CLH Digital - Issue #161

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 161

Hospitality Sector Bounces Back to Highest Growth Outlook in 12 Months www.CLHNews.co.uk

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Almost two fifths of small businesses in the hospitality sector are predicting

tion or closure which is at its lowest level since 2021 (14% vs 12% Q4’21).

growth in the next three months (38%), more than twice the proportion com-

This comes at a time when further interest rate increases from the Bank of England could dampen the recovery of small businesses, while firms are also under pressure from high costs of energy, raw materials and rising staff wage bills.

pared with last quarter and on a par with the figure 12 months ago (40%), according to new findings from Novuna Business Finance’s Business Barometer.

The positive news continues when looking at those businesses projecting contrac-

(CONTINUED ON PAGE 3...)

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Issue 161

Editor's Viewpoint

Welcome to the latest issue of CLH Digital As Summer approaches, it makes a pleasant change to lead with a really positive story regarding the sector bouncing back. I am sure that quite a few operators will feel that it doesn’t, at the moment, feel that way. Being based in a coastal tourist destination one does get to see first-hand increases in pubs, bars and restaurants and general increased footfall around the town.

There is no doubt in my mind that Bournemouth is busier, which hopefully, as our front page story indicates, means that the UK's hospitality sector is poised for a highly anticipated and bustling trading season.

EDITOR

Peter Adams

With much needed luck, pubs, restaurants, and hotels will see increased footfall and spend particularly as the nation rediscovers the joy of domestic travel and embraces the popularity of Staycations.

This is something I have certainly done in recent years.

Staycation has been a wonderful opportunity, something I should have done a long time ago!

The ongoing uncertainties surrounding international travel have led many individuals and families to opt for Staycations, providing a significant boost to the domestic hospitality industry.

And we really do have it all, from picturesque coastal towns to idyllic countryside retreats, wonderful hostelries, some of the best restaurants in the world. We have, I think, one of the most diverse countries with so much to offer!

We also have a story in this issue (see page 11) about the National farmers Union encouraging the hospitality sector to link up with local suppliers. Local economies that heavily rely on tourism will, should this initiative take off, experience a much-needed economic boost, creating employment opportunities and supporting small local businesses that have endured challenging times.

That said, the latest vacancy figures from the Office for National Statistic show that vacancies in hospitality fell by 22% over the last year and by 9% in the last quarter.

However, vacancies in the sector remain at 132,000, which is still 48% higher than preCovid levels.

132,000 vacancies is a staggering amount. Just imagine how much revenue for the Treasury would be generated if just half of those vacancies are filled.

I have long believed that the government should consider adding hospitality workers to the shortage of labour SoL occupation list. We reported in March that the government is considering such a measure.

It has made a huge difference in the adult social care sector when overseas workers were added to the list.

In simple terms, the Shortage Occupation List (SOL) highlights the jobs which the government considers to be in short supply and therefore allows employers to recruit workers to fill those vacancies, and is updated every six months or so by the Migration Advisory Committee (MAC) and employers can apply for a Skilled Worker visa for any migrant worker who is offered a job in an occupation on the SOL.

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UKHospitality CEO Kate Nicholls has long argued for hospitality to be added to the list.

E earlier this year the trade body provided compelling evidence to MAC and responded by saying “Ongoing labour shortages are crippling hospitality businesses, forcing them to reduce their hours and costing the industry billions in lost trade.

EDITOR

She added that “with shortages in the sector two-thirds higher than pre-pandemic, it’s clear there aren’t enough active people in the economy to fill all the roles we need, despite the extensive work the sector is doing to recruit domestically, including the economically inactive.”

David Bartlett Guy Stephenson

I cannot for the life of me understand with the busy summer season approaching emergency measures to add hospitality workers to the list have not been fast tracked!

Matthew Noades

Once again please do watch the space - we hope to be putting on this in coming issues.

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.

Peter Adams

SALES EXECUTIVES

PRODUCTION & DESIGN PRODUCTION & WEB ADMIN Charlene Fox

Published by Published by

Hospitality Sector Bounces Back to Highest Growth Outlook in 12 Months Issue 161

(CONTINUED FROM FRONT COVER) The recovery this quarter reverses a steady trend of decline over the past three quarters, with the proportion of businesses anticipating contraction last quarter exceeding those of growth (34% vs 24%).

sectors hit especially hard during the Covid era. In the Agricultural sector, the percentage of small business owners predicting growth has risen from 22% to 30% over the last 12 months, with positive growth forecasts in retail up from 25% to 31%.

LIGHT AT THE END OF THE TUNNEL Growth outlook among small businesses in hospitality and leisure

Nationally, the percentage of small businesses predicting growth remained consistent on last quarter at 32% – meaning hospitality exceeded the national average figures for growth.

The Novuna Business Finance study has been tracking small business growth predictions against prevailing market conditions every quarter since 2015. At the start of each quarter Novuna asks a representative sample of 1,200 small business owners about their growth predictions for the next three months. At a time of unprecedented economic strain and market uncertainty, the growth projections are a positive indication of recovery from the sector, with the pronounced dip in those businesses contracting only adding to this positive outlook.

Across the country, the picture by sector told a varied story.

Hospitality was not the only sector to bounce back, with signs of muchneeded recovery for small businesses in Agriculture and Retail – two

Jo Morris Head of Insight at Novuna Business Finance comments: “Despite the clouds that have been gathering, with low consumer confidence, high costs and an uncertain economic outlook, the results give a sense that businesses in the hospitality sector can see light at the end of the tunnel. Nationally, the percentage of small businesses predicting growth has been remarkably steady at between 27%-30% for the last four quarters. Whilst this suggests resilience, the picture does vary considerably by industry sector – with our latest data also revealing that those small businesses who arguably had the hardest time over the past few years were also those more likely to be predicting growth as we move towards summer.

“In the current economic climate, many enterprises are focusing on financial strength as the platform from which to plan business growth.

For many, this involves managing late payment and protecting cash flow and many enterprises also see 2023 as a time to invest – in new equipment and capabilities. For established businesses looking to drive growth in 2023, Novuna Business Finance is committed to helping them fulfil their true potential. We understand the growth cycles that small businesses go through and we have both the products and toolkits to support their growth ambitions.”

SIGNS OF RECOVERY Earlier this year data from the Lumina Intelligence Eating and Drinking Out Panel confirmed that the UK's food and beverage market is showing signs of recovery, with consumers' priorities shifting towards socializing, resulting in a 3-percentage-point year-on-year increase in pubs and bars' share of occasions.

Consumers, the research revealed are rapidly returning to pre-pandemic behaviours, resulting in an increase in pub occasions. The data also

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shows that occasions where consumers were purchasing chips grew by 2.4%, and burgers by 1.8%, as consumers purchased pub classics.

"We are delighted to see that the UK's food and beverage market is showing signs of recovery after a challenging year. With the easing of Covid fears, consumers are returning to pre-pandemic behaviours, which is resulting in an increase in the penetration within the market," said Sorcha Simons, Insights Manager at Lumina Intelligence.

SUMMER STAYCATIONS ARE TRENDING AGAIN The hospitality sector is also looking forward to a staircase in room this summer, with research from PROOF Insight predicting that this year, the number of Brits preferring to staycation in the UK rather than go abroad for their holidays has increased to 39%, up from 27% last year.

More holidaymakers in the UK will provide a necessary boost not only for hotels but other venues too. PROOF Insight found that in 2022 69% of those taking a UK holiday visited a pub and 65% visited a restaurant.

Operators in coastal areas look set to benefit the most, with 55% choosing coastal towns last year.

Overseas visitors holidaying in the UK are also expected to add to the boost in sales for hospitality.Early forecasts for the coming year from Visit Britain show projections that Britain will see record levels of inbound visitor spend of £29.5bn.

Are Staycations Here To Stay In 2023?

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By Lionel Benjamin, co-founder at AGO Hotels (www.agohotels.co.uk) For the past few years, increasing numbers of people have opted for a UK staycation. Firstly, fuelled by the pandemic meaning travelling abroad was off the cards. Now this is a continuing trend we see as a result of the cost-of-living crisis. People are looking for more affordable options. Ahead of the summer months, we take a look at whether the staycation trend is set to stay on the agenda for another year.

OCCUPANCY RATES SO FAR THIS YEAR AGO Hotels started the year positively, with recent months seeing an uptick to 64.3% across UK hotels in February. Prior to this, in December and January we saw an increase in bookings of 53% too, suggesting consumer confidence is continuing to remain high, despite hikes to general living costs.

We are a company operating mostly within the budget economy sector, as people have focused on tightening their purse strings and cutting unnecessary costs, our hotels have delivered an affordable option, allowing people to travel to UK hotspots without breaking the bank. This is especially important given how research from Zonal/Insight CGA found 44% of people are planning to avoid hotel stays overseas due to increasing costs.

STANDING OUT FROM THE CROWD For hoteliers ready to meet the demand of the next expected staycation boom, its imperative to deliver value with good service. As money has become tighter for people, those booking a staycation in the UK will want to make sure they get the best experience. Affordability and service will remain the most important factors, so this must be on the minds of anyone owning and running a hotel. From the moment the guest books, to the time they check out, in a competitive market, guests will be looking for a reason to stay loyal to a brand. In times when businesses and employees are stretched, it will be key to remember everything comes back to the guest experience.

WIDER HOSPITALITY SECTOR Despite occupancy rates appearing strong and an expected increase in staycation demand, the industry continues to face severe operational challenges and pressure which is consistently being addressed, to ensure businesses can sustain and deliver profit. The recent budgets have failed to provide support to businesses and we as well as many others in the hospitality industry are preparing for possible setbacks in response to the new Energy Bills Discount Scheme. Increased occupancy rates during the summer months will offer shortterm options, though a long-term solution must be implemented to help business owners in the hospitality sector.

The next few months will be telling when it comes to the staycation trend, and one thing remains for certain – our hotel teams re committed and ready to offer a comfortable and affordable option for all.

£1m Raised for Macmillan Cancer Support Emergency Grants Appeal and heating bills.

Pub company and brewer Greene King has today announced it has raised £1m for Macmillan Cancer Support’s Emergency Grants Appeal, a pledge it made at the start of 2023.

The number of people with cancer supported by a Macmillan grant in the first three months of this year jumped to more than 13,000, an increase of 28% compared with the same time last year.

The funds raised through charity activity in over 1,600 Greene King pubs, hotels and restaurants and across its support centres and breweries could help almost 3,000 families with a financial grant. The money will help people living with cancer manage unexpected or additional costs related to their diagnosis during the cost-of-living crisis.

Nick Mackenzie, CEO at Greene King, said, “We’ve been proud partners of Macmillan Cancer support for over ten years now. In that time, we’ve seen some incredible stories of our team members going above and beyond to raise money to support people living with cancer.

