CLH Digital - Issue #164

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 164

Trade Associations Call for Action on Energy Costs www.CLHNews.co.uk

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Trade associations representing high-street businesses including pubs, breweries, hairdressers, local shops and other small businesses have today written to the Chair of the newly formed Energy Security Committee to plead for urgent action to save them from the energy crisis.

In a joint letter to Angus MacNeil MP, Chair of the newly formed cross-party Energy Security and Net Zero Committee, organisations including the British Beer and Pub Association, The Association of Convenience Stores, National Hair & Beauty Federation and the Federation of Small Businesses have outlined the

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“unprecedented cost pressures arising from non-domestic energy supply”, urging the group to convene an urgent inquiry into supplier behaviour and save small businesses across the country from ruin.

Together, the organisations represent businesses supporting millions of jobs across the country and have each raised the alarm about the extreme burden placed on them by rocketing energy costs in the past year.

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Issue 164

Editor's Viewpoint

Welcome to the latest issue of CLH Digital EDITOR

Peter Adams

I'm currently on holiday, but that hasn't stopped me keeping up with the latest developments in the hospitality industry and, as our front page story shows, the sector continues to put pressure on the government to resolve the issue of spiralling energy costs.

proactive steps to provide support.

As we have reported over recent months, and our readers will know only too well, the hospitality industry, especially British pubs, have been grappling with an unprecedented crisis that threatens their sustainability and growth. One of the key challenges they currently face is the soaring costs of energy, which have dealt a severe blow to their already struggling businesses.

On a more positive note, the warmer weather is definitely here, with talk of a heatwave this weekend. And as the summer begins, it presents the perfect opportunity for the hospitality industry to benefit from the increasing trend of staycations.

Many establishments have been forced to make tough choices in response, such as reducing staff, cutting back on opening hours, or even closing down altogether.

To alleviate the energy crisis facing British pubs, it is crucial for the government to step in and offer support.

As our front page story reveals, the energy crisis needs to be addressed and industry leaders have united to call on the goverment for help.

A number of suggestions have been offered over recent months, including: Energy Cost Relief: The government could explore options to reduce the burden of energy costs on pubs by providing subsidies or tax breaks specifically targeted at the hospitality sector. This would ease the financial strain and provide pubs with much-needed breathing room to reinvest in their businesses.

Energy Efficiency Grants: Implementing grants or financial incentives for pubs to adopt energy-efficient technologies would not only lower their energy consumption but also reduce their long-term operating costs. This could involve funding for energy audits, renewable energy installations, or energy-efficient equipment upgrades.

Collaborative Initiatives: Encouraging partnerships between energy suppliers and the hospitality industry could lead to negotiated energy tariffs tailored to the unique needs of pubs. Such collaborations would enable the sector to access more affordable energy solutions and stabilize their financial footing.

What is clear is that without immediate intervention, pubs, hotels and other etablishments that form the heart of communities across the country could face irreparable damage. The government must recognise the significance of the hospitality sector and take

By addressing the energy crisis facing British pubs, we can preserve these cherished establishments and ensure their continued contribution to the social and economic fabric of our nation.

With increasing numbers opting to explore the picturesque countryside, vibrant cities, and serene coastal towns of the UK during the summer months, this surge in domestic tourism translates into a higher occupancy rate for hotels, more people eating and drinking out in pubs and restaurants and allowing the hospitality industry as a whole to generate more revenue and expand their services.

Moreover, the hospitality industry can diversify its offerings to cater to the needs of staycationers. By creating attractive packages and experiences businesses can tap into the growing desire for unique and memorable vacations. This not only increases customer satisfaction but also encourages repeat visits and positive word-of-mouth referrals.

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Partnering with restaurants, cafes,, pubs and entertainment venues allows hotels and resorts to offer curated itineraries and exclusive deals, enhancing the overall value proposition for guests. These collaborations not only benefit the hospitality sector but also boost the local economy by promoting small businesses.

EDITOR

The increasing numbers of staycations in the UK present a remarkable opportunity for the hospitality industry to go some way toward relieving the pressures of rising costs. As the warm weather beckons travelers to explore their own country, the hospitality industry stands poised to welcome them with open arms.

David Bartlett Guy Stephenson

I hope that the government will see the contribution to the well-being and culture of the country as a whole that the hospitality industry brings and act quickly to address the energy crisis before it is too late!

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

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

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

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Trade Associations Call for Action on Energy Costs Issue 164

(CONTINUED FROM FRONT COVER) Now, the groups have joined together to warn of the potential huge losses that will be felt in communities and on highstreets across the country if nothing is done to protect businesses from high costs and poor practice by suppliers.

In a joint statement a representative for the organisations said: “Business owners across the country are feeling powerless at the hands of energy suppliers. They have seen energy bills rise exponentially in the past year and despite heading into warmer months this pain is set to continue. Some businesses had little or no choice but to lock into extremely costly contracts at the height of the energy crisis and will and many will be paying over the odds for the next 12 months and beyond.

“These local businesses are well-loved assets, central pillars in their neighbourhoods, and if it weren’t for energy bills wiping out their profits would be running successfully thanks to the ongoing custom and support of their communities.

“We are urging the Committee to use its powers to recognise this crisis as a real tangible threat to the existence of businesses across the country and convene an urgent inquiry into the conduct of suppliers.”

THE LETTER READS: Dear Mr MacNeil We are writing to you today to express our urgent concern and frustration in relation to the impact of unprecedented cost pressures arising from non-domestic energy supply to small businesses and to call for your urgent support to ensure that these businesses do not fail in the light of this challenge.

Collectively our organisations represent small businesses spread throughout every constituency in the UK. As you know, small businesses – including pubs, hair and beauty businesses and convenience stores – are at the heart of every local community andsupport millions of jobs across the country.

Many of the businesses we represent were left with little or no option to sign new energycontracts when wholesale energy prices were at their highest in the second half of 2022. This situation, coupled with the significant reduction in support under the Energy Bill Discount Scheme, now threatens the livelihood of many small businesses who from April this year have been seeing enormous, and in many cases unsustainably expensive, energy bills once again resulting in an acceleration of business failures.

Our members continue to report a raft of poor behaviours from energy suppliers. Such behaviours include (but are not limited to); placing impossible demands on individual businesses to secure new energy contracts, use of threatening and aggressive sales tactics, failing to pass on the full cost of wholesale price reductions and refusals to discuss legitimate concerns raised by customers on affordability until they fall into debt and a rapid increase in non-commodity linked standing charges which have not fallen in line with the fall in wholesale prices.

We have been working with Ofgem and Government for some time to find solutions to the issues that our members are facing. We are frustrated that this work has been impacted by a lack of meaningful engagement amongst the energy suppliers who seem happy to claim publicly they are working on solutions that in reality are not forthcoming.

We have, either individually or collectively, over the last six months called on the Government to; direct suppliers to offer a window of renegotiation for those businesses locked into extremely high rates, direct suppliers to offer an option for “blend and extend” contracts to spread the cost burden, and as a last resort put in place a hardship fund for those businesses at the most severe risk of failure. While one or two companies have stepped forward to provide help of this type – the rest have sadly not. Angus Brendan MacNeil MPChair of the Energy Security and Net Zero Select CommitteeHouse of CommonsLondonSW1A 0AA Further, Ofgem themselves are clearly constrained by the regulatory framework through which they operate, which prevents them from implementing effective changes fast enough to address the more immediate issues we face as well as implementing an enforcement framework to more appropriately regulate the non-domestic energy market into the future.

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Given the urgency of this situation and the dire threat our members face, we are jointly calling on you as Chair of the newly convened Energy Security and Net Zero Select Committee to conduct an urgent inquiry into the conduct of energy suppliers during the energy cost crisis, once the Committee has been fully established.

We stand ready to assist the Committee and its staff in any way necessary and would be happy to meet to discuss these concerns further and potential solutions at your earliest convenience.

Yours sincerely, Emma McClarkin OBE, Chief Executive, British Beer and Pub Association James Lowman, Chief Executive, Association of Convenience Stores Richard Lambert, Chief Executive, National Hair and Beauty Federation Tina McKenzie, FSB Policy & Advocacy Chair, Federation of Small Businesses

LEGAL ACTION As the energy row grows Hospitaliry czar Sasha Lord has teamed up with JMW Solicitors and are planning to launch legal action against energy supply giants – including British Gas, EDF and Scottish Power – on behalf of hundreds of hospitality businesses, over long term energy deals.

JMW Solicitors is planning to launch legal action against energy supply giants – including British Gas, EDF and Scottish Power – on behalf of hundreds of businesses, over long term energy deals.

The claims will centre on high-cost deals arranged by brokers who also received a commission from the energy companies, without the full knowledge and consent of the customers involved.

In October 2022 the industry regulator Ofgem made it a requirement for brokers to declare their commissions to customers in “micro-businesses”, which are defined as firms with a turnover of less than £1.8m.

Nightlife entrepreneur Sacha Lord, who has consistently stood up for hospitality businesses as they face increasing economic challenges, approached JMW, with whom he has a long-standing relationship, to look into the issue of businesses being locked into expensive long-term energy tariffs arranged by brokers. They previously worked together when he successfully challenged the government hospitality rules during the Covid crisis.

Graham Small, partner in JMW Commercial Litigation team, said he believed the arrangements between power suppliers and brokers could potentially lead to millions of claims from businesses, similar to the misselling of PPI scandal. The firm plans to launch the legal case in the coming months and if successful, millions of other businesses could be able to reclaim the commissions they paid.

“Brokers received a commission from energy suppliers for recommending long-term fixed priced deals to business, but those brokers did not inform their clients of the commission properly or at all. Often commissions were hidden in energy bills by being included in the customer’s tariff. In the more serious cases, these commissions are viewed as a bribe entitling customers to compensation.

“There are cases where the brokers’ commission makes up a significant portion of total energy costs of a business, adding significant sums to that business’ annual bill. Taking into account the millions of firms across the country that used a broker, it is possible that total claims could run into many millions, if not billions.”

Businesses that think they may have been affected should visit JMW’s website https://www.jmw.co.uk/services-for-business/commercial-litigation-dispute-resolution/energy-broker-commission-claim to find out more and submit their details, to see if they are able to register their claim.

Sacha said: “This does feel like a huge David and Goliath moment but if we can make a difference for millions of businesses across the whole of the UK including the hospitality sector who have been hit hard by energy costs then I absolutely will do it.”

Cocktails: The Enduring Trend Causing A Stir In The Drinks Industry 4

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By Giles Fuchs, CEO at Gunner Cocktails (www.originalgunner.com) were underway in the drinks industry. All at once, two seemingly contrary trends were emerging that would shape the trajectory of the sector into the coming years. On the one hand, restrictions on social activity acted as a stimulus to encourage people to cut down on their alcohol consumption. Between March and October 2020, retail sales of low- and no-alcohol options increased by 30%, while 7% of Britons stopped drinking during lockdown.

At the same time, the absence of pubs and clubs was driving those less keen on parting company with alcohol to transform their kitchens and living rooms into makeshift bars. Indeed, the popularity of this new way of drinking is evidenced by the fact that, less than 18 months after lockdown began, the number of home bars in Britain had increased by 51%.

The 1920s was a golden era for cocktails, with classic drinks from the Negroni to the Sidecar coming to fruition during the decade. Now in our own roaring 20s, the UK has seen a return of the cocktail, and with it an emergence in innovative drinks brands. With the new age of cocktails upon us, businesses which embrace this trend set themselves up to make the most of the renaissance in the drink’s popularity.

AT HOME ON THE ROCKS: THE GROWTH OF THE COCKTAIL DURING LOCKDOWN While the world stood still during the pandemic, great movements

While seemingly contrary, these two trends were combining to drive one major development in the landscape of the drinks industry: the rise of the cocktail. Those who had turned to home bars became more experimental in their drinks choices, making mixology their new hobby and turning to cocktails. Even for those less interested in the DIY approach, the novelty of an exotic drink provided some excitement during the tedium of lockdown, and ready-to-drink sales rose by 23% in 2020.

Non-drinkers also found themselves turning to cocktails. For those who gave up alcohol during lockdown, the appeal of the humble orange juice was quick to wane, and this new generation of teetotalers found themselves searching for exciting alternatives. By October 2020, the Wine and Spirit Trade Association had noted a sharp rise in the popularity of NoLo canned cocktails so far that year.

THE TREND CONTINUES In 2022, a report revealed that lockdown witnessed a new record in the number of Britons drinking cocktails. As has become clear, however, the rise in cocktails was more than a passing fad destined to fade away at the close of the pandemic. The trend of home-mixing has endured into the post-pandemic world, with 47% of cocktail drinkers continuing to shake and stir in their own kitchens. More than that, with bars back open, those who found a taste for cocktails during the pandemic are ordering more of the drinks in pubs, restaurants, and clubs.

The new age of cocktails is upon us, and with it comes great potential for bars and drinks brands alike. More than just cocktails, consumers have retained their enthusiasm for ready-to-drink and NoLo beverages.

January 2023 saw the highest ever participant rate in Britain’s Dry January scheme, which rose from 8 million in 2022 to 9 million this year; and the alcohol-free fun doesn’t stop there, with the emergence of dry movements across the year, such as Sober October and NoLo November. Moreover, while not every month lends itself to a witty epithet, a growing number of Britons are giving up alcohol all year round with Nolo UK sales for NoLo growing 22% between 2021 and 2022. At the same time, market share for ready-to-drink beverages is set to reach double its 2020 levels by 2025.

