CLH Digital - Issue #163

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 163

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Add Chefs to Shortage Occupation List, Sector Leaders Urge

Hospitality trade bodies have repeated calls for the Migration Advisory Committee (MAC) to add chefs to the shortage occupation list (SoL) to make it easier for businesses to recruit from abroad, meaning that if accepted, chefs who are coming from overseas, will be given dispensations within the immigration rules including lower salary thresholds and reduced visa application fees.

Currently, if an occupation is on the Shortage Occupation List employers do not

have to meet the full salary threshold that other jobs on the Skilled Worker visa must meet.

UKHospitality said there is currently a 10% shortage of head chefs and up to 21% for production chefs and highlighted that the sector had chef shortages ranging from 10% for head chefs, up to 21% for production chefs.

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CLH Digital

Issue 163

Editor's Viewpoint

Welcome to the latest issue of CLH Digital It will come as a surprise to absolutely nobody that the sector is going through the most challenging times in living memory. A perfect storm created, in my opinion, by the disastrous decision to implement a lockdown and shut down the UK’s entire economy.

We have many industry heavyweights writing for us, often highlighting that the hospitality industry has long been a cornerstone of the UK's economy, offering the best in hospitality experiences to locals and tourists alike.

EDITOR

Peter Adams

Operators throughout the country, restaurants, hotels, and pubs are struggling to recruit and retain skilled chefs, and the shortage has reached unprecedented levels, leaving many establishments understaffed and compromising the quality of their offerings.

There are, of course, contributing factors, including long working hours, intense pressure, and a lack of qualified applicants. However, the sector is severely hampered by not being able to recruit from overseas.

As our lead story point out, it is imperative for the government to recognize the severity of the chef shortage and take proactive measures. The government can no longer fiddle while the hospitality sector burns!

Adding hospitality workers, especially chefs, to the shortage occupation list would facilitate the recruitment of skilled professionals from overseas, adding to the rich and diverse culture the sector has always enjoyed, and, the industry would gain access to a larger talent pool, ensuring that operators can maintain their standards and meet consumer demands.

tutions, industry professionals, and apprenticeship programs, the hospitality sector can inspire and nurture talent from an early stage. It is vital to ensure that the sector is seen for what it is a wonderful opportunity for career progression, travel, improve social skills and meet new people, and not seen as a stopgap while looking for other opportunities in other sectors.

Since the government is keen for the sector to develop home-grown talent a collaboration between the government, educational institutions, and industry leaders is vital in shaping comprehensive training programs that align with industry needs. Hopefully then, these partnerships and allocating resources to training initiatives, will cultivate a sustainable pipeline of skilled chefs and other staff in the sector who are passionate about their craft.

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EDITOR Peter Adams

SALES EXECUTIVES

Furthermore, and more importantly for the government, the shortage of chefs not only affects the hospitality sector but also has broader economic implications. A thriving hospitality industry contributes significantly to job creation, tourism, and overall economic growth. I know first hand that the chef shortage is resulting in diminished revenue for operators who are having to close the kitchens several days a week, and the overall economy brings missed opportunities for economic stimulation.

David Bartlett Guy Stephenson

Currently, while there has been a slight fall in vacancies, there are still, as UKH chief executive Kate Nicholls point out, numerous vacant positions within the sector. These vacancies lead to compromised service quality, longer wait times, and, in some cases, the inability to open at full capacity. Ultimately, this affects the industry's reputation and hinders its potential for growth.

I very much hope the government has reconsidered its position and decision of March 20, as we now approach the sector’s busiest season, further staff shortages are nothing short of disastrous!

PRODUCTION & WEB ADMIN

That said, and while addressing the immediate shortage is crucial, it is equally important to invest in long-term solutions. One such solution is training young people and encouraging them to pursue careers in the culinary arts. By working closely with educational insti-

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 shortage of chefs has, in my opinion, tangible consequences for the hospitality sector as a whole.

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

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

PRODUCTION & DESIGN Matthew Noades Charlene Fox

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Add Chefs to Shortage Occupation List, Sector Leaders Urge Issue 163

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The MAC was asked by the Home Secretary last month to deliver an expedited review of occupations in the construction and hospitality sectors within four weeks to coincide with the Budget. The MAC offers independent advice to the Home Office on immigration policy and produces reports on whether certain occupations should or shouldn't be given some special dispensations to make it easier for employers to access migrant labour to fill vacancies.

PRAGMATIC APPROACH TO IMMIGRATION UKHospitality Chief Executive Kate Nicholls said: “As we have continued to highlight, we need to have a pragmatic and sensible approach to immigration and that simply isn’t the case now.

“While the sector continues to invest significantly in growing its own talent, there needs to be changes to our immigration system to enable businesses to fill essential skills gaps.

“It’s not just chefs. Critical roles like supervisors, executive housekeepers and multi-lingual receptionists are all in high demand from the sector but they are just unable to be filled. A reclassification of these important roles to make them eligible for the skilled visa route would provide a massive boost.

“I’d urge the MAC to recognise the value hospitality can bring to the economy, when it’s operating at full strength, and grant our requests to help alleviate the devastating shortages that continue to plague our sector.”

“TAKING AWAY VITAL REVENUE STREAMS” The British Beer and Pub Association (BBPA) and the British Institute of Innkeeping have also made a joint submission to the MAC calling for

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"For the few hospitality occupations at skill level RQF 3-5 in-scope, we do not feel that we have sufficiently clear evidence that these specific occupations are in shortage, or, that a lower salary threshold would be sensible," the report said.

Sector leaders have also requested that hospitality supervisors, which includes housekeepers and receptionists, and sommeliers are reclassified in order for them to be eligible for the skilled visa route. 20% of members have vacancies for hospitality supervisors and there are estimated to be up to 600 vacancies for sommeliers.

“The Shortage Occupation List is a critical part of that and adding chefs to the list is a simple move that can have enormous benefits. In our evidence submitted to the MAC, we highlighted how a quarter of members told us they would restrict their trading hours if this level of chef vacancies continued. This is likely to be on top of cutbacks many businesses have already been forced to make.

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chefs to be added to the shortage occupation list.

"Vacancies tend to be highest in kitchen-based roles, limiting pubs' ability to offer certain menu items, or in some cases serve any food at all, taking away vital income streams at an acutely difficult time for hospitality more generally," said Emma McClarkin, chief executive of the BBPA.

DOMESTIC RECRUITMENT This latest call to add chefs to the shortage occupation list follows a decision in March by The Migration Advisory Committee (MAC) which ruled out the addition of any hospitality roles to the shortage occupation list.

The independent advisory body said on March 20 that it did not recommend the addition of roles including hotel and accommodation managers and proprietors, restaurant and catering managers and proprietors, chefs, catering or bar managers to the list in an interim report.

In a report, the MAC said it had not received "substantial evidence which proves that shortage cannot be filled with domestic recruitment".

Although the report said there was "clearer evidence" of a shortage of chefs, it said there appeared to be "little progress in improving terms and conditions" and pay growth "continues to be driven to a large extent by the statutory minimum wage". Adding "It is unclear how the sector foresees sustainable domestic recruitment and retention for this skilled occupation when wages remain so low. Overall, the MAC is not persuaded that our decision in 2020 to recommend the removal of chefs from the SOL should be reversed."

VACANCIES FALL last month, vacancy figures from the Office for National Statistic reveal that vacancies in hospitality fell by 22% over the last year and by 9% in the last quarter, however, vacancies remain 48% higher than pre-Covid levels.

