CLH Digital - Issue #167

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 167

www.CLHNews.co.uk

CLHNews

CLHNews

CLHNews

Hospitality Buoyed By Price Increases & Hot Weather Despite Reduced Footfall

Increased prices across the hospitality sector drive year-on-year spend increases despite the number of visits taking a hit for many, as customers look to curb their spending.

This is based on the new State of Spend report from Cardlytics which gleans insights from the spending habits of over 20 million UK bank cards, and polling of 2,000 UK consumers.

The report sreveals an 8% rise in average transaction values buoyed year-on-

year spend in Q1 – with total spend across the hospitality sector rising 3%, in spite of the number of trips falling 3% in the same period.

Despite this growth, high inflation threatens to further increase prices, weakening consumer purchasing power and leading to more cutbacks on non-essentials.

Indeed two-thirds (66%) of consumers are planning to cut back on non-essential luxuries like eating out.

(CONTINUED ON PAGE 3...)

2

CLH Digital

Issue 167

Editor's Viewpoint

Welcome to the latest issue of CLH Digital Wetherspoon chairman and entrepreneur Martin has raised the possibility of a 10 pound pint!

A very alarming warning!

My take on this is that it would be the death knell for the sector. There are, of course, “high end” establishments already charging that, but they, in my opinion, are the exception to the rule and cater for a very small and affluent sector of society.

EDITOR

Peter Adams

I really cannot see the majority of the British public embracing £10 a pint, and I suspect it will drive people into home drinking, where the big winner would be supermarkets and home entertainment.

Of course, Tim Martin's comments are not reflection on pubs, more a reflection on the ‘eye watering’ high taxes hospitality and licensed on trade have to pay.

I really don't believe the government understand the role British pubs play within communities up and down the country.

The great British pub has long been an iconic institution, serving as a social hub and a place of community gathering for centuries. However, as we all know, the beloved pub industry has faced a series of challenges that have threatened its existence, on these challenges seemed to increase.

Rising inflation and energy costs have put a strain on the profitability of pubs and other hospitality outlets across the country. The increase in the prices of essential goods and services, coupled with the rising costs of utilities, has placed an intolerable burden on the sector. Margins are shrinking, and many establishments find it increasingly challenging to maintain profitability. These financial pressures have forced some pubs to raise prices, which, in turn, can deter customers and further impact sales, and I genuinely think the prospect of a 10 pound pint will be the straw that breaks the camel’s back.

Another story on page 7 reveals that the food and drink market (including retail) is on course for recovery by 2025.

And when one famous politician said “a week is a long time in politics”, I think 18 months is a lifetime in hospitality!

The report reveals that the short term view between 2023 and 2025 we'll see a shift in consumers eating out to eating in. The sector 's biggest challenge are supermarket meal deals with cheap “booze”.

The disaster that was lockdown during the COVID pandemic resulted in the public having no option but to eat at home, and there is of course a lasting legacy.

A huge challenge for the sector!

All is by no means lost, as our front page story reveals. Amidst these difficulties the concept of Staycation summer and the allure of beer gardens provide a glimmer of hope for the hospitality sector, particularly pubs and outlets with an outdoor/ patio area, which promises potential solutions to current economic woes.

It was revealed this week that the costs of holidays in popular tourist destinations have increased as much as 25%. I think for an average family that too may be unaffordable.

So thanks the current weather will shorter ad hoc breaks in the UK provide the boost the sector needs?

A shift to Staycation presents a unique opportunity for pubs to tap into a larger local customer base and drive sales. As people explore their own country, and we do have a lot to offer, they seek experiences that blend relaxation, leisure, and local culture – precisely what UK hospitality offers.

In our front page story, the recent warm weather has seen huge growth in sales pumps/ bars and restaurants with beer gardens and terraces.

PUBLISHED BY RBC Publishing Ltd 3 Carlton Mount 2 Cranborne Road Bournemouth Dorset BH2 5BR

TELEPHONE:

01202 552333 FAX: 01202 552666

www.CLHNews.co.uk @CLHNews CLHNews CLHNews

EDITOR Peter Adams

SALES EXECUTIVES

Beer gardens, a quintessential feature of British pubs, hold immense potential in attracting customers during the summer season. This is something we have been promoting for many years. We always include an outdoor encouraging operators to create welcoming outdoor spaces adorned with vibrant flora, comfortable seating, and visually appealing aesthetics, and I am delighted to say this has really taken off, particularly when the pandemic broken businesses had to adapt.

David Bartlett Guy Stephenson

While British pubs and the UK hospitality sector generally continue to face huge challenges, the Staycation summer trend and the allure of beer gardens is, as our from page story confirms providing a much-needed opportunity for survival and revival!

PRODUCTION & WEB ADMIN

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.

PRODUCTION & DESIGN Matthew Noades Charlene Fox

Published by Published by

Hospitality Buoyed By Price Increases & Hot Weather Despite Reduced Footfall Issue 167

CLH Digital

3

(CONTINUED FROM FRONT COVER)

CONSUMERS WILLING TO PAY MORE FOR THEIR COFFEE

COULD NON-ESSENTIAL CUTBACKS IMPACT RESTAURANTS?

Cafés have seen continued upticks in spend with a 7% rise yearon-year and 17% growth compared to pre-pandemic spend in 2019.

Whilst overall spend is on the up, the number of trips made by consumers has flatlined. This coupled with a 7% increase in ATV to £6.72 in 2023 indicates that loyal customers are still visiting cafés and coffee shops and are happy to pay slightly more as prices continue to increase.

Restaurants have seen a 7% uptick in spend when comparing Q1 2023 to the same period last year, driven by increases across quick service restaurants (8%) and more casual dining (4%). At the same time, average transaction values rose 7% whilst the number of trips flatlined, indicating that consumers are still visiting restaurants, but the amount spent is increasing as prices increase in line with inflation.

Q1 this year showed the toll tighter budgets are taking on the restaurant sector – as month-on-month spend fell 15% between January and February and a further 4% from February to March of this year.

Upscale restaurants are already seeing the impact of tighter budgets with year-on-year declines as spend fell 7% and visits were down 12%.

Chris Harris, Head of Restaurants at Cardlytics: “For most brands, the key will be offering introductory discounts to entice new customers and longer-term rewards to keep them coming back. With 38% of consumers saying they’d be more likely to eat out if restaurants provided more rewards and offers, there’s a clear incentive for brands to develop the right programs for their customers.”

DOOR-TO-DOOR DELIVERY TAKES A HIT The pandemic drove a boom for door-to-door delivery meaning spend on food delivery apps in 2023 is up 104% compared to pre-pandemic levels in 2019.

However, this level of success will be hard to sustain as restaurants have to put their prices up across these apps. Between 2022 and 2023, spend has declined 2% for food delivery apps and transactions have fallen 11%.

BRITS LOVE OF PUBS BOOSTS SPENDING WHILST BARS STRUGGLE TO KEEP UP Spending in pubs saw a year-on-year increase of 5% between Q1 2023 and 2022, whilst bars witnessed a fall of 16% in the same period. With 46% of consumers saying they’ve visited pubs and bars less often in the past year to save money, it’s unsurprising to see that the number of trips fell 1% for pubs and 17% for bars.

Compared to pre-pandemic levels, spend overall is up 12% despite trips only increasing 4% in that time. This is likely due to inflation as average transaction values have risen 8% in that time from £13.55 to £14.64.

“For brands that interact often with customers – coffee shops, delivery platforms and quick service restaurants – it’s time to consider what their customer data is telling them. What habits do their customers have? Is it a favourite coffee shop? A lunchtime treat every Friday from the same place? Takeaway orders through a particular platform? Looking at an individual’s data to create tailored offers shows that they understand and care about giving their customers the best deals for the brands they want to spend money on,” added Chris Harris.

WARM WEATHER BOOSTING SALES The UK's recent hot weather has also brought a welcome boost to on- trade sales. According to data from CGA ‘s NIQ’s Drinks Recovery Tracker, average sales in the week to Saturday (17 June) were 7% ahead of the same week in 2022.

Widespread sunny weather created year-on-year growth on every day of last week (June 17), with beer gardens and terraces benefiting most. Trading peaked at +12% on Monday and Saturday (12 and 17 June) and was weakest at +1% on Friday (16 June).

As has been the case for several weeks now, Long Alcoholic Drinks (LAD) categories fared best in the high temperatures. Cider and beer sales were up by 25% and 10% respectively year-on-year, while soft drinks were 8% ahead. By contrast, wine sales were only 1% ahead and spirits were down by 7% as some consumers switched categories.

GOOD START TO SUMMER SALES “It has been a good start to the summer for drinks sales,” says Jonathan Jones, CGA’s managing director, UK and Ireland. “It’s important to remember that excessive temperatures can keep some people at home, but for beer and cider brands and pubs with outdoor spaces it’s been a very strong first half of June. With news this week of continued high inflation and another interest rates rise, operators and suppliers will be hoping consumers can maintain their confidence in the weeks ahead.”

NO MATTER WHAT YOU NEED, WE HAVE A SOLUTION FOR EVERY BAR, RESTAURANT & OFFICE. ANYWHERE THAT SERVES & ENJOYS THE GREAT TASTE & AROMA OF FRESHLY GROUND COFFEE, THE RICHEST OF CHOCOLATE, TEA, LATTE OR CAPPUCCINO WE'VE GOT DELICIOUS FRESH INGREDIENTS AND A SYSTEM TO SUIT YOUR NEEDS.

BEAN TO CUP WITH FRESH MILK FOR A BUSY SITE

TRADITIONAL ESPRESSO MAKERS

CALL US FOR YOUR PERFECT DRINK ON

0800 44 44 43

SMALL BUT PERFECT FOR LIMITED SPACE

Drinking Through the Mask: Age Verification Hurdles in On Trade Sectors Post COVID-19 4

CLH Digital

Issue 167

By Ed Heaver, CEO of Serve Legal (www.servelegal.co.uk)

COVID-19 changed drinking habits. Alcohol sales increased by 2% 5% across the globe and drinkers rejoiced at the convenience of having their age-restricted products delivered to their doorsteps, including young adults who would not, and should not have access to them.

According to Serve Legal’s recent comprehensive audits across the UK and Ireland, a concerning decrease in pass rates for alcohol purchases creeped up, and it’s not a pretty picture. Pass rates are instances where age verification IDs are promptly requested, and only after the satisfactory requirements are met, is the individual allowed to purchase the restricted product. In the UK and Ireland, individuals under 18 are not allowed to purchase alcohol, and to maintain compliance with these regulations, several policies like the Think21 and Think 25 policy are set in place. Think21 and Think 25 policy is one which compels retailers to ask for proof of age if customers appear to be under 21 or 25, but due to off-site deliveries and face mask protocols in place, the pandemic made age verifications a difficult ordeal.

During their pre, during and post pandemic audits, Serve Legal found that in on-trade sectors like bars, restaurants and pubs, the pass rates were the worst. What started at 71% pre-pandemic, dropped by 1% during the pandemic era and to a shocking 60% post COVID. 40% of Serve Legal’s auditors aged 18-19 were able

to purchase alcohol without any age verification protocols in place, and it is not a good sign. This drastic change is the result of several factors playing in simultaneously, with one of the biggest ones being ‘’higher turnovers in the post-COVID labour market’’ says Ed Heaver, Founder and CEO of Serve Legal. ‘’The pandemic has worsened the already struggling retail industry when it comes to age verification and compliance. The audits we conduct are evidence of the decline in pass rates, especially with the on-trade sector where compliance was low to begin with. The labour market has faced higher turnovers than expected due to COVID, and it’s putting increased pressure on new staff members when they’re still adjusting to their roles and acquiring the necessary knowledge to address age-restricted sales challenges.’’

There’s a rising need for retailers to adopt responsible practices when dealing with age-restricted product sales to vulnerable adults. It is crucial to prioritise the well-being and safety of these individuals, while also ensuring that the retailers are meeting all regulatory requirements by implementing appropriate policies, regulations, and training for their staff. The policies they introduce should outline the steps to be followed in verifying the age of customers, including acceptable forms of identification, and the process for refusing sales to underage individuals. Staff must be trained appropriately to equip them with the necessary knowledge and skills, so that they can make informed decisions and effectively handle age-restricted transactions. Areas of neglect must be identified and assessed through regular policy checks and independent audits, so that there is no room left for error.

As the need for responsible practices in age-restricted products, like alcohol, continues to rise, it is upon the retailers to comply with the regulations, not only due to legal obligations, but also as a moral imperative to contribute to a safer and more conscientious retail environment.

