CLH Digital - Issue #160

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 160

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Foodservice Inflation Falls but Interest Rate Rise Will Have “Significant Impact”

The hospitality and licensed on trade sector have received a small amount of relief with inflation falling below 20%, to 18.9% for the first time in five months, this has however been offset by a rise in interest rates this week.

The fall in foodservice inflation is the fourth consecutive fall in year-on-year inflation and the first time in five months that the rate has dipped below 20%.

While prices increased by 0.7% month-on-month between February and March, there are clear signs that inflation is steadily slowing after enormous challenges

throughout the last year.

The downward trend has been driven by an easing of prices in key commodity markets. The Dairy and Oils & Fats categories within the Foodservice Price Index both recorded month-on-month deflation on the back of improved availability, aided by increased milk production and falling edible oil prices. Only two of the Index’s ten categories reported month-on-month inflation of 2% or more.

(CONTINUED ON PAGE 3...)

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CLH Digital

Issue 160

Editor's Viewpoint

Welcome to the latest issue of CLH Digital I have only just received a report on Coronation weekend, so unfortunately I have not had the time to convert it into a news article. Nevertheless despite our traditional bank holiday weather, the coronation of King Charles III has proved to be a great success.

The weekend saw drinkers consume 50.5 million pints across the UK, up almost 6% on the Jubilee weekend in 2022 with, according to the report, 73 more pints per pub sold compared to 2022.

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

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It comes as no surprise! The UK’s hospitality and pub sector holds a significant place in the nation's heart, serving as a cultural cornerstone and a vital EDITOR part of its social fabric, and with the coronation celebrations of King Charles III, the sector played a central role in honouring tradition, history, and heritage.

From the humble village pub to iconic city establishments, these venues have long been cherished for their ability to bring people together in joyous celebration!

01202 552333

FAX: 01202 552666 sales@catererlicensee.com

Peter Adams

www.CLHNews.co.uk @CLHNews CLHNews

While the sector is by no means stuck in the past, one of the most cherished So I think the sector deserves a huge pat on the back! aspects of the UK hospitality and pub sector is its commitment to preserving tradiWhile it’s good news to see that inflation fell, albeit only by a small amount, the tion and heritage. When it comes to special occasions, especially those of royal significance, the UK hospitality and pub sector pulls out all the stops to ensure a news was offset by the rise in interest rates. memorable celebration. During the coronation festivities we saw pubs across the Devastating for any business including, I have to say, us here at RBC Publishing. I nation embrace a spirit of jubilation. From traditional British fare to themed decoracannot imagine how many businesses were forced to take out loans during the tions and live screenings of ceremonial events, pubs provided a festive atmosphere enforced lockdown, something we had no choice in and now what do we see? that allows patrons to be part of the historic occasion.

Interest rates rising as those loans fall due.

Additionally, the hospitality sector often collaborates with local communities and organizations to organize street parties, parades, and outdoor events that bring people together in shared celebration. These occasions foster a sense of unity, pride, and camaraderie among the populace, emphasizing the essential role that pubs and hospitality venues play in forging a collective national identity.

And I am from an age group can remember pub “Charabancs”. As a child growing up in the north-west our local pub used to hire a coach and take us on days out to places like Blackpool. It sseems a lifetime away now, but was a wonderful example of fostering community cohesion and spirit.

Absolutely disgraceful! The highest interest rates since 2008, high inflation and huge energy costs are wreaking havoc in the sector.

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.

CLHNews

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

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Issue 160

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Foodservice Inflation Falls but Interest Rate Rise will Have “Significant Impact” (CONTINUED FROM FRONT COVER) Inflation has also been slowed by significant falls in the cost of crude oil, a major upstream influencer on the price of food. Crude prices fell 24.4% year-on-year and 4.4% month-on-month, which should help to alleviate supply costs.

While other factors including labour, energy and currency markets will continue to influence pricing, the new edition of the Foodservice Price Index forecasts further falls in inflation in the months ahead. However, some categories including Meat and Sugar are likely to remain volatile as a result of supply uncertainties.

CAUTIOUSLY OPTIMISTIC Prestige Purchasing CEO Shaun Allen said: “The continued fall in inflation will be some welcome relief for the hospitality sector. However, prices remain high and with eight out of ten categories still reporting month-onmonth increases, the overall cost of food and beverages in the sector continues to rise just at a slower rate.

The pressure on operators’ margins is still increasing and acting now to optimise their supply chain and limit the impact is critical.”

James Ashurst, client director at CGA by NIQ, said: “After months of relentless pressure on prices we can be cautiously optimistic that foodservice inflation is at last softening. But much damage has already been done to businesses’ costs and consumers’ spending, and with various areas of food and beverage supply still volatile, conditions will remain difficult for some time to come.”

UKHospitality Chief Executive Kate Nicholls said: “We are beginning to see a positive direction of travel with consistently declining food service price inflation, but the decreases we’re seeing are not significant enough to be felt by businesses yet.

“While five months of decline is positive, the fact of the matter is that almost 19% price inflation for food and drink is enough to ruin businesses, especially alongside energy costs and workforce challenges.

“Much more needs to be done to tackle the cost increases businesses are experiencing in a meaningful way and that starts with energy, with Government forcing suppliers to renegotiate contracts with businesses that fixed during the height of the crisis.

“Only by tackling the root causes of inflation can hospitality businesses return to its position of driving economic growth.”

INTEREST RATE RISE However, this inflationary respite was offset by an announcement by The Bank of England that interest rates are to be raised by 0.25 percentage to 4.5% this week, which UKHospitality has warned could "significantly impact" the viability of hospitality business.

Chief Executive Kate Nicholls said: “Interest rates reaching their highest levels since 2008 will be a huge worry for hospitality businesses and could significantly impact business viability.

“Hospitality was the business sector most affected by the pandemic, with a large number of businesses forced to take out loans to survive. With those loans now due, consistently rising interest rates compound debt and inflict further economic pain on venues.

Emma McClarkin, chief executive of the British Beer and Pub Association said “Pubs and brewers don’t want to put up prices for customers, because with interest rates continually rising customers are watching the pennies – but they are left with little choice,”.

“They need to cover their own costs and inflation is hitting them throughout their supply chains, it’s an unsustainable situation that is completely wiping out profits.”

She added: “Not only will pubs be suffering from reduced spend but increased rates make investments in their businesses and the opportunity to grow much harder. Add to this a drop off in the support on sky-high energy bills and you’ve got a toxic mix that is making it incredibly difficult for pubs to survive.”

END OF SUPPORT SCHEMES The sector has also seen the end of government support schemes such as the Energy Bill Relief Scheme, which provided £18bn to businesses to help with mounting costs, and was replaced with the Energy Bills Discount Scheme which provides less than a third of that at just £5.5bn.

It comes as the chief of the boss of JD Wetherspoon, Tim Martin, criticized MPs over a “lack of understanding” in regard to inflation.

While the pub group reported a strong performance this week, he also said that a lack of understanding surrounding inflation from senior politicians presents a “real threat to the future prosperity of the country.”

URGENT ACTION NEEDED Mr Martin said: “In order to bear down on inflation, political parties should encourage free enterprise, rather than a reliance on additional regulations.”

“Inflation, especially in labour, energy and food costs, remains an intractable issue,” he added.

“Loan repayment is not the only price pressure businesses face, with the sector now in a period of peak energy pain. Urgent action is needed from Government to bring costs down, particularly on energy, and more needs to be done to assist businesses in their pandemic debt. We would urge HMRC to be lenient in their demands from businesses at this point, allowing Time to Pay arrangements.”

The Importance of Energy Savings to Business Operations Cannot Be Overstated 4

CLH Digital

Issue 160

By Mike Nixon, Sales Director at Abraxas Catering Equipment Ltd. (www.abraxascatering.co.uk) The last three years have been difficult for the catering sector. The Covid-19 pandemic, combined with unprecedented staff shortages and rapidly rising energy costs, have had a huge impact on businesses across the UK, leading to a drop of almost 5,000 venues in 2022 – with more than three quarters of closures occurring in the second half of the year1.

Sadly, the start of a new year has offered little in way of relief to businesses struggling to stay afloat. Data from the joint Q1 Hospitality Members Survey2 revealed that surviving businesses are expecting their energy bills to be 101% higher during the first three months of 2023, compared to the same period last year.

The survey, which has highlighted concerns about the behaviour of energy suppliers, also found that 56% of hospitality businesses have experienced increased standing charges, with 42% reducing opening hours and 34% reducing the number of days they open per week as a result.

This survey data comes as little surprise following the Government’s announcement that the rate of support offered to subsidise businesses’ energy costs will be significantly reduced in the coming months. From 1st April 2023, venues will have access to a new Energy Bills Discount Scheme, replacing the current Energy Bill Relief Scheme3. The Government is offering up to £5.5 billion in support as part of the new plans, but in reality, this equals a discount of just £2,300 over 12 months for a typical pub.

James Cartlidge, Exchequer Secretary to the Treasury, said that “firms need to adapt and invest in energy efficiency to remain viable.” And as difficult as this may be to hear in the face of such a challenging situation, it is true that venues must do all they can to save energy and reduce their operating costs.

In the current economic climate, not all businesses will be looking to spend money, be it on replacement or additional appliances, which is why extending the lifespan of current equipment should be a top priority. There a number of ways in which businesses can do this:

REGULAR CLEANING Regular and thorough cleaning not only improves hygiene standards, but also reduces the energy usage of equipment. Grease and debris builds up quickly in commercial kitchen environments, which is why cleaning should be undertaken on a regular basis, especially on parts such as filters, vents and drains.

SERVICING AND MAINTENANCE Ensuring that appliances are well-maintained and regularly serviced by qualified engineers is vital for optimum

energy efficiency. While regular cleaning and minor repairs can be carried out in-house, a preventative maintenance plan will keep equipment in the best possible shape, reducing the risk of breakdowns, unexpected repair bills, and a loss of earnings due to business downtime.

CORRECT USAGE OF EQUIPMENT Commercial kitchen equipment works much harder than its domestic counterparts, but venues can make similar adjustments to those at home in order to reduce wasted energy. For example, loading a dishwasher correctly to maximise capacity can reduce energy consumption, as can avoiding over or under-filling refrigeration units. If unsure, kitchen managers should contact equipment suppliers or manufacturers for guidance.

THOROUGH STAFF TRAINING One of the key factors in reducing energy bills is to establish best practices among kitchen staff. Venues should be putting energy-saving processes in place and ensuring that all staff are trained to follow them. From performing visual inspections of equipment to turning equipment off when it’s not in use, employees should know what’s expected of them and how they can individually contribute to the energy efficiency of the business.

For those who are currently looking to invest in new commercial kitchen equipment, energy efficiency should also be front of mind:

EQUIPMENT PURCHASING Gone are the days of buying something based on the price alone. Hospitality has entered a new era, where business owners must be more focused on the cost of appliances in use and pay back. Simple calculations can very quickly demonstrate how even paying a little more in capital outlay can return far more in savings – and venues should be looking to purchase appliances with high energy-efficiency ratings from reliable brands.

Many organisations still need to procure equipment, typically to replace failed appliances, help roll out a new concept, expand their offering or cope with increased numbers. In this case, it’s essential to speak to an independent equipment supplier with a wealth of knowledge on the latest energy saving features, who can offer new ideas to venues based on their experience of other projects. Utilising the expertise of specialist suppliers, rather than jumping on the internet to purchase the cheapest appliance, will pay dividends in the long run, saving money through equipment longevity and reducing running costs.

With many businesses raising concerns over the ‘profiteering’ of energy companies, the simple fact is that this lower level of support is likely to result in further closures – and the loss of thousands of jobs nationwide. However, venues cannot simply sit back and do nothing. The importance of energy savings to business operations cannot be overstated.

