CLH Digital - Issue #162

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 162

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Pubs “Could Be Lost for Good” Unless Government Thinks Again, Trade Warns

Thousands of drinkers and pub-goers are calling on MPs to protect high street pubs from being lost to their communities forever through conversion to other uses.

The Campaign for Real Ale (CAMRA) is leveraging its 150,000-strong membership to ensure that the planning protection won for pubs in 2017 won’t be undone by the Government’s latest levelling up proposals.

Members are writing to their MPs, letting them know that Government propos-

als for ‘High Street Rental Auctions’ cannot go ahead in their current format, and asking MPs to take action. CAMRA won landmark protection for pubs just five years ago, with the removal of permitted development rights that had let developers convert or demolish pubs without giving communities their say through the planning process.

(CONTINUED ON PAGE 3...)

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CLH Digital

Issue 162

Editor's Viewpoint

Welcome to the latest issue of CLH Digital Today’s comment is not entirely my own work!!

I have been at a trade event this week and asked visitors on our stand what they thought of the current economic situation, the issues the sector faces and what the government should consider to support the sector.

So a big thanks to those who shared their views!

We all agreed that the great British pub has long been cherished as the vibrant epicentres of communities, serving as social hubs and nurturing the quintessential British spirit. However, as we all know, and our lead story highlights, these cherished establishments now find themselves battling an existential crisis, marred by a EDITOR combination of excessive taxation, withdrawn energy support schemes, and the burden of business rates. To safeguard this vital cultural institution, urgent government action is required. It is imperative that the government recognizes the severity of the situation and takes decisive steps to alleviate the burden on British pubs.

Peter Adams

So, how should the government support the sector? Well it was no surprise to see the longstanding issues top the “feedback” list:

1. ADDRESSING HIGH LEVELS OF TAXATION AND DUTY: British pubs face an oppressive burden of taxation and duty, making it increasingly challenging for them to remain financially viable. The government must recognize that pubs are more than just commercial enterprises; they are crucial community assets. To alleviate this burden, it is vital to reduce the exorbitant levels of taxation and duty imposed on the pub sector. Lowering VAT rates specifically for food and drink served in pubs would encourage greater footfall and stimulate economic activity within these establishments.

2. REINTRODUCTION OF ENERGY SUPPORT SCHEMES: The withdrawal of energy support schemes has dealt a severe blow to pubs, hampering their ability to invest in energy-efficient technologies and leaving them vulnerable to soaring costs. To revitalize the pub sector, the government must reintroduce energy support schemes, offering incentives for the installation of renewable energy sources, energy-efficient lighting, and insulation. This approach would not only reduce operating costs for pubs but also contribute to the nation's broader sustainability goals.

3. OVERHAULING BUSINESS RATES:

Skyrocketing business rates have become an insurmountable hurdle for many British pubs, particularly those situated in high-value locations. The government must undertake a comprehensive review of business rates, ensuring they are fair and reflective of the challenges faced by the pub sector. Implementing a tiered system that takes into account the size, location, and profitability of pubs would provide much-needed relief for struggling establishments while incentivizing growth and investment.

4. STREAMLINING LICENSING LAWS: The current licensing laws in the UK are overly complex and cumbersome, posing a significant obstacle to the viability and success of pubs. The government should streamline these regulations, making the process more straightforward, cost-effective, and conducive to business growth. By reducing bureaucracy and simplifying licensing requirements, pubs will be empowered to focus on what they do best—providing a welcoming atmosphere and high-quality services to their patrons.

5. INVESTMENT IN TRAINING AND SKILLS: To ensure the long-term sustainability of the pub sector, the government must invest in training and skills development programs specifically tailored to the needs of pub owners and employees. With hospitality seen as a career and not a stop gap job. Offering financial support for vocational training, business management courses, and specialized hospitality training would enhance the professionalism and efficiency of the pub industry, elevating its reputation and attracting a new generation of entrepreneurs.

The crisis facing British pubs demands immediate attention and proactive measures from the government. The resurgence of British pubs will not only safeguard countless jobs and local economies but also preserve a cherished British tradition, fostering a sense of community and belonging. I have lost count at the number of times governments have been called upon to act and show support.

It is time to act decisively and ensure that the heartbeat of Britain continues to thrive for generations to come.

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.

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

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

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Pubs “Could Be Lost for Good” Unless Government Thinks Again, Trade Warns Issue 162

(CONTINUED FROM FRONT COVER) High Street Rental Auction proposals are currently under consultation with the aim of rejuvenating highstreets by letting Councils auction leases for a range of vacant property types, but these proposals miss the mark by reintroducing permitted development rights that would see pubs converted, divided up into multiple units, or gutted of fittings without the need for planning permission.

The e-lobby campaign follows a letter sent to Levelling Up Minister Dehenna Davison MP by CAMRA National Chairman, Nik Antona, asking the Government to think again about removing pub protections with High Street Rental Auctions.

STAND UP FOR HIGH STREET PUBS

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together and help people find love.

69% of respondents agreed that local pubs play an important role in bringing communities together, while over two thirds (67%) say they play an important role in creating jobs. Six in 10 of us (60%) are concerned about an increase in loneliness if more local pubs close down, whilst 42% agree that closure of their local pub would devastate their community.

ENERGY BILLS “DECIMATING SECTOR” This latest warning to the government follows the withdrawal of the cap on the unit price of gas and electricity , and replaced by a new scheme which will saw support cut by 85%.

Speaking last month, BBPA chief executive, Emma McClarkin, said: “Energy bills are decimating our sector, with extortionate costs wiping out profits and closing pubs at a faster rate than the pandemic.”

Commenting, Nik Antona said: “Last week the Government opened the latest round for bids to the Community Ownership Fund, while at the same time, consulting on taking planning protection away from the kinds of venues that so many communities are working to save.

She added: “Pubs that were profitable and thriving before the energy crisis are being left with no option but to shut up shop. We have been raising the alarm for months that energy costs are posing an existential threat to pubs across the country, and these figures are evidence of that.”

“It’s vital that the Department for Levelling Up, Housing and Communities, which is responsible for both the Community Ownership Fund and High Street Rental Auctions, takes a more joined-up approach to legislation surrounding the trade, and offers meaningful change that empowers communities to support, or even run, their locals.

Under the government’s new energy bill support scheme, which began this month, businesses receive a discount of up to £6.97 per megawatt-hour (MWh) on their gas bill and a discount of £19.61 per MWh on electricity up until March 2024.

“I urge everyone to contact their MP and ask them to stand up for high street pubs.”

BROKEN SYSTEM The government has faced repeated calls to support the sector, earlier this year, the British Beer & Pub Association (BBPA) called on Chancellor Jeremy Hunt to freeze duty rates, implement a significant increase in the discount for draft beer sold in pubs, and introduce the previously announced reduced rate for lowerstrength beers from 1st August.

But the discount will only apply to energy prices above a threshold level of £107 per MWh for gas and £302 per MWh for electricity, meaning if energy prices fall, firms may no longer be eligible for support.

McClarkin has called on the government to allow pubs to renegotiate energy contracts that were agreed during the period of higher wholesale energy prices seen last year.

“Make no mistake, the longer this goes on the more pubs will be lost forever in communities across the country, something must be done immediately to save them,” she said.

PUB CLOSURES INCREASING

The BBPA also highlighted the poor practice of energy suppliers and the ongoing impact soaring energy costs is having on the industry, insisting that the Government holds suppliers accountable and fix a broken system that is penalizing hospitality businesses.

Earlier this year research also revealed that more than 150 pubs closed for good in England and Wales during the first three months of 2023 as soaring energy bills and other costs pushed many operators over the edge.

The BBPA’s call came as data from Oxford Economics estimates on-trade beer sales will decline by 9% in 2023/4. This equates to one million fewer barrels of beer sold (288 million pints) and 25,000 potential job losses in pubs and the wider industry.

Analysis of official government data by the commercial property firm Altus Group found that 51 pubs were lost each month in the first quarter of 2023 – almost two a day.

It also follows a new survey that reveals just how much Brits value their beloved locals – with venues up and down the country celebrated as spaces that provide first jobs, form friendships, bring communities

That compares with 32 pubs a month disappearing on average across last year, and takes the overall number of pubs in England and Wales by the end of March, including those vacant and being offered to let, down to 39,634.

Is Cash Still King?

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CLH Digital

Issue 162

For a while now, experts have been predicting the death of cash and as contactless cards, mobile payment platforms and other digital payment options proliferate, the need to carry cash has, for many, reduced. And yet, we must be aware of the dangers of sleepwalking into a cashless sociecty.

Cash is still incredibly important. It provides inclusivity and accessibility for many. For example, there are many people who are less comfortable with technology and who are reluctant to launch their full payment ability into digital ’cyber space’. There are those who live in rural communities with poor digital connection and there are those with challenging financial situations, who may not be able or willing to have a bank account.

According to Bank of England there are still over 1 million people inthe UK who are ’unbanked’ leaving them totally reliant on cash. What’s more, in the light of the recent cost of living crisis, there’s whole new swathe of people who have found that cash is the best way to budget effectively in challenging times. Paying digitially can often mean we are tempted to spend above and beyond our preferred limits – with cash you can’t go over budget and that’s why ideas such as ’envelope cash stuffing’ have become a social media phenomena!

Importantly too, we should remember that there are individuals who are reluctant to spend digitially due to their preference for privacy. Some do not like the possiblity of ’big brother’ traking our spending habits and the potential control this gives card companies over our daily lives.

With all these factors in mind, it is obvious that there are many people for whom cash is their preferreed method of payment and many others who like to use it combination with digital transactions.

For those in the hospitality industry therefore, refusing to accept cash could prove to be extremely damaging. In the vast majority of scenarios, providng customers with the flexibility and payment choice is the optimal

Nicky Severn from Loomis UK (www.loomis.co.uk) discusses the importance of cash in today’s society and how those in the hospitality sector can best manage this invaluable payment tool.

solution – in fact many people consider and expect the right to choose how they pay as a basic human right.

Alongside the importance of providing customer choice, there is another reason why the acceptance of cash remains important. Imagine the scenario - a cyber attack, natural disasters or other significant events that knock out internet connections, digital banking and payment systems. If there were no physical alternative to digital payment, the whole payment eco-system would be left high and dry!

It is for a combination of the reasons above that the UK government is keeping a close eye on protecting cash and an independent Access to Cash Review was established in 2018. While not advocating “a view on the merits of a cashless society”, the Review highlighted the risks to millions of people of such a situation and called on Government, regulators and financial services to work together to keep cash viable for the foreseeable future.

In the 2020 Budget, the UK Government made a commitment to legislating to protect access to cash and there have been a number other measures taken and action groups established to do so.

The dangers of leaning too far into the cashless arena have already been demonstrated. Take Norway for instance, it is on the verge of being a cashless society but now the Norwegian government is applying the brakes, with proposals planned to force businesses to accept cash. Why? Not everyone is comfortable with digital solutions and there have been issues with payment systems going down in recent years. One such event happened the day before Norway's constitution day in 2022 and caused chaos for consumers stocking up on champagne, beer and food for the big day. Consumers were forced to use cash where possible or miss out and the government said the experience “showed us that the ability to pay with cash must be preserved.”

So all that being said, what is the role of Loomis in helping to keep cash alive?

In an environment where bank branches are closing at a steady rate, Loomis is proud to provide an alternative way for transactional businesses in sectors such as hospitaity to deal with the cash coming into their businesses. From smart safes and cash collection, to cash processing services and coin and note delivery, Loomis UK supports businesses throughout the UK by providing safe, secure and effective solutions to cash management. Here at Loomis, we firmly believe that it’s still vital to keep the cash flowing and we are proud to help businessses do so.

For further information please visit www.loomis.co.uk

Stonegate Group Raises £250,000 for the Motor Neurone Disease Association and MND Scotland Britain’s restaurant, pub and bar groups achieved like-for-like and year-on-year sales growth of 6.9% in April 2023, the latest Coffer CGA Business Tracker shows.

and we can be optimistic that their spending will increase when household bills start to ease—but with inflation so high, real-terms growth remains elusive.”

It is a seventh positive month in a row for the Tracker—which is produced by CGA by NIQ in partnership with The Coffer Group and RSM UK—and significantly higher than the figure of 1.4% in March. However, growth remains well below the current rate of inflation, and rising costs continue to impact both consumers’ spending and businesses’ margins.

Mark Sheehan, managing director at Coffer Corporate Leisure, said:

April trading was boosted by public holidays, including Easter and the start of the early May Bank Holiday weekend. Good weather helped to draw consumers out to pubs, where like-for-like sales were 8.1% ahead of April 2022. Growth in the restaurant sector was fractionally behind at 7.6%, but bars had another difficult month, with sales down 9.1%.

Managed groups continued their strong post-COVID recovery in London, where April sales rose 10.4% year-on-year—just ahead of inflation. Growth beyond the M25 stood at 5.8%.

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: “April’s trading figures show the impressive resilience and appeal of managed restaurant, pub and bar groups in a very challenging market. It’s particularly pleasing to see the sustained recovery in London, where COVID restrictions took a heavy toll on hospitality. Consumers clearly remain eager to eat and drink out,

“Eating and drinking out sales continue to lag inflation. Pubs and restaurants continue to see sales growth much of which is on the back of price rises. There is much innovation in the sector and competition remains strong. Inflation can breed inflation. Consumers are not surprised by price rises but operators need sales to at least keep up with costs and volumes to increase. Whilst numbers continue to improve, we are not yet seeing this.”

Paul Newman, head of leisure and hospitality at RSM UK, said: “A full month without train strikes undoubtedly contributed to central London pubs and restaurants enjoying like-for-like sales growth of over 10% for the first time since the end of the pandemic. Cost pressures might be easing but they haven’t gone away and the ability to trade without interruption is crucial if the sector is to take full advantage of rising consumer confidence. With rain having dented hopes for a bumper Coronation weekend, operators will be desperate for the sunshine forecast for the rest of this month to help save what many had optimistically been calling “mega-May”.

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

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Strong April for Pubs, Bars and Restaurants but Inflation Erases Growth Issue 162

CLH Digital

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restrictions took a heavy toll on hospitality. Consumers clearly remain eager to eat and drink out, and we can be optimistic that their spending will increase when household bills start to ease—but with inflation so high, real-terms growth remains elusive.”

Britain’s restaurant, pub and bar groups achieved like-for-like and yearon-year sales growth of 6.9% in April 2023, the latest Coffer CGA Business Tracker shows.