UK’s Top Chefs Unite To Raise Funds For Life-Saving Leukaemia Research

Twenty of the most accomplished and innovative chefs from the UK food scene will gather at The Dorchester on Monday 18th September 2023 for ‘Who’s Cooking Dinner?’, a one-ofa-kind night of food and fundraising for Leukaemia UK. Established in 1999 by Chris Corbin OBE, co-owner of some of London’s most iconic restaurants such as The Ivy, Le Caprice and The Wolseley, ‘Who’s Cooking Dinner?’ has since raised over £7 million for ground-breaking research to stop leukaemia devastating lives. This year, household names including Tom Kerridge, up-and-coming stars like Imogen Davis and Ivan Tisdall-Downes of Native, and chefs at thrice-Michelinstarred establishments such as Ed Cooke of The Fat Duck, will be coming together at London’s first and foremost charity culinary event to raise funds for life-changing leukaemia research.

This unique event invites 20 tables of 10 guests to gather at The Dorchester, Park Lane, for a champagne reception, before a random “chef prize draw” pairs esteemed cooks with their diners – meaning no guest knows which chef will cook for them until that evening.

Each chef donates their ingredients, materials and time free of charge, so 100% of funds raised go directly to Leukaemia UK. Elliott Grover, Executive Chef at 45 Park Lane, said: ‘It’s a dream come true to be asked to take part in ‘Who’s Cooking Dinner?’ in aid of Leukaemia UK. I’m looking forward to working alongside some of the industry’s best; demonstrating how wonderful it is to collaborate and create some amazing food.’

When asked what diners could expect from the night, Elliott said: ‘It’s so much more than just a dinner. It’s a truly bespoke, unique, intimate event with an exclusively tailored menu – and the best steak ever.’

Previous alumni of ‘Who’s Cooking Dinner?’ include Rick Stein, Gordon Ramsay, Marcus Wareing, Angela Hartnett, Mark Hix, and Leukaemia UK Ambassador Francesco Mazzei.

Francesco Mazzei said: ‘Eight years ago I lost my father to leukaemia, so this is a cause really close to my heart. Leukaemia UK find and fund life-changing research that can make a real difference to the lives of

those who receive this devastating diagnosis.

Last year’s event raised over £263,000, a figure that the charity hopes to surpass this year through ticket sales and the spectacular Grand Auction. Hosted by Sotheby’s Chairman Harry Primrose, Lord Dalmeny, prizes on offer include personal dining experiences with some of the evening’s chefs.

WITH A WHOPPING 20 MICHELIN STARS BETWEEN THEM, CONFIRMED CHEFS FOR 2023 SO FAR ARE: • Elliott Grover – CUT 45 Park Lane • Isaac McHale – The Clove Club (2 Michelin**/no 35 in the Estrella National Restaurant Awards/no 35 in the World’s 50 Best Restaurants) • Jean-Philippe Blondet – Alain Ducasse at The Dorchester (3 Michelin***) • Tom Barnes – L’Enclume/Rogan & Co (3 Michelin*** & No 1 in the Good Food Guide’s Top 2022/1 Michelin star*) • Rafael Cagali – Da Terra (2 Michelin**/no 3 in the Estrella National Restaurant Awards) • Andrew Yeo – Hakkasan (1 Michelin*) • Theo Clench – Cycene (1 Michelin*)

• Andy Beynon – Behind (1 Michelin*) • Graham Garrett – The West House • Mark Hix – The Groucho Club/The Oyster & Fish House • Sameer Taneja – Benares (1 Michelin*/no 39 in the Estrella National Restaurant Awards) • Tom Booton – The Grill at The Dorchester • Chet Sharma – BiBi’s (No 29 in the Estrella Restaurant Awards) • Sam White – 45 Jermyn Street @ Fortnum & Mason • Tim Hughes – Scott’s • Tom Kerridge – The Hand & Flowers (2 Michelin**) • Ed Cooke – The Fat Duck (3 Michelin***) • Imogen Davis and Ivan Tisdall-Downes – Native • Jordan Sclare – Chotto Matte • Soon Li-Ong – The Arts Club An incredible kitchen brigade, led by The Dorchester Executive Chef Mario Perera, will be supported by LUK Ambassador, Francesco Mazzei – cookbook author, regular on Saturday Kitchen and Masterchef; Gary Lee, formerly Exec. Chef of The Ivy; Ronnie Murray, previously of Scott’s, Hix and J.Sheekey, alongside appearances on Cooking with the Stars; and, Anna Hansen, owner of legendary establishment Modern Pantry. The Front of House crew will be run by Corbin & King alumni and General Manager of The Delaunay, Michelle Chillingworth, who has been overseeing the event now for the last ten years.

Fiona Hazell, Chief Executive of Leukaemia UK, said: ‘We’re so grateful to Chris Corbin and Peter Gordon for establishing ‘Who’s Cooking Dinner?’, a truly remarkable event which unites food and philanthropy in a spectacular celebration of gastronomic innovation. Fundraising never tasted so good!

She continued: ‘Leukaemia affects thousands of lives every year, with an estimated 27 people in the UK newly diagnosed every single day. The money raised at ‘Who’s Cooking Dinner?’ allows us to continue finding and funding the research that matters most to those affected, paving the way for kinder and more effective treatments against this devastating disease.’

Hospitality Hit As Foodservice Prices Rise By More Than A Third In Two Years

Issue 167

CLH Digital

are under particular strain include Vegetables, Meat and Poultry and Sugar, Jam, Syrups & Chocolate.

Potato prices rose sharply in during May, influenced by rising production costs, labour shortages, a 202223 storage crop more than 5% below the prior year, and significant short-supply in many parts of continental Europe. Drought and irrigation are having an increasing impact across Europe on product quality, size and price.

Year-on-year inflation as measured by the CGA Prestige Foodservice Price Index increased again to 21.6% in May—only just below the record high of 22.9% of December 2022 At the same point last year, inflation in the Index stood at 10.2%, which when combined with the latest figure means prices have risen by around 34% since May 2021.

A slowdown in inflation in the first quarter of this year had led to hopes that pressures would ease during the rest of 2023, but improvements in many key upstream indicators have failed to materialise. Food and drink price rises come on top of rising costs in other areas of hospitality and a squeeze on consumers’ discretionary incomes, leaving many businesses operating on very tight margins.

On a month-on-month basis, inflation dropped slightly to 1.8% compared to April. Categories that

Shaun Allen, CEO of Prestige Purchasing said “Food prices in the UK hospitality sector continue to increase at just under 2% each month. This rate of increase is likely to be close to a tipping point, where dominant inflationary pressures should start to be eased by competing deflationary factors. The exact timing of this tipping point is uncertain whilst impacts like Brexit, energy, labour costs, interest rates and climate change remain volatile.”

James Ashurst, client director at CGA by NIQ, said: “A 34% hike in prices in just two years has been very harmful to hospitality. Added to rising payrolls, ongoing labour shortages and a heavy tax burden, it has left hospitality businesses that were weakened by Brexit and COVID-19—especially independents—in fragile condition. Restaurants, pubs and bars have had no choice but to raise menu prices, which in turn risks a drop in visits. As we move into the second half of 2023, businesses and individuals alike will be hoping for long overdue respite.”

Read all the latest news from the licensed industry at

www.catererlicensee.com @CLHNews

www.facebook.com/catererlicensee

5

HMRC Fines Well-Known Employers Over Minimum Wage Breaches 6

CLH Digital

Issue 167

By Waqar Shah, a Partner specialising in Tax Disputes at Kingsley Napley LLP (www.kingsleynapley.co.uk) nesses it is especially important to note that tips do not count towards the NMW but that unpaid time before or after shifts (for example security checks, changing into work clothes, cleaning duties, or locking up) might be caught.

Tips on avoiding NMW investigations To avoid finding themselves subject to an HMRC investigation, businesses should carefully review existing worker contracts and staff handbooks. These documents are often scrutinized for any potential opportunities HMRC could use to challenge NMW compliance. It is crucial to ensure that staff policies, including those concerning uniforms, working times, and any other deductions made by the employer, are in accordance with the NMW regulations.

HMRC recently fined, named and shamed 200 companies found to have breached National Minimum Wage (NMW) obligations, with Roka, Whitbread, Benugo and others in the hospitality and restaurant sector featuring on the list.

One of the most common misconceptions among employers is the belief that so long as they ‘pay’ the NMW, they can’t have any issues with HMRC. However, HMRC’s draconian approach to interpretation of the rules surrounding the minimum wage can mean employers face penalties irrespective of their intention to comply with the legislation.

The lesson from HMRC sanctions in this area in recent years is that they are unforgiving even of technical breaches.

Businesses need to be aware of the potential pitfalls and take proactive measures to avoid similar investigations which may lead to fines and inevitable reputational damage. For restaurant, bar or hotel trade busi-

of an investigation and such a question process taking place can have a detrimental impact on staff morale.

To stay ahead of the game therefore, employers should conduct their own internal assessments to identify any potential issues before HMRC becomes involved. By proactively addressing concerns such as unpaid overtime, deductions for uniforms, or miscalculations in pay among others, businesses can rectify these shortcomings and prevent them from escalating into full-blown investigations.

If an underpayment is identified, it is wise to repay monies to the relevant workers swiftly before HMRC are involved. That helps avoid a Notice of Underpayment and being included on a name and shame list.

Dealing with investigations: resolving and mitigating

By conducting regular audits of these policies, businesses can minimise the risk of penalties, both financially (which can be up to 200% of the alleged underpayment depending on the circumstances, going back six years to cover current and former staff) and reputationally (through HMRC's "naming and shaming" practice).

If an investigation is commenced, prompt action is essential. HMRC have the authority to look back up to six years and can contact current and past workers. To mitigate potential penalties and reputational harm, it is crucial to act swiftly and take professional advice.

Companies should be aware that the naming and shaming list does not explain the background to the breach. It is left to the public to guess whether the breach was a technical one based on an unintentional consequence of a certain policy, or something more specific and deliberate by the employer. Without due context the very fact of being on the list can be damaging in the eyes of customers, employees and potential recruits.

Cooperation is usually advisable. HMRC’s guidance makes it clear that they will not accept reasons to avoid naming and shaming a business on the basis (among others) that there was an inadvertent breach of the rules, that the business relied on advice from a third party, or that the underpayment took place under a previous owner or different trading name. However, it is also wise to ensure HMRC is furnished with all relevant information.

Additionally, employers need to understand that HMRC's investigative process extends beyond reviewing correspondence and documents.

They often conduct staff interviews to gain insight into the actual working conditions and practices of employees. Indeed, a significant number of such investigations start on the basis of tip-offs or supposed ‘whistleblowing’ from what may be a disgruntled former worker. Even the fact

In conclusion, prevention is better than cure. It is essential that employers recognise that paying the NMW alone is not enough to satisfy HMRC requirements. By proactively reviewing staff policies, ensuring compliance with NMW regulations in the broadest sense, and seeking professional advice when needed, businesses can avoid penalty and safeguard their reputation going forward.

FOR ALL THE LATEST NEWS FROM THE HOSPITALITY SECTOR VISIT WWW.CATERERLICENSEE.COM

Total Food And Drink Market Moving Towards Recovery By 2025 Issue 167

Inflation continues to be main driver of growth in the short-term The total UK food and drink market is predicted to be worth £315.2bn by 2028, experiencing a growth of 19% from 2023 (£265bn), according to a unique new forecast from IGD that presents a combined outlook covering eating in and eating out.

Merging IGD’s sought after UK retail channel and eating out forecasts, the new outlook provides a total picture of the challenges and opportunities across the whole food and drink market over the next five years, including a comparison and breakdown of both sectors.

Forecasted growth for the total market is driven largely by inflation, which IGD predicts peaked in March 2023. However, growth is down in real terms across the total landscape due to the impact the cost-of-living crisis is having on consumer spending, with the eating out sector more impacted as consumers switch to eating at home to save money.

In retail, consumers are also trading down to private label and discount options. By 2025 the market will begin to stabilise as inflation lowers and household disposable incomes rise.

SHORT-TERM VIEW: 2023 – 2025 This year has seen a switch back from eating out to eating in as consumers are forced to cut back on spending. Retail has seen a switch from hypermarkets and supermarkets into discounters, convenience and online, as well as down-trading to cheaper products.

Foodservice is experiencing a bigger decline in the short-term compared to retail as consumers reduce spending or drop out of the market completely. In 2020 the effect of lockdowns showed a switch from eating out to eating in followed by a bounce back in dining out from 2022. But retail has stolen some ‘share of stomach’ back in 2023 as consumers switch more routine and impulsive eating out occasions to eating in, using meal deals and ready meals to satisfy the demand for ease and speed on a lower budget.

LONG-TERM VIEW: 2025 – 2028 In the longer term the switch back to eating out will be counterbalanced by an increase in food-to-go options from retailers and additional space and range dedicated to food in larger format stores. By 2028 the

real value of the industry will be just shy of pre-pandemic levels, showing the longer-term effects of the pandemic and the cost-of-living crisis on consumer spending appetite and habits out of the home.