References: 1

https://insights.alixpartners.com/post/102i5r0/hospitality-market-monitor-2022-closures-eclipse-those-of-covid-hit-2021-as-cos

2

https://www.ukhospitality.org.uk/news/630128/HOSPITALITY-ENERGY-BILLS-TO-ALMOST-DOUBLE-AS-SUPPORT-FALLS-AWAY.htm

3

https://hansard.parliament.uk/commons/2023-01-09/debates/51DBBC3D-0BD7-4270-BCC6-3D8684FD86E3/Non-DomesticEnergySupport

Wigan Pub Re-Opens After £180,000 Makeover The Honeysuckle on Pool Street in Wigan, re-opened on Thursday 4th May following a major investment of £180,000!

The pub is part of the Proper Pubs division at Admiral Taverns and has undergone a complete transformation with a new look and feel, including a new bar, brand-new furniture, and an entire redecoration to ensure a welcoming look and feel. Whilst outside in its beautiful open beer garden, a shelter has been installed over the decking area to ensure use all year round.

For opening night, customers enjoyed live music from singer, Tom Byrom, whilst the weekend ahead includes live sports and Karaoke.

Operator of the Honeysuckle, Tara Wade, said: “Opening night was fantastic, it was amazing to see all our customers, old and new, coming to see what the pub has to offer!

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

The Honeysuckle provides a wide range of drinks offers, including cocktails, wine, and fizz promotions. The pub will also be hosting an annual schedule of events with offers all year round for the local community to enjoy, as well as charity events. Operator, Tara’s first aim is to raise money to have a lifesaving defibrillator installed at the Honeysuckle.

Matthew Gurney, Operations Director for Proper Pubs, said: “The refurbishment at the Honeysuckle looks fantastic – the team have worked really hard to ensure it is a success for the local community.

“On behalf of the Proper Pubs team, we would like to wish our community hero, Tara, every success for the future in making the Honeysuckle a fantastic hub of the community”.

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

Hoteliers. A customer or client arrives.

A snack and a beverage is offered.

What a lovely welcome!

Landlords. Our products cater for every taste.

A drink with a snack is a cherished tradition.

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

Our products:

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

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

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

Fabulous Fudge. Gluten-free with vegan options available.

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

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.

Pub and Bar Transactions Were Up 26.7% Over the Coronation Weekend Issue 160

Brits made the most of celebrations and benefitted from the longer opening hours.

Data from Barclays shows that during the Coronation bank holiday weekend (6-8 May) transaction volumes increased across hospitality businesses.

Restaurants, pubs and bars benefitted from a significant increase in the total number of sales – compared to the equivalent dates in May last year. In spite of the rainy weather, Brits made the most of the long bank holiday weekend and celebrated the highly-anticipated Coronation of Their Majesties King Charles III and Queen Camilla with friends and family.

CATEGORIES WHICH SAW A SIGNIFICANT UPLIFT IN TRANSACTION VOLUMES INCLUDE: • Pubs and Bars: o 26.7 per cent, compared to the equivalent dates in May last year*

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• Restaurants:

o 4.42 per cent, compared to the equivalent dates in May last year* Marc Pettican, Head of Barclaycard Payments, said: “Consumer spending received a welcome boost across the Hospitality sector during this historic Coronation weekend. Pubs and bars – which benefitted from longer opening hours – received a spike in trade as Brits and tourists headed out to socialise with friends and family and make the most of the festivities.

“Even though restaurant spending fell 7.6 per cent in April as consumers cut back their discretionary spending, data from the weekend shows that Brits are still keen to spend money to celebrate important moments despite the rising cost of living. Businesses will be hopeful for another uptick in sales across the Spring Bank Holiday weekend later this month.”

The White Lion in Broadwindsor Celebrates in Style Situated in the charming village of Broadwindsor, West Dorset, The White Lion proudly stands as a community-run pub. Over the course of the past two weeks, the establishment has been filled with joyous celebrations. The pub commemorated its first year as a community-run establishment, sharing in the excitement of an engagement announcement, and basking in the grandeur of the King's Coronation.

One of the standout events during this eventful period was the remarkable Coronation Weekend hosted by The White Lion. The weekend was a resounding success, featuring an array of delightful experiences for all in attendance. Guests were treated to the flavors of Asian-style lamb dishes, adding an exotic touch to the festivities and satisfying culinary desires. The pub's skilled mixologists

crafted a tantalizing selection of cocktails, providing a refreshing accompaniment to the vibrant atmosphere. In addition, The White Lion offered elegant afternoon teas, complete with delectable treats such as scones, finger sandwiches, and an assortment of mouthwatering pastries. The weekend was further highlighted by the Coronation Ceremony, where the community gathered in awe to witness the crowning of the King, followed by the lively Coronation Concert that had guests dancing and reveling in the electric ambiance.

Through its commitment to community involvement and creating memorable experiences, The White Lion continues to hold a special place within the hearts of the Broadwindsor community.

SURVIVING 6

CLH Digital

Issue 160

An Open Letter to Readers of CLH News

By David Hunter, The Bowden Group (www.bowdengroup.co.uk)

So … look at your website … how easy IS IT to book direct with you?

We have also been looking hard at the in-room complimentary stuff like hairnets for the shower, how many towels, soaps, gels etc we put out.

Many of the Budget operators now will not clean a room unless that is specifically requested. However, I am not a great fan of that, as its not what we traditionally expect from an hotel.

We have been introducing automatic on/off light sensors in bedroom corridors.

And … some Budget operators have been centrally (at Reception) over-riding the settings that the customer sets on the bedroom heaters … turning them off automatically between the late-night ‘’sleeping’’ hours.

FOOD GP% I have a few big tips here: 1. Cost out your menu items in great detail, and formally, and on a suitable spreadsheet

Ok … we all know that we have been through some very difficult times over the last few years.

If you are still here … VERY WELL DONE … but don’t get to complacent, ‘’cos it ain’t over yet’’ …

I am often asked ‘’how can we survive’’ ?

There are always things that we can do to reduce the overhead costs in any business: Working with a Hotel client in the North West of England, we were recently asked to use our weekly eMailed report on the business’s Profitability to get the staff’s support for reducing usage of gas and electricity.

Common sense you might have thought.

What happened though really did amaze me.

It wasn’t just that the units of power used weekly reduced by 20% … it was that we COULD save that huge amount … just by asking staff to participate.

Yes, it IS a bit sad that we COULD reduce power usage so much, but the fact that we did do that shows the power of just talking to the Team, and getting their support.

It is clear that the staff feel they have a vested interest in helping the hotel get through an approaching massive increase in Power costs per unit, and that THEY WANT TO HELP. Sounds familiar?

This is the fourth Recession that I have worked though in my role, and by now I am ready for the fallout of a Recession … but … it never ceases to surprise me HOW everything changes during and after such a period … and it never changes in the same way.

2. Do those costings every single month … not twice a year as used to be acceptable 3. Make very sure that are achieving the right level of GP% on every single dish. There is no such thing as an Industry Standard GP% … it all depends on the type of establishment, what it is, where it is, and how it operates.

4. Reduce the menu size if you can … and use the same ingredients in a number of different dishes … reducing the number that you need to buy in.

5. Negotiate, and renegotiate, and seek at least two other suppliers to compare with to get the best purchase prices for what foodstuffs that you need to buy in. The tough ones might well be: Fruit & Veg / Fish / Meat / Cheese / Oils 6. Get advice on what your Food GP% SHOULD BE.

DRINKS GP% My best tips here are: 1. Take the time to establish what GP% you need … not just overall, but per category of drink (as defined by a licensed stocktaker) 2. Make sure that you price accordingly to be able to achieve your target GP% overall 3. Get help on the Wines side … there is a whole separate pricing strategy for GP%s on Wines, on different types of wine and on the different glass sizes. Call me if in doubt.

4. Try to reduce the Wine List a bit if you can … that helps with cashflow 5. Get advice on what your Food GP% SHOULD BE.

LABOUR COSTS Here there is no choice … you MUST ACT … and NOW … Labour costs just keep going up … never down … and the Minimum Wage doesn’t really help us in Hospitality.

My top tips are: 1. Do what is known as a Manpower Planning Study.

I often say that in Hospitality, Profit is largely driven by: • Sales … Overall, and Departmental • Bedroom Sales and the Costs of cleaning those rooms • Food GP% • Drinks GP% • Labour Costs I promised I wouldn’t write a book for you to print (thinking of the printing costs), so let’s just dip into these one at a time … highlighting the bigger issues or the ‘’quick wins’’ … as there are things we CAN do to help the situation, and we will focus on those.

This identifies exactly how many staff members you need in any one place at any one time … in 15 minute intervals throughout the day … every day … and every day being different.

2. Then, do your rota strictly (as strictly as possible that is) on the numbers that you ACTUALLY NEED …

3. You may need to change the way you employ people … you may well need more Part Time and Casual employees … so that you don’t end up with too many staff on duty at any one time.

4. Get as much flexibility into the manpower system as you can … which can mean you employing MORE people but on LESS hours each.

5. Train your staff well, incentivise them too, but most importantly, respect them and communicate with them.

SALES … OVERALL, AND DEPARTMENTAL We need to up our game on Marketing … not just increasing the number of people that come to use our facilities, but increasing the Spend per Head of all of those that do use our the businesses.

If we attract some new customers, and get existing customers to spend more per visit … we stand an even better chance.

The ATTITUDE of any member of staff shown towards a customer is paramount, and that often determines whether a Customer returns a second time … and more.

The above will help … but no one should think of it as being easy … it isn’t !!!

SURVIVING … is what we hope happens when you do all that you possibly can.

There are so many special offers and new packages that we can dream up, to increase customer visits.

You also need to be ‘’Relentlessly Optimistic’’ … at the same time.

BEDROOM SALES AND THE COSTS OF CLEANING THOSE ROOMS

Panic, worry and being miserable are all things that rub off on others very very quickly.

Yes, we have been trying to get more people to book Direct. There are a number of ways we can do that … but asking guests to book direct in future certainly works.

Give me a call on 07831 407984 or 01628 487613

As good as the online OTA agencies ARE … the more people we can get booking direct with us, the better, as it reduces that extra Commission cost.

I will be happy to help. If you quote ‘’I saw you in CLH’’ … the first on-line Video Call session with me will be totally Free Of Charge.

If you think that I can help you at all …

Community Pub Receives £176,000 Refurbishment Ahead of Summer Months The Station Hotel, a local traditional community pub in Filey has received a £176,000 investment to improve its beer garden just in time for the summer months. At the helm are passionate and local licensee duo, Andy Quinn and Victoria Bagley who have been at the pub for over three years together, with Andy having been at the pub for over six years himself. The investment at the Station Hotel was funded by leading community pub group, Admiral Taverns, who own over 1,550 pubs

across the country.

The refurbishment has ensured the pub is in “Ship-Shape” for a busy Summer season ahead and has included a complete makeover to its external beer garden, including new furniture, new festoon lighting, as well as a beautiful pagoda to ensure use all year round. The pub’s beer garden is split into three areas, seating over 250 people in total. The popular community pub also hosts three self-contained hotel rooms.

Licensee, Andy Quinn has a wealth of experience in the hospitality industry, working in pubs his entire life and is no stranger to the local are, having lived in Filey for around 25 years. The pub hosts an annual sched-

ule of events to ensure it sits at the heart of the community, including regular live sport, live music and karaoke every Friday.

Andy Quinn, licensee at the Station Hotel, commented: “I am over the moon with the refurbishment – it looks amazing and will further cement the pub at the heart of the community. The feedback we’ve had so far has been fantastic and we can’t wait for a busy summer ahead.

I look forward to seeing our regular customers and hopefully some new faces over the coming months.”

The pub also offers an excellent food offering, including stone baked pizzas, mixed grill, burgers, as well as vegan options, such as falafel wraps and nachos.

Andy Longley, Business Development Manager at Admiral Taverns, commented: “It’s been amazing to see the results of our investment scheme at the Station Hotel. Andy and Victoria are real community heroes and have demonstrated their passion for the pub through their fantastic work within the community, bringing people together. We wish the team every success for the future.”