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

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

Retention In Hospitality: Building An Attractive and Engaging Work Environment 4

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Issue 163

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

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

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

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

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

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

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

EMBRACE THE POSITIVES

THE FIRST 90 DAYS

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

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

Educational pathways such as apprenticeships and T levels are offered

they’re 50% more likely to stay on in their job.

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

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

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

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

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

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

Chester Publican Receives Prestigious Award For Community Contribution want to preserve it for future generations to enjoy.”

One of Chester’s longest-serving licensees has received a prestigious award to mark his 21st anniversary running the city’s oldest pub, The Victoria* on Watergate Street, overlooking Chester Cross.

Determined that The Victoria should survive the pandemic, Mark invested in refitting the kitchen, adding screens to show everything from the tennis to the Jubilee and revamping the outside area, installing a stage. The improved outdoor space hosts regular festivals and parties for events, ranging from Chester Races to national celebrations like the Coronation.

In addition, it provides a venue for Chester Gay Pride. Mark is now seeking licenses to enable the garden to hold regular events, such as film screenings, as well as weddings.

The award from the building’s owners – Star Pubs & Bars – recognises the contribution that Ellesmere Port born-andbred Mark Farragher has made to the Grade I listed pub and the city over the last two decades. Not only has Mark revitalised The Victoria – which dates back to 1269 – but he has also revived two other historic venues in Chester with his business partners, Jason and John Davitt. In 2006 the trio took over and turned round the eighteenth-century Oddfellows Arms on Frodsham Street, and in 2018 they revamped and reopened The Commercial Hotel on Northgate Street after it was forced to close.

Whilst Mark has changed many things at The Victoria, its historic interior has been lovingly conserved. The old main beam (which is nearly 1,000 years old), wattle and daub walls and iron fretwork booths still have pride of place.

Mark, a trained chef, started out his career in hospitality, aged 16, washing and drying glasses at Aphrodite’s Palace on Lower Bridge Street in Chester before leaving to work in night clubs, bowling alleys and bars across the North West. Recalls Mark: “It was always my dream to have a pub in Chester one day – it’s a stunning city and very friendly. When The Victoria became available, I jumped at the chance to take it. It’s a privilege to be the licensee of such a beautiful pub with so much history, and the customers make it even more special. All ages mix here, and the staff are fantastic: it’s like one big happy family. I can’t ever imagine leaving. The Victoria has been part of the city for nearly eight hundred years, and I

Adds Mark: “The last three years have been incredibly challenging for everyone. People are looking for positivity. Good pubs where people can come together and enjoy themselves are more important than ever for lifting morale.”

Comments Paul Alldis, Star Pubs & Bars’ area manager for The Victoria: “It’s an honour to present this award. Other trends have come and gone in Chester over the last 20 years, but The Victoria has stood the test of time. It’s better than ever and really adds to all Chester has to offer. It’s a tremendous tribute to the passion and commitment of Mark, Jason and John.”

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

Hoteliers. A customer or client arrives.

A snack and a beverage is offered.

What a lovely welcome!

Landlords. Our products cater for every taste.

A drink with a snack is a cherished tradition.

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

Our products:

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

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

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

Fabulous Fudge. Gluten-free with vegan options available.

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

your branding. Set up fees and minimum orders applies.

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

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

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

If you are looking to rebrand and sell, stock, or gift our amazing, delicious snacks we’d love to hear from you.

Contact Robert to discuss your needs and ideas, or request our online catalogue: robert@robertsdorset.com

WHITE LABELLING SERVICE

01202 875280

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

www.robertsdorset.com

*Palm Oil used only in Fudge products.

Just 1 In 3 Hospitality Operators Optimistic with Energy Costs Up 80% on Last Year Issue 163

New industry-wide data shows just 29% of hospitality businesses feel optimistic about the next 12 months, with energy their biggest concern, prompting an alliance of trade bodies to once again make a plea for Government to direct energy suppliers to offer fair rates.

Of those businesses that locked into a contract at the peak of the energy crisis between July and September almost half (46%) felt their business was at risk of failure in the next 12 months, with 92% citing energy prices as a significant contributor to that risk. These businesses were also less likely to have cash reserves and almost half (46%) of all respondents had less than three months’ worth.

Responding to the data, BII, BBPA, UKHospitality and Hospitality Ulster

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contracts who will be obligated to pay extortionate rates well into next year.

“Put simply, this data is extremely worrying for thousands of otherwise viable hospitality businesses. No profits means nothing to invest back into businesses, no cash reserves means nothing to fall back on, and businesses being forced to close means important, irreplaceable assets being lost from local communities and economies across the country forever. The Government must recognise this crisis isn’t just crippling businesses now. Left unresolved it will have a lasting wider impact long into the future, impacting local employment, supply chains and removing essential community hubs from villages, towns and cities across the whole of the UK.

The survey asked people running pubs, bars, restaurants and other hospitality businesses about their operations and prospects and highlighted how critical the energy crisis has become for the industry over the past year; with 86% of respondents concerned or very concerned about energy costs and the average bill now up by 81% since last year and three times more than in 2021.

Data collected by CGA Insight on behalf of the British Institute of Innkeeping, UKHospitality, the British Beer and Pub Association and Hospitality Ulster showed businesses that were forced into long-term fixed rate contracts between July and September 2022, as energy prices continued to rise, felt the least optimistic about their prospects over the next 12 months.

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In a joint statement the trade bodies said:

“Suppliers must be instructed to offer renegotiation to businesses locked into long-term, high-cost contracts, whilst businesses on the brink should be offered direct, targeted support. The people running pubs, bars and restaurants in neighbourhoods across the UK want to remain there and provide the absolute best for their communities but feel they are fighting a losing battle, they need support now.”

“The energy crisis has been pushing pubs, bars and restaurants to breaking point for a year now. The Energy Bill Relief Scheme provided a short respite but with that falling away last month businesses are back to paying high costs, with no end in sight for the thousands locked into

In addition to call for immediate action on energy costs, respondents to the survey also cited relief to VAT and wholesale reform to business rates as longer-term measures to support the industry and enable businesses to invest and grow.

are once again calling on Government to insist energy suppliers offer renegotiations to businesses locked into sky high contracts, or at least offer financial support to those at acute risk.

SLTA Comments on Deposit Return Scheme (DRS)

The SLTA (Scottish Licensed Trade Association) has said that current speculation that the UK Government is on the verge of issuing a conditional agreement that could permit Scotland to pilot a UK-wide deposit return scheme (DRS) without glass is “what we asked for five years ago”.

Colin Wilkinson, SLTA managing director, said: “Five years ago, the Scottish hospitality and retail sectors pushed for a UK-wide scheme with glass out of scope – we always said that any DRS should be UK-wide and without glass and include a standardised deposit charge, bar codes and labelling across the UK.

“This is another twist in the ongoing DRS farce where producers, suppliers, and the retail and hospitality sectors are the collateral damage, left in limbo as to what a scheme will finally look like or if it even goes ahead at all.

“What we need now is a clear path forward and it is imperative that we get clarity on what is happening as soon as possible.

“We have always said that we will support a DRS that is workable and practicable for both businesses and consumers – that hasn’t changed but the whole debacle needs to be sorted out as a matter of urgency.”

