CLH Digital - Issue #165

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 165

Hospitality Can Deliver £29 Billion Economic Boost, With Right Support www.CLHNews.co.uk

The hospitality sector can deliver a massive boost to the UK economy according to a report.

A new report reveals that in the past six years hospitality has increased its annual economic contribution by £20 billion to £93 billion. It also shows that employment in the sector has risen to 3.5 million, making hospitality the third largest employer in the country.

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The report, produced by Ignite Economics, details how hospitality operates at the centre of the economy. In 2022 alone – and in spite of post-pandemic challenges still stifling growth – hospitality contributed £54 billion in tax receipts to the Treasury, generated £20 billion worth of exports and £7 billion in business investment.

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Issue 165

Editor's Viewpoint

Welcome to the latest issue of CLH Digital It will come as a surprise to nobody ofthe Vital Role of the Hospitality Sector in Boosting the UK Economy, but it would appear that there are exceptions to the rule!

Our lead story highlights not only what it currently delivers, but also how much more it could deliver is it was not “hamstrung”.

EDITOR

The story shines a light on a report which reveals that in the past six years hospitality has increased its annual economic contribution by £20 billion to £93 billion. It also shows that employment in the sector has risen to 3.5 million, making hospitality the third largest employer in the country, operating at the very centre of the economy.

Peter Adams

In 2022 alone – and in spite of post-pandemic challenges still stifling growth - hospitality contributed £54 billion in tax receipts to the Treasury, generated £20 billion worth of exports and £7 billion in business investment.

Furthermore, with the economy practically stagnating figures released by the Office of National Statistics (ONS) again shines a light on the hospitality sector being the largest contributor to the increase in consumer-facing services in April 2023. ONS director of economic statistics Darren Morgan said: “GDP bounced back after a weak March. Bars and pubs had a comparatively strong April.”

When we look back at the contribution the sector makes overall the hospitality sector has consistently demonstrated its economic prowess. In 2021, the industry's sales revenue surpassed £130 billion, marking an impressive growth trajectory over the years. These numbers reflect the unwavering demand for hospitality services in the country, showcasing the sector's ability to drive consumer spending and stimulate economic activity.

Furthermore, the hospitality sector stands as one of the largest employers in the UK, providing jobs to approximately 3.2 million people. From bustling restaurants and vibrant pubs to luxurious hotels and charming bed and breakfasts, these establishments are the lifeblood of local communities, offering employment opportunities across a wide range of skill sets. The sector not only supports the livelihoods of millions but also helps reduce unemployment rates and fosters social mobility. However, that does seem to fall on “deaf ears”.

This issue also reveals that, despite assurances from those in power that food inflation is dropping, in the real world it is doing no such thing.

While the hospitality sector makes substantial contributions to the economy, it is burdened with disproportionately high levels of taxation, particularly in alcohol duty, when compared to other European Union (EU) countries. The current taxation regime places an undue burden on businesses within the sector, hindering their growth potential and undermining their ability to invest in innovation and job creation.

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Here in the UK, alcohol duty rates are significantly higher compared to many EU countries (my favourite topic). This disparity not only affects businesses, but also has wider implications for consumers, as it leads to higher prices for alcoholic beverages.

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Addressing this issue by reducing excessive alcohol duty levels would not only support the hospitality sector, but also promote social responsibility and the responsible consumption of alcohol.

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The hospitality sector is an invaluable asset to the UK economy, providing employment opportunities, generating substantial sales figures, and enhancing the overall quality of life for citizens and visitors alike. Recognizing the sector's contributions and reducing the tax burden it faces, particularly in alcohol duty, will not only enable businesses to thrive but also unlock its full potential as a catalyst for economic growth and job creation.

It really is imperative that policymakers, industry stakeholders, and the public at large acknowledge the importance of the hospitality sector and actively work together to create an enabling environment that nurtures its growth and maximizes its positive impact on the UK economy, before it is too late and the damage is done for good! Supporting this vital sector is not only a matter of economic prosperity but also a testament to the rich cultural heritage and diverse offerings that make the UK a world-class destination.

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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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

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Hospitality Can Deliver £29 Billion Economic Boost, With Right Support Issue 165

(CONTINUED FROM FRONT COVER) UKHospitality Chief Executive Kate Nicholls said: “These figures show just how much of an economic powerhouse hospitality is.”

“Despite going through a pandemic and a cost-of-living crisis over the past six years, as a sector we have continued to overcome challenges to increase our value to the economy and cement our position as a major employer.

holding businesses back, across business rates, licensing and planning.

“I’m incredibly proud of the resilience our sector has shown in recent years and the fact we continue to be a significant source of economic growth.

“Our sector has a long track-record of growing rapidly and driving the economy – these figures back that up and I hope the potential of hospitality is harnessed by the Government.”

HOSPITALITY LARGEST CONTRIBUTOR

“It’s essential that our role as a strategically important sector for the nation is recognised by politicians, and that we work together to help grow our economic contribution, create more jobs and enhance our offering in communities.

The UK economy was further confirmed as the Office for National Statistics (ONS) yesterday (June 14) cited hospitality as one of the biggest drivers of jobs growth after UK employment hit a record high of 33 million.

“This report shows what can be achieved if we can stimulate growth, bear down on inflation and have an enabling and supportive policy environment in place for hospitality. The potential for the sector to deliver another £29 billion to the economy annually is an opportunity that the Government should be eager to embrace.

The UK economy recorded slow growth in April, after having shrunk in the previous month, according to data released by the Office for National Statistics (ONS).

SEIZE THE OPPORTUNITIES “I urge the Government to work even more closely with us, to seize the opportunities available and unleash the incredible potential of hospitality. This means tackling short-term issues that are stifling further growth, like enormous energy costs, food and drink inflation and damaging labour shortages, and really looking at the long-term structural issues

The economic output grew by 0.2 per cent, month on month, in April, in line with economists’ expectations, the ONS said.

However, the hospitality sector was the largest contributor to the increase in consumer-facing services in April 2023, ONS director of economic statistics Darren Morgan said: “GDP bounced back after a weak March. “Bars and pubs had a comparatively strong April, while car sales rebounded and education partially recovered from the effect of the previous month’s strikes.”

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“Not substantive but positive signs of growth and recovery – and dependent on discretionary spend – but clearly fragile confidence and vital action to tackle inflation uses the right levers and tackles the right causes – energy and labour.”

She added the results served “a reminder of the importance of hospitality in driving economic growth and why it matters whether the sector is resilient”.

It comes after the ONS revealed the UK economy unexpectedly grew by 0.1% in November 2022 as a result of people going to the pub to watch the FIFA World Cup.

PLAN TO CUT RATE OF INFLATION Chancellor Jeremy Hunt repeated his plan to cut the rate of inflation in half, which is currently running at 8.7 per cent.

“We are growing the economy, with the IMF [the International Monetary Fund] saying that from 2025 we will grow faster than Germany, France and Italy,” Mr Hunt said.

“But high growth needs low inflation, so we must stick relentlessly to our plan to halve the rate this year to protect family budgets.”

Shadow chancellor Rachel Reeves from the opposition Labour said: “Despite our country’s huge potential and promise, today is another day in the dismal low-growth record book of this Conservative government.

“The facts remain that families are feeling worse off, facing a soaring Tory mortgage penalty and we’re lagging behind on the global stage.”

Don’t Miss Out On Summer Spending

By Sprucing Up Your Outside Space 4

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Issue 165

It’s been a slow start to summer this year, but as the weather finally warms up, licensees should act now to get ahead of the game. The latest figures from Barclays showed a 6.4% year-on-year increase in spend in bars, pubs and clubs in May 2023. This is significant growth, especially compared to other sectors including clothing, restaurants and furniture all of which fell during the same period.

There’s a fantastic opportunity for publicans to increase footfall and associated spend if they ensure premises have options for outdoor drinking and/or eating during the summer months. Pavement licences - also known as tables and chairs licences, are a great way to maximise space for a minimal spend.

Suraj Desor, Associate Solicitor at Poppleston Allen (www.popall.co.uk) said: “Applying for a pavement licence can often be straightforward, but it’s important to get ahead of the game and give yourself plenty of time. There are a number of different aspects to consider when thinking of applying, including whether the land is public highway or council owned, the type of furniture you’re allowed to use and if you need to seek planning per-

mission. It’s also vital you check your premises licence as there may be restrictions that prevent you serving alcohol and/or food outside.

“Completing applications can be daunting and if information is missing or incorrect, the consequences can be severe. This can be anything from large fines, seizing of assets and in the worst case scenario, a revocation of your licence. The team of specialist licensing solicitors at Poppleston Allen has years of experience and has secured thousands of pavement licences in almost every part of England and Wales and can advise everyone from individual publicans to national chains.”

It’s also worth noting, pavement licences are granted by your local council, but unlike many other licences used in the trade, such as a premises licence or personal licence, they usually only last for a set period of time - a maximum of 12 months. So if you want to ensure your profits are up for the season, apply today so you can allocate the resources required ensure your space has everything it needs to make it a welcoming area for patrons to spend their time and money. And, don’t forget, there’s another bank holiday on Monday 28 August too.

Amber Taverns Continues To Expand With Three New Pubs Opening This Month Amber Taverns, the operator of 165 high quality community, wet-led pubs located throughout the NE, NW and Midlands, Wales and Scotland, announces the opening of three new, freehold pubs this month (June 2023), in Cheshire, County Durham and Ayrshire.

A leading value-focused, pub group, which is uniquely focused on the hybrid “operator-managed” business model, Amber’s pubs are entirely wet-led.

Focussing only on drink sales enables Amber to provide best- in-class value for money and a tailored wet-led offer with a pint for as little as £2.50 or less, together with strong sport (all Amber pubs have Sky and BT sport) and live entertainment.

The triumvirate commences with The Leopard in Chester which opened this week. A former Bonmarche store site in Foregate Street in the city centre, the pub has undergone a significant £900,000 investment which includes a spectacular roof terrace perfect, perfect for the warmer weather.

Secondly, The Water House opens in Durham next week, following a £500,000 investment. A former J.D. Wetherspoon pub in North Road, it takes its name from the premises’ long association with the city’s water supply as home to the Weardale and Shildon Water Company in Victorian times and the Durham County Water Board which moved there in the 1920s for several decades.

The third new pub is due to open in Irvine, Ayrshire. Established as a

popular sports bar formerly known as the R&A Sports, the pub is undergoing a £500,000 refurbishment as a contemporary community pub, building on the success of the previous independent owners, and will reopen as The Northern Way at the end of this month.

In addition to continued organic investment in the existing estate, Amber has an encouraging pipeline with a variety of good new site opportunities and is looking to add c.14-16 new pubs to its growing portfolio a year. The Company has consistently achieved historic high returns of >20% on new freehold acquisitions and has lots of target towns within its existing geography to continue to expand its geographic footprint with well invested pubs at the heart of their communities with broad appeal across the UK. James Baer, Chief Executive of Amber Taverns, commented: “These three new pub openings demonstrate our continued conviction in the Amber model of a well- designed, contemporary pub with broad demographic appeal, which offers a good quality customer experience in a vibrant and comfortable setting at reasonable prices.

“Interestingly, the three freehold properties derive from different sources – one former retail site, a private operator and a large national chain – all of which demonstrate our ability to identify opportunities and carry out good quality refurbishments which enable us to keep growing the business, underpinning the enduring appeal of a high quality, local community pub thriving at the heart of the communities they serve.”

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

Sustainability Still A Priority For Cash-Strapped Brits When Eating Out Issue 165

Better sustainability credentials and communication could hold the key for hospitality operators to tap into an audience of more than 37 million eco-conscious Brits, according to a report from food service technology provider, Nutritics, and hospitality data and insights consultancy CGA by NIQ. The report, Sustainability Matters: What consumers want and how brands can win, surveyed 5,000 UK hospitality consumers and found that despite the ongoing cost-of-living crisis, sustainability remains a key priority for UK consumers when eating out.

70% of Brits are now actively trying to live a more sustainable lifestyle, and over a third (34%) of UK pub and restaurant goers are prepared to spend more than usual in venues with strong sustainability credentials.

Consumers in the 18-34 age group are nearly twice as likely to pay more for sustainability than those aged 55+, and with women, frequent hospitality visitors and Londoners all over-indexing for engagement, there should be significant rewards for hospitality operators who put sustainability at the heart of their business.

Furthermore, only 23% of UK consumers are now saying that sustainability is currently unimportant in their choice of venues, showing that sustainability matters to the vast majority of diners.

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Bella Italia are the most eco-conscious, with 79% saying they try to lead an environmentally friendly lifestyle, with McDonald’s customers the least likely (68%).

Sustainability matters most to casual dining customers; people who visit restaurants like YO! Sushi, PizzaExpress, Wagamama and Frankie & Benny’s are more likely to think about sustainability when they choose a venue, and more likely to be influenced by carbon footprint information, suggesting that these brands have a significant opportunity to engage and retain consumers if they can find a way to communicate their environmental credentials on menus.

Driven by their own general views, customers of JD Wetherspoon (35%) Greggs (36%) and McDonald’s (37%) were the least likely to consider sustainability when choosing where to eat or drink. However, not all sustainability initiatives are wasted on fast-food lovers and pub-goers. Wetherspoons and Greggs customers both over-indexed on engagement with recyclable materials and locally sourced products, while McDonald’s customers are more likely to be influenced by a venue’s sustainability credentials than the average UK consumer. Tellingly, customers of two QSR brands which have made significant strides on sustainability and purpose in recent years, Burger King and KFC, over-indexed in a number of areas, including leading an environmentally friendly lifestyle, and the importance of both sustainability, and a venue’s environmental credentials, when choosing where to eat or drink, suggesting that the two fast food giants have taken their consumers on a journey and succeeded in engaging with them on these important issues.

However, consumers want better communication, demanding more guidance from the pubs, bars, cafés, and restaurants they visit to enable them to make more environmentally friendly choices[1], and the research shows that existing green credentials aren’t cutting through[2]. With nearly half of consumers (47%) saying they want more information about carbon footprints on menus, and 41% saying it would influence their order, educating consumers about the environmental impact of their meals appears to be one way that brands can drive sales, and demonstrate transparency, establish trust, and build advocacy in the process.

Stephen Nolan, CEO of Nutritics, said: “The climate crisis has focused consumers’ minds on environmental impact — not just their own, but they also want to see hospitality playing its part in reducing its environmental impact.

“Operators who seize the opportunity to capitalise on this demand, through better customer communication of credible initiatives, will profit from an ever-increasing competitive advantage. The operators who invest in understanding which sustainability initiatives make customers tick will drive loyalty and spend and effectively build not just environmentally sustainable brands but economically sustainable businesses.”

The report also identified which hospitality brands have the most eco-conscious consumers. Customers of

Karl Chessell, Director, Hospitality Operators and Food, EMEA at CGA, added: “Despite the fallout from the COVID pandemic and cost-of-living pressures, the message is clear – consumers still care about sustainability and want to be equipped to be able to make informed choices.

“But it’s important to focus on the positives in sustainability. Pubs, bars and restaurants that show good practice can improve brand trust and increase guest spend. Good sustainability practice isn’t just the ethical thing to do, it’s commercially valuable too.”

“Tailor-Made Touch” More Important Than Digital Efficiency For Leisure Travel Advisors 6

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Issue 165

Highly-personalised service is becoming the key differentiator for travel advisors, according to a new report from Accor hospitality group.

cornerstone of how Accor builds technological transformation – it is tech with heart, technology that empowers teams and augments the guest experience.”

The report, titled ‘Tailor-Made Touch or Digital Efficiency?’, looks at the strategies, technologies and trends impacting leisure travel advisors in the recovery and beyond. It says that while continually digitally transforming their operations is of course vital, even more important is to develop the services and nurture the partnerships that can help them delight and connect with their customers on a level that is beyond what alternative intermediary models can achieve.

The report, focused on the European market, outlines how the pandemic accelerated the transformation of the leisure travel intermediary market, with the widespread adoption of digital technology and many key players shifting their models in a bid to become platform businesses or b2b technology providers.

It supports the notion that, used properly, technology from messaging platforms to payments and artificial intelligence can be travel advisors’ best friend, helping them to optimise their capacity with a wide variety of inventory; access powerful digital distribution channels; better understand their customers, market themselves and provide more sophisticated and efficient services.

However, it argues that even more key to travel planners’ success as they evolve is the ability to get close to their customers, to provide the high-touch personalised service now expected by travellers.

The report contends that to provide this kind of high-level service, it is vital that travel planners understand the ever-evolving desires of leisure travellers. From the hot destinations of the moment to long-term burgeoning trends like slow travel, wellness and the hunger for sustainable trips, advisors must not only be aware of these factors but must have the inventory, partners and the local know-how to provide their clients with relevant options and insights.

Saskia Gentil, SVP Sales, Europe & North Africa at Accor, explained: “Consumers increasingly value the ability of travel advisors to remove the stress from their trip, tailor it to their preferences, plan every last detail in a flexible way, and be the reassuring presence that takes care of problems when they arise.

“The ability to provide this bespoke level of service is a competitive advantage over the purely digital platform competitors, and one that should be maximised. It allows travel advisors to exceed expectations, delight customers and build an emotional connection that others cannot.

Of course, digital technology has an important role to play in this experience, but the tech must support the ability to provide the human touch if travel advisors are to truly differentiate themselves. This is the

This insight and expertise can come partially from digital means, but by no means entirely. On-the-ground partners that can share their local knowledge and expertise and the language capabilities that are essential in a continent as culturally and linguistically diverse as Europe, of paramount importance, alongside the scale and variety of inventory to give advisors options as trends continue to evolve.

The report, which also covers future factors such as AI, cryptocurrency and the metaverse as well as some of the top destinations of 2023 and beyond, can be downloaded from here. It the first of a series of three reports scheduled to be released by Accor over the coming months, with the second and third set to look at business travel and MICE, respectively.

CAMRA’s Good Beer Guide Enlists The Help Of A Music Icon

Good Beer Guide – the UK’s best-selling beer and pub guide – is celebrating its 51st edition with a striking cover and a foreword supplied by Iron Maiden’s Bruce Dickinson. The Guide, which surveys 4,500 of the best pubs across the UK, is the definitive beer drinker’s guide for those seeking the best pints in the nation’s pubs.

Dickinson’s foreword shines a spotlight on the cultural tradition of pubs within the United Kingdom, the importance of protecting the heritage, charm and welcoming nature of pubs and clubs, and not taking them for granted. Pubs and clubs are a rite of passage for many bands and musicians starting out in the UK, and Iron Maiden themselves began their career almost 50 years ago playing in London pubs. The conviviality of these venues creates the perfect atmosphere for burgeoning music scenes, and helps to drive footfall into pubs, especially after a challenging period for them brought on by the pandemic.

The cover of The Good Beer Guide 2024 features Eddie, Iron Maiden’s mascot and icon of the band’s range of Trooper beers, brewed by Stockport brewery Robinsons. Trooper celebrates its 10th anniversary this year

and has become one of the UK’s most established ales in that period.

CAMRA National Chairman Nik Antona said: “We’re honoured to have Bruce Dickinson pen the foreword for The Good Beer Guide 2024. As we enter our second half century of producing the Guide, there is no one better to introduce this year’s edition, and highlight what makes these institutions so worth visiting.

“The last few years have been an incredibly difficult time for the industry, and we need more support than ever before to keep our nation’s pubs open and thriving. I’d encourage everyone to use this year’s Guide to visit the very best pubs across the UK and support them for generations to come.”

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Foodservice Price Inflation Jumps Back Above 20% in April Price increases had begun to slow in the first quarter of this year, and inflation dipped below 20% in March for the first time since mid-2022.

However, the rebound in April underlines the severe cost pressures facing businesses throughout the foodservice sector at the moment.

The rise was driven by pressure in the vegetables, fish and sugar, jams & syrups categories, each of which saw prices increase by between 3% and 4% month-on-month. Potatoes, in which the UK is more than 90% self-sufficient, suffered a particularly sharp increase during April, in the wake of rising production costs, labour shortages, lower storage crops and significant short-supply in many parts of Europe. This supply/demand imbalance looks set to continue for much of the rest of 2023.

More optimistically, conditions within three major upstream influencers on the price of food—oil, exchange rates and commodity markets—are now relatively benign compared to the volatility of 2022. The cost of Brent Crude oil has eased from $87 per barrel at the beginning of April to below $80 at the end of the month, with more falls expected

during May, while sterling has remained stable. Inflation in categories that had been affected by high inflation since the start of the war in Ukraine, including oil & fats and dairy, continues to be subdued.

Prestige Purchasing CEO Shaun Allen said: “In spite of these April increases we expect to see inflation ease slowly over the course of 2023 as commodity pricing and prior year impacts kick in. The major question that remains is the speed of that decline as energy, labour costs and climate change remain significant constraints on progress with inflation reduction.”

James Ashurst, client director at CGA by NIQ, said: “After welcome signs respite over the first quarter of the year, it was disappointing to see inflation surge above 20% again in April. On top of soaring costs in other key inputs and the impact of the cost of living crisis on consumers, it leaves hospitality businesses facing some seismic challenges. The long-term outlook for this sector remains good, but trading remains exceptionally difficult.”

VisitEngland Reveals Awards for Excellence 2023 Winners VisitEngland has announced the winners of its annual Awards for Excellence 2023, celebrating the tourism industry’s brightest stars.

The 20 Gold Award winners were announced at an evening ceremony on 7 June hosted by Alex Polizzi at Warner Bros. Studio Tour London – The Making of Harry Potter, in categories ranging from ‘Small Visitor Attraction of the Year’ and ‘B&B and Guest House of the Year’ to ‘Business Events Venue of the Year’ and ‘Experience of the Year.’ The Gold, Silver and Bronze winners were selected from hundreds of tourism businesses across England including hotels, self-catering accommodation, B&Bs, glamping operators, attractions, restaurants, pubs and museums.

The prestigious VisitEngland Awards for Excellence, running for more than 30 years and in 2023 sponsored by the Caravan and Motorhome Club, celebrate and champion innovation, quality and best practice across the industry recognising businesses and individuals who raise the bar of England’s tourism offer.

VisitEngland Director Andrew Stokes said: “It is fantastic to come together as an industry to celebrate our world-class tourism businesses.

Competition this year was fierce with customer service excellence evident across every category, thanks to the passion and dedication of individuals.

“From an outdoor theatre in Suffolk to a boutique B&B in Essex, from an arboretum museum in Staffordshire, a zoo farm in Bristol, to island boat tours in Northumberland, this year’s awards also showcase the wonderful range of quality tourism products on offer across England.

“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.”

In addition to the 16 core categories award winners, four special awards were also presented this year including an ‘Outstanding Contribution to Tourism Award,’ a ‘Travel Content Award’, a ‘Tourism Superstar Award’ and a ‘TXGB Trailblazer Award’.

The Tourism Superstar Award went to Geoff Colvin. Geoff, a volunteer stationmaster at the Kent and East Sussex Railway, was the winner of the VisitEngland Tourism Superstar 2023 run in partnership with the Mirror, following a public vote and competition earlier this year.

The Outstanding Contribution to Tourism Award went to ‘England’s Coast’ in recognition of its valuable role in boosting domestic and inbound tourism to England.

The Travel Content Award, which recognises the media’s important contribution in championing domestic tourism, was won by Alicia Miller of The Independent with her story ‘How to do a classic Cotswolds weekend, car-free.’

The TXGB Trailblazer Award went to Red Funnel, Isle of Wight, in recognition of its efforts in driving inbound bookings through the business-to-business platform, also benefitting the domestic market.

Tourism is one of England’s largest and most valuable industries, supporting hundreds of thousands of businesses, employing about 2.6 million people and, in 2019, generating £76 billion in domestic visitor spending.

To see the full list of VisitEngland Awards for Excellence 2023 winners go to https://www.visitbritain.org/visitengland-reveals-awards-excellence-2023-winners

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May Records “Lower than Expected Sector Growth” Hospitality sales saw a marginal increase of 2.7% in May compared with the same

Chris Welham, chief customer officer at S4labour, said:

month in 2022, according to data released by management software specialists

“May marks the second positive month in a row. However, with warmer weather and three bank holidays, growth is lower than operators would have expected and falls below the rate of inflation. Dry weather and longer weekends seem to have encouraged more at-home drinking, rather than spending in pubs.” The data also suggests the growth was split relatively evenly between London and outside the capital, with a 3.1% and 2.7% like-for-like increase respectively.

S4labour.

The data reveals that the overall increase was driven by food-focused sites, which were up 5.7% compared with last year, while sales in drink-focused sites were down 0.9%.

Loneliness Awareness Week Charity – Marmalade Trust – Is Heineken UK’s New Official Charity

HEINEKEN UK has announced that Marmalade Trust, the charity behind Loneliness Awareness Week (12 – 18 June), is its new official charity partner. Marmalade Trust is one of the UK’s leading loneliness charities dedicated to raising awareness of loneliness and helping people to make more social connections.

To coincide with Loneliness Awareness Week, HEINEKEN UK commissioned research1 reveals that almost half (46%) of adult Brits experience feelings of loneliness at least once a week.

Almost the same number of Brits (45%) will conceal their loneliness by fibbing to friends about what they did at the weekend. Instead of funfilled time with friends, they are too embarrassed or ashamed to say they spent the weekend alone.

Further to this, Brits are quite comfortable telling lies about their fake weekend social plans with friends: 40% saying they’d been to the pub, 36% claiming they’d been into town, and 34% saying they’d gone shopping with company.

Despite the prevalence of loneliness in communities, Brits are in fact longing for more moments of social interaction. 45% of Brits say they would like to go on more nights out but that they don’t get many invites.

The new partnership between HEINEKEN UK and Marmalade Trust will see them work together on a number of initiatives, including introducing loneliness awareness staff training within both organisations and raising awareness of the charity and its work through the Star Pubs & Bars estate and the wider hospitality industry, which is well placed to support social connections.

Those Star pubs wanting to get behind the charity will have access to free point-of-sale kits including double sided beer mats, conversation starter topics, and an easy-to-use fundraising QR code that customers can

scan to donate directly to Marmalade Trust.

Lawson Mountstevens, Managing Director of Star Pubs & Bars at HEINEKEN UK, says: “Most of us experience loneliness at some point in our lives, but the study shows almost half of us experience it on a weekly if not daily basis. While it’s nothing to be ashamed of, it’s something that we need to talk about and address. Social connections are key to helping people who are experiencing feelings of loneliness.

Pubs are at the heart of communities. They are places where we can meet family and friends, make new connections, laugh, share problems, and build bonds with people over a cider or beer. Partnering with Marmalade Trust is a natural fit for us – we’re going to work together with them to build a more connected world.”

Amy Perrin, Founder of Marmalade Trust, says: “We’re thrilled to be partnering with HEINEKEN on a cause which is incredibly important to both companies. At Marmalade Trust we know just how prevalent loneliness is amongst those living in the UK and we also know how important the role pubs play is in bringing people together and fostering connections. With HEINEKEN’s support, we hope to be able to raise even more awareness of loneliness across all demographics in society, and most importantly continue to provide Brits with the resources that they need to feel and get more connected.”

Adam Griffiths of The Duke of Wellington, Chewmoor-Lostock caters for a Local Friendship Group which has led to group members now participating in pub quizzes and visiting the pub at other times to socialise.

Says Adam: “Being at the heart of the community, pubs can and do play a central part in bringing people together. Putting on events, providing people with a reason to come out, and opportunities to talk to one another is essential for the health and wellbeing of everyone.”

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Growing Trend For Healthier Beers Research Reveals The appetite for low calorie, gluten free and sustainable beers is growing with almost half of Brits saying they perceive them to be healthier than other beers.

(9%) and IPAs from Beavertown (9%).

Ben Davies, founder of Vypr, commented: “There is a huge selection of specialist beers available now that will cater for all tastes, as well as allergies and personal preferences for healthier options. It’s interesting that the biggest UK breweries don’t feature any products within this list and it’s the international brands and smaller UK based breweries who are making headway.

Nine out of 10 Brits said they would like to try a low calorie beer and there was high awareness with almost two thirds of UK consumers (62%) having heard of them. The most popular brands are Bud Light (54% Brits have tried it), Corrs Light (47%), Heineken Light (42%) and Becks (40%).

The research was conducted by product intelligence business, Vypr, ahead of National Beer Week (15 June 2023).

Less known breweries also featured in the top 10 list with 18% having drunk Kirkstall Breweries Kirkstall Virtuous and a further 18% enjoyed organic, craft beers from Black Isle Brewery.

Low or no alcohol beers also have a high level of appeal with 91% of Brits saying they would be interested in trying one.

It’s the smaller brands that also have good success in the alcohol free section. Despite the top three being international breweries with Heineken (49%), Becks and Peroni (equal second place with 46% of Brits who drink beer saying they have tried), less mainstream breweries have also made it into the top 10 brands. These include Erdinger (12%), Doom Bar (10%) from Sharp’s Brewery, the fully alcohol free product range from Days

“Currently two thirds of UK consumers would not be willing to pay more for gluten free or low which shows that with more competition to drive prices down there is a huge number of beer drinkers who could be attracted to this sector.”

Sustainability is also shown to be a key trend for the beer industry, as with so many other sectors, according to the research from Vypr. Sustainable beer brands have got a high appeal and just over half (52%) of consumers are happy to pay more for a sustainable brand.

Heineken is cited by the majority of consumers (63%) as being a sustainable brand they’ve tried. This is followed by smaller independents – Sierra Nevada (24%), Toast (23%), Freedom Brewery (23%) and Seven Brothers (21%).

The survey was conducted via Vypr’s database of 65,000 consumers which was developed for businesses to understand consumer behaviour quickly.

Approximately 400 employees of the trading sites of DC Bars Limited and Tuttons Brasserie Limited have retained their jobs following a pre-pack administration sale negotiated by Neil Bennett and Dane O’Hara of Leonard Curtis.

Prior to the sale on 9 June 2023, DC Bars Limited operated Dirty Martini – a leading premium UK cocktail bar chain, whilst Tuttons Brasserie Limited operated Tuttons – one of the most famous and long-standing restaurants in Covent Garden. The first Dirty Martini opened in 2010 beside its flagship Covent Garden restaurant site, Tuttons, and has since expanded into a desirable late night destination with 10 venues across the country.

Joint administrator Neil Bennett stated: “Both DC Bars and Tuttons Brasserie suffered in recent years due to the impact of

lockdown and trading restrictions relating to COVID-19 and experienced tough trading conditions over the last year, in line with the hospitality industry in general, including the negative consequences of train strikes, the cost-of-living crisis and inflation.

“Leonard Curtis conducted a restructuring exercise via a pre-packaged administration to save the core businesses and trading sites, conducting a discrete AMA process to market the opportunity without damaging any key assets of the businesses.”

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There’s also a demand for gluten free beers with 45% of Brits surveyed via Vypr’s 65,000 database saying they are aware of these types of beverage. Men aged 25 – 34 are the biggest gluten free beer drinkers while it’s older men (aged 35 – 44) who go for a low calorie option. The most commonly tried gluten free brands are Peroni (38%), Stella (30%) and Skinny Lager (26%).

“This is an area which will continue to grow and more brands entering this sector will have to compete on price as well as of course having a great tasting product. This means that choice will only get better for consumers and attract more into this once niche area.

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Transforming Efficiency and Customer Experience Within Hospitality The UK restaurant industry expected to grow 15% between 2022 and 2027 to £90 billion. But how are providers going to meet escalating demand for a great customer experience both eating in and via delivery apps when official figures show hospitality vacancies have risen by 72% since Brexit, while the number of EU workers in the industry has fallen by 26%? With food inflation hitting 17% in 2022, how can restaurants retain margin without passing on rising costs to cash strapped customers?

And how can businesses ensure compliance to both essential food safety information and demands from both government and customers for more food ingredient information?

Jay Kim, Managing Director BIXOLON Europe GmbH, outlines five ways the hospitality industry can use intelligent printing solutions to address key operational challenges and deliver tangible return on investment.

EFFICIENT FOOD DELIVERY The cost-of-living crisis has shifted consumers’ attitudes to eating out, with many restaurants increasing their commitment to food aggregator services to retain profitability. Indeed, the food delivery industry is expected to grow to $320 billion by 2029, underlining the level of opportunity. However, while food delivery apps offer a great additional revenue stream, the model places new pressures on kitchen staff to meet tight turnaround times irrespective of levels of demand.

There is simply no room for errors. Food delivery apps encourage restaurants to use cloud printing to dedicated printers to get orders to the restaurants quickly and efficiently, avoiding any problems associated with orders being transcribed manually. One of the additional benefits restaurants could consider is the use of linerless printing products. In addition to the lack of wastage offered by linerless labels with no backing material, these labels can be any size – the printer simply cuts the label to fit the information printed, whether the label is for a single coffee cup or a large meal order.

Further, linerless labels can use two different adhesives - permanent or

semi-permanent – allowing restaurants to embrace flexible printing. A permanent adhesive label can be printed to include customer name, address and the food order, and be used to provide an anti-tamper seal on the packaging. Additionally, semi-permanent labels can be used to automatically provide kitchen staff with the accurate information they need to complete the order, including time stamps to ensure deadlines are hit.

MAXIMISING STAFF AVAILABILITY With customers increasingly viewing ‘eating in’ as an occasion, the hospitality industry is focusing on improving the quality of experience. Given endemic staff shortages, technology is playing a vital role in supporting staff efficiency. Many restaurants use mobile devices to take customer orders which are then printed as required, in kitchen and bar areas.

Adding a mobile printer to this system allows staff to handle the entire customer experience at the table. There is no need to return to the Point of Sale (POS) to print out a bill or collect the card payment system – something that can be very time consuming at peak times when there is a queue for the POS and printer.

In addition to improving the customer experience and increasing table turnover, intelligent use of printers can ensure experienced staff spend more time with customers. Touch screen printers mean every meal, coffee or drink is accompanied by its table number, allowing the restaurant to effectively use new or seasonal staff to deliver food and clear tables.

This frees up the time of experienced, trusted individuals to leverage their expertise to discuss allergens, for example, explain menu items and take orders and payments. New staff can be immediately productive while the restaurant maximises the skills of longer-term employees.

HIGH QUALITY SELF-SERVICE EXPERIENCES To address the staff shortage, a growing number of restaurants are also exploring the power of customer self-service, from QR codes on the table that link to an app with the menu, to kiosks for fast food orders.

App based ordering is particularly useful in high tourism areas, with the app automatically offering different language options. Customers place their orders which are immediately printed in the kitchen; once ready, the order includes the information required to ensure it goes to the right table. Because customers place their own orders, there is less risk of error; and payment can be made online, further reducing the number of staff required.

The use of kiosk systems with printers is also driving up sales – with fast food restaurants reporting customers buy between 10-20% more food when at a kiosk compared to ordering from a server. In addition to reducing the queues, which attracts more customers, people feel less pressure at the kiosk and are happy to take the time to browse through

the menu, leading to larger orders. With the inbuilt printer providing the order and receipt, the entire process is both less staff dependent and more profitable.

REDUCING FOOD WASTE With the cost of raw ingredients rising at the fastest rate in decades and supply chain shortages continuing to create challenges for restaurant kitchens, staff are under enormous pressure to minimise food wastage.

Staff shortages can, again, cause problems. A lack of experience combined with staff working different shifts can make it hard to keep track of product usage, leading to unnecessary wastage of fresh items.

Using integrated tablet printers in tandem with a food labelling solution enables kitchen staff to easily keep track of items such as freshly created salads or newly opened jars. In addition to avoiding waste, an effective labelling solution improves stock rotation while also supporting the allergy reporting that is key to comply with legislation such as Natasha’s Law.

ECO-VISIBILITY Indeed, improving information about allergens and ingredients has become far more important in recent years, with many customers interested in the quality and history of ingredients, especially for venues with a strong local ethic. While information is available on the menu, adding specific messaging to the customer’s receipt is also powerful – especially if the restaurant embraces the new, environmentally friendly blue printer paper (e.g. Koehler’s Blue4estâ thermal paper).

As an added benefit, the new blue paper provides a great customer talking point – and demonstrates the business’ commitment to environmental issues. Unlike traditional white receipt paper, these receipts can also go directly into a customer’s food box or with open food, helping with the delivery side of the business as well.

CONCLUSION Balancing cost control with improved customer experience, especially with the lack of staff, is challenging and restaurants are becoming ever more innovative and flexible as a result. But even simple changes can deliver significant benefits. Eradicating errors from the kitchen to reduce wastage and avoid delivery problems adds immediate bottom-line value.

Leveraging mobile printing can maximise the skills of trusted employees to improve the customer experience. And exploring eco-friendly printing options can transform customer perception.

Restaurants that innovate today to get through this current crisis will be well placed to maximise potential when the economy improves and will be well placed to maximise the opportunities of the industry’s predicted growth.

UK’s Biggest Hotel Chain Is A Winner At Welsh Training Provider’s Awards The UK’s biggest hotel chain with more than 800 hotels, 400 restaurants and 36,000 employees has picked up an award from a leading Welsh apprenticeship provider.

Whitbread plc’s founder, Samuel Whitbread, was himself an apprentice, which underlines the company’s commitment to learning and development.

Whitbread plc was named Macro Employer of the Year at Cambrian Training Company’s apprenticeship awards held at The Metropole Hotel & Spa, Llandrindod Wells.

Charlene Clark, Whitbread plc’s apprenticeship support co-ordinator, said: “Our apprenticeship provision fits in with our Force for Good programme and gives all our team members the opportunity to learn and develop. With a no barriers to entry approach, all our team can reach their potential.

The awards recognise employers and learners who have excelled in apprenticeship, skills and employment training programmes delivered by Cambrian Training Company and partners.

“We have an available apprenticeship programme for every operational role within our organisation and strive to provide industry leading training and development in an inclusive environment for all our teams.”

Richard Brooks-Harley, Whitbread’s apprenticeships delivery manager, said the company was delighted to win the award. “I am very proud of what we do to support our apprentices across the devolved nations.

Highlighting the value of retaining employees, a one per cent decrease in staff turnover adds £5million to the company’s bottom line. Retention is 10% higher for apprentices.

“Apprenticeships provide opportunities to all our employees and to receive this award on their behalf is very meaningful to me.”

Faith O’Brien, Cambrian Training Company’s managing director, congratulated Whitbread and the other award winners and finalists. “Employers are the driving force behind the success of apprenticeships and their dedication to providing quality training and mentorship is commendable,” she said.

Over the last year, 230 apprentices have achieved their apprenticeship with a further 2,100 now on the programme. A wide range of apprenticeships associated with the hospitality industry, from Levels 2-5, are provided and help to retain staff which improves the guest experience, boosts sales and reduces costs.

The apprenticeships are delivered by Lifetime Training in partnership with Cambrian Training Company. In 2022, 70% of the company’s apprentices were promoted within a year of completing their apprenticeship.

“Through their participation, they open the doors to real-world experiences, enabling apprentices to acquire the practical skills and knowledge necessary for their chosen fields.

“Apprenticeships are an investment in our future and they provide the foundation for a strong and vibrant economy.”

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UK Economy Grew by 0.2% in April with Boost from Hospitality Sector The UK economy recorded slow growth in April, after having shrunk in the previous month, according to data released by the Office for National Statistics (ONS).

It comes after the ONS revealed the UK economy unexpectedly grew by 0.1% in November 2022 as a result of people going to the pub to watch the FIFA World Cup.

The economic output grew by 0.2 per cent, month on month, in April, in line with economists’ expectations, the ONS said.

Chancellor Jeremy Hunt repeated his plan to cut the rate of inflation in half, which is currently running at 8.7 per cent.

The hospitality sector was the largest contributor to the increase in consumer-facing services in April 2023, ONS director of economic statistics Darren Morgan said: “GDP bounced back after a weak March. “Bars and pubs had a comparatively strong April, while car sales rebounded and education partially recovered from the effect of the previous month’s strikes.

“We are growing the economy, with the IMF [the International Monetary Fund] saying that from 2025 we will grow faster than Germany, France and Italy,” Mr Hunt said.

: “Not substantive but positive signs of growth and recovery – and dependent on discretionary spend – but clearly fragile confidence and vital action to tackle inflation uses the right levers and tackles the right causes – energy and labour.”

She added the results served “a reminder of the importance of hospitality in driving economic growth and why it matters whether the sector is resilient”.

“But high growth needs low inflation, so we must stick relentlessly to our plan to halve the rate this year to protect family budgets.”

Shadow chancellor Rachel Reeves from the opposition Labour said: “Despite our country’s huge potential and promise, today is another day in the dismal low-growth record book of this Conservative government.

“The facts remain that families are feeling worse off, facing a soaring Tory mortgage penalty and we’re lagging behind on the global stage.”

Take A Look Inside New Northampton Pub The Gardeners Arms on Wellingborough Road, in Northampton re-opened on Friday 9th June following a major investment of £217,000.

great, and I wish everyone who has worked so hard to get it open every success.”

The pub is part of the Proper Pubs division at Admiral Taverns and has undergone a significant transformation to create a brand-new look with fresh décor to appeal to the local community. Inside, the pub has been completely redecorated to brighten and refresh the space, including a brand-new bar, flooring and fixtures and fittings throughout.

The Gardeners Arms provides a wide range of drinks offers, including cocktails, wine and fizz promotions, well as a full sports package of Sky Sports, BT Sports and Horse Racing. The pub also hosts an annual schedule of events for the community to enjoy such as regular live music evenings with a DJ and karaoke, as well as charity events in aid of the local foodbank and to have a lifesaving defibrillator installed.

Outside, the Gardeners Arms features brand new lighting and signage to welcome customers in, and an updated courtyard space to enjoy during the summer months.

For opening weekend, customers got to enjoy disco music on Friday night and a special live music performance on Saturday night from local artist, Reggae Ray. Operator of the Gardeners Arms, Diane May Round, 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!”

Andrew Lewer, MP for Northampton South who officially reopened the pub, commented: “Diane and her enthusiastic staff team could not have been more welcoming when I cut the ribbon on Friday. The pub looks

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

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

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

Up to £5,000 Fines for Operators Who Breach Tipping Laws Following years of campaigning by trade unions and hospitality workers, a new tipping law was passed last month that will ensure service charges go directly to the employees who receive them.

The Employment (Allocation of Tips) Act 2023, which received Royal Assent in May, will come into effect in 2024 and is expected to put £200 million back into the pockets of workers each year. The new law seeks to address the longstanding issue of employers deducting service charges from tips and gratuities, leaving workers with less than customers may believe they are receiving. Under the new legislation, businesses will be forbidden from withholding any part of the tips, gratuities, or service charges paid by customers, and must ensure that the full amount goes directly to the workers who provided the service.

Gill McAteer, Director of Employment Law at Citation For years, there has been concern about practice of some employers of withholding tips or service charges paid by customers to recognise great service and hard work. The increase in card payments is thought to have compounded this issue, but last month Parliament finally passed new laws which will bring this practice to an end. In a move which the government claims will see over 2 million workers boost their income by £200 million a year, the Employment (Allocation of Tips) Act 2023 will implement 2 objectives, firstly to require employers to pay over to workers all tips which are either paid to

them directly or over which they have control, without any deductions. Secondly, they will be required to put in place a fair system for distributing tips between workers and to have a written policy clearly setting out these arrangements.

Employers will be required to make their tips distribution policy available to all workers (not just their employees) and they will be required to keep records of all tips received and distributed for a period of at least 3 years. Workers will have the right to request these records and when such a request is received, employers will have to respond within 4 weeks.

The government will also be publishing a Code of Practice which will spell out for employers the principles of fairness and transparency which they should bear in mind when deciding on their tip distribution system.

Penalties for employers who do not comply with the new rules will include orders to compensate workers for the financial loss attributable to the breach up to £5000 (this could also include people who have not made a claim). However, workers will need to wait a little longer to see the benefit of these new rights because although the Act came into law in early May, the government has not yet confirmed the date it will come into force, nor have they published the regulations which will set out in more details how these rules will be applied. It is expected that the new rules will are likely to come into force next April.

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Hilton Checks In As The World’s Most Valuable Hotel Brand - Hotel industry sees gradual return to normality as pre-pandemic travel patterns resume, while over half of top 50 hotel brands remain below pre-pandemic values

leading global brand. Through innovative strategies and a dedication to shifting consumer needs, it has retained its title as the world’s most valuable hotel brand.”

formance. Compliant with ISO 20671, Brand Finance’s assessment of stakeholder equity incorporates original market research data from over 100,000 respondents in 38 countries and across 31 sectors.

- Hilton delivers exceptional service as the reigning champion of hotel brands, valued at US$11.7 billion

LE MÉRIDIEN IS NAMED THE FASTEST-GROWING HOTEL BRAND AS A NEW ENTRANT TO TOP 50 RANKING

Conrad (brand value up 65% to US$537.82 million) has jumped up 16 spots to 31st position overall, while jumping an astonishing 38 spots into the winning position for brand strength, scoring 91/100. Known for its luxurious options and personalised service, Conrad has boosted its brand strength this year through significant global expansion. Hilton opened six new Conrad Hotels and Resorts in various desirable locations, including LA and Shanghai, with the aim of enhancing its longstanding reputation for seamless luxury and exceptional hotel design.

- Le Méridien is named the fastest-growing hotel brand as a new entrant to Top 50 rankingConrad takes an extraordinary leap to become the world’s strongest hotel brand, with an AAA+ rating - Hilton has the highest Sustainability Perceptions Value (SPV), at US$565 million, while Taj has the highest Sustainability Perceptions Score, at 5.04 out of 10

HILTON HAS HIGHEST SUSTAINABILITY PERCEPTIONS VALUE (SPV) AT US$565 MILLION, WHILE TAJ HAS THE HIGHEST SUSTAINABILITY PERCEPTIONS SCORE, AT 5.04 OUT OF 10

Hotel industry sees gradual return to normality as pre-pandemic travel patterns resume, while over half of top 50 hotel brands remain below pre-pandemic values After two years of global travel restrictions and economic uncertainty, the past year has witnessed an increasing return to pre-pandemic travel patterns. However, Brand Finance research finds that the hotel industry is slow to recover from the pandemic’s long-lasting effects, as 27 out of 50 hotel brands remain below their pre-pandemic values.

HILTON DELIVERS EXCEPTIONAL SERVICE AS THE REIGNING CHAMPION OF HOTEL BRANDS, VALUED AT US$11.7 BILLION

Le Méridien (brand value up 375% to US$669.4 million) checks into the 2023 top 50 ranking in 23rd as the fastest-growing hotel brand. Part of the Marriott (brand value up 33% to US$3.1 billion) International portfolio, LeMéridien has been expanding its presence across the globe in the past year. Most recently, Le Méridienestablished Le Méridien Melbourne. Its premium location and luxury features have attracted both tourists and locals, further boosting the hotel’s revenue from bookings in one of Australia’s most popular coastal cities. Other significant growth milestones for Le Méridien include its second hotel opening in New York City, which is hoped to boost its familiarity score in the US and globally.

CONRAD TAKES AN EXTRAORDINARY LEAP TO BECOME THE WORLD’S STRONGEST HOTEL BRAND, WITH AN AAA+ RATING

Hilton has the highest Sustainability Perceptions Value (SPV) at US$565 million. Although Hilton has committed to becoming more sustainable, its position at the top of the SPV table is not an assessment of its overall sustainability performance. Rather, it indicates how much brand value it has tied up in sustainability perceptions. Hilton's commitment to sustainability is evident through its ESG program, Travel with Purpose. The brand has set ambitious targets, aiming to reduce emissions intensity by 75% in Hilton-managed hotels and 56% in Hilton-franchised hotels by 2030.

Hilton (brand value down 2% to US$11.7 billion) retains its title as the world’s most valuable hotel brand, according to the latest report from leading brand valuation consultancy, Brand Finance. 2022 was an exceptional year of brand value growth for Hilton, with revenue soaring as both business and leisure travel surged post-pandemic. This year’s result indicates a slight slowdown in this growth momentum, as the industry returns to a more normal trajectory. That said, Hilton’s brand value remains above its pre-pandemic level, and it is almost double that of runner-up, Hyatt (brand value up 3% to US$6.1 billion).

Henry Farr, Associate Director at Brand Finance, commented, “In the post-pandemic world, Hilton has demonstrated remarkable resilience and a steadfast commitment to delivering exceptional experiences. With an unwavering focus on guest satisfaction, Hilton has not only recovered but has emerged stronger in several aspects, solidifying its position as a

As part of its analysis, Brand Finance assesses the role that specific brand attributes play in driving overall brand value. One such attribute, is sustainability. Brand Finance assesses how sustainable specific brands are perceived to be, represented by a ‘Sustainability Perceptions Score’. This is an indexed score that provides a view of the role of sustainability in driving positive brand reputation. The value that is linked to sustainability perceptions, the ‘Sustainability Perceptions Value’, is then calculated for each brand.

In addition to calculating brand value, Brand Finance also determines the relative strength of brands through a balanced scorecard of metrics evaluating marketing investment, stakeholder equity, and business per-

India based hotels group, Taj (brand value up 19% to US$374.35 million) earns the highest Sustainability Perceptions Score in the Hotels 50 2023 ranking at 5.04 out of 10. In 2022, Taj's parent company, IHCL, launched the Paathya sustainability programme, encompassing several key initiatives, including eliminate the use of single-use plastics across its hotels, and installing electric vehicle (EV) charging stations.

Wales Chefs President Shortlisted for Welsh Veterans Awards

The president of the Culinary Association of Wales has been shortlisted for this year’s Welsh Veterans Awards in two categories.

Arwyn Watkins, OBE, is also group executive chairman with a strategic focus on Cambrian Training Company, Trailhead Fine Foods and Mid Wales Fayres, all based in Welshpool and Chartists 1770 at The Trewythen, a four star restaurant with rooms in Llanidloes.

He will contest the Entrepreneur of the Year Award, sponsored by Pinnacle Document Solutions Group and Leader of the Year Award, sponsored by Veteran Trees. This year’s winners will be announced at an awards dinner to be held at the Village Hotel Cardiff on July 5.

A farmer’s son from Llanwrtyd Wells, Arwyn joined the Army as an apprentice chef in 1978 and has maintained his commitment to apprenticeship programmes ever since. On leaving the Army in 1992, he joined the Merchant Navy, working for Stena Line and became a catering college lecturer in Kent before returning to Mid Wales to join Cambrian Training Company in 1998.

In 2002, he led a management buy-out of the company which has enjoyed considerable growth and success under his leadership. The company was named Apprenticeship Provider of the Year at the 2007 and 2012 Apprenticeship Awards Cymru. Arwyn is a key figure in the work-based learning sector in Wales, having previously served as chairman and chief executive and currently as a board member of the National Training Federation for Wales.

In the New Year’s Honours List in 2018, he received an OBE for his services to education and training in Wales. Passionate about developing chefs in Wales, he coached the Welsh Junior Culinary Team to a Culinary Olympics gold medal in 2004 and was appointed CAW president in 2015. In 2018, he received the Worldchefs Presidents Medal for promoting the advancement and profile of the culinary arts and profession in Wales.

Late last year, Arwyn led a successful Team Wales bid to host the Worldchefs Congress and Expo 2026 at the International Convention Centre Wales, Newport. Wales. It will be the first time this global event has been held in the UK.

Wetherspoon Records Almost Perfect Hygiene Scores Wetherspoon has scored an average rating of 4.99 out of 5 in the latest food hygiene rating league for its 763 pubs in England, Wales and Northern Ireland.

The Food Hygiene Rating Scheme (FHRS) is the only independent government scheme assessing the level of hygiene standards in pubs, restaurants, take-aways, clubs and cafes.

The scheme is run by local authorities.

It scores outlets 0-5, with the highest possible rating of five meaning ‘very good’ hygiene practices and safety systems in place, fully complying with the law.

The ratings of FHRS follow an independent assessment of food hygiene at the various premises, determined by local authority environmental health officers

visiting outlets to assess hygiene levels.

Environmental health officers assess three areas; food hygiene and safety procedures, structural compliance; confidence in management.

Wetherspoon’s personnel and retail audit director, James Ullman, said: “We are proud of our pubs’ hygiene ratings.

“To achieve an average rating of 4.99 out of 5 across 763 pubs is a wonderful achievement by our pub managers and staff.

“We will continue to strive to maintain the highest standards of hygiene in our pubs at all times.”

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Hilton Boss Steve Cassidy To Become Chair Of UK Hospitality Steve Cassidy, Managing Director, Hilton UK & Ireland, will take over as Chair this week from Steve Richards, CEO of Parkdean Resorts, who moves to President In line with UKHospitality’s policy, the change will take place at its summer conference and AGM on Wednesday 14 June. The conference also marks constitutionally scheduled changes to the wider membership of the UKHospitality Board.

UKHospitality Chief Executive Kate Nicholls said: “I’m delighted that Steve has taken on the role of our Chair, to which he will bring a wealth of knowledge from decades working in hospitality, tourism and travel.

“There’s never been a more important time to have one voice to Government and I know that Steve will continue working across our broad membership for the betterment of the sector, as he did in his role as Vice-Chair.

“UKHospitality is continuing to build on its success – bringing in new members from across the sector and further extending our work across hospitality, tourism and leisure – and I’m looking forward to working with Steve to develop our offering even further.”

Steve Cassidy has been a key member of the UKHospitality Board since it was formed, most recently as Vice-Chair, and has more than 30 years’ experience in the travel industry. He joined Hilton in 2009 and now heads up the international hotel company’s business in the UK, Ireland and Israel where it has more than 170 hotels.

He said: “I am incredibly proud to become chair of UKHospitality, an organisation that has supported and championed our industry with such passion and drive, especially through the recent tough years we have endured.

“Our industry is unique in its ability to create economic value, enable social mobility and build communities.

I look forward to working with Kate and the UKHospitality Board to further galvanise our powerful sector and speak with a united voice to Government, helping deliver meaningful change for our members, benefitting the whole of the UK.”

Kate also paid tribute to Steve Richards, who served as UKHospitality Chair since 2018. Steve will remain on the board and succeed Nick Varney as President of UKHospitality.

She said: “I’d like to thank Steve Richards for his diligent service to UKHospitality since its inception five years ago, and for his dedication in his time as Chair, where his leadership and ability to bring people together had a hugely positive impact on our sector, particularly during the pandemic. He is a fantastic ambassador for the sector and I know he will continue working hard on its behalf, both in his new role as President, and also as chair of the Hospitality Tourism and Skills Board.”

THERE HAVE ALSO BEEN A NUMBER OF CHANGES TO THE BOARD’S MEMBERSHIP. JOINING THE BOARD ARE: • Fiona Eastwood, Chief Operating Officer, Midway and Resort Theme Parks at Merlin Entertainment • Simon Emeny, Chief Executive, Fullers • Steve Holmes, CEO, Azzurri Group • Dave McDowall, CEO, Stonegate Group • Rob Pitcher, CEO, Revolution Bars Group • Martin Robinson, Non-Exec Director, Burger King, Parkdean Resorts and Travelodge • Catherine Roe, Chief Executive, Elior Leaving the Board after full terms are Wendy Bartlett, Executive Chairman, BM Caterers; Peter Marks, Executive Chairman, REKOM UK; Calum Ross, Proprietor, Loch Melfort Hotel and Restaurant; Nick Varney, former CEO, Merlin Entertainment; Paul Wigham, CEO, All Our Bars.

Steve Richards said: “As I move on from my role as Chair, I’d like to thank Wendy, Peter, Nick, Calum and Paul who have worked tirelessly, and I know they will continue to lend their considerable influence to the work we do as our sector faces into a fresh set of challenges and political uncertainty.”

Kate concluded: “I want to thank those Board members whose tenures have come to an end, many of whom have also served since UKHospitality’s inception. They have all brought valued expertise and insight, which has helped influence our campaigning over the past five years.”

Budget Chain Travelodge to be Put Up for Sale But get chain hotel group Travelodge is to be put up for sale with an asking price in excess of £1bn.

US hedge fund GoldenTree, which acquired Travelodge in 2012, has held meetings with investment banks to discuss a possible sale of the chain of 595 hotels.

The proposed sale follows strong trading in 2022 as the business recovered from the pandemic and a breakdown in relations with some landlords following a 2020 Company Voluntary Arrangement (CVA).

For the year to 31 December 2022 the business reported an increase in total underlying revenue of

£909.9m, an increase of 25% on 2019 levels. Adjusted earnings before interest, tax, depreciation and amortisation (EBITDA) were £212.9m, up £83.8m on 2019, with the average price for a room being £64.21 Travelodge, which offers rooms from as little as £50 a night, is run by its former finance chief Joe Boydell, who took over from Craig Bonnar last year.

The chain has benefited from an increase in demand for what has been termed “blue collar” business travel. Its ambition is to open 300 more hotels.

Looks familiar, works differently.

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

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

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

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

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CLH Digital

Issue 165

The Search To Find The Next Young National Chef Of The Year Gets Underway

The Craft Guild of Chefs has revealed the challenging brief which Chair of judges, Lisa Goodwin-Allen has set for the competitors in Young National Chef of the Year which kicks-off today. Chefs who have been invited to take part in this first stage of the competition, have less than four weeks to create three course menus that will wow the judges.

Harry Donnelly, chef de partie, The RAF Club

Candidates are required to create a starter dish using fresh Norwegian cod that is suitably garnished and served. Lisa wants to see a delicious dish focusing on how the cod is prepared and cooked to perfection. This could be pan fried, steamed or baked and must be accompanied with a seasonal garnish.

Successful finalists will be required to fillet a whole cod at the beginning of the final cook-off as part of a skills test.

Miltan Masha, senior sous chef, Monarch Theatre

For the main course, chefs need to create a dish using whole fresh duck using two different cuts. The chefs are advised to pay real care and attention to the way the duck is cooked and demonstrate how to prepare it, while minimising waste from both the duck and the other ingredients they use. Competitors must include details of where the duck has come from in their entry to demonstrate consideration for provenance, sustainability and sourcing.

Finally, the chefs are required to create their own interpretation of the regional classic Manchester Tart for dessert. Lisa Goodwin-Allen is encouraging chefs to think ‘out of the box’ with a fresh approach to create a well-balanced, delicious, and pleasing finale to their menu.

Entries from invited young chefs will be reviewed by the judging team to determine six candidates to join the four seeded finalists from The Graduate Awards, Royal Academy of Culinary Arts Annual Awards for Excellence, British Culinary Federation Chef of the Year and World Skills. Successful finalists will then attend the Mentor Day in September to watch masterclasses, participate in skills tasks, gain expert advice from guest judges and take part in a Q&A session.

They will also be put into the limelight for their official Young National Chef of the Year photographs and videos in preparation for the highly anticipated final.

CHEFS INVITED TO TAKE PART IN THIS YEAR’S SEMI-FINAL ARE: Benjamin Mabley, senior chef de partie, Hartwell House Hotel & Spa Cliodhna Reid, commis chef, Gleneagles Hotel Elliot Wakefield, junior sous chef, Dorian, Notting Hill

Imogen Parrish, head chef, The Running Horses, Mickleham Joshua Singer, senior chef de partie, Scott’s, Richmond Maciej Pisarek, demi chef de partie, The Savoy Morgan Stephens, demi chef de Partie, L’Enclume Nathan Johnson, junior sous chef, Royal Crescent Hotel & Spa, Bath Nicole Watt, ABCS, Royal Navy, HMS Defender Rick Owens, sous chef, Tottenham Hotspur Stadium Sam Dixon, demi chef de partie, Northcote Stephanie Belcher, junior sous chef, Coast Restaurant, Saundersfoot Subhan Malik, junior sous chef, The Beaumont Hotel Lisa Goodwin-Allen, executive chef at Northcote said: “When thinking about the criteria for this year, I really wanted to see how the chefs demonstrated a strong understanding of classic culinary skills. I’m looking for a delicious three-course menu which would be suitable for an elegant lunch. Each dish requires its own specific focus and personal approach so I would advise all the semi-finalists to consider this brief carefully. All three dishes must be appealing to the eye, have finesse and be packed full of flavour. This is my second year as chair of judges and it’s an honour to be back heading up the panel that will find this year’s winner. It’s set to be an inspiring few months for these young chefs who learn so much from this experience, whatever stage they get to.”

David Mulcahy, NCOTY and YNCOTY competition director and food innovation & sustainability director at Sodexo UK and Ireland added: “With the Young National Chef of the Year competition, we spend time searching for chefs who we know have already demonstrated a high level of skill in other respected industry competitions or who have been strongly recommended to take a wild card spot. It’s the toughest competition out there for chefs of this age and level so we need to have confidence that they are ready for this challenge.

We’ve seen so many incredible winners over the years who have used it as a platform to further their careers and enjoyed a host of impressive prizes and culinary experiences including trips to Norway and Lyon in France. It’s an opportunity that chefs should grab with both hands.”

Successful candidates will be required to cook their menus at the live final which will be held on Tuesday 10th October 2023 at the University of West London. Chefs will have two hours to produce two plated portions of their three-course meal and the menus should reflect the season in which they will be cooked.

George Baldwin-Edie, development chef

Steel Keg Association Announces 2023 Keg Champions In Celebration Of World Refill Day The Steel Keg Association (SKA) is honouring the inaugural 2023 Keg Champions for UK today, World Refill Day, in celebration of pubs, bars, breweries and restaurants embracing the remarkable benefits REUSABLE steel kegs and casks deliver; sustainability, efficiency and a fresh experience most consumers can’t get at home.

steel kegs on the beverage industry.

Dan Vorlage, Executive Director of the Steel Keg Association and MicroStar Logistics’ VP of Global Marketing, comments: “We were blown away by the response to the first Keg Champion programme.

Over 3,000 breweries, pubs, bars and restaurants were nominated!

While this is really about celebrating all of the keg champions out there, we’re proud to raise a pint to our inaugural recipients, each a standard bearer in their category. They were distinguished by their commitment to sustainability and to delivering differentiated consumer experiences. Importantly, we also have a shared belief that this is not the culmination of an awards programme, but just the beginning.

Cheers to these winners and all of the keg champions out there.”

THE 2023 KEG CHAMPION AWARD RECIPIENTS FOR UK IN SEVEN CATEGORIES COMPRISE: 1. Stonegate Pub Co – National restaurant 2. Bundobust – Regional restaurant 3. St John Restaurant – Local restaurant 4. Adnams – Large Brewery (100,000+ hl) 5. Purity Brewing Co – Mid-sized Brewery (10,001 – 100,000 hl) 6. Toast Ale – Small Brewery (fewer than 10,000hl) 7. The Tap House Notts – Draft Innovation

Stainless steel kegs’ reusability and 30+ year lifespan make them the ideal circular choice for pubs, breweries, bars and restaurants. The Steel Keg Association created the Keg Champion Awards to recognise hospitality leaders’ sustainability programmes and the positive impacts of

In addition to winning a coveted, iconic green Keg Champion Award (physically, the biggest award in the history of the food and beverage industry!), the Steel Keg Association will donate £7,000 to benefit seven charitable organisations chosen by the 2023 Keg Champions.

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

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

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

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

Faster service: Food cooks quicker.

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

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

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

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

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

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

MONE Y GUAR BACK ANTEE .

3 YE A WARR R ANTY .

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

REDUCING COSTS Increasing Margins

We strongly believe in cutting costs without compromising quality.

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

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

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

www.oilchef.co.uk

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

NTIA Says Night Workers Punished with Double Ultra Low Emission Zone Charges Issue 165

21

Recent estimated figures from GLA also suggest that only 10% of those travelling by car will be in vehicles that are non-compliant, resulting in a potential 58,300 night workers potentially being subject to multiple ULEZ charges.

The Night Time Industries Association has called for a revision of London’s Transport for London system, which currently puts 58,000 night workers at risk of being charged twice in one shift under the ULEZ scheme.

People working late at night whose shift crosses the midnight threshold and have a non-compliant vehicle will be charged twice, one for each 24 hour period pre and post midnight.

As the ULEZ scheme expands across London, and the implementation of a scrap-page scheme which has the right intention, but does not consider the current climate, particularly for low income workers.

Businesses and workers across London are without doubt committed to sustainability and the drive towards cleaner air within the capital, but want to be treated fairly and equally in the collective mission towards sustainability.

Recent Industrial action presents further challenges where a considerable level of public transport is not available after 7pm in the evening, leaving many more night workers to face onerous ULEZ charges.

CLH Digital

It is clear that for some time now the ULEZ system limitations have exposed thousands of night workers to additional costs disproportionately for working at night.

Michael Kill CEO NTIA Says “The potential impact on the workforce at night is quite considerable, and would urge the Mayor of London & TFL to consider reviewing the scheme to account for a rolling 24 hour period within its charge structure, to create a fair and considered charge which does not penalize night workers for their hours of work.”

Copyright David Hawgood.

Under the current guidelines set out by Transport for London, the ULEZ charge has a rigid timeline which requires non compliant vehicle owners driving into London to pay £12.50 per day if they access specific areas in London between a midnight to midnight window.

London has a population of circa 8.6 million people according to figures in 2023, with 1 in 4 people working at night within the capital, equating to 2.16 million people. This is made up of venues, hospitality, cleaners, doctors, nurses, taxi drivers, gym workers and many more..

According to Transport Statistics Great Britain (TSGB) & Department of Transport London has the lowest commuter numbers accessing the capital by car, compared to other regions at around 70%, only 27% access London by car. Meaning that 583,000 people working at night in the capital travel by car to work.

“The Night Time Economy sector has struggled to maintain a consistent workforce for the last three years, with many workers already stretched and under considerable financial pressure. Exposure to these additional charges will substantially lower peoples pay, and will not help businesses to recruit people within the sector in the future.”

“I would also ask that there is consideration for the impacts of industrial action on workers who may have no other option but to access work via car or alternative modes of transport, at a time when the cost of living crisis is pushing people to breaking point.”

Take A Look Inside New Chester Pub The Brewery Arms on Chester Street in Saltney re-opened on Friday, 9th June following a major investment of £160,000.

ances on both Friday and Saturday night, including from local artist, Ellie Marsh, who won Proper Pubs Idol in 2021.

The pub is part of the Proper Pubs division at Admiral Taverns and has undergone a complete transformation to give it a brandnew look and feel to ensure it appeals to all of the local community. Inside, the pub features new flooring and furniture throughout, as well as a new bar, darts board and pool table.

Operator of the Brewery Arms, Warren Kelly, 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!

Outside, the pub hosts a new, all weather courtyard area with state-of-the-art televisions and new seating so customers can watch their favourite sports team play all year round.

For opening night, customers got to enjoy live music perform-

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

The passionate operator, Warren looks forward to hosting special events for the local football club, as well as running regular charity events to raise money for the local foodbank and to have a lifesaving defibrillator installed.

Allergy Insights: The Implications for Food Business 22

CLH Digital

Issue 165

By Rob Easton, Head of Environmental Health at Shield Safety (www.shieldsafety.co.uk)

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

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

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

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

errors that have possibly occurred to be picked up. It may be that someone hasn’t appreciated that there’s a particular ingredient within a dish, so the reassurance of an independent review of the information will leave you confident that what is going to the consumer is correct.