It is a seventh positive month in a row for the Tracker—which is produced by CGA by NIQ in partnership with The Coffer Group and RSM UK—and significantly higher than the figure of 1.4% in March. However, growth remains well below the current rate of inflation, and rising costs continue to impact both consumers’ spending and businesses’ margins.

Mark Sheehan, managing director at Coffer Corporate Leisure, said: “Eating and drinking out sales continue to lag inflation. Pubs and restaurants continue to see sales growth much of which is on the back of price rises. There is much innovation in the sector and competition remains strong. Inflation can breed inflation. Consumers are not surprised by price rises but operators need sales to at least keep up with costs and volumes to increase. Whilst numbers continue to improve, we are not yet seeing this.”

April trading was boosted by public holidays, including Easter and the start of the early May Bank Holiday weekend. Good weather helped to draw consumers out to pubs, where like-for-like sales were 8.1% ahead of April 2022. Growth in the restaurant sector was fractionally behind at 7.6%, but bars had another difficult month, with sales down 9.1%.

Paul Newman, head of leisure and hospitality at RSM UK, said:

Managed groups continued their strong post-COVID recovery in London, where April sales rose 10.4% year-on-year—just ahead of inflation. Growth beyond the M25 stood at 5.8%.

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: “April’s trading figures show the impressive resilience and appeal of managed restaurant, pub and bar groups in a very challenging market. It’s particularly pleasing to see the sustained recovery in London, where COVID

“A full month without train strikes undoubtedly contributed to central London pubs and restaurants enjoying like-for-like sales growth of over 10% for the first time since the end of the pandemic. Cost pressures might be easing but they haven’t gone away and the ability to trade without interruption is crucial if the sector is to take full advantage of rising consumer confidence. With rain having dented hopes for a bumper Coronation weekend, operators will be desperate for the sunshine forecast for the rest of this month to help save what many had optimistically been calling “mega-May”.

Award-Winning Oxfordshire Pub To Go For National Award

The Rusty Bicycle in East Oxford has won the National Pub and Bar Award for the Best Pub in the county and will now go on to represent the region in a grand final with the aim to be crowned best in the country.

The annual event, held in London on 28 June, will see 94 venues go head-tohead with only one leaving with the national accolade.

The Rusty Bicycle, situated on Magdalen Road in East Oxford is part of the Dodo Pubs Co, a small group that began at this site in 2009. This was the first of one of three Arkell’s Brewery pubs that the group took on and run in their own style, redefining the neighbourhood pub.

Alex Arkell, now the head brewer for the Swindon based family run business, studied with Dodo founder, Chris Manners, then later partnered with Chris as

the first landlords in the Rusty Bicycle in 2010, before moving on to learn brewing and qualify as a master brewer.

Alex Arkell said of The Rusty Bicycle’s achievement: “The Rusty and Dodo have come a long way since those early days, and of course the late nights! We’re incredibly proud to have been involved from the start. It is also a great award for Oxford and Oxfordshire as a county.”

Chris Manners added: “We were incredibly fortunate to get the backing of the brewery in those early years. As with all startups, you have hundreds of ideas and you need someone to believe in you. Arkell’s backed us 100% and we delivered three fantastic neighbourhood pubs with them. This gave us the corner stone to grow the business and we continue to work closely with them.”

Steps Hospitality Businesses Can Take To Stem National Venue Closures 6

CLH Digital

Issue 162

By Scott Muncaster, Owner & Managing Director at Adactus (www.adactus.co.uk)

Since the pandemic, times have been tough for the hospitality sector. Businesses spent a year without being able to even let customers inside their venues. Then, almost as soon as the lockdowns ended, Brexit and other factors outside of their control brought about one of the most severe UK labour and skills shortages, which the industry is still trying to navigate. When you couple this with the cost-of-living crisis, which has tightened many consumers’ purses, it’s easy to see why so many restaurants, bars and pubs are struggling.

Recent analysis from Altus Group found that an average of 32 pubs closed every month throughout 2022, while restaurant closures increased by 64% between May 2021 and May 2022, totaling around 120 closures every month across the 12-month period. These findings highlight what many in the industry already know; that hospitality businesses are in direct need of help, and a change in approach is long overdue.

en by at-table-service, are now introducing solutions such as QR code self-ordering or kiosk systems. While some fast-food chains, which have already been using kiosks for a longer period, are leaning into fully automated front of house service, which use solely self-ordering systems.

These changes in approach help to reduce the number of human staff needed to run a successful service and can actually help to improve efficiency overall, rather than just fill in the gaps and adapting to customer needs.

Through mature data analysis restaurants, bars and pubs can begin to understand everything that makes their customers tick. What time do they usually visit? What are their favourite menu items?

at pace among hospitality businesses. With the rise in artificial intelligence and other groundbreaking technologies, it won’t be long until we see venues adopt ever-more advanced systems. It’s entirely possible that AI-sommeliers could become a reality in high end restaurants, while bars, pubs and restaurants begin to use AI ordering systems, which can interact with customers in a similar way to a person.

For every hospitality business, whether they’re a national chain or an independent sole trader, the most important thing is attracting and retaining customers. This is something that technology can make easier, however it’s only possible for venues to make informed decisions about what technology they need through data analysis. By taking on board customer data pre, during and post visit, venues are able to gain a comprehensive single-view of their customer and can use this to mould everything a brand does to reach, attract and retain those individuals.

Do they usually bring a partner, a group, or visit alone? These questions can all be answered using data analysis, allowing venues to shape their entire approach with genuine insights behind their decisions.

HOW DOES THIS INFORMATION HELP HOSPIBUSINESSES? TALITY The move towards technology is something we’re likely to see growing

But knowing which technology is right for any business can be difficult, and far too often venues are left guessing as to which direction to turn.

Do my customers want faster service with more automation? Or do they value the human element over everything else?

HOW TO DECIDE ON WHAT IS RIGHT FOR YOUR BUSINESS

TECHNOLOGY TO HELP TACKLE CURRENT ISSUES

Selecting the right technologies for your business is extremely important, especially for those struggling who might view a change in process as their last chance at success. So, it’s crucial that there is something guiding these decisions, and so the top priority for every hospitality business should be mature data analysis.

When it comes to the labour and skills shortage, many of the original avenues for securing staff are becoming less and less useful. Instead, we’re seeing lots of hospitality businesses turn to technology to help plug the gaps. For example, restaurants that have traditionally been driv-

Mature data analysis is when businesses are using assertive harvesting processes to collect a large quantity of clean, secure and segmented customer information. This data is analysed and used to shape brand communications and direction to align with each customer’s specific needs.

Whether it’s choosing which channels to focus marketing efforts on, which menu items to keep and add, or which deals to introduce or lean more heavily into, data can help brands understand what their customers want and need. And once they know this, they can then choose the appropriate technology to align with these findings. From online booking systems to self-ordering and virtual queueing solutions, everything is on the table for brands as we head off into 2023.

Although the hospitality industry is currently navigating one of the most difficult periods in recent times, there are still plenty of opportunities to not only survive but grow and improve.

Technology may well hold the key for many businesses; however, it is the brand’s data which holds the true value and allows them to make tough decisions black and white.

Take Strides to Promote Wellbeing In Aid of Hospitality Action This Autumn ering 6,753 face-to-face and over-the-phone counselling sessions. More than half of those contacting the charity for support directly reference mental health issues such as extreme stress, anxiety and feelings of hopelessness, with the overwhelming majority also struggling with household debts, with many facing the threat of court action or eviction.

UK charity Hospitality Action invites the nation to put on their walking shoes this autumn and take part in Walk for Wellbeing, a nationwide movement to help promote health and wellbeing within the hospitality industry.

Now in its 4th year, powered by UK hospitality talent partner mum in partnership with Caterer.com and Peoplebank, the charity’s annual walk is a fun, flexible event all about coming together to take simple steps towards raising vital funds to support individuals and their families in the hospitality sector who are facing challenging times.

A key priority in 2023/24 is to provide essential support, relief and security to those experiencing times of crisis. The money raised will help:

Five hosted 20km walks will take place in key cities across the UK on Sunday 8 October in London, Bath/Bristol, Birmingham, Manchester, Glasgow. Those who can’t make that date can ‘Walk It Your Way' at a location of their choice any time between Saturday 30 September and Sunday 15 October, encompassing World Mental Health Day on Tuesday 10 October. Created with flexibility in mind, these challenges allow participants to spend quality time on a long or short walk of their choosing with family, friends, colleagues and pets whilst helping raise awareness and critical funds for Hospitality Action.

With mental health issues, the cost-of-living crisis and fear of homelessness at an all-time high, since the start of 2020 Hospitality Action has helped more people than ever, answering 26,809 helpline calls and deliv-

• Support the 1 in 2 people with mental health issues that contact Hospitality Action for support.

• Deliver in-person and phone counselling sessions.

• Provide emergency grants to put food on the table.

• Ease the pressure of rising food and fuel costs for those households forced to choose between heating and eating.

• Clear arrears for households at immediate risk of homelessness, providing essential relief, security and ultimately improved wellbeing.

Register today and let’s walk the walk and make a difference together.

For more information and to register, please visit www.walkforwellbeing.org

Local Community Pub Reopens Following £155,000 Investment The Castle, a local community pub in Swindon, reopened on Friday 19th of May following a significant £155,000 investment from leading community pub company, Admiral Taverns, which owns more than 1,500 community pubs across England, Scotland, and Wales.

Together with Admiral Taverns the passionate licensee, Audrey Kamugisha – alongside her partner Adam Willis – has worked hard to breathe a new lease of life into the pub ahead of the summer. Throughout the refurbishment, Audrey has made sure to retain the pub’s traditional features, whilst enhancing the overall look and feel with brand-new modern furniture, fixtures and fittings.

Inside, the pub features brand-new bars, new flooring, a new stage, a darts board, pool table and deep-red painted walls. Outside, customers will be greeted by a newly painted grey and white exterior alongside brand new lighting and signage to create an inviting entrance for the community. Additionally, The Castle’s courtyard

has been fitted with new sheltered seating for those wanting to enjoy the warmer months outside and so the space can be enjoyed all year round.

At the helm is pub enthusiast, Audrey Kamugisha, who brings a wealth of experience and charisma to the pub. Having worked in the industry for 35 years, the licensee will use her expertise and passion to ensure The Castle becomes a pillar of the local community. For Audrey, this is a dream come true as she has worked at The Castle for 13 years and is determined to give something special back to her beloved neighbourhood.

Licensee at The Castle, Audrey Kamugisha, said:“It really is such an honour to take over The Castle with my partner Adam by my side. I know how much this pub means to local residents so I am delighted to have this opportunity, and I can’t wait to further cement its place in the community. Having lived in Swindon for 20 years, The Castle holds a very special place in my heart, and I am excited to reunite all locals with their adored pub.”

Issue 162

Pragmatic Approach To Migration Can Unleash Hospitality

CLH Digital

Net migration to Britain reached a record high of 606,000 last year, data has revealed, bringing renewed pledges from Prime Minister Rishi Sunak to reduce arrivals, but underscoring the difficulty of doing so at a time of acute labour shortages.

The increase was driven by people from outside the European Union coming to Britain to work or study and by people arriving from Ukraine and Hong Kong under special visa schemes, the Office for National Statistics (ONS) said.

Responding to the publication of legal migration figures this week, UKHospitality Chief Executive Kate Nicholls said: “If there is one thing evident from today’s figures, it’s that the immigration system is not working effectively for businesses.

“Unfortunately, despite the numbers published today, there remain significant shortages across hospitality with 132,000 vacancies, 48% above pre-pandemic levels. These shortages are actively forcing businesses to reduce their opening hours, or even days. This is not good for businesses, the public or the economy.

“While there is enormous investment in skills and training, it’s not enough on its own in the short term and it’s time we had a sensible and pragmatic discussion about immigration.

“We need to take stock of the current labour mar-

ket, where we have shortages and what role the immigration system can play in aiding businesses.

“For example, adding chefs to the Shortage Occupation List would be a practical measure to plug a gaping hole for businesses and provide a huge boost to the sector.

“I urge the Government to take a twin-track approach to investing in developing our own skills and making best use of the immigration system to plug vital job roles – both of which can drive economic growth.”

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Staycations: Trends and Tips for the Hospitality Sector 8

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By Alasdair Swan, Senior Commercial Manager for England, Wales, & Scotland, Cumberland Building Society (www.cumberland.co.uk) tioned issues, it must be aware of a constantly changing landscape, and harbour the adaptability to be able to deliver on the trends which matter most to their customers front and centre of its operations to ensure success in 2023.

For those looking to do so, the Cumberland Building Society, armed with 20 years’ experience in long-term lending to the hospitality sector, is on hand to help with its relationship managed approach, offering support and insights to those businesses who drive the sector forward.

The hospitality industry has navigated numerous challenges in recent years as it worked tirelessly to recover from the pandemic. But for all the pressures brought about by Covid-19, many in the industry showed a robustness to meet them head on with an unabating perseverance in what was unprecedented circumstances.

While many in the sector successfully steadied the ship, there are still choppy waters to overcome moving into 2023 and beyond. Cost of living, environmental consciousness, staffing challenges, increased regulation, and the energy crisis with rising bills all remain significant obstacles. In fact, in a report recently published by Cumbria Tourism, 95% of tourism businesses in Cumbria are concerned about rising energy costs and 88% concerned about rising costs in general.

If the hospitality industry is to rise to the challenge of the aforemen-

There is a growing onus being placed on the value of experiences rather than possessions. Indeed a report from Retail Connections found that after the pandemic 58 percent of people felt they had missed the experience of being ‘out’. With people looking to cherish every moment, there is a new climate emerging of doing rather than having.

After all memories last longer than material things, and as such the hospitality industry is uniquely placed to offer consumers experiences which they will remember for the rest of their lives.

Insights from Mintel have uncovered that it is millennials who will be more inclined to dig deep in 2023 in order to experience the joy of a break away. They’re not only more likely to book trips within the UK to create new memories, but they’re also 22% more likely than any other demographic to spend more to make their trip extra special. Typically, it is the 45+ age bracket that are targeted for upsells and luxury add-ons, but it may be worth considering shifting tact.

Additionally, packages that include additional services such as spa access, entertainment or activities will have a significant advantage as people look for greater value from their purchases. Helping people to get more for their money by promoting discounts and early-bird offers is a simple way to keep attracting those opting to stay in the UK this summer.