According to the leading cancer support charity, 83% of people living with cancer in the UK – almost 2.5 million people – experience some kind of financial impact from their diagnosis, and for those affected, this reaches an average of £891 a month.

“This huge fundraising achievement is thanks to the power of all the many smaller donations that happen daily across our pubs, from the £1 dropped into the collection tin on the bar, to the 25p donations that are added at the till, they all add up and really make a difference. It’s no surprise that our generous customers and passionate teams have come together once again and raised the £1m in just a few short months.

Sal Dunford, 46, from Bolton, was diagnosed with breast cancer in February 2022 aged 45, and is currently on long-term sick leave. She lives with her husband, who has had to take on a second job to keep a roof over their heads – Sal’s only income at the moment is a Personal Independence Payment.

Claire Rowney Executive Director of Fundraising, Marketing and Innovation, at Macmillan Cancer Support, said:

Speaking about her current financial situation, Sal said: “Ever since receiving my cancer diagnosis the cost-of-living crisis has been relentless. My diagnosis was hard enough and with money worries on top, it’s been really, really difficult. We have no disposable income and have had to tighten our belts on food, water, travel and we haven’t been able to turn the central heating on, even when we’ve really needed it.

“We couldn’t be more grateful and proud of everyone at Greene King for raising an incredible £1 million for Macmillan’s Emergency Grants Appeal.

“Macmillan Grants are a lifeline for so many and the funds raised by Greene King will help us support even more people living with cancer through the cost-of-living crisis.

“When things got tough, Macmillan stepped in and was a real lifesaver, helping me keep my head above water by providing us with benefits advice and a one-off grant. I can’t tell you how helpful this was – I really don’t know where I’d be without that support.”

This is yet again another amazing achievement from Greene King colleagues. I would like to thank them for their phenomenal fundraising efforts and their continued commitment to do whatever it takes to support people living with cancer.”

The charity’s Emergency Grants Appeal provides those living with cancer with practical financial assistance – helping them to pay necessary expenses such as fuel to get to hospital appointments, or support with food

Greene King has supported Macmillan since 2012, raising over £14.5m in the last 11 years of its partnership with the cancer charity.

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.

CAMRA Calls on Minister to Save High Street Pubs Issue 161

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The Campaign for Real Ale has said that the government’s levelling up proposals could put the future of pubs at risk and is called for planning rights to be protected.

This could be devastating for urban pubs, and CAMRA National Chairman, Nik Antona has written to the Minister for Levelling Up, to ask her to think again about these plans.

In 2017, CAMRA helped pubs in England gain landmark protection, giving communities the right to have their say through the planning process before a pub is converted or demolished.

Commenting, Nik Antona said: “The goal of bringing disused pubs back into use is one shared by CAMRA, but it is vital that High Street Rental Auctions are used to support and rejuvenate urban pubs, not to turn valued community venues over to the highest bidder.

Now, CAMRA says, this protection is at risk from a new scheme being proposed as part of the Government’s levelling up plans. The High Street Rental Auction scheme aims to bring empty buildings – including pubs – back into use, by letting Councils auction off the lease.

These leases would allow pubs to be converted to other uses, divided up into multiple units, or gutted of their bars, cellars or other integral features. Concerningly, there would be no obligation to reinstate the pubs fittings at the end of the lease – in fact developers would be able to apply to make the conversion permanent.

“We know that pubs can increase and expand footfall on the high street, and give communities a place to come together, but we need Government to understand this too.

“I’ve asked the Minister to ensure that pubs keep their planning protections under this scheme, so that communities can still have their say.”

MP Jonathan Gullis Visits Stoke on Trent Pub A local community pub in Stoke on Trent, The Ford Green hosted a visit from the MP, Jonathan Gullis last week on Friday 12th May following fantastic fundraising efforts from the Operator Jane Bushell to raise a lifesaving defibrillator and blood kit. Jonathan is the chair of the newly formed APPG (All Party Parliamentary Group) for Defibrillators.

MP Jonathan Gullis, commented: “It was fantastic to visit The Ford Green pub and see first-hand the results of the excellent fundraising efforts, led by manager Jayne, that have seen over £2,000 raised for a defibrillator and bleed control kit.

As Chair of the newly formed APPG (All Party Parliamentary Group) for Defibrillators, I was so impressed to see this fundraising target achieved in such a short space of time. It demonstrates how The Ford Green sits at the heart of the local community.

Already seen at one of Proper Pubs’ other venues in the city, defibrillators save lives, and it is so encouraging to hear their targets of fundraising for one at all of their pubs.

It was great to round off my visit by trying my hand at pulling a pint and I look forward to visiting again

very soon.”

Stephanie Briggs, Business Development Manager at Admiral Taverns, commented: “It was a pleasure to meet MP, Jonathan Gullis last week and highlight the fantastic work our pubs across the country are doing to raise money to ensure their communities have access to lifesaving defibrillators. Community pubs provide a place to bring people together to support each other and it’s great to see this being recognised. A huge congratulations to our wonderful operator, Jayne and her amazing community who have all come together to create this success.”

Jayne Bushell, Operator at the Ford Green, commented: “I really enjoyed hosting MP, Jonathan Gullis at the Ford Green last week and appreciate him taking the time to visit us. Community pubs are more than just a place to drink, they are the social hubs of their communities, providing a safe and warm place to meet with friends, constantly raising vital money for charities like we have done here with our defibrillator and blood kit. It was a good opportunity to highlight what more could be done to support pubs and their local communities. I hope to see Jonathan again soon.”

Checking In to the Future: Navigate Operational Challenges in the Changing Hotel Landscape 6

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Issue 161

By Penny Brown, Managing Director at Burgh Island Hotel (www.burghisland.com) Britain’s hotel industry has faced no shortage of hardships that have tested its resilience: World Wars, economic meltdowns and, most recently, the pandemic.

ernisation is not a choice, but a requirement.

Even today, establishments are contending with the rise of alternative accommodation, changing sentiments towards sustainability, a severe talent shortage, and the rapid pace of technological development.

Technology is providing a world of new opportunities for hoteliers.

With 43% of UK hospitality businesses currently operating with fewer employees than required, solutions such as automated check-in booths provide relief to overburdened workers. Likewise, with 48% of travellers stating personalised experiences are more important than ever, according to IHG, AI is able to sift through vast amounts of data and extract invaluable insight to finetune each guest’s stay.

DEPLOYING TECH WHILE MAINTAINING HOSPITALITY’S HUMAN SIDE

Given the sheer number of issues hospitality currently faces, this might be the most challenging period in its long history. Undoubtedly, operational obstacles lay ahead — but as the industry has shown time and again, with the right approach, there is nothing it cannot overcome.

STANDING OUT FROM THE CROWD A world of accommodation options is now just a quick Google search away. With the rise of apartment hotels and rental sites such as Airbnb, the market has never been more competitive.

To stand out, hotels must identify what they offer that no other establishment can. At Burgh Island, we’re fortunate to be located on our own tidal island that grants guests access to Devon’s unspoiled shores. They can spend their mornings swimming with sharks and afternoons dipping in the island’s natural rock pool. Coupled with a packed schedule of entertainment — from black tie balls to murder mystery weekends — and eye-pleasing rooms draped in art deco masterpieces, our hotel offers much more than a place for travellers to rest their heads.

However, hoteliers should not only consider the positive aspects of their establishment’s individuality. Often, these unique features will present operational challenges that no amount of prior experience could have prepared us for. At Burgh, for instance, we frequently find ourselves cut off from the mainland and the transport links it provides. The solution? The world’s one and only third generation hydraulic sea tractor, which provides guests with a unique experience before they have even

made it through our doors.

KEEPING UP WITH THE CHANGING CONSUMER Where guests once turned a blind eye, most are now conscious of the environmental cost of their itineraries. A recent report from the World Travel and Tourism Council (WTTC) found that 69% of travellers are actively seeking sustainable options in 2023.

To appeal to the conscious consumer, hotels must implement sustainable practices throughout their operations. Embracing clean energy such as solar, wind or even tidal for coastal establishments, or sourcing ingredients from local producers will show potential guests that you truly share their concerns.

For establishments such as Burgh Island that have served guests for decades, our history is such a large part of our charm. However, when it comes to the future of our planet, hotels cannot afford to get stuck in the past. Some 59% of consumers will walk away from businesses that fail to act on climate change, according to Dentsu International, so mod-

However, despite the opportunities that tech offers, hospitality still requires the human touch — not just in how it treats its guests, but also its employees. When times are tough, it’s those front of house that carry most of the burden, dealing with unexpected issues and juggling roles that aren’t in their job description.

While saddening, it’s unsurprising that 68% of hospitality workers have experienced poor mental health according to a recent Hospitality Action survey. Simple measures, such as flexibility when planning rotas and offering adequate training, can go a long way. As hoteliers, it’s our responsibility to ensure our employees are happy and well, and we must put this above any and all operational issues we may be experiencing.

Not only is it the right thing to do, but happy employees make happy customers.

Like an unruly guest that has had one too many cocktails, the myriad of challenges hoteliers face is unpredictable and difficult. But staffing shortages, rapid innovation and changing demands are nothing the industry hasn’t dealt with countless times before. Rather than closing the door in the face of change, welcoming it with open arms will make it far easier to deal with the operational challenges that accompany it.

Stonegate Group Unveils New Sports Bar Brand

Stonegate Group has officially opened the doors to Clubhouse 5, a state-ofthe-art sports bar that will provide fans with an experience second only to being at a live game.

Spread across two floors inspired by sporting nostalgia, and adorned with sport artwork, retro football shirts, and memorabilia, Clubhouse 5 offers each fan the best seat in the house, with 4k UHD screens and SKY Q Technology providing the best possible pub-going experience. It is also equipped with Sky Sports Recap and will give customers the ability to watch dynamic highlights of a live event as it’s happening, then seamlessly jump back to the live action.

The official launch event of Clubhouse 5 took place earlier this week with the help of footballing legend Wayne Bridge, who hosted the ultimate night of European football with a screening of the Champions League Semi-Final matchup between Manchester City v Real Madrid.

In a prime location just off London’s famous Leicester Square (5 Lisle St, London WC2H 7BF), Clubhouse 5 will be the go-to for sports fans and city revellers. The venue is a short walk from both Leicester Square and Piccadilly Circus tube stations.

Former Chelsea, Manchester City, and England defender Wayne Bridge said: “What a venue! Clubhouse 5 is an unbelievable place to watch the football, the tech they have is unreal and not something I’ve seen at the pub before. It was a pleasure to drop in and chat with the fans and share a few beers and the food on

offer is so good from burgers to wings, it’s a great place to stop by with your mates.”