Lockdown has acted as a catalyst to spur on a rise in canned and NoLo cocktails. With the popularity of these drink types set to endure, brands such as Gunner Cocktails, which offer alcoholic and non-alcoholic drinks in a can, look forward to a prosperous future in a market that’s thirsty for cocktails.

Titanic Hotel Liverpool Wins Large Hotel of the Year at the VisitEngland Awards Titanic Hotel Liverpool has been awarded Large Hotel of the Year at the prestigious VisitEngland Awards for Excellence.

Recognising excellence across the country’s tourism industry and celebrating innovation, quality and best practices, the annual awards took place on 7 June at Warner Bros. Studio Tour London – The Making of Harry Potter, where Gold, Silver and Bronze winners were announced.

Among the 20 categories was Large Hotel of the Year, of which Titanic Hotel Liverpool was triumphant against two other shortlisted hotels that included Bowood Hotel, Spa and Golf Resort in Wiltshire and Rockliffe Hall Hotel, Golf & Spa Resort in County Durham.

The nationally acclaimed award comes after Titanic Hotel was crowned Large Hotel of the Year for a con-

secutive year at the Liverpool City Region Tourism Awards in March.

Brian Connor, general manager at Titanic Hotel Liverpool, comments: “It’s an honour to be recognised with Large Hotel of the Year for our exceptional service and iconic Grade II listing setting reaffirming our high standards within the industry. We strive to create an environment where luxury meets heartfelt hospitality, and this coveted award serves as a testament to the dedication and passion of our exceptional team.”

The Grade II listed Titanic Hotel is steeped in both history and style, located on Stanley Dock overlooking the River Mersey. Offering 153 spacious bedrooms with chic industrial interiors along with first-class amenities including Stanley’s Bar & Grill restaurant, the renowned Rum Bar and Maya Blue Wellness Spa, the hotel offers everything needed for a memorable stay, a step outside the city.

The Perfect Snack for All Your Trade and Hospitality Needs Robert's Dorset provides an unparalleled snack experience that will elevate your trade and hospitality offerings to your customers.

At Robert's Dorset, we understand the diverse dietary preferences of your patrons, whether they follow a vegan, keto, or allergen-free lifestyle. Rest assured; our selection of snacks caters for all.

As a trusted supplier to independent shops, pubs, and the hospitality industry, we offer a range of sizes in all our products for direct reselling.

Our vibrant packaging is designed to catch the eye, while the contents are sure to satisfy. From our stackable pots which optimise your shelf space, and fit most cup holders, to our elegant mason jars which add the "wow factor" to any display.

Discover the perfect bar snacks to complement your fine beverages or enhance your guests' welcome baskets with something truly special.

WHY CHOOSE ROBERT'S DORSET? Established in 2011, we are a family-owned and operated business. At the core of our operations lies a personal touch, ensuring our trade customers enjoy the following advantages:

• Delicious snacks to delight your customers.

• Exceptional customer service, led by a dedicated Account Manager.

• Convenient ordering options, whether online or by phone.

• Handcrafted products made in beautiful Dorset, England.

• Every item is prepared to order, ensuring customers always receive the freshest products • All our packaging is fully recyclable or reusable and we have a 99.9% waste free production process • Proudly certified by the Roundtable of Sustainable Palm Oil (RSPO) - palm oil is only used in Fudge • All our ingredients are of the highest quality.

Contact Robert for an online catalogue and more information regarding our perfect snacks. robert@robertsdorset.com 01202 875280 www.robertsdorset.com

Business Confidence Rising In Hospitality Despite Inflationary Pressures Issue 164

New survey from CGA by NIQ and Fourth reveals upswing in optimism but concerns about profitability and cash reserves Optimism among leaders of Britain’s top hospitality groups has risen since the start of 2023, according to the latest Business Confidence Survey from CGA by NIQ and Fourth.

The quarterly poll shows more than half (54%) of leaders feel optimistic about prospects for their business over the next 12 months—a healthy increase of seven percentage points from the January survey, and well over double the number (22%) who feel pessimistic.

The proportion of leaders feeling confident about the eating and drinking out market in general has risen even more sharply quarter-on-quarter—by ten percentage points to 40%.

Leaders remain more optimistic than the independent market, where confidence in general (23%) and their own business (33%) are lower, influenced by lower profits and higher rates of closure seen in the latest Hospitality Market Monitor.

However, all figures remain below the levels seen before the COVID-19 pandemic, and the Business Confidence Survey reveals the ongoing impacts of inflation on hospitality. A quarter (25%) of leaders say their business operated at a loss in the first quarter of 2023, while 32% say their profitability has been below last

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year’s levels.

There are also signs that some businesses that were weakened by COVID-19 remain at risk. More than a quarter (28%) of leaders say they now have less than three months’ worth of cash reserves, and one in seven (14%) says their business is at risk of failure in the next 12 months—a figure that is unchanged from the January survey.

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA, said: “These figures highlight the impressive resilience of pubs, bars, and restaurants despite the enormous challenges of COVID-19 and the cost-of-living crisis. All our research shows consumers remain eager to eat and drink out when they can, and business leaders are rightly confident about the long-term outlook for hospitality. Nevertheless, the relentless rise in bills for businesses and consumers alike leaves many firms and jobs extremely vulnerable. Until inflation finally eases conditions will remain very difficult, and hospitality deserves targeted government support to mitigate costs.”

Sebastien Sepierre, managing director – EMEA, Fourth, said: “It’s encouraging to see business confidence rise across the sector in recent months, despite soaring product costs, labour shortages, and sky-high energy bills continuing to ravage the sector. It’s crucial that businesses are getting access to as much support as they can get and are utilising the right tools and technology to help them operate as efficiently as possible, giving sector businesses full control and oversight of their spending across labour and supply.”

Historic Tylers Green Pub To Reopen After Major Refurbishment The Gamekeeper in Woodlands, near Southampton, is ready to welcome children to its play area which has been opened to help support the local community.

Publican Kerry Wolfe realised there was a need for this vital local service as there are few activities for younger children to do in the village and a large number of families in the area.

A garden area at the pub has been refurbished to home the play area, which can be used to help entertain local children, and support their physical and mental health through exercise.

Kerry said: “As the weather is getting warmer the play area will offer children the opportunity to exercise in a safe environment.

The area, which caters for children up to the age of 12, includes a slide and a fireman pole. The pub also has a new outdoor area where parents can sit for a coffee to socialise and keep an eye on the little ones.

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

“We wanted to offer this service to help families as there really is nothing for them in the local area. We look forward to offering everyone a warm welcome.”

Pub is The Hub regional advisor Reg Clarke said: “The Gamekeeper is really at the heart of Woodlands. This play area will not only bring children together but also their wider families and members of the community.”

He added: “Being able to bring people together by giving the children something to do while offering the parents time to socialise is a great way to overcome social isolation.”

The Potential of Generative AI in Hospitality 6

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By Pablo Garcia, Director of Spark Crans-Montana, Innovation Sphere by Les Roches. (https://lesroches.edu/spark-innovation-sphere/) The hospitality and tourism industry is constantly evolving, with new technologies and trends emerging all the time.

One technology that I believe is set to have a major impact on the industry in the coming years is generative AI. What is generative AI? The name refers to algorithms – probably the best known being ChatGPT – that can be used to create new content, including audio, code, images, text, simulations and videos. This powerful technology has the potential to transform the hotel guest experience, improve the efficiency of hotel operations, and enhance staff working experience.

Before we delve into the potential of generative AI in the hospitality and tourism industry, it is worth looking back at history for a moment.

The first industrial revolution, which took place in the late 18th and early 19th centuries, was a time of great uncertainty and fear. So much so that for many it was more akin to a crisis than a positive experience.

Manual workers, in particular, were concerned about the impact that new technologies such as steam engines and spinning machines would have on their jobs, with many fearing they would be replaced by machines. However, as we know, the first industrial revolution ultimately led to improvements in working conditions, increased productivity and economic growth. Rather than replacing workers, new technologies enhanced their capabilities and improved efficiency.

Similarly, the second industrial revolution (also known as the technological revolution) saw the rise of mass production and the assembly line, leading to significant improvements in efficiency and productivity, including in professional kitchens. The third industrial revolution, known as the digital revolution, ushered in the widespread use of computers and the internet, transforming the way we work and communicate. This revolution had an especially significant impact on the hospitality industry and, indeed, many of today’s important hospitality services would be almost impossible to perform without access to computing and internet services.

Although the fourth industrial revolution (or industry 4.0) started some years back (AI is not new), the change being brought about by technology such as generative AI, web3 technology and robotics – industrial revolution 4.5 if you like – will be truly transformative. Again, as in any period of major change, society in general, and the hospitality and

tourism industry in particular, will need time to learn and adapt to new tools and services. However, I believe the final outcome will again be positive.

Generative AI can be used to improve the hospitality guest experience in a variety of ways, from providing personalised recommendations to enhancing safety and security. For example, AI-powered chatbots and virtual assistants can provide guests with tailored recommendations for local attractions and activities, while also improving communication between staff and guests by allowing additional channels to open up.

Especially when combined with robotics, generative AI can also be used to improve the efficiency of hotel operations. Automated systems can take care of routine tasks such as room cleaning and maintenance, freeing up staff to focus on more important tasks such as delivering the best possible service to guests. Furthermore, AI-powered systems can optimise the use of resources such as energy and water, reducing costs and improving sustainability.

Beyond these benefits, generative AI can also enhance the working experience of staff in the hospitality and tourism industry. By providing customised training experiences based on individual staff members’ strengths and weaknesses, staff can learn at their own pace and in a way that suits their learning style. This can lead to better trained staff, who possess a more diverse range of skills and knowledge, ultimately leading to improved customer experience and revenue growth for the business.

Les Roches, a world-renowned hospitality management school, is at the forefront of research and development in this field, exploring the potential of generative AI to transform the industry. We want to see this happen in a responsible and ethical way, recognising that advancement in technology could produce exciting and better solutions to enhance the working conditions of staff and improve the guest experience.

Spark, the innovation sphere by Les Roches, brings together students, faculty and industry partners to collaborate on research projects that explore the potential of emerging technologies, including new generative AI software. Through these projects, Spark is exploring how generative AI can be used to improve customer experiences, enhance operational efficiency, and support staff training and development. Most importantly, we are looking how it could support human beings (i.e. hospitality employees), to act as human beings, avoiding repetitive and boring tasks with little or no direct value from a hospitality point of view.

As with any emerging technology, it is important to consider the ethical implications of generative AI. Les Roches takes a holistic approach to exploring the potential of this technology, considering not only its potential benefits but also its potential risks and drawbacks. One key consider-

ation is ensuring that the use of generative AI is transparent and accountable. Guests should be made aware of when and how their data is being used, and hotels and other hospitality providers should be transparent about how they are using generative AI to enhance the guest experience.

Another consideration is ensuring that generative AI is used in a way that is fair and equitable. This means ensuring that the benefits of the technology are distributed fairly across different groups, including staff and guests, and that the technology is not used in a way that reinforces existing biases and inequalities. Despite the many benefits of generative AI, some hospitality and tourism staff will naturally be hesitant to embrace this new technology. However, it is important to note that generative AI is not meant to replace human employees, rather to enhance their capabilities and improve their efficiency.

To embrace generative AI, hospitality workers should take a proactive approach to learning and training. They should seek out opportunities to learn about the technology, attend training and workshops, and collaborate with colleagues to develop new ideas and solutions. Staff should also be open to new ways of working, such as using AI-powered tools and software, and be willing to experiment with new techniques and approaches to improve their work.

One specific area of research that Les Roches’ Spark centre of excellence is focused on is the use of generative AI to improve the hotel check-in process. Traditionally, hotel check-in has been a time-consuming and often frustrating experience for guests, requiring them to wait in long lines and fill out numerous forms. By using generative AI-powered systems, hotels can streamline the check-in process, reducing wait times and enhancing the guest experience.

Of course, this new service/procedure will not be appropriate to all hotel categories. I would expect luxury hotels, in particular, to retain a more human-centred approach that befits their higher staff-to-customer ratio and elevated guest expectations. Therefore, as always, we should not generalise.

It is a natural human tendency to fear change, and especially when it comes to technological change. Look back through history and the stories will be familiar – one classic example being the UK’s Locomotive Act of 1865 (and not repealed until 1896), which stipulated that any selfpropelled road vehicle had to be preceded by a person walking at least 60 yards (55 metres) ahead, carrying a red flag! In the century and a half that followed, motorised transport came to be regarded as a gateway to freedom, opportunity and prosperity. If handled correctly, I see no reason why the fruits of industrial revolution 4.5 will not be just as rich for humanity.

UK Hospitality Comments On Outcome Of CBI Extraordinary General Meeting Issue 164

IN RESPONSE TO THE OUTCOME OF A CONFIDENCE VOTE BY CBI MEMBERS, UKHOSPITALITY CHIEF EXECUTIVE KATE NICHOLLS, SAID:

In addition, UKHospitality was part of a joint statement released by trade bodies following the vote.

“Over the past few months, UKHospitality has played a leading role in working with other major trade bodies to engage collaboratively with Government on issues affecting our members. This work played a key role in filling the void left by the CBI and ensured critical priorities for the business community remained in active discussion with Government.