Over 55s Wield the Most Influence When Deciding Where to Eat and Drink

New insight identifies which consumers have the most influence in deciding which hospitality venues to visit and the factors influencing their decisions

The latest GO Technology report from hospitality tech provider Zonal and insight firm CGA by NIQ, reveals that those aged 55+ are the key decision makers when it comes to choosing which hospitality venues to visit. The data shows that 40% of ‘influencers’ are aged over 55 – nearly double the number who are aged under 25 years old (21%).

The survey of more than 5,000 UK adults serves as a reminder that it is not just the young and digitalsavvy who have influence when it comes to going out for food and drink and, with the majority of consumers (61%) admitting they are either solely or sometimes influenced by others both when choosing whether to go out and the choice of venue when eating and drinking out, the importance this group of consumers plays should not be understated.

The report also unveils how valuable those who influence are. This group spends more time in the trade – a third (32%) drink out weekly – and on average spend £10 a month more on eating and drinking out than non-decision makers. They also tend to visit more venues than those who are more influenced than influencer, visiting an average of over seven different brands in the last six months.

When it comes to factors influencing which venues consumers visit, aspects such as proximity to home (47%), value for money (35%), and serving a customer’s favourite food or drink (26%) come out on top.

THE MOST IMPORTANT SOURCES OF INFORMATION WHEN IT COMES TO VENUE RECOMMENDATIONS ARE: 1) Recommendations from friends, families and colleagues (56%) 2) Combination of sources (27%)

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3) The press (26%) 4) Friends’ recommendations on social media (25%) 5) Social media via brands, reviews or bloggers (21%) Commenting on the findings, Olivia FitzGerald, Chief Sales and Marketing Officer, Zonal, said: “With the cost-of-living crisis squeezing consumer spending habits, it’s vital that operators have a good understanding, not only of the key drivers influencing customers’ decisions when it comes to eating and drinking out, but also who the decision makers are.

Interestingly, those aged over 55 are highly-influential – a reminder that it is not just the young who wield purchasing power and operators would benefit in engaging this age group as much as others.

“Operators who can capitalise on these influences and influencers, and shape their communication, marketing and overall experience with these factors in mind, will ultimately gain that important advantage in an increasingly competitive market.”

Karl Chessell, Director – Hospitality Operators and Food, EMEA, CGA by NIQ added: “With spending so tight and competition so intense, it’s more important than ever to understand the influences behind visits to pubs, bars and restaurants. Our research highlights how the cost-of-living crisis has sharpened people’s focus on price and made convenience and familiarity more important. These factors all play to the advantage of managed pub and restaurants groups, who tend to offer better value, accessibility and trust than independents.

But with influential consumers now so demanding, brands need to deliver dependably great experiences.

While digital avenues like social media, review sites and Instagrammers are increasingly important, our research makes clear that old-fashioned recommendations among friends are still the king of influences—and consistency is the best way to earn them.”

Read all the latest news from the licensed industry at

www.catererlicensee.com @CLHNews

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Hand Drying Is Crucial But The Options On Offer Are Failing Us 8

CLH Digital

Issue 160

Written by Dr Salomé Giao, Lead Scientist at Dyson (www.dyson.co.uk) Every year, Global Handwashing Day champions and campaigns for the critical importance of regular hand washing with soap.

The message is a simple one: hand washing can help prevent disease transmission.

At Dyson we’re huge advocates for everything Global Handwashing Day stands for. We want to contribute to the conversation by shedding light on a step in the hand hygiene process that itself plays a very important role but one that crucially remains little known: hand drying.

Effective hand drying is key to ensuring that clean hands stay clean – if it doesn’t happen there are hygiene risks: it is known that wet hands can pick up more bacteria than dry ones.

Moreover, damp hands can transfer up to 1,000 times more bacteria than dry hands , while wiping hands on clothes can add bacteria to washed hands if the clothes aren’t clean. We need to ensure that people are able to wash and dry their hands properly.

Bacteria cannot be visualised by the naked eye, so instead imagine glitter. Now imagine you have one damp hand and one dry hand, you put both hands in the glitter and what happens? Your wet hand will be covered in glitter while the dry one will pick up less. The process mimics the difference between wet and dry hands interacting with germs and bacteria, we just can’t see it with the naked eye.

But the big problem isn’t that hand drying options aren’t provided in washrooms. It’s that the options on offer can in fact cause hygiene problems, alongside environmental challenges, and cost concerns.

TRADITIONAL SOLUTIONS PRESENT BIG PROBLEMS Many shared washrooms will offer one of two hand drying options – or in some instances both: electric dryers and, or paper towels.

The hygiene issues that can arise from warm air dryers begin with design issues, such as physical buttons,

long dry times, and other technological limitations – a lack of air filtration being a common problem.

This can not only impact hygiene practically but may also be a concern when using warm air dryers.

According to the 2021 Dyson survey on washroom attitudes, 40% of respondents in the UK are concerned that the physical button on warm air dryers is a hygiene issue, while the use of unfiltered, unclean air to dry hands is a concern for 24%. This could become a deterrent to use them and leave the washroom with wet hands.

Paper towels, on the other hand, in general don’t cause hygiene concerns but they can come with environmental issues that can’t be overlooked in today’s world. To create, transport and dispose them at scale requires processes with higher CO2 emissions. With society becoming increasingly aware of environmental issues and the sustainability of the products they use; we need to create hand drying solutions that address them.

In a time when businesses are embedding sustainability at their core and using Corporate Social Responsibility teams to showcase progress, there’s a real opportunity to standout and make washrooms a point of differentiation.

IMPROVEMENTS FOR HYGIENE, BUSINESS AND ENVIRONMENTAL NEEDS It’s clear that the hand drying solutions often available in workplaces, educational settings, hospitality – we could go on – are in need of an upgrade.

Dyson Airblade™ hand drying technology places hand hygiene, the reduction of CO2 emissions, and cost efficiency at the forefront of its design.

The Dyson Airblade™ 9kJ has been found to emit up to 88% less CO2 than paper towels. Compared with conventional warm air dryers, the Airblade™ 9kJ uses only one seventh of the energy needed. Dyson hand dryers are also engineered to alleviate the public’s key washroom concerns and prioritise hygiene through touchfree design and HEPA (high efficiency particulate air) filters capturing 99.95% of particles as small as 0.1 microns.

Effective hand drying is a key part of effective hand hygiene, but the options too often in use are problematic. We need raise awareness about the importance of effective hand drying, and promote hand drying solutions that improve hygiene, reduce business costs and CO2 emissions.

National Hop Collection to Expand with Support from Britain’s Oldest Brewer fund the move but to continue providing a significant annual contribution to its establishment and maintenance for at least the next five years.”

The National Hop Collection, which preserves historic varieties of hops and provides the resources to breed new varieties, is to expand after moving to a larger garden with support from Britain’s oldest brewer, Shepherd Neame.

Due to the additional room available at Homestall Farm, the collection has already been able to expand from 250 to approximately 360 historic varieties of hops, mostly British varieties, with its oldest, the Golding, dating from 1790.

The collection was originally established at Wye College in Kent, but after the college’s closure in 2007, it moved to land provided by Shepherd Neame at Queen Court Farm in Ospringe, near its historic brewery in Faversham.

Dr Darby said: “It’s an important genetic bank, preserving the traits and characteristics used in hop breeding. When it comes to breeding, I see each hop as like a key on a genetic piano. The more notes available when you play, the more interesting the sound you can create.”

It was accredited as a National Hop Collection in 2010, and has grown significantly during the past 14 years, so more space was needed. A new site at Homestall Farm in Faversham was identified, owned by local hop grower Antony Redsell, and after months of preparation the move took place on April 27.

The relocation project has been led by Dr Peter Darby, who founded Wye Hops which oversees the collection, holding the position of Director of Research until his retirement in 2020.

He said: “I am incredibly proud of everything we have achieved with the collection, so when the opportunity arose to move it to a bigger site where it could be enlarged and improved, I wanted to get involved as it felt like a fitting way to finish my work with Wye Hops.

“We were grateful to receive such generous support from Shepherd Neame, which pledged not only to

Dr Darby said: “Shepherd Neame has been a strong supporter of Wye Hops from its infancy. The late Chairman Bobby Neame was one of our original directors and they gave us the land at Queen Court Farm for free, and now have helped to fund its move. Their team also provided guidance on attracting pilot brewing clients, which was a huge help when we were starting out. Our team are incredibly grateful to the company for everything they have done.”

Shepherd Neame Chief Executive Jonathan Neame said: “We are privileged to have so many wonderful hops growing right on our doorstep, in the heart of England’s hop county. We are committed to supporting the important work of the National Hop Collection to preserve our hop heritage and create exciting new varieties, and look forward to continuing our partnership with them during the coming years.”

East Anglia Operator Takes on Lease of the Coach & Horses, Royston Vamsi Putta, licensee of The Brook in Cambridge, has taken on The Coach & Horses in Royston, his first Star Pubs & Bars lease. The pub, which has been closed for over three years, is to reopen in early June as The King James following a £210,000 joint investment

by Vami Putta, his business partner Prash Nellutla, and Star Pubs & Bars.

Vamsi, who has 25 years hospitality experience, has a long-term plan to establish an estate of five traditional pubs in East Anglia.

Prior to starting to turning around The Brook, Vamsi was a General Manager for Salt Bar & Dining and a Marriot Hotel manager.

Says Vamsi: “Smaller traditional and characterful pubs work well especially in the current economic climate as energy costs are lower and staff recruitment is less problematic.“We decided to rename the pub The King

James to reflect the change of offer while celebrating King James’s connection with Royston.

“The King James is in a great location as it is the first pub you pass when walking from the station into town. As well as great drinks, we intend to establish a reputation for gourmet burgers and live acoustic music.”

Star Pubs & Bars Business Development Manager, Dan Hayward says: “With Royston already having more food and sports led pubs, there’s room for a traditional local offering great drinks and simple good pub food with excellent service. Vamsi’s the ideal person to take it forward as he already runs a popular traditional pub in Cambridge and knows the area well. We’re delighted to be supporting Vamsi and Prash in their vision for The King James and reopening a closed pub for the community.”

Eurovision Spending Set to Provide UK Retailers and Hospitality Venues with £470m Boost Issue 160

Hospitality venues will also receive a significant boost as a result of the competition being held on home soil, as £143 million is expected to be made over the course of the competition thanks to the 8.7 million consumers heading to their nearest bar, pub or restaurant. Food sales make up the majority of hospitality profit at £83 million, with a further £60 million expected to be generated through drink sales as UK consumers order 2 million pints of beer, 400,000 bottles of wine and 300,000 bottles of Prosecco.

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Total predicted hospitality spend and visitors for the Eurovision Song Contest

The Eurovision Spending Report VoucherCodes.co.uk, estimates 15 million consumers are set to watch the contest, either from the comfort of their own home or at in-person events, across the competition.

As 13.5 million consumers get ready to tune in from home, a 35% increase in participation in recent years, UK retailers are set to generate £244 million in sales as 9.9 million consumers stock up on food, drink and decorations ahead of the final on Saturday 13th May. The majority of sales made by retailers will come from food and drink spend – accounting for £187 million of the total profit. Breaking this down further, the equivalent of 1.4 million bottles of wine, 900,000 pints of beer, and 400,000 bottles of Prosecco are set to be sold to consumers throughout the contest. Retailers will also benefit from UK shoppers spending £13 million on decorations, £4 million on souvenirs, and £5 million on fancy-dress wear.

“With nearly 9 million consumers heading to their nearest hospitality venue to soak up the atmosphere of the contest, owners should make preparations to attract customers and take advantage of this greatly anticipated event. Screening the final, decorating your venue, offering themed food and drinks, and marketing your offering in the run up to the contest will help attract those looking for a fun venue for the event.

It’s also important to remember that saving money is still front of mind for consumers, so ensuring great value for money is important. By offering special discounts on food and drink, such as early-bird bookings or packages for large groups, hospitality venues can capitalise on the excitement of the contest being held in Liverpool.”

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With the Eurovision Song Contest being held in the UK for the first time in 25 years, UK retailers and hospitality venues are expected to make £470 million throughout the event (9th – 13th May 2023), a new report has revealed.