Data has also uncovered that there’s quids in the quirks. One in five domestic holidaymakers aged 16-34 highlight unique accommodation as one of the most important factors when choosing a holiday destination in the UK. By investing in developing your offering to something that offers more unusual and unique experiences, your business will appeal more to a younger demographic which is willing to spend.

Brand proposition in 2023 is key to ensuring that a business remains relevant and in touch with its customer base. Qualtrics spoke to over one thousand people, researching what it takes to win their loyalty as a consumer in 2023, and the wide response was to ‘be more human’.

When consumers are forced to make tough decisions about where to spend their money, it’s the businesses that they have the greatest connection with which will win their loyalty.

In recent years the hospitality industry has proactively risen to the challenges which have caused turmoil in the market, but there is still work to do. It is those in the industry who place what matters most to people at the heart of what they do who will thrive going forward. But doing this can be easier said and done, and that is why The Cumberland is here to provide signposting to the relevant professional services with friendly and strategic advice whenever needed.

At The Cumberland, our ambition is to support all our customers through these turbulent times. With our relationship-first approach to banking, we truly understand our customers and take the time to nurture those relationships so that we can provide support for them during any situation, whether it be good or bad, as well as providing them with the latest industry insights which will help them connect with their customers.

ENTA and the SHA Join Forces to Support Disability Inclusion in the Hospitality Sector Sustainable Hospitality Alliance is partnering with the European Network for Accessible Tourism (ENAT) to increase disability inclusion and promote universal access in the hospitality industry.

The partnership will see both organisations act in close collaboration, enabling knowledge sharing to make the world’s hospitality industry accessible to all.

ENAT aim to be the ‘frontrunners’ in the study, promotion and practice of accessible tourism and by partnering with the Alliance, it will have the opportunity to engage with an influential network of member hotels.

The Alliance has a wide reach in the hospitality sector, representing over 50,000 properties and 7 million rooms globally. This partnership combines the Alliance’s expertise and global network with ENAT’s experience improving the accessibility of tourist information, transport, infrastructure, design and service for visitors with all kinds of access needs, providing models of excellence in accessible tourism for the whole of the tourism industry. This partnership will see both the Alliance and ENAT share information and collaborate on joint projects, with the potential to set up commissions and advisory bodies. The Alliance will encourage

stakeholders to engage in ENAT programmes and activities including training.

Sustainable Hospitality Alliance CEO, Glenn Mandziuk, said: “Here at the Alliance we are delighted to welcome the European Network for Accessible Tourism (ENAT) as a partner. ENAT’s work striving for greater inclusion for people with disabilities, will greatly support the work the Alliance is doing in opening up the sector. This partnership is an opportunity for both organisations to share best practice, align on research and produce tangible solutions to make the hospitality industry more inclusive for people with disabilities.”

ENAT President, Anna Grazia Laura said: “We, at ENAT see the agreement signed with Sustainable Hospitality Alliance as an important step forward to increase the possibility for tourists with specific access requirements to have a wider opportunity to be welcomed in facilities that will respond to their requirements in terms of comfort and quality. We are delighted to engage with the Alliance to offer our expertise and resources in training and planning according to Universal Design principles, strengthening the accessible offers provided by the members with the ultimate common goal of achieving the highest levels of customer satisfaction.”

Tourism Awards In South West And South East England Close For Entry On 18 June

The 2023/24 Tourism Awards are open and tourism and hospitality businesses from the South West and South East are invited to enter. Businesses in Bristol, Bath and Somerset, Dorset, Devon, Cornwall and the Isles of Scilly must enter in their county schemes and those in the South East into the Beautiful South Awards.

Entries must be submitted online no later than the deadline of midnight on Sunday 18 June; more details about all the schemes can be found here: BRISTOL, BATH AND SOMERSET www.somersettourismawards.org.uk

The awards offer businesses the chance to win not only regionally but – for matching categories – to progress to the national VisitEngland awards.

CORNWALL AND ISLES OF SCILLY www.cornwalltourismawards.org.uk

The categories include pubs, cafes and restaurants as well as hotels, B and Bs, spa, wedding and business venues, attractions, tourist information centre, events and experiences. There are also awards for unsung heroes, new businesses, dog friendly, accessibility and sustainability and in the South West only water efficiency.

DORSET www.dorsettourismawards.org.uk

DEVON www.devontourismawards.org.uk SOUTH WEST www.southwesttourismawards.org.uk

Feedback from last year’s entrants listed the benefits of entering as increasing bookings, generating PR, free feedback, making great contacts, boosting staff morale and helping with recruitment.

Businesses in Wiltshire and Gloucestershire (except South Gloucestershire) should enter direct into the South West awards, unless they are members of Bristol or Bath or Somerset DMOs in which case they should enter the Bristol, Bath and Somerset awards.

Awards organiser Robin Barker says “We’re delighted to be opening this year’s Tourism Awards with yet more tweaks and refinements to ensure they keep at the cutting edge of excellence in tourism, offering businesses the chance to shine as well as receive invaluable feedback”.

SOUTH EAST www.beautifulsouthawards.co.uk - the area covers Berkshire, Buckinghamshire, Oxfordshire, Hampshire, Surrey, the Isle of Wight, Sussex and Kent.

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Spirits Drive Growth In Alcohol Revenue Over Past Decade Commenting on the figures, Chief Executive of the SWA Mark Kent said: “The Chancellor’s reference to ‘warm ale’ in his Budget speech in March showed that out-dated views of the UK’s alcohol industry persist where the industry’s duty rates are set. Pubs and other on-trade businesses are about far more than beer and cider, and the modern consumer is looking for a premium experience, with the majority drinking less and drinking better over time.

The Scotch Whisky Association (SWA) has released figures which show that the spirits category has driven growth in alcohol revenue over the past decade.

The official HMRC figures show that spirits revenue from excise duty grew to £4.12bn in 2022/23 – up 40% since 2013/14. This is in contrast to the beer industry which grew revenue by only 7% and the cider revenue falling by 28%.

This is despite the fact that cider has had the same tax treatment as spirits over the ten-year period, and beer given one additional freeze in duty than spirits.

“This suits the Scotch Whisky industry which is made to be measured and savoured, and these figures make clear that it also suits the government’s bank balance. Growing revenue by 40% over a decade when fewer units of alcohol have been consumed is an impressive return on the government’s investment in the industry through previous duty freezes. In contrast, at least the same tax support has been given to other alcohol categories but without the same bene-

Spirits now account for 33% of all alcohol revenue, up from 29% in 2013/14.

The SWA launched the #KeepTheCommitment campaign in April, a month on from the HM Treasury decision to increase duty on Scotch Whisky and other spirits by 10.1% from August and give further tax breaks to beer and cider in pubs and other on-trade businesses. The SWA is asking the government to uphold the pledge made to the industry in 2019 to “ensure the tax system is supporting Scottish whisky.”

These new figures remove any doubt that freezes to spirits duty have benefited HM Treasury revenue – and show that supporting spirits like Scotch Whisky through the tax system brings greater fiscal benefits than supporting other alcohol categories.

fit to Treasury coffers.

“HM Treasury would not have continued to support Scotch Whisky at annual Budgets if it was not beneficial to the public finances. The official HMRC figures show that previous freezes have driven government revenue, and the spirits category has driven this growth as the increasing choice of the modern consumer.

“The industry wants the commitment the government made to distillers to be honoured. These figures should be a wake up call for the Chancellor to cancel the retrograde tax hike and once again support Scotch.”

UKHospitality Scotland Executive Director Leon Thompson said: “The introduction of the visitor levy will leave hospitality businesses frustrated that yet another cost is being lumped onto a sector already challenged by record costs.

“Scotland is rightly regarded as one of the world’s leading tourist destinations but with a visitor levy and a significantly higher rate of VAT than the rest of Europe, there is a real danger that we become uncompetitive compared to our neighbours.

“Whilst disappointing that the Scottish Government is going ahead with legislation to give local authorities the power to introduce a levy, it is positive that it has signalled that revenue raised should be spent to boost destinations and enhance the visitor experience.

“The creation of an expert group to develop guidance on how the levy should work in practice is also a welcome development. A key consideration must be the development of a targeted strategy on how these funds can be spent effectively to protect and enhance Scotland’s reputation on the world stage.”

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Revolutionising Hospitality: How Embracing AI Can Change The Space 10

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Ian Cairns, enterprise sales director at TalkTalk Business (https://business.talktalk.co.uk), discusses how the hospitality sector can adopt new technologies to help keep up with the changing industry and evolving customer demands. ing for customers to browse and/or order from online food menus, whilst online table booking tech has become a must-have that floor managers wouldn’t think twice about integrating. These digital methods have helped to automate time consuming manual processes and reduce margin for error, making life easier for staff and customers alike.

Aside from the efficiencies, the versality for customers to be able to use their smartphones for everything has added pressure to be integrating the latest tech. Coffee shops and cafés are another great example, as these have become a second office for countless workers, making a fast and reliable network connection a non-negotiable to securing their custom.

WHERE DOES ARTIFICIAL INTELLIGENCE (AI) AND SMART TECHNOLOGY COME IN? Restaurant owners are under increasing pressure to save money. Rising food prices and staggering inflation rates has left many hospitality business owners struggling to future-proof their businesses. With energy bills high, many independent restaurants have been pushed over the edge, with closures across the UK increasing to as high as 64% between May 2021 and May 2022.

Right now, it’s put greater pressure on hospitality businesses to be more efficient and deliver a more valuable experience to customers.

Summer is fast approaching, and that’s led hospitality business owners and tech-leads to explore how new smart technology can support.

HOW IS TECHNOLOGY ALREADY USED IN HOSPITALITY? It’s easy to forget how much technology has already transformed hospitality in just the past few years. QR codes are common practice, allow-

According to TalkTalk Business’ own research, conducted in partnership with Don’t Be Shy, we found that 74% of IT decision makers (ITDMS) believe that hotels will be the first hospitality subsector to become fully automated.

The transition from phone-based hotel room service to tablet-based service is an obvious first step, and now there are also moves to optimise back-end operations like inventory management and housekeeping scheduling, resulting in increased efficiency and cost savings. These are all processes that can be automated by smart technology and AI. It’s about moving away from the paper diary to digitised processes that centralise information and cut out manual tasks.

There are lessons that can be learnt here for restaurants and bars, with some bigger players utilising automated technology to personalise customer experiences by using the data collected from previous visits or orders. Through the collection and analysis of data, AI could use previous experiences to recommend dishes, drinks, and other offers that cus-

tomers are more likely to enjoy.

New AI-driven technology can also help hospitality staff by tracking orders and managing inventories which can save time and resources. For example, using AI can help restaurant owners to predict demand for certain dishes and ingredients and can then automatically adjust inventory levels, leading to less waste and lower costs. Smart technology and automation can also help to reduce wait times for customers by automating order-taking and payment processing, freeing up time for staff to focus more on enhancing the overall dining experience for their guests.

It doesn’t need to be a huge transformation project; it can start small with using tech to help with online orders before leading onto bigger changes like automated stock takes.

WHERE CAN CHANGES BEGIN? Although technology like AI and automation might be perceived as daunting or out of reach, its integration can be easier than many realise.

It can also be a game-changer in relieving cost pressures in areas where it wasn’t thought possible.

The first step in using this technology is to ensure you have the right foundations in place, such as secure and resilient connectivity that is capable of scaling to support new applications and increasing amounts of data. Network infrastructure is critical, so optimising and investing in this will provide your platform room for growth and will underpin other improvements such as the installation of new hardware and software integration to support a holistic approach to embracing new technologies.

There’s also lots of help out there for restaurant and bar owners to create a solution that is tailored to their needs. It’s the key to improving efficiency whilst elevating customer experience.

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Sector Growth Stalls as Inflation Continues to Bite Issue 162

Hospitality turnover in the last year was 14.7% down compared to pre-pandemic levels, when accounting for inflation.

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inflation.

“Despite consumer demand remaining strong and revenue being up on 2019, businesses are simply nowhere near able to keep up with the cost pressures they’re facing across energy, food and drink.

The UKHospitality Quarterly Tracker, in association with CGA, shows that the revenue generated in the last 12 months is 4.1% above generated pre-pandemic, demonstrating strong consumer demand but still falling significantly below the ‘like-for-like’ sales required to keep up with inflation.

“Even more concerning is that our fears that this endless pressure would cause the sector to contract are starting to be realised, with turnover contracting in the first quarter of this year.

The tracker also shows that the sector’s turnover contracted by 0.3% in Q1 this year, compared to Q1 in 2022.

“While it’s marginal at the moment, we want to stem that bleeding, so support from Government is essential. Energy remains the single biggest cost to businesses and direction to energy suppliers from Ofgem and the Government to renegotiate the highest contracts is an essential starting point.”

UKHospitality Chief Executive Kate Nicholls said: “Unfortunately, these figures no longer come as a surprise and simply reinforce the chronic nature of the pressure hospitality is under due to

Toque d’or® Finalists Revealed as Grand Prize Awaits the Winners FRONT OF HOUSE

Nestlé Professional announced this year’s Toque d’Or® competition finalists, following an action-packed Heats round which included several days of intense challenges and expert mentoring.

• Alexander Lloyd, Aryshire College – Kilmarnock Campus • Joshua Kerr, City of Glasgow College • Chloe Collinwood, Cardiff & Vale • Raheim Saddler, North Hertfordshire College • Alison Watson, North Hertfordshire College • Ryan James, Coleg Cambria Katya Simmons, managing director Nestlé Professional UK&I said: “The Heats have been both challenging and rewarding for everyone. It was an intense, action-packed round and the standard was incredibly high, so everyone who has taken part should be very proud. As we look ahead to an exciting Final’s week, I want to wish the very best of luck to our 12 finalists who will be put to the test one last time.”

The 48 students who competed at the Heats enjoyed a learning experience of a lifetime. BOH competitors were tasked with creating a nutritious and sustainable plant-based main course, after experiencing a masterclass from Whitbread’s Senior Quality & Innovation Chef, Paul Fletcher. The eventual winner of the BOH competition will be offered the opportunity to develop their plant-based dish, before being featured across Whitbread’s menus.

Commenting after delivering his masterclass, Paul Fletcher said: “I was really impressed by the level of skill our students demonstrated, with many high-quality dishes being put forward. It was also encouraging to see how innovative our chefs were in their approach to plant-based cooking, which we know has become a mainstay in people’s diets. We look forward to working with the winner of the back of house competition on an exciting opportunity to feature their plant-based dish on our menus here at Whitbread.”