Stonegate Group Marketing Director, Melissa Wisdom said: “We are excited to launch Clubhouse 5 in the heart of London’s entertainment district, bringing the stadium experience to the bar for all sports fans. We have taken what we know is most important to fans and amplified those elements to deliver the best possible sports viewing experience.

Fans will be able to experience all games broadcast in 4K UHD on our range of state-of-the-art screens, including a four-metre video wall where we will access all interactive elements of sports broadcasts through Sky Q, perfect for Formula One. We know how important it is to have a strong food and drink offer and we have carefully curated a focused menu of knockout burgers and wings alongside a wide range of premium draught beer and draught cocktails through Black Lines. All of this can be ordered to table in seconds through our NFC-enabled web-based ordering platform so you don’t have to miss a minute of the action. We can’t wait to host fans from around the world over what is an amazing summer of sport including The Ashes, Women’s Football World Cup, and Men’s Rugby World Cup!” Building on We Love Sport’s partnership with #HerGameToo, which aims to help raise awareness, educate, and create a welcoming environment for female sports fans, Clubhouse 5 will be an inclusive venue, open to everyone, and will be an official #HerGameToo pub.

Two Major Milestones Celebrated at Punch Pubs & Co There have been some impressive milestones at Punch Pubs & Co recently with two major anniversaries being celebrated, with two landladies across the independent pub company’s 1,300 strong portfolio being honoured with gifts on behalf of the business, congratulating their combined 55-year commitment to running a great pub.

On Saturday 22nd April, Leicestershire landlady Sheila Wyllie – described by many as a champion for the locals – marked her 25th year anniversary running The Nags Head pub in Enderby.

As an honorary member of the Loughborough-based Rainbows Children’s Hospice, and a regular fundraiser for the local community, Sheila has amassed a huge customer base and continues to run the pub with the same enthusiasm that she started with over two decades ago.

Crediting the locals, her loyal staff and family, including stepchildren

Trudy and Terry, who have supported her over the years, Sheila said: “For me, it’s all about getting everyone involved. We have a great community and local customer base, and I love to keep everyone happy.”

To celebrate her magnificent milestone, Punch Pubs Operations Manager Christian Gregory, presented Sheila with an array of gifts including her very own branded pale ale – which can now be found inside the bar of the village hotspot.

Christian said: “Sheila runs a great pub. She is welcoming to everyone and is a pillar of the community. The Nags Head is a fine example of the Great British pub, and we are proud to work with Publicans like Sheila.”

Further up the UK, Christine Bintcliffe was celebrating her admirable 30-year anniversary having first stepped into the pub trade 35 years ago.

A much-loved landlady of The Carnforth Hotel in the city of Lancaster, Christine, alongside her trusted sidekick and sister-in-law Dot Bintcliffe, has followed the pub through a three-decade long transition taking on various changes from the smoking ban to Covid restrictions, all in her stride.

With a passion for making the locals happy, Christine regularly hosts live music acts and supports calendar events with seasonal parties for both adults and children to enjoy.

Christine said: “Despite the changes over the last 30 years, the essence of running a good pub remains the same. Knowing your customers and being the face of the business is key to its success.

My favourite part of the job is having a laugh and a joke with the regulars, and I have no plans to give up the trade I love.”

In recognition of her impressive milestone, Christine, hosted an extravagant event on Sunday 23rd April to celebrate with her family and loyal customers. She also received an honorary plaque and a bottle of brandy from Punch Pubs & Co Operations Manager Rebecca Davies, who said: “Christine is a well-loved Publican, famous for her humour and it has been my pleasure to present her with a plaque for an incredible 30-year achievement. She truly is the spirit of The Carnforth Hotel.”

‘Significant’ Drop in Vacancies, but Shortages Continue to Hold Back Growth The latest vacancy figures from the Office for National Statistic show that vacancies in hospitality fell by 22% over the last year and by 9% in the last quarter. Vacancies in the sector remain at 132,000, which is still 48% higher than pre-Covid levels.

Responding to these figures, UKHospitality Chief Executive Kate Nicholls said: “The drop in hospitality vacancies we have seen over the past year is testament to the huge effort the sector is putting in to develop our own talent and help people back into the labour market, such as investing in skills and creating more flexible working patterns.

“While a 22% drop over the past year is significant, it remains the case that vacancies remain stubbornly high and way in excess of pre-Covid levels.

“We continue to hear that worker shortages are forcing venues to reduce opening hours or trading days, demonstrating that vacancies are not reducing quickly enough to fulfil hospitality’s enormous potential.

“One of the most meaningful actions Government can take to further reduce vacancies would be to add more hospitality roles, such as chefs, onto the Shortage Occupation List. We will be making this

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case as part of the Migration Advisory Committee’s review and would urge them to bolster hospitality’s representation on the list.”

The shortage of staff is significantly impacting the UK hospitality trade, causing numerous challenges for businesses across the sector.

The industry was hit hard by the pandemic, with extended periods of closure, restrictions, and reduced capacity. As a result, many employees either lost their jobs or moved to other sectors that were less affected. Although the easing of restrictions and reopening of businesses brought some hope for recovery, the shortage of staff has become a major obstacle. The prolonged closures and uncertainties have caused a shift in employment preferences, with individuals seeking more stable and secure career options.

This has made it challenging for hospitality businesses to attract and retain skilled workers, leading to increased workloads for existing staff, compromised customer service, and, in some cases, closures of establishments unable to operate effectively with limited personnel.

Read all the latest news from the licensed industry at

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Allergy Insights: The Implications for Food Business 8

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Issue 161

By Rob Easton, Head of Environmental Health at Shield Safety (www.shieldsafety.co.uk) errors that have possibly occurred to be picked up. It may be that someone hasn’t appreciated that there’s a particular ingredient within a dish, so the reassurance of an independent review of the information will leave you confident that what is going to the consumer is correct.

Research published by Dr Hazel Gowland unveiled prosecutions for food allergen incidents increased almost ten-fold over a period of six years, with peanut being the most common allergen involved, followed by milk and egg. Further to the significant increase and with public consciousness of allergens at an all-time high, Rob Easton, Head of Environmental Health at Shield Safety and Fellow of the Chartered Institute of Environmental Health, shares an insight into the latest trends in food allergy incidents and the implications for food businesses.

Further research conducted by Shield Safety echoed Dr Gowland’s findings. Senior Safety Consultant Vicky Wood, recently led a team of Environmental Health Practitioners in reviewing over 2000 allergen incidents over a four-year period. The research discovered that the most common cause of allergen incidents was peanut (23%), followed closely by gluten (20%) and then milk (13%). An explanation for the higher rate of prosecution for peanut incidents could be the more severe immediate symptoms reported by allergic consumers to peanuts compared with gluten. Of the 2,000 incidents reviewed, there were only 4 cases of sulphites, 3 of celery, and 1 of lupin.

To consider how we are able to manage allergens more in a business, it’s important to look at the food value chain – the process in which a company adds value to raw materials to produce products eventually sold to customers, from dish design to delivery of the food. As part of the research, a number of ‘hotspots’ have been recognised throughout that journey, sharing a strong overview of the primary reasons for the allergen incidents in the business and enabling controls specific to that area to be put into place.

ALLERGEN IDENTIFICATION Whilst there is still the critical need to identify and communicate the

COMMUNICATION Communication is key. Researched revealed that with 10% of cases explored, the communication of the allergen taken from the front of house, was not passed to the kitchen. We are also seeing that the wrong food is delivered to the customer.

deliberate inclusion of the fourteen regulated allergens, research indicates that peanut, milk and nut allergens are more likely to cause severe symptoms and lead to legal actions. Businesses may wish to focus on these allergens when designing dishes and menus, considering how the ingredients containing the allergen are avoided or substituted, and therefore eliminating the hazard early in the food journey.

Incorrect information contained in the matrix used to communicate allergens is also a primary reason. To address that as a food business, look to implement one source of the truth; by having one point of data entry and one point of communication to the customer, the opportunity for human error is then eradicated. To strengthen that further, there is great value in having an independent review of the matrix, allowing any

EPOS systems can be exceptionally useful in communicating allergens but, it’s also important to back this up with personal interaction. The clear marking and segregation of food on pass also needs to be considered. Are you ensuring that the dish not containing allergens is separate, marked and clear? Following that, then making sure that this is communicated to the consumer upon delivery, whether that’s in a restaurant or a takeaway.

An increased prevalence of vegan products is also presenting a challenge, representing a risk to consumers who are highly sensitive to milk and eggs. Many customers will order a vegan product with the assumption that is free from milk and eggs; whilst the product may not include milk and egg as an intended ingredient, the necessary segregation may not be in place and therefore trace amounts of the allergen may be present in the food and at a level that can cause a reaction. It is important for food businesses to be aware that customers are using vegan claims as a method of avoiding food with allergens and consider if they can reduce the risk to zero for cross-contamination or how the risk is communicated to the customer.

BII Licensee of the Year 2023 Finalists Announced!

The British Institute of Innkeeping (BII) has announced their six finalists for this year’s Licensee of the Year Award (LOYA).

Sponsored by Sky, the Licensee of the Year competition is widely regarded as the most rigorous and hard-fought award for individual licensee operators in the UK. Since the launch in January this year, licensee operators have been entering the competition, showing the judges evidence of how they have been building their businesses, teams and communities, with a focus on their resilience, sustainability and diversification.

This year, the entries have been of a particularly high standard, making it even more difficult for our team of judges to decide who to take through to the finals.

Selected from a field of over 300 entrants, our six finalists have been selected on the basis of their community impact, sustainability and diversification, exceptional mystery diner visits, financial and online audits and face-to-face interviews in their pubs with judges, Sue Allen and Ashley McCarthy.

The 2023 Licensee of the Year Award finalists are as follows: • Samantha & Mark Robinson – Queens Head Hotel – LA23 1PW

• Michelle Gilmour – The Old Windmill – CV1 3BA • Lee & Keris De Villiers – The Pig & Whistle – SW18 5LD • Ollie Coulombeau – The Turk’s Head – TW1 1LF • Joe Buckley & Flo Pearce – The Tollemache Arms – NN6 9NU • Tommy Fox – The Barrelman – DD1 2AJ To learn more about the finalists, please visit https://bit.ly/LOYA2023 Steven Alton, BII CEO commented: “Our Licensee of the Year Award is the most prestigious & hard-fought award, showcasing the dedication and excellence in our sector. The final six are of an incredible standard.

“We are very proud that the awards offer a value-added experience to all those involved. Our finalists will have had the opportunity to evaluate their businesses at every stage, from mystery customer reports and judging visit feedback, right through to our final judging day at Sky HQ on Monday 19th June.