TOTAL FOOD AND DRINK VIA THE RETAIL CHANNEL This year the food and drink retail sector will experience an annual growth rate of +15.1% driven by high inflation. Removing inflation from 2023, the market will decline by 2% in real terms as shoppers reduce how much they’re purchasing to save money. 2024 will see a continuation of trading down to cheaper products, such as private label options, and shoppers switching to discount retailers such as Aldi and Lidl. The multiples will look to compete using loyalty schemes, price matching, and own-label price reductions.

Commenting on the outlook for the UK food and drink retail landscape, Global Insight Leader at IGD Bryan Roberts said: “Discounters are playing a big role throughout the cost-of-living crisis as people continue to look for ways to save on their food costs, and this this – plus their store opening programmes – is reflected in their projected growth over the next few years.

“During this period it’s going to be hard for the other channels to compete, however as costs start to level out and shoppers become more comfortable with discretionary spending over time, we will begin to see more multi-channel use. Shoppers will continue to maintain a mixed shopping repertoire, prioritising convenience and experience while continuing with some money-saving behaviours that will have become ingrained by this point. This creates opportunities for other channels, particularly as the timings will coincide with a slow-down in discounter expansion plans.

“While shoppers continue to look for ways to save money, a variety of initiatives such as strong value messaging and loyalty schemes is set to continue in the short-term.”

TOTAL FOOD AND DRINK CONSUMED THROUGH THE UK EATING OUT CHANNEL 2024 is predicted to see modest growth of 4.1% in eating out, primari-

CLH Digital

7

ly driven by price increases lagging behind commodity inflation rates.

This will however be offset by a continuing reduction in visits and down trading within the sector. The longer-term view sees hospitality volume growth returning from the beginning of 2025 as real wage growth and consumer confidence improves.

Looking at the challenges and opportunities for eating out over the next five years, senior analyst and sector expert Nicola Knight said: “Eating out will return in line with household income rise in the midterm, but there will be an expectation from consumers for great experiences and a high-quality offer. Full service will be at a premium, creating a polarisation in the market between treat occasions and everyday QSR missions.

“The short-term view for restaurants will involve consumers using tactics to manage their spending. They will trade down to fewer or smaller courses, dine out at cheaper alternatives, and look for deals and discounts. Restaurants will have to work hard to attract customers back in the long-term, which will include improvements to value and experience, fighting for loyalty, and encouraging people to trade-up on their meals and buy more courses.

“Operators will continue to reduce costs by opting for cheaper ingredients and simpler processes. Businesses that can effectively utilise loyalty scheme data to retain customers will benefit in the long-term, which will help the sector maintain its share of the total eating out market.

Drive-thrus, fuel station concessions and leisure locations will also be popular location strategies for QSRs.” While the long-term outlook for the overall market is fairly positive as the country moves out of the cost-of-living crisis, consumers will still be impacted by a lag in price reductions where food is concerned, due to factors such as wages and the price of commodities. Businesses should therefore be mindful of how they can continue to support consumers in saving money, even as the industry moves towards a state of recovery.

The full report is available to IGD Retail Analysis subscribers: Total UK food and drink market outlook - https://retailanalysis.igd.com/presentations/presentation-viewer/t/total-consumption-outlook-20232028/i/11932

Issue 167

CLH Digital

Barclays Release Hospitality & Leisure Sector Report A new report released by Barclays today has revealed the latest trends in customer and operator behaviour in the Hospitality & Leisure sector.

KEY HIGHLIGHTS Experience needs to be distinctive, differentiated and value for money Trends in customer behaviour show that the average amount young people are spending on leisure continues to rise: – Under-25s are spending 28% more in pubs and bars, and 26% more on eating out than in 2022.

IT’S ALSO CLEAR THAT BRITS LOOKING FOR SOMETHING DIFFERENT FROM HOSPITALITY AND LEISURE: – 38% of consumers saying discounts and promotions would encourage them to visit hospitality and leisure venues more often.

Brits are also taking advantage of new working patterns to create more time for fitness and leisure breaks: – 42% of those whose work patterns have changed since the pandemic now use gyms or leisure centres more.

‘COMPETITIVE SOCIALISING’ – FROM OLD-SCHOOL ARCADE GAMES AND REINVENTED TABLE-TENNIS TO ESCAPE ROOMS, AXE-THROWING AND ELECTRIC SHUFFLEBOARD – IS ALSO GROWING IN POPULARITY: – 35% of consumers keen to try this activity for the first time.

– A case study of ‘Red Engine’ is included in the report, who provide Fight Club and Electric Shuffle venues –

9

Barclays’ support has helped both footprint growth and increase staffing levels for the group.

TRENDS IN OPERATOR BEHAVIOUR SHOW THAT OPERATORS HAVE OVERCOME HURDLES AND ARE FEELING CONFIDENT: – Nearly four out of five (78%) businesses have confidence for the future, including 32% who are very confident – Predicted growth ranges from 18% among travel businesses to 46% for hotels. The biggest increases are forecast by businesses in East of England (41%) and London (39%), with the lowest in the South West (19%) and Wales (17%).

OPERATORS ARE ALSO INVESTING: – 48% of businesses are carrying out upgrades to their premises to enhance customer experiences The majority have also been able to overcome the recruitment issues which heavily impacted the industry last year: – 70% now say they are either fully staffed or able to cover gaps, with only 7% in severe difficulty.

INDUSTRY IS STILL FACING SOME MAJOR CHALLENGES: – Operators have seen costs soar by 40% over the past year. Only around half of those costs on average (53%) have been passed on through price rises to consumers • Nearly a quarter (23%) report energy costs as their biggest challenge, whilst others (23%) point to continuing supply chain problems The full report can be accessed at https://www.barclayscorporate.com/insights/industry-expertise/evolvingthe-experience/

SLTA Welcomes Scottish Government’s Renewed Engagement With Business The SLTA (Scottish Licensed Trade Association) has welcomed the Scottish Government’s renewed engagement with the business community and the creation of an independent review board to oversee regulations in direct response to requests from business.

SLTA managing director Colin Wilkinson commented: “This is really good news for the licensed trade and hospitality industry and we’re delighted that First Minister Humza Yousaf has taken on board suggestions from the business community, including the SLTA which has already fed into the New Deal for Business Group.

“Hospitality needs improved regulation that is more flexible for businesses and it’s imperative that we are

involved in all discussions so that we don’t encounter the same problems that we did with the deposit return scheme.

“One good example of how we can work together with the Scottish Government is the outdated nondomestic rates system which is now under review although we urge changes to be implemented sooner rather than later.

“We previously welcomed the First Minister’s announcement that he would send the proposed restrictions to alcohol promotion and marketing ‘back to the drawing board’ and we would be keen to engage in further discussions about that soon.

“This renewed engagement with businesses gives the licensed trade and hospitality sector hope at a time when many are struggling to survive, find staff, and meet the costs of soaring utility bills. Businesses in cities, towns and villages across Scotland need support if they are to be part of efforts to rejuvenate communities, boost economic growth and create jobs.”

Tipping Point: An Employer’s Guide To The New Gratuities Law 10

CLH Digital

Issue 167

By Lee Jefcott, head of the Leisure and Hospitality sector group at leading independent law firm Brabners. (www.brabners.com/sectors/retail/leisure-and-hospitality)

Many hospitality workers rely on customer tips to top up their pay – especially amid the current cost-of-living crisis. Yet traditionally, employees have been left powerless if businesses don’t pass on service charges from customers to their staff.

new Act. However, those arrangements will need to be reviewed.

COMPLIANCE AND CLAIMS Formulating a written tips policy could be tricky while we are still waiting for further government guidance, but it may be helpful to consult with workers at this stage to incorporate their views – especially as those businesses that don’t comply with the new rules will leave themselves open to workers taking a claim to an Employment Tribunal.

However, this is now set to change. Last year the government introduced the Employment (Allocation of Tips) Bill, which has now made its way through parliament and is expected to come into force during 2024.

This overhaul of tipping practices is set to benefit more than 2 million UK workers across the hospitality, leisure and services sectors, helping to ease cost of living pressures and give them peace of mind that they will keep their hard-earned money.

Claims can be made if there is evidence that an operator has not allocated all tips and service charges to workers during the last three years.

The Tribunal has the power to order an employer to “revise an allocation” or make payments to workers or categories of workers, with workers eligible for compensation of up to £5,000 each.

• MICROWAVES • EXTRACTION CANOPIES •

RECONDITIONED & SECOND USER CATERING EQUIPMENT EKE EQUIPMENT LIMITED • We have a comprehensive range of Re-conditioned Catering Equipment in stock • We can supply most of the markets leading names in New Equipment at competitive prices • Full Service & Installation facilities by fully qualified engineers • We can also supply modular fridge & freezer rooms

Telephone with enquiries:

Tel: 01273 492488

Email: kingedwards@btconnect.com Mobile: 07860 274243

• TOASTERS • STAINLESS STEEL SINKS & TABLING •

PLAYING FAIR

They also have the right to bring a claim if their employer does not provide a copy of their tips policy or a written records of tips when asked.

So, what does the Act say?

RISK TO REPUTATION

Simply put, hospitality employers will be legally obliged to allocate all tips, gratuities and service charges to workers – with no deductions for breakages or any other costs.

At a time when the country is experiencing a cost-of-living crisis, the danger of non-compliance isn’t just the cost associated with an Employment Tribunal. Indeed, in the era of conscious consumerism, the reputational impact could be far more dangerous, driving away both potential customers and employees.

the new legislation ahead of its introduction.

COOKERS • ICE MACHINES • FRYERS • SLICERS

DISHWASHERS • GLASSWASHERS • REFRIGERATION

It also places a greater obligation on employers to ensure that tips and gratuities are allocated fairly – and a failure to do so will prove costly.

With this in mind, it’s important that hospitality operators are on top of

Tips must be shared fairly between workers and must be paid no later than the end of the month following the month in which the tip was paid. Employers will also have to share a written tips policy with all workers and keep records of all tips and service charges in the last three years, which must be provided to any worker who asks for it.

By the same token, those employers who can demonstrate their commitment to fairness will find it pays dividends when it comes to recruiting and retaining staff, while enhancing their reputation with consumers too.

A key point worth noting is that the Act gives the same rights to agency workers as it does to employees.

Further guidance is expected when the government publishes its statutory code of practice – including advice on how tips should be allocated.

Employers that run a tronc system will still be able to do so under the

This Act has been in the pipeline for a while and should not be coming as a shock to any employers. However, hospitality or leisure operators that are unsure about how to apply the new rules should certainly consult with a specialist adviser.

What can a TROLLEY do for you?

BOOST YOUR SALES ENHANCE YOUR SERVICE SAVE YOU TIME AND MONEY! Standard or custom-made trolleys with your own choice of:

• COLOUR • SIZE • STYLE at affordable prices!

www.euroservice-uk.com

Freephone: 0800 917 7943 e: sales@euroservice-uk.com

Issue 167

CLH Digital

11

Price of a Pint Could Hit £10 Tim Martin Warns

JD Wetherspoon chairman Tim Martin has said pints could possibly cost as much as £10 due to the cost of living crisis.

Talking to Andrew Marr on LBC radio he said the cost of a pint of beer would "quite probably" reach £8 if things continue to go on as they are, adding that there were "no limits" on prices during the cost of living crisis when asked about price rises.

"Around the country – I go around the country visiting pubs and talking to our pub managers – whereas it’s not a fiver in our pubs, it’s a fiver in a lot of pubs from Penzance to Wick at the moment.

"So yeah, the price has gone up a hell of a lot." He said.

A number of breweries have allegedly been reducing the strength of beers in order to save on costs, as well as qualify for a tax break, which Tim Martin says is “a bad idear” Martin said he thinks that is a “crazy move.”

He said: “Everybody at the moment, one way or another, is struggling with inflation and rising prices, and some of the big breweries are diluting the alcohol content with their beers

to avoid these charges, these extra charges.”

“It’s financed by tax because if you bring beer down to 3.4%, which is much lower than almost any beer you’d ever buy in a pub, you get a big tax break on the basis of the incredibly stupid reasoning that people will drink less alcohol if they drink weak beer. That’s just not the way people are. So, I think it’s a bad idea. Brewers have jumped on the bandwagon because]they can’t resist the 25p tax break.”

In May Mr Martin also warned of continued pressure on the hospitality sector due to soaring costs.

He said: “Sales in the last quarter have continued their positive momentum, although inflation, especially in labour, energy and food costs, remains a more intractable issue.

“In order to bear down on inflation, political parties should encourage free enterprise, rather than a reliance on additional regulations.

“A lack of understanding among some senior politicians about the need to encourage a successful free market economy presents a real threat to the future prosperity of the country.”