Maureen McDonagh, Managing Director at VoucherCodes.co.uk commented: “It’s clear the Eurovision Song Contest returning to the UK for the first time in 25 years means excitement levels are high amongst British consumers. As our data shows, this buzz will result in a busy period for many pubs, bars and restaurants and a boost in sales during the contest, in what is set to be a bumper month for the hospitality industry.

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Additionally, restaurants offering delivery or takeaway food are set to bring in £71 million across the competition as 4.8 million consumers enjoy food within their own home.

How Restaurants Can Fight Inflation and Boost Customer Loyalty

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CLH Digital

Issue 160

By Zhong Xu, CEO and Co-Founder, Deliverect (www.deliverect.com) “Today, inflation is a reality that the restaurant and hospitality sector has no choice but to contend with as prices continue to surge in the UK. There’s no doubt the rising cost of food is proving an additional challenge for heavily stretched restaurateurs: while they need to emphasize efficiency measures such as reducing more food waste and tighter menu management, they also need to stay creative to ensure customers have the best possible experience.

Consequently, it can be challenging for restaurants to encourage customers to continue visiting their establishments given increasing hesitancy for additional expenditures such as dining out or ordering food online. Now more than ever, building and retaining customer loyalty is critical to thrive and grow - here’s how to do so whilst keeping an eye on costs.

CUSTOMER EXPERIENCE IS KING A recent survey found that 40% people in the UK get up to three food deliveries a week today despite the recent rise in inflation. While people are getting more takeaways and deliveries, they are also being more selective. A whopping 68% of people said quality ingredients are more important now than before the rise of inflation. What’s more, convenience is a major deciding factor for consumers selecting a restaurant for takeaway and delivery. 69% claim how close a restaurant is and how fast their food can get to them is now more important than ever.

This means a focus on offering high-quality, value-driven experiences can be a valuable way of differentiating restaurants from the competition. This can include sourcing ingredients locally or from artisanal producers, offering unique menu items that can't be found elsewhere, or providing excellent customer service. By offering experiences that stand out from the competition, restaurants can keep customers coming back for their own brand of “special sauce”, building a loyal customer base in the process.

In addition to offering promotions and high-quality experiences, restaurants can also encourage customers by investing in their online presence. This includes having a professional-looking website, an active social media presence, and positive online reviews. With more and more people turning to the internet to find information about local businesses, a strong online presence can be a powerful tool for attracting new customers and driving repeat business.

IMPROVE YOUR TECH OFFERING

According to the same research, more than a third of customers didn’t order from a restaurant again after they had a bad delivery experience. To boot, 19% of those same people told their friends or family not to buy from the restaurant either. Avoiding these experiences and customer attrition as a result requires streamlining restaurant operations to ensure orders are fed smoothly from online platforms such as Deliveroo and Just Eat straight into the kitchen, and then back out again.

One way that UK restaurants in the UK can do so is by using a cloud-based platform that integrates with their point-of-sale (POS) system and popular delivery platforms. With this type of technological integration, restaurants can manage their online ordering, delivery, and takeout operations from one central location, saving time and reducing errors.

One valuable tactic to boost customer retention lies in regular, real-time menu updates. This helps to endear restaurants to customers by allowing them to make informed decisions about what to order online and avoids disappointment if an item becomes unavailable due to supply issues or rising costs. Syncing menus on apps and websites using menu optimisation makes it easier to make changes. Some food delivery management platforms also offer the ability to temporarily limit the availability of certain items, which helps manage customer expectations if the item they want is not currently available.

FLEXIBILITY AND SPECIAL OFFERS Another way to encourage customer loyalty is to offer flexible ordering and payment options. With the rise of food delivery services, many customers now expect to be able to order and pay for their meals online or through an app. Since the pandemic, many restaurants have also branched out into owning their own delivery channels which helps them to own more of their customer experience, which can help differentiate their offerings versus the competition. Ultimately, offering purchases through multiple channels can help restaurants diversify their revenue streams to drive new sales, whilst customers will appreciate the optionality and convenience.

Promotions and discounts are also a time-honored way of driving customer traffic too. This can include things like loyalty programs, where customers earn rewards for their repeat business, or limited-time offers on popular menu items. These promotions can be especially effective when paired with targeted marketing efforts, such as email campaigns or social media ads, to reach specific customer segments.

There are many ways that restaurants can encourage customers in the current inflationary period in the UK. By offering promotions and discounts, providing high-quality, value-driven experiences, offering flexible ordering and payment options, investing in their online presence, and building a sense of community, restaurants can attract and retain customers even in times of economic uncertainty. By using a cloud-based platform to streamline their online ordering and delivery operations, restaurants can also save time and reduce errors, helping them to better serve their customers and grow their business.”

Issue 160

CLH Digital

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Survey Highlights Only 8% of UK Adults Believe They Will See a World Free From Hunger Hunger is the world’s greatest solvable problem. Yet only 8% of UK adults believe they’ll see the end of hunger in their lifetime; according to a survey commissioned by charity The Hunger Project UK in advance of launching this year’s World Hunger Day campaign.

hunger, for good. To inspire people, downloadable menus from some of the world’s leading chefs, influencers and ambassadors are available on their website www.worldhungerday.org World Hunger Day Ambassador and Michelin-starred chef Adam Handling said:

“Unlike many big global issues, ending persistent, chronic hunger globally is possible. And our generation has the power to end it once and for all.” says Rebecca Burgess, The Hunger Project UK CEO.

‘Sustainability is at the core of everything we do throughout my restaurant group and, as this year’s World Hunger Day theme, I feel so honoured to be asked to be part of a campaign that aligns so closely with my own ethos.

Hosting a Sustainable Supper or exploring the toolkit are fantastic ways to learn more about sustainability and, most importantly, take a step closer to ending world hunger.’

She continues, “Founded by The Hunger Project UK in 2011, World Hunger Day is an opportunity for us all to play our part in ending world hunger, for good.”

Despite producing enough food to feed everyone, more than 800 million people still go hungry every day. On Sunday 28 May, the charity aims to unite people, organisations, Governments and brands alike, to champion sustainable eating, invest in local food systems, and connect the food on our table with our global community.

“Whether you’re a local food bank, a National Government, a restaurateur or a member of the public, please join us in making hunger a thing of the past.”

The survey carried out by insights agency Obsurvant, shows there is growing appetite to making better decisions when planning food consumption, with 70% of respondents saying they are trying to make more sustainable choices.

This World Hunger Day, the charity is asking people to host a Sustainable Supper, to raise money to end

CAMRA’s Summer of Pub Kicks Off The Campaign for Real Ale has encouraged people to head down to their local and support the trade for the start of their annual Summer of Pub campaign.

“We want to celebrate and appreciate food in its entirety and the joy it brings. We hope the campaign brings people around the table and take positive action for those living in hunger today,” Burgess said.

Organisations including JCDecaux, Yellow Sticker Cookbook, Sustainable Restaurant Association, Better Food, Bond, Environmental Funders Network, 23Red, Wrap, x+why, Dock & Bay, 1% For The Planet, Pollen + Grace, COOK, TOAST Ale, The Mazi Project, Food Matters Live and many more, have all pledged their support. materials available from the campaign’s website free of charge. CAMRA is encouraging its network of over 150,000 members to get their local pubs involved in the campaign, and host events of their own.

These can be submitted to CAMRA’s Events platform, allowing beer and cider lovers to seek out pubs, clubs and taprooms that are running Summer of Pub events nearby.

Commenting, CAMRA’s Campaigns Director, Nick Boley said:

Pubs and breweries across the UK will be organising events over the summer months, whether it be an open mic night, ale trail, pub quiz or tap takeover, as part of CAMRA’s Summer of Pub.

“I think we’re all looking forward to summer after a tough winter that has seen the pub trade, brewers, and consumers hit hard by parallel cost-of-living and cost-of-business crises. This Coronation bank holiday is the perfect time to start Summer of Pub celebrations with a visit to the pub, to enjoy the community spirit that only a pint of real ale or cider down the local can bring.

The past few years have presented an enormous challenge for the pub and brewing industry, as venues have faced skyrocketing energy and business costs. The Summer of Pub campaign aims to support and promote pub and club-going throughout the summer and there’s plenty to celebrate.

“Summer of Pub has much more to come, including the return of Pub Pride from our friends at Ask for Clive, celebration of the Women’s Football World Cup, Better Transport Week run by partner organisation Campaign for Better Transport, and of course the publication of CAMRA’s latest Good Beer Guide – which last year had a foreword contributed by King Charles III as the Prince of Wales.

Licensees can join the celebrations too, helping spread the word with a wide range of bespoke marketing

“I encourage everyone to head to their local this weekend and start their Summer of Pub!”

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Soft Drinks Sales Surge in First Quarter of 2023

CGA by NIQ’s data shows it has been a very strong start to 2023 for the soft drinks category. Sales surged past the £1bn mark to reach £1,007m in the first quarter—up by an inflation-beating 12% year-on-year.

Soft drinks now have a 15.5% share of total On Premise drinks sales by value, having grown their share by 1.7 percentage points over the last 12 months. This is faster growth than any other category, and a lot of it has come at the expense of spirits, which has lost 2.4 percentage points of share. It reflects many consumers’ growing interest in health and alcohol moderation, and indicates that ‘Dry January’ has been an effective launchpad for soft drinks this year.

Here are six more insights from CGA’s exclusive On Premise Measurement Service and consumer research to help suppliers capitalise on this flourishing category.

CHANNELS CGA’s On Premise User Survey shows the wide appeal of soft drinks across all channels. They are most frequently chosen in the formal dining (78% of consumers), casual dining (77%) and hotel (77%) segments.

COLA Cola attracts nearly half (45.6%) of all soft drinks sales by value. It increased its share by 2.3 percentage points year-on-year, which gave it the fastest growth of any category. This was largely driven by 18.4% growth in value rate of sale, bringing an average of £4,859 into tills in the first quarter.

MIXERS The mixers category has suffered from the dip in spirits sales in 2023, and gin in particular. Value sales

are 20% below the pre-COVID19 levels of 2019, though they bounced back a little with 3.1% growth over the last 12 months.

BEVERAGE SYRUPS By contrast, beverage syrups sales rose 9.2% in the first quarter, and the number of outlets stocking them has more than doubled in the last four years, rising 118% to 26,240 sites. This has been powered by soaring demand for cocktails in the aftermath of COVID-19—though growth here has slowed in late 2022 and early 2023.

SERVES Packaged serves accounted for more than half (53.6%) of soft drinks sales in the first quarter, having taken 0.2 percentage points from draught. Glass bottles stole 0.3 percentage points of share and now attract 37.9% of soft drinks spending.

QUALITY Consumers’ focus on value has had a modest effect on soft drinks choices. Just over half (54.4%) of spending has been on mainstream or budget quality brands—a year-on-year increase of 0.5 percentage points at the expense of more premium options.

“Soft drinks have been a real bright spot in a challenging first quarter for the On Premise,” said Matt Meek, CGA senior client manager. “Interest in moderation and value have combined to pull more consumers into the category, and we’ve seen some excellent NPD, innovations and activations in early 2023. But with inflation piling pressure on both businesses’ costs and consumers’ spending, there will be intense competition for sales over the spring and summer. Keeping up to speed with trends and responding with the right strategies in ranging, pricing, serve and more will be crucial in the battle for soft drinks share.”

Issue 160

CLH Digital

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Consumer Spending Grew Just 4.3% In April But Bank Holiday Fuels Hospitality Growth Issue 160

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Consumer card spending grew just 4.3 per cent year-on-year in April – less than half the latest CPIH inflation rate of 8.9 per cent but slightly higher than March (4.0 per cent) – as rising costs continue to place pressure on Brits’ finances. However, the arrival of spring and the Easter Bank Holiday weekend fuelled growth at pubs and sports & outdoor retailers, while ticket sales for the Eurovision Song Contest in Liverpool boosted the entertainment sector.