Furthermore, BOH competitors had to replicate a plant-based starter created by guest judge Louisa Ellis. Nestlé Professional’s Business Development Chef, Darren Chapman, oversaw the BOH competition during the Heats, supporting students by offering his expertise on plant-based diets.

Commenting after the national Heats round, Raul Diaz said: “It was a pleasure to see the passion of our students come through in this stage of the competition. They were able to learn about the art of hospitality and put everything into practice through an intense lunch service, from

delivering excellent customer service to confidently explaining food and wine pairings to guests. Well done to everyone who took part!”

THE 12 BOH AND FOH STUDENTS ADVANCING INTO THE GRAND FINALS ARE: BACK OF HOUSE • Elycia Rayner, Westminster Kingsway • Emily Simkins, North Hertfordshire College • Catherine Ripley, Westminster Kingsway • Owen Marsh, Milton Keynes • James Wheatley, North Hertfordshire College • Amber Clay, University College Birmingham

Taking place in York for the first time ever, The Finals will comprise a series of challenges built around the overarching theme of sustainability with a key focus on home-grown, locally sourced produce. Competitors will get the opportunity to sharpen their skills while exploring the latest culinary trends and learning about farm-to-fork dining. Some challenges have been created by the competition judges, including the Fine Dining Challenge which will see BOH finalists replicate a menu created by two-Michelin star chef Tommy Banks.

The Grand Finals will take place from 4th-8th June 2023, with the winners announced during the Awards lunch on Friday 30th June 2023.

This year’s winners will enjoy a once in a lifetime culinary trip to Brazil, sampling high-end gastronomy through to street food, and learning about sustainability on a bean to cup journey with the world’s biggest coffee producer.

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Inflation Falls but Food Prices Remain High Inflation has fallen back to its lowest level in over a year at 8.7 per cent, however, the cost of food remains sky-high and rising at a near record pace.

The Office for National Statistics (ONS) said on Tuesday inflation fell to 8.7 per cent in April – down from 10.1 per cent in the previous month, but still leaving Britain with the joint highest rate of inflation among Group of Seven advanced economies alongside Italy.

ONS chief economist Grant Fitzner said: “The rate of inflation fell notably as the large energy price rises seen last year were not repeated this April, but was offset partially by increases in the cost of secondhand cars and cigarettes. However, prices in general remain substantially higher than they were this time last year, with annual food price inflation near historic highs.”

UKHospitality Chief Executive Kate Nicholls said: “It’s encouraging that we have seen a more substantial drop in the overall rate of inflation, but it is worrying that food and drink inflation remains stubbornly high.

“This continued inflationary pressure shows there is a long way to go in this crisis yet. Food and drink are part of the core hospitality offering and it is becoming impossible for many to continue to absorb these costs.

“Sharp drops in energy, food and drink costs are urgently needed for businesses to remain viable and continue to serve communities across the country, create jobs and drive economic growth.”

Bradley Post, MD of RIFT Tax Refunds, commented: “Despite an unexpected increase at the start of the year, the rate of inflation has continued to ease over the last few months, albeit it remains slightly higher than widely anticipated.

This will be welcome news to the many households who are still feeling the squeeze of the cost of living crisis, but who should now see a reduction in the previously high running costs of their home.

While the reduction in these core household costs has been offset by increases in recreation and culture, alcohol and tobacco, those struggling to make ends meet will be far better positioned to negotiate a hike in these non-essential outgoings.”

Jason Ferrando, CEO of easyMoney commented: “The latest look at inflation suggests that the Bank of England’s aggressive approach to curb inflation via a string of interest rate hikes is now starting to yield results, with the current rate of inflation dropping below 10% for the first time since August of last year and now at its lowest since March 2022.

This latest reduction should also help to steady the ship with respect to the property market and the cost of borrowing, with many mortgage lenders expected to now reduce rates. In doing so, we should see a boost to homebuyer sentiment, which in turn, should help to breathe new life into the market and maintain the ongoing growth seen with respect to house prices.

All eyes will now be on the Bank of England and how they choose to proceed come the end of next month. While we’re heading in the right direction, the job certainly isn’t done yet and so a reduction to the base rate is far from guaranteed.”

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Ireland to Introduce Label Health Warning on Alcohol Ireland to become first country in the world to put health warnings on alcohol The Republic of Ireland is set to introduce health warning labels on alcohol products.

Stephen Donnelly, the Irish minister for health, signed new regulations into law earlier this week, however, they will not come into force until 2026.

The Irish government said the regulations would bring alcohol products in line with requirements for food packaging. Labelling will warn consumers about the risks of drinking alcohol as well as providing a product’s calorie content and the number of grams of alcohol.

Mr Donnelly said: “I welcome that we are the first country in the world to take this step and introduce comprehensive health labelling of alcohol products.

“I look forward to other countries following our example.”

Consumers will be warned about the dangers of drinking while pregnant as

well as the risks of liver disease and fatal cancers.

Ireland’s plan has faced protests from Italy, Spain and six other EU member states that have said it could cause problems within the single market.

In January, Italy’s ambassador to Ireland told Irish broadcaster RTÉ that the plans were “totally disproportionate”.

Ruggero Corrias said: “There is nothing wrong with the warnings, the point is the warnings should be proportionate and, in this case, since you’re talking about wine, saying that drinking alcohol on a bottle of wine causes liver disease is totally disproportionate.”

Dr Sheila Gilheany, the chief executive of Alcohol Action Ireland, welcomed the regulation.

She said: “This measure goes some way to ensuring consumers are informed about some of the risks from alcohol.”

Pedalling 2 Pubs UK Edition 2023 – Pedalling, Pints, Pubs And People Following the incredible success of the intrepid Pedalling for Pubs riders, who raised over £315k for industry charities, Only a Pavement Away and the Licensed Trade Charity by cycling across Sri Lanka last month, 50 UK riders are now on a mission to boost the total fundraising by another £50k! The inaugural Pedalling 2 Pubs UK Edition will set off this summer, with 50 hospitality professionals cycling 240km across the idyllic Yorkshire Wolds countryside between the 9th -11th June 2023.

Led by ride organiser Steve Alton, CEO at the British Institute of Innkeeping (BII), this impressive challenge will help the hospitality sector towards the revised goal of £400k, after the Sri Lankan crew smashed through the original £300k goal.

Commenting on the upcoming challenge, Steve Alton said “After taking part in last year’s inaugural Pedalling for Pubs ride across Jordan, I realised the only thing that was missing from such a fantastic fundraising initiative, was the opportunity to visit some great British pubs!”

“Thus, Pedalling 2 Pubs was born. It is a testament to the work undertaken by founder Katy Moses and the organisers of the flagship ride, that there is already

so much excitement around the UK edition. We have already raised over £32k but we want to turn that into £50k by the time we ride into our last Yorkshire village.”

The riders will be stopping along the way to visit a host of great British pubs to keep them focussed as they tackle the hills and dales on their bikes. Supporters and partners for the ride include Punch Pubs, who will be fuelling the fundraisers on the Thursday night before they set off at the Cornerhouse in Beverley as well as hosting the team at The Buck Inn after their first day’s riding, where they will be cheered on by Minister Kevin Hollinrake in his local constituency. Marstons are also providing some welcome respite on the final evening, welcoming the weary riders to The Ship Inn at Bridlington with some much-needed refreshment. Local brewers Theakston and low alcohol beer brand Lucky Saint will be ensuring the team are kept well hydrated. Lucky Saint alongside hospitality technology providers Zonal have also provided the riders with branded cycling jerseys and hoodies to highlight the cause they are championing to everyone who sees them on their three-day journey.

Businesses Should Take More Responsibility To Prevent Food Allergy Deaths 16

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Mr Demetriou spoke out in the aftermath of a Parliamentary debate in Westminster Hall last week on two petitions, one calling on the Government to appoint an allergy tsar and the other calling for Owen’s Law to be introduced.

Owen Carey was celebrating his 18th birthday in 2017 when he bought a chicken burger.

Although he told the server about his dairy allergy, the server was unaware that the chicken had been marinated in buttermilk.

Since Owen’s tragic death his family have been campaigning for the introduction of Owen’s Law, which would compel restaurants to state the allergens in their dishes, specifically on the face of the main menu.

Regency Purchasing Group works with more than 5,000 businesses across the UK, supplying food and drink to hotel groups, restaurant chains, zoos, farm parks, visitor attractions and others.

The technology already exists to prevent tragic deaths from food allergies but the hospitality industry is being slow to adopt it.

That’s according to Regency Purchasing Group (www.regencypurchasing.co.uk) whose managing director Alex Demetriou has been campaigning for decades for more to be done to make allergy information much clearer.

Mr Demetriou said businesses need to take more responsibility for protecting staff from being put in a tragic situation where they may feel to blame for someone’s death when the technology is now available to provide businesses and their staff members with easy access to up-todate allergen information.

The group also runs several successful hospitality businesses, giving it a unique insight as both a supplier and an operator.

Mr Demetriou said: “One of the issues raised in the Parliamentary debate concerned more training for staff, to ensure that they are aware of all the allergens.

“But many businesses employ lesser experienced, transient staff, many of whom tend to be young – for some it may well be their first job – and on minimum wage, all of which means that the skill sets to understand all there is to know about dishes, ingredients and allergies simply doesn’t exist.

“The emphasis should be placed more on business owners to ensure that updated information is easily accessible and readily available to all

staff members, to alleviate the pressure placed on the individual, especially in a sector where staff turnover is so high.

“Perhaps some businesses – particularly in the current financial climate – are concerned about the costs of introducing technology to help their staff.

“Many other sectors have embraced technology in recent years to deliver efficiencies, yet the food and beverage sector seems slow to use technology which, ultimately, can prevent tragic loss of life which, in turn, would have a positive impact on consumer confidence.

Mr Demetriou added: “Thousands of people have signed the petitions for Owens Law, and for the introduction of an allergy tsar.

“Owen’s family don’t want to see his death be in vain, and for other families to have to suffer the kind of loss they have. The technology is there now to make this happen, it just needs more businesses in the sector to take more responsibility and embrace it.

“Perhaps this is something that the Government can do quickly in response to the petitions, which is to look at the technology already out there and compel businesses to adopt it and protect their customers and, in doing so, their businesses.

“There’s nothing more heart-breaking than a death which could so easily have been preventable. The way to stop more senseless tragedies like Owen’s story exists and is out there now.

“We just need the Government and the sector to wake up to it and let today’s technology protect people and increase consumer confidence, which can only be good for food and beverage businesses.”

Award-winning, 3 Rosette Head Chef Johnny Stanford to Open Exquisite Fine-Dining Restaurant on Worthing Pier, Sussex Worthing is the Sussex seaside town attracting national interest for its rejuvenated and exciting restaurant scene, award-winning sunsets and ever-growing creative community. Now the town may well be on it’s way to boasting it’s first Michelin star restaurant; Johnny Stanford, former Head Chef at Alexander House opens ‘Tern’, a fine dining restaurant set on the first floor of the iconic Art Deco southern pavilion of Worthing Pier, known as Perch on the Pier.

new independent restaurants opening almost every month, it's been amazing to see. On the produce side of things, Sussex has had loads of amazing producers and farmers pop up in the last few years. Chefs in Sussex are really spoiled for produce. Living in the ‘champagne region’ of the UK has its benefits for restaurants too. We have so many amazing English vineyards that for any independent restaurants having a bottle of English sparkling on the list is a must!

Manchester born and bred, Johnny began his career working with Paul Kitchin at his acclaimed restaurant Juniper in Altrincham, before heading to Cumbria, Edinburgh and finally settling in Sussex in 2012, working as sous chef at the Michelin starred restaurant Matt Gillan @ The Pass. In 2017 he took the reins at Pascere in Brighton as Head Chef to much acclaim. Most recently he headed up the fine dining restaurant AG’s at Alexander House Hotel, retaining its 3 rosettes for the last 3 years.

"I made the decision to use as much UK based produce as possible throughout our restaurant. Although what’s available in Sussex is incredible this island we inhabit is so small that transporting produce within it is so easy. This led me away from the ‘local, local’ and into thinking of the whole of the UK as local. I think using suppliers on your doorstep is amazing and it’s something we do every day at Tern. But if you concentrate on this 50 mile radius, you're actually creating a 50 mile wall around your restaurant, limiting yourself to your own bubble.

Described by highly-acclaimed food critic Marina O’Loughlin as “No messing brilliance,” and “Cooking that can stand shoulder to shoulder with the country’s best” by Tom Parker-Bowles, Johnny’s style is to combine creative and masterful cooking with strong ethics. He creates captivating menus using British produce in the peak of its seasonality. His cooking is driven by the desire to celebrate the vibrant diversity of the UK’s countryside, coastline and producers, creating plates which sing of the seasons. Hearing and seeing first hand the dedication, passion and effort that goes into creating their products, he takes that same care and attention, using his expertise to showcase this produce through his food.

“My inspiration comes from seasonality & my relationships with suppliers, hearing and seeing first hand the dedication, passion and effort that goes into creating their products. From wine and spirits to fish and cheese our small island produces some of the best artisan ingredients that I have ever used. I’ve lived in Sussex for almost 11 years now and so much has changed in that time. The food scene has exploded with

"Waking up in the morning, checking the weather forecast in the highlands of Scotland to see if the boats are going to be able to go out, calling our shellfish supplier and having a chat about what’s coming in, then that produce being in my kitchen less than 24 hours later is one of the stories I go to when talking to guests about our food and process. I think that these connections are one of the things that make the UK’s food scene so unique.”

Johnny is thrilled at the opportunity to open Tern this Summer and is driven to create an experience that is sure to delight and surprise guests in equal measure.

“I believe that fine dining isn’t just for expensive ingredients like lobster, truffles and caviar. It’s what you can do with humble ingredients like a cauliflower or peas. Taking something familiar and transforming it into something special is what excites me the most about cooking.”

P&G Professional: Reduce Energy Without Compromising Results

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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!

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CLH Digital

Issue 162

Why Commercial TV Fleets Are a Must-Have for Hotels: Boosting Revenue and Guest Loyalty

By Nadav Avni, CMO of Radix Technologies (www.radix-int.com) makes them the perfect display devices in common areas such as lobbies, reception halls, restaurants, or function rooms. At the same time, these devices can also play videos or advertisements that can promote the hotel’s many offerings. In a pinch, smart TVs can even serve as digital kiosks or self-service terminals. Using these devices, guests can self-register, view their bills, or check out without needing assistance.