Greene King Pub Partners Gala Dinner Raises Over £29,000 For Macmillan Cancer Support Greene King Pub Partners, the leased, tenanted and franchise division of Greene King, has raised over £29,000 for Macmillan Cancer Support.

The funds were raised at a gala dinner organised by members of the Pub Partners operations team for Greene King’s leased and tenanted partners in the South-West.

The gala dinner, hosted at The DoubleTree by Hilton in Swindon, Wiltshire, was attended by 180 people including Greene King Pub Partners tenants and lessees from across the South-West.

Suppliers also attended and sponsored the event, including Heineken, S4Labour, Nationwide Energy and more.

Guests were served a three-course meal and enjoyed a DJ, live band and fundraising raffle that topped up the amount fundraised for

Macmillan Cancer Support.

Furthermore, licensees Richard and Louise Grindon were presented with a gift by Pub Partners Managing Director Dan Robinson in honour of their upcoming retirement after 34 years of operating The Tally Ho in Lewes with Greene King Pub Partners.

All the funds raised from the gala dinner will be used to help Macmillan Cancer Support, which Greene King is a corporate partner of.

Dan Robinson, Managing Director for Greene King Pub Partners, said: “Not only have we hosted a great night of celebration for our Partners, but we have raised over £29,000 for Macmillan Cancer Support. Thanks to our South-West team, our Partners and our suppliers for delivering and supporting this wonderful event.”

BII Launches Sustainability Champion Award Issue 167

The British Institute of Innkeeping (BII) has announced the launch of its Sustainability Champion Award, to recognise and celebrate the pub sector’s outstanding commitment to sustainability and the environment.

As the pub industry continues to evolve, so does the importance of sustainability. The BII understands the crucial role that pubs play in creating a more sustainable future, and the new Sustainability Champion Award aims to recognise the remarkable achievements of individuals and teams that go above and beyond to make a positive impact.

The award will be presented to deserving pubs and their teams, that have demonstrated exceptional leadership, innovation, and dedication in implementing sustainable practices. This includes initiatives related to energy conservation, waste reduction, responsible sourcing and community engagement.

“We are excited to launch the BII Sustainability Champion Award, which showcases our commitment to promoting sustainability within the pub sector,” Steve Alton BII CEO commented. “This award will not only

CLH Digital

13

acknowledge the remarkable efforts of pub professionals in driving sustainable change but also inspire others to adopt environmentally conscious practices, critically reducing costs and waste whilst contributing to a greener future.”

“Unlike other platforms, the Sustainability Champion Award will not seek to find an ultimate winner, instead recognising all pubs that are demonstrating their commitment to a sustainable future.

“We were delighted to announce the first six recipients of the award in our Licensee of the Year Award Winners at our Summer Event on Tuesday 20th June at the beautiful HAC Royal Artillery Gardens. Their excellence spans every area of their businesses, including building towards a more sustainable future and the part that pubs can play in that.”

Nominations for the Sustainability Champion Award are now open, inviting pub teams from across the sector to showcase their sustainability initiatives and achievements. For more information on the award, including eligibility criteria and the application process, please visit the BII Sustainability Champion page on the BII website.

Chesterfield Landlord Celebrates 30 Years at the Helm In standing out from the town centre’s competition, The Barley Mow has successfully been recognised on multiple occasions by Chesterfield-in-Bloom, with Adrian ensuring that the pub not only delivers a great pint but also looks the part too.

Chesterfield landlord Adrian Matthews celebrated his 30-year anniversary running The Barley Mow pub this month.

Taking over the local on the 10th of June 1993, as a 24-year-old who grew up in the pub industry, Adrian still remembers the first words from a customer three decades ago.

It’s not just it’s bright and beautiful floral displays that attract the crowds, the reputable pub also offers a range of draught beers and real ales as well as home-cooked dishes and decadent desserts from chip shop-style mains to their three-meat Sunday roast.

He recalled: “I remember this guy came up to me and said, ‘you won’t last two minutes here mate’, and at that point if you’d have told me all of them years ago that I would still be here 30 years later, I’d never have believed you.”

Having endured their fair share of challenges, Adrian, and his fiancé Sarah – who started working in the pub 27 years ago – credit the people and friendships they have developed over the years to keeping them afloat, even during the toughest of times.

Adding: “The best thing is, that same guy came in last year, 29 years later and he remembered those words straight away! We laughed about it; he couldn’t believe it!”

Following in the footsteps of his mum and dad, who had always run pubs through his childhood, Adrian first delved into the industry aged 16. Helping in his parents’ pubs and learning the tricks of the trade from them, it was inevitable that one day he would be at the helm of one of his own.

Picture credit: Punch Pubs & co.

Having originally taken on the Chesterfield local on a temporary basis, it wasn’t long before Adrian put a permanent stamp on what is now a hotspot in the historic market town.

“When I first walked into the pub, It was totally different to how it is now,” Adrian said. “By the end of 93’ a lot of work had gone into its transformation, I’m proud to say The Barley Mow is always clean, it’s immaculately kept and myself and Sarah do our absolute best to stand out. That’s the secret to running a good pub – keeping your standards high.”

“Meeting Sarah would have to be the best memory here at The Barley Mow,” Adrian said, “but it’s also the amazing friends I’ve met too. Talking to customers, having a laugh and a drink, that’s what it’s all about and I wouldn’t give that up any time soon.”

Marking his outstanding journey at The Barley Mow, is Punch Pubs and Co Operations Manager, Zacc Hirst, who commented: “It is an honour to be working alongside Adrian as he celebrates his 30th year at the pub.

“Running any business and succeeding for that amount of time is a huge achievement but doing that in the hospitality industry, which is so fast paced and ever-changing, is amazing. The Barley Mow is a fantastic traditional pub offering a great experience whether visiting for a drink, food or just a great time. I hope Adrian enjoyed his well-deserved celebration with the team and all his fantastic customers.”

Jolly’s is a brand new cocktail company that manufactures READY MIXED ORIGINAL (NOT traditional) VIBRANT COCKTAILS

To celebrate our launch, we invite you to trial THE FULL SET (one of each of our five fantastic flavours)

All you need is a glass with some ice

Enter the code CATER23 to receive The Full Set at

If you run an events company, pub, nightclub, restaurant, social club, hotel or any other establishment that sells alcohol, these “cocktails of distinction” could be for you.

only

£19.99

(RRP £27.99)

Then from your first trade customer order we will

discount £19.99

To claim your exclusive offer today visit www.jollyscocktails.com Jolly’s is a trading name of Good 2 Go Cocktails Ltd.

14

CLH Digital

Issue 167

Deliveroo 10th Anniversary - The Delivery Giant Publishes a Unique Look Into the Future of Food in 2040 Deliveroo has marked its 10th birthday with an exciting report looking into the future of food trends and delivery.

Welcome to the tomorrow’s world of future foods and enjoyment in 2040!

To celebrate the 10th anniversary of the iconic UK delivery brand Deliveroo has commissioned the exclusive insight into future food trends. And the results are mouth watering!

From desktop to dining table, bench to beach, Deliveroo has launched a SNACK TO THE FUTURE report, bringing together leading futurists and experts from the worlds of food, science, technology and innovation to create a forward-looking view of how the nation will be eating by 2040 and how our dinner tables are set to revolutionise.

The SNACK TO THE FUTURE report from Deliveroo and guest experts including Georgie Barrat (Technology Journalist and TV Presenter on The Gadget Show) and Tom Cheesewright (applied Futurist), reveals key predictions and technological advancements by 2040 that are set to rock consumers’ worlds, including: • BREATH-PRINTS: Find out how breath-prints will make our future food decisions for us. Expect personal tech devices to be enabled with BreathTech, meaning you can breathe on your device and get a deep level of insight into what foods you should be eating to have optimal impact on your individual health and wellbeing • ME-GANSIM: Move over Keto, the predicted next big thing in dieting and set to be the mainstream diet of the future, is the Me-gan diet (Me-ganism); a hyper-personalised diet which is fully bespoke to your individual nutritional needs, powered by AI technology • PERSONAL AIs: Underpinning the Me-gan diet and lifestyle, AI technology will offer you your own personal AI (a life long AI buddy) which will help automate and tailor what you are eating based on preferences and needs at any given time • FOODGASMS: Food that makes you feel… food delivery services will be using additional digital audio and visual content to elevate the meal enjoyment experience, so much so that it could take food pleasure to the next level with ‘foodgasms’ (braingasms via what you eat) • EDIBLE BEAUTY: Get ready to see the food and beauty industry become more integrated than ever with a rise in edible beauty products like anti-aging ice-cream and the chance to dine from hormone-balancing and dopamine driving menus • 3D PRINTED MEAL PLANS: From packed lunches to printed lunches, food prep is about to become a lot easier with advances in 3D printing technology helping you create perfectly portioned and nutritionally balanced meals, of your choice, at home • VR DINNER PARTIES: Dine with celebrities, royals and late loved ones in your favourite holiday destination, or recreate food moments from famous movies thanks to VR technology, which will simulate dining experiences from the

comfort of your home - think: enjoying a delightful breakfast at Tiffany’s, while you’re tucking into a bacon sandwich on the sofa • FAREWELL FUSSY EATERS: Thanks to VR and AR technology, your brains could be tricked into thinking you are eating something you are not, for example, if you are a fussy eater who doesn’t want to eat vegetables, you could put on smart glasses and think you are eating chocolate or sweets • RESTORATIVE RESTAURANTS: New restaurant concepts will remove outside world distractions, with personal tech devices banned at entry and a rise in the popularity of silent cafés and restaurants, ONLY offering tables for one to encourage mindful eating • PASS THE AMARANTH: Whole grain staples, such as corn or maize, are about to look very different with alternatives such as amaranth, fonio, sorghum, teff, khorasan, einkorn and emmer, all likely to be mainstream in 2040 • ALT-OHOL: As the nation increasingly seeks alcohol alternatives, we can expect to see a rise in popularity of ‘wine’ cordials that mimic the taste and flavour profile of real wine, without the negatives • Research commissioned by Deliveroo reveal that solo dining (18%), virtually smelling and tasting your takeaway before you choose your order (17%) and breath-prints (15%) are at the top of the list of expert predictions that you and the nation can’t wait to experience SNACK TO THE FUTURE: 2040 is commissioned by Deliveroo and written by Avansere with contributions from Will Shu (CEO and founder at Deliveroo) and; Carlo Mocci (Chief Business Officer UK&I at Deliveroo) Devesh Mishra (Chief Product and Technology Officer at Deliveroo) Georgie Barrat (Technology Journalist and TV Presenter on The Gadget Show) Sarah DaVanzo (Quantitative data-driven Futurist, experienced start-up Entrepreneur, Agency Leader and F500 Corporate Executive) Tom Cheesewright (applied Futurist helping people and organisations to see, share, and respond to a clearer vision of tomorrow) Kaave Pour (Co-Founder of Space10, IKEA’s independent research and design lab) Tracey Pollard (Managing Director of Bruce Gillingham Pollard) Will Shu, Founder and CEO of Deliveroo said:“I started Deliveroo in 2013 with a mission to connect people to the best quality food from local restaurants and deliver it directly to people’s doors. It has been an incredible ride over the past ten years and I am really proud of what we have built. As we look towards the next decade and beyond, Deliveroo will continue to create exciting new innovations in food delivery, build new and better consumer experiences and take Deliveroo beyond functionality and convenience to really capture the passion and emotion of food.”

London’s Hospitality Stabilises After COVID Closures dip of just 0.2% in the fourth quarter of 2022.

This improving picture is reinforced by figures from the Coffer CGA Business Tracker, which has shown that year-on-year sales growth for managed operators within the M25 has been around twice as high as in the rest of Britain over the first few months of 2023.

Central London’s hospitality sector is recovering after suffering hundreds of closures of licensed premises during the turmoil of COVID-19, according to the latest Hospitality Market Monitor from CGA by NIQ and AlixPartners.

Research for the Monitor shows that central London saw a net decline of 540 licensed premises in the three years between March 2020 and March 2023—15.6% of the city’s pre-COVID total and equivalent to one closure every two days.

The heavy toll reflected London’s dependence on commuters and domestic and overseas tourists for hospitality visits. With millions of people working from home and international travel severely restricted in 2020 and 2021, many pubs, bars and restaurants—especially independent ones—became unsustainable.

However, the return of office workers and visitors since 2022 means the downward trend may be bottoming out. The Hospitality Market Monitor indicates that London saw a net decline of only 1.0% of its licensed premises in the first quarter of 2023, after a

London’s city centre is by far hospitality’s most concentrated and significant market in the UK, with nearly 3,000 licensed premises—more than Britain’s six next biggest city centres put together.

Karl Chessell, CGA’s director for hospitality operators and food, EMEA, said: “This slowdown of closures is a very welcome sign for London’s hospitality scene, which was disproportionately hit by COVID lockdowns and working from home. London businesses still face some daunting challenges including high inflation and labour shortages, and more closures can be expected—but it’s clear that the sector is back on its feet.”