What’s In Store For The Hospitality Industry 6

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Former Institute of Hospitality CEO Peter Ducker has spent a lifetime in the hospitality industry and is a member of P&G Professional's Expert Advisory Council Looking ahead to what the rest of year holds, we hear conflicting messages about the state and direction of the UK economy - none of which fill us with confidence. It seems that now Government Ministers have revolving doors to their offices, with appointments and reshuffles keep coming thick and fast.

I assume that current Government thinking is that a moving target is harder to hit. In a nutshell, the latest Government forecast which is a comparison of independent forecasts from many respected organisations suggests that our GDP will shrink by 0.6% this year, then grow by 1.1% in 2024 and gain speed thereafter.

We’ve all seen our household bills rocket up in the last year, led by energy and food inflation for everyone, and interest rate increases for many of us. The net effect is that neither individuals nor businesses are comfortable or confident, so to ‘hunker down’ seems to be the safest policy for many.

The hospitality industry is facing its old enemy - economic uncertainty - and can only react in one way. We plan for the worst and hope for the best. There can be no doubt that the current climate will be massively

challenging - both in attracting business and in managing the impact of galloping inflation on food and energy costs.

One good thing to come from the pandemic (I’m clutching at straws here) is that it seems that perhaps the government is more aware of hospitality as an industry than before. The fact that Jeremy Hunt deferred lifting the freeze on alcohol duty for six months expressly to help us can be interpreted this way. Perhaps more significantly think about the frequency that the impact on hospitality is the first bell-weather quoted in media coverage on the consumer economy. We are fortunate to have such an articulate and balanced spokesperson for our industry in the UK as Kate Nicholls.

All the macro economics tell us that we are heading into a recession and that consumers, whether individual or corporate, are battening down and cutting back. Contrarily, across the hotel spectrum businesses are reporting strong growth both in occupancy and, critically, in REVpar (revenue per available room).

HOTstats, reporting UK national data, said that in the year to November 2022 the UK’s average room rate in hotels was £139.38, and in the same period REVpar increased by 127%, although of course the earlier months were blighted by Covid. Luxury Iconic Hotels, operating a portfolio of de-luxe properties saw their achieved rates grow by 40% from 2019 (pre Covid) to 2022, and that whilst the year is starting slowly business appears to be holding up well.

Energy costs will continue to be a concern, and businesses will be seeking to reduce usage both for economic and CSR reasons. P&G Professional’s products - notably Fairy Professional and Flash Professional - are products developed for our industry that operate one wash, short cycles at low water temperatures, improving efficiency and cost efficiency in both laundry and dishwashing.

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.

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-

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: • 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

Rutland Hotel Secures Three Finalist Spots in Midlands Food, Drink & Hospitality Awards A hotel on the idyllic shores of Rutland Water has been named as a finalist in three categories of the Midlands Food, Drink & Hospitality Awards 2023.

stunning views, while there are plenty of activities to enjoy including scenic routes for walking, running, and cycling, crazy golf, pitch and putt, and events spaces for corporate use.

Rutland Hall Hotel & Spa has scooped a trio of shortlistings at the prestigious industry awards, being named finalists in the ‘Hotel of the Year’ and ‘Hotel Bar’ categories, while its talented Executive Head Chef, Sumit Chakrabarty, is in the running for ‘Chef of the Year’.

Managing Director of Rutland Hall Hotel & Spa, Jo White, said of the shortlistings: “Everyone is so proud of what we have achieved over the last year with the refurbishments, so these finalist nominations are a testament to all the team’s hard work and dedication. It would be such a great honour to bring the win back to Rutland, as the smallest county in the country, and shine the light on our hidden gem of a hotel.”

In its sixth year, the awards celebrate heroes of hospitality within the Midlands, with a mission to profile the very best in the business, ultimately enhancing the region’s reputation as a food, drink and hospitality destination of choice, both nationally and internationally. The awards also look to support local businesses navigating the current economic climate.

Vying for ‘Hotel of the Year’, Rutland Hall Hotel & Spa offers a destination for all occasions, from special events through short breaks, holidays, and weekends away. On the shores of Rutland Water, its modern suites and lodges offer

Commenting on his shortlisting in the awards, Sumit said: “As Executive Head Chef, last year was very tough to deal with, due to the volatile market for ever-increasing food costs and scarcity of chefs. However, together with my great team, we have created a menu and gastronomic experience that is proving to be ever so popular. I am already so proud of our success. With our one year anniversary coming up in July, winning this award would be the cherry on top of a very successful cake!”

Pub and Bar Transactions Up 27.3% as Brits Make the Most of the Warm Weather Issue 163

Data from Barclays has revealed that during Saturday and Sunday (2728 May) transaction volumes increased across Hospitality and Leisure businesses.

Restaurants, pubs and bars, camping and caravan sites and sport centres benefitted from a significant increase in the total number of sales – compared to the equivalent dates in May* last year.

THE CATEGORIES WHICH SAW AN UPLIFT IN TRANSACTION VOLUMES INCLUDE: o Pubs and Bars – Up 27.3 per cent o Camping & Caravan sites – Up 18.1 per cent o Sports centres (including football and golf) – Up 16.7 per cent o Restaurantss – Up 11.5 per cent

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Marc Pettican, Head of Barclaycard Payments, said: “Consumer spending surged over the weekend, especially in the Hospitality and Leisure sectors, as the arrival of the warmer weather kicked-off more sports and socialising.

“Outdoor activities – such as camping, football and golf – saw a spike in transactions, while pubs, bars and restaurants received a significant boost from Brits getting together with friends and family.

“This uplift in trade will be some welcome news for the Hospitality sector, amidst the ongoing strain of rising energy bills and the impact of the cost of living. Businesses will no doubt remain hopeful that customers continue to offer their support and keep venues busy as we head into the summer season.”

SLTA ‘Deeply Concerned About Negative Impact’ of Glasgow’s LEZ Zone The SLTA (Scottish Licensed Trade Association) has said it is “deeply concerned about the negative impact” Glasgow’s Low Emission Zone (LEZ) will have on the hospitality sector.

Paul Waterson, media spokesperson for the SLTA, said: “The introduction of the LEZ today is concerning for a number of industry sectors, and from a licensed hospitality perspective we are deeply concerned about the negative impact this exclusion initiative will have on the hospitality and night-time economy sectors and those that supply our industry.

“As an organisation, together with our members we care greatly about creating cleaner, less-polluted city centres. However, this must be achieved in the right way, at the right time, with a fully integrated approach.

“Recent air quality reports show that Glasgow’s air quality is good and meeting required standards – so why is it necessary to introduce phase two of this scheme?”

Mr Waterson pointed out that Scotland’s largest city already suffers from a “chronic lack of late-night transport provision to ensure safe and reliable transportation home for customers socialising and staff

working in the city centre – something the licensed hospitality sector takes very seriously”.

He noted: “There is already a dearth of taxis serving the city centre and if hundreds more taxis are taken off the road, then how do customers and workers get home? Or do they just forget going into the city centre for work or to socialise in the first place which will be another hammer blow to Glasgow’s pubs and bars.

“And let’s not forget that these LEZs will be rolled out to most of Scotland’s other major cities next year.”

Calling for a “much-improved, fully integrated and affordable public transport system in Glasgow” to make the scheme work, Mr Waterson added: “Taxi drivers need increased assistance with finance to help them invest in new, compliant vehicles or to help them upgrade their current cabs.

“Industry, local councils and the Scottish Government all need to work hand in hand to make this work.