Elsewhere, spending on entertainment enjoyed a sizeable year-onyear uplift (12.0 per cent), largely driven by ticket sales for concerts and shows including the upcoming Eurovision Song Contest in Liverpool, as well as families looking for more ways to entertain their children during the Easter half-term holiday. This is in addition to demand for entertainment generally being higher now than in April 2022, when the impact of Covid-19 was still hampering the sector.

Spending on groceries increased 5.5 per cent, yet this was significantly lower than the latest ONS food price inflation rate (19.2 per cent) and smaller than March’s growth (7.1 per cent).

This comes as nearly nine in 10 shoppers (89 per cent) say they are concerned about the impact of rising food prices on their household finances, while 67 per cent are looking for ways to reduce the cost of their weekly shop.

At-home entertainment and “insperiences” also saw increased demand – digital content and subscriptions saw its largest rise since September 2021 (8.6 per cent), and fast food increased 9.0 per cent as Brits treated themselves to a night in with a boxset and a takeaway. Despite ongoing inflationary pressures, Brits are still keen to book holidays to look forward to later in the year, with spend on airlines rising 32.1 per cent year-on-year – a slight uplift compared to March (28.5 per cent).

Popular money saving methods adopted by these shoppers include buying discounted products nearing expiration, aka “yellow sticker” items (38 per cent), and using vouchers or loyalty points to get money off at the checkout (37 per cent). In addition, almost seven in 10 (69 per cent) have been making product “swaps” to save money recently, with over a quarter (27 per cent) shifting from supermarket own-brand premium ranges to standard or value ranges, and a similar proportion (24 per cent) swapping fresh food for frozen food. Spending on utilities saw less of a year-on-year uplift (34.4 per cent) compared to March (39.3 per cent), largely due to the energy price cap increase in April 2022. A year on from this energy price hike, Brits’ concern around the impact of rising household bills remains high at 90 per cent, leading over half (55 per cent) of Brits to reduce their discretionary spending to cope with the squeeze.

Despite this, spending on non-essential items saw higher year-on-year growth in April (4.6 per cent) than in March (3.5 per cent), as the Easter weekend and arrival of spring encouraged more Brits to enjoy social and outdoor activities. This led to a return to growth for sports & outdoor retailers (+0.6 per cent in April vs -4.5 per cent in March), as well as a boost for bars, pubs & clubs which saw a slightly larger uplift (3.7 per cent) than in March (3.2 per cent).

However, restaurants saw a steeper drop (-7.6 per cent) than in March (-5.6 per cent), while clothing remained in decline (-2.3 per cent) for the third month in a row. This is likely because new clothes and accessories and eating out at restaurants (both 60 per cent) are the most popular areas for cutbacks by Brits who are reducing their discretionary spending to cope with rising household bills (55 per cent).

Consumers are feeling noticeably more confident in their household finances and ability to spend on non-essential items (67 per cent and 56 per cent respectively), compared to last month (59 per cent and 48 per cent respectively). Meanwhile, optimism in the future of the UK economy has also increased to 25 per cent, up two percentage points on March.

Esme Harwood, Director at Barclays, said: “The arrival of slightly warmer weather, along with the Easter Bank Holiday weekend, led to more Brits venturing outside to enjoy social and leisure activities in April.

“Entertainment received a boost, as music fans rushed to book tickets to the Eurovision Song Contest in Liverpool. Meanwhile, Brits are still searching for ways to reduce spend on essentials, so they can enjoy experiences such as holidays, shows and concerts.”

Abbas Khan, UK Economist at Barclays, said: “High inflation continues to squeeze real household disposable incomes and constrain consumption. However, this has been somewhat offset by the decline in wholesale energy prices and the price cap on household energy bills, which are contributing to an improvement in consumer confidence.”

“The data suggests that pockets of the economy, particularly the leisure sector, enjoyed some renewed momentum in April. Going forward, while energy bills are set to fall from Q3, higher mortgage rates cloud the outlook as households continue to refinance at significantly higher rates through the year.”

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

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Issue 160

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

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

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

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

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

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

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

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

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

Annual Social Impact Report Demonstrates the Level of Support Delivered by The Burnt Chef Project

The Burnt Chef Project has launched its annual social impact report for 2022, highlighting the level of support, training and guidance delivered by the not-for-profit organisation worldwide.

‘Serving up The Tools’ to end the stigma of mental health in hospitality offers a detailed insight into the mental health crisis across our industry.

Releasing this report highlights the vast numbers of people that The Burnt Chef Project has aided in the past year and the life-saving work that the not-for-profit organisation has undertaken within the hospitality sector.

In 2022, The Burnt Chef Project significantly expanded its services and made an impact with a recent launch with Restaurants Canada in Toronto, as well as throughout the UK – boasting a team of 136 ambassadors around the world. The organisation also welcomed a Senior Executive Team to further push the organisation forwards, re-launched its Level 4 Hospitality Workplace and Mental Health Apprenticeship and created a partnership with Thrive Mental Wellbeing app.

Founder, Kris Hall, summarised “It’s been an incredible year for The Burt Chef Project with support provided to thousands of individuals. I’m really pleased to have influenced change-makers within the hospitality community who are supporting their peers and teams whilst adjusting internal structures and cultures to ensure workplace environments are healthier.”

The Burnt Chef Project has always been more than just raising awareness of how mental health affects the hospitality industry. Its mission is to provide support services to those in the hospitality industry so that

they can have support with their mental health whilst also healing the industry from within via a wide range of educational tools and supportive structures.

“The Burnt Chef Project has impacted my life because there is a project out there happy to help and that we can talk to. The Burnt Chef Project is amazing, you’re not alone and they will help. Please talk”, Tony Baughan The launch of the social impact report details that The Burnt Chef Journal Podcast hit 76,000 downloads in 2022, reaching 100 countries in the process. Hosting weekly discussions with industry experts from both inside and outside hospitality, the success of the podcast means crucial topics are being heard by more people than ever, normalising the conversation and raising awareness of the work the project is doing.

A whopping 2,346 hours of in-person training was delivered throughout the year, made possible by the in-house training team which grew to 8 people – a service that was very well received, with testimonials stating: “We learnt about the need to engage and talk with team, to empathise use Wellness Action Plans, Decrease and identify the signs and triggers of mental illness.”

The Burnt Chef Project has also launched its #notjustforchefs campaign to really begin to highlight the variety of roles that they have been both supporting and training over the last few years. The services they offer are tailored to be bespoke to those in the hospitality industry irrespective of role.

To read the 2022 Social Impact Report for yourself, please visit www.theburntchefproject.com/about, or for additional information on The Burnt Chef Project, please head over to www.theburntchefproject.com.

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/

Using Payment Systems to Increase Economic Resilience 18

CLH Digital

Issue 160

By Andrea Dunlop, managing director at Access PaySuite (www.accesspaysuite.com)

Having started its post-pandemic recovery, the hospitality industry is now bearing the brunt of record inflation, impacting both its own costs and consumer spending.

stability and security. Of course, flexibility is still a key factor – customers may ask to split the bill more often as their budgets become tighter. Doing so with their card (or digital wallet) gives them a much better oversight of their spending, but that does come with some risks too.

Last year, more than 32 pubs in England and Wales closed for good each month due to factors such as rising energy costs adding pressure and, according to the International Monetary Fund (IMF), the UK economy is set to perform the worst out of all advanced economies in the year to come. In real terms, this means that prices for customers and businesses aren’t set to stabilise any time soon.

Customers who are spending at your venue, or making a payment online, want to know that their payments will be quick, easy and safe. High profile data breaches are often making headlines, which cause the victims’ reputation to take a hit and are costly to fix.

This is worrying for hospitality managers. Wages are climbing higher than any other industry in the UK, and energy bills are set to soar by up to 82% by spring this year. All this paints a bleak picture, so how can the industry respond?

A 360-DEGREE APPROACH

GETTING THE BASICS RIGHT During the pandemic, digital payment systems were praised for helping the sector to bridge the gap between customers who were eager to return to ‘normality’ while adhering to guidelines and feeling safe.

Whether this was through pivoting towards a takeaway model with PayFac technology or adding QR codes to menus to make it easy to order and pay via mobile devices, the use of this type of technology has now become commonplace..

As we reach another crisis point in the industry, it’s important to approach it with the same sense of innovation – but not before getting the basics right first.

STABILITY AND SECURITY With digital payments now widely accepted, the priority for business owners must now be to move towards

While these are on a large scale, turning your attention towards investing in a secure payment system can help to reduce the risk of data being lost, while also providing reassurances to your customers that their sensitive financial information is protected.

Beyond point of sale, the way that payments are managed internally can also be transformed by digital systems, and doing so could put your business on a stronger financial footing.

Cash flow has always been king, but as wholesalers, contractors and other suppliers also cope with the challenges faced by the sector, intelligent automated systems could help to highlight any missed payments before the problem becomes too big to solve.

The leisure and hospitality industry can bring a lot of joy to people’s lives, whether it’s supporting catch-ups with friends, hosting special moments or giving people a base to explore new cities.

Yet when times are tough financially, it’s a luxury that many people choose to – or sometimes have no choice but to – go without. Last Christmas, 61% of people who were cutting back on spending chose to do so on gatherings, such as meals out.

As decisions over where and how to spend disposable income become more challenging with the rising cost of living, the hospitality sector can ill-afford giving potential customers any more reasons to save their money.

With a few simple switches to your payment systems, it’s possible to ensure you remain a first-choice when customers want a treat both during and beyond the current economic crisis.

Take a Look Inside New Manchester Pub following £150,000 Makeover The Bricklayers on Hardman Lane in Failsworth, re-opened on Saturday, 6th May following a major investment of £150,000!

The pub is part of the Proper Pubs division at Admiral Taverns and has undergone a complete internal transformation with a new look and feel, including a new front and back bar, new lighting and flooring, as well as an entire redecoration to ensure a brighter and modernised feel. Whilst outside, two TV’s have been installed in its existing beer garden.

For opening night, customers enjoyed live music from DJ Dan, followed by karaoke.

Operator of the Bricklayers, Wendy Sheil, said: “Opening night was fantastic, it was amazing to see all our customers, old and new, coming to see what the pub has to offer!

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

The Bricklayers provides a wide range of drinks offers, including cocktails, wine and fizz promotions. The pub also hosts an annual schedule of events with offers all year round for the local community to enjoy, as well as charity events.

Local operator, Wendy has already raised enough money to have a lifesaving defibrillator installed at the Bricklayers through hosting craft fairs within the pub’s garden.

Matthew Gurney, Operations Director for Proper Pubs, said: “The refurbishment at the Bricklayers looks fantastic – the team have worked really hard to ensure it is a success for the local community.

“On behalf of the Proper Pubs team, we would like to wish our community hero, Wendy, every success for the future in making the Bricklayers a fantastic hub of the community”.

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

Travel Spending Is On The Rise: How Can Hospitality Leaders Prepare?

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Issue 160

By Eelco Van Collenburg, Executive Creative Director at Valtech (www.valtech.com/en-gb/) According to the U.S. Travel Association, travel spending is expected to increase by 48% in 2023, compared to the 2020 pandemic-era low.

And so far, this is proving to be true. Despite the ongoing cost of living crisis, Barclays reported a 66% increase in travel spending in January compared to the year before. So – be it a post-pandemic boom, sturdy recovery or simply changing spending habits – hospitality leaders need to prepare to cope with this surge in demand.

From airlines to hotels, customers today expect a unique yet easy experience when travelling and making bookings. To make this possible, the hospitality and travel sector will need to focus on digitalisation so they can deliver an online experience that compliments the physical one, before they reach their destination.

PERSONALISING THE EXPERIENCE The way in which hospitality staff anticipate customer needs when interacting with them in-person varies, depending on the individual. So, why should this be any different online? Recognising this can generate an experience that feels tailor-made, with much more effective results.

Personalisation is an increasingly prevalent method in the hospitality sector to attract and retain customers.

Not only can personalised customer engagement drive website traffic, but it can positively impact brand sentiment and loyalty with 65% of consumers agreeing.