Graeme Smith, managing director at AlixPartners, said: “This stabilisation of such an important hospitality market is encouraging and clearly underpinned by a return of significant footfall to central London. We may see ongoing closures as more vulnerable and indebted businesses succumb to the demanding trading environment. However, we know that London remains a highly attractive market in the longer term, for strong operators with well-defined and differentiated propositions. As inflationary cost pressures ease, we would expect to see the capital return to site growth—possibly as soon as the third or fourth quarter of this year.”

Issue 167

CLH Digital

15

Quality British Food is Key To Menu Success says Lynx Purchasing 16

CLH Digital

Issue 167

High quality produce with a focus on the best of British is a key opportunity for hospitality businesses to thrive beyond the cost-of-living crisis, says hospitality buying specialist Lynx Purchasing.

and growers will create even more opportunities to serve up local food that is safe and fully traceable, providing the provenance the public increasingly appreciates.”

“There are some very difficult choices for operators ahead,” says Rachel Dobson, Lynx Purchasing managing director. “It’s either keeping menu prices low, or serving high quality produce that offers consumers a genuinely different choice when compared to eating at home. Consumers may be going out less often, but many are looking for better quality when they do.”

Dobson adds: “In retail, while supermarkets are not necessarily profiteering, their drive for lower prices often comes at a cost in terms of food quality. There are plenty of examples of produce where poorer quality has become the norm. Think of fruit and veg which look good but have no flavour; chicken that is intensively produced; or potatoes that are small and damaged due to extreme weather.”

As Lynx Purchasing publishes the Summer 2023 edition of its regular Market Forecast, Dobson adds: “While the Bank of England is forecasting that inflation will ease later this year, the price rises that operators have seen over the past two years are now bedded in.

Dobson adds: “Operators will have to factor continued volatility across a range of produce into their planning. Each hospitality business has to make its own decision about the trade-off between menu quality and pricing, based on its customers’ expectations. In the current market, though, trying to compete with the cheapest place town for eating out is a race to the bottom.

“We’re starting to see some price improvements on products that have seen the biggest increases, such as dairy and oils, but higher food costs are here to stay. Once consumers start to feel more confident about spending, the opportunity for hospitality will be to add value to menus, rather than cut margins. In addition, showing support for British food producers has genuine customer appeal.”

“Poor quality produce also contributes to food waste, for example by loss of yield during preparation and cooking, or simply when indifferent-tasting food is returned uneaten on customers’ plates. There is a real opportunity for operators to forge partnerships with British food producers and make eating out a genuinely different experience.”

The National Farmers Union (NFU) has recently called for closer links with hospitality, with NFU president Minette Batters arguing that “developing relationships between the out of home sector and British farmers

A FREE copy of the Summer 2023 Market Forecast can be downloaded from the website at www.lynxpurchasing.co.uk.

Star Pubs & Bars Invests £6.8m In External Makeovers HEINEKEN-owned Star Pubs & Bars is investing £6.8m in developing premium outdoor areas and revamping pub exteriors in 2023, benefitting 220 pubs. The investment leverages Star’s partnership with HEINEKEN, creating a series of stunning gardens themed with the company’s cider and beer brands.

With customers increasingly seeking out exceptional alfresco experiences, some 70 pubs will be given upgraded outside eating and drinking areas. As well as adding to the pubs’ appeal, the new garden layouts will expand the number of covers and extend the outdoor season to nine months of the year, boosting licensee income.

Following a successful trial in 2022, £1m is being allocated to branding 50 of the gardens with one of four Heineken products – Inch’s, Moretti, Beavertown or Heineken – that best complements each pub’s style. The branding is an integral part of the outdoor design. It appears on features ranging from murals and huts to fire pits, planters and jumbrellas, creating a unique outdoor environment with a point of difference for customers. £5.5m will be spent improving the kerb appeal of 150 pubs. The outside of the buildings will be redecorat-

ed and new lighting, planting and signage highlighting each pub’s offer to passersby will be installed. Entrances will be improved to enhance access and the look of the buildings, whilst finishes like cladding will be used to transform estate pubs.

Says Chris Moore, Star Pubs & Bars’ Property Director: “Many people invested in their own gardens during the pandemic and their expectations are higher than ever when it comes to sitting out at the pub.

Customers want a fantastic outdoor space and to feel they’re having a treat. The cost of living crisis is fuelling the demand for quality; with less disposable income, pubgoers are more selective about where they spend their money. First impressions count, and a great looking exterior is key to attracting people.

“Being part of HEINEKEN has ensured consistent investment for our pubs despite the challenges of recent years. Our new branded gardens’ initiative is an additional advantage bringing beer and cider brands alive in pubs.” £5.8m of Star’s outdoor expenditure is part of its £40m investment in pub upgrades in 2023. The £1m branded gardens project is an additional investment.

Heartwood Collection Awarded Top Three-Star Food Made Good Rating By The Sustainable Restaurant Association Hospitality group Heartwood Collection has been awarded a threestar rating under the Food Made Good Standard from The Sustainable Restaurant Association (The SRA), the highest possible score awarded to businesses leading the way to a more sustainable hospitality industry.

With 20 premium pubs and 14 Brasserie Blanc restaurants currently operating across the UK, and a further five pubs under offer, Heartwood was specifically credited for its responsible and sustainable food sourcing and the impact this has on the livelihoods of communities and higher standards of agricultural practices.

Sustainability and locality underpin everything Heartwood does. The Group takes a seasonal approach to menu development, working with the seasons, not against them, to ensure all ingredients are used when they are at their best. Guests are served the freshest local and seasonal dishes which have been sourced with the greatest of care from farm to fork.

This includes sourcing all meat from award-winning butchers Aubrey Allen, who supply the royal household and ethically rear flocks at the highest welfare standards. All fish served is currently rated 1-3 by the Marine Stewardship Council’s Good Fish Guide. Fruit and vegetables are Red Tractor accredited. Heartwood uses Fairtrade coffee and sugar as well as Rainforest Alliance tea and chocolate, and works with a number of Certified B Corp Producers including Jude’s ice cream and lly coffee. The Group’s sourcing approach is widely communicated to guests on menus, websites and across other communications.

Heartwood’s commitment to sustainability doesn’t stop with its suppliers. The Group prioritises the wellbeing of its people through a number of initiatives, including a structured career development approach and wellbeing programmes, and supports the community through its charity of the year partnership alongside

numerous local charitable initiatives.

The Group has the highest standards when it comes to recycling and food waste, from its 34 pubs and brasseries to its head office.

The Group’s three-star rating will be displayed across all its existing and new sites, showcasing the achievement and demonstrating Heartwood’s ongoing commitment to dishing up a sustainable future.

Juliane Caillouette Noble, Managing Director of The Sustainable Restaurant Association, said: “Completing the Food Made Good Standard is an achievement in itself, but a three-star rating is indicative of a truly exceptional commitment to measurable and transparent sustainability practices throughout every aspect of a hospitality business. We would like to offer our wholehearted congratulations to Heartwood Collection for outstanding work across the board – most notably in their efforts to support producers and celebrate seasonality and provenance. We were especially impressed by how they treat their staff, providing access to a variety of mental health resources, support and training, as well as operating an internal employee advice helpline. Well done to the entire team at Heartwood Collection – we know that a result like this demands dedication from everyone across the organisation.”

Richard Ferrier, Managing Director, Heartwood Collection, said: “We are honoured and proud to have been awarded with a top three-star rating from the Sustainable Restaurant Association. Sustainability and locality underpin everything we do – from sourcing and menu development to the way we run each one of our pubs and restaurants – and we’re delighted to receive recognition for our ongoing efforts. This result couldn’t have been achieved without the hard work and dedication of our talented people who work hard to implement our sustainable vision at every single one of our pubs and brasseries across the UK.”

Spiralling Food Costs Highlight Hospitality’s Continuing Profitablity Challenge

18

CLH Digital

Issue 167

(COGS) was 27.3% in February – an increase of more than five percentage points in less than two years.

Ongoing hikes in food and drinks prices are piling the pressure on hospitality operators as supply chain fragility continues to hit the industry hard.

The gap between what operators are anticipating they will spend on food and the actual price they pay is also growing. Theoretical COGS has risen sharply from 18.2% in May 2021 to 22% in February this year.

A perfect storm of factors, including double-digit food inflation, labour shortages and high end-user energy prices are making profitability a constant challenge for operators.

The consequences of supply chain fragility and rising costs are massive, inevitably impacting the profitability of hospitality businesses. It is therefore imperative for operators to identify where profitability is most impacted and make smart, timely decisions to control costs and adapt to changing circumstances.

A new report from Fourth, the leader in workforce and inventory management technology for the hospitality and retail industries, reveals how hospitality continues to deal with the fallout from global events such as the pandemic and the war in Ukraine.

The report is based on data collected from pubs, bars, restaurants and hotels with more than 1,500 sites collectively and a combined spend of £750m with 200 suppliers.

Sebastian Sepierre, Managing Director – EMEA, Fourth, said: “The data in Fourth’s latest report reveals the extent of the challenges hospitality businesses continue to endure. However, there is hope on the horizon with energy prices and inflation both forecast to head south

IT REVEALS THAT: • The price of daily essential items rose at historic levels between May 2022 and 2023. Milk was up 36%, bread +22%, flour +19% and eggs +17%.

• This compares to overall food inflation of 19.1% in the 12 months to March 2023 – a 40 year high outstripping Consumer Price Inflation of 10.1%.

• Meat prices have also risen sharply in the last year: chicken +15% and beef +6%.

• Drinks prices have proved to be more robust with lager and red wine up by 4% and white wine by 5%.

The result has had an inevitable impact on profitability with operators reporting that Cost of Goods Sold

this year.

“Hospitality executives must also continue to examine every aspect of their business to futureproof their operations. This is where embracing technology in the form of data-driven inventory management plays a significant role. It provides the most efficient way of comparing and changing suppliers, checking product availability and knowing exactly when stock needs to be replenished”.

“Food price inflation is undoubtedly one of the most pressing issues the industry faces, and it is essential to have the right tools at hand to tackle it head on. Technology can play a vital supporting role in helping businesses navigate the various challenges that continue to plight the hospitality landscape”.

Young & Co.’s Brewery, P.L.C. Board Changes

Young & Co.’s Brewery, P.L.C. (“Young’s” or the “Company”) announces that Steve Goodyear is to stand down as non-executive chairman and will retire from the board following the company’s Annual General Meeting in July 2024. He will be succeeded in this role by Steve Cooke.

Steve Goodyear has served as non-executive chairman of the Company since July 2017. The Board has planned carefully for Steve’s succession and having overseen Simon Dodd assume the chief executive role last July, agrees that next year is the right time for Steve to step down. He was previously chief executive from 2003 to July 2016, at which point he stood down and became a non-executive director. Over his time at Young’s, Steve has overseen the transformation of Young’s into a premium, individual and differentiated managed house operator of pubs with rooms. He originally joined the Company in 1995, having previously worked in a number of senior positions across the industry for over 20 years.

Steve Cooke will join the board as a non-executive director on 1 November 2023, before transitioning to

non-executive chairman in July 2024 after the Company’s 2024 Annual General Meeting. Steve is currently the senior partner at Slaughter and May and has a wealth of corporate experience having joined the firm in 1982 before heading its mergers and acquisitions practice from 2001 to 2016. He has advised companies in the consumer, leisure, media and retail sectors, and will bring invaluable experience and an external perspective to the Board. He will retire from Slaughter and May on 30 April 2024.

Commenting on the appointment, Steve Goodyear, Chairman, said: "Steve Cooke is an exceptional corporate lawyer with an excellent reputation who has risen to senior partner at one of the most admired law firms in the world. He will bring a strong and valuable external perspective to the Board, and I’m delighted that, with the full support of the board, he will be joining Young’s as a non-executive director in November before taking over as chairman in July 2024."

Scotland’s Wholesale Sector On The Road To Net Zero The Scottish Wholesale Association (SWA) has set out ambitious plans to reach net zero by 2040, in time for Scotland’s net-zero target of 2045, in a new report, ‘Decarbonising the Scottish Wholesale Sector’, which explores the sector’s carbon emissions and attitudes to climate action.

SWA’s report is launched alongside the UK Wholesale Sector Net Zero Roadmap, developed in collaboration with FWD (Federation of Wholesale Distributors) and was unveiled at the FWD conference on 29 June.

Nine months in the making, the project highlights how the Scottish wholesale sector is stepping up to the challenges presented by climate change and joining the UK-wide sector ambition of reaching net zero by 2040.