We want it to succeed and make our city centres cleaner, less-polluted environments – but it needs to be done in the right way so everyone benefits.”

Steps Hospitality Businesses Can Take To Stem National Venue Closures 8

CLH Digital

Issue 163

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.

TECHNOLOGY TO HELP TACKLE CURRENT ISSUES 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 driven 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 selfordering 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.

The move towards technology is something we’re likely to see growing 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.

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 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.

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.

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?

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 HOSPITALITY BUSINESSES? 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.

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.

Issue 163

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Pubtrack Reveals The Winners In Britain’s Pub Sector

metric in the cost of living crisis. Here, JD Wetherspoon comfortably leads the rankings by percentage of consumers who strongly agree that their recent experiences represent good value for money, followed by Amber Taverns and Cameron’s. Three different pub groups score highest on PubTrack’s good service metric: Wells & Co, Wellington and Cameron’s.

CGA by NIQ has launched its exclusive new PubTrack survey, revealing the performance of top pub groups across Britain against a wide range of key metrics.

The PubTrack service is a pioneering new tool that combines CGA’s Outlet Index with insights from around 10,000 demographically representative consumers to provide definitive measures of the levels of recommendation, revisit, satisfaction and much more. It is available to help all pub operators analyse their consumers and benchmark themselves against competitors.

PubTrack provides detailed breakdowns in these and other metrics to allow pubs to measure their performance by region, market segment and much more. Among other deep insights, it reveals the drivers of guests’ choices and expectations, plus trends in areas like trade-ups, drinks categories and venue types. The service gives pub operators all the intelligence they need to develop targeted and successful marketing strategies and ultimately improve visit numbers, satisfaction and profitability.

PubTrack’s launch reveals that Brunning & Price is currently the top pub operator based on a combination of revisit, recommend and satisfaction scores. It is followed by McMullen & Sons, Brakspear, Daniel Thwaites and Everards in the top five.

Brunning & Price also tops the rankings in specific metrics including NPS scores, where it is joined in the top three by Everards and McMullen & Sons. On the likelihood to revisit metric, it is followed by McMullen & Sons and JD Wetherspoon while Daniel Thwaites and Everards rank behind it in second and third on the likelihood to recommend to friends and family. On the satisfaction metric, Brunning & Price is second to St Austell, with Brakspear in third.

Other top performance indicators recorded by PubTrack include value for money—a particularly important

CGA client business partner Danielle Rowlands said: “We’re thrilled to be rolling out our PubTrack service and providing Britain’s pub operators with the most comprehensive and accurate suite of metrics ever seen in Britain. They reveal what consumers really think about the pubs they use, and unlock the doors to better reputation, greater loyalty and higher sales. With the pub market so competitive, and spending under such pressure, it’s never been more important to know precisely what guests want, and PubTrack is here to help every pub business get even better.”

Members of the drivers’ union Aslefl embarked on a 24-hour strike earlier this week. The union also plans to strike on Saturday.

The rail strikes are set to cost hospitality £132 million in sales, bringing the cumulative impact of the strikes to £3.25 billion.

UKHospitality Chief Executive Kate Nicholls said: “The May half term normally represents a bumper week for hospitality, with typically sunny weather encouraging families to head out on activities, visits and staycations.

“Unfortunately, we’ve seen time and time again that rail strikes put a significant dampener on any sales as visitors are deterred from booking visits or eating and drinking out. This time around that means families staying at home and football fans travelling to the capital for the FA Cup final disrupted.

“That disruption throughout the week will cost £132 million to the sector, bringing the total impact of the year-long strikes to an eye-watering £3.25 billion.

“It’s critical for the public, workers and businesses that there is a resolution in this dispute as soon as possible. I would urge all involved to get back round the negotiating table for constructive discussions to reach an agreement.”

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Kitchen Porters Day 2023 Aiming To Celebrate Staff & Raise Money For Hospitality Action

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CLH Digital

Issue 163

The tenth KP Day, which is organised by Winterhalter and taking place on Thursday 22nd June, aims to celebrate the importance of kitchen porters to foodservice whilst raising money of charity Hospitality Action.

For every picture of a kitchen porter posted on Instagram or Twitter Winterhalter will make a donation to Hospitality Action.

Stephen Kinkead, managing director of Winterhalter UK, said: “KP day is a way of raising the profile of the amazing work KPs do, day in day out, in a fun way. We’ve had some amazing pictures down the years, and every contribution raises money for a great cause.”

Hospitality Action provides vital support for people who work, or have

worked, in the UK’s hospitality industry and who find themselves in crisis.

Mark Lewis, chief executive of Hospitality Action, added: “Winterhalter has been a staunch supporter for many years. We’re grateful to them for having been picked as the nominated charity for KP Day once again, thanks to them we’re able to transform the lives of hospitality employees who have fallen on hard times.”

To take part, simply share a picture to @winterhalteruk of your kitchen porters on Instagram or Twitter with the hashtag #kpday. For every photograph, Winterhalter will donate £2.50 to Hospitality Action, up to a maximum of £500.

Take A Look Inside New Preston Pub Following £300,000 Makeover The Gamull on Longridge Road, Preston, re-opened on Friday 26th May following a major investment of £300,000!

The pub is part of the Proper Pubs division at Admiral Taverns and has undergone a complete transformation with a new look and feel, including a refreshed bar, new furniture, a separate pool and darts area and a complete redecoration. Whilst outside, new signage and lighting has been installed, with improvements to its existing beer garden.

To celebrate the opening, customers enjoyed a weekend packed of entertainment, with live music every evening, as well as a special visit from the local Mayor, Yakub Patel who officially opened the pub.

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

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

The Mayor of Preston, Councillor Yakub Patel said: “I am pleased to support the refurbishment of The Gamull, securing its future as a family-friendly establishment with plenty of initiatives for the community to get involved with.

“Pubs are a key source of unity within the community, not just a place to drink, but a safe place for people to visit and feel part of the neighbourhood. Being a Muslim I don’t drink alcohol, but I used to visit many great pubs in our proud city of Preston during early 80s and late 90s, when we use to play pool tournament and league matches, whilst I was working for Preston Bus Corporation. I made a lot of friends during this time and many of them, I am still in contact with. I wish David and his team all the best for the future.”

Matthew Gurney, Operations Director for Proper Pubs, said: “The refurbishment at the Gamull 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, David, every success for the future in making the Gamull a fantastic hub of the community”.

FSB Launches ‘Sunshine List’ of Ideas to Empower Hospitality Firms as Tourism Season Kicks Off Issue 163

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incurring additional costs.

Policymakers have a golden opportunity to help small firms make the most of tourism season this summer as the holiday season kicks off, according to the Federation of Small Businesses (FSB.)

• The Small Business Rates Relief threshold should be increased to £25,000 to remove 200,000 small firms out of the rates system.

The UK’s unparalleled attractions, coupled with favourable exchange rates, will likely attract a wave of international visitors over the next few months – while budget-conscious Brits will be looking to make their money go further with local staycations.

• Cheaper energy costs – energy firms should adopt FSB’s proposal to allow small firms who negotiated their contract at the height of the energy crisis last year to be able to ‘blend and extend’* their contracts to take advantage of lower, wholesale prices.

Recent data from the latest Small Business Index (SBI) shows there has been a big rebound in confidence in accommodation and food services, up 53.7 points to -17.8 points.