HOW ANDROID TV MANAGER ENHANCES THE GUEST EXPERIENCE

With travel and tourism set to return to pre-pandemic levels in 2023, hotels and hospitality centres should brace for the influx of guests and tourists. However, guests’ wants have changed—especially their expectations for hotel television sets. Public TV stations and movies on demand no longer cut it. Instead, hotel owners should revisit their commercial TV fleets to ensure they deliver what customers want.

UNDERSTANDING THE BENEFITS OF COMMERCIAL TV FLEETS FOR HOTELS Modern hotels have embraced the idea of improving the customer experience by allowing guests to connect smart devices to the hotel TV. They can also install smart TVs in hotel rooms to let guests access popular apps and programs.

Providing over-the-top (OTT) streaming services is one benefit of upgrading their commercial TV fleets. When not logged in to streaming services, hotel TVs can also work as digital directories that display contact information for the hotel’s many services. They also allow users to surf the web, access social media platforms, or connect to online gaming and entertainment sites.

Smart TVs can also function as digital billboards or slideshows. This

To provide a seamless guest experience that’s also cost-effective, many hotels choose Android TV as their operating system of choice. The Google-powered operating system provides an easy way for administrators and guests to operate TVs and add functionality. It also allows guests to connect their devices more easily. Finally, Android TV enables access to popular applications such as streaming platforms and social media channels. In contrast, using proprietary operating systems developed by TV brands can limit hotels’ freedom to choose hardware suppliers.

IMPLEMENTING A CUSTOMIZED CONTENT STRATEGY WITH DEVICE MANAGEMENT SOFTWARE Managing and maintaining this commercial TV fleet will require reliable device management software. Commercial TV fleets may also require around-the-clock security monitoring and countermeasures deployment.

As such, relying on off-the-shelf solutions or free device managers might not be satisfactory. Specifically, the right device management should perform the following functions:

MAINTENANCE AND MANAGEMENT The ideal device management software should have no problem performing cloud-based and low-level device management, such as over-theair (OTA) updates and ad-hoc support.

Using cloud support, system administrators can easily connect to individual devices and perform the needed fixes and updates during down times, when the devices are idle. Remote management reduces or eliminates the need for user intervention, which means fewer costly support calls or onsite visits.

SECURITY Realizing many guests might forget to log out of their hotel room TV after checking out, the ideal device manager should perform this function.

Every time a guest checks out, the system admin can remotely log users out of all hotel devices. They can also clear the devices of any remaining private data. So, when a new guest checks in, the room TV will not record previous logs.

In addition, device management security prevents guests from fiddling with the TV too much. Admins can prevent them from tweaking system settings, installing unauthorized apps, or viewing private data. They’ll also nix attempts to go beyond authorized usage by shutting down or disabling any device remotely.

MAXIMIZING REVENUE AND LOYALTY WITH COMMERCIAL TV SOLUTIONS FOR HOTELS The first option is to upgrade the entire fleet to smart TVs and allow unbridled access to their many services. Alternatively, hotels that wish to retain their existing flatscreen TVs can still go smart. Investing in set-top boxes or USB sticks can add smart TV functionality to each device.

Giving guests the ability to cast their devices or log into streaming services via hotel TVs allows them to enjoy their stay more. In fact, in a 2020 survey, both guests and hoteliers confirmed that enjoying streaming services on the hotel TV is a preferable experience versus video-ondemand.

EMBRACE THE NEW NORMAL WITH A SMART COMMERCIAL TV FLEET With travel restrictions lifted, business travellers and tourists are now bringing their playlists with them to their destinations. In the absence of any scheduled activity, hotel guests want nothing more than to lie down and watch their favourite streaming shows.

By investing in commercial TV fleets that allow streaming and other smart features, hotels give guests what they want. The increased functionality provides an unmatched customer experience, which will drive loyalty to your hotel and boost your revenue.

Navigation Brewery and Attic Brew Co. Named Best in the Midlands at SIBA Independent Beer Awards 2023 Navigation Brewery in Nottingham and Attic Brew Co. in Birmingham have taken the overall Gold awards in SIBA’s Midlands Independent Beer Awards in Cask and Keg beer – making them officially the two best beers in the Midlands for 2023.

The awards are run by the Society of Independent Brewers (SIBA) and are hosted by the Rail Ale Festival at the Roundhouse, near Chesterfield which continues today. The competition sees a huge range of beer styles judged across cask and keg format, from traditional Bitters, Stouts and Porters, to New England IPAs, Lagers, Speciality and Sour beers.

It was Navigation's deliciously fruity Golden Ale 'Rebel' that wowed judges in the cask competition with tropical fruit and citrus flavours and a clean bitterness in the balanced finish. Craig Nightingale, reserach and development brewer at Navigation, was on hand to collect the Overall Champion Cask Beer award on behalf of their three-person team; "I'm over the moon to win, I love this beer, it is one of my favourite beers, and its the one I drink in the pubs at night. So it's great to see it win as it's the first time it has been in the running for awards aswell. The beer is based around citra hops and it's just super sessinable, super easy drinking, really crisp and really

flavourful."

The other big award was the Overall Champion Keg Beer, which went to Attic Brew Co.'s 'Signals' IPA, which impressed with big citrus and strone fruit flavours of grapefruit, apricot and blackcurrant. Attic Brew Co.'s Business Development Executive John Nowacki accepted the prestigious award; "It's amazing to win the award, we think we're brewing some really good beers but it's nice to have that backup to know that we're on the right track. We brew really hop-forward but really drinkable beers, with loads of body and not too much bitterness so you can enjoy a few different beers."

SIBA Chief Executive Andy Slee was on hand to dish out the top awards in the Midlands, he commented on the quality of the entries; “Huge congratulations to all of this year's winners and in particular our Overall Champions who not not only won their style categories but went on to be named the best of the best in what was an extremely hard fought final round judging. The quality of beers in the competition was superb and I want to say a huge thank you to the Rail Ale festival for being such fantastic hosts and for ensuring all of the beer was served in such superb condition."

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 .

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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?

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

Essex Pub Hate Crime Incident - It’s Not Simply A Question Of The Law, But What The Public Want 20

CLH Digital

Issue 162

By Craig MacKenzie, a partner and Head of the High-Profile & Private Crime Division at Forbes Solicitors (www.forbessolicitors.co.uk)

Although a high-profile incident of an alleged hate crime involving an Essex pub may not end in criminal charges, it serves as a reminder of the importance of respecting public opinion for hospitality operators.

The White Hart Inn in Grays, Essex hit national news headlines after police officers removed golly dolls from its premises. The Home Secretary was reportedly furious with Essex Police Force’s approach, with Suella Braverman supposedly of the opinion that police efforts should have been concentrating on catching real criminals rather than seizing toys.

Following the police action, the team running the pub hit back and vowed to put dolls back on public display. This wasn’t the end of the matter. Suppliers refused to work with the pub, its premises were graffitied and vandalised, and Camra removed the pub from its Good Beer Guide. The whole incident led to the leaseholders closing the pub for business around four weeks after police seized the dolls.

This recent chain of events was set in motion by an allegation of a hate crime against the leaseholders and their refusal to remove the dolls from public display earlier this year. The publicans argued they weren’t racist, and that young people don’t understand the history of the dolls.

It also seems that the leaseholder’s position of defiance was buoyed by the local authority’s previous position on this matter. In 2018, a complaint was made to Thurrock Council about the dolls being offensive and representing a racially aggravated crime. The council launched an investigation, but ultimately no further action was taken by them.

The complexities of this incident could explain the council’s previous decision. Displaying the dolls would not

automatically result in the commission of an offence or constitute a hate crime. A hate crime is any criminal offence motivated by hostility or prejudice towards a victim due to their membership or perceived membership of their race or religion.

However, in some circumstances, such actions could amount to a hate crime. It is a question of purpose and intention. If, for example, they intended to cause harassment, alarm, distress, or stir up racial hatred, then they would likely have committed a hate crime. In a case like this, the police would usually look for supporting ‘mindset evidence’ that determines the intent of such actions. This may involve gathering evidence, including social media posts and witness statements that show previous occasions of racism committed by the leaseholders.

Updated non-crime hate incident guidance issued by The College of Policing, which is due to be enforced in the coming months, adds another layer of consideration for police investigations. The guidance aims to support the prioritisation of freedom of speech and that non-crime hate incidents should not be recorded where there is no basis to conclude that an incident was motivated by hostility.

Further investigation could find that the leaseholders haven’t shown any hostility or demonstrated intentions of racial hatred, and there are no grounds for criminal charges. Although this is a possible outcome, it becomes almost irrelevant - certainly from a commercial perspective - for the leaseholders. The opinions of suppliers, customers, and the general public are that the publicans were being, at the very least, racially insensitive.

Any business looking to engage and sell to the public successfully must be mindful of the court of public opinion. Suppose customers and the third parties critical to running a successful hospitality business disagree with an organisation’s position and come up against conflicting values. In that case, the business will likely fail.

In this case, the pub operators had an opportunity as early as 2018 to consider that their public display was not what the public wanted. Positively responding could have saved their business from a backlash and closure.

Taking early advice from an independent legal or business advisor might have prevented the business from failing.

13 Esteemed Hoteliers Awarded Master Innholder Status 13 hoteliers that have showcased their commitment to the hospitality industry have been awarded Master Innholder status following this year’s round of applications.

The award, created by the Worshipful Company of Innholders, is given to those that have demonstrated themselves as proven leaders within the industry. Those selected are also chosen for their commitment to influencing and improving standards, as well as inspiring the next generation of talent. The 13 new Master Innholders include: · Anne Golden, Vice President Operations, UK & North America and General Manager, Pan Pacific London · Chris Wayne-Wills, CEO, Crerar Hotels · Douglas Waddell, Operations Director, Hand Picked Hotels · Grant Campbell, Nobu Hotel London Portland Square · Jeremy Goring, Chief Executive, The Goring

· Richard Hassell, Co-Proprietor and Managing Director, the Islington Country House Hotel and Spa · Richard Palmer, Managing Director, Devonshire Hotels and Restaurant Group Limited · Sonja Vodusek, Managing Director, The Peninsula London · Stefanie Hardy, General Manager, Park Plaza Victoria Commenting on the new Master Innholders, Dan Rose-Bristow MI, the chairman of the Master Innholders said: “I am extremely proud to extend a warm welcome to the Master Innholders organisation’s 13 new members. They have all displayed a remarkable passion and dedication to the hospitality industry and are making valuable contributions not only to their own hotels but also to the industry as a whole. My heartfelt congratulations go out to each of our new Master Innholders.”

· Matt Townley, Regional Operations Director, Dakota Hotels

As a leading force in the hotel industry, the Master Innholders is renowned for its commitment to promoting education and development within the sector. Its various programs, such as the Master Innholders Aspiring Leaders Diploma, the Innholders Scholarship, the Hotel Leadership Conference and MIDAS, are all designed to offer career-changing training and support and promote discussion and research into the pressing challenges the industry faces today.

· Nick Davies, General Manager at the Marylebone Hotel London

For more information about the Master Innholders visit: www.masterinnholders.co.uk

· Johan Scheepers, General Manager, Kimpton Clocktower Hotel · Lynn Brutman, Regional Vice President and General Manager, Four Seasons Hotel London at Park Lane

Plymouth’s Hotel Market Vies For Top Spot As UK Rising Star Colliers UK Hotel Market Index highlights Britain’s Ocean City’s strong performance and ever-growing popularity as a destination Plymouth has been named as a rising star in the UK hotel sector.

Britain’s Ocean City came out ahead of destinations including Glasgow and Oxford in the top five rising markets identified by commercial real estate firm Colliers in its 2023 UK Hotel Market Index.

It was ranked second in both that category and in the ratings for the highest occupancy rates in 2022 – boasting 79.7%, just a couple of percentage points behind Norwich.

The index analysed the performance of 38 UK cities across ten performance indicators including occupancy figures, average daily room rates, RevPAR growth, development costs, land prices and market appetite.

Plymouth also featured as joint third in the Development/RevPAR Index which lists the best markets for future investment potential when considering hotel performance in the region and development costs.

Amanda Lumley, Destination Plymouth’s Chief Executive, says: ”It’s exciting and rewarding to see our beauti-

ful city going from strength to strength. The results of the Colliers 2023 UK Hotel Market Index clearly show how regional cities are continuing to perform well, and Plymouth’s achievements are something we are very proud of. Plymouth has recently been spotlighted as one of the most underrated destinations in the World to visit by ‘Time Out’ magazine as well as England’s best place to live by ‘Totaljobs quality of living index’, so what better time to invest in new hotel development opportunities here in the city.”

The results of this year’s Index follow Colliers’ prediction three years ago that positioned Plymouth as the hotel market set to bounce back quickest after the easing of Covid-19 lockdown restrictions.

Marc Finney, head of Hotels & Resorts Consulting at Colliers added: “For some years now Plymouth has enjoyed significant demand growth, without a commensurate increase in supply.

This market imbalance is likely to continue until new quality stock can be opened. While there are new projects and openings in the pipeline which will be welcome new additions, it is unlikely that those projects underway will be sufficient in themselves and there’s opportunity for further investment in the market.”

£2 Bus Fare Extension Good News for Pubs: CAMRA 22

CLH Digital

Issue 162

Speaking after the Department for Transport announced an extension to the capped £2 single journey bus fare in England until the end of October, CAMRA Chairman Nik Antona commented:

down the pub can bring.

“We hope that the extended £2 bus fare scheme will help more people to support their locals over the next few months in an affordable and environmentally friendly way.”

“£2 bus fares have helped to make getting to and from the pub more affordable.

At a time when the beer and pub trade needs as much support as it can get, the decision to extend the cheap fares scheme until the end of October is undoubtedly good news.

With bus patronage still at around 85 to 90% of pre-pandemic levels, there are a number of ongoing challenges for bus operators.

“Our local pubs, social clubs, breweries and cider producers are vital parts of community life up and down the country. That’s why CAMRA’s Summer of Pub campaign is encouraging as many people as possible to head down to their local this summer to enjoy the community spirit that only a pint of real ale or cider

The government’s existing £60 million investment to cap single bus fares has already shown early signs of increased bus use, with an independent survey of 1,000 people from passenger watchdog Transport Focus showing that 7% of people say that they are using the bus more.