Some hospitality brands have already seen success in adopting these practices. Luxury hotel chain Mandarin Oriental had the foresight to begin working on its website during the pandemic, predicting a rise in travel spending as restrictions were lifted. By creating a more personalised digital experience, the brand recorded an increase in the average revenue per booking by more than 40%.

In order to prepare for this surge in spending, integrating a personalisation system is more important than ever. With this in place, hospitality brands can create a unified and unique experience across both physical and digital properties.

IS AI THE FUTURE FOR TRAVEL? Hospitality brands need to examine how their digital presence can fully maximise customer engagement.

Recently, we’ve heard a lot about the use of AI and machine learning as a route for improving digital capabilities. AI-powered virtual assistants enable real-time customer support across websites, mobile apps, and social media, increasing client satisfaction with timely employee responses and assistance. AI-powered recommendation systems can also leverage customers’ search history, preferences, and activities supercharging personalisation efforts.

By giving sales teams access to these technologies – which can track consumer habits, behaviours, and preferences to produce targeted offers and promotions – hospitality brands can maximise engagement, whilst boosting satisfaction, loyalty, and overall revenue.

Of course, the turbulent economy has made some hospitality brands tentative to invest in expensive new technology. However, the outlook for the next year suggests an immediacy to act now when transforming their tech stack for better customer engagement. Mandarin Oriental had the foresight to invest in their online presence in the middle of the pandemic, which paid-off, creating a more engaging experience to greet the post-pandemic travel surge. Those who have already invested have seen an increase in engagement and booking value, not only preparing for the predicted surge, but maximising its potential.

MOBILE-FIRST TRAVEL Most will agree that great hospitality revolves around meeting guests’ where they are. In the digital age, this is often on mobile. Up to 44% of online travel sales are made via mobile phones. So, in order to become more accessible, brands should focus on becoming ‘mobile-first’. Designing their website around mobile users makes the experience as easy as possible, removing the likelihood of provoking frustration from poorly formatted websites.

In the same way booking habits have changed, payment habits are also transforming. Digital payments and Buy Now Pay Later schemes are increasingly the norm, and a recent study carried out by McKinsey found that 15% of digital wallet users leave the house without a physical bank card. To avoid alienating customers, hospitality brands would benefit from encompassing mobile payment methods, to create a more streamlined system for customers booking travel and accommodation this year.

In the current economic landscape, hospitality brands must ensure that their customer experience is up to scratch to ensure that travellers feel as though they are spending their money in the right place. And frictionless experiences that meet customer expectations and demand will achieve this. By investing in digital capabilities, the hospitality sector can go from strength-to-strength.

Kitchen Porter of the Year Celebrates its First Decade with Biggest Prizes Ever Once again it’s time to nominate the heroes hidden in your kitchen

times, so it’s never been more important to highlight their brilliant work.”

2023 sees Kitchen Porter of the Year reach its tenth anniversary. The competition, which is organised by Winterhalter UK and The Caterer, aims to celebrate the amazing work kitchen porters do in professional kitchens across the UK.

Since its launch in 2013, hundreds of businesses and organisations across the UK have nominated their star KPs, recognising the exceptional yet so often unrecognised and unrewarded work they do.

This year’s prizes are the biggest to date. The grand winner will not only bag a brand new Winterhalter worth £10,000 for their workplace, they’ll also get £1000 of vouchers for themselves as well as an exclusive celebration event in London for their friends and family. Two runners up will each get vouchers worth £250, and because every KP deserves recognition every nominee will receive an exclusive KP of the Year apron.“I’ve been a KP, it’s a job that requires dedication and skill,” says Stephen. “Down the years we’ve seen countless examples of KPs going above and beyond in all sectors of the industry, from fast, casual to fine dining, from hospitals, schools and prisons and football grounds to oil rigs, and we hope that our tenth year sees yet more great companies and organisations nominating their kitchen porters for this award.”

“The past few years have been pretty tough for a lot for the industry,” says Stephen Kinkead, managing director of Winterhalter UK. “Like everybody, KPs have had to work harder than ever to adapt to these trying

To enter, simply fill in the form here. . Closing date for entries is 29th July 2023, and the winners will be judged by a panel of some of the biggest names in the foodservice industry.

Kitchen porters play an essential role in keeping kitchens organised and running smoothly. Not only is the work itself vital, but as can be seen in how many of the industry’s top names started out as KPs, it’s the ideal foundation to a great career in foodservice.

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 finished 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.

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Company of Cooks Launches ‘In Good Company’ Featuring Top Chefs in “Jaw-Dropping Locations” celebrate great produce at the height of the season.

Company of Cooks has announced the launch of ‘In Good Company’, an event series that sees guest chefs, restaurateurs and producers preparing and cooking one-off menus in some truly incredible venues, harnessing the ingredients and capturing the spirit of the summer season.

Starting in May and culminating in late September, the series of supper clubs will take place at venues in and near London including Royal Botanic Gardens, Kew, RHS Garden Wisley, Chelsea Physic Garden, Kensington Palace and Chiswick House and Gardens, with events weekly across the whole of the summer season. Venues to be added to the line-up include the Southbank Centre, The Old Royal Naval College, The Royal Opera House, Kensington Palace and Royal Society of Arts.

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Chefs joining the initiative include José Pizarro, the godfather of Spanish cooking in the UK; Douglas McMaster of Silo; Professional Masterchef winner 2022 Nikita Pathakji; and Karan Gokani of Hoppers.

For the ‘kitchen garden’ dinners, Company of Cooks will partner with gardeners and local producers to

The programme of In Good Company events will also comprise ‘London Larder’ dinners, in which some of London’s best-loved producers will partner up with Company of Cooks’ own talented chefs to create one-off menus showcasing their produce, including H. Forman & Sons London Cure smoked salmon and Brindisa’s range of Spanish cured meats, tapas and dried goods. The calendar of London Larder evenings will also see Paxton and Whitfield cheeses paired with Ellis wines, and Cobble Lane’s British charcuterie matched with a line-up of London craft beers.

While the cooking talent and producers are a draw in themselves, the locations are as exciting, with the action taking place in the grounds of some of London’s most stunning and historical gardens, palaces, and performance centres during the height of summer, offering diners the chance to enjoy an evening out at a venue they may well never normally be able to eat at. Tickets will be available via DesignMyNight, starting at just £60 including a seasonal set menu and a welcome drink.

Issue 160

Wetherspoon Sales 2023 “Likely to Be Record” says Chairman Tim Martin JD Wetherspoon is on course for a record year, the company has said, after its sales in Easter week were the highest they have ever been.

Sales in the current financial year are likely to reach record levels, Wetherspoons said in its latest (Q3) trading update.

The company said like-for-like sales increased by 9.1% in the 13 weeks to 30 April 2023 compared to the same period in the last full financial year before the pandemic, which ended on 28 July 2019.

Year-to-date sales increased by 6.4% compared to the same year. Sales in Easter week were the highestever for the company, and sales in the current financial year are “likely to be a record”. Compared to FY22, like-for-like sales increased by 12.2% in the third quarter and by 12.7% year-to-date.

The first weekend in May, a bank holiday, was “exceptionally strong”, and the second weekend, relating to the Coronation, was “slightly less strong”, with a “noticeably quiet Saturday” possibly benefitting sales in the off-trade more than the on-trade.

The company said: “Wetherspoon, its customers and employees generated £764m of taxes in FY19, approximately one pound in every thousand collected by the government in that year. Since sales in the current year are likely to be at record levels, taxes are also likely to be at a record high. The employment and tax contribution of the hospitality industry to the UK economy is often underestimated, or ill-understood, by the political powers-that-be. In fact, the industry contributes far more in both areas than

CLH Digital

other, perhaps more glamorous, businesses.”

In the last quarter, the company opened one pub (year-to-date three pubs) and sold, closed or surrendered to the landlord ten pubs (year-to-date 21 pubs). Most of the pubs were smaller and older, or where the company has a second pub in reasonably close proximity. There was a net cash inflow of £4.7m from the 21 disposals. A total of 30 trading pubs remain on the market, or are under offer. The company currently has a trading estate of 834 pubs.

Staff numbers at the pub network were also up, according to the trading update.

The company said it employed 42,839 people at the end of the third quarter, an increase of 940 compared to the end of the pre-pandemic year of 2019.

As at 30 April 2023, net debt was £738m, approximately £67m lower than the company reported in its interim results for FY20, immediately before the pandemic. Since then, it has invested £185m in new pubs and freehold reversions and has raised equity of approximately £240m. The company had financial headroom of £241m at the end of the quarter.

Chairman Tim Martin, said: “Lockdowns and associated restrictions have had more profound and longerlasting consequences than most economists, politicians and commentators predicted. Sales in the last quarter have continued their positive momentum, although inflation, especially in labour, energy and food costs, remains a more intractable issue. In order to bear down on inflation, political parties should encourage free enterprise, rather than a reliance on additional regulations. A lack of understanding, among some senior politicians, about the need to encourage a successful free market economy, presents a real threat to the future prosperity of the country.”

Read all the latest news from the licensed industry at

www.catererlicensee.com @CLHNews

www.facebook.com/catererlicensee

23

Bristol Hotel Celebrates 50th Anniversary 26

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In the 1970s and 80s, it hosted casino nights and Cathay Pacific beauty contests, as well as providing meeting rooms for business decisions which changed the face of commerce in the city as well as social meals in its Kiln Restaurant, a remnant of Bristol’s historic glass industry.

In 1982, the hotel was the place where Bristol City Football Club’s ‘Ashton Gate Eight’ agreed to tear up the contracts in order to save the club.

But as General Manager Imran Ali told guests at the anniversary reception: “Ultimately, the hotel is just bricks and mortar. It’s the team members who are the soul of this business.”

Some of the longer-serving staff members attended the anniversary event – the current longest-serving staff member having been there for 36 years – and counting!

The hotel’s current team have more than 350 years’ experience between them, and Mr Ali said the passion and commitment of staff throughout the hotel’s history has played a major part in its success.

A city centre hotel in Bristol – described as a “beacon of hospitality and hope” by its general manager – has celebrated serving the city – and many of its visitors – for 50 years.

Mr Ali said: “I would like to thank everyone who joined us to mark our 50th anniversary, particularly the Lord-Lieutenant, at an especially busy time for her, with the coronation of King Charles III.

The DoubleTree by Hilton Bristol City Centre has not just survived the global pandemic, but has also seen seven global recessions, two monarchs and more Prime Ministers than it might have expected since it first opened its doors as the Dragonara Hotel in April 1973.

The hotel marked its golden milestone with a celebration reception at which a cake was cut by Peaches Golding OBE, Lord-Lieutenant of the County and City of Bristol, using her ceremonial sword.

“We are proud to have reached this milestone and very much look forward to being a major part of Bristol’s hospitality sector for many, many, years to come.”

Peter Cashman, Chairman of Focus Hotels Management, said: “We’re proud to have the DoubleTree by Hilton Bristol City Centre as part of the Focus family.

“The past few years alone have been particularly challenging for the hospitality industry and it’s no mean feat for the businesses that have survived through these recent times, let alone keep going for 50 years.

Managed by Focus Hotels, DoubleTree by Hilton Bristol City Centre has welcomed many famous faces over the years, including Princess Diana, Muhammad Ali, Margaret Thatcher and Terry Wogan.

“The fact that there are so many long-serving staff members at the hotel is testament to its success and, as Imran says, reinforces the Focus philosophy, that people are at the heart of our business and our success.

When it first opened, it was Bristol’s largest hotel and soon established itself as a key venue in the city’s social scene, hosting many international events.

“Congratulations to everyone who has played a part in this hotel’s history; I’m confident that there will be many more memorable milestones to come.”

ARC Inspirations Set to Launch Box Brindleyplace, Birmingham Bar operator Arc Inspirations is set to expand its successful portfolio of venues with the opening of its largest BOX bar to date in Brindleyplace, Birmingham, this June. The group currently operates 18 premium bars across the Midlands and the North of England, under the brands of Banyan Bar & Kitchen, Manahatta and BOX. BOX is a game-changing, high-quality sports bar and kitchen where customers can watch, play and party. Relaxed by day and energetic by night, BOX has something for everyone, with award-winning locations in Leeds City Centre, Headingley and Deansgate, Manchester. The brand-new 10,000sq ft venue holds 575 guests and is spread over two floors, featuring a spectacular upstairs bar and private dining room. The ground floor boasts an impressive open kitchen, an island bar, and is surrounded by 32 top-of-the-range TV screens so guests can watch the biggest and best sports live. Aside from being the best place to enjoy live sport, BOX will also feature two 18-foot maple wood European Shuffleboard tables so guests can have fun and fully immerse themselves in the sports vibe.

BOX Brindleyplace will be Arc Inspirations’ second venue in Birmingham, following the successful launch of Manahatta on Temple Street in 2021, and the new site will fit into the business’ ‘cluster strategy’ of operating complementary brands in close vicinity to each other in major cities.

Commenting on the news, Arc Inspirations CEO Martin Wolstencroft, said: “We’re absolutely thrilled to be opening our biggest venue ever. We love Birmingham and we’re confident BOX will quickly become a popular addition to the incredible nightlife and bar scene here, just like Manahatta has.

“BOX has been a huge hit in major cities like Leeds and Manchester, and this is the right time to bring the brand to the West Midlands. The new venue will create 70 jobs in the local area, including managers, bar, floor and kitchen staff and we’re truly delighted to be expanding our fantastic team.”

The new opening follows a period of strong trading for BOX, where like-forlike sales in the six weeks to the end of 2022 were up 22% year-on-year, and the Deansgate site in Manchester posted a company record gross sales week, turning over more than £200,000 thanks to two England games in the Men’s World Cup, and Tyson Fury vs Derek Chisora III. Arc Inspirations posted record revenues for the year ending 31st March 2022, and the company is planning to open at least two more sites in a ‘transformational’ next twelve months – BOX in Nottingham, and Manahatta in Newcastle. In Nottingham, the company has been granted a license to open the 12,000 square foot former All Saints store on Thurland Street, while planning and licensing have also been approved for a site at a former Allied Irish Bank branch on Collingwood Street in Newcastle.

New Partnership Simplifies ‘Tipping Bill’ Compliance Award-winning cashless tipping platform TiPJAR has joined forces with workforce management app Deputy, to enable business owners and managers to automatically distribute tips and tronc transparently and fairly amongst their teams.

The announcement comes just as The Employment (Allocation of Tips) Act 2023 - or Tipping Bill - has been passed, and will soon become law that staff must distribute 100% of tips and tronc directly to staff.

Honor Anstice, Head of Partnerships for EMEA at Deputy, said: “The timing of this partnership couldn’t be better. We’ve always strongly believed that businesses have a moral obligation to pass on tips to their staff. The Tipping Bill legislation will soon make it unlawful for employers to withhold tips from staff. When the legislation comes into force in 2024, two million workers will have the right to see an employer’s tipping record, so it makes sense for businesses to automate the process.”

Built by hospitality workers for hospitality workers, TiPJAR helps turn tips into an on-demand income stream for staff, empowering them to collect and share tips and tronc fairly and transparently. Deputy simplifies shift work and creates thriving workplaces by streamlining scheduling, timesheets, tasks, communication and integrating with payroll, for business owners and their workers.

Anita Bodis, Head of Partnerships at TiPJAR said: “No matter where you are within the hospitality industry, tips are a vital life-line for staff. When they get their tips through our platform, it feels like cash did. Instant recognition for the great service, totally fair and workers see transaction level detail. TiPJAR is the only automated tips and tronc solution that is 100% compliant with new legislation, and now having the added bonus of operational ease and little human intervention through this partnership - we hope to give operators a simple, easy solution to navigate the upcoming law changes.”

Honest Burgers is the first company to use the new integration from Deputy and TiPJAR and has already felt a positive impact. Tommy Giraux, Head of Project Management, said: “I used to spend about 25% of my week fixing mistakes to tips and service charges. We barely get any payroll or tipping mistakes anymore. Everything’s automated so there are no more errors”.

Paul Hunt, Head of Tech at Honest Burgers, added: “We would spend hours going through receipts and adding adjustments manually, but now it’s just automated. We use Deputy hours to calculate the service charge split. We produce a report at the beginning or end of each week to say here’s what people worked and we send it off to TiPJAR, and they then calculate the tronc split based on that. That’s made our life hugely easier and we have a lot fewer complaints”.

With the rapid rise in cashless transactions since the pandemic, the link up between Deputy and TiPJAR means that employers and managers will be free of the pain of handling card payment tips, knowing that records and tax liability are covered. Meanwhile their employees have full transparency of their tips based on their hours worked.

Honor Anstice said: “At a time when the cost of living is spiralling and every penny counts, tips and service charges provide a welcome boost to the income of many workers. Deputy and TiPJAR coming together puts the employee first and ensures they receive their fair share of tips within seven days with complete transparency.

“It is also an attractive selling point to potential recruits at a time when many businesses are competing to fill vacancies. Knowing that they will receive a completely transparent and fair distribution of tips and automated, accurate pay based on the hours they work, is reassuring for employees.”

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ISSUE 160 Issue 160

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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Issue 160

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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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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Williams Helps You Look Good and Save Energy With the release of the latest versions of its Gem Multideck range, Williams Refrigeration is highlighting the advances it has made in the energy efficiency of its products, as well as the range of customisation options that allow operators to create their perfect display.

Williams Multidecks are designed to maximise available display area and performance while delivering cost savings through energy efficient operation.

The Gem range can be customised to suit a huge range of applications.

Customisation options include LED strip lights, inset within the ticket holders, which enhance the display while using little energy and generating minimal heat. There are also night blinds, security shutters, front doors, either

sliding or hinged, rear loading doors for easy restocking of goods, impulse snack selection baskets for added merchandising potential, food tray slides, glass shelves and mirrored panels, all of which mean they can be specified exactly to the customers requirements. Furthermore, there’s also the option of remote refrigeration, and the ability to multiplex units.

Along with these quality of life options Williams provides a range of aesthetic customisation that allows Multidecks to match existing décor. A wide selection of colour combinations is possible, and the Gem Multideck range is also compatible with Williams’ Chameleon vinyl wrapping system – which means the specifier can create a merchandiser that can look like it’s a piece of art, or made of bricks, or wooden… the sky’s the limit (speaking of which, it can look like the sky, too).

Improving energy efficiency has become one of the most important factors in choosing new refrigeration equipment recently, with rising energy costs and the need to increase environmental sustainability bringing this issue into sharp focus for many businesses. The new models are TUV certified, fully EcoDesign- and MEPS-compliant, and use a combination of reengineered airflow features, heat exchangers and green refrigerant to produce Williams’ most energy efficient Multidecks to date.

The latest open fronted Gem Multidecks include features designed to maintain the interior thermal envelope, thanks to a curtain of cold air drawing down over the front of the unit. This includes a newly developed honeycomb profile for the top air discharge system that helps to keep the cold air directed within the display, and redesigned bottom air inlets which improve the temperature stability of the lower shelves.

While these latest open fronted models minimise energy use thanks to their design, if real energy efficiency is a priority then units with doors can deliver further substantial improvements. In tests, hinged doors help to decrease the energy requirements of Williams Multidecks by up to 60%, compared to the open-front equivalent, with clear double-walled glass providing excellent product visibility.

Natural hydrocarbon refrigerant reduces energy consumption thanks to its excellent thermodynamic properties, with low GWP (Global Warming Potential) and zero ODP (Ozone Depletion Potential). The Multideck’s operating temperature range is from -1°C to +7°C, making it suited to a wide choice of chilled food display.

Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, multidecks and blast chillers.

To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk

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

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.

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!

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

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

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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 23.

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Luquel - Revolutionising the World of Water In the UK we are lucky that the water boards ensure that the water supply into our businesses is healthy to drink. To do that they often have to add chlorine to kill bacterial growth in the pipes. Whilst it does protect us, it can also impact both the taste of our water, and the taste of the food we cook in the water.

The taste impact is so huge that many businesses are now purchasing hot taps and dispensers to remove the chlorine taste. That’s a great step forward, but caterers and restaurants can go further.

There are other water dispensers on the market, such as the LUQEL water dispenser. Rather than just using an active carbon filter, this system uses a reverse osmosis filter as well, which removes impurities at a more micro level. The filtration system removes the chlorine through its sediment and carbon filter, but then it also removes smaller bacteria, viruses, heavy metals, medical residues, hormones and micro and nano-plastics, through its RO filter. As we are seeing on many B2B platforms plastics in water is a trending issue that is not going away. It’s not just about the issues of the plastic on our environment, but also about the issue of the micro particles in our bodies.

Unlike other RO filtration systems, the LUQEL system then micro-doses natural mineral salts back into the water creating 30 mineralised waters. The water temperature range can be changed from 4 to 95 o C and the carbonation can also be amended between still, low, medium and high carbonation.

Offering a business high quality, great tasting water that they can be sure is cleaned to the highest quality. A mineralised water system that can deliver 30 different tastes, without the need for purchasing, storing and recycling of bottles or cans.

A healthy mineralised water for both our bodies and our businesses. www.luqel-water.com

Celebrate Summer in Style with LittlePod sales.uk@luqel-water.com

Summer is almost upon us and here at LittlePod we’re looking forward to celebrating picnic season in style!

alike and in choosing to keep it REAL, you’re making a difference to the farming communities in the Equatorial regions and, much further afield, to the wider world.

Proud winners of the 2023 King’s Award for Enterprise (Sustainable Development), we’re on a mission to spread the word about REAL vanilla and its importance to the planet, whilst livening up hampers across the land.

Did you know that the precious vanilla orchid replenishes the soil in which it grows? In choosing to purchase REAL vanilla, you can help to preserve biodiversity in the rainforest regions, protecting the fragile ecosystems that are so important to us all.

Be it a picnic in the park, lunch on the lawn or a back garden barbecue, LittlePod products will make your al fresco creations – both sweet and savoury – shine like the summer sun.

LittlePod makes it simple to make a difference, so please join our Campaign for Real Vanilla and create something special this summer! Look us up online at www.littlepod.co.uk and follow @little_pod on Instagram.

LittlePod’s responsibly-sourced products are great for the kitchen and the planet

Saniflo Sanispeed Facilitates Workshop Change Of Use through small bore pipework up 3m to an adjoining pipe. This ran by gravity to a soil and vent pipe some 60m away.

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.

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.”

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

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

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.

down to Colins fascination with the concept of edible bubbles which would use authentic aromas rather than synthetic flavours.

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.

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

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

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

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

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

Hospitality Technology

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Replace Your Allergy Matrix, Reduce Risk and Make Your Customers Happier, All In a Simple App Our simple but affective app provides the chef the ability to keep a live updated menu with allergy information held within it. Customers simply login to the app and view the menu filtered to only show those dishes that are safe for them to eat.

This app significantly reduces the risk of incorrect communication between customers & staff, especially when mistakes can be so easily made, and these mistakes can cost lives.

Up to “20% of the population experience some reactions to foods” (The British Dietetic Association) so it’s no longer a minority issue, eating out should always be enjoyable ii should also always be safe.

HOW IT WORKS FOR THE CUSTOMER You can either find the restaurant’s menu by their unique allergy menu code on their menu or website, or you can find restaurants in your location on a map.

Many of us now limit the types of food we eat, for some it’s simply because it will kill them, for others, it’s for health or moral reasons.

However, it’s become a complex task to eat out these days, ensuring the food you have ordered is what you can eat. Some restaurants provide different menus, but simply don’t cater for the complexity, such as they may provide a gluten free menu, but not a gluten free & dairy free menu combined. Some restaurants provide complex matrixes, but nothing which is user friendly or easy to understand and the majority provide nothing at all, and rely on front of house staff communicating correctly the information, which is very prone to mistakes.