• Local Visitor Economy Partnerships should come up with plans that are fully reflective of small business interests.

The fact that it remains in the negative zone highlights the challenges faced by the sector in the aftermath of Covid-19 – with 77% of small tourism and hospitality firms saying they carry some sort of debt, compared to 59% pre-pandemic.

FSB National Chair Martin McTague said: “This summer presents a kaleidoscope of opportunities for small firms in the hospitality and tourism sectors across the UK. There’s a wealth of things to do here – from historical sites to traditional fish and chips by the sea – so it’s no wonder people flock here every summer.

This means the Government and other policymakers must consider urgent ways to alleviate the burden on our tourism industry.

TO HELP, FSB HAS CREATED A SUNSHINE LIST TO HELP LIFT TOURISM FIRMS THIS SUMMER: • Transport needs to run smoothly – and the Government must ensure its Pothole Fund is fairly allocated.

• Parking must be accessible on high streets, with tourist hotspots increasing park and ride.

• Raising the VAT threshold from £85,000 to £100,000 could spark growth in the hospitality industry, as currently, many tourism firms halt trading near the end of the tax year to avoid hitting the current limit and

“Long term weather forecasts are notoriously unreliable, but we hope the Met Office’s predictions of a warm summer come true, giving a fillip to small firms that rely on tourists.

“Small firms have already endured the profound impact of the pandemic and overcome numerous obstacles, and now they must navigate high inflation. The improvement in hospitality confidence indicates the first green shoots of recovery, but they need continuous care and support.

“Stimulating our tourism and hospitality sectors with our Sunshine List this summer could make the world of difference, allowing hospitality firms to be the best they can possibly be. In turn, this will mean tourists can properly support our small business ecosystem, helping confidence leap into positive territory.”

UK Hospitality Scotland Welcomes Calorie Labelling Delay The Scottish Government has today announced that it will be delaying the planned implementation of mandatory calorie labelling.

Responding to this announcement, UKHospitality Scotland Executive Director Leon Thompson said: “I’m pleased the Scottish Government has listened to the concerns of UKHospitality Scotland and delayed the introduction of mandatory calorie labelling.

“The planned introduction was additional red-tape that hospitality businesses scarcely need and would have come with enormous cost. The implementation of calorie

labelling in England is costing affected businesses, on average, £20,000 per year and it was crucial that was avoided in Scotland.

“With customer preference on this issue incredibly variable and a lack of evidence that calorie labelling makes a meaningful difference, it’s no surprise that the vast majority are opposed to its introduction.

“I would urge the Scottish Government to permanently drop this policy and focus on reducing red-tape for businesses, not increasing it.”

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Bristol Hoteliers Serve Up Treat For College Catering Students Hoteliers in Bristol have served up a treat for college catering students in the form of a top-of-therange Thermomix and fine dining plates.

The catering department at City of Bristol College was presented with the equipment, worth a total of around £2,500, to enhance the experience of its students at the kitchen of its College Green Centre.

The donation was made by the Bristol Hoteliers Association (BHA) as part of its aim to strengthen ties with the college, which is training and encouraging the next generation of hotel, restaurant and café chefs.

The Thermomix is a cooker, blender, food processor, mixer for baking and so much more, all in one. It can chop, blend, steam, cook, stir, whisk, mill, weigh, mince and saute.

BHA Chair Raphael Herzog and treasurer Greg Csikos recently visited the college to hand over the equipment and to also answer questions from students about what it is like to work in the hospitality sector.

Mr Herzog said: “We wanted to support the college

because it is promoting our exciting industry to the next generation and is helping to create the future leaders for the hospitality sector.”

Ryan Fernandes, Catering Lecturer, said the Thermomix had been on their wish list for a long time and, together with the plates, will elevate the dining experience in the City Restaurant.

He said: “It really will do justice for my dinners now.

We are extremely grateful to the Bristol Hoteliers Association for their generous donation and we are excited to see what indulgent dishes and culinary creations our students can come up with using the top of the range Thermomix.”

Mr Herzog gave some valuable advice to students during his visit, including: “Try to see as much as you can and don’t get stuck in one way; that’s the beauty of working in hotels, because you see so many different things, from a wedding to a large banquet to fine dining.

“Exposure to such a wide variety of experiences allows you to build your experience and learn about the finest aspect of food, which allows you to find your own way.”

Issue 163

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The Tips Bill Gains Royal Assent and Becomes Law Issue 163

The Employment (Allocation of Tips) Bill has become an Act of parliament (law) by gaining Royal Assent. The Bill imposes unlawfulness for employers to withhold tips from staff and is expected to come into force in 2024, meaning that thousands of workers could be set to receive a higher take home wage, especially within the hospitality sector.

It has been reported that more than two million workers across the hospitality, leisure and services sectors will have their tips protected and be able to view an employer’s tipping record. In addition, helping to also ease cost of living pressures, an estimated £200 million a year will go back into the pockets of diligent staff by retaining tips that would have otherwise been deducted.

The act creates new legal obligations for employers who will be required to fairly allocate tips over which they exercise control or significant influence and pay them to workers in full, within a month of the payment being made by the customer.

Where tips are paid on more than an occasional and exceptional basis, the employer will also be required to have a written policy, available to all workers, that sets out how qualifying tips are dealt with. This bill will therefore make it unlawful for service charges to be held back from staff, however it is paid by the customer, ensuring that staff receive the tips that they have earned.

The act goes further than just the allocation of tips, and now means that employers must maintain a record

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of qualifying tips and their allocation, which must be kept for 3 years. As staff will have the right to request this information, it may result in challenges about their employers’ practices increasing, which could result in a higher uptake of employment tribunal claims.

Business and Trade Minister, Kevin Hollinrake said: ‘‘As people face rising living costs, it is not right for employers to withhold tips from their hard-working employees.

Whether you are pulling pints or delivering a pizza, this new law will ensure that staff receive a fair day’s pay for a fair day’s work – and it means customers can be confident their money is going to those who deserve it.

I want to thank Dean Russell MP, Virginia Crosbie MP and all the campaigners who have helped make the Tipping Bill a reality and improved the lives of workers across the UK.’’ Through the Act, a new statutory Code of Practice will be developed to provide businesses and staff with advice on how tips should be distributed. Workers will receive a new right to request more information, relating to an employer’s tipping record, enabling them to bring forward a credible claim to an employment tribunal. However, businesses should act now to ensure that they are compliant when the new conditions come into force. An audit of current practices may be essential, to ensure that 100% of tips and service charges are allocated to relevant workers within the time period required.

Take A Look Inside New Harlow Pub Following A £213,000 Makeover The Purple Emperor on Momples Road in Harlow, reopened on Friday 26th May following a major investment of £213,000.

The pub is part of the Proper Pubs division at Admiral Taverns and has undergone a significant transformation with refreshed flooring, a new back bar, and a complete redecoration of the function room to add a modern twist to this traditional pub. The outside features brandnew signage and lighting, creating an inviting entrance for the community.

For opening night, customers enjoyed an array of entertainment, including live music from local performer, the Highwayman, on Saturday, as well as Karaoke and live sports.

Operators of the Purple Emperor, Richard and Karen (Kaz) Holloway said: “Opening night was fantastic; it was amazing to see all our customers, old and new, coming to see what the pub has to offer!

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

Robert Halfon, MP for Harlow who officially reopened the pub, commented: “It was a pleasure to meet Richard and Kaz and to see first-hand the great work they both do in order to ensure the Purple Emperor sits at the heart of Harlow, bringing the community together.