The UK Wholesale Sector Net Zero Roadmap consists of three key elements: a calculation of carbon emissions from the wholesale sector; a bespoke carbon calculator tool which will be free for all SWA and FWD members to use in order understand their own emissions; and a comprehensive step-bystep climate action guide to help wholesalers reduce carbon and ultimately reach net-zero targets.

The report reveals that the UK wholesale value chain (which consists of manufacturers, wholesalers, retailers and foodservice outlets) was responsible for producing 18 million tonnes of CO2 equivalents in 2021.

However, across the UK, wholesalers are only directly responsible for approximately 4% of these in the operation of their businesses (referred to as Scope 1 & 2 emissions), with the majority in the chain upstream from manufactures and suppliers (referred to as Scope 3 emissions). This highlights the critical need to work together across the food and drink supply chain to reduce climate change emissions.

The ‘Decarbonising the Scottish Wholesale Sector’ report highlights the carbon emissions from Scotland’s

The British Street Food Awards in Association with Majisign The British Street Food Awards were founded back in 2009 by Food Mutiny, the events company started by award-winning food journalist and broadcaster Richard Johnson. British Street Food Awards.

The British Street Food Awards are all about recognising the best of the new food heroes who are selling food on our streets through a great series of live events in the summer. Taking place all over the UK and Europe, visitors will be able to sample the very best from the street food finalists whilst they cook to win your vote and the vote of the expert judging panel made up of Michelin-star Chefs and Food Writers.

Majisign Ltd are delighted to once again be making the trophies to celebrate the street food winners of the

wholesale sector, the motivations, and barriers to taking action on climate change, and the support needed in order for the sector to be able to achieve net-zero emissions.

Colin Smith, SWA chief executive, commented: “The SWA and our members are sector leads in decarbonising our fleet emissions within Scotland’s food and drink supply chain.

“In this report we outline the primary sources of operational GHG emissions within our sector. We also highlight by region and business size the key motivations for member action, the barriers that we must overcome, and crucially the support needed if we are to make decarbonisation of the wholesale sector a reality by 2040 – our net-zero ambition as a sector across the UK – and in time for Scotland’s net-zero target by 2045.

“This report is an important step on our sustainability journey, during which the SWA will work hard to drive a just transition to a net-zero economy that can benefit all of Scotland’s wholesale sector.

“While the report shows that wholesalers overwhelmingly are willing to take action to achieve a just transition to net zero, the upfront capital investment required is the key barrier which is why that is one of our key policy asks of government.”

At the FWD, chief executive James Bielby added: “It is clear wholesalers are acting across all areas of their business, but more help and encouragement is needed to enable the sector to fully measure progress towards net zero. This is no longer an added extra, it’s a business essential for a wholesale channel which is sustainable – in both senses of the word.”

2023 British Street Food Awards. We create wooden A Boards, condiment holders and menu holders primarily for the hospitality industry and, working closely with the founder, Richard Johnson, we are proud to be a part of championing the world’s new food heroes and the Michelin stars of tomorrow.”

The 2023 British Street Food Awards are underway so visit them to taste the best in UK street food and vote to send your favourites to the final of the British Street Food Awards in August.

The finalists who win the grand finals in London, they can go to the final of the European Street Food Awards in September. Visit www.majisign.co.uk

Issue 167

CLH Digital

19

BBPA Responds to Public Health Scotland’s MUP Report Public Health Scotland (PHS) has published the final report on the independent evaluation of the impact of minimum unit pricing (MUP) for alcohol in Scotland. Evidence shows that MUP has had a positive impact on health outcomes, including addressing alcohol-related health inequalities. It has reduced deaths directly caused by alcohol consumption by an estimated 13.4% and hospital admissions by 4.1%, with the largest reductions seen in men and those living in the 40% most deprived areas.

MUP led to a 3% reduction in alcohol consumption at a population level, as measured by retail sales. The reduction was particularly driven by sales of cider and spirits through the off-trade (supermarkets and shops) products that increased the most in price. Evidence from a range of data sources shows that the greatest reductions were amongst those households purchasing the most alcohol, with little impact on households purchasing at lower levels.

For those people with alcohol dependence there was limited evidence of any reduction in consumption and there is some evidence of consequences for those with established alcohol dependence on low incomes, that led them to prioritise spending on alcohol over food. At a population level there is no clear evidence of substantial negative impacts on social harms such as alcohol-related crime or illicit drug use.

The evaluation report shows that while the impact on alcoholic drink producers and retailers varied depending on the mix of products made or sold, there is no clear evidence of substantial negative impacts on the alcoholic drinks industry in Scotland as a whole.

Responding to the report, Emma McClarkin, CEO of the Scottish Beer & Pub Association said: “It is positive

to see a continued reduction in alcohol health related harms, this follows a sustained trend of decline which predates the introduction of MUP. It also comes after over a decade of investment from industry in responsibility messaging, substantial growth of low and no products through innovation and advertising, as well as a host of regulatory interventions such as discount bans, happy hour bans, restrictions to the hours of offsales and much more. So, while the reduction in health harms is rightly celebrated, we question if this can be directly attributed to MUP. “We must also be mindful of the unintended consequences of MUP in its current blunt form and its interaction with other government policies. As highlighted in the evaluation, there has been a negative impact on those with dependency issues and drinking at harmful levels. This has led to these people switching to stronger products, particularly vodka, resulting in increased toxication as reported by themselves and their families. The evaluation also notes MUP has resulted in other unintended consequences like ‘reduced spending on food and utility bills, increased borrowing from family, friends or pawnbrokers, running down savings or other capital, and using foodbanks or other forms of charity’.

“The introduction of a DRS, now without glass, could further drive consumers towards higher strength products, like vodka as they will have no deposit. In comparison, as multipack of aluminium cans could have as much as £4.80 added on top of the price. This all must be considered before the Scottish Government and Parliament decide on whether or not to continue MUP in its current form beyond next May, or potentially adapt it to take account of DRS and avoid disincentivising the consumption of lower strength products.”

Shepherd Neame Raises £30,000 For Its Charity Of The Year, Kent Wildlife Trust Faversham-based brewer and pub company Shepherd Neame has raised £30,000 for its Charity of the Year, Kent Wildlife Trust.

Shepherd Neame chose KWT as its Charity of the Year at the start of 2022, and fundraising activities by team members at the brewery and across its pub estate have included taking part in the Jurassic Coast Ultra Challenge in Dorset last May, organising a Royal Brewery Bake Off competition as part of Platinum Jubilee celebrations, sponsored pub walks, photography competitions and a series of summer beach cleans at four of its coastal sites.

bution to fund a new solar and wind power to electrify the reserve (namely the building known as The Watch Tower), enabling their team to increase the number of education activities on the site and create more opportunities for engagement and income.

Jonathan Neame said: “We have really enjoyed partnering with Kent Wildlife Trust during the past year to help raise awareness of their fantastic work to protect and improve habitats in the countryside, coast and town for the benefit of the wildlife and people of Kent. We are incredibly proud to present them with this donation, which is going towards a fantastic project just a stone’s throw from our brewery. I would like to thank the many customers and team members who have supported our fundraising efforts during the past year.”

Shepherd Neame Chief Executive Jonathan Neame marked the end of the partnership by presenting a cheque to KWT’s Chief Executive Evan Bowen-Jones last Friday (June 23). They met at Oare Marshes Nature Reserve – just a couple of miles from the Faversham Brewery – as the funds raised by Shepherd Neame during the past year are being put towards a new green energy project at the site.

Kent Wildlife Trust’s Director of Fundraising, Marcoms, and Advocacy, Tamarin Ward said: “We are incredibly grateful to Shepherd Neame and their amazing efforts which will help us deliver a Wilder Kent.

Oare Marshes is a flagship site for Kent Wildlife Trust (KWT), designated as a Site of Special Scientific Interest (SSSI), Local Nature Reserve (LNR), Special Protection Area (SPA) and Ramsar site. The site supports nationally important numbers of breeding and over-wintering wading birds along the coast of the Swale Estuary and wildfowl, egrets, bittern, and raptors. KWT is planning on using Shepherd Neame’s contri-

“Over the last year, Shepherd Neame has raised much-needed funds, and staff and patrons have given up their time to clean beaches, removing plastics and rubbish from our shoreline. Their efforts have been inspiring and directly contributed to improving the Kentish landscape. Through collaborations like this, we strengthen and grow, taking meaningful action for nature together.”

Sustainability Initiatives Key To Attracting and Retaining Hospitality Staff 20

CLH Digital

Issue 167

Better sustainability credentials and communication could hold the key for hospitality operators to attract staff, reduce turnover and ultimately increase retention, according to a report from leading food service technology provider, Nutritics, and hospitality data and insights consultancy CGA by NIQ. The report, Sustainability Matters: What teams want and how brands can win, surveyed UK hospitality employees to understand their perspectives on a range of sustainability issues, and found that an operator’s environmental credentials can have a massive impact on their ability to recruit and retain talent.

The report makes it abundantly clear that sustainability really does matter to hospitality workers. More than nine in ten (94%) hospitality professionals say living an environmentally friendly and sustainable lifestyle is important to them, notably more than the 70% of consumers who say they actively try to lead an environmentally friendly lifestyle.

While a competitive salary, recognition and job satisfaction are typically key motivators for employees to consider staying in a role, almost all employees surveyed (94%) say that a company’s commitment to social and environmental responsibility is a significant factor when deciding where to work. What’s more, half (50%) have accepted one job over another partly because the company was more sustainable.

Sustainability is also crucial to retention, with 84% of hospitality professionals saying they would be more likely to stay in their job for longer if their employer has, and continues to create a positive environmental impact. With operators looking to reduce costs wherever possible, better environmental practice could help reduce recruitment costs significantly.

plastic and identifying recyclable alternatives are all ways in which an employer can demonstrate their responsibility.

There is also a real enthusiasm for staff training and education (87%), a welcome sign that frontline teams want to be part of the sustainability journey.

Plenty of online or in-venue training packages are available, including Knowledge Labs by Nutritics, to help staff understand more about Net Zero and cutting carbon footprints. 85% want to work with sustainable suppliers, while 84% favour local or sustainably sourced ingredients, showing the opportunity for buyers to work with suppliers and demonstrate responsible sourcing and labelling, both on menus and back-of-house.

An encouraging 82% of hospitality employees see their workplace as a sustainable and environmentally friendly venue, however, only a quarter (27%) think their workplace is proactive in reducing waste and energy and prioritising ethical sourcing. This ‘action gap’ is a common theme, showing that there is currently a gulf between what staff think is important, and what actually happens in practice.

For example, while 82% of team members think that links with community sustainability initiatives are important, only 21% observe them at their business – a huge gap of 61 percentage points. On other issues like providing access to environmentally friendly transport, using local and sustainably sourced ingredients and staff training and education, the number of staff who see action is less than half those who think they are important. More positively, the gap between importance and action on recycling is just nine percentage points, and it’s relatively narrow on food waste reduction too. But these figures are conclusive proof that team members are not seeing nearly enough progress on the sustainability issues they care about.

Commenting on the findings, Stephen Nolan, CEO of Nutritics, said: “Staff are crucial to any brand’s engagement on this urgent challenge. They are the people who will ultimately deliver sustainability strategies. They are also highly stimulated by environmental issues, and younger workers in particular are much more likely to be attracted to employers who share their concerns. As we show in this report, good sustainability practice can be a very powerful recruitment and retention tool.”

Stephen Nolan concluded: “There’s a lot more for operators to do, but what’s clear is that they have real opportunities to engage their people and go on this sustainability journey together. Staff are willing helpers on the mission to make hospitality more sustainable – they’re personally committed and grasp consumers’ concerns, so giving them the freedom to suggest and deliver initiatives can accelerate meaningful change.

In addition to identifying employee attitudes, the report also provides operators with potential answers and solutions.

“Two-way communication with teams on sustainability issues is important, but the businesses who can help educate them as well will be the ones who really notice a step-change in engagement, recruitment and retention.”

Employees want to work in an environment that reflects their own ethics and values. However, with so many potential areas of focus, it can be difficult for operators to know where to start. The report seeks to point businesses in the right direction, by asking hospitality workers what they feel are the most important subjects to tackle. Recycling, reducing food waste and sustainable packaging (91%) emerged as the top priorities, so better stock planning and menu management, making recycling facilities easy and visible, cutting the use of

Sustainability Matters: What teams want and how brands can win, is available to download at https://nutritics1741847.hs-sites.com/sustainability-matters-staff, alongside a sister report, Sustainability Matters: What consumers want and how brands can win. Together, the reports deliver an exclusive and holistic analysis of the issue of sustainability across the hospitality sector.

St Austell Brewery Reports Record Trading Results St Austell Brewery has posted record sales for 2022.

Despite the challenging economic conditions, annual turnover grew by 34% to £209.2 million – surpassing prepandemic sales by 10%.