“I want to take this opportunity to congratulate all involved and wish them the best of luck for the final stages of the competition.”

All six finalists will be presented with a trophy at the BII Summer Event on the 20th of June, where the winner of Licensee of the Year 2023 will be crowned.

Stained Glass Window Honours Thomas Becket’s Link to Brewing Heritage Experts at Canterbury Cathedral have created a unique stained glass window which commemorates the link between Thomas Becket and brewing.

The one-off window incorporates the Worshipful Company of Brewers’ original coat of arms, which featured Becket – who is their Patron Saint – and the current one, which features Becket’s step mother.

The window’s creation was a labour of love for Director of the Cathedral’s Stained Glass Studio, Leonie Seliger, who worked single handedly on the unique design and turned it into a colourful stained glass work of art.

Leonie, who has worked at the studio – which marks its 50th year this year – for 32 years, said the project took nine months from the design stage through to completion of the leaded window.

“It is a bit special. It has been a labour of love for me,” she said. “To create something so unique which incorporates Thomas Becket, for us at Canterbury Cathedral, that is pretty special. It is where he met his grisly end!”

Many thousands of pilgrims visited Becket’s shrine at Canterbury drinking ale at inns en route. His arms were therefore included in the Company’s first coat of arms, but were later replaced with a subtle indirect ref-

erence during the Reformation, when direct references to him had to be erased.

Combining both, the new heraldic design features three chuffs, with red legs and beaks, which are on Becket’s coat of arms, along with three goldrimmed tuns – large beer casks – and a female moor with golden hair, holding three barley sheaves in each hand, who is believed to represent Becket’s stepmother.

Leonie used processes to create the window which have largely remained unchanged for centuries. Her studio contains items such as a swan quill, badger brush and squirrel brush.

“Some processes really haven’t changed for hundreds of years, although we use modern glass cutters,” she said. “But if you transported us back we would know how to use the ancient cutters!”

The completed stained glass window was officially received on behalf of the Company at the Martyrdom in the Cathedral – the spot where Becket met his death – by Jonathan Neame, Shepherd Neame Chief Executive, who holds the title of the Company’s Master this year.

Receiving it in his role as Master, Jonathan Neame said: “It is stunning and a beautiful piece. It perfectly commemorates the connection between Thomas Becket and the brewers. The Brewers’ Company has a long and important heritage within the Brewing industry.”

Tsunami of Appeals Proves Business Rates System Just Isn’t Working Says Colliers Issue 161

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face the trauma of trying to negotiate the system and appeal their business rates. As the latest figures show, with similar numbers of appeals against the 2017 list as that of 2010, the discontent with business rates bills has not gone away.”

“ Such high numbers show that the system isn’t working and that CCA has not been the answer the VOA claimed it would be. “says Webber.

“CCA was brought in to stem the number of appeals made and to process them quickly. Yet appeal figures are now averaging over 140,000 a year and are as high as ever. Businesses still remain bogged down trying to get them resolved.

Webber points out the current 2017 figures would be even worse if many businesses had not been given the two-year business rates holidays they received during the Covid period and the government had not “outlawed” the millions of appeals registered as an MCC (material change of circumstance) due to the pandemic’s impact on business.

As a result, 97,610 Checks were outstanding by 31st March 2023, up from 10,610 the previous quarter.

According to government figures there were 1.085 million appeals registered in the seven years of the 2010 list. CCA was brought in in April 2017 to stem the demand and make appeals easier, but the system was so cumbersome and complex that many businesses got frustrated and bogged down that they gave up going through the new appeal system.

According to John Webber Head of Business Rates at Colliers these high figures illustrate the extent to which businesses are unhappy with

“Appeal figures fell in the early days not because CCA was working, as the VOA claimed, “says Webber, “but because many businesses could not

He concludes, “The VOA keeps trying to frustrate ratepayers in appealing their rating assessments, but even with the hurdles in place businesses are continuing to challenge their assessments in vast numbers. The suggestion that CCA is working has been blown out of the water with these statistics! The burden of business rates is too high and the lack of transparency about how their bills are arrived at is the root cause of this shocking number of people appealing their assessments.”

According to government statistics 845,670 Checks (the first part of the appeal process) were registered over the six years of the 2017 list (1st April 2017 to 31st March 2023) with 132,690 or 16% of these registered in the last quarter (Jan 1st to March 31st 2023) of the list aloneas businesses rushed to beat the deadline. This was nearly seven times as many checks registered in the previous quarter, when 19,660 were registered.

Britain’s managed restaurant groups saw delivery and takeaway sales drop 1% year-onyear in April, the new Hospitality at Home Tracker from CGA by NIQ shows.

Year-on-year trading has now been negative for 17 months in a row, following a boom in 2020 and 2021 as a result of COVID-19 lockdowns. Deliveries and takeaways by value attracted 14% of groups’ total sales in April— sharply down from 24% in April 2022.

However, the new Tracker indicates that year-on-year comparisons are easing. April’s 1% decline compares with 6% in February and 3% in March—raising confidence that demand for deliveries and takeaways is starting to stabilise despite ongoing pressure on consumers’ spending.

Year-on-year trading has been partly protected by rising menu prices, while volumes have fallen significantly. Groups’ delivery

order volumes in April were 10% below the same month in 2022, while takeaway and click-and-collect orders contracted by 9%. With inflation in double digits, the value of trading is much further behind in real terms.

Karl Chessell, CGA’s business unit director – hospitality operators and food, EMEA, said: “Seventeen successive yearon-year drops in delivery and takeaway sales partly reflects the steady return of consumers to restaurants since late 2021. But with our Coffer CGA Business Tracker showing only modest growth in eat-in sales during that time, amid very high inflation, there is no escaping the fact that total sales have been significantly down in real terms. Conditions will remain challenging for some time, but with signs that inflation and household bills may ease in the second half of 2023 we remain very confident about the long-term outlook for hospitality.”

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their business rates bills and are prepared to negotiate the complex CCA (Check Challenge Appeal) system to challenge them. Webber points out that resolving these appeals will need a deluge of time and resource spent by the VOA.

Latest business rates appeal figures announced this week reveal that the business rates system and in particular, CCA, the “new” Check Challenge Appeal Business Rates Appeals System, clearly isn’t working, according to rating experts at Colliers- as businesses rushed to register their appeals as the 2017 Rating list came to an end. Many of those appealing were in the retail and hospitality sectors.

Tackling the Pressures That Face Hospitality Workers 10

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By Chris Gamm, CEO at the Springboard Charity (https://springboard.uk.net/) Hospitality is an exciting and dynamic career, packed with progression and opportunity. It is a passion that allows people to thrive socially and professionally. However, as with any career, we frequently fail to prioritise our well-being both inside and outside of the workplace. A recent study found that 23.8% of employees in the hospitality industry experience mental health problems . This is frequently associated with working in a high-stress environment, unpredictable schedules, and lengthy periods on your feet.

Following this routine will ensure you awaken ready to conquer the day, embodying the very best versions of ourselves both within and beyond the confines of work.

Furthermore, the cost-of-living crisis has had a profound impact on individuals working in the hospitality industry, exacerbating the challenges they face in their daily lives with financial stress and pressure to make ends meet. Of course, addressing these challenges requires a comprehensive approach, including initiatives to improve wages and the provision of accessible benefits, which may not be a quick fix.

However, there are small steps that hospitality workers can take to improve their overall wellbeing.

It is critical to put this into practice outside of the workplace. Volunteering is an excellent way to meet new people. Giving your time to help others can provide you with a sense of purpose, allow you to meet new people, and boost your self-esteem. Alternatively, if you have a hobby or a passion, joining a class or group is a fantastic way to meet people who share your interests.

THE IMPORTANCE OF A GOOD NIGHT’S SLEEP In the world of hospitality, the demands are relentless, often stretching our working hours into the depths of the night. Without proper rejuvenation and sufficient sleep, this can be exhausting and take its toll on the individual. The hospitality industry thrives on people who can effortlessly multitask, think on their feet, and radiate an upbeat personality while engaging with customers and ensuring a positive experience for them. However, to embody these qualities and safeguard our mental health and overall wellbeing, there is one essential requirement: a good night’s sleep.

To ensure you are following a healthy sleeping routine, we must strive for consistency. It is important to follow a regular sleep schedule that allows your body to rest. In addition, try to incorporate activities that do not consist of digital devices. Instead, try to read a book or have a soothing hot bath to settle before bed.

LEAN ON OTHERS One of the main benefits of hospitality is the social aspect of the role. Working outside of the regular 9-5 hours can lead to strong bonds with your co-workers, fostering a healthy and supportive work environment.

As a result, it is critical to lean into your peers and speak up if you are stressed or depressed. Connecting with others can help us feel more at home and reduce feelings of loneliness. Talking to someone you trust is a great way to get rid of any negative feelings you are having.

INVEST IN YOUR PHYSICAL HEALTH Taking care of your personal health can make you feel physically and mentally better. This includes eating a nutritious diet. Working irregular hours may result in unhealthy eating habits; however, it is critical to find time to eat three balanced meals per day. This is critical for your energy levels and can negatively impact your work performance. Hospitality can require a lot of running around on your feet, so it is critical to fuel yourself properly.

Even though hospitality is an active role that requires constant movement, it is equally important to maintain this physical activity outside of the workplace. This could be as simple as going for a walk to connect with nature. Spending time in nature can help you improve your mood and reduce stress and anger.

Hospitality, like any career, has its challenges. It requires resilience and determination. Having this can open the job to a long-standing career, full of exciting opportunities. It gives us the opportunity to meet new people every day and build on vital skills. To ensure you are getting the most out of yourself, it is crucial to nurture your mental health and take the time to ensure you are recuperating.

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Fall in Hospitality Vacancies Moves Dial Away from Recruitment Issues but Other Challenges Remain According to the latest ONS employment figures, vacancies in the food and accommodation sector decreased to 132,000 in April from the previous month. Vacancies were also down 0.2% to 429,000 in Q1 2023 compared to the previous quarter and saw an even sharper decrease when compared to the same period last year (down 12%). However, these vacancy figures are 56% higher than pre-pandemic levels in Q1 2020, showing the trajectory of growth in job roles since the pandemic.

‘The rest of 2023 will be layered with opportunities and challenges. Sadly, while pub and restaurant closures have been commonplace since the pandemic, vacancy numbers show there are employment opportunities for those with experience, especially as the sector heads into the busy summer trading period. However, whether they decide to stay in the sector or look elsewhere for a new role will have a big impact on total employment in the sector.

Total employment in the sector was down 0.5% to 1.68 million in Q1 2023 but up 6% when compared to the same period in 2022. Earnings increased 4.9% to £471.55 in Q1 from the previous quarter and were up 7.4% from the same period last year.