I would encourage everyone to head down and enjoy a drink in this fantastic pub. The refurbishment looks great and I can’t wait to visit again in the near future.”

Matthew Gurney, Operations Director for Proper Pubs, said: “The refurbishment at the Purple Emperor 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 heroes, Richard and Kaz, every success for the future in making the Purple Emperor a fantastic hub of the community”.

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You Have WHAT With Your Fish and Chips?!

CLH Digital

Issue 163

People across the country will be celebrating their love of fish and chips as they come together on National Fish and Chip Day, which takes place today (June 2). From fish and chip shops, pub chains, restaurants, retailers, to the fishermen and farmers who provide the sustainable and natural ingredients used to create it, the nation will be enjoying this iconic family favourite!

THE GREAT BRITISH FISH AND CHIP SURVEY 2023 To coincide with this year’s National Fish and Chip Day we wanted to find out how the nation liked theirs! The National Fish and Chip day team conducted a nationwide, online survey called The Great British Fish and Chip Survery 2023. It ran from April 13, 2023 until May 22, 2023.

The findings of the survey are below, showing exactly how many people opt for salt and vinegar on their fish and chips and order mushy peas to accompany it.

FAVOURITE THING TO HAVE ON YOUR FISH AND CHIPS? The majority of people said that salt and vinegar was their most favourite things to have on their fish and chips. A staggering 64% of respondents said salt and vinegar was the clear favourite thing to have on their fish and chips. This was followed by just salt chosen by 16%, beating ketchup with 5%.

FAVOURITE THING TO HAVE WITH YOUR FISH AND CHIPS? Mushy peas was a clear winner when it came to what people wanted to eat alongside their fish and chips, with 40% opting for the accompaniment. The second favourite nationally was a tie between having nothing and just enjoying fish and chips on their own and adding Tartare Sauce both of which 13% opted for.

FAVOURITE FISH TO HAVE WITH YOUR CHIPS?

Over half of people surveyed (55%) admitted that cod was their most favourite fish. This was followed by Haddock with 38%. Scotland bucks this trend with 72% of Scots choosing haddock ahead of cod. Yorkshire and Humber also placed haddock ahead of cod as their fish of choice.

HOW IMPORTANT IS THE MSC BLUE TICK STANDARD FOR SUSTAINABLE FISHING TO YOU? There was fairly even split on whether the MSC Blue Tick was important with 37% saying they would only buy fish and chips from shops with the Blue Tick and 39% saying it doesn’t influence their choice of shop.

WHAT DO YOU CALL THE CRISPY BITS OF BATTER? WHAT A CAN OF WORMS THIS QUESTION WAS! BY FAR THE MOST POPULAR WAS SCRAPS! But these are some of the other popular names! What do you call yours?!

Scribbles Batter bits Bits Broken Batter

Crunchy bits Crunchies Scranshions Scratchings

Crispies Fish Bits Chitlings Scrumps

Gribbles Crackling Baits Scribbins

REGIONAL VARIATIONS The people of the East of England were more partial to Just Salt with their fish and chips than the rest of the UK with 20% choosing that.

A bread roll to go with fish and chips was most popular in the North West with 24% of people in the area choosing that.

More people chose curry sauce in the South East than anywhere else in the UK. In Scotland more people (44%) chose Tartare Sauce as their favourite accompaniment…above mushy peas.

Plaice was more popular in London than any other region.

Simon Rogan Wins Top Accolade At Craft Guild Of Chefs Awards Issue 163

Leading hospitality names such as chefs Simon Rogan, Adam Handling and Tom Shepherd were among those who received a prestigious accolade at the 2023 Craft Guild of Chefs Awards.

Held on Thursday 1st June at the Park Plaza, Westminster in London, the event was attended by 700 of hospitality’s leading lights including Clare Smyth – three Michelin Stars Core, Matt Abe and team – Restaurant Gordon Ramsey, Vice Admiral Tony Johnstone-Burt, Atul Kochhar, Vivek Singh, Cyrus Todiwala and many more.

Chef Clare Smyth:

“It’s great to here tonight and see lots of familiar faces celebrating the industry with some well deserving recipients. The Craft Guild of Chefs is an amazing organisation, it’s fundamental to the hospitality industry. All the work they do with the younger generations, inspiring the chefs coming through. It keeps us all together.”

The annual Craft Guild of Chefs Awards aim to celebrate culinary excellence across the UK and beyond.

CLH Digital

THE FULL LIST OF WINNERS:

• Accredited College Restaurant of the Year Award, sponsored by Lumina: Westminster Kingsway College • Apprentice Chef Award, sponsored by Compass Group: Eimear McCarthy, Student, South Eastern Regional College • Armed Services Chef Award, sponsored by Bidfood: SSgt Grahame Wickham, Unit Catering Manager, British Army • Banqueting and Events Chef Award, sponsored by Daregal Gourmet: Ian Page, Executive Chef, Payne & Gunter • Chef Lecturer Award, sponsored by Lakeland Dairies: Len Unwin, Curriculum Team Leader, Sheffield College • Chef’s Favourite Branded Chain Restaurant, sponsored by Unox: Prezzo • Competition Chef Award, sponsored by HRC 2024: Adam Thomason, Culinary Director, Absolute Taste

Chef Cyrus Todiwala added:

• Contract Catering Chef Award, sponsored by PizzaSi: Wayne Corbett, Executive Chef, National Grid

“Coming to a Craft Guild of Chefs event is fantastic, its all about the industry coming together from entry level to Michelin star.”

• Culinary Hero Award, sponsored by Williams Refrigeration: Darren Passmore, Compass Group & Co Owner Rustic Rhubarb

Chef Simon Rogan was awarded the highest accolade of the night, that of the Special Award which is presented in recognition of going above and beyond during their career. Previous winners of this award include Angela Hartnett MBE, James Martin, Cyrus Todiwala, Heston Blumenthal OBE, Michel Roux OBE & Albert Roux OBE, Marco Pierre White and Raymond Blanc to name a few.

• Development Chef Award, sponsored by Essential Cuisine: Terry O’Riordan, Owner and Development Chef, Keto Chefs

David Mulcahy, vice president of the Craft Guild of Chefs, commented: “Simon’s sustainable gastronomy ethos and focus on flavour has been an inspiration to many for more than 20 years. In 2022 his restaurant L’Enclume received a much deserved third Michelin Star and were delighted to recognise his life work by awarding him this year’s Special Award.”

• Pastry Chef Award, sponsored by Carpigiani: Mark Perkins, Executive Pastry Chef, Rosewood London

Other notable awards went to Adam Handling, chef owner of Adam Handling Restaurant Group, who was awarded the Restaurant Chef Award, and New Restaurant of the Year Award went to Upstairs by Tom Shepherd. The 36-cover restaurant is Staffordshire’s first and only one Michelin-starred restaurant, and offers a 7-course tasting menu or 4-course lunch menu.

The Craft Guild of Chefs Awards is seen as the chefs’ Oscars recognising the exceptional talent across the whole of the hospitality industry – from apprentice and young chefs just starting out to chefs who are established in their careers in hospitality, pubs and restaurants.