• British Retail Consortium (BRC)

“This group has ensured that the concerns and interests of the majority of businesses, the workers they employ and the customers they serve are understood by Government. Part of this joint engagement has been to feed directly into the CBI on how it can be most effective particularly regarding how its convening power and sector co-ordination functions moving forwards.

“Following today’s meeting, UKHospitality will continue to monitor the CBI’s activity over the coming months and review our engagement as appropriate.”

THESE ORGANISATIONS ARE:

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serious allegations about its culture and the behaviour of some staff, which prompted police investigations. We believe that the prospectus they put to the EGM sets out a credible way forward, which we are prepared to support.

“However, that journey of change has only just begun, and we will hold the CBI and its Board to account and tighter scrutiny, to ensure that all members – including the many sector trade associations in membership – can be confident that the CBI’s culture, role and purpose are refreshed and responsive to our needs.

• Build UK • Energy UK • Food and Drink Federation (FDF) • National Farmers Union (NFU)

“Our associations drive both the UK’s employment and economy, so it’s critical that the CBI ensures that trade associations are at the heart of its work. That includes incorporating trade bodies in the CBI’s governance, and a plan to ensure it enables and amplifies sectoral advocacy, rather than duplicates it.

• Recruitment and Employment Confederation (REC) • Society of Motor Manufacturers and Traders (SMMT) • TechUK • UK Hospitality

THE JOINT STATEMENT IS AS FOLLOWS: “We welcome, too, the CBI’s recognition that it must change, following

“The coming weeks and months must see the CBI put words into action and deliver the far-reaching changes it has promised, then it will be able to win back everyone’s trust and confidence.”

14 Heroic Hospitality Teams Step Up For The Springboard Charity This July, The Springboard Charity is calling on walkers, runners, cyclists, and swimmers to join its biggest challenge yet – a virtual race around the world, visiting the 7 wonders of the world along the way.

Teams of up to 20 people are being encouraged to get fit and have fun while working together to raise money for the charity. Over the past two years, the virtual race has raised more than £150,000.

As teams clock up miles by running, swimming, cycling or walking, their efforts will make a huge difference. The funds raised will help the charity to reach more young, unemployed, and underprivileged people, giving them the skills and confidence to secure great jobs in the hospitality industry.

HOW DOES THE EVENT WORK? • Teams of up to 20 compete to track their active miles on the My Virtual Mission platform • It costs £15 to enter per racer and everyone involved will receive a Springboard Virtual Race T-shirt and goody bag

• Each team pledges to raise £3,500 for The Springboard Charity (£175 per team member) • Participants then get friends, family and colleagues to sponsor their efforts via JustGiving • Racers can also win bonus prizes along the way as they race around the seven wonders of the world Catherine Hinchcliff, a Springboard virtual racer in 2022 is encouraging everyone to get involved whatever your age or ability: “I was a bit hesitant to participate, but was so pleased to have joined up. It was such fun and really motivated me to get back on my exercise bike and really go for it!

“The team spirit and competitiveness between our teams pushed me to do way more exercise than I’d done in years, and I really surprised myself. It was lovely to be raising money for such a great cause too.”

Register your team now at: www.springboard.uk.net/virtual-race-around-the-world

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Issue 164

FSB Launches ‘Sunshine List’ of Ideas to Empower Hospitality as Tourism Season Kicks Off 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.”

Secret Pub Company Announce 4th Site

The Secret Pub Company has announced its expansion into a 4th site.

The Lambley, located in its namesake village Lambley in Nottinghamshire, is due to open in mid-June following a significant investment.

The award-winning gastro pub group has a strong track record when it comes to revamping formerly closed-down village locals; both The Railway and The Radcliffe pubs have won Best Pub in the East Midlands (National Pub & Bar Awards) in 2019 & 2022 respectively. Owners David Hage and Mark Osborne were also named BII Licensee of The Year in

2019, as well as being made BII Ambassadors in 2022.

“This is an incredibly exciting time for us once again,” says Hage.

“To be opening a great pub, recruiting hospitality professionals, along with developing and promoting our exceptional managers and chefs. Our clear vision, business plans for our pubs, sales growth and loyal customer base gives us the confidence to grow our brand. We could only do this, however, with the expertise of our exceptional teams. Some who have been with us for the journey for 13 years.”

Card Spending Grew just 3.6% in May but Pubs & Bars See Sales Uplift Issue 164

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Consumer card spending grew just 3.6 per cent year-on-year in May – less than half the latest CPIH* inflation rate of 7.8 per cent and lower than April (4.3 per cent) – as Brits cut back on discretionary purchases to cope with mounting inflation and food prices. However, May’s long bank holiday weekends provided a welcome uplift to pubs, bars and clubs and the entertainment sector, while both digital content and takeaways enjoyed their highest growth so far this year.

weekly shop.

Spending on groceries surged 8.9 per cent year-on-year – the highest growth in the category in over two years. Aside from the near-record rate of food price inflation (19.1 per cent**), grocery spend also received a boost from the Coronation bank holiday weekend and Eurovision, due to Brits buying food and drink for street parties and celebrations at home.

Silvia Ardagna, Head of European Economics Research at Barclays, said: “Although the latest headline figures show that inflation has fallen due to lower energy prices, the prices of core services and goods remain stubbornly high and continue to constrain real household disposable income and spending.

Spending on non-essential items increased just 3.0 per cent this month – less than in April (4.6 per cent) – as half (50 per cent) of consumers say they are cutting down on discretionary spending to cope with rising household bills.

The unseasonal and inconsistent weather in May led Brits to hold off on making new summer wardrobe purchases. As a result, clothing saw its largest decline in over two years (-5.1 per cent), while department stores (1.9 per cent) experienced its smallest uplift since November 2022.

This comes as a quarter (26 per cent) of shoppers say they are cutting back on buying new summer outfits due to the rising cost-of-living, and over a third (35 per cent) plan to re-wear more of their old summer clothes for the same reason. Meanwhile, discount stores enjoyed growth of 5.0 per cent, in another sign that consumers continue to seek value wherever possible.

PUBS AND BARS ENJOY BANK HOLIDAY BOOST

As Brits continue to cut back on eating out to cope with cost-of-living pressures, restaurants saw another month of decline (-5.3 per cent).

However, the Coronation and May bank holiday weekends encouraged Brits to make more social plans, fuelling spending at pubs, bars & clubs (6.4 per cent), as well as on entertainment (7.3 per cent).

With the arrival of summer, spending on airlines also increased by a third (34.4 per cent), as 13 per cent say they have set money aside to enjoy a holiday abroad this year. This comes as spending on hotels, resorts and accommodation saw a -4.9 per cent decline, showing that demand for staycations is tapering off now that holidaymakers have the option to travel abroad.

CONSUMER CONFIDENCE ENDURES Despite persistent cost-of-living pressures, Brits are generally feeling confident in their household finances (64 per cent) and ability to live within their means each month (68 per cent). Meanwhile, confidence in the future of the UK economy has slightly increased, rising from 25 per cent to 28 per cent.

Esme Harwood, Director at Barclays, said: “Consumers are still paying close attention to their everyday spending, and we are seeing growing concerns around “shrinkflation” in the

“The UK economy has escaped a technical recession for now, but the forward-looking outlook remains one in which the economy is likely to stagnate as the impact of monetary tightening will more than offset the relief from lower energy prices.”

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MAY SHOWERS DAMPEN DISCRETIONARY SPENDING

“However, the growth witnessed at pubs, airlines and entertainment venues shows that Brits are still finding room in the budget to enjoy nights out and holidays.”

DISHWASHERS • GLASSWASHERS • REFRIGERATION

Spend on fuel saw its third consecutive month of decline in May (-10.7 per cent year-on-year), largely thanks to the drop in prices against May 2022, when they were much higher due to the Russian invasion of Ukraine.

“Many are having to forgo discretionary purchases to offset rising food prices, with clothing and restaurants most impacted.

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Issue 164

National Beer Day 2023: Getting Spill Stains Out of Your Shoes According to a survey by Licensed Trade Charity back in 2021, the average pub going Brit will drink 7,786 pints of lager in their lifetime.

That whopping 4,424 litres of beer ranks Britons as the world’s 16th ‘biggest drinkers’.

• Washing up liquid ( tsp.)

SUEDE SHOES 1) Start off by using a soft shoe brush to remove any dirt or debris from your shoe - this will help prevent any further embedding of dirt before you begin the cleaning process.

With this in mind, ahead of National Beer Day next week (Thursday 15th June) what’s your pint of choice? A traditionally English lager? An ever-popular Irish stout? Or, perhaps the more commonly now-adored IPA?

2) Dab your sponge into warm water and then carefully dampen the beer stain. Allow time for the shoes to dry before proceeding.

Whatever you choose, you run the risk of staining your beloved shoes - and that’s why we’re here. If this has happened to you, and you’ve ruined a perfectly good pair of white sneakers with a Guinness, it’s in your best interest to read on…

3) Using the clean cloth, rub the maize flour (polenta) into the area of staining in a circular motion. Leave this to dry for around five minutes.

This quick guide will help you get those beer spill stains off of your shoes - don’t let another good pair of New Balance go to waste!

LEATHER SHOES

BEER IS DIFFERENT TO OTHER DRINKS As we’ve previously mentioned, your choice of alcohol will determine the course of action. When it comes to beer, it’s a dry, water-based alcohol, and the stain’s often caused by its high water content. Usually, the result is a white ring around the outside of the spill.

One thing to be aware of when cleaning the stain is to avoid damaging the integrity of the material. The last thing you want is cracked leather

4) Using the shoe brush, wipe away the maize flour and you should be left with a clean pair of suede sneakers.

or irreparable suede!

Checklist • A soft shoe brush • A clean cloth • A sponge • Maize flour/ Polenta

1) Repeat stage one as you did with the suede shoes.

2) Rinse the area of staining with warm water.

3) Mix warm water and the washing up liquid.

4) Use the clean cloth to apply the soapy warm water to the area of staining and clean in a circular motion.

5) Rinse the shoes with cold water and allow them to dry.

So, there you have it, the perfect way to enjoy National Beer Day with no fear of repercussions on your shoes!

Crieff Hydro Family Commits To New Charity Partnership A Scottish hotel group has announced its new charity partnership for 2023.

miles, saving thousands of lives and impacting on thousands more, particularly in remote and rural areas.

Crieff Hydro Family of Hotels, has pledged to raise much needed funds for Scotland’s Charity Air Ambulance (SCAA), which provides lifesaving services to communities in every corner of Scotland, for the next 12 months.

Stephen Leckie, Chairman and CEO of Crieff Hydro Family of Hotels, said: “It’s vitally important for us to support those most in need through charity fundraising, and we’re very much looking forward to embarking on this new partnership with Scotland’s Charity Air Ambulance. The dedication and skill of the pilots and paramedics involved is phenomenal and their life saving efforts makes SCAA a perfect fit for our charity partner of the year.”

The funds will be raised by hotel employees across the hotel group’s eight properties within the portfolio, as well as guests who pass through its doors throughout the year, with a number of activities already earmarked to kick off fundraising.

The hotel group’s big-hearted employees have a fantastic fundraising track record, having raised thousands for a variety of both local and national charities throughout the years, and the team at Crieff Hydro Family of Hotels are looking forward to doing all they can for Scotland’s only air ambulance charity.

With a crew based at Perth airport, close to the hotel’s flagship property, Crieff Hydro, the charity recently marked its 10th anniversary. Since May 22, 2013, SCAA has doubled its operation, launching an Aberdeen base in 2020, responded to nearly 5,000 call outs, raised over £50 million and flown nearly half a million

SCAA CEO, David Craig, said: “We are immensely grateful to Stephen Leckie and the Crieff Hydro Family of Hotels for choosing SCAA as their charity partner this year. The generosity shown by hotel employees and guests visiting their properties will undoubtedly help save lives as we respond to emergencies across Scotland, 365 days a year.

“SCAA’s life-saving service is only possible thanks to the ongoing support of the individuals, businesses and organisations of Scotland and partnerships like this with the Crieff Hydro Family of Hotels help to fly us into the future, ensuring we are there for the people of Scotland when we are needed most.”

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Warm Weather And Cider Drive More Drinks Sales Growth Drinks sales were in year-on-year growth for a fifth successive time last week, thanks to warm weather and surging cider sales.

CGA by NIQ’s latest Drinks Recovery Tracker shows trading at Britain’s managed pubs and bars in the week to last Saturday (27 May) finished 2% ahead of the same week in 2022—down slightly from 5% in the previous week but completing a solid May for operators and suppliers.

Last week was bookended by an 8% dip in sales on both Sunday (21 May) and Saturday (27 May). But all five weekdays were in growth, and trading peaked at +20% and +21% on Monday and Wednesday (22 and 24 May) on the back of high temperatures that lured people out to drink in pub and bar gardens and terraces.

Category-wise, the Drinks Recovery Tracker showed strong growth for cider (up 22%), which always benefits from warmer weather. Beer (up 5%) and soft drinks (+3%) recorded solid growth, but wine (up 0.2%) and spirits (down 11%) were weaker.

“A fifth consecutive week of year-on-year growth is another encouraging sign for the On Premise as we move into the key summer months, says Jonathan Jones, CGA’s managing director, UK and Ireland. “Nevertheless, operators continue to face strong headwinds of high inflation, increased cost-of-living and rail strikes in June, so whilst there is opportunity in the market, challenges remain as well.”

CIEH Welcome Publication of Updated Food Law Code of Practice The Chartered Institute of Environmental Health (CIEH) have welcomed the publication by the Food Standards Agency (FSA) of the updated Food Law Code of Practice. However, CIEH suggest that further changes are necessary to truly embrace a more risk-based and intelligence led approach.

The updates to the Food Law Code of Practice comes as a result of a 12week consultation period whereby the FSA sought views from various stakeholders on the changes necessary to enable local authorities to deliver upon the approach of the new food standards delivery model. The changes to the Code of Practice are designed to enable local authorities to adopt a more risk-based approach to carrying out food standards official controls, ensuring that local authorities can allocate their resources to those food businesses posing the highest risk.

CIEH, in collaboration with the Food Advisory Panel, produced a memberled response to the proposed changes to the Code of Practice in both England and Northern Ireland. This response, while welcoming a more riskbased approach, also raised several concerns regarding the level of support being provided to local authorities, the proposed frequency of controls, required updates to management information systems etc. CIEH also feel that by truly embracing a risk-based, intelligence-led approach, this will further free up precious local authority resources.

The CIEH membership community does fantastic work in protecting the public, whether in local government delivering regulatory services, in-house specialists operating within responsible businesses ensuring the highest standards of compliance, or indeed those in the consulting sector working across industry, providing training, guidance, and third-party assurance.

Truly embracing a risk-based, intelligence led approach would enable greater levels of intelligence sharing

and collaboration from across the disparate, interconnected areas of environmental health. CIEH also are of the view that while many of these changes enable local authorities to better allocate resources towards higher risk food businesses, this does not solve the continued problem of under-resourced local authority environmental health teams.

Dr Phil James, Chief Executive Officer at CIEH, said: “ We welcome the publication of the updated Food Law Code of Practice but wonder whether it goes far enough in enabling the risk-based intelligence-led approach the FSA are looking for. We welcome the fact the proposed changes enable local authorities to allocate their resources to higher risk businesses but think that by fully utilising the capacity of the wider environmental health membership community this would serve to relieve much of the strain being felt by local authorities up and down the country.

Many of our members working outside of local government do some fantastic work protecting the public, whether that is through consulting with businesses, providing quality assurance and audits, providing food safety training, or indeed working inhouse as food safety specialists. By enabling greater information exchange and intelligence sharing, these members can provide invaluable intelligence for local authorities, accurately assessing risk, which in turn can ensure local authorities have greater time to focus their resources on those businesses which pose the highest risk to public health.

We must also acknowledge the fact that many local authorities are feeling the strain of being both overworked and under-resourced. We once again make the call for a much-needed injection of greater funds to enable local authority regulatory teams to deliver the vital services necessary for protecting the public.”

Operators Call On More Suppliers To Support Hospitality Rising Supporters of the world’s biggest hospitality recruitment campaign, Hospitality Rising, are calling for more suppliers to get involved in the initiative to help solve the sector’s crippling job crisis.

Currently nine in 10 Hospitality Rising supporters are operators and, as the campaign heads into its second year, a second round of fundraising, and a summer of activity targeting education leavers, the movement is hoping to attract more suppliers to become supporters.

The collaborative campaign, which brings together companies of all sizes, from all sectors of the industry, has created two new packages, Platinum and Gold, for suppliers looking to join the cause.

Interested suppliers can find out more by emailing: hello@hospitalityrising.org Rob Pitcher, CEO of Revolution Bars Group, one of the original supporters of the initiative, said: “The workforce crisis is showing no signs of easing and is only piling the pressure on businesses already suffering from soaring food and drink inflation not to mention energy costs. Due to staff shortages, some businesses are being forced to curtail trading hours and others have already had to close their doors for good. We are so grateful for the support of those suppliers already on board and would love to see more join the cause. It makes good business sense for suppliers to join forces with operators to try solve the workforce crisis and keep more businesses open but it also demonstrates a clear understanding of the challenges we face and is a move to help share the pain.”

Steve Richards, CEO of Parkdean Resorts, also an early supporter of the cause, said: “It has been heartening to see the industry come together under the Hospitality Rising umbrella in order to tackle the

continued staff shortages that are affecting operators of every size. We’ve already achieved some great results from the Rise Fast, Work Young campaign and, by expanding our network of supportive suppliers even further, we will be able to build on this momentum, showcase the huge range of rewarding, life-long careers and attract yet more talent to our fantastic sector.”

Hospitality Rising’s inaugural campaign, Rise Fast, Work Young, has already gained some impressive results, generating over 4,000 applications each week since it launched in October The initiative is already backed by some of the biggest names in the UK, including Whitbread, Pret, Welcome Break, Hilton, Soho House, Prezzo, Revolution Bars Group, Parkdean Resorts, Claridge’s, J W Lees and The Pig. Celebrity chefs including Tom Kerridge, Angela Hartnett and Raymond Blanc OBE, have also generously leant their time and support.

On the supplier-side, Coca-Cola Europacific Partners, hospitality tech supplier Zonal, and guest WI-FI based marketing solution, Wireless Social, sponsor the initiative. Other sponsors include: Hit Training, H.G. Stephensons, SPE Resourcing, Airship, Propeller Communications and Fourth.

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Consumers Maintain Healthy Appetite For Hospitality Despite Cost Of Living Crisis Issue 164

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New research from CGA by NIQ reveals consumer demand for Britain’s pubs, bars and restaurants has stayed robust during months of rising household bills.

income were to be cut further—a significantly higher number than those who would protect their spending in areas including clothing (28%), home improvements (27%) or international holidays (27%).

CGA’s monthly Cost of Living Pulse shows two in five (40%) consumers went out to eat and drink at least weekly in April 2023. This figure is unchanged from March and down by only two percentage points from six months ago in October 2022. More than nine in 10 (94%) consumers went out at least once in April—one percentage point more than in March, and two points more than the level of six months earlier.

The survey results are in line with CGA’s sales data showing solid sales for pubs, bars and restaurants. The latest edition of the Coffer CGA Business Tracker, which measures sales at Britain’s leading managed groups, reported like-for-like growth of 6.9% in April 2023—a seventh consecutive month of year-on-year increases. However, with growth well below the current high rate of inflation, sales remain down in real terms.

In another sign of stability, just under a quarter (24%) of consumers told the Cost of Living Pulse they went out more frequently than usual in April—just one percentage point down from six months ago. While 43% say they went out less often than they usually would, this figure is unchanged from October 2022. This group is dominated by consumers who were already lower-frequency users of Britain’s On Premise—while the important core of regular visitors have maintained or increased their trips out.

The Pulse also indicates that hospitality remains a top priority for many people’s discretionary spending. Two in five (39%) consumers say they would prioritise visits to pubs, bars and restaurants if their disposable

Charlie Mitchell, CGA by NIQ’s research and insight director, said: “Consumer confidence may be fragile, but our Cost of Living Pulse makes it clear that people remain as eager as ever to eat and drink out.

They know that pubs, bars and restaurants provide experiences they can’t get anywhere else, and they will give them up only as a very last resort. However, it’s also apparent that many consumers are watching their outgoings extremely closely, and want full value for money when they go out. In such a demanding and increasingly polarised market, it’s more important than ever for businesses to understand the latest consumer habits and priorities and deliver consistently memorable and good-value experiences that keep guests coming back.”

Brewery Insolvencies Rise as Operational Costs Increase Soaring operational costs and a greater competition between brands have seen the number of UK breweries becoming insolvent more than triple in the past year, with smaller brewers worst affected, according to data released by tax and audit firm Mazars.

Using Insolvency Service data, the company said the number of insolvencies rose to 45 in the year to March 31, 2023, up from 15 in the previous year. Paul Maloney, associate director at Mazars, said the insolvencies are largely of smaller craft breweries who have “suffered from an oversaturated market and from rising overheads”.

Mr Maloney said: “Craft breweries have been struggling for some time, but rising prices have brought their financial challenges to a head. Craft brewers often offer ‘premium’ beers, but consumers are

turning to cheaper alternatives. As such, discount brands produced by large international brewers and supermarkets’ own brands are increasingly becoming a choice for consumers.

“The craft beer market has grown enormously over the past decade. The cost of living crisis means that many of these brewers are struggling to carve out a niche in a shrinking market. Some of them will not make it.

Smaller breweries also often suffer from limited routes to market, lack proper distribution channels to consumers, and are dependent on taprooms and supplies to local bottle shops. Those restrictions limited the turnover of many craft breweries, meaning they were unable to break even.

TLT Reveals Key Trends In The Hospitality Sector For 2023 / 2024 16

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Issue 164

National law firm TLT has revealed key trends and notions that have shaped the hospitality sector in 2023 and which are anticipated to drive growth in 2024.

The data was disclosed in a report commissioned that surveyed 500 UK hospitality operators including restaurant groups and virtual experience operators.

Faced with cost pressures impacting consumer spending, changes in consumer demands and staffing challenges, the report suggests operators are having to broaden their offering to entice customers through their doors and think outside of the box to attract and retain valuable talent. Here we look at some of the key trends facing the sector in 2023 / 2024:

LABOUR SHORTAGES The report revealed that staffing continues to be a major issue and was highlighted by operators as the biggest social economic factor impacting the sector with 56.6% of those surveyed claiming that staffing was their main concern in 2023. 65% of operators shared they are using environmental, social and corporate governance (ESG) to attract and retain staff. For example, operators have invested in ensuring the working environment is suitable for new recruits, they are turning their attention to sustainability and have introduced wellbeing charters.

Looking forward, Joanne Hennessy, business immigration partner at TLT claimed that recruitment challenges in the sector have been exacerbated by events such as Brexit and the pandemic. Joanne reflects that adding hospitality roles to the government’s shortage occupation list (sol) could open up the sector to a much wider labour market.

GROWTH AND INNOVATION Adapting to the changes in consumer trends and attracting a wider client base is now more important than ever for driving growth and building a sustainable business in hospitality. Over half of those surveyed stating attracting a new customer demographic as a growth strategy in the next 12 to 18 months. The highest percentage of respondents (48.4%) choosing ‘expanding the use of social media platforms’ as presenting the biggest opportunity for growth and innovation. This was followed by ‘wellbeing’ (35.9%), ‘personalisation’ (30.2%) and introducing ‘plant based’ menus (27.8%). In addition, 42.9% are looking to expand their customer

base through good business principles and value adds such as EV charging infrastructure on sight.

New openings, expanding delivery offerings and developing new brands and concepts were also sighted as top opportunities for growth. 24% stated they have been looking at new openings, 17% at delivery opportunities and 35% have already developed new concepts and brands to drive revenue. In terms of barriers to attracting consumers, cost pressures are top of the list with 49% of respondents saying they’re looking to reduce their cost base.

SUSTAINABILITY The report also revealed that despite the economic headwinds sustainability remains a key focus, with 33% saying they were planning to make changes within their businesses in the next 12 months. Half of operators said they were already engaged with local communities to promote the importance of ‘sustainable socialising’, while 33% said they had a net-zero strategy in place.

However, despite a clear wave of intention 54% of operators said balancing the cost of investment was holding back their sustainability goals.

Paul Crighton, banking partner at TLT, commented that for those facing cost barriers in achieving sustainability goals, green loans could be a viable option but sustainability-linked loans are only just becoming mainstream.

He states that “using a green loan could be an option for those wanting to make their buildings more environmentally friendly; they’re available to borrowers carrying out green projects such as purchasing a building with excellent green ratings.”

Julian Mant, partner at TLT commented: “2023 is the year for the hospitality sector to look to innovate and grow and this report is a clear indicator that this is what will happen. This report draws on a survey of those working in or supplying hotels, restaurants, pubs, bars, and event venues across the UK, and includes direct conversations with senior leaders. I believe this report is a valuable tool for those looking to innovate and grow this year and beyond” Download the Rethinking Hospitality Report: Rethinking Hospitality: Embracing Challenges, Unlocking Growth – TLT LLP

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Issue 164

Pubs Code Adjudicator’s Tied Tenants Survey Shines A Light On Pub Co And Tenant Relationships PCA ISSUES FINDINGS FROM ANNUAL SURVEY, WITH MARSTON’S COMING OUT AS THE TOP PERFORMER ACROSS THE BOARD

tenants with a tied lease agreement recorded just 26% satisfaction, followed by tied tenancy (40%), and other types of agreement (51%).

Turning to the CCOs, just one in four tenants know who their CCO is. Of those who can name them, 56% are satisfied with the information and advice provided to them about the Pubs Code (+4 percentage points on last year), and 51% are confident in how their CCO handles matters related to the Pubs Code (+7 percentage points on last year).

The Pubs Code Adjudicator (PCA) has issued the results from this year’s edition of its Annual Tied Tenants Survey, shining a light on tenant sentiment towards, as well as their relationships with, the UK’s top six pub companies: Admiral, Greene King, Marston’s, Punch, Star, and Stonegate.

The PCA’s largest ever survey canvassed the opinions of a record 1,206 tied pub tenants, with individual conversations gauging their thoughts and opinions on a variety of key areas relating to the transparency obligations imposed by the Pubs Code, including overall satisfaction with their pub company, happiness with their type of tenancy agreement, their relationship with their Business Development Manager and Code Compliance Officer, and sentiment on the information provided to them.

The survey indicates that 62% of tenants are happy with the current relationship they have with their pub company – a figure that is unchanged from last year’s survey. The areas where tenants feel pub companies are performing best include fair and transparent treatment of tenants (with four in five tenants saying their BDM is fair with them in discussions), providing quick response times to concerns and issues raised, and the provision of information.

The data reveals that tenants at Marston’s have the highest overall satisfaction rates at 85%, a +12 percentage point increase on last year. This is followed by Greene King (75%, +8 year-on-year), Admiral (75%, -5 YOY), Punch (60%, +13 YOY), Star (55%, -5 YOY), and Stonegate (50%, -9 YOY).

When focusing on tenant satisfaction with their tenancy agreement, 62% of respondents are currently satisfied, while 19% are actively unsatisfied.

Typically, tenants with a tied lease agreement are least satisfied (56%), while tied tenancies, franchises and other similar types of agreements are leaving tenants more satisfied (67%). Tenants at Marston’s have the highest levels of satisfaction with their agreement (79%).

A clear majority of new tenants feel they are being set up for success by their pub companies. The data indicates that 86% of respondents

whose tenancies started in the last two years found the information they received from their pub company to be useful, while 64% of new tenants found the sustainable business plan useful.

94% of Marston’s tenants and 92% of Greene King tenants were satisfied with the information and materials provided to them at the start of their tenancies, suggesting that the better prepared tenants are from the outset, the higher the likelihood that they will be satisfied with their tenancies in the longer term.

Tenants were also asked a series of questions about their Business Development Manager (BDM) and Code Compliance Officer (CCO) and 81% of all surveyed tenants think their BDM is fair and reasonable (+5 percentage points on last year), with Greene King showing the highest increase from 77% satisfaction in 2022, to 88% this year, just below Marston’s at 92%. Star, Punch and Stonegate all performed better in this area than last year, with Star up to 83% from 75% and Punch up to 78% from 72%.

Stonegate was at 73% compared to 71% last year. Furthermore, 55% claimed they provide the requisite level of business planning support (-1 percentage point on last year), with Marston’s (81%), Admiral (67%) and Greene King (67%) all scoring above average; however only 37% of tenants are happy with the way they manage repairs and dilapidations (-2 percentage points on last year), but tenancy type could be driving this as

Commenting on the survey findings, Fiona Dickie, the Pubs Code Adjudicator, said: “It’s encouraging to see overall tenant satisfaction is in line with last year’s survey, despite the increasingly challenging and demanding market conditions that continue to plague the industry. There is, of course, some way to go to improving this figure from 62%, with some individual pub companies having more work to do than others, but we’re confident that, with the PCA’s support, they will be able to increase this figure.

“While it’s certainly a positive that such a high proportion of tenants are aware of the Pubs Code, at 84%, it is more concerning that only 54% are aware of the PCA and the support we’re able to provide. The fact that only 37% of tenants are happy when it comes to repairs and dilapidations at their pub is a core area of concern that needs to be analysed and improved upon, and is an example of something the PCA can help tenants with.

“It’s clear from the survey findings that the tenants who are best prepared and made aware of their Pubs Code rights from the outset, are the ones that ultimately experience greater levels of satisfaction throughout their tenancies. At the end of the day, compliance with the Code in a meaningful way is good for business, and we exist to ensure that tenants are happy so that they can run the most successful pubs possible for them and their pub company.

“We’re looking forward to working closely with the six largest pub companies, as well as their tenants, to help develop and enhance fair relationships across the board and ensure that all parties have got as much support and the requisite information they need to perform at the peak of their abilities.”

Historic Tylers Green Pub To Reopen After Major Refurbishment A much-loved Buckinghamshire village pub reopened at the weekend following a £240,000 revamp.

The overhaul of The Horse & Jockey at Tylers Green has been undertaken by Heineken-owned Star Pubs & Bars and licensee Alex van Someren. It has upgraded the historic pub into a great quality traditional village local and introduced affordable pub grub.

The external works have carefully renovated the outside of The Horse & Jockey, painting it pale grey and installing new lighting, signage and planting to bring out all its character. There is an area of smart new seating for 50 at the front and an enclosed 50-seater garden, complete with new decking and lantern lighting, at the rear.

To add to the history, Alex has made a display of pictures of the pub and the area through the ages.

The reopening marks Alex’s first anniversary as licensee of The Horse & Jockey. Alex formerly ran The Squirrel at Penn Street until her lease expired in spring 2022. Recalls Alex: “The Horse & Jockey had only been open intermittently over the previous four years and a number of its customers had moved to The Squirrel. When they heard I was looking for a new pub, they asked me to take over The Horse & Jockey. It was shut at the time, and they were fearful for its future. They even banded together and helped clean the pub and tidy the garden. Since then, local residents have supported me every step of the way, and people tell

me The Horse & Jockey is the busiest it has been in 40 years. It’s fantastic to be able to thank everyone for their backing with this refurbishment.”

Adds Alex: “I fell in the love with The Horse & Jockey as soon as I walked in. It’s my ideal pub – a beautiful old building in a lovely part of the world with a welcoming community around it. It looks gorgeous now the work has been done. It’s so exciting to be finally opening the doors and showing everyone the changes.”

Comments Star Pubs & Bars’ area manager Andrew Downie: “Alex has put her all into The Horse & Jockey over the past 12 months, focusing on what the community wants and bringing in a quiz, darts and live music. It’s no surprise people who hadn’t been in for years, in addition to a host of new customers, have become regulars. Alex has done a tremendous job of reviving the pub’s fortunes, turning it into thriving, popular local even before the investment. The Horse & Jockey has a fantastic new look to match, and I’ve every confidence that, with Alex at the helm, it will continue to go from strength to strength.”

The Horse & Jockey is believed originally to have been three cottages that were converted into a pub in 1844. It was initially named The Horse & Groom.

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.

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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

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

Independent Hotels In The UK WellPositioned Heading Into Summer Season 20

CLH Digital

Issue 164

From January to April 2023, hotels in the UK recorded a rise of 23% in Revenue Per Available Room (RevPAR) compared to the same period in 2022.

(BREDA) 7 June 2023. Despite ongoing global macroeconomic uncertainty, independent hotels in the UK have posted strong levels of recovery thus far in 2023, outpacing 2022 performance indicators. This is according to the latest data from hotel management tech solution RoomRaccoon which monitored key performance metrics from over 2000 rooms in boutique hotels, B&Bs and guesthouses across the region.

According to RoomRaccoon’s data, hotel occupancy recorded between January and April increased from 39% in 2022 to 43% in 2023, while ADR grew from £110 in 2022 to £123 in 2023.

Commenting on the data, the Market Head of RoomRaccoon UK, Ed Kerr says: “Although inflation and rising operating costs have had a substantial impact on industry rates, the rise in ADR is also indicative of hotels capitalising on sustained travel demand in 2023.”

Ed cautions that with higher room rates come increased guest expectations. “To provide that extra touch of hospitality, hoteliers can leverage customer data in their PMS to identify patterns, preferences, and trends, and create a more tailored experience for guests. This will help avoid a drop in guest satisfaction due to increased costs.”

RoomRaccoon RevPAR performance in the UK

Hotel revenue per available room (RevPAR), the standard metric for measuring top-line performance, averaged £53 between the months of January and April this year, a measurement 23% higher than the same time in 2022. Furthermore, the long weekend at the start of May saw RevPAR peak at £124 on Saturday, 29 April – the highest volume recorded by hotel management software company, RoomRaccoon since it launched its UK division in 2019.

This jump in RevPAR performance is driven by an increase in both occupancy and average daily rate.

Admiral Taverns Raises £85,000 for Mental Health Charity Admiral Taverns community pub group, which owns nearly 1,500 pubs across the UK, has raised an incredible £85,000 for its charity partner, Chasing the Stigma – a charity dedicated to normalising the subject of mental health and ensuring everyone can find essential support when they need it most.

On Saturday 20th May, Admiral employees, family and friends embarked on a 34-mile hike across Cheshire’s famous Sandstone Trail raising over £50,000 for the walk alone. Starting in Frodsham, the route took participants through Cheshire – home to the Admiral Taverns Headquarters – ending in Whitchurch at the Shropshire border. In total, the team walked more than 1,100 miles, totaling over 2.5 million steps.

To round off the day, a celebratory barbeque was held at one of Admiral’s community pubs, The Watergate in Whitchurch.

Admiral Taverns announced Chasing the Stigma as its charity partner at the start of 2022 in support of Founder and CEO, Jake Mills and his team in their journey to eradicate the stigma around mental health.

As part of the fundraising efforts this year, Proper Pubs, the community wet-led operator division of Admiral Taverns, tasked each of its pubs with raising at least £100 throughout May by hosting different charity events including barbeques, live music and quiz nights. Last year, Proper Pubs raised an additional £35,000 throughout August by hosting multiple charity events.

All proceeds from the events and the charity walk will be donated to Chasing the Stigma, enabling it to

continue its impressive charity work and ensure that its Hub of Hope app – the nation’s go-to mental health services signposting tool – remains free.

Chasing the Stigma also aims to create an environment of understanding through its Ambassador of Hope training. This has been developed so that organisations can commit to embedding positive mental health actions via training, activities, online resources and direct communication and support with the charity team.

Jake Mills, Founder & CEO at Chasing the Stigma, commented: “On behalf of the whole team at Chasing the Stigma, I would like to thank Admiral Taverns and their family and friends for raising a fantastic £85,000 for us. We are completely astonished by this and feel exceptionally touched by everyone’s efforts. The conversation around mental health is more important than ever and with this donation we will be able to continue the work we do and supporting those who need it the most.”

Chris Jowsey, CEO at Admiral Taverns, commented: “Chasing the Stigma is an extremely important charity which is close to all our hearts. It was a fantastic and thought-provoking day walking with the Admiral team, their families and friends to hear about their own experiences and discussing this important issue. Pubs are the cornerstone of British life and it’s important to recognise that they aren’t just a place to drink but can act as a safe place for people to talk openly when they’re struggling with challenges. We are so proud of this partnership and hope that it continues to break down barriers and further facilitate the conversation around mental health.”

New Appointment At Brakspear To Bolster Team Development Pub operator Brakspear has appointed Simone Brown to a newly-created Head of People role, as the company looks to bolster the attraction, engagement, retention and development of team members. Brown will work primarily within the 10-strong Honeycomb Houses managed estate.

Brown has worked in a number of HR and people development roles across retail and hospitality, including positions with Intercontinental Hotel Group, Elizabeth Arden and The Hyve Group events company.

Brakspear chief executive Tom Davies said: “We’re delighted to welcome Simone to the Brakspear family and confident that her experience and skills will be an enormous asset to us. Our pubs are nothing without the people who work in them, so this new role is a strategically important one for us.

“The Honeycomb Houses’ ethos of ‘Our House, Your Home’ relies on team members to live and breathe it.

Simone will play a vital role in helping to recruit the right people, instilling the Honeycomb values and creating an environment where our team members provide the outstanding customer service that puts our pubs ahead of the competition.”

Brown will work on all aspects of attraction, engagement, retention and development, liaising with colleagues in training, operations and marketing, at head office and pub level.

As part of Honeycomb Houses’ commitment to its team members, they have just launched an Early Pay scheme giving quicker access to wages, are developing a new career pathway and are holding their first ever Team Day and awards presentation this September, attended by all 250 employees.

Brown said: “Moving to Brakspear is a great opportunity.

Honeycomb Houses are wonderful pubs run by talented GMs and teams, and I’m looking forward to helping to further embed the ‘Our House, Your Home’ culture so that every team member is reaching their potential, and our pubs are delivering the best experience to every customer on every visit.”

At the same time, John Gormally is joining Honeycomb Houses as an interim operations director, to cover for maternity leave.

With a wealth of operations experience gained at Pitcher & Piano and the Revere Pub Group, Gormally will look after the Cotswolds pub estate, while also adding value across the wider Honeycomb House estate.

Cumbrian Businesses Dominate VisitEngland Awards For Excellence 22

CLH Digital

Issue 164

Cumbrian tourism operators dominated last night’s VisitEngland Awards for Excellence, scooping three coveted ‘Gold’ awards AND four ‘Silver’ awards.

The prestigious awards have been running for more than 30 years and champion innovation, quality and best practice to recognise businesses and individuals who raise the bar of England’s tourism offer.

With more finalists than any other destination, Cumbria was already blazing a trail going into the VIP awards ceremony at Warner Bros Studio in London, hosted by hotelier and TV presenter Alex Polizzi.

THE GOLD AWARD WINNERS WERE: Unsung Hero Award – Michael Wilson, Official Guide to the Kent Estuary Small Hotel of the Year – Askham Hall Camping, Glamping, and Holiday Park of the Year – The Quiet Site, Ullswater

SILVER AWARDS WERE PRESENTED TO: New Tourism Business of the Year category – Bassenthwaite Lake Station Experience of the Year category – Shed 1 Distillery, Ulverston Small Visitor Attraction of the Year category – Muncaster Gardens, and Hawk & Owl Centre

B&B and Guest House of the Year category – Cedar Manor, Windermere All seven were shortlisted after being big winners at the Cumbria Tourism Awards 2022.

Managing Director of Cumbria Tourism, Gill Haigh, says: “Wow, what a result for Cumbria! Three gold and four silver awards at this level is an exceptional achievement and reflects the sheer quality and diversity of Cumbria’s tourism offering.

“A big well done to all seven Cumbrian winners representing our county on the national stage. We are in awe, and SO proud of you all!”

VisitEngland Director Andrew Stokes, comments: “It is fantastic to come together as an industry to celebrate our worldclass tourism businesses. Competition this year was fierce with customer service excellence evident across every category, thanks to the passion and dedication of individuals.

“I congratulate all the winners and especially those who won Gold, an achievement cementing their place as the country’s crème de la crème, standard-bearers for England’s tourism industry.”

The announcement comes exactly one month before the Cumbria Tourism Awards 2023, taking place at the Castle Green Hotel in Kendal on Wednesday 5 July. Many of this July’s winners will themselves have the chance of representing the county nationally at next year’s VisitEngland Awards for Excellence.

Suffolk Restaurant And Bar, The Mill, Gains Safety Accreditation The Mill Restaurant and Bar in Stowmarket has become the first in Suffolk to be accredited under the Licensing Security and Vulnerability Initiative (Licensing SAVI).

The Mill Restaurant and Bar, located on Stowmarket’s Station Road East, is the first venue in the county to successfully apply for the accreditation, supported by Suffolk Constabulary.

Participating premises conduct a self-assessed audit of the physical safety features of their venue, as well as any existing policies and schemes in place, in order to receive a star rating to display to show they are responsible businesses that consider the welfare and vulnerability of their customers and staff.

Robert Perry is Director of the Maltings Entertainment Complex, trading as the Mill Restaurant & Bar and Carbon Nightclub in Stowmarket. He found Licensing SAVI to be beneficial in helping him evaluate the venue’s existing policies and security measures, and to make improvements where needed: He said: “I was thrilled when I heard about Licensing SAVI and thought it was a great idea. The four licensing objectives are very important to us as we take pride in our customers’ safety. We are grateful to have the Licensing SAVI scheme in place as it has benefited our venue, staff, and customers.

ty is a key consideration of their operations.

“Licensing SAVI is a fantastic tool, created by the Police Crime Prevention Initiatives (Police CPI), to help venues identify improvements they could make to their operation and highlight the good work they already do to keep people safe.”

When seeking the accreditation, venues must show knowledge of correct procedures in a number of areas, including staff training, underage sales policies, first aid, identifying vulnerable customers, banning protocols and drugs policies. The accreditation also supports venues by raising awareness of key issues, such as women’s safety and drink spiking.

Chief Superintendent Marina Ericson said: “I would like to congratulate The Mill Restaurant and Bar on being the first venue in the county to receive the Licensing SAVI accreditation.

“I hope this is the first of many venues that sign up in Suffolk. I believe this initiative can only be a good thing for venues and their staff, to ensure everyone is aware of the proper guidance and procedures, which in turn benefits those who visit these

“I would like to thank the rest of my team for their commitment in keeping our venue safe for all our patrons and staff.”

Ian Shuttleworth from Licensing SAVI applauded the team on their achievement: “Congratulations to Robert and the team at the excellent Mill Restaurant and Bar, on becoming the first venue in Suffolk to be accredited with our award and, in doing so, achieving our highest rating of 5 stars.

Launched in March 2021, Licensing SAVI ensures licensed premises are aware of and meet the standards required by responsible authorities in England and Wales. It was developed at the request of the Home Office and is backed by the National Police Chiefs’ Council.

“We are delighted to be working in partnership with Suffolk Police and the Local Authorities across the county in rolling out Licensing SAVI to more venues and in turn, helping contribute to the safety and the feeling of safety within the night-time economy.

A key objective is to ensure licensees demonstrate compliance with the Licensing Act 2003 and promote the four licensing objectives: prevention of public nuisance; prevention of crime and disorder; protection of children from harm; and public safety.

“We are a Police-owned, not-for-profit organisation focused on crime prevention, and we very much look forward to more venues becoming accredited across Suffolk in the near future. We urge members of the public to start looking out for our star rating in windows of venues when they go out, and be happy in the knowledge that they have undertaken a thorough assessment to look after your safety and security and deal with any vulnerability.”

Sergeant Daniel Peck, of the West Neighbourhood Partnership Team, said: “It’s great that those running The Mill Restaurant and Bar have taken this opportunity to invest in their business and show that customer safe-

Electrolux Professional Has Unveiled Southern Contracts, Based in Dorset, as Their Top Performing UK Distributor Across Last Year This award is for the company with the highest national sales of their professional laundry products.

Adam Elphinstone, MD of Southern Contracts, said: “This is the 25th year we’ve won this award and consequently cherish a long and special relationship with Electrolux Professional and are always proud to work with their products for both provision, installation and servicing. The installations have been carried out across all our sectors; marine, care and hospitality. Some have been incredibly complex but all have been extremely satisfying.”

Mark Rogers, Regional Business Manager for Electrolux Professional, added: “We’ve had a special relationship with Southern Contracts for over 30 years, and during that time they have regularly confirmed themselves as our highest performing partner for

laundry in the UK. We count them as a first-class partner.

“I personally have worked with them over 6 years and can always trust them to select the best solution and provide exemplary after-care for all our customers, whatever their sector.

“With their in depth understanding of our products, gleaned over the decades of our relationship, they continue to preserve the first-class friendly care of a family run business for both their remote and local customers.”

For more information about products and services on offer, contact Southern Contracts’ expert team of technical staff to provide guidance and advice through every aspect of your purchase and ongoing commitment to service, please telephone 03301 222888 or visit www.southerncontracts.co.uk

Inclusive Policies In Hospitality Demanded

By Customers, New Survey Shows Issue 164

CLH Digital

23

A new survey by UKHospitality and CGA by NIQ shows that almost two-thirds of customers think a venue’s equity, diversity and inclusion (EDI) policy is important.

“Whether it’s UKHospitality’s EDI committee, the Hospitality Wellbeing and Development Promise, or our guide to recruiting over 50s, there is a huge amount happening in this space for us to shout about.

The overwhelming majority of consumers responding to the survey were clear that they felt EDI policies were important to them (64%) but only a third said they see venues advertise their work on EDI and accessibility.

“I’m delighted to dedicate this latest edition of Future Shock to EDI and showcase the work the sector is doing to be as equitable, diverse and inclusive as possible.”

Three in 10 people said they would be more likely to visit a venue if it promoted its EDI policies, demonstrating a significant opportunity for hospitality businesses to showcase their work.

UKHospitality Chief Executive Kate Nicholls said: “Hospitality has always been a people-first business and has a tradition of being one of the most inclusive sectors in the world.

“I know day-to-day there remains a huge amount taking place to ensure that remains the case and that we continue to enhance our equity, diversity and inclusion credentials.

“These new statistics show that this work is clearly valued by the public and is actually a significant factor in where they choose to visit. It’s encouraging that customers want to see and understand the work we’re doing and is a clear indication to businesses to bring this work to the forefront of their activities.

CGA’s Director of Hospitality Operators and Food, EMEA, Karl Chessell said: “By any measure, the first quarter of 2023 has been challenging. Nevertheless, there are some encouraging signs as we look ahead to the rest of 2023. Most importantly of all, CGA’s research consistently proves the public’s appetite for the special experiences that only hospitality can provide.

“While some consumers are being forced to tighten their purse strings at the moment, visitation levels have not yet been significantly affected— and we can be confident they will rise again when people feel more cash in their pockets.

“Hospitality is a resourceful and resilient industry with a bright long-term future despite the current challenges. It is also a very responsible sector and committed to improvements on big ethical issues like sustainability and diversity.”

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.

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

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.

The Purple Emperor provides a wide range of drinks offers, including cocktails, wine, and fizz promotions. The pub also hosts an annual schedule of events with offers all year round for the local community to enjoy, as well as charity events. Operators, Richard and Kaz have already raised enough money to have a lifesaving defibrillator installed at the Purple Emperor through their amazing community engagement and fundraising events.

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

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”.

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

Sir Graham Brady Announced as New Chair of Wine and Spirits APPG

Sir Graham Brady, MP for Altrincham and Sale West, and chair of the 1922 committee, has been elected as the new chair of the All-Party Parliamentary Group (APPG) for Wine and Spirits.

and a desire to help UKI businesses thrive. We both believe enthusiastically that the world-renowned UK wine and spirit sector deserves much better support from the Government.

He brings with him a wealth of experience, as one of the most well-connected and senior MPs in the Conservative party. Sir Graham will step down from Parliament at the next election as the longest-serving Chair of the 1922 Committee in history, having worked with five prime ministers during his tenure.

“In particular Sir Graham understands that the ‘double whammy’ tax hike – the highest single increase for almost 50 years – which comes into force this summer is a particularly bitter blow for the UKs SME rich wine and fortified wine businesses.”

Visiting the London Wine Fair this week Sir Graham was able to hear, firsthand, from wine and spirit businesses on how they will be impacted by the new alcohol taxation system from 1 August.

Sir Graham Brady said: “I am very pleased to take up the role as chair for the APPG for Wine and Spirits and look forward to flying the flag for the UK’s outstanding wine and spirit sector. There are many challenges ahead for the trade and I intend to make sure Government understands how best to help support it.

Talking to businesses at the London Wine Fair today it is clear that the new duty increases will have a damaging economic impact on the sector and it is imperative that we do all we can to avoid any job losses and unnecessary cost increases for consumers.”

Miles Beale, Chief Executive of the Wine and Spirit Trade Association, said: “We were delighted that MPs have elected as experienced an MP as Sir Graham Brady to chair of the APPG for Wine and Spirits, which the WSTA is proud to support. He brings with him a passionate for our members’ products, a belief in fairness

The WSTA acts as secretariat to the Wine and Spirit APPG and has worked closely with the group over the years by raising the profile of the industry and securing several freezes in the wine and spirits duty.

However, the Government’s recent decision to punish wine and spirit businesses and consumers with a 10% duty hike for spirits and a staggering 20% for wine from 1 August. It is the largest increase in spirits duty since 1981 and in wine duty since 1975.

Sir Graham has already submitted a number of PQ’s challenging the duty hikes and we hope that the Government listens to the concerns of British businesses and prevents punishing price rises for cash-strapped consumers.

The APPG is also proud to re-endorse Father of the House, Sir Peter Bottomley, and Deputy Speaker, Nigel Evans as officers.

Two new Labour officers were also elected, giving the group a strong cross-party identity. Charlotte Nichols, chair of the Pubs APPG will provide strong links between industries, while Marsha DeCordova has several WSTA members and other industry stakeholders in her Battersea constituency.

Scotland Deposit Return Delayed Until October 2025 24

CLH Digital

Issue 164

Scotland’s controversial deposit return scheme is to be delayed until October 2025 at the earliest.

fair UK wide set of scheme standards, avoiding market distortions.”

“We will continue to engage with Governments across all 4 nations of the UK on the implementation of a UK wide set of DRS scheme standards that learn lessons from the pitfalls and mistakes which unfortunately were not able to be resolved in Scotland .”

The recycling scheme was expected to launch in March 2024, however, Circular Economy Minister Lorna Slater said she had been left with no choice after the UK government excluded glass from the Scottish scheme.

Colin Wilkinson, SLTA managing director, said:

She said she remained committed to introducing the recycling scheme – although it will be more limited than originally intended.

“We have always said that we will support a DRS that is workable and practicable for both businesses and consumers – the DRS proposed by the Scottish Government was not.

Speaking at the Scottish Parliament, Ms Slater said: “It is clear that Scotland’s deposit return scheme, in the scope and form passed by this parliament, cannot go ahead as currently planned.

“Over the last 10 days, and right now, we are urgently establishing to what extent there is a way forward for a modified scheme, its scope, terms and timescales.

“That crucially depends on whether the UK government can provide timely, stable and reliable assurances on basic operational matters, such as trading standards, the 20p deposit and producer fees.

“It also depends on to what extent there is industry support for an alternative scheme.”

Responding to the news UKHospitality Scotland Executive Director Leon Thompson said:

“Businesses are not against a recycling scheme – far from it. Hospitality already has one of the best recycling records in the economy and we can do even more, but a Deposit Return Scheme needs to work for businesses. It cannot be yet another piece of red-tape that is costly and burdensome.

“It’s time for work to begin on a scheme that can genuinely achieve the environmental and sustainability ambitions we all have, with true engagement with business.”

A NTIA Scotland Spokesperson said:

“Over five years ago, the SLTA, along with other hospitality trade and retail groups, told the Scottish Government that any DRS should be UKwide and without glass, and include a standardised deposit charge, bar codes and labelling across the UK. “Common sense has prevailed at last – yet the latest twist in this soap opera also throws up a whole load of questions: Will the UK be ready to implement a scheme in autumn 2025? Where does it leave Circularity Scotland (CLS), the scheme administrator in Scotland?

“It’s quite staggering when you consider how much time and financial investment has been invested by the hospitality and retail sectors, producers, and the Scottish Government in trying to plan a DRS for Scotland that is now going nowhere.

“Hospitality businesses across Scotland will be breathing a huge sigh of relief hearing this news and I’m delighted that the concerns raised by UKHospitality Scotland have been heard loud and clear.

“NTIA Scotland welcomes the news that the Scottish Government’s DRS scheme will be delayed in its current form until at least October 2025 until a UK wide set of standards can be agreed.

“The Deposit Return Scheme, even before recent UK Government interventions, was not ready to launch in March and businesses had made that clear to the Scottish Government. Evidently, those interventions have made the prospect of launch impossible.

Scotland’s DRS scheme as it had been designed was simply unworkable and both the Scottish and UK Governments must now take this opportunity to review the fundamental flaws and challenges that would have severely disadvantaged Scotland’s small businesses.”

Mr Wilkinson added: “It is hugely disappointing that DRS – something that should be a force for good – has been reduced to a tardy political battle. Businesses deserve better than this.

“This is the third delay to the scheme and it is imperative that there is now a joined up approach from all governments. It’s crucial that there is maximum alignment and interoperability across all schemes, to make things as simple as possible for businesses.

“At a meeting this morning with the First Minister the single biggest message from business was that any scheme must be identical in scope and timing across the whole of the UK. It’s important that we take a common sense approach and consider how to design a consistent and

“The next steps must be the right steps with both the Scottish and UK governments and industry taking a grown-up approach – focusing on what is right for businesses and consumers – and leaving politics out of it.”

“It’s now time for reflection and pause for thought to consider the implications for everyone involved before taking any decisions on what happens next.”

Spirits and Cocktails

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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 164

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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Issue 164

Bacchus Wines PLDC Bacchus Wines PLDC Ltd. is an independent UK-based wine merchant offering joyful and affordable wines to the UK hospitality industry. The collection is small yet perfectly hand-picked by the founders. The wines are selected on merit and never dictated by trends and showcase family-run vineyards that have been producing quality wine for decades. Bacchus Wines offers top-quality, award-winning, beautiful wines at prices that venues can appreciate. As well as managing all imports and customs, their consultancy can provide wine tastings, advice on food pairing and significant discounts for businesses that sign up for trade accounts.

So, what are the benefits of working with a small wine merchant?

Unlike bigger wine merchants, Bacchus Wines have simplified the wine selling business for hospitality venues. Bacchus Wines PLDC is a boutique wine merchant but selects their wines carefully. They work with wine estates who they know personally. They also choose wines that are not

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

Chef's Buyer's Guide faddy, they specifically pick wines based on decades in the hospitality industry, so they know what drinkers and diners will enjoy. Their range constantly evolves, and they are not tied to a particular vineyard. Adding new choice vintages and limited editions, they're convinced your customers will enjoy their wine offer.

What else can Bacchus Wines PLDC offer hospitality venues?

As well as their personal approach to selling wine, they offer the following services: • Great prices • Wine tastings • Significant discounts • Online accounts • Handling of all shipping & logistics from vineyards • Decades of experience in hospitality • Help with food & wine pairing • Sourcing rare wines • The option to buy smaller quantities

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.

If your customers enjoy top-quality wine and Champagne with provenance from winemakers who respect the terroir and the environment, get in touch. Visit their website if you're after good prices with solid markup potential. And if you want to book a wine tasting to discover just how good their wine range is, Bacchus Wines want to hear from you!

Find out more here - https://bacchuspldc.com/ Or call us on 0845 500 1040.

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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Issue 164

Chef's Buyer's Guide

Discover the Power of Chefs’ Most Trusted Bouillon

*

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

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

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

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

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

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

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

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

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

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

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

For more information contact trade@loveoggs.com

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

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

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

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

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

ethical houses.

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

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

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

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

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

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

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Issue 164

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 164

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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Issue 164

Hospitality Technology

AllergyMenu - Food Allergy Software, Menu and App for Restaurants the information, which is very prone to mistakes.

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

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

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.

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.

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

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

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 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. hello@allergymenu.uk www.allergymenu.uk

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

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

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

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

Hospitality Technology Using Payment Systems to Increase Recession Resilience

Issue 164

CLH Digital

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By Andrea Dunlop, managing director at Access PaySuite (www.accesspaysuite.com) Having started its post-pandemic recovery, the hospitality industry is now bearing the brunt of record inflation, impacting both its own costs and consumer spending.

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

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

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

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

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

STABILITY AND SECURITY With digital payments now widely accepted, the priority for business owners must now be to move towards stability and security. Of course, flexibility is

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

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

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

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

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

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

No more trips to the bank AND less shrinkage.

A 360-DEGREE APPROACH Beyond point of sale, the way that payments are managed internally can also be transformed by digital systems, and doing so could put your business on a stronger financial footing.

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

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

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

As decisions over where and how to spend disposable income become more challenging with the rising cost of living, the hospitality sector can ill-afford giving potential customers any more reasons to save their money. With a few simple switches to your payment systems, it’s possible to ensure you remain a first-choice when customers want a treat both during and beyond the current economic crisis.

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

CASH MANAGEMENT MADE EASY!

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

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

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

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

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

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

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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 164

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 164

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.

Jamu Wild Water

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

Blue Star Foods

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 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

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

Visit www.bluestarfoods.com or Sustainability - All the crabs we catch is wild caught www.strikethegoldfoods.co.uk for further informaand fully sustainable, only adult male crabs are kept for tion or telephone 0800 987 5431. processing.

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.

Issue 164

CLH Digital

39

Can Your Hamper Packaging Be Sustainable?

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!

It’s a Wrap

It’s likely one of the first actions your customers take on being served food, isn’t to pick up their cutlery but to grab their phone instead. With diners continuing to share their food experiences across social media, creating the wow factor has never been more important.

But are you making the most of this influential advertising opportunity? Serving your dishes alongside custom printed greaseproof paper elevates your presentation but, more crucially, it guarantees customer images are branded with your logo. Not only do you ensure your skills are credited to your business, you utilise existing customers to upsell your products to their social media network.

Presentation matters for take-out customers too, with the unboxing event now considered a fundamental part of the buying experience. Adding intentionally customised touchpoints, such as branded greaseproof paper, improves both the look and feel of products, and helps create a sense of anticipation and value. In fact,

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.

consumers repeatedly tell us that the use of branded greaseproof encourages them to rate a venue as more professional, longer established and raises their expectations of the food they’ll eat. Most importantly it encourages an experience that consumers want to repeat and can’t wait to share with their friends.

If you’re looking ahead to a summer filled with outdoor food events, then you’ll know that standing out from the competition is vital. Serving your brand alongside your food is an obvious advertising opportunity when customers eat on-the-go, and it’s an ideal way of increasing footfall.

Branded greaseproof sheets are an affordable way to spice up your existing plain packaging and provide a new and convenient way to wrap and serve your items.

At it’s a Wrap we believe adding branding to your food shouldn’t be difficult and it’s our passion to help businesses of all sizes to “brand like the big guys” with our custom printed greaseproof paper. That’s why we continue to offer certified, compostable products with low minimum orders, and deliver them in the fastest, standard lead times. We also offer our free in-house design service – simply send us your logo and we’ll do the rest! www.printedgreaseproof.com itsawrap@jrpress.co.uk

Washing and Drying Reusables For Safe, Hygienic Foodservice 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).

The option of a drying table speeds up the drying of

cups.

Undercounter cup washing can also be achieved with Meiko’s MiClean 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

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISERS

Products and Services Battling Staff Shortages? Here’s How A Service Lift May Help 40

CLH Digital

Issue 164

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

www.facebook.com/catererlicensee

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

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

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

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

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

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

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Utilising Outside Spaces to Benefit the Bottom Line

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

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

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

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

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

It goes without saying that maximising your outdoor space means maximising your profits. But it can also help attract passing trade, and options such as awnings can provide cost-effective advertising for your events and suppliers.

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

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

Since Covid, permission has existed for ‘temporary’ structures (essential-

ly, anything which can be moved if required), for a limited period of 28 days per year. This may sound restrictive, but 28 days is every Saturday for half a year, or every Saturday and Sunday in June, July and August. This use would cover the use of a marquee, pagoda or jumbrella.

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

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

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

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

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

The industry calculates that even a very simple outdoor space can Change of use planning consent which falls under Permitted increase revenue by up to 30% - in most circumstances, as very little cost.

Development Rights frequently covers other changes that might be necessary to host al fresco dining. For example, louvred roof systems offer a new and unique way to expand and improve outdoor areas: with motorised blades that can rotate up to 135°, they can on with your business while we ensure that outside, First Impressions Count! Major Plants Limited specialyour plant arrangements and presentation never let you izes in providing cost effective, visually striking, hanging open up to allow a directed yet down. baskets rental and maintenance services. natural airflow, while also providing shade by responding to the Whether you are seeking an alternative quotation to In business over 10 years our company grown through sun’s position. They can also be word of mouth via our satisfied and expanding customer compare with an existing supplier or are looking at shut if needed, providing a water external flower arrangements for the first time our flexibase. tight seal to prevent the tables ble agreement and personal service will give you a piece We know that busy businesses have enough work to and chairs becoming wet. of mind reliable support for your business. do without trying to remember whether the flowers Please get in touch! have been watered, fed, or tidied up. Calling in the Permanent awnings, outdoor experts like Major Plants Limited means that you can get rooms and pods fall under this 0800 111 4014 – info@majorplants.co.uk

"Can We Sit Outside Please?"

Make First Impressions Count with Major Plants

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

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

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

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

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

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

What are you waiting for?!

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

Outdoor Spaces

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

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

Our range of Carbon heaters offers two voltage

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

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

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

The barbecues have internal self-cleaning too,

options 12 volts for car operation using the cigarette lighter socket or 230 volt mains voltage for internal or external mains use.

The big advantage of the Carbon Heaters they are absolutely fool proof just insert them in the bottom of the box turn on and forget, there are no consumer controls the temperature is pre-set at the factory at 75 deg C. The Carbon Heater is very light at only 700 grammes and does not take up much room only being 10mm thick. Dishes can be place on the Carbon Heater straight out of the oven up to 120deg C. Finally quick and easy to clean just wipe over with a damp cloth.

Contact Catering Equipment Limited on Tel: 0121 773 2228 or visit www.clickonstore.net or www.kangaboxuk.com removing the odious chore of post-barbecue cleandown. The grill merely needs to be left running for a few minutes to burn off residue, which is then brushed away or ejected. Once cool, the Classic can be folded down and easily stored away.

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

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Café Culture - Pavement Profit

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

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

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

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

Maximise Your Outdoor Space with Patio Heaters At Space-Ray, we can help you maximise the potential of your outdoor space and extend its use beyond sunset, and the inevitable drop in temperature.

Specialising in heating solutions for external areas, Space-Ray’s range of gas fired and electric heaters offer you the option to choose the product best suited to your applications:-

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

able, or a viable option.

Our SURA Plus and AQUA ranges of electric heaters use high quality Dr Fischer shortwave radiant lamps also offer an IP55 rating making them durable and weather resistant. The Sura plus range is remote controllable.

The Coldblocker gas fired radiant heater, is ideal for covered outdoor spaces and is rain proof to IP44.

Fitted with a tinted glass front, which not only offers flame protection, it also gives the heater a stylish sleek appearance when not in operation.

The Eclipse range of zero glow electric radiant heaters are perfect for those intimate areas where no additional light is required.

Ceramic heating elements are utilised, which provide a gentle level of heat from the sleek and stylish fully black heater. Suitable for covered outside areas and offer protection levels of IPX4.

The Linea electric radiant heater offer IP55 level of protection along with remote control and glass front, it is ideal for the smaller space where gas is not avail-

Check out our outdoor heating website for further information www.outdoorheating.spaceray.co.uk

Outdoor Spaces

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

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

Think four seasons in one terrace!

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

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

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

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

Enjoy the Sunshine with 10% Off Our Maintenance Free Outdoor Furniture!

With warmer weather starting to appear what better way for your customers to enjoy the sunshine than sitting outside and relaxing. TDP’s furniture, made from recycled UK plastic waste, will be ready and waiting, as it doesn’t have to be stored away for the winter or be treated for the new season.

Our range of furniture includes picnic tables, dining sets, benches and chairs as well as planters and children’s furniture. All products benefit from a 20-year warranty and very low maintenance, with no annual staining or treatments required. It will not rot or splinter, is very stable and extremely durable, lasting for decades in even the busiest of areas.

TDP has been supplying environmentally friendly products to the industry for over 30 years. We are the choice supplier for those who want outdoor furniture that lasts and to date we have saved over 4,000 tonnes of recycled plastic waste from landfill. By producing

our furniture from recycled plastic rather than wood, we have saved over 10,000 trees from being felled.

We manufacture all our furniture in Derbyshire. Everything is handcrafted and as such you can order your furniture in custom colourways, and we can include branding, establishment names, table numbers and other key information as either engravings or plaques. Our furniture is longer-lasting and easier to maintain than their wooden alternatives, meaning you buy them once and they will last a lifetime for your business.

From your first contact with us, to taking delivery, we want the whole experience to be both enjoyable and stress free. We’re here to help so please do visit our website www.tdp.co.uk, give us a call on 01629 820011 or drop us an email at info@tdp.co.uk To take advantage of our 10% discount off RRP please give us a call and quote CATERER!

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Outdoor Spaces Sunny Days = Great Business We’ve waited a long time for summer 2023 to start.

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

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

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

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

SHELTER & SHADE

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

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

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

A Special Offer from Fenton Timber

Fenton Timber was established in the late 1990’s by Jim Miller who sadly passed in 2007, since then the business has continued under the management of Alex Spencer, with Ade Tate overseeing manufacture… who were both staff members from the early days of the business.

Fenton’s USP is delivering fully assembled, weather treated “ready to use” Picnic Benches/Tables and associated Garden Furniture to the License Trade, Schools and the Leisure Industry… all year round.

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

The benefits of purchasing from Fenton Timber is not just the fact we deliver all of our own goods, with our own transport and staff… but that we also guarantee our goods and operate all year round. It might sound strange selling garden furniture during the winter!

Aside from customers whom might have outdoor functions, barbecues, summer fairs, live music etc.. there are also unfortunate times whereby customers have been flooded and suffered losses, and we are there to assist getting them back up on their feet.

As readers of the Caterer & Licensee – you can also take advantage of our current offer – 10% off RRP on Supreme and Octagonal Tables (Ends 7th July '23)… so call us free on 0800 085 6447.

Commercial Kitchen Fit-Out

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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

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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

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

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

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

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

tank gas fryer units, chargrills, ranges and griddles.

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

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

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

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

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

design service to help you build your ideal kitchen.

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

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

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

Evolution Fryers and Filter Units

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

www.blue-seal.co.uk

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

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

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Improve Those Customer Reviews: Castelan Commercial Services are now the ‘go to’ Company for Bath Tub Restoration work. They cover the whole of the UK and use modern day innovative techniques to achieve results not seen before within the Hospitality Industry that will extend the life of your fixed assets.

We caught up with Rob Jackson, from Castelan Commercial Services to ask what services have caught his eye since our last meeting and have grabbed the attention of the Hospitality sector.

• Peeling or dirty Bath Tubs/Shower Trays, • Moldy Silicone/Grout • Dirty Carpets/Upholstery These areas are what draws the guest’s eye when they arrive in the bedroom and experience where they will be living for the duration of their stay. Hoteliers, for many years, have struggled to maintain these - especially the Bath Tub anti slip area which gets soiled or goes a very dark colour which looks unsightly and that, along with enamel chips and rust, catches the eye of the guest.

Hoteliers then turned to restoration companies to rectify the issue and were, for many years, advised to repaint the bath tubs. However this brings its own issues - such as peeling and the yellowing of the paint. It worked, but was a temporary solution, as often the paint starts to peel off making the bath tub look awful.

Castelan do not paint any baths, as, in reality, this is masking over the problem and not actually resolving the problem beneath.

“I have been working around asset restoration now for the best part of 20 years and almost a decade of that at Castelan. In that time I have seen many reoccurring issues that result in negative feedback and Hotels and Restaurant’s need assistance with the resolution to these issue. Guests today want total value for money as the visual effect of a room or eating environment is a key part of their experience” – says Rob.

But with new found technology, Castelan can strip off that paint and, in most cases, restore that bath to above 85%-95% improvement (we all know if you are looking for 100% improvement that means buying a new bath tub) but our job as a Restoration Asset Management Provider is to keep the fixed asset in situ for as long as possible and extend the life of that asset to perhaps two, three or four times the original capex expectation and this is what Castelan can do - SO NO MORE PEELING TUBS.

The issues that draw the guest’s attention and cause negative feedback (via reviews and online websites such as Trip Adviser) are:

Email: commercial@castelangroup.com

Adveco Gas To Electric Decarbonisation M 07787 847 353

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.

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.

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.

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/

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

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

CardsSafe - 20 Years in the Hospitality & Leisure Industries

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CardsSafe Ltd. has worked in the leisure and hospitality industry for more than twenty years.

From pubs, bars, hotels and restaurants to golf courses, caterers and sports grounds, the CardsSafe system continues to be successfully utilised in all types of customer-facing venues.

The CardsSafe system is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab. As a result, it makes it easier for venues to manage their customers' bills, allowing staff to up-sell and build better customer relationships.

Over 5000 venues now utilise the system, including Young's Pubs, Hilton Hotels, Lord's cricket ground, and many independent restaurants and bars. Golf courses also benef from using CardsSafe with their golfing equipment hires and in clubhouses. For example, the London Golf Club, one of the UK's most prestigious golf centres, first installed the CardsSafe system in 2008, adding additional units in 2014 and again in 2020.

At the club, CardsSafe is used by the catering staff as they also serve golfers with food and drinks on the course.

Grant Rumbelow, Food and Beverage Operations Manager, explained, "CardsSafe has been a welcome addition to the London Golf Club. We utilise the system in our Golf Shop and Spike Bar and on-course with our Drinks Buggy. With CardsSafe, we can safely store customers' cards whilst they enjoy their round of golf."

CardsSafe has protected business and customer assets for over twenty years, acting as a proven and genuine deterrent for walkouts, dine & dash and chargebacks. In addition, CardsSafe is cost-effective and pays for itself. Each ten-drawer unit hire comes with excellent customer service, free replacement keys, and additional units that can be added at any time.

Hospitality and leisure venues across the UK have trusted and benefitted from CardsSafe for twenty years. So the question is, can you afford not to have CardsSafe as a part of your business?

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

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

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CLASSIC COLLECTION

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

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

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

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

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

Healey and Lord

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

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

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

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

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

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

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

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

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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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10 Hospitality Trends for 2023 The hospitality industry has been hit hard by the events of the past three years. But for those who weathered the storm, there are opportunities ahead. How can SMEs capitalise on the trends set to shape their sector over the coming year?

FIVE KEY TRENDS LIKELY TO SHAPE HOSPITALITY BUSINESSES IN THE COMING YEAR 1. Remote working will increase the demand for blended leisure and business space.

2. Reduced consumer spending will force businesses to consider their price point and messaging 3. Locally sourced products will have a more important role on menus 4. Increased visitor numbers and a strong US dollar will benefit providers with a tourist-friendly offering 5. Technology will help operators struggling with staffing shortages It is hard to think of a sector more impacted by the challenges of the past few years than hospitality. Almost overnight, the pandemic closed the entire idea of travel and eating out and - just as that was ending spiralling inflation and reduced consumer spending have dealt many firms a hammer blow. According to the Hospitality Market Monitor from AlixPartners and CGA by Nielsen IQ, the sector now has 13,037 fewer sites than it did before venues were first closed through lockdown three years ago.

Rising energy bills and other costs saw 1,611 UK hospitality businesses permanently close in the fourth quarter of 2022, the equivalent of nearly 18 a day.

Hospitality recorded a drop of 4,809 premises across the whole of 2022 with more than three quarters shutting their doors in the second half of the year.

Nearly nine in 10 of these businesses were independents as small businesses weakened by the impact of Covid were forced to close. The Market Monitor said many closures last year were the result of spiralling costs, whilst fragile consumer confidence, industrial disputes and labour shortages have also made it a challenging start to 2023 for many SME operators.

Over the course of the past three years, those UK SMEs that have survived have had to demonstrate remarkable resilience and agility. These attributes will stand them in good stead to take advantage of new trends shaping the industry – and the consumer landscape that underpins it when the recovery comes.

There are many subtle trends that will undoubtedly impact owners and operators dependent on their market and offering, but the following are likely to shape businesses across the broad hospitality industry in 2023.

1. BLENDED WORKSPACE/ LEISURE SPACE The rise of hybrid working arrangements and the increase of ‘digital nomads’ is a COVID-created trend that seems here to stay. Many hospitality venues can capitalise on this shift by enhancing their offering to cater for local home-workers or business travellers. Ensuring you have good wifi, charging points, quiet spaces and quality coffee will help capitalise on demand from this segment.

2. COST-CONSCIOUSNESS The cost-of-living crisis has undoubtedly tightened available consumer spend for eating out and weekends away. According to a report by Forbes Advisor, 83% of UK consumers have reduced restaurant spend in response to rising domestic costs.

Hospitality operators will need to ensure that for customers who will be looking for a good deal, that their offering delivers. This doesn’t necessarily mean a race to the bottom, however. It just means that your business needs to communicate what makes it worth the spend. Wulfric Light-Wilkinson, General Manager International at Wunderkind says that “consumers are definitely in ‘deal-seeking mode’ and will be particularly receptive to timely recommendations and offers from businesses. This is especially the case when the messaging is relevant, personalised, and based on previously viewed products, categories and basket behaviour…".

3. EVOLVING MENU DEMANDS Each year, The Unilever Food Solutions Future Menu Trends Report canvasses the opinion of 250 professional chefs working in over 70 different countries, to determine the trends it feels will shape the food and beverage industry. For 2023, it predicts that vegetables will become an increasingly major part of menu design. It predicts their “promotion from side-dish to main event” in response to increasing numbers of vegan, vegetarian and flexitarian diners looking for well-crafted plantbased foods.

UK in nominal terms.

The dollar strength against the pound translated into 380,000 USbased visitors arriving in the UK in the last quarter of 2022 (a 6% increase on Q4 2019 levels). Businesses that can advertise to – and cater for - a return to higher levels of tourism from both the US and Europe are likely to fare well. But hospitality owners also need to consider increases in middle-class affluence in markets such as China, South East Asia, Nigeria and India and how that might shape guest and dining preferences.

5. SOLVING PROBLEMS THROUGH TECHNOLOGY Like many other sectors of the UK economy, hospitality has been badly impacted by recent labour shortages. To overcome these staffing issues, more hotel and restaurant operators will adopt digital tools such as QR menus, cloud kitchens, web-based booking and guest service apps. This also helps meet a shift in consumer behaviours as digitally savvy Gen Zs and millennials actively digital interactions with mobile ordering and automated kiosks, for example. Restaurants may also explore and less labour-reliant concepts, such as smaller restaurants and open kitchens where chefs can double up as service staff.

The turbulence of the past three years have hit most UK businesses hard, but no sector has faced quite the storm that hospitality has. In the face of this, many businesses have tragically closed – a disproportionate amount of which were SMEs. Those that have survived, still face operating headwinds, but with economic recovery expected later this year, there are new opportunities to evolve and prosper.

Adapting your business to meet these opportunities will likely require some investment. If your business does not have the necessary means to fund this today, you may need to consider external finance.

At Capify we offer a range of business loans to help support small businesses throughout their growth journey. Check to see if you’re eligible for one of our loans by visiting www.capify.co.uk. Or, if you’d prefer to talk to a member of our team, we’d be happy to guide you through the process. Give us a call today on 0800 151 0980.

67% of its operator panel also predict that sourcing local ingredients that help to reduce the carbon footprint of restaurant dishes is a trend that consumers are increasingly looking for.

4. INCREASED INTERNATIONAL TOURISM VisitBritain are forecasting 35.1 million inbound visits in 2023 (86% of the 2019 level and 18% higher than in 2022) and £29.5 billion spend (104% of the 2019 level and 14% higher than in 2022). If the latter figure is achieved, it would be a record for the value of inbound spend in the

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

By Craig MacKenzie, a partner and Head of the High-Profile & Private Crime Division at Forbes Solicitors (www.forbessolicitors.co.uk) Although a high-profile incident of an alleged hate crime involving an Essex pub may not end in criminal charges, it serves as a reminder of the importance of respecting public opinion for hospitality operators.

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

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

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

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

The complexities of this incident could explain the council’s previous decision. Displaying the dolls would not automatically result in the commission of an offence or constitute a hate crime. A hate crime is any

criminal offence motivated by hostility or prejudice towards a victim due to their membership or perceived membership of their race or religion.

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

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

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

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

In this case, the pub operators had an opportunity as early as 2018 to consider that their public display was not what the public wanted. Positively responding could have saved their business from a backlash and closure. Taking early advice from an independent legal or business advisor might have prevented the business from failing.

Property and Professional

Issue 164

CLH Digital

57

Hospitality Businesses Can Use Finance to Access New Tax Incentives

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

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

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

allowance to be claimed.

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

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

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

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

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

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

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

PROFITABILITY & OPERATIONS

MARKETING

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

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

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

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

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

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

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

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

W! NE

DARTMOUTH, DEVON

EXETER, DEVON

SOMERSET TOWN

Exceptional 30+ Cover Restaurant

Stylish 78+ Cover Restaurant & Bar

Landmark Inn With 16 Letting Rooms

Being Sold Fully Fitted & Equipped

Furnished To A High Standard

Bar & Restaurant 82+, Kitchens

Prime Town Centre Position

Potential To Develop Own Cuisine

Owner’s Apartment, Car Park

Previous Strong Trading Levels

City Centre Trading Position

Free Of Tie Leasehold Opportunity

Must Be Viewed

Strong Turnover of £650,000+

Impressive & Profitable Business

LH £39,950

2157

LH £50,000

2146

LH £75,000

PLYMOUTH, DEVON

CORNWALL VILLAGE

DEVON VILLAGE

Freehold Pub Investment

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

Busy Prime Trading Location

Detached Village Inn

100+ Covers, Commercial Kitchen

Rental Income £18,000 pa

Huge Potential For New Owners

Lease With 11 Years Unexpired

Extensive Car Park & Gardens

Attention Of Investors

LH £80,000

2141

FH £195,000

4836

FH £380,000

BISHOPSTEIGNTON, DEVON

PRICE: OIEO £350,000 + VAT FREEHOLD

PRICE: £600,000

REF: 4420

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

TOTNES, DEVON

4834

PRICE: £60,000

• 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

TEIGNMOUTH, DEVON

PRICE: £150,000

DARTMOOR, DEVON

SOMERSET COUNTRY VILLAGE

Impressive Waterside Restaurant

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

REF: 4464

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

PRICE: £225,000 + VAT

• 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

ANNUAL RENTAL OF £24,000

FREEHOLD

W! NE

NEWTON ABBOT, DEVON

DARTMOUTH, DEVON

• 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

PAIGNTON, DEVON

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