and hardware for a range of styles, brands and sizes of fridges.

From restaurant kitchens to food warehouses we have experience in dealing with fridge & freezers of all sizes and scales. To learn more about fridge seals, be sure to explore our range of extensive guides on how to replace a refrigerator door seals. Otherwise, find your specific guides in how to identify, meas-

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-to-use 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 ure, install or maintain your fridge or freezer door seal.

Our reputation in the industry along with our commitment to providing a high-quality gasket without having to buy from the factory allows us to have competitive pricing and fast turnaround time.

Try us out, order your door gaskets from us and discover a better way to do business. We are here to help you. www.fridgesealsdirect.co.uk

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

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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.

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 and CHAS, 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

Issue 157

service 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

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

• Be ready for your inspections • Damaged fridge seals are unhygienic • Make your fridge more energy efficient with a good seal on your fridge • We provide custom seals for cold rooms, discontinued models, and units with no identification information • Next-day delivery service • Discounted prices on large orders

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

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

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CLH Digital

Issue 157

Commercial Kitchen Fit-Out

The New DrainMinor C (Combi Oven Pump)

There are significant advantages offered by the New DrainMajor C (Combi Oven Pump) manufactured by Pump Technology Ltd. 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 real winner!

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, 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.

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

Kitchen Extract Hygiene – A Burning Issue

PLEASE QUOTE CLH250 WHEN RESPONDING

Property and Professional

Issue 157

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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 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.

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

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.

just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

PROFITABILITY & OPERATIONS

MARKETING

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.

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are

We will help you build a workable, planned Marketing Strategy. 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’’.

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.

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.

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

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

BISHOPSTEIGNTON, DEVON

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

Village Store & Tea Gardens

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

DARTMOUTH, DEVON

PAIGNTON, DEVON

REF: 4420

TOTNES, DEVON

4834

Impressive Waterside Restaurant

• 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

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

Looks familiar, works differently.

HOW IT WORKS: Place 5 ice cubes into the Hielo Cooler The Ice sits between and below the three internal plinths Take chilled wine or Champagne from the fridge

No drips or mess Eco credentials This is a carbon assessed product

Place bottle on the three internal plinths Cooler maintains the temperature for up to one hour

T: +44 (0) 1747 859333 E: enquiries@icecooldesign.com www.icecooldesign.com *Approximate saving when compared to a standard ice bucket.Report by sustainability consultancy CARBON FOOTPRINT.