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• New Restaurant of the Year Award, sponsored by Marsh Commercial: Upstairs by Tom Shepherd • Pub Restaurant Chef Award, sponsored by Bonemasters: Phil Mason, Chef Patron, The Rat Inn • Public Sector Catering Chef Award, sponsored Middleton Foods: Scott Freeman, Culinary Director, ESS Defence • Restaurant Chef Award, sponsored by Wrapmaster: Adam Handling, Chef Owner, Adam Handling Restaurant Group • Sustainability Excellence Award, sponsored by Rational UK: Adnams PLC • Young Chef Award, sponsored by McCormick UK: Nathan Johnson, Senior Chef de Partie, Royal Crescent Hotel and Spa • Special Award winner, sponsored by Sodexo: Simon Rogan

Legionella Record Keeping Using Software 18

CLH Digital

Issue 163

Written by Roy Sullivan, Senior Consultant, Water Hygiene Centre (www.waterhygienecentre.com) WATER HYGIENE GUIDANCE

“Electronic Logbook”, and you will be directed to a multitude of systems that are currently readily available.

When managing Legionella and other waterborne pathogens we must keep concise, accurate records of all our activities. HSG274 Part 2 sections 24 – 26 and HTM04-01 Part B Para 6.74 – 6.79 refers to record keeping and data management.

When you consider the volume of data that you may have to manage, for example, in a healthcare environment or a hospital site with large and complex systems, the amount of data can be overwhelming. Storing all this data on paper, and more importantly, being able to access a particular piece of information quickly can prove problematic.

Businesses with five or more employees are required to keep records of any significant findings from a risk assessment including any identified Legionella risks and the steps taken to prevent or control them. Records must be retained for the period they remain current and for at least two years afterward, except for records kept for monitoring and inspection, which should be kept for at least five years.

PAPER V ELECTRONIC LOGBOOKS Historically, records have been held as hard copies in the form of Legionella Logbooks. As technology evolves and improves, so do the alternatives to paper Logbooks. You only have to search online for

SO, WHAT LEGIONELLA RECORDS DO I NEED TO KEEP? Written or electronic records should contain accurate information about who completed the work and when it was carried out. All records should be signed, verified, or authenticated by a signature or other appropriate means. Records should include details of the: • Individuals responsible for conducting the Legionella risk assessment, managing, and implementing the written scheme; • Legionella risk assessment findings; • “Written” control scheme and details of its implementation; • Operational details of the system, for example - in use/not in use; • Monitoring inspection results including dates and any corrective actions required, as defined in the written scheme of precautions, such as: o Results from chemical/microbial analysis; o Usage of any Water treatment chemical; o Confirmed correct operation of water treatment equipment through inspections and checks; o Confirmed correct and safe operation of water systems components through inspections and checks; • Any maintenance to the water systems, equipment, and water treatment system; • Cleaning/disinfection procedures including certificates and reports; • Method Statements for any work carried out.

OTHER CONSIDERATIONS Most if not all the electronic systems currently available, also have the capacity and functionality to; • Manage your assets;

• Schedule planned preventative maintenance; • Automatically issue the work to the workforce via handheld devices; • Capture all results from the maintenance work in real-time; • Notify you of non-conformances in real-time.

There is also the benefit of all records being in one place on a cloud/portal whereby they can be easily accessed or interrogated remotely by, for example, managers and members of the Water Safety Group.

Another great advantage is that reports can be generated, normally with a few clicks of a mouse, to satisfy contractual obligations such as monthly KPI reports and assurance reports for the client or Water Safety Group in a format that is easily communicated by email. Electronic record-keeping systems also make auditing a much-simplified process when compared to hard copy logbooks.

CONCLUSION Technology plays a critical role in driving efficiency, maximising the use of available resources, improving efficiency, streamlining operations, and through real-time reporting, helping to achieve and maintain compliance.

It is undoubtedly the way ahead.

Shepherd Neame Reveals 2023 Pub Award Winners amazing work they do, day in, day out, for our customers.”

The New Flying Horse at Wye has been named Pub of the Year in the Shepherd Neame Pub Awards, which were held at Canterbury Rugby Club on Wednesday (May 24).

Licensee Joe Mullane (pictured, right, with wife Jane and Shepherd Neame Chief Executive, Jonathan Neame) took on the country inn two years ago, reinvigorating its nine rooms and creating an innovative menu using fresh, local ingredients, including from the pub’s own vegetable patch. The New Flying Horse is also renowned for its extensive selection of 58 wines, winning the Shepherd Neame Wine Pub of the Year award in 2022. Joe, who runs the pub with his wife Jane, was also celebrating his 60th birthday on the night. He said: “We are a hospitality business – it is about bringing people together.

There is one thing we have done right – and that is build an incredible team, they are amazing. They love the pub as much as we do. We are so thrilled to receive this award, which is a fantastic recognition of everyone’s hard work.”

Seventeen of the independent family brewer’s pubs and hotels across Kent, London and the South East were honoured at the ceremony, which celebrates exceptional standards across its 300-strong estate. There were also five individual awards, including for the first time, Apprentice of the Year.

Shepherd Neame Chief Executive Jonathan Neame said: “These awards are about celebrating excellence in our people, recognising their extraordinary hard work, dedication, and creativity, from those who are just joining the industry, to those who have been working hard for their customers for, in some cases, decades.

“We know that the hospitality industry is facing unprecedented pressures at the moment, and so it is more important than ever that we come together to congratulate and celebrate our pub teams for the

FULL LIST OF WINNERS: Apprentice of the Year: Winner – Sally Carter. Highly Commended – Lewis Weygang Chef of the Year: Winner – Peter Baldwin, Fish on the Green. Highly Commended – Will Shenow-Brady, The Dove Best Beer Offer: Winner – The Mermaid Inn, Bishopsbourne. Highly Commended – The Duke of Wellington, London Best Wine Offer: Winner – Three Mariners, Oare. Highly Commended – The Bell Hotel, Sandwich Best Food Offer: Winners – Bucks Head, Sevenoaks. Highly Commended – The Stag Inn, Hastings Best Accommodation Offer: Winner – Marine Hotel, Tankerton.

Highly Commended – The Bull, Newick Heart of the Community: Winner – Flying Horse, Smarden. Highly Commended – Horse and Groom, Belgravia Outstanding Contribution: Karen Barrett, Walnut Tree, Aldington Customer Service Pub of the Year: The Parrot, Canterbury. Highly Commended – The Barn, Tunbridge Wells Tenanted Pub of the Year: Winner – Hampton Inn, Herne Bay. Highly Commended – The Bear, Faversham Managed Pub of the Year: Winner – Oak on the Green, Bearsted. Highly Commended – The Vine, Tenterden Shepherd Neame Pub of the Year: New Flying Horse, Wye

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

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

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

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

Faster service: Food cooks quicker.

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

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

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

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

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

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

MONE Y GUAR BACK ANTEE .

3 YE A WARR R ANTY .

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

REDUCING COSTS Increasing Margins

We strongly believe in cutting costs without compromising quality.

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

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

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

www.oilchef.co.uk

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

Claudia Winkleman Set to Unveil AA Hospitality Awards Winners 20

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Issue 163

Recognising the excellence of hotels, restaurants and their teams across the UK, the AA Hospitality Awards is one of the industry’s most prestigious and highly anticipated events. This year’s awards will take place at the JW Marriott Grosvenor House in London on Monday 25th September. Adding to the glitz and glamour will be the celebrated TV presenter and broadcaster: Claudia Winkleman, who is set to host over 1,000 guests from hotels and restaurants across the UK. The awards span 15 categories, each curated and judged by AA inspectors to select the best hotels and restaurants across the UK as well as shining a light on those individuals going above and beyond, with awards such as the Lifetime Achievement Award (won last year by John Williams MBE, Executive Head Chef at The Ritz).

The winner of the Chefs’ Chef Award 2022, Mark Birchall, Chef Patron of Moor Hall, Aughton, Lancashire, will be creating the menu for the Awards, catering for the 1,000 attendees, including key industry figures from world famous chefs and prominent hoteliers to restauranteurs and hospitality experts.

Commenting on this opportunity, Mark Birchall said: “I’m

honoured to carry on the tradition to cater the AA Hospitality Awards as last year’s Chefs’ Chef winner. Though I have to say, it’s a little nerve-wracking creating a menu for some of the best chefs in the industry. I’ve also got some big shoes to fill as Jason Atherton’s menu last year was outstanding but I’m confident that I can create spectacular and delicious dishes to match the occasion”.

While entries for 13 of the categories are independently selected, there are three categories currently accepting nominations; AA Accessible Award sponsored by Blue Badge Access Awards, the AA Sustainable Award and the AA Housekeeper of the Year Award sponsored by Sealy. More details on the award criteria and how to submit can be found here.

Speaking of the upcoming awards, Simon Numphud, Managing Director at AA Media added: “The AA Hospitality Awards are always a great event of joy and celebration. It is a real privilege and honour to recognise so many wonderful businesses and respective teams for delivering such high standards and great experiences. It is a perfect opportunity for the hospitality industry to come together and honour so many properties and individuals, that are raising the bar and setting a new standard”.

Telford and Wrekin Greene King Venues Achieve Safety Accreditation Available to licensees as an on-line self-assessment, Licensing SAVI covers critical issues like responsible drinking, drugs misuse, violent behaviour and safeguarding vulnerable customers through to preventing opportunist theft and improving physical security, such as lighting and CCTV systems.

Following the launch of the Licensing Security and Vulnerability Initiative (Licensing SAVI) across Telford and Wrekin in December, a number of Greene King venues in the area have demonstrated their commitment to improving safety and security in their premises.

Greene King, the pub retailer and brewer, has a number of venues located within the Shropshire area which have achieved 5-star accreditations with Licensing SAVI. These include The Wrekin Giant, Bridge Builder, Cuckoo Oak and Priorslee. The venues received funding as part of a night-time economy project from Telford and Wrekin Council’s Safer and Stronger Communities initiative, supported by West Mercia Police.

Sue English, Security Manager at Greene King said: “It’s really important that our customers and team members feel safe within all of our pubs and safety and security is something we take very seriously. We’re extremely proud that these venues have achieved a 5 star rating, which is a testament to the hard work and commitment the pub team go to in making and maintaining their pubs as a safe and welcoming place within their communities.”

Ian Shuttleworth, Licensing SAVI, added: “We are grateful to see a number of Greene King venues across the country registering and becoming accredited with our safety, security and vulnerability award, and in particular, these 4 venues across the Telford and Wrekin area, supporting the great work we have seen from Telford and Wrekin Council.

Priorslee with their award

“Through our assessment process, it is abundantly clear for us to see exactly how Greene King already place such serious emphasis on the safety and security of their staff and customers in each of their premises, and this is reflected in them all achieving our highest 5-star award.

The Bridge Builder with their award

Charlotte Jones, General Manager at the Cuckoo Oak, said: “We’re really pleased to be involved in this accreditation and are extremely proud to be named as one of the safest places to visit in Telford. It’s really important to us that our customers feel safe at the Cuckoo Oak, and this award recognises the teams ongoing hard work to make sure our customers feel welcome and comfortable when they visit us.”

Contact: Licensing SAVI Email: enquiries@licensingsavi.com Web: https://licensingsavi.com/ About Police Crime Prevention Initiative (Police CPI):

Licensing SAVI was developed in collaboration with the Home Office

by Police Crime Prevention Initiatives (Police CPI), a police-owned organisation which works alongside the Police Service around the UK to deter and reduce crime.

Supporting the hospitality industry, Licensing SAVI is backed by the National Police Chiefs’ Council (NPCC) and Project Servator, a policeled vigilance scheme to deter terrorist attacks at crowded places. Its aim is to provide safer and more secure venues for managers, staff, customers and local communities and to reduce the demand on hardpressed police forces and NHS Ambulance Services and Accident and Emergency Departments.

“We are looking forward to more Greene King venues across the UK becoming accredited, and I wish to congratulate the teams at the Cuckoo Oak, Bridge Builder, Wrekin Giant and Priorslee on their awards.”

Police Crime Prevention Initiatives (Police CPI) is a police-owned, not-for-profit organisation which delivers a wide range of innovative and ground-breaking crime prevention and demand reduction initiatives to support the UK Police Service, Government and the public. Senior police officers from England, Scotland and Wales control and direct the work Police CPI carries out on behalf of the Police Service.

Charlotte Jones of the Cuckoo Oak

The Wrekin Giant with their award

Visit: https://www.policecpi.com

application process.

Police CPI and the Women’s Night Safety Charter

Carl Phillips, Commercial Manager, Public Protection, Telford and Wrekin Council, commented: “We are extremely pleased to see the Borough’s Greene King venues working in partnership with ourselves and Licensing SAVI.

"The feedback we have received from Greene King’s licensees is very positive, and it’s terrific to see a leading pub retailer investing in the Scheme. This goes a long way to show that Greene King is doing its utmost to ensure that their venues are as safe as possible, not only for the customer, but also for the pub’s employees.

"Following this local authority launching Licensing SAVI back in December, we now have over 58 premises who have registered with the Scheme. We have worked closely with Greene King and our NightTime Economy Team have been on hand to assist their venues with the

"We hope that visitors to Telford’s night-time economy will look out for the safety ratings and be reassured that venues who display their accreditations are committed to ensuring their customers are in a safer environment, where they can have a great night out.”

As part of its commitment to providing safer and more secure bars, pubs, clubs, restaurants and hotels through Licensing SAVI, Police CPI has signed up to the Women’s Night Safety Charter, which seeks to make London a place where women feel ‘confident and welcome’ at night. It means Police CPI will actively support the Charter’s seven pledges and encourage other businesses and organisations in the capital to join in to tackle violence against women.

Visit: https://www.policecpi.com/news/227-police-cpi-sign-up-towomen-s-night-safety-charter

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Issue 163

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.

“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.”

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.

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.

Spirits and Cocktails

162 Issue 163 Issue

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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 163 Issue 163

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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Issue 163

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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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 163

scious choice…

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

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

Please visit: www.tork.co.uk

Legionella risk assessments have been a legal requirement since 2001.

Do you have an up to date one?

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

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

All other water hygiene management carried out including:

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

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

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Hospitality Technology

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

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

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

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

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

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

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

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

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

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

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

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

• Handy email reminders to check your menu.

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

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

For further information visit www.allergymenu.uk

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

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

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

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

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

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

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

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

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

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

Hospitality Technology Using Payment Systems to Increase Recession Resilience

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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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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 163

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 163

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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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 40

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Issue 163

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

Outdoor Spaces

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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

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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:-

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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!

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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.

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

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

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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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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

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®

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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 163

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 163

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 163

CLH Digital

53

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

54

CLH Digital

Issue 163

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 163

CLH Digital

55

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.