‘Recruiting and retaining staff in a tight labour market means the sector would benefit from initiatives such as the loosening of rules for migrant labour being introduced for the construction sector, and wider societal benefits including access to affordable childcare support to help parents back into work.’

Paul Newman, partner and head of leisure and hospitality at RSM UK, said: ‘The fall in job vacancies in the sector is encouraging and slightly moves the dial away from recruitment issues to other challenges such as high energy costs and food inflation.

‘The near 5% increase in payroll will in part be reflective of increased demand but will also mark the lull before the storm with National Minimum Wage hikes in April approaching 10% (for those aged 23 and over) set to place additional cost pressures on the sector. Not to mention a 12th consecutive rise in interest rates, high inflation and the general cost-of-living impacting consumer spending. It’s clear there’s appetite from consumers to eat and drink out as shown by the latest Coffer CGA Business Tracker, but challenges remain to translate top line sales into bottom line profitability.

Steve Sweetlove, pay and people partner at RSM UK, said: ‘With vacancies falling by a fifth year-on-year but numbers in employment rising only slightly, it seems likely that operators are finding other ways to fulfil consumer demand whether by limiting opening hours or continued investment in technology.

‘The industry lost a swathe of people during the pandemic and operators have had to work hard to entice workers back. In an extremely competitive labour market, the sector has pushed up wages, with growth frequently above the national average, and this quarter is no different. Attracting and retaining the right people will almost certainly continue to be a challenge as we head into the busy summer season. A focus on your employer brand will be crucial to convince workers to be on your team, rather than the restaurant or hotel across the road.’

NFU Seeks Stronger Link Between Farmers and Hospitality Sector Farmers and food producers are being urged to work together with hospitality businesses in their area, to help them build British produce into their brand identity.

It was highlighted that food, drink and hospitality businesses can reap the benefits of sourcing local produce, particularly in light of changing consumer buying choices that favour sustainable and locally sourced products.

Entitled Food, farming and hospitality: Why the British story matters, a new report from the NFU outlines the ways that British-sourced produce can add value to hospitality businesses, building on the strength of the farm-to-fork story.

NFU president Minette Batters said: “British farming, food and hospitality are intrinsically linked, and this report sets out our vision of how British food can add value to hospitality brands and why they should build the farming story into their business.

In a roundtable meeting of leading industry figures from the food, farming and hospitality sectors, the group heard of the challenges the hospitality sector has faced over the past 18 months, including the continuing cost-of-living crisis and backdrop of increasing inflation.

“Developing relationships between the out of home sector and British farmers and growers will create even more opportunities to serve up local food that is safe and fully traceable, providing the provenance the public increasingly appreciates – as well as helping to strengthen our domestic food security.

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Small Firms in Hospitality & Retail in the “Crosshairs” as GDP falls in March impact that subdued economic performance is having on small firms.

“Insolvency rates for the year so far are running at a high level, which spells bad news as the ripple effect of each company lost will affect others, impeding their own efforts to survive and thrive. It’s likely that the level of informal closures is also high.

Responding to Office for National Statistics figures showing that GDP fell by 0.3% in March 2023 compared with the previous month, but rose by 0.1% in the three months to March, Tina McKenzie, Policy Chair at the Federation of Small Businesses (FSB), said: “The GDP fall in March sets the capstone on a disappointing first quarter for the economy.

“The monthly fall in the retail and wholesale sector’s output is especially eye-catching, and will not have been helped by March’s cold weather, which will have dampened sales. Small retailers are also highly exposed to inflation, with less negotiating power than their larger rivals. Consumer-facing services, including retail and hospitality, are running at almost 10% below pre-Covid levels.

“Small firms made up a lot of ground over the first three months of this year, according to our Small Business Index research, but their overall confidence reading ended up in pessimistic territory, with those expecting growth slightly outnumbered by small firms bracing for a hit to their prospects.

“The proportion of small firms reporting a fall in sales over the quarter outweighed those who said their revenues rose. The domestic economy was the most commonly-cited barrier to growth, showing the

“The base rate was increased twice in the first quarter, and yet again , turning up the margin pressure for many small firms with index-linked debts, and making new funding harder to come by, hampering investment and growth plans.

“With the cost of living crisis still in full effect, small businesses reliant on consumer spending are feeling the pinch, with retail and hospitality businesses far less confident than the average for all sectors, according to our figures. With the Energy Bill Relief Scheme phased out, some businesses in these sectors are now staring down the barrel of a tripling in their energy bills for April. Coupled with consumers’ limited capacity to absorb higher prices, the situation looks precarious for those firms.

“It must be emphasised that economic pain is not evenly distributed – many small firms in different sectors and parts of the country are thriving, but many others are finding it very hard going indeed. Policies intended to help small firms expand and develop must be a priority for the Government – but are rather thin on the ground at the moment.

“We know what is needed to help small firms – reform of pre-profit taxes like business rates, tackling late payments once and for all, and allowing small firms stuck on energy contracts with sky-high rates to ‘blend and extend’ their contracts. If no action is taken, thousands of small business owners’ dreams will be needlessly dashed, and the economy will suffer as a result.”

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International Hospitality Market Primed for Activity Surge Issue 161

A survey of hospitality investors from around the globe shows signs of growing confidence in the hotel sector and suggests the market is readying itself for a surge of activity following a three year slump.

The overall index score in the Hospitality Investor Sentiment Index Q2 2023 revealed an increase of 3.7 points from last quarter to 51.9. The most positive set of results since the survey was relaunched in early 2022.

Signs of greater confidence in both leisure and corporate accommodation demand were present in the survey of senior decision makers at the world’s leading investment firms. For leisure, confidence rose by 12 points to 58.6 while the position of investors on corporate demand followed a positive trajectory from Q1 2023 and rose from 59 to 61.4 points.

The biggest focus for investment remains on urban markets with interest in resorts rising slightly. However, while the market may be readying itself for a flurry of activity, investors are concerned that the increased competition for stock could push up prices.

The survey also noted investors are increasingly positive about the prospects for revenue growth over the next 12 months, with respondents whose capital originated in Asia and Europe (excluding the UK) the most positive. Growth was expected from all revenue streams, including food and beverage and MICE, as well as

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hotel bedrooms.

The latest edition of the quarterly survey was launched just ahead of the International Hospitality Investment Forum (IHIF), which took place in Berlin on 15-17 May. Under the headline theme, Fortune Favours the Bold, IHIF 2023 will bring together 2,400 forward-thinking professionals, including investors, owners, operators and developers to forge deals, network and glean valuable insight from experts in economics, investment, development, asset management and hospitality.

Joe Stather, VP market lead, operational real estate at Questex Hospitality, said: “The overall index score tipping into positive territory is a clear signal of increased optimism investors as operational fundamentals continue to improve and there is an expectation of increased hospitality returns.

“The significant upturn in the sentiment regarding consumer demand, regarding both the corporate and leisure segments, has resulted in greater investor interest in full-service hotel stock, but as in previous quarters, the limited availability of stock and pricing remains an issue for some buyers and with above-average inflation underpinning high interest rates in the short term, the challenges around debt are going to leave some investors struggling to make acquisitions stack up.”

Welsh Tourism Hailed at Prime Minister’s Questions To mark Wales Tourism Week, Virginia Crosbie MP (Ynys Môn) thanked everyone working in Welsh tourism and recognised its economic importance.

Commons today, particularly during Wales Tourism Week, and I’d like to thank her for the support.”

Mrs Crosbie detailed the contribution tourism makes to the Welsh economy, through generating £6 billion in economic activity and accounting for 10% of all jobs in Wales.

Virginia Crosbie, Conservative MP for Ynys Môn, said: “Tourism is the most important sector of the Welsh economy and deserves recognition for the significant contribution it makes to the country, not just during Wales Tourism Week but all year round.

In response, the Deputy Prime Minister Oliver Dowden made a commitment to support tourism in Wales.

UKHospitality Chief Executive Kate Nicholls said: “The iconic sights of Wales attracts visitors from around the world, as well as at home, and contributes enormously to the Welsh economy.

“It was fantastic to see Virginia recognise that contribution in the House of

“The millions of visitors to Wales each year putting money into the local economy and supporting local jobs are so important to communities. The hospitality and tourism businesses that make their experience what it is are part of the fabric of Wales and I was delighted to thank them all today at Prime Minister’s Questions.”

Bristol Hoteliers Outline Plans To Tackle Recruitment Crisis 16

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Hoteliers in Bristol are stepping up their efforts to tackle a recruitment crisis which has hit the hospitality sector particularly hard in recent years as well as affecting other industries.

A new HR forum together with a possible mentoring scheme, and further strengthening ties with the City of Bristol College are among the ideas being implemented by the Bristol Hoteliers Association (BHA), and being led by its Head of People, Alison Mansfield.

A combination of Brexit and the Coronavirus crisis had a huge impact on staffing for the hospitality industry and recruitment has continued to be a huge challenge post-pandemic.

At its recent AGM, the BHA agreed that stepping up its efforts to encourage young people to consider a career in hospitality is a major priority over the next year.

Raphael Herzog, who was re-elected as BHA chair, a post he has held since 2019, said: “Alongside the cost of utilities and products, our biggest challenge is recruitment, and in particular attracting young people to make a career out of hospitality, rather than see our sector as a ‘gap year’ or short-term option.

“One of the thing we are doing is launching an HR/people forum in July, which will bring together more than

a dozen leading HR managers every six-to-eight weeks to drive people success in the city.

“The forum will work closely with colleges and apprentice providers and organise events to promote the hospitality sector as an exciting industry for people to forge enjoyable and rewarding long-term careers.

“We are also hoping to launch a mentoring scheme, involving ‘shining stars’, and executive leaders, to inspire and encourage others.”

He said the BHA will continue to lobby local MPs to fight for the city’s hospitality businesses and will continue to give back to the city – in addition to the services and accommodation they provide – by supporting local charities and organisations.

Mr Herzog added: “For the businesses that have survived the perfect storm of Brexit and the pandemic, organisations like the BHA are more important than ever, providing support and a collective voice which continues to campaign to secure the support needed to ensure our sector thrives and continues to make a significant contribution to Bristol’s economy.”

At the BHA AGM, the following officers were elected: o Chairman: Raphael Herzog (De Vere Tortworth Court) o Vice Chairman: Chris Falcus (Mercure Holland House) o Treasurer/secretary: Greg Csikos (Hampton by Hilton Bristol City Centre) To find out more about the Bristol Hoteliers Association, visit, www.bristol-hoteliers.co.uk

Bidfood Calls Upon The Wider Industry to Follow Suit as it Sets Ambitious Target of Ukraine Food Support who are doing such incredible work to support the people of Ukraine affected by this ongoing conflict is just amazing to see.