Fordham Pub Opens New Coffee Shop to Provide Meeting Place for Local Community The opening of a new coffee shop at the Three Horseshoes in Fordham, Essex, is helping members of the local community get together.

The pub was purchased by Moira Edwards just before the third Covid lockdown in 2020. Moira and her team like many pubs across the UK began to serve takeaway drinks and snacks to people living locally from an outdoor shed next to the pub.

It soon became obvious that the coffee shop was needed as a permanent service for the local area offering affordable snacks and a place for people to meet. Fordham is a village six miles from Colchester, Halstead and Sudbury with limited transport and a lack of local services.

The new coffee shop called The Coffee Shed was opened with the expert help and a Community Services Fund grant from Pub is The Hub, the not-for-profit organisation that helps pubs to diversify and provide essential local services.

The Coffee Shed is now situated in a renovated building next to the pub and has seating with views over the Woodland Trust fields.

It has extended its food offer from freshly made croissants and sausage rolls to include paninis, cro-buns,

seasonal fruit, locally-made Temprd chocolate and old-fashioned sweets. It also offers freshly baked artisan sourdough, Sticky Pickle chutneys and pickles to takeaway.

The Coffee Shed also supports a wide range of other local suppliers including Dedham Vale honey, Fairfield Farm crisps, Colchester fresh fish and Anglia Produce.

Moira said: “It’s an exciting time for us. We have so many visitors to The Coffee Shed in the mornings, so we wanted to create a comfortable welcoming space for our guests to enjoy their time with us. It’s become a popular destination for locals and dog-walkers, so it’s great to be able to create this new area and also expand the food offering.”

Pub is The Hub regional advisor Jeremy English said: “The Coffee Shed is a great place for people to meet and socialise in a relaxed environment.

“The Three Horseshoes is at the heart of the village offering a place for people to get together. It is a great example of a pub supporting people in the local community.”

Punch Pubs & Co Launches ‘Punch Promise’ Punch Pubs & Co has unveiled its inaugural Environmental, Social and Governance (ESG) report – Punch Promise – highlighting the business’ ongoing commitment to sustainability and responsible business practices.

Punch has already taken significant steps towards reducing its carbon emissions and has introduced innovative employee mental health, diversity and inclusion programmes as part of their ‘Push the Pineapple’ initiative.

Punch’s strategy, which forms a part of their ‘Doing Well, By Doing Good’ programme, is underpinned by the United Nations Sustainable Development Goals (SDGs), with the aim of helping its pubs to contribute towards the world’s goals, albeit at a local level.

The team has also developed relevant strategic partnerships, implemented energy audits/saving solutions and a behaviour change programme, as well as starting to roll out smart metering, parcel lockers and electric vehicle charging points across their pub portfolio.

The business has identified four SDGs that are most relevant and has set ambitious commitments and targets to tackle these.

Chief Executive Officer, Clive Chesser, said: “We’re on an exciting journey, and ongoing collaboration with our employees, Publicans, Management Partners, and suppliers is helping to make our business and, in turn their business’, more ethical and environmentally friendly for the benefit of our guests and the communities that we serve.

The SDGs are part of the largest and best-understood framework, adopted by more than 80% of leading businesses.

Goal 3 – Good Health & Well-being Aimed at promoting and enabling both physical and mental well-being, ensuring that Punch is a great place to work and encourages the communities that it serves to consider health choices.

Goal 7 – Affordable & Clean Energy

Aimed at accelerating the transition to clean energy.

Goal 8 – Decent Work & Economic Growth Ensuring good working conditions whilst supporting sustainable economic growth.

Goal 12 – Responsible Consumption & Production A focus on achieving zero waste to landfill, educating and supporting suppliers on sustainable choices, and achieving net zero by the end of 2040, aligned to the science-based targets initiative.

“We are focused on offering safe and supportive spaces that provide reasons for people to visit whilst having a positive impact on society.”

You can read the report, including Punch’s overarching commitments and targets in more detail at: www.punchpubs.com/promise

FOR THE LATEST NEWS VISIT WWW.CATERERLICENSEE.COM

‘New Approach’ Needed to Business Rates Issue 162

Lack of action to address an outdated and costly business rates system is holding businesses back, UKHospitality Scotland said today.

Responding to the Ministerial Statement on non-domestic rates, UKHospitality Scotland Executive Director Leon Thompson said: “The current system of business rates is holding our businesses back, with the punitive rates they pay preventing investment. It’s clear a new approach is needed if we are to achieve the Barclay Review’s aim of a business rates system that supports and encourages long-term investment.

“We’re hearing from hospitality businesses that their rateable values have increased by up to 50%, which makes the report from the Chief Statistician today, that rateable values are decreasing, surprising. The report does not reflect the reality on the ground, as felt by many of our businesses.

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“Instead, increased business rates are reducing the ability of businesses to invest, stifling economic growth and the creation of new jobs. Additionally, businesses are spending thousands of pounds and precious hours on appeals, in an effort to reduce poorly calculated bills.

“The divergence in business rates north and south of the border sees our members pay higher rates here in Scotland than comparable businesses in England.

Today’s news that the Scottish Government will not deliver on its manifesto commitment to reduce the Higher Property Rate, bringing it into line with England, is a further illustration of the extra costs hospitality businesses face here.

“The New Deal for Business Group and details of a sub-group to look at nondomestic rates is welcome news. There is much to do to improve the system and UKHospitality Scotland looks forward to engaging with the Business Group and the sub-group on this issue.”

Contract Caterers’ Sales Climb 30% Year-On-Year To Continue Post-COVID Revival

Contract caterers’ sales in the first quarter of 2023 finished 30% above the same period in 2022, the latest Contract Catering Tracker from CGA by NIQ and Bidfood reveals. he strong quarter extends the sector’s recovery from the COVID crisis and reflects consumers’ steady return to workplaces and other locations served by contract caterers. It represents a small improvement on the 27% growth recorded by the Tracker in the fourth quarter of 2022.

However, the latest year-on-year comparison benefits from a challenging first quarter of 2022, when the Omicron variant of COVID-19 kept some consumers away from public spaces. With inflation running above 10%, growth is also more modest in real terms.

CGA’s Contract Catering Tracker aggregates sales from leading operators to provide quarterly reports with year-on-year analysis. It offers businesses a valuable benchmarking tool to measure performance across various metrics and market groupings, and participants in the Tracker receive additional analysis in return for their contributions.

Karl Chessell, CGA’s director – hospitality operators and food, EMEA, said: “These figures show contract caterers have made a strong recovery in the last 12 months from the turmoil created by COVID restrictions. Demand for the sector remains high, and we can expect the positive trends to continue through the spring and summer. However, with soaring costs putting caterers and their clients they serve under strain,

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trading conditions will remain challenging for some time to come.”

Debra Morrell, business development controller for B&I at Bidfood, said: “Although there are some variations by month and the trend for March looks to be a little down on the months of January and February, the latest quarterly growth vs last year remains encouraging, sitting at 29.6%, which is ahead of the previous quarter which was 26.8%. We are heartened to see that positive upward trend across contract catering continues, particularly in the private sector, despite the three major challenges impacting the sector: rising food inflation, the cost of living crisis and staff shortages. Businesses are showing strong resilience, agility, and resourcefulness when it comes to encouraging footfall and spend at a time when consumers are counting every penny.”

UKHospitality chief executive Kate Nicholls said: “Contract catering plays such an important role in keeping the nation fed in our workplaces, schools, hospitals and armed forces, to name a few, and I’m pleased that it has continued its strong performance and is able to take advantage of increased demand.

“Of course, food and drink inflation remains stubbornly high and that continues to be a significant challenge that prohibits the sector growing at the speed it could be. We’ve seen incremental decreases in the rate of food and drink inflation and I hope this continues to ease pressure for contract caterers.”

CAMRA Closes its Brew2You Platform 24

CLH Digital

Issue 162

The Campaign for Real Ale will cease its Brew2You operations from 31 May 2023.

In the early months of the COVID-19 pandemic, CAMRA launched its Brew2You platform in response to brewers, pubs and consumers who wanted an efficient way to buy real ale, cider and perry from outlets other than supermarkets. Brew2You gave consumers access to live fresh beers throughout the national lockdowns of 2020 and 2021.

To date, the Brew2You platform has accumulated more than £207k of revenue for suppliers, through a total of 5751 orders. 85% of this revenue was amassed during the lockdown periods when beer lovers were unable to frequent their local for a pint. The support that the service provided for independent brewers and cider makers was paramount in a period of uncertainty for the trade.

With lockdown restrictions no longer in place, and many UK brewers and cider makers having since developed their own online platforms, enabling consumers to purchase beer and cider directly from the producer, there has been a reduced need for the continued maintenance of Brew2You.

Sellers and customers were given two months’ notice of the decision to close down Brew2You by 31 May 2023.

CAMRA national Chairman Nik Antona said: “I am pleased at how successful CAMRA’s Brew2You initiative has been over the past few years, and I would like to thank the public who used the platform to support local suppliers.

“The pandemic was an age of uncertainty for publicans and the brewers and cider producers who serve them, with its effects still being felt today. Now lockdown restrictions have been lifted, consumers can freely access fantastic real ale, cider and perry by supporting our local pubs, social clubs and taprooms, meaning Brew2You has now served its purpose.

“Although we have now seen the end of the COVID-19 pandemic, the outlook for the trade is far from stable. With government help with energy bills being cut and costs still rocketing, many pubs and social clubs are struggling at this make-or-break time for the licenced trade. That’s why CAMRA is encouraging everyone to support their locals as part of the Summer of Pub campaign, so they can continue to survive and thrive.”

Middlesborough Pub Undergoes £310,000 Refurbishment The Miners Arms on Eston Highstreet has re-opened following a major investment of £310,000!

“Opening night was fantastic, it was amazing to see all our customers, old and new, coming to see what the pub has to offer!

The pub is part of the Proper Pubs division at Admiral Taverns and has undergone a complete transformation to create a brandnew look with fresh décor to appeal to the local community. Inside, the pub’s existing two spaces have been merged into one to offer a larger and brighter space for socialising. The renovation has also allowed for a dedicated sports and entertainment area to be installed, complete with flat screen televisions, as well as a brandnew bar and updated furniture and flooring throughout.

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

Outside, the Miners Arms features brand new lighting and signage to greet customers, as well as a refreshed outdoor space for visitors to enjoy all year round.

For opening night, customers enjoyed live music from local singer and artist, Micky Glamz who performed a special rock show.

Operator of the Miners Arms, Nicki Jack, said:

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

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

Proper Pubs is always supporting its communities through an array of events and charity fundraising initiatives, from Christmas selection box collections to local foodbank donations. This Easter, Proper Pubs collected over 12,200 Easter Eggs for local charities and recently installed its 85th defibrillator across its estate.

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The Cost of Socialisation Crisis? Survey Reveals How Rising Cost Of Living Is Impacting The Drinks Industry A new survey has uncovered the impact of the impact that the cost of living crisis is having on the drinks industry, as over a quarter (28%) of Brits say they’re going out with friends to bars, cafés, and restaurants less now, since the cost of living crisis began.

The survey also looked at Brits’ drinking habits when they’re catchingup with friends and family – with the ‘sober curious’ trend emerging, as Brits said they would rather catch-up over a cold drink, such as lemonade or juice, rather than a wine, beer, G&T or cocktail!

According to the research, consumers’ favourite setting to catch-up with friends and family is over a drink in a bar or café. However, as the purse strings tighten, Brits are catching up in bars, cafés and restaurants much less now.

However cocktails still prevailed over their non-alcoholic counterparts, mocktails.

And Gen Z is the worst affected age group, with 42% of 18-24-yearolds saying they’re going out with friends to these places less since the cost of living rose.

Instead, the research suggests that Brits are catching up via text – instead of over a drink (or even just a phone call – as more than one in five admitted they haven’t called a friend in over three months)!

The research was conducted by The Ice Co, Europe’s leading ice manufacturer, as part of its Break The (dev)Ice campaign – which aims to encourage Brits to get together in-person, over an cold drink, to have more meaningful conversations.

Consumers’ favourite drinks to catch-up over were revealed as: • Cup of tea, coffee or hot chocolate • A cold soft drink • A beer or cider • A glass of wine • An iced tea or coffee • A cocktail • A smoothie or milkshake • A gin and tonic • A spirit (e.g. vodka, whisky or rum) • A mocktail The survey also found that Gen Z are turning their backs on the tradi-

tional cuppa, as 18-24 year-olds were the only age group not to place a cup of tea at the top of the list – with cold drinks taking the top spot!

Despite the cost of living impacting Brits’ levels of socialisation, the well-being benefits of meeting up with friends and family are clear to see – 50% of respondents said it makes them feel happier and a further 28% said it helps them to feel less stressed. With this in mind, The Ice Co is encouraging Brits to come together to have more meaningful conversations over a nice, icy drink.

Lucy Redman, head of marketing at The Ice Co, said: “Catching up with friends and family is so important for our well-being, but worryingly, our research has shown that the cost of living crisis is having a real impact on how often consumers are doing this.

“At The Ice Co, we want to encourage friends and families to Break The (dev)Ice this summer, and come together in-person, rather than via text or call, to enjoy a refreshing, icy cold drink.

“Whether it’s a gin and tonic, a cocktail, or an icy lemonade, it’s so important that we take the time to reconnect, enjoy each other’s company, and have our meaningful conversation in-person rather than through our phones.”

Award Winning Operators Take on Second Pub after £300,000 Investment The Bell in Tring, Hertfordshire, has reopened its doors after a £300,000 investment by pub owner Greene King Pub Partners.

The pub will be operated by award winning multiple operator and Hertfordshire based brewery Farr Brew. Farr Brew also operates The Elephant & Castle in Wheathampstead with Greene King Pub Partners, which recently won ‘Best Rural Craft Beer Pub’ at the SIBA Business Awards 2023.

The £300,000 investment has been used to transform The Bell, which is believed to be one of the oldest pubs in Tring, into an upmarket and contemporary pub.

Inside, the pub has been completely redecorated with new fixtures and fittings including new seating, lighting, tables and a newly built bar.

Operated by Farr Brew, The Bell in Tring will serve Farr Brew’s ales along-

side a food menu of pub classics plus delicious a la carte options with light bites too – all locally sourced from high end suppliers and producers. It will also pride itself on a high quality of service in a modern and contemporary environment.