The business also reported an increased underlying operating profit of £11.4 million in the 52-week period December 31, 2022.

Sales in the company’s managed pub estate have seen very strong growth in 2023 so far, with momentum steadily building.

In the 23 weeks to June 10, like-for-like (LFL) sales were up 12% with growth accelerating in recent weeks. The last four weeks of trading to June 10 show LFL sales up 20%.

Non-executive chairman Will Michelmore, said: “I am pleased to report that the company achieved record sales in 2022 and grew its profitability. Despite the impacts of the pandemic beginning to abate at the start of the year, the economic challenges facing the business continued to intensify due to external factors – largely beyond our control – which significantly increased the cost of doing business.

Chief executive, Kevin Georgel, said: “We entered 2022 in a strong position, having seen our profitability recover to near pre-pandemic levels and with a refreshed and clear strategic direction. However, external cost pressures beyond our control have required us to navigate numerous challenges. These include the extraordinary increases in energy costs, the highest rate of inflation for over 40 years, ongoing shortages in the labour market, and reduced visitor numbers in our region.

“Despite these challenges we had a record year for sales. In our beer business, the strength of our brands and continued improvements in efficiencies enabled us to also deliver record profits. We remain fully committed to building on our brewing reputation, as highlighted when we invested into North Cornwall’s Harbour Brewing Company in November.

“Our underlying operating profits across the group were also ahead of the previous year. The fact that we have increased profitability, despite the headwinds, is testament to our teams and our tenants. I would like to thank them all for their continued hard work and commitment.

“We remain committed to ensuring that a visit to one of our pubs, or drinking one of our beers, represents good value for our customers and does not become an occasional treat. Therefore, we have sought to mitigate the cost increases as best we can and improve the overall experience. However, the withdrawal of Government support and the increase in taxation and regulation is adding to the already escalating cost of doing business which disincentivises investment.

“Against this backdrop, we still achieved sales growth, significantly improved the profitability of our beer business, and made good progress against our objective of releasing the full potential of our high-quality pub estate.

“Having successfully completed our refinancing in March, we continue to have significant headroom in our funding. This will allow us to continue investing in our business and pursuing attractive acquisition opportunities. However, we urge the government to work harder to create conditions which incentivise investment and support businesses that are committed to growth.

“Despite the current challenging environment, we are optimistic about our long-term prospects and remain confident that we have the leadership, talented teams, and focused strategy to ensure the company’s future success.”

“In summary, we are confident that our financial performance compares strongly with the market and builds on our recovery from the pandemic. We remain focused on unlocking the full potential of our business and taking advantage of growth opportunities which lie ahead.”

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

Just One Third Of Brits Say Bosses Do Enough To Support The LGBTQ+ Community 22

CLH Digital

Issue 167

Fewer than a third of Brits (28%) say their workplace adequately supports the LGBTQ+ community, according to the latest research from Greene King.

latest data, the pub was voted as the perfect place to have an open discussion with a friend by 4 in 10 Brits (38%), beating out restaurants (29%) and the workplace (14%).

The survey of 2,000 Brits was commissioned by the pub company and brewer to explore the different ways both employees and customers can support the LGBTQ+ community.

To help raise awareness of the need for allyship in Pride month and beyond and to show how easy it can be to open up a conversation with a friend or loved one – Greene King partnered up with celebrity quizzer and LGBTQ+ ally Jenny Ryan, to debunk common myths about LGBTQ+ issues.

While data shows support for the LGBTQ+ community is strong across the UK, with 42% saying they consider themselves an ‘ally’ to the community – it’s clear from the results that more action is needed from employers.

When it comes to workplace policy, use of pronouns (30%), came top of the list of ways employees can support the community. At Greene King, team members are encouraged to share their pronouns on their email addresses and signatures as well as their Teams profile, to demonstrate allyship for fellow team members from the LGBTQ+ community and as a way to show respect for the gender identity of all its team members by helping to remove assumptions around a person’s gender.

When it comes to other ways to support the LGBTQ+ community, having a dedicated gender identity policy (25%), having gender neutral bathrooms (23%), having an LGBTQ+ employee group (20%) and donating to LGBTQ+ charities (20%) were voted as the top ways employers should show support.

While the research shows there is a clear appetite for LGBTQ+ support amongst Brits, there are some areas, such as gender identity, that are still an unknown quantity to many.

When questioned on use of a transgender person’s chosen name, 34% said that while they would use it, they’d struggle to remember it. A further 17% said they’d only use the name if they had to, and 8% said they’d never use it at all.

Opening up a conversation about LGBTQ+ issues is often easiest in a familiar setting, and according to the

Jenny Ryan, TV personality said: “Research from Greene King shows that a huge number of people see LGBTQ+ issues debated across social media, where there’s very little scrutiny or fact checking going on.

Everyone is absolutely entitled to their own opinion, but it’s important to be informed before you speak out on issues at the heart of the community.

“No one is expecting you to be up to date with every single issue – but if you’re unsure about someone or something – whether that’s in the workplace or at home, there’s absolutely no harm in asking politely. If you need someone to talk to, either about your own experiences or those of a loved one, Switchboard LGBT is the place to go.”

Assad Malic, Greene King’s chief communications and sustainability officer, and board sponsor for The Village Greene said: “It’s clear from our recent study that the humble pub is a fantastic place to open up a conversation about issues experienced by members of the LGBTQ+ community. Therefore, we need to do everything we can to ensure our pubs are a safe and welcoming space for all, regardless of gender or sexual identity.

“We’re proud of the steps we’ve taken, from the creation of The Village Greene to the fundraising work for Switchboard LGBT, but we have more to do. It’s clear that both employers and customers want to see more action when it comes to LGBTQ+ support, and we’re committed to offering this at every level of the business, to ensure pubs remain at the heart of the community for all.”

Craft Guild Of Chefs Reveals National Chef Of The Year Semi-Finalists After ‘Exceptional’ Standard Of Entries • Mark McCabe, owner, The Ethicurean

Following an outstanding standard and number of entries for the National Chef of the Year, the judges have whittled entries down to just 40 semi-finalists. Throughout the day, competitors have been nervously awaiting a courier delivery with a Continental Chef Supplies (CCS) jacket and crockery gifts from Churchill. At the judging, some of the biggest names in the industry, praised the overall standard of entries describing the level as ‘exceptional’ and ‘one of the strongest set of entries’.

• Matthew Smith, head chef, Inver Restaurant • Michael Bullard, head chef, Estelle Manor • Oliver Dovey, sous chef, Coutts & Co, Baxterstorey • Olivier Certain, head chef, The Bittescombe Inn • Paul Leonard, head chef, Forest Side

To enter, chefs had to design a three-course menu following a challenging brief set by Chair of Judges, Kenny Atkinson. All entries were judged anonymously with different judges scoring each course along with some looking at the overall balance of the menu.

• Richard Sharp, development chef, chefsTABLE at TRUEfoods

THE CHEFS WHO HAVE MADE THE NEXT STAGE OF THE COMPETITION ARE:

• Ryan Gibson, sous chef, Morston Hall Hotel • Sam Clover, head chef, The Peacock Inn

• Adam Fisher, head chef, Pennyhill Park Hotel

• Sergio Cinotti, head chef, Gem 42

• Alex Angelogiannis, senior sous chef, The Glenturret Restaurant by Lalique

• Simon Webb, executive head chef, Baxter Storey

• Rohan Wadke, owner, Rohan’s Kitchen • Ruth Hansom Rigby, head chef, Swinton Estate

• Arbinder Dugal, owner, Arbinder’s At Home

• Stefan Sewell, head chef, RAF Honington

• Ben Boeynaems, executive chef, The Beaumont Hotel

• Steven Halligan, chef patron, Restaurant Metamorphica

• Charlotte Vincent, head chef, The Candlelight Inn

• Tom Bennetts, head chef, Driftwood Spars

• Chris Loye, owner, Flavour Chocolate

• Vladimir Hromek, head chef, South Farm Wedding Venue

• Christopher Beavis, executive chef, Royal Air Force Combined Services Culinary Arts Team

• Yiannis Mexis, head chef, Hide

• Cleverson Cordeiro, head chef, Frog by Adam Handling

These forty chefs have just a few weeks to complete the next stage of the competition which involves focusing on ‘One Humble Ingredient’. Competitors are required to create an innovative vegan signature dish suitable as an amuse bouche or small first course. Semi-finalists are also asked to share further information on their initial three course menu entry which gives them an opportunity to share details on their recipes and why they created the dish they did.

• Craig Edgell, head chef, Buoy and Oyster • Danny Young, head chef, Port Gaverne Hotel • Elly Wentworth, executive chef, The Holland Group/The Angel Restaurant • Fergus Wilford, senior sous chef, Fallow Restaurant • Grahame Wickham, head chef, Guards Polo Club • Iain Gourlay, head chef, Cringletie House Hotel • Jamal Bendghoughi, teaching chef, Le Cordon Bleu • Jethro Lawrence, development chef, Apetito UK • Jozef Rogulski, executive head chef, The Stafford London • Kacper Walor, development chef, Bubble Food • Karl O’Dell, head chef, The Monarch • Kyle Bowman, development chef, Sodexo • Lee Parsons, owner, The Parsons Table Restaurant • Marc Billings, head chef, Prestwold Hall and Hall Barns at Prestwold

Chair, Kenny Atkinson who is chef patron at House of Tides and Solstice in Newcastle said: “Judging these entries was a difficult task, not only because of the number we received, but the standard was so strong with only a handful of marks separating a large number of chefs. The brief has really captured the attention of the industry and it’s been great to see the creative ways chefs have thought about costs and reducing waste. I’m really interested to see how the chefs interpret the next challenge focusing on a humble ingredient. Having seen so many incredible dishes I know the judges are in for a treat at the final.”

Competition director, David Mulcahy who is food innovation & sustainability director at Sodexo UK and Ireland added: “It’s been fantastic to see chefs from such a wide variety of culinary backgrounds enter this year and we’ve seen entrants from some of the most talked about establishments in the UK. The entries reflect how important this competition is for shining a spotlight on the most up and coming talent. If you’ve been given a shot at the title this year, then really go for it as we’ve already seen the incredible opportunities that winning has given our current title holder, Ben Murphy. It could literally change your life. If you’ve missed out, then please come back next year as it really was extremely close this year.”

National Chef of the Year is not only the most sought-after culinary title in the UK, but the winner will take home a host of impressive prizes including culinary experiences, equipment and trips of a lifetime.

Hospitality Rising Scoops Prestigious Award For Best Customer Engagement And Experience

24

CLH Digital

Issue 167

was launched last October during a challenging time for the industry.

Leaders behind the biggest hospitality recruitment initiative in the UK, Hospitality Rising, are celebrating after being named winners of the highly coveted Marketing Society Best Customer Engagement and Experience Award 2023.

The agencies involved in the campaign include Ogilvy UK, VCCP, Forever Beta, Antler Social, Smithfield, Saved By Robots, Tigerbond, Wildstorm PR and the Fourth Angel.

This esteemed accolade serves as a testament to the movement’s unwavering commitment to delivering exceptional customer experiences and revolutionising the recruitment landscape.

Supported by some of the world’s most successful hospitality leaders and best-loved chefs, #RiseFastWorkYoung aims to entice new recruits by showcasing the opportunities and promise that come with a career in hospitality.

The award recognises organisations that have demonstrated remarkable innovation, creativity, and dedication in engaging and delighting customers.

The targeted social media-led campaign uses long-term branding building to drive awareness and change consideration to work in hospitality whilst also offering supporters unlimited job postings on the Hospitality Rising careers website.

Throughout its journey, Hospitality Rising has attracted over 100,000 job applications while consistently prioritising customer satisfaction by adopting innovative strategies and technologies to bolster the industry.

Mark McCulloch, founder of Hospitality Rising and campaign director, said: “We are incredibly honoured and proud to receive this recognition from the Marketing Society.

Mark continued: “From day one, our goal has been to transform the recruitment experience for both candidates and employers in the hospitality industry. This accolade reaffirms that we are on the right path and motivates us to continue pushing boundaries and raising the bar even higher.

“This award further solidifies Hospitality Rising’s position as a trailblazer in the industry, setting new benchmarks for customer-centricity and redefining the boundaries of excellence.

“Through Hospitality Rising, we are trying our best to create a new era in hospitality by working with the best employers who care for their teams and are committed to changing it for the better.

“It is also a testament to our unwavering commitment to delivering exceptional customer engagement and experience. I want to extend my sincere appreciation to our dedicated team, whose hard work and passion have made this achievement possible.”

“We also want employers, role models and parents to shine a light on the opportunities and promise of where hospitality can lead. This movement is all making the industry a better place for all, including creating an environment that supports young people and gives them the confidence to be the best they can be.”