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

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

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

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

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

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

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.

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.

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 incurring additional costs.

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

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.

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

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.

“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.”

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

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CLH Digital

Issue 165

Spirits and Cocktails

162 Issue 165 Issue

CLH Digital Digital CLH

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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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CLH Digital

Issue 165

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.

As part of the Farm Frites Chef’s Special concept, offering market driven solutions for operators, the Crispy Coated range has been developed to help operators serve consistently crispy fries that stay hotter, longer. The range is available in a range of cut sizes and also premium length - all with the perfect crunch. Chef’s Special Crispy coated also features a 10mm skin on for more rustic menus or for more

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-

Chef’s Special Crispy Coated – For A Crunchier Crunch Potato grower and manufacturer Farm Frites has launched Chef’s Special Crispy Coated – a range to satisfy the demand for crispy, coated, tasty fries with greater heat retention.

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.

variety with a classic cut size.

The Chef’s Special EXTRA product offers the same benefits with even extra crunch from a visible coating.

Chef’s Special Crispy coated has a gluten free coating which creates the perfect crunch while supporting menus with special dietary requirements.

The range is pre-fried in 100 percent sunflower oil.

The range has been developed following a multi-million Euro factory investment by Farm

“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.

Frites to install a state of the art production line using the newest technology and incorporating some innovation solutions to product quality and consistency as well as featuring sustainability led processes to reduce the impact of the operation on the environment.

Local testing has shown that Farm Frites Chef’s Special Crispy coated performing better in crispiness & heat retention against market competitors* The range is well suited to casual, fast casual and take-away menus as well as being ideal for delivery where products need to stay tasting their best longer.

We invite operators to ‘Let Their Bite Decide’ and contact us to sample Chef’s Special Crispy Coated for themselves. *Local Market testing with suppliers carried out with comparable product.

For further information about the Chef’s Special Crispy coated range, contact Farm Frites UK & Ireland on 01452 415845, visit our new UK website www.farmfrites.co.uk

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CLH Digital

Issue 165

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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CLH Digital

Issue 165

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 165

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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CLH Digital

Issue 165

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 165

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

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MCR Systems MCR Systems has over 40 years of experience in providing hospitality, catering and leisure organisations with enterprise management solutions that directly improve the efficiency of their business operations.

We do this by combining high-quality

Hospitality Technology

software and cutting-edge EPOS technology.

MCR Systems T: 0116 299 7000 E: enquiries@mcr-systems.co.uk www.mcr-systems.co.uk

Epos Now

Issue 165

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 165

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.

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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 38

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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

Issue 165

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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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Outdoor Spaces

Utilising Outside Spaces to Benefit the Bottom Line

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

"Can We Sit Outside Please?"

Make First Impressions Count with Major Plants

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

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

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

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

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

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

What are you waiting for?!

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

Outdoor Spaces

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

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

Our range of Carbon heaters offers two voltage

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

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

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

The barbecues have internal self-cleaning too,

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

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

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

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

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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.

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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

Commercial Kitchen Fit-Out Cooking Suites

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

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

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

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

tank gas fryer units, chargrills, ranges and griddles.

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

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

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

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

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

design service to help you build your ideal kitchen.

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

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

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

Cooking Suites

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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Design & Refit

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.

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

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

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

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Design & Refit

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

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

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

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

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

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

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

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

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

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

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

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

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

For further information visit www.trevillion.co.uk

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

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

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

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

CLOSING DOWN SALE DUE TO RETIREMENT

ALL STOCK ITEMS REDUCED BY ON WEB SITE PRICES (EXC

25%

LUDING SPECIAL OFFER S)

LARGE STOCKS AVAILABLE FOR IMMEDIATE DELIVERY (While stocks last)

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

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

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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

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

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

Issue 165

CLASSIC COLLECTION

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

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

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

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

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

Healey and Lord

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

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

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

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

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

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

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

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

CLH Digital

MODERN COLLECTION

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

All products are available from stock

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

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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.

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Hospitality Businesses Can Use Finance to Access New Tax Incentives

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

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

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

allowance to be claimed.

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

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

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

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

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

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

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

PROFITABILITY & OPERATIONS

MARKETING

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

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

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

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

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

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

Please mention the Caterer, Licensee & Hotelier News when replying to advertising T H E W E S T C O U N T RY S P E C I A L I S T S

• 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

MINEHEAD, SOMERSET

PRICE: £600,000

W! NE

PRICE: £65,000

FREEHOLD

REF: 4265

PAIGNTON, DEVON

• Recently Refurbished Licenced Café/Bistro/Bar • Fabulous Location on Paignton’s Torbay Road • Internal Seating for 58, Bar Servery & Commercial Kitchen • Beer Garden Seating 15 & Covered Seating to Front for 12 • Self-Contained One Bedroom Flat (Currently Let) & Garage

LEASEHOLD

REF: 4624

• 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 & Well Presented Five Bedroom Private Accommodation

KINGSTEIGNTON, DEVON

PRICE: OIEO £350,000 + VAT FREEHOLD

W! NE

PRICE: £150,000

REF: 4420

• Award Winning Café Situated in a Unique Location • Stunning Character Property Arranged Over Two Internal Sections • Outside Seating with Sunny Aspect & Over 200 Covers • Very Well Known & Established Business with a Substantial Turnover & Particularly Strong Bottom Line Profit • A Fabulous Business with Further Growth Potential

CONFIDENTIAL SOUTH DEVON

LEASEHOLD

REF: 4639

W E! NE IC PR

PRICE: £139,950

W! NE

PRICE: £49,950

W! NE

PRICE: £375,000

W! NE

PRICE: £1,500,000

• A Stylish & Totally Refurbished Multi Faceted Business • Coffee Bar/Café, Members Cocktail Lounge, Club & Bar • Situated in this Stunning Affluent Estuary Town • 4 Superior En-Suite Boutique Letting Rooms • Outside Bar & Terrace with 180 Degree Sea Views Over 2 Elevated Levels

SALCOMBE, DEVON

LEASEHOLD

REF: 4489

• Long Standing Café Business; Genuine Retirement Sale • Low Establishment Costs with Potential to Extend Trading Hours & Menu • Trade Area Comfortably Seating 43 Internally, 12 ‘Al Fresco’ • Well Equipped Commercial Kitchen & Service Counter • Ideal Owner/Operator Lifestyle Business

TORQUAY, DEVON

LEASEHOLD

REF: 4618

• Beach Site at the Stunning Beacon Cove in Torquay, Devon • Full Planning Consent for 5 Residential Beach Huts and Kiosk • Unique Opportunity to Develop this Stunning Project in this Idyllic Location • Valuable Planning Consent with Potential to Build a Very Successful Holiday Rental Revenue • Additional Food & Drink Kiosk Revenue

TORQUAY, DEVON

FREEHOLD

TAVISTOCK, DEVON

SOMERSET TOWN

DARTMOUTH, DEVON Impressive Waterside Restaurant

Unique Deli & Retail Business

Landmark Inn With 16 Letting Rooms

Being Sold Fully Fitted & Equipped

Bar & Restaurant 82+, Kitchens

Extremely Profitable Business

Prime Town Centre Position

Owner’s Apartment, Car Park

Restaurant 32+, Catering Kitchens

Easily Manageable Business

Free Of Tie Leasehold Opportunity

2/3 Bed Family Sized Apartment

Tremendous Potential

Impressive & Profitable Business

Town Centre With Stunning Views

LH £19,500

2148

LH £75,000

4829

LH £125,000

2158

SOUTH HAMS, DEVON

CORNWALL VILLAGE

DEVON VILLAGE

Tea Room/Restaurant/Takeaway

Freehold Pub Investment

Impressive Character Village Inn

Profits In Excess Of £100,000

Detached Village Inn

Bar/ Restaurant Areas 94+, Garden 88+

Trading Daytime Only Hours

Rental Income £18,000 pa

Spacious 4 Bed Owners Accommodation

Spacious 4/5 Bed Owners Flat

Lease With 11 Years Unexpired

Recently Extended and Refurbished

Outstanding Business Opportunity

Attention Of Investors

LH £125,000

2143

FH £195,000

Most Impressive Business & Home

4836

FH £399,950

4838

REF: 4609

• Stunning Coastal Pub and Beach Situated in Beautiful Heybrook Bay • Unique Opportunity to Purchase Very Successful Business with its Own Beach • Stunning Interior Design and South Facing Outside Terraces, with 180 Degree Sea Views.

• Two Fully Refurbished Owner’s/Letting Apartments with Elevated Sea Views • Fully Refurbished One Bed Staff/Manager’s Flat & Large Car Park Situated Over Two Areas

SOUTH HAMS, DEVON

FREEHOLD

REF: 4656

DARTMOOR, DEVON

SOMERSET COUNTRY VILLAGE

DEVON COUNTRY VILLAGE Profitable Inn With Letting Rooms

Village Store & Tea Gardens

Destination Country Pub & Restaurant

Spacious 4 Bedroom Family Home

Bar/Restaurant Areas 66+, Garden 60+

Bar Areas (32+), Dining Room (43)

Easy Lifestyle Hours

2 Bedroom Owners Accommodation

4 E/S Letting Rooms, 3 Bed Owners

Gardens With Stables & Garage

Landmark Trading Position

Gardens (50+) and Parking (50+)

Potential To Develop Business

Profitable Business With Potential

Sought After Devon Village

DUCHY LH: £325,000

2149

FH £349,950

THINKING OF SELLING? CALL FOR A FREE VALUATION

4794

FH £445,000

4758

01392 201262 www.stonesmith.co.uk