As we are now well into the second year since the war first broke out in Ukraine, foodservice provider Bidfood has set an ambitious target as it continues to partner with Hope4 and supply valuable food and drink aid for those affected by the ongoing conflict.

“It was fantastic to see first-hand how we were also having a positive impact, offering support at such a difficult time, but it’s crucial that this support continues and doesn’t dwindle as unfortunately the humanitarian needs are rarely shown on our TV screens any more.

Originally uniting when the war first began, food packages were sent to Moldova, which became a place of refuge for many fleeing the conflict. Now on their seventh load of support, Bidfood has donated approximately £400,000 worth of products, and are now not only providing their own stock, but working with and encouraging suppliers, customers and even competitors’ to fund and donate as well.

“Now I’m home, it’s more important than ever for me to raise awareness of the situation and share how others can get involved. Our goal as a business is to provide £1,000,000 of food and drink support, but how powerful could our level of support be if the wider industry were able to play a part too.”

So far the seven support loads have provided around 73,000 meals for those in need, and Bidfood is determined to increase this to provide £1,000,000 worth of food equivalence support, working out at around 200,000 meals, in addition to the multi-million meals that Bidfood has donated to UK charities.

This not only supports Bidfood’s ESG goals both internally and externally but also assists in clearing stocks. The work makes a real difference to some of the poorest people in Europe, many of whom have had to flee their homes because of war; and is a cause that Bidfood Senior Leadership Team passionately believe in.

The food dispatched has consisted of mostly ambient products with items such as canned veg, canned and jarred meat, pasta, biscuits and snack products, as well as canned drinks and bottles of drinking water. These donations have been distributed to Ukrainian refugees, those in desperate poverty in Moldova and people remaining in war torn areas of Ukraine who are unable to escape the conflict.

Bidfood and Hope4 have also worked together to support those affected by the recent earthquakes in Turkey and Syria, supplying similar food packages as well as sleeping bags, blankets and old freezer suits to keep those without a home warm at night.

Speaking about the partnership, Chris Lomas, CEO of Hope4 said: “At a time of desperate need to support starving families and Ukrainian refugees fleeing the devastation in their homeland, Bidfood has stood up to the challenge of supporting those who have nothing and have continued to do so, even when this devastation is no longer making daily news.

“We at Hope4 are humbled by the incredible support we get from Bidfood; but sadly we recognise these challenges are getting worse not better. We invite all from across the industry whether you are a manufacturer, wholesaler, retailer or foodservice operators to join with Bidfood, and us all to help support one of the largest humanitarian crises Europe has ever seen”.

Bidfood’s Supply Chain and Technical Services Director, Jim Gouldie, recently visited parts of Ukraine, which had been recaptured, from Russian occupation to see the impact the support Bidfood and Hope4 is having on those affected. He commented:

Follow the link to listen to Jim Gouldie talk through his work with Hope4: https://www.youtube.com/watch?v=qXEccMfcjzI

“This has to be hands down the most humbling experience for me. To be able to join forces with Hope4

If you have any questions on what you can do to support Hope4, or would like to partner with us for sending food out to Moldova and Ukraine, please feel free to contact Jim directly: jimgouldie@bidfood.co.uk

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/

Avoid Products Ending Up ‘Piggy In The Middle’ of Trade Mark Disputes 18

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By Daniel Fletcher, as associate specialising in commercial and intellectual property law at Forbes Solicitors (www.forbessolicitors.co.uk)

An ice cream parlour in Hitchin, Hertfordshire recently received a ‘polite request’ from Marks & Spencer to change the name of one of its new ice cream creations.

The family-run ice cream business had reportedly only started making its Perky Pig Gelato using Percy Pig sweets a week earlier, but quickly received a letter from the multinational retailer to change the name of the pig-themed ice cream.

Such a situation may well raise questions and eyebrows amongst enterprising hospitality businesses. What is a ‘polite request’? Do large businesses really need to take this kind of action against much smaller operators? Are Marks & Spencer over-reacting and being heavy-handed?

Similarly, the circumstances may even encourage other small and midsized businesses to push the boundaries when it comes to creating new products and services. These types of ‘David and Goliath’ incidents can generate column inches and brand awareness for the perceived underdogs. The best advice for businesses is to avoid going down this route and to focus instead on being original.

M&S’ handling of this matter is textbook. The ‘polite request’ is, essentially, a formal communication that adopts a friendly, but firm tone. It’s likely that a letter will have been issued that asks the ice cream parlour to immediately cease-and-desist using the Percy Pig brand name. This will have been based on the potential infringement of a number of trade marks that are owned by over Percy Pig, which has significant brand equity and has taken over 30 years for M&S to develop.

Not all brand owners are as friendly as M&S, and onerous undertakings are often required to be signed before a case such as this can be settled. The ‘polite request’ provides opportunity for the recipient to properly think about their position and the value of abiding. If they a decide to comply (as the ice cream parlour did), it’ll likely draw a line under the situation, and could save a business from an expensive spat. It may also, despite the perceived favourability of being an underdog in these types of battles, also save a brand from public backlash. In any alleged case of trade mark infringement, it is always worth remembering that the defending brand owner is likely enforcing an asset that has garnered its own popularity and loyalty.

Of course, a business may well want to challenge a cease-and-desist request. If they do, they may want to ensure there are sufficient differences between any brands and products being called into question. This requires an understanding of the Trade Marks Act 1994 (and sometimes laws relating to passing off, designs and copyright), as well as the presentation of robust explanations that counter any possible infringements.

There will be many variables to consider in such a challenge, including whether there exists any potential for confusion amongst customers, as well as possible deception and misunderstanding that risks damage to the defending brand.

Ensuring originality during product research and development can help brands avoid the complexities, costs and risks associated with cease-and-desist requests. One of the most effective ways to achieve this is to undertake proper due diligence during the early stages of innovation. This should involve clearance searches regarding product names, shapes, and representation (and that of its packaging materials), and whether there are any existing products already on the marketplace that are similar or sold under similar brand names.

There will be instances where there might be some level of similarities in existence and it’s worth considering professional advice to evaluate the difference between what constitutes a similarity and an infringement.

Determining this early-on can prove the first step to building a successful brand, which carves out its own identity and revenue earnings in competitive markets. It can save a brand from ending up in the middle of trade mark dispute that can otherwise dampen progress and growth.

Marston’s Report 10% Revenue Growth and Operating Profit Increase Pub group Marston’s who operate 1,440 pubs has reported a 10.1% increase in revenue to £407m in its interim results for the 26 weeks to 1 April 2023, reflecting the business’ continuing recovery.

Like-for-like sales for the period were up 10.7% compared to last year and up 17.9% compared to the 2020 financial year. Drink sales continue to perform well and food sales were “encouraging” with the gap between the two narrowing, the group said, despite the economic environment.

During the period, the group generated £24.3m from “non-core strategic disposals” with the intention to convert the remainder of its tenanted and leased estate to turnover-based models in the medium term. This year, the group said it expected to dispose of £50-60m of non-core and unlicensed properties in total.

Underlying* Total revenue Pub operating profit Income/(loss) from associates Profit/(loss) before Tax Net profit/(loss) Earnings/(loss) per share Net cash inflow/(outflow)

2023 £407.0m £43.1m £2.2m £(3.6)m £(2.9)m (0.5)p £11.5m

Total* 2022 £369.7m £39.9m £(2.0)m £(7.5)m £(6.1)m (1.0)p £(8.9)m

2023 £407.0m £43.1m £2.2m £(38.1)m** £(28.8)m (4.5)p

2022 £369.7m £45.9m £(2.0)m £25.6m £19.4m 3.1p

NAV per share

£0.98

£0.71 * All activities relate to continuing operations

**Includes a £34.5 million net loss in respect of interest rate swap movements; a partial reversal of the £109.2 million net gain reported in FY2022

Commenting, Andrew Andrea, CEO said: “The strategy which we outlined 18 months ago is progressing well and generating positive results which is pleasing. Our H1 performance clearly demonstrates that consumers remain as keen as ever to celebrate – and socialise within – the Great British Pub. The macro environment is becoming increasingly stable and recent evidence suggests that both the cost outlook, and consumer confidence, are steadily improving. The actions we are taking are building a demonstrably better business and Marston’s predominantly community pub estate continues to benefit from changing consumer lifestyles.

“We continue to deliver upon our clear strategic objective to reduce debt and progress our path to profitability, albeit the seasonality of our trading profile means that the majority of the Group’s profit is characteristically H2 weighted. We have invested ahead in H1, to capitalise on the benefits of this in H2, and remain on track to meet our operating profit, cash generation and debt reduction targets for the year. We look forward to delivering further positive progress as the year unfolds and remain confident that we have the strategy and the team in place to do so, maximising the opportunities open to us in the future and delivering shareholder value.”

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

Martyn’s Law Progresses as Government Publishes Draft Legislation 20

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make it more practical and proportionate.

The UK will be better prepared for, and protected from, terrorist attacks under new draft laws published by government.

The draft Terrorism (Protection of Premises) Bill sets out the requirements that, under Martyn’s Law, venues and other organisations will have to meet to ensure public safety. ‘Martyn’s Law’ is a tribute to Martyn Hett who was killed alongside 21 others in the Manchester Arena terrorist attack in 2017.

The draft bill will be subject to pre-legislative scrutiny by the Home Affairs Select Committee, ahead of formal introduction.

In December 2022, the government announced that Martyn’s Law will introduce a tiered model for certain locations depending on the capacity of the premises or event and the activity taking place, to prevent unnecessary burden to business. The legislation will ensure venues are prepared for, and ready to respond in the event of, an attack.

Security Minister Tom Tugendhat said:“The threat from terrorism is enduring. In recent years, we have seen terrorists target the public at a broad range of locations, causing deaths and casualties amongst innocent people going about their everyday lives, This is a significant step forward for Martyn’s Law and our ability to further protect the public. I welcome the committee’s scrutiny to ensure that this legislation is proportionate while enhancing our national security.”

Figen Murray, mother of Martyn Hett, said: “This is an important step forward to a safer country. Martyn’s Law will end the ridiculous situation where venues have legal obligations for how many toilets they have but no obligation to keep their customers protected.”

“Of course Martyn’s Law won’t stop all terror attacks, but it will make crowded places better protected and prepared, and make the terrorists’ job that bit harder.”

Almost six years after the Manchester Arena attack it’s now critical this bill is passed into law as quickly as possible and in the strongest form possible.