Dan Robinson, Managing Director of Greene King Pub Partners, said: “Our £300,000 investment has transformed The Bell. I am delighted to be growing our successful business partnership with Farr Brew as we help them to grow their award-winning pub business. I look forward to seeing The Bell go from strength-to-strength as their second pub with us.”

Nick Farr and Matt Elvidge, founders of Farr Brew and operators of The Bell, said: “As a growing pub operation, we are delighted to have opened our second pub in partnership with Greene King Pub Partners.

“The pub has been transformed through its investment and we look forward to welcoming new customers through its doors to experience our great beer and wonderful hospitali-

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Chef Tommy Banks And Family Open The Abbey Inn, Byland The aim to reduce food waste and offer more low carbon foods in the hospitality industry is set to be a key focus for the Sustainable Hospitality Alliance’s partnership with World Resources Institute (WRI).

The Alliance and the WRI have a shared commitment to helping the hospitality industry reduce its food-related emissions by 25% by 2030. By shifting to low carbon foods and reducing food waste the industry can maximize its action on climate change and meet its targets for addressing the climate crisis.

The partnership aims to engage employees and customers by bringing the latest science to the industry and provide networking opportunities to share lessons in reducing food-related emissions. As part of this activity, WRI attended and supported the Alliance’s annual summit earlier this month.

The partnership will include the WRI helping to formally verify the Alliance’s renowned Hotel Carbon Measurement Initiative (HCMI) aligns with the GHG protocol. The HCMI has recently been updated by the Alliance and they look forward to it being peer reviewed.

The Alliance will urge its members, representing over 50,000 properties and 7 million rooms globally, to commit to the Coolfood Pledge, as part of the partnership. This WRI initiative is a science-based target to reduce food-related emissions by 25% by 2030.

Those committed to the Coolfood Pledge receive individualized data analysis in an annual GHG emissions report in order to track progress in reducing GHG emissions. The aim is to provide an understanding to the industry as to what works with consumers to shift more diners toward plant-based foods.

Alliance members will be urged to join the Friends of Champions 12.3 network, which helps organisations use a “target-measure-act” approach to halve food loss and waste by 2030. This target aligns with the UN Sustainable Development Goal Target 12.3. ‘Friends of Champions 12.3’ is part of the Champions 12.3 network, of which WRI serves as secretariat.

World-class research and cutting edge resources will also be available to members of the Alliance who are on the journey towards Net Positive Hospitality.

Sustainable Hospitality Alliance CEO, Glenn Mandziuk, said: “We are delighted to be partnering with the World Resources Institute (WRI) to move the hospitality industry towards food sustainability. Combining the Alliance’s resources and knowledge with the WRI’s expertise and platforms, this partnership can help accelerate our members towards reducing food waste and

food-related emissions. We look forward to our Hotel Carbon Measurement Initiative (HCMI) being peer reviewed by the WRI, which will serve as an important step to ensuring a transparent and globally comparable approach to carbon, water and waste reporting.”

“Reducing food waste is a triple win for the hospitality industry – it helps meet important sustainability targets, engages customers, and can save significant money.

Research has shown that hotels have saved $7 for every $1 invested in fighting food waste,” said Liz Goodwin, Senior Fellow and Director, Food Loss and Waste at WRI. “By joining Friends of Champions 12.3, SHA is connecting its members to a network of businesses and others who are leading the fight to halve food loss and waste by 2030.”

“This partnership sets the hospitality industry up to significantly reduce the climate footprint of the food it serves,” said Jenny Arthur, Head of Membership Development for Coolfood at WRI. “Through Coolfood, companies will have access to cutting edge behavioural science on how to sell low carbon food, as well as rigorous data and support to help them reduce emissions.

We’re excited to welcome them to the movement for delicious climate action.”

KEY STATISTICS ON FOOD AND SUSTAINABILITY: The production of food including agriculture and related land-use change (e.g., deforestation) accounts for nearly a quarter of global greenhouse gas (GHG) emissions. Shifting diets is essential to hit the global climate targets.

As the world population approaches 10 billion by 2050, emissions from agriculture and land could grow to take up the majority of the “carbon budget” for limiting global warming to acceptable levels.

Beef requires 20 times more land and emits 20 times more GHG emissions per gram of edible protein than common plant proteins, such as beans. Helping more people shift away from meat-centered and toward more plant-forward diets can have tremendous climate and other environmental benefits.

More than one billion tonnes, or one third of all food produced, is lost or wasted each year.

Approximately 17% of food is wasted at the retail and consumer levels.

Current levels of food loss and waste are responsible for wasting a quarter of all the fresh water used in agriculture, wasting nearly a quarter of all the fertilizer that is used, using an amount of land greater than the area of China, which could have otherwise been used for food that was consumed, driving 8-10% of global greenhouse gas emissions, costing the global economy more than $1 trillion every year.

A Touch Of Class: Stannah Helps Modernise Historic Entertainment Venue

It can be said that every entertainment venue has a sole purpose: to transport their patrons into another world where their cares can be forgotten, if only temporarily. For those venues that wish to transport their guests to a bygone era of glitz and glamour, it can be challenging to strike the right balance between modern conveniences and historical preservation.

Lifts are a regular focus of this challenge in heritage buildings, and Blackpool Winter Gardens is no ordinary building. First opened in 1878, this Grade II Listed 3,000-seater entertainment complex has entertained countless millions throughout the history of the popular Lancashire seaside resort town. Like any other building with more than one level, the requirement to safely and reliably transport people from one floor to another, especially those with limited mobility, is an essential one.

THE CHALLENGE

was selected to undertake a complete replacement.

Philip Jackson, Head of Maintenance, Winter Gardens Blackpool

THE CLIENT Winter Gardens became a popular trend in the late 1800s in numerous seaside resorts and spas, and were so called because they offered the possibility of extending the fun and entertainment of the summer season into the cold and darkness of winter. The Winter Gardens entertainment complex in Blackpool includes a theatre, ballroom and conference facilities and has been rebuilt and added to many times over the decades.

One of the lifts at the Blackpool Winter Gardens, located right next to the historic Opera House theatre, had been in desperate need of repair for a long time. Used to transport patrons up to the upper Circle and Balcony seating areas, it is an essential piece of infrastructure to allow step-free access to these sections. The existing OTIS passenger lift dated back to somewhere around the 1950s was only safely able to carry 4 persons or a maximum load of 380 kg, and looked very dated with its plain oak panelling.

The new Stannah lift features reflective surfaces to add the perception of depth to the floor space of the lift, as well as touches that reflect the glitz and glamour of the Arts and Crafts Movement, such as brass panels and handles.

Stannah provided a new Mac Puersa full ECO passenger lift, which is much more energy efficient than its predecessor. It offers a capacity of 8 persons or a maximum load of 630 kg.

The beautiful Art Deco interior of the Blackpool Winter Gardens Opera House, reconstructed in 1939, oozes sophistication and character.

The Opera House is one of the UK’s largest theatres and continues to attract some of the world’s biggest touring shows and events to Blackpool. The iconic theatre has seen a host of famous stars on its stage since it first opened in 1939, including Frank Sinatra, Judy Garland and Shirley Bassey.

THE RESULT The existing lift dated back to the 1950s and in looks did not quite match up to the richness of its surroundings.

Since the lift could not be repaired due to some of its components becoming obsolete, the lift had been long out of service until Stannah

with its retro push buttons.

“Stannah was the ideal choice for the replacement of our Opera House passenger lift, which had been out of service for over 12 months. Working with Stannah has been so easy, and constant communication was kept from start to finish.”

The project manager from Stannah, Lee Mahoney, worked in close collaboration with the Winter Gardens’ head of maintenance Phil Jackson to design a lift that would complement the iconic architecture and decor of the first and third floors. Stannah also designed the brass plates on the landings to give a glamorous look to the control panel

Although there were some challenges involved in the installation process, such as large heating pipes which had to be removed in the shaft, and having to avoid noisy works during opera and cinema shows on certain days, these issues were worked around with good communication on both sides, and the installation was completed in 8 weeks.

“Stannah has been great to work with from start to finish. They have impressed us so much that I am once again working with them on our replacement program for another two lifts.”

Philip Jackson, Head of Maintenance, Winter Gardens Blackpool With its 150-year history, Stannah truly understands the importance of heritage, and with their Stannah Promise, also live up to their company values on a daily basis to offer Blackpool Winter Gardens the perfect mix of quality, safety, sustainability, reliability and cost-effectiveness.

Visit www.stannahlifts.co.uk for further information.

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Issue 162

Sustainable Hospitality Alliance Partners with World Resources Institute to Support the Hospitality Industry Tackle Climate Change Through Food ed emissions. We look forward to our Hotel Carbon Measurement Initiative (HCMI) being peer reviewed by the WRI, which will serve as an important step to ensuring a transparent and globally comparable approach to carbon, water and waste reporting.”

The aim to reduce food waste and offer more low carbon foods in the hospitality industry is set to be a key focus for the Sustainable Hospitality Alliance’s partnership with World Resources Institute (WRI).

The Alliance and the WRI have a shared commitment to helping the hospitality industry reduce its food-related emissions by 25% by 2030.

By shifting to low carbon foods and reducing food waste the industry can maximize its action on climate change and meet its targets for addressing the climate crisis.

“Reducing food waste is a triple win for the hospitality industry – it helps meet important sustainability targets, engages customers, and can save significant money. Research has shown that hotels have saved $7 for every $1 invested in fighting food waste,” said Liz Goodwin, Senior Fellow and Director, Food Loss and Waste at WRI. “By joining Friends of Champions 12.3, SHA is connecting its members to a network of businesses and others who are leading the fight to halve food loss and waste by 2030.”

The partnership aims to engage employees and customers by bringing the latest science to the industry and provide networking opportunities to share lessons in reducing food-related emissions. As part of this activity, WRI attended and supported the Alliance’s annual summit earlier this month.

“This partnership sets the hospitality industry up to significantly reduce the climate footprint of the food it serves,” said Jenny Arthur, Head of Membership Development for Coolfood at WRI. “Through Coolfood, companies will have access to cutting edge behavioural science on how to sell low carbon food, as well as rigorous data and support to help them reduce emissions. We’re excited to welcome them to the movement for delicious climate action.”

The partnership will include the WRI helping to formally verify the Alliance’s renowned Hotel Carbon Measurement Initiative (HCMI) aligns with the GHG protocol. The HCMI has recently been updated by the Alliance and they look forward to it being peer reviewed.

The Alliance will urge its members, representing over 50,000 properties and 7 million rooms globally, to commit to the Coolfood Pledge, as part of the partnership. This WRI initiative is a science-based target to reduce food-related emissions by 25% by 2030.

Those committed to the Coolfood Pledge receive individualized data analysis in an annual GHG emissions report in order to track progress in reducing GHG emissions. The aim is to provide an understanding to the industry as to what works with consumers to shift more diners toward plant-based foods.

Alliance members will be urged to join the Friends of Champions 12.3 network, which helps organisations use a “target-measure-act” approach to halve food loss and waste by 2030. This target aligns with the UN Sustainable Development Goal Target 12.3. ‘Friends of Champions 12.3’ is part of the Champions 12.3 network, of which WRI serves as secretariat.

World-class research and cutting edge resources will also be available to members of the Alliance who are on the journey towards Net Positive Hospitality.

Sustainable Hospitality Alliance CEO, Glenn Mandziuk, said: “We are delighted to be partnering with the World Resources Institute (WRI) to move the hospitality industry towards food sustainability. Combining the Alliance’s resources and knowledge with the WRI’s expertise and platforms, this partnership can help accelerate our members towards reducing food waste and food-relat-

KEY STATISTICS ON FOOD AND SUSTAINABILITY: The production of food including agriculture and related land-use change (e.g., deforestation) accounts for nearly a quarter of global greenhouse gas (GHG) emissions. Shifting diets is essential to hit the global climate targets.

As the world population approaches 10 billion by 2050, emissions from agriculture and land could grow to take up the majority of the “carbon budget” for limiting global warming to acceptable levels.

Beef requires 20 times more land and emits 20 times more GHG emissions per gram of edible protein than common plant proteins, such as beans. Helping more people shift away from meat-centered and toward more plant-forward diets can have tremendous climate and other environmental benefits.

More than one billion tonnes, or one third of all food produced, is lost or wasted each year.

Approximately 17% of food is wasted at the retail and consumer levels.

Current levels of food loss and waste are responsible for wasting a quarter of all the fresh water used in agriculture, wasting nearly a quarter of all the fertilizer that is used, using an amount of land greater than the area of China, which could have otherwise been used for food that was consumed, driving 8-10% of global greenhouse gas emissions, costing the global economy more than $1 trillion every year.

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Spirits and Cocktails

Issue 162

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Mixologist's Garden: The Rising Sensation Among UK Bartenders Mixologist's Garden, a revolutionary concept in the world of garnishes for professionals, is rapidly gaining popularity among bartenders across the United Kingdom. With its innovative freeze-dried technology, Mixologist's Garden has emerged as the go-to resource for bartenders seeking to create unique and extraordinary drink experiences.

The Mixologist's Garden garnishes come in various Berries and Citrus to complement a wide range of cocktails and drinks. The brand's products are all-natural, vegan-friendly, gluten-free and without any preservatives ensuring that everyone enjoys them, while freeze-drying technology offers months of ambient shelf-life for bars.

The response from bartenders has been overwhelmingly positive, with many praising Mixologist's Garden for its commitment to quality and sustainability.

"Our mission is to empower bartenders to create the Perfect Serve and

delight their customers," said Stuart Findlater, business director of Mixologist's Garden. "We are thrilled to see the enthusiasm and passion that UK bartenders have embraced our concept with. It's incredible witnessing how our carefully curated selection transforms cocktail menus nationwide."

Mixologist's Garden partnered with the most modern freeze-drying producers to achieve the highest quality. "We focus on quality at every stage of the process to deliver freeze-dried fruit suitable for delivering Perfect Serves."

Consumer research conducted in 2021 showed that over 80% of consumers prefer bars that pay special attention to making the Perfect Serve, whereas, in reality, only 42% of bars have any berries.

For more information about Mixologist's Garden, please visit www.mixologistsgarden.com or contact the brand directly at hi@perfectyourserve.info

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.

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.

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

For further information visit www.flavourblaster.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

“The ultimate in theatrical mixology.”

folklore.

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

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ISSUE 162 Issue 162

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

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

category, more consumers are becoming interested in alternative offerings.

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

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

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

MAKING THE MOST OF THE SUMMER MONTHS

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

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

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

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

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

for fruit cider customers.

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

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

WESTON'S CIDER REPORT

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

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

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

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

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

YOUR CIDER RANGE THIS SUMMER

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

CIDER DRINKING TRENDS FOR 2023

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

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

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

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

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

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

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

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

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

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

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

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

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

and find new favourites.

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

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

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

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

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Chef's Buyer's Guide

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

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

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

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

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

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

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

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

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

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

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

Bite to Pep Up Menus & Profits

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

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

www.peppadewfoodservice.co.uk

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

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

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

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

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

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

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

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

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

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

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

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

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

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

BETTER FOR OUR PLANET Plant-based meat is far more sustainable to produce than animal-based meat. Compared to a 1⁄4lb. U.S. beef burger, producing an original Beyond Burger uses*: 99% LESS WATER 93% LESS LAND 46% LESS ENERGY TASTING IS BELIEVING Visit www.beyondmeat.com for further information *As of June 2021.

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Chef's Buyer's Guide

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

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

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

Over the decades, the Vignier-Lebrun family have adopted a progressive outlook to understand bet-

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

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

Made with only the finest ingredients, our Gelato is never loaded with artificial additives and preservatives. Instead, we make sure that you are receiving the healthiest, most natural Gelato in keeping with Italian tradition. And unlike mass-produced ice-cream, artisan Gelato is carefully crafted from the heart.

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

Ariela’s Gelato was born out of a desire to recreate a world that was taken for granted back in Italy. For founder and owner Ariela Cesana, after moving to London, it was impossible to get a true taste of home: “I was so frustrated when I couldn’t find a Gelato in London

like the one I grew up with – so I decided to just make it myself!” And since 2006, Ariela has been on a journey to bring the luxurious taste of Italy to the UK. Made in small batches using only the purest, highest-quality ingredients, our Gelato uses the same traditional processes that can only be found in an authentic Italian Gelateria for a truly artisan, lovingly crafted, authentic Italian Gelato.

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

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

For further information see the advert on this page.

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

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

Small yet perfectly curated, the Bacchus Wines PLDC collection is handpicked and personally selected by the founders. They choose quality wines with provenance and integrity, with the utmost importance on the art of winemaking rather than mass production. In addition, they offer prices and service hospitality businesses can appreciate.

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

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

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

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

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

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

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

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

Ready to experience REALLY Crunchy Fries for yourself?

Visit https://pages.lambweston.eu/en/really-crunchy-fries to request a sample now.

Sources/References:

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

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Chef's Buyer's Guide

Discover the Power of Chefs’ Most Trusted Bouillon

*

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

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

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

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

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

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

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

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

OGGS® Aquafaba is an egg white alternative made from chickpeas, an innovative solution to removing egg whites

from cocktails. With six months shelf life and a neutral flavour profile, OGGS® Aquafaba functions exactly the same as egg whites in cocktails, while removing an allergen from your menu. With 72% less CO2e than eggs, you can create the same delicious drinks without the egg using OGGS® Aquafaba for a more inclusive and environmentally friendly cocktail menu.

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

For more information contact trade@loveoggs.com

Riso Gallo is the first international rice brand to have produced its rice from sustainable agriculture, making their premium best-selling risotto completely sustainable from field to fork!

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

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

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

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

ethical houses.

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

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

All Riso Gallo plastic vacuum packaging is now suitable for recycling, following the launch of a new eco-sustainable, low environmental impact plastic. Riso Gallo are the first company to adopt this sustainable packaging.

The Gallo Risotto Traditional, Arborio, Carnaroli, and the Carnaroli Rustico are now in packs using FSC certified cardboard outer to protect the grains.

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

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

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CLH Digital

Issue 162

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 162

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

39

Hospitality Technology Using Payment Systems to Increase Recession Resilience

Issue 162

CLH Digital

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£34 per we ek**

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.

With Compact ompact there’s there’s With SafePoint SafePoint C NO need to bank,, to visit the bank NO need to att the end o off the to cash-up a day off the ccompact day & all contents contents o ompact smart safe are insured by Loomis! safe ar e insur ed b yL oomis!

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www www.loomis.co.uk .loomis.co.uk

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CLH Digital

Issue 162

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

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

Issue 162

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 162

Products and Services

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

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.

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

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!

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 easyto-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

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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CLH Digital

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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.

Products and Services Battling Staff Shortages? Here’s How A Service Lift May Help 44

CLH Digital

Issue 162

By Mark Chapman, General Manager, Stannah Microlifts Staff shortages have been a challenge for British hospitality businesses, with data from the Office for National Statistics (ONS) showing a 56% increase in staff shortages in the accommodation and food service sector compared to pre-pandemic levels.

Many business owners may be under the impression that a service lift is expensive and disruptive to install, but this is often not the case at all. Microlifts from Stannah are compact, structure-supported and quick and easy to install. These reliable and hardwearing products are designed for operation 24/7, 365 days a year, supported by regular service visits from our expert local engineers.

To tackle this issue, businesses have had to turn to technology to ensure they can operate efficiently with fewer staff members. One option that can be easily implemented is the addition of service lifts to business premises. These lifts can move items like food, beverages, laundry, and luggage more efficiently between floors, reducing the manual time and effort required for tasks. This can help businesses run smoothly even with smaller teams, preventing waiting times from becoming unacceptable for customers.

So even when staff shortages bite, great service can still be provided to your customers - without the heavy lifting. With a durable and reliable Stannah lift sharing the load, your staff will be well-protected every day and able to do more than ever before.

As manual handling is such a risky business, Stannah has compiled a comprehensive Manual Handling Guide detailing how business owners can reduce the risks of staff injury and prevent further shortages due to injury.

Service lifts like the Microlift or Trolley lift can also reduce the risk of injury for staff and improve staff well-being by reducing physical strain, making the workplace more inclusive for those with disabilities or mobility issues.

For more information visit: resources.stannahlifts.co.uk/manual-handling

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

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.

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 re-engineered 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

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

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

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

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

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

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

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

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

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

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

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

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

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

For further information visit www.trevillion.co.uk

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

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

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

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

CLOSING DOWN SALE DUE TO RETIREMENT

ALL STOCK ITEMS REDUCED BY ON WEB SITE PRICES (EXC

25%

LUDING SPECIAL OFFER S)

LARGE STOCKS AVAILABLE FOR IMMEDIATE DELIVERY (While stocks last)

QUOTE Ref CAT 2023 Head Office/ Showroom: Unit 1, Greendale Business Park, Woodbury Salterton, Exeter, Devon EX5 1EW

Tel: 01395 233 320 www.ccf-ltd.uk sales@ccf-ltd.uk

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CLH Digital

Issue 162

Design & Refit

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

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

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

“Our investment in additional equipment and software

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

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

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

Avoid Losses, Increase Profits and Build Relationships with CardsSafe

®

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

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

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

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

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

upsell to their customers.

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

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

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

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

Avoid losses with CardsSafe® and reap the benefits today!

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

Design & Refit Make the Most of Your Space with Bar Stools

Issue 162

CLASSIC COLLECTION

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

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

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

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

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

Healey and Lord

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

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

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

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

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

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

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

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

CLH Digital

MODERN COLLECTION

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

All products are available from stock

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

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CLH Digital

Issue 162

Commercial Kitchen Fit-Out

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

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

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

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

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

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

The standard specification of our Medium Production Kitchen unit includes a six burner oven range, salamander grill, twin basket fryer, undercounter fridge, undercounter freezer, hot cupboard, double bowl sink unit with integral hand wash basin, storage racking, plus ample power points to plug in Microwaves, Food Processors, Toasters etc.

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

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

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

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

Fridge Seals Direct

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

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

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

The Italian machinery supplier has harnessed decades of engineering and manufacturing experience to create industry-leading models that produce excellent dough results for bakers. Its latest lines of fixed bowl solutions are ideal for artisan use, such as at small restaurants and bakeries, with an array of different sizes suited to dough handling production from 40kg to 250kg.

“LP Group produces fantastic mixers for consistent, high-quality artisan baking using specialist doughs,” says Steve Merritt, managing director of EPP, exclusive distributor of LP Group mixers in the UK and Ireland. “We’re pleased to offer its comprehensive range of high quality, robust mixers, which are perfect for small bakers and Italian pizzerias. The ability to produce at a smaller scale (whilst maintaining consistency) affords additional flexibility. Bakers can even make batches of just half a dozen loaves or a handful of pizza bases – ideal for smaller requirements, or to use as

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

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

experimenting and testing, all with less wastage.”

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

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

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

LP Group mixers are available in the UK and Ireland from bakery equipment specialist EPP. For more information, visit www.eppltd.co.uk ure, install or maintain your fridge or freezer door seal.

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

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

Commercial Kitchen Fit-Out Cooking Suites

Issue 162

CLH Digital

55

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

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

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

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

tank gas fryer units, chargrills, ranges and griddles.

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

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

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs Caterquip Ventilation Ltd is proud to be celebrating their 23rd Anniversary this year.

This Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, quotations and designs (CAD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation. Affiliated members of Constructionline and CHAS, Caterquip Ventilation have a strong hold in the marketplace often advising industry professionals on ventilation systems to a DW172 specification & BSEN:6173.

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

design service to help you build your ideal kitchen.

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

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

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

Evolution Fryers and Filter Units

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

www.blue-seal.co.uk

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

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

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

56

CLH Digital

Issue 162

Commercial Kitchen Fit-Out

The New DrainMinor C (Combi Oven Pump)

There are significant advantages offered by the New DrainMajor C (Combi Oven Pump) manufactured by Pump Technology Ltd. The pump features a tank with its clear side window was the large, triangular, low-level float attached to the pump by a rigid arm, external to the pump casing.

Because of the design of this float system the unit can cope with an exceptional quantity of grease, fat and food particles before the reliable start/stop operation of the pump is affected.

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

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

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

It looks like the New DrainMinor C is a real winner!

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

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

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

flames can travel, spreading the danger to the other parts of the building.

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

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

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

Kitchen Extract Hygiene – A Burning Issue

PLEASE QUOTE CLH250 WHEN RESPONDING

Property and Professional

Issue 162

CLH Digital

57

Hospitality Businesses Can Use Finance to Access New Tax Incentives

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

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

For businesses who prefer to spread the cost of their equipment or project, using either a business loan or a hire purchase agreement allows the full expensing

allowance to be claimed.

Portman Asset Finance is both a lender and a broker, able to provide both hire purchase agreements and business loans, methods that allow capital allowances to be claimed. We have been helping pubs, restaurants and hotels spread the cost of new equipment, fund refurbishments and cover unexpected operational costs since 2007.

Portman also provide finance leasing, short term and flexible loans as well as tax loans and equipment refinance, helping hospitality businesses to boost cashflow or capture opportunities in today’s challenging environment.

If you’re looking to fund new equipment, refurbish your premises or boost cashflow, talk to the experts at Portman.

Call: 01604 669343 Visit: www.portmanassetfinance.co.uk

Why Use a Answer: Specialist Hospitality Consultant? because we can help your business to succeed.

With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements: Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business.

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

PROFITABILITY & OPERATIONS

MARKETING

Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business.

The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the labour usage in your business.

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

We will help you build a workable, planned Marketing Strategy. From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online advertising, to print design, Promotions and offline advertising, your Hospitality business should be constantly working on ‘’ all things Marketing’’.

MANAGING PEOPLE Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development.

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.

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

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

W! NE

DARTMOUTH, DEVON

EXETER, DEVON

SOMERSET TOWN

Exceptional 30+ Cover Restaurant

Stylish 78+ Cover Restaurant & Bar

Landmark Inn With 16 Letting Rooms

Being Sold Fully Fitted & Equipped

Furnished To A High Standard

Bar & Restaurant 82+, Kitchens

Prime Town Centre Position

Potential To Develop Own Cuisine

Owner’s Apartment, Car Park

Previous Strong Trading Levels

City Centre Trading Position

Free Of Tie Leasehold Opportunity

Must Be Viewed

Strong Turnover of £650,000+

Impressive & Profitable Business

LH £39,950

2157

LH £50,000

2146

LH £75,000

PLYMOUTH, DEVON

CORNWALL VILLAGE

DEVON VILLAGE

Freehold Pub Investment

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

Busy Prime Trading Location

Detached Village Inn

100+ Covers, Commercial Kitchen

Rental Income £18,000 pa

Huge Potential For New Owners

Lease With 11 Years Unexpired

Extensive Car Park & Gardens

Attention Of Investors

LH £80,000

2141

FH £195,000

4836

FH £380,000

BISHOPSTEIGNTON, DEVON

PRICE: OIEO £350,000 + VAT FREEHOLD

PRICE: £600,000

PRICE: £60,000

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

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

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

FREEHOLD

REF: 4265

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

LEASEHOLD

REF: 4525

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

TEIGNMOUTH, DEVON

PRICE: £150,000

DARTMOOR, DEVON

SOMERSET COUNTRY VILLAGE

Village Store & Tea Gardens

Destination Country Pub & Restaurant

Extremely Profitable Business

Spacious 4 Bedroom Family Home

Bar/Restaurant Areas 66+, Garden 60+

Restaurant 32+, Catering Kitchens

Easy Lifestyle Hours

2 Bedroom Owners Accommodation

2/3 Bed Family Sized Apartment

Gardens With Stables & Garage

Landmark Trading Position

Town Centre With Stunning Views

Potential To Develop Business

Profitable Business With Potential

LH £125,000

2158

DUCHY LH: £325,000

THINKING OF SELLING? CALL FOR A FREE VALUATION

2149

FH £349,950

4794

01392 201262 www.stonesmith.co.uk

ANNUAL RENTAL OF £24,000

REF: 4464

FREEHOLD

REF: 4582

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

TORQUAY, DEVON

W! NE

PRICE: £225,000 + VAT

NEWTON ABBOT, DEVON

DARTMOUTH, DEVON

PAIGNTON, DEVON

REF: 4420

TOTNES, DEVON

4834

Impressive Waterside Restaurant

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

W! NE

MINEHEAD, SOMERSET

4829

Roadside Café & Restaurant

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

FREEHOLD

REF: 4580

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

WOOLACOMBE, DEVON

PRICE: £525,000

LONG LEASEHOLD

REF: 4437

Looks familiar, works differently.

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

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

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

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