It’s then very simply to filter the menu by the list of standard allergens, or click the vegan or vegetarian option. The menu then displays showing only the items that you can eat, making a simple and easy to understand menu.

logo can also be uploaded to ensure the menu follows the restaurants brand.

KEY BENEFITS TO RESTAURANTS • Meet regulations for allergy information in one simple step.

• Ensure your menu allergens are always accurate and up to date.

• Improve your customer experience for allergy sufferers, vegans and veggies.

• No need to re-print menus if you change ingredients.

• Handy email reminders to check your menu.

• Stop front of house staff making mistakes • Keep your customers safe from harm.

How it will make a difference It’s so hard to ensure accurate communication between customer and the person preparing the food and Allergy Menu helps to reduce this risk. When failures happen in the communication, it cause have serious side effects for the customer and can even kill them. Taking steps to reduce this risk is essential to all food establishments.

For further information visit www.allergymenu.uk

HOW IT WORKS FOR THE RESTAURANT There is an easy account area, where the menu and dish information can be maintained via computer or mobile phone. The allergies are assigned to each dish and it can be updated whenever it’s needed. An email is also sent out once a month to ensure the allergy information is checked and the menu confirmed that it is still up to date. The company

Castra Solutions - Wired and Wireless Solutions At Castra Solutions, we understand the importance of reliable and high-speed WiFi for businesses of all sizes.

Our WiFi solutions are designed to provide seamless connectivity and exceptional performance, ensuring that your employees and customers can stay connected at all times.

In the hospitality industry, having a reliable and highspeed WiFi network is essential to meet the needs of guests who expect seamless connectivity during their stay.

With the rise of mobile devices and the growing importance of online reviews, hoteliers cannot afford to overlook the importance of providing a top-notch WiFi experience.

One of the biggest challenges in hotel WiFi is providing coverage throughout the entire property, from

guest rooms to public areas. This requires careful planning and optimization of the network, including access point placement, signal strength, and interference management. By working with Castra Solutions, hotels can ensure that their WiFi network is designed to meet the unique needs of their property and guests.

In addition to providing reliable WiFi, hotels can also use their network to enhance the guest experience and generate revenue. For example, hotels can offer premium WiFi services for guests who require faster speeds or more bandwidth or provide access to streaming services and other entertainment options.

In conclusion, providing a reliable and high-speed WiFi network is essential for hotels looking to meet the needs of their guests and stay competitive in today's digital world. By working with a Castra Solutions and taking steps to optimize and secure their network, hotels can provide a seamless and enjoyable WiFi experience that enhances the guest experience.

Call us today on 0300 124 5005 or visit www.castrasolutions.co.uk

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.

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 maximising 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 (essential-

ly, 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.

category. Similarly, these provide a great opportunity for diversification and all year-round 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 Change of use planning consent which falls under Permitted increase revenue by up to 30% - in most circumstances, as very little cost.

Development 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 First Impressions Count! Major Plants Limited specialon with your business while we ensure that outside, izes in providing cost effective, visually striking, hanging your plant arrangements and presentation never let you open up to allow a directed yet baskets rental and maintenance services. down. natural airflow, while also providing shade by responding to the In business over 10 years our company grown through Whether you are seeking an alternative quotation to sun’s position. They can also be word of mouth via our satisfied and expanding customer compare with an existing supplier or are looking at shut if needed, providing a water base. external flower arrangements for the first time our flexitight seal to prevent the tables ble agreement and personal service will give you a piece We know that busy businesses have enough work to and chairs becoming wet. of mind reliable support for your business. do without trying to remember whether the flowers have been watered, fed, or tidied up.

Calling in the Please get in touch!

Permanent awnings, outdoor experts like Major Plants Limited means that you can get rooms and pods fall under this 0800 111 4014 – info@majorplants.co.uk

"Can We Sit Outside Please?"

Make First Impressions Count with Major Plants

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 of 20 years serving the outdoor hospitality industry. We cater for a mixed variety of needs with clients from the hotel sector, fine dining, high street large brand names, pub and licensee and many independent operators. We help all of them achieve the same goal which is to be as visually attractive as possible to passing trade to welcome the customer in. Investment on a good front exterior is money well spent as we firmly believe the better you look on the outside, the more customers will come to the inside.

We create appealing and comfortable outdoor seating areas for you supplying everything required including

tables and chairs, planters with real or faux plants, cafe banners and restaurant screens, lighting, heating, classic neon signage, menu boards, parasols, awnings and lenticular bladed roofed shelters. Our hardy planters are made to order from rot proof artificial woods that use UK factory waste plastics and materials that would otherwise have gone into landfill so do carry genuine green credentials too.

From our workshops in Kent we deliver UK wide and are happy to visit and survey at no charge or obligation to suggest what might work for you all within available budgets. Contact us on 01733 559437 or 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:-

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

able, 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 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 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.

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 avail-

Check out our outdoor heating website for further information www.outdoorheating.spaceray.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 Sunny Days = Great Business We’ve waited a long time for summer 2023 to start.

Make the most of pent-up demand for pub gardens and outdoor hospitality. Create a profitable outdoor space!

OUTDOOR DRINKING Is your venue all set for long summer afternoons and evenings with customers enjoying a drink or two? Do you have different areas for drinking versus dining? Outdoor bar height tables and stools can add capacity easily without taking up much more space. Optimise walls with bar height shelves and stools seated to them if space is tight. If your venue is more traditional, add some old barrels for drinkers to stand to.

OUTDOOR LOUNGING Outdoor lounge furniture encourages a longer dwell time, higher spend and a more premium experience.

Does your outdoor space allow for outdoor lounge furniture? Choose lightweight outdoor sofas and armchairs with weatherproof cushions for a flexible lounge seating set up.

SHELTER & SHADE

Sun or rain, we never know what the British summer time will bring. Ensure you have plenty of parasol umbrellas for shade and don’t let rain stop play with weatherproof shelter provisions.

With so many outdoor shelter options available, it is easier than you think to incorporate outdoor shelter to OUTDOOR DINING your garden areas.

If you’re catering outdoors this summer, do you have Contact Woodberry Outdoor Furniture suppliers enough of the right furniture to suit your customers and Woodberry are long-time experts in supplying outdoor the food you serve. Can you add more tables, chairs, furniture to the hospitality trade. We offer a wide range benches or picnic tables to your outdoor space? of hardwearing furniture, shelters and parasols to help Lightweight tables and chairs are ideal for flexibility, being our clients maximise their outdoor spaces. Call our movable to accommodate different size groups. If you are friendly team on 01926 889922 or visit the Woodberry tight on space, you could line walls or fences with bench website www.woodberry.co.uk seating and put pedestal tables to form dining sets.

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

Design & Refit

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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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Design & Refit

Closing Down Sale - 25% Discount on All Stock Items After over 30 years of trading Capricorn Contract Furnishings are closing down due to retirement.

including tables, chairs, stools and lounge furniture suitable for pubs, restaurants, cafes etc.

As a result we are offering customers a 25% discount on all stock items (excluding special offers) while stocks last. Just quote CAT 2023 when contacting the office.

Customers are encouraged to visit our large showroom to view an extensive range of furniture ideally suited for the leisure market. Here you can relax and let Capricorn help and advise you with your requirements. Please call office to arrange appointment.

Capricorn Furnishings are based in a 30, 000 square feet showroom and distribution warehouse on the outskirts of Exeter in Devon. From within the distribution area we are able to offer a next day delivery service on thousands of products

For more information or a Capricorn Contract Furnishings catalogue and price list contact Brian Pengelly on 01395 233 320 or visit www.ccf-ltd.uk

The Manor Hotel – Bybrook Restaurant Trevillion were delighted to work once again with Exclusive Collection delivering a “fresh new look” for their Michelin starred restaurant at The Manor House.

Bybrook at The Manor has held a Michelin star since 2017 and the hotel were keen to achieve a crisp contemporary environment to compliment the culinary style of Executive Chef Robert Potter. Taking inspiration from the exceptional surroundings, produce grown in the hotels kitchen garden and the river from which the restaurant takes its name, Trevillion have delivered a scheme that evokes a true sense of calm within a building full of heritage.

A new wine room starts the journey having a rich décor intentionally contrasting the light environment of the restaurant. Eurocave wine fridges sitting on a

light oak floor, surrounded by “bottle green” textured wallcovering presents the perfect sense of “Theatre” The bespoke designed carpet influenced by the flowing Bybrook that runs through the hotels grounds, provides a soft aesthetic for the main restaurant and continues to “flow” across the room and into the adjacent Brook Room. Natural oak tables with dark timber & aged bronze pedestals are surrounded by chairs with a simple silhouette.

All are upholstered in a textured faux hide, combined with a tactile boucle velvet & perfectly finished with a tiny light oak “foot” Bespoke planters offer a subtle screening between diners & large scale glass wall lanterns, mirrors and two overlarge chandeliers provide elements of “sparkle” & layers of ambient light.

An existing collection of three fret cut leaves together with two new commissioned pieces of Art dress the now papered walls adorned with a pattern chosen for its “nod” to the formality of a traditional “knot garden” and the surrounding landscape.

The adjacent Brook Room has been furnished with subtle differences to emphasise its own character yet remains an integral part of the main dining room. Plain textured curtains are trimmed with the embroidered pattern that furnishes the bay in the restaurant and wall lights featuring an indulgent rocklike crystal have been chosen to “balance” the aesthetic of the featured stonework all providing the perfect place to dine !

For further information visit www.trevillion.co.uk

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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CLH Digital

Issue 160

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 Make the Most of Your Space with Bar Stools

Issue 160

CLASSIC COLLECTION

Long synonymous with the Great British Pub, bar stools are a great way to maximise your space and provide flexibility with your seating in any hospitality setting.

Tall bar stools such as Trent Furniture’s Tall Brass Rail Stool encapsulate timeless pub style in a choice of walnut or traditional dark oak, with the option to add upholstered seats in a wide choice of fabrics. With at-bar eating and drinking an increasingly popular trend in restaurants and bars, the Tall Shaker Stool, available in hard or button top is the perfect contemporary alternative.

Standard-sized bar stools such as Trent’s Small Wooden Stool are a perennially popular choice for pubs. Available with hard, piped or button tops, these versatile and durable stools will be the hardest working furniture in your venue.

Easy to move around, bar stools also add visual interest to your space when paired with chairs and sofas.

With 20% off many of Trent Furniture’s bar stools, now is a great time to boost your seating capacity with new bar stools. To find out more about our extensive range, please call us on 0116 2989 927 or fill in our contact form.

Healey and Lord

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

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

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

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

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

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

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

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

CLH Digital

MODERN COLLECTION

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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CLH Digital

Issue 160

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

Commercial Kitchen Fit-Out Cooking Suites

Issue 160

CLH Digital

55

By David Chesshire, National Accounts Manager, Blue Seal (www.blue-seal.co.uk)

Blue Seal have noticed over the last few years a definite increase in demand for electric equipment.

This expansion is predominantly for new site install, where the site has the power supply for 3phase and the operator is looking to future proof the kitchen and incorporate a full electric line up, including high efficiency induction hobs etc. This complete electric specification also avoids the complication & cost of expensive gas regulation canopies and interlock systems.

Electric equipment is also generally easier and cheaper to Install, routinely maintain, as well as having a longer life span in some cases. This encourages the large chain restaurants to invest in high efficiency, low carbon sites. There has not, however been any downturn for demand on gas equipment in general, especially twin

tank gas fryer units, chargrills, ranges and griddles.

The running cost of gas is on the increase, however it is still cheaper running cost than electric & there are a huge quantity of commercial kitchen sites in the UK that do not have the 3phase power supply to run a high performance electric cook suite. A more common general application, is a balanced mix of high efficiency induction equipment and gas equipment such as char grills/ solid fuel grills/ high efficiency gas fryers, which give the operator a unique equipment performance or finish and flavour to food items.

With most manufacturers investing their R&D into high efficiency technology & solutions, to replace gas equipment, long term there is no doubt that electric powered appliances are the future.

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 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

56

CLH Digital

Issue 160

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 160

CLH Digital

57

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.