British Retail Consortium Assistant Director, Graham Wynn, said: “Given the number of retail premises, Martyn’s Law is particularly relevant to retailers. We have appreciated the Home Office’s willingness to make adjustments to the bill – such as the move to make capacity the basis to meet changing needs – as well as

It will be important to ensure all operational details work effectively – such as how the tiers operate at the margins. After closer examination of the detail, we look forward to the opportunity to provide additional suggestions as appropriate during the Parliamentary process.”

The government is committed to working closely with businesses and other stakeholders to ensure this legislation is proportionate whilst also being effective. Dedicated guidance and support will be provided to ensure those in scope can meet their responsibilities. ProtectUK already hosts a range of expert advice, training, and guidance.

The standard tier will apply to public premises with a maximum capacity of 100 or more people, whilst the enhanced tier applies to public premises and events with a maximum capacity of 800 or more people. Limited exemptions to the capacity requirements apply to education establishments and places of worship. Guidance and training materials will also be available to premises with a capacity of under 100, should they want additional support.

Standard tier premises will be required to undertake basic, low-cost activities to improve their preparedness, including terrorism protection training and evaluating the best procedures to put in place in order to minimise impact.

Enhanced tier premises and events have further requirements in recognition of the potential consequences of a successful attack. This will include appointing a designated senior officer who must regularly review the security of the venue.

An inspection and enforcement regime will be established to promote the requirements for each tier. In the event of non-compliance, sanctions and ultimately penalties will be issued to premises.

Martyn’s Law will extend to and apply across the whole of the United Kingdom and has been developed following extensive consultation with the public, businesses and campaign groups. The significant majority agree that those responsible for publicly accessible locations should take measures to protect the public from potential attacks.

Call For Carbon Footprint Labelling On Food Packaging As A Majority Of Young Adults State They Would Choose More Sustainable Eating Habits If This Information Was Available To Them A new UK wide survey has found that over half of all young adults agreed they would choose to eat more sustainably if carbon footprint labelling was included on food packaging. And with the government committed to reducing UK greenhouse gas emissions by almost 80% by 2035, these findings suggest that carbon footprint labelling could play a key role in reducing consumption of high carbon foods such as beef and lamb.

And it’s not just the younger generations who would be willing to choose sustainable eating habits, with over one in three adults (37%) aged 55 and over agreeing that they would choose to eat more sustainably given the information on menus.

The research was commissioned from YouGov by the Vegetarian Society and their Chief Executive, Richard McIlwain said: “Carbon footprint labelling could be a game-changer in the fight against climate change and it is heartening to see that so many young people are eager to make sustainable choices. We are therefore calling on government and food manufacturers to act urgently in rolling out clear carbon labelling on food

packaging. And the survey could not be more timely, coinciding as it does with this year’s National Vegetarian Week, with thousands of people across the UK signing up to try great tasting, low carbon veggie and plant-based foods”.

Last year, the National Vegetarian Week campaign inspired people to switch over 70,000 meat-based meals for veggie and plant-based dishes, saving over 100 tons of carbon.

In 2023, the Vegetarian Society aims to encourage even more businesses, schools, local authorities, supermarkets and individuals to take part in the week. Everyone signing up to the campaign website receives a free digital ‘Make Your Meals Better by Miles’ booklet, which is carbon-calculated and packed with delicious recipes.

For more information about National Vegetarian Week (15th-21st May) and the Vegetarian Society, visit www.nationalvegetarianweek.org and www.vegsoc.org.

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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Southern European Hotels Continue To Shine According to Savills latest research, European hotel transaction volumes in Q1 2023 were down 18.6% YoY to total €3.1bn, with the slowdown being primarily driven by Europe’s biggest hotel investment markets, UK and Germany. However, Q1 2023 volumes in France were up 136.2% year on year and although Spain reported year on year declines in Q1 2023, activity remained robust and up 25.1% against the Q1 pre-pandemic average.

Two particularly large transactions took place in Paris over the last few months which helped boost volumes, including Dubai Holding buying out their Joint Venture partner Henderson Park on the Westin Paris Vendome for a reported €650m. Meanwhile in Spain, volumes were supported by continued investor appetite for resort assets.

Marie Hickey, Director Savills Research, comments: “While France and Spain continue to shine, considering slower activity in other markets and high debt costs prime yields have moved out. Savills prime European city yield average with a management contract operating structure moved out 16bps in Q1 2023 against Q3 2022 levels.

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“Higher yielding city markets in the Iberian Peninsula and Central and Eastern Europe are showing greater resilience to upward yield pressures with prime management contract yields in those markets out by only 8bps on Q3 2022 levels.”

Richard Dawes, Director in Savills Hotels Team,

EMEA, says: “Investment volumes continue to drag and we expect that activity will remain a bit weaker through to late summer, with positive momentum shifting into Q4. At the same time, we should not forget that operational performance in Europe has and continues to be exceptionally strong across most key destinations which is underpinning the market.”

“As a result we think that 2024 is likely to be the year where investment volumes pick up in line with historical norms again because investor appetite for the asset class remains strong.”

Issue 161

‘Nothing Off the Table’ as Parliament Debates Allergy Safety in Hospitality Calls to improve allergy labelling in the hospitality sector are being considered with “nothing is off the table”, according to a health minister.

Neil O’Brien Parliamentary Under Secretary of State at the Department of Health and Social Care added the Government will also “look closely” at proposals for a national allergy tsar.

His comments came as MPs used a parliamentary debate to support two campaigns after they were supported by thousands of people who signed two epetitions.

The first petition, organised by Tanya EdnanLaperouse and Emma Turay, called for the appointment of an allergy tsar to act as a champion for the one in three people in the UK living with allergies.

Tanya’s daughter Natasha Ednan-Laperouse died aged 15 in 2016, following an acute allergic reaction to a baguette containing sesame seeds. Shanté TurayThomas, Emma’s daughter, died aged 18 in September 2018 from a severe allergic reaction to hazelnuts.

The second petition was organised by Emma Kocher, whose brother Owen Carey died after eating a chicken burger, which had been marinated in buttermilk, while celebrating his 18th birthday.

The petitions call for the listing of allergens on the face of all menus to be a legal requirement alongside a condition that front of house teams proactively enquire about allergies.

Mr O’Brien, responding to a debate in Westminster Hall, said food businesses are “under the same legal obligation” to provide information at the point of sale indicating the presence of 14 major allergens.

The minister said the Food Standards Agency (FSA) is working to ensure all consumers can “make safe and informed choices about the food that they buy, adding: “The Carey family is already driving awareness on these issues and the issues that people with lifethreatening allergies face.

“The FSA has met with the family several times over the last few years and absolutely recognises the very positive impact that just the campaign for Owen’s Law is already having.

CLH Digital

“We need to consider all the changes we might make to the law carefully to make sure there are better safety outcomes for allergen sufferers and to avoid any kind of unintended consequences for consumers.”

Mr O’Brien said a workshop with the families and others will take place at the start of June to “look at how we go further”, adding: “I’m not in a position to make an announcement today but everyone agrees there is room to do better and nothing is off the table at this point in time.

“We are thinking about a number of different issues as we think about how to improve our labelling for people who have serious allergies.

“One of the challenges – and these are not arguments against doing anything, they’re just issues that we have to grapple with as we work out how to make progress – is how do we avoid dangerous outof-date information being on menus, particularly for smaller businesses, smaller restaurants which have more frequent changes to their ingredients. We can’t have false reassurance.”

Professor Sir Stephen Holgate, a trustee of Natasha’s Foundation and one of the world’s leading allergy researchers, said: “Allergies are at epidemic levels in the UK. Despite this growing burden of disease, there has been little investment in NHS allergy services for the last 20 years. A shortage of allergy specialists and clinics and inadequate allergy training among GPs means many patients with allergies fail to get the care and support they need.

“Appointing an allergy tsar to act as a champion for people with allergies would be an important first step in addressing this unmet need.”

Conservative MP Steve Brine, who chairs the Commons Health Committee, earlier said: “To avoid other families suffering the same awful loss that Owen’s family and Natasha’s family have experienced, it is absolutely essential that the Government looks at what more can be done to pull together all of this work that’s been done over many years to ensure that people with allergies have the information they need to make informed decisions about what they can and cannot eat.”

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What Is Seasonal Eating and Why Is It An Important Catering Consideration?

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ENVIRONMENTAL IMPACT In the case of the environmental impact we can take the humble spring onion as an example. A huge proportion of spring onions consumed across the UK are imported from Thailand meaning it has travelled approximately 5,900 miles to get to our supermarkets. Egyptian spring onions are also shipped into the UK. From a sustainability perspective, this clearly has an impact on the environment, especially if the mode of transport is airfreight. Long distance travel may mean increased environmental costs for us however its important to note that the food miles argument in its most simple state is defunct. The transportation of food only accounts for a small percentage of the value chain when it comes to emissions. A shipped spring onion will have a lower carbon footprint than one grown out of season in a hot house in the UK, requiring extensive resources to recreate the growing conditions needed.

Many of us have heard the term ‘seasonal eating’ but it is hard to fully understand what that means with the vast choice and array of foods so readily available to us, year-round.

Tess Warnes, dietitian at food procurement expert allmanhall (https://allmanhall.co.uk/) looks at the impact of moving towards more seasonal eating As consumers we expect to be able to buy a huge variety of foods that come from all corners of the world, and at all times of the year. A quick inspection of food labels will show the range of countries food come from: tomatoes from Spain, sweet potatoes from South Africa and asparagus from Mexico. But is having this availability such a good thing, both through the impact on the environment, and on the quality of the product being bought.

Foodsteps, the ground-breaking carbon impact assessment technology business, sets out to help foodservice and catering providers understand the environmental impact of the food they include on their menus. Via its platform, caterers can upload recipes in order to understand their environmental impact via a clear rating system and carbon footprint per ingredient. allmanhall has an exclusive partnership with Foodsteps, and together they aim to make data accessible, allow informed decisions on the environmental impact of menus, and create a more sustainable food supply.

FOOD QUALITY When it comes to the quality of the produce, if imported it will mean that by the time we actually eat it, it will be days, if not weeks old.

In general fruits and vegetables are picked at the peak of their ripeness and also, the peak of their nutritional status. The problem in our spring

onion example is that it has had to travel for days to get to the point of being eaten, meaning it has started to age.

Unfortunately, this aging leads fresh foods to lose their nutritional density. This means that you don’t get the same nutritional benefits that you would have if you had eaten it when it was freshly picked. And it is not just a small change or deterioration. One research associate at the University of Austin reported that fruit and vegetables found in supermarkets are anywhere from 5% to 40% lower in vitamins and minerals.

If you can base menus on food that is both in season and local you are potentially increasing the nutritional density and quality of the meals you serve. Although you might be choosing ingredients from a smaller pool, it is still important to focus on variety, ensuring you are delivering a variety of nutrients which will support overall health, including gut health.

HOW DO YOU KNOW WHEN FOOD IS IN SEASON? With the majority of fresh produce being available almost all year round it can be hard to decipher what is actually in season and what isn’t. There is a host of information available on web sites such as: • Seasonal UK grown produce - Vegetarian Society (vegsoc.org) • What's In Season When? (lovebritishfood.co.uk) • Seasonal calendar - BBC Good Food When deciding on menus, there is a strong case for buying seasonal, both from the environmental impact and because of the quality of the product. Tess suggests, “Use cookbooks based on seasonal eating, or the abundant online resources available to create tasty quality meals. If this is too daunting then using a specialist like allmanhall to help create menus, which take the stress out of having to come up with recipes using ingredients you may be less familiar with cooking.”

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ISSUE 161 Issue 161

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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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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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-

Issue 161

scious choice…

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

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

Please visit: www.tork.co.uk

Legionella risk assessments have been a legal requirement since 2001.

Do you have an up to date one?

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

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

All other water hygiene management carried out including:

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

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

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Products and Services

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

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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CLH Digital

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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CLH Digital

Issue 161

Hospitality Technology

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

Hospitality Technology Using Payment Systems to Increase Recession Resilience

Issue 161

CLH Digital

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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.

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.

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?

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 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.

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.

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.

Indeed, for everyone in the CLH sector, be that hoteliers, pubs, bars and restaurants, takeaways or cafes, managing cash safely and efficiently is an important issue which can divert valuable personnel time and attention away from delivering the best possible standard of service and product to customers.

So, if someone told you no more cash counting and reconciling, reduced shrinkage and no more trips to the bank, how would that sound? Pretty good we hope!

Loomis has a comprehensive range of cash management solutions which are perfect for busy and dynamic environments - there is a menu of options to choose from but right now the most popular choice of businesses in the retail sector is a Loomis smart safe package - including an ‘intelligent safe’ which will validate notes, count and reconcile cash, trigger automatic secure collections and provide valuable manage-

No more trips to the bank AND less shrinkage.

A 360-DEGREE APPROACH 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 catchups 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.

No More Trips To The Bank - And Your Cash Taken Care of with Loomis First of all, the team at Loomis just want to acknowledge the great news that pub and bar takings were up by 26.7% over the coronation weekend. Fantastic news, a much needed boost for the sector - and probably a lot more cash to reconcile, secure and bank!

CASH MANAGEMENT MADE EASY!

ment cash flow information - a true end to end solution.

Particularly popular is the Loomis SafePoint Compact, recently launched and exceptionally well received at the National Convenience Show in May. Measuring just 610 x 200 x 460mm (HxWxD), Safepoint Compact fits easily into most busy environments and offers low-cost weekly terms which include service and maintenance.

With certain packages and banking partners Loomis is also able to offer ‘Same Day Value’, with takings credited to the bank account on the same day.

There are also other Loomis options available to help cash management run more smoothly, including cash collection and coin and note delivery. Yet again, mo more trips to the bank!

With Loomis taking care of your cash, you can focus your attention exactly where you want it to be - on retaining customers, attracting new ones - and developing a successful business.

Contact us today on 0845 309 6419 for more information and get your business’s cash flowing more freely.

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Outdoor Spaces

Issue 161

CLH Digital

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Feeding the Growing Appetite for the Al-Fresco Dining Experience Everyone wants to spend more time in nature – expert advice from Unalome’s Ako Ardalan (www.unalomeinterior.com) will help you transform any space, small or large, for your guests this summer.

Warm evenings and sunny days mean al fresco dining is on the menu.

Thanks to new laws that allow restaurants and bars to extend their seating areas onto pavements, the opportunity for outdoor dining and socialising has reached new heights just in time for the summer months.

So whether you’re designing for breakfast on the rooftop terrace or envisioning a captivating space for your esteemed hotel guests, look no further, as I present to you a collection of tips that will serve as your ultimate guide to creating the perfect outdoor living experience this summer. Prepare to immerse yourself in the beauty of nature-inspired designs and witness the seamless blending of indoor and outdoor spaces, promising an effortless space to relax in the sun.

IMMERSE YOURSELF IN NATURE The first and perhaps simplest trick to elevating your outdoor space is to integrate the natural surroundings. By incorporating plants, flowers, hanging baskets, or even more immersive elements like vertical gardens, you can effortlessly breathe new life into your outdoor area. When strategically positioned, vibrant flowers illuminate your overall décor, taking it from bland to beautiful. These organic components not only invigorate your outdoor space but also evoke a profound sense of tranquillity and serenity, creating an environment where your guests can unwind and fully immerse themselves in the unparalleled beauty of nature.

DON’T FORGET TO ACCOUNT FOR THE WEATHER Despite forecasted warmth and sun, the weather is often unpredictable. Consider this when designing. For large patios, retractable awnings can protect from the sun's rays during the day, whereas canopies offer shelter from freak tropical downpours! When choosing suitable weather protection, make sure they not only serve their purpose, but also blend harmoniously with the colour scheme of your hotel, restaurant, or bar. Let your chosen shelters become an extension of your impeccable taste and style. The Unalome Cabana furniture range, for example, blends luxury with function. The cream sofa offers the perfect place to relax under the canopy.

SBI Ltd Are A Family Business You Can Rely On solution for your shade and shelter requirements.

We offer a full contract installation service to private and trade customers who are not equipped or do not have sufficient time to carry out installations.

At SBI Ltd, we’re a wellestablished, family-run business, based in Kent.

Since 1998, we have been serving trade & private customers’ homes, schools, hospitals, hotels & pubs, delivering a great service for over two decades.

Our friendly and professional teams are located across the UK and ready to supply & install any of the following: • Made-to-measure awnings, victorian & contemporary verandas, glass verandas, glass rooms & canopies • Carports, vertical screens, manual, electric or solar-powered security shutters & roller garage doors • Conservatory sail blinds, louvred roof pergolas, aluminium fencing and more.

Our professional advisors and installers at SBI will be more than happy to help you create the perfect

If you’re looking for branding or personalisation, we’ve got you covered. Our popular vinyl graphics or traditional hand-painted signwriting are especially useful for businesses and trade customers, schools and colleges.

In addition to serving homeowners and domestic customers, our contracts division supports hotels, pubs, clubs, restaurants, coffee shops, schools, colleges, universities, government buildings, hospitals and other organisations.

Call Now: 0800 074 2721 or visit www.sbiproducts.co.uk

Read all the latest news from the licensed industry at

www.catererlicensee.com @CLHNews

www.facebook.com/catererlicensee

Unpredictability calls for adaptability. Consider the possibility of cooler evenings and be prepared to wow your guests with style and comfort. Patio heaters, fire pits or perhaps offering snug blankets not only add undeniable aesthetic appeal to your al fresco setting but allow you to extend outside living into the autumn months.

CREATE A COOKING HAVEN If your space allows, take your guests’ dining experience to the next level, incorporating a cooking or bar area. From specialist pizza ovens to BBQs, outdoor cooking is sure to captivate your guests, making for a memorable experience. A well-designed cooking space encourages not only excitement but also interaction with guests. If your space is limited, opt for a socialising hotspot such as a small bar where guests can enjoy their conversations with a drink in hand. The Unalome Arunika Mini Bar is crafted from galaxy black granite, sustainable teak wood and outdoor rope. This compact yet stylish bar provides the ideal focal point for socialisation whilst adding a touch of elegance to your outdoor setting.

INVEST IN SUSTAINABILITY Sustainability is key when deciding on outdoor furniture. You want your pieces to be as durable as possible to ensure longevity and minimise waste. Sustainably sourced teak or aluminium withstand the elements from weather or beverages, whilst being environmentally friendly.

Sustainability is a trend that is here to stay. By prioritising eco-friendly options you not only align with the eco-movement but also very likely the preferences of your guests. Knowing that your furniture has been responsibly produced and obtained through ethical means can create a positive impression and even spark conversations with your guests.

BLURRING INDOOR AND OUTDOOR Finally, take the indoors outdoors! It's the little touches that will spark joy in your guests’ outdoor dining experience. By adopting homely touches customers are sure to feel more comfortable. Think about adding an outdoor rug that can act as a great focal point for zoning larger spaces. Much like in your home, lighting can make a huge difference to your space and really sets the mood. Fairy lights strung across trees or canopies can add a romantically rustic feel. Alternatively, larger lanterns placed strategically around the dining area provide a soft glow and create a cosy ambience that will encourage your guests to stay longer.

By incorporating these exciting ideas, your outdoor space can transform into a lively and vibrant hub of socialisation. Don't forget to crank up the tunes and offer mouth-watering food. It's time to create unforgettable moments and enjoy the sunny days to the fullest!

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CLH Digital

Issue 161

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 on with your business while we ensure that outside, First Impressions Count! Major Plants Limited specialyour plant arrangements and presentation never let you izes in providing cost effective, visually striking, hanging open up to allow a directed yet down. baskets rental and maintenance services. natural airflow, while also providing shade by responding to the Whether you are seeking an alternative quotation to In business over 10 years our company grown through 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 external flower arrangements for the first time our flexibase. tight 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 Please get in touch! have been watered, fed, or tidied up. Calling in the 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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Outdoor Spaces

Café Culture - Pavement Profit

We create appealing and comfortable outdoor seating areas for your clients supplying everything required including:• planters with real or faux plants • cafe banners and restaurant screens • lighting • heating • classic neon signage • parasols installed and repaired • lenticular bladed roofed shelters • tables and chairs Our hardy planters are built to order using rot proof artificial wood planks. This unique material is not only

completely waterproof but is formed from UK factory waste plastics and materials that would otherwise have gone into landfill. They will last you countless years and are a genuine recyled investment.

From our workshops in Kent we deliver UK wide and are happy to visit and survey your site to to discuss your needs and prepare a drawing and quotation outlining what could be done, all within your available budgets.

We firmly believe the better you look on the outside, the more customers will come to the inside so contact us on 01733 559437 or 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

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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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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

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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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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

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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

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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

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Hospitality Businesses Can Use Finance to Access New Tax Incentives

The UK Government recently launched ‘Full Capital Expensing’; a new tax incentive designed to encourage business investment. This Capital Allowance enables hospitality firms to fully write-off the cost of qualifying purchases in the same year the asset was purchased. This equates to a saving of 19% or 25% of the asset’s purchase price (depending on your tax rate). The allowance can be claimed on a wide range of equipment by incorporated businesses, with the Annual Investment Allowance accessible under similar rules by unincorporated businesses.

This means you can get that new equipment, refurbish your premises, install an alarm or air-con at a significant effective discount.

For 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.