Hospitality Rising’s inaugural campaign, ‘Rise Fast, Work Young,’ has gone from strength to strength since it

Crafty Ayr Cocktail Connoisseur Crowned New Iron Bartender Winner A crafty cocktail connoisseur from Ayr has been crowned this year’s Buzzworks Iron Bartender at an annual competition held by the leading hospitality group in partnership with Flor de Caña rum.

Elaine Ward, representing The Tree House and T-Bar in Ayr, shook off competition from 12 entrants across the group’s portfolio to claim top spot for her ‘BBT’ black banana iced-tea inspired masterpiece.

The annual competition, which this year, was held at Buzzworks’ brand-new, purpose-built bar training facility at its central support office in Kilmarnock, challenged staff to show off their skills and create delicious cocktails that champion sustainability.

This year’s winning concoction featured recycled banana peel, which combined delicious home-made sugar syrup with banana tea and Flor de Caña sustainable rum.

Elaine’s creativity seen her walk away with the title of Iron Bartender 2023 and the top prize of an overnight stay and a trip for two to the Fettercairn Distillery in Fife, as well as a personalized bottle of 25year-old Flor de Caña rum.

What’s more, her cocktail will be featured on Buzzworks’ autumn drinks list for guests visiting any of the group’s bars or restaurants to try for themselves later this year.

Elaine said: “I am delighted to have been crowned Buzzworks Iron Bartender of 2023 and had so much fun developing my skills throughout the entire competition process.

“Whether it was testing out my ideas, enjoying one to one mentoring sessions, presenting my final cocktail, or finding great friends amongst my fellow competitors, I made some fantastic memories and can’t wait to see my cocktail featured across the business later in the year.”

The competition was judged by Buzzworks’ Company Bar Manager David Howie; Bar Trainer Gavin Goslan; Flor de Caña UK Brand Ambassador Mateo Ortiz and previous Buzzworks Iron Bartender winner Grant Cameron.

Ahead of the event, finalists were provided with hands-on mentorship by David, who provided top-tips and expert advice to the team. He said: “This is the fourth year of our Buzzworks Iron Bartender competition, and the standard just keeps getting higher and higher.

“The event really gives our team the opportunity to challenge themselves and improve their skills, and I was so impressed by the originality and ingenuity shown by all of those who chose to take part.

“We were blown away by the creativity shown on the night, which made our job as judges extremely hard.

There were sustainable twists on the classic espresso martini served in coconuts and innovative creations with an eye towards Nicaraguan culture, but in the end, it was Elaine’s banana inspired masterpiece that stood out the most.”

Whitbread Reports Strong Trading for Q1 Premier Inn owner Whitbread posted a jump in first-quarter sales as it said consumer demand in the UK has remained strong.

The group said the strength of its overall performance and forward booked position has “increased our confidence in being able to deliver a strong first half result in FY24”.

In the 13 weeks to 1 June, total revenue was up 19%, with UK revenue up 16% and a 124% increase in Germany. Like-for-like sales growth was 14% and 63%, respectively.

Chief executive Dominic Paul said: “In the UK, our market-leading brand and value-led customer proposition is continuing to deliver impressive revenue growth and a healthy revpar premium versus the wider midscale and economy market.

Total UK accommodation sales were 18% higher versus the same period a year earlier, while LFL accommodation sales were up 16%.

Whitbread said consumer demand in the UK has remained strong and Premier Inn delivered an “excellent” operational and financial performance.

Whilst there was good revenue growth in both the regions and London, demand was particularly strong in London.

In Germany, meanwhile, Whitbread said the recovery in market demand continued during the first quarter.

“The structural reduction in hotel supply, coupled with strong consumer demand, is highlighting the strengths of our differentiated business model, as evidenced by our continued strong performance. Our forward-booked position into Q2 underpins our confidence in being able to deliver a strong first-half result.”

He continued: “Our business is in great shape and trading well. Given the lack of branded supply growth and permanent decline in the independent sector, I am confident our business model will continue to deliver as we strengthen Premier Inn’s position in the UK, unlock our potential in Germany and maximise long-term returns for our shareholders."

Hat-Trick Of Bank Holidays Boosts Hotel Sector In May Issue 167

The UK hotels sector benefitted from a starker increase in room rates than usual in May as the hat-trick of bank holidays helped to boost demand, according to the RSM Hotels Tracker.

The data, which is compiled and produced by Hotstats and analysed

by RSM UK, shows average daily rates (ADR) of occupied rooms increased from £138.38 (April) to £150.12 (May). The London hotels market saw an even bigger increase from £218.58 to £239.16. Room rates are up 15% in both the UK and London when compared to May 2022.

Occupancy rates rose slightly from 73% (April) to 74.7% (May) for UK hotels and from 74.3% to 76% in London.

Revenue per available room (RevPAR) jumped from £100.96 (April) to £112.08 (May) in the UK and from £162.51 to £181.74 in London.

UK hotels also benefitted from an uptick in gross operating profits from 31.5% to 37% in May, after taking a slight decrease the previous month, and were up from 37.7% to 43% in London.

Chris Tate, head of hotels and accommodation at RSM UK, said: ‘The hat-trick of Bank Holidays, and an influx of overseas travellers for the King’s Coronation, undoubtedly resulted in a bullish performance for the hotel sector. Demand is robust and, although we expect hotels to

CLH Digital

25

perform well during the busy summer season, May has provided a better boost than usual for the industry. RSM’s latest consumer survey shows people still want to book breaks away and are doing so, while households rein in their spending in other areas such as eating out.

‘Hotel investors are looking for new hotel builds, but the rising costs are delaying and even preventing such projects from going ahead. This will have an impact on supply and feed into the current pent-up demand for hotel bookings, which could mean RevPAR continues increasing. While other areas of leisure and hospitality are seeing insolvencies rise, the hotel sector appears to be performing well.’

Thomas Pugh, economist at RSM UK, added: ‘The hotel sector epitomises the recent resilience of the UK economy where demand has remained robust despite the cost-of-living crisis and rising interest rates.

‘However, consumers are taking out less credit and are using savings to pay down expensive debt. It now looks more likely that the lagged effect of the huge rise interest rates that has already happened, combined with the risk of further rate rises, tips the economy into recession later this year or in early 2024. This will impact on consumer demand and affect spending on discretionary items like holiday bookings.’

Pledge to Do ‘Whatever We Can’ to Save Brighton Pub The owners of a Brighton pub may be forced to close in just two months unless it can turn its fortunes around, have been given a boost as the deputy council leader has promised to help saying “we will do whatever we can” to save the pub The Bevendean Cooperative Pub, affectionately known as “The Bevy”, is Brighton’s only community-owned pub, and was founded in 2014 by residents to replace The Bevendean, which closed in 2010.

The team behind it have admitted to having “never really turned a profit” in the nine years it has been open, with souring energy costs contributing to the current plight.

Deputy leader of Brighton and Hove City Council Jacob Taylor, who represents the Moulsecoomb and Bevendean ward, has said the party is “committed” to trying to help in “whatever way we can” to save the pub from closure.

He said: “The Bevy is a true community asset. Like many across the hospitality sector, it’s facing tough circumstances. Residents and others across this community have made it work for years.We love it, and so

we’re concerned about the challenges the pub faces.”

“As a team of three Labour councillors, we’re committed to engaging with the pub and community to try and help in whatever way we can.”

The Bevy, the country’s only community-owned pub on an estate, is holding a public meeting about its future on July 1 at 2pm at the pub.

A spokesman for the pub said: “Despite massive cost-cutting and the amazing efforts of Lizanne and her team, it’s becoming a real struggle.

Add to this, grants drying up, the cost of living crisis and inflation through the roof with people having even less money to pop out for a pint, we are running out of optionsHe said: “Pubs are closing across the country – even Wetherspoon is shutting down branches.

“We don’t want The Bevy to be the first and last community pub on an estate.”

People can buy shares in the pub for as little as £10 a year to help staff continue their work to provide a community hub for residents.

New Beginnings For Nailsea Pub As New Management Partner Takes The Helm An investment by independent pub company Punch Pubs & Co has helped to relaunch a Bristolian pub with a new face behind the bar just one of the many changes.

Fernando said: “We recently had our first bank holiday in the pub, and we didn’t expect it to be so busy. We’ve had great feedback from really happy customers, and people have been so positive.

The Moorend Spout sits within the town of Nailsea and is just a stone’s throw away from the sea and the bustling city of Bristol. Thanks to the investment, the pub has undergone a dramatic refresh with several elements being reinvented and adapted with the hopes of bringing it back to life.

“I’ve always been a salesman and when this opportunity came along, I couldn’t wait to get started. The pub has been refurbished, but it’s still classic, my family and I are hoping to have some great memories here.”

Positively, one of the biggest changes, is the addition of new Management Partner Fernando Kucmanski, who is taking the helm and hoping to drive the pub into new beginnings.

No stranger to the pub trade, Fernando has a history of managing pubs and now, alongside his wife, Noeli and their daughter, he is excited to see what the future has in store for them.

Punch Pubs & Co Operations Manager Helena Perry is optimistic that with a new face behind the bar, a fresh menu and entertainment, the sky is the limit for this popular local.

Helena said: “Fernando’s presence is just what The Moorend Spout needed and with the investment from Punch I am confident that these exciting changes are going to be popular with the locals. In the first few weeks of trading, Fernando is already off to a great start, so the only way is up from here onwards.”

26

CLH Digital

Issue 167

Products and Services

Summer Ready with Alliance Online

As temperatures soar and our summer begins, we Brits start to more readily look for opportunities to eat out and enjoy a weekend staycation. As a result, the hospitality industry sees an influx in business so needs to be ready for the summer season. At Alliance Online we have a wide selection of essential products for restaurants and hotels across the nation for this summer.

POLYCARBONATE IS IN Polycarbonate glassware ranges are becoming increasingly popular for several reasons. Not only do they have brilliant impact resistance, but also have chip, mark, and shatter resistance too. Utopia’s Lucent Polycarbonate Glassware features a wide range of with the look of stunning glassware with the practicality of polycarbonate. The super stylish Lucent Eden Cocktail Glasses are ultra clear, safe, and durable whilst the stunning Gatsby range boasts a cut glass effect to give its vintage look and feel. The exquisite Diamond stemware collection replicates the look of refined stemmed glassware with the versatility of polycarbonate.

BONNA CROCKERY

The first thing to note when it comes to carefully selecting the appropriate crockery for a commercial establishment should always be practicality. Another aspect that is of paramount importance in the decision is suitability, think of a bar or restaurant like a jigsaw where each piece needs to be perfect to ultimately create the ideal atmosphere and customer satisfaction. The impressive thing about the new Bonna range is that both requirements are met effortlessly, each product range of Bonna delivers something unique that sets it apart from the others. Whether it be sentimentality, joy, peace or any other feelings, there is a Bonna range catered towards your demographic.

LATEST FRONT OF HOUSE Discover the latest products that can reinvigorate passion in your commercial establishment or introduce a new atmosphere and ambience to proceedings. Here at Alliance Online, we have worked with industry-leading brands to provide a peerless and comprehensive range of products for the last 25 years. Each product has been carefully selected to meet industry standards of the professional hospitality industry. In our time of operations Alliance have become a market-leading supplier of crockery, cutlery, napkins, glassware, signage, bar and restaurant supplies. For a digital copy of our Front of House brochure simply navigate to our site www.allianceonline.co.uk and within the Trade section select Digital Brochures and you will find it in our digital catalogue’s library.

See the advert on page 12 for further details.

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.

• 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

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:

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

Sheppy’s Launches Apple’ing New Cider In Time For Summer All of the flavour and none of the cider-effects, introducing Sheppy’s new Low Alcohol Cider with Raspberry. Landing just in time for the warmer weather and peak cider season, the world-renowned Somerset cider brand has captured summer in a bottle with the launch of its new low alcohol cider.

Available exclusively from Sheppy’s webshop in 500ml bottles, RSP £21.50 for 12 bottles, it’s perfect for those looking to enjoy the flavours of cider without the alcohol.

Crafted on the Sheppy’s Cider Farm to have the same flavour profile as Sheppy’s classic ciders, the new low alcohol variant is made using a carefully selected blend of Somerset’s finest traditional and dessert cider apples and pure raspberry juice, but has an ABV of just 0.5%. The deliciously refreshing drink combines the crisp, fruity taste of apples with the sweet, tangy flavour of raspberries to deliver an exquisite

option for those looking for a low-alcohol drink without compromising on taste.

Furthermore, as with all ciders with fruit in its range, Sheppy’s makes a point of using pure fruit juice to avoid an overly sweet taste and there isn’t an artificial flavour in sight. Plus, the new thirst quencher is naturally gluten-free and vegan friendly too.

As one of the oldest cider makers in the world, Sheppy’s knows a thing or two about crafting the perfect blend using traditional cider-making techniques and the new Low Alcohol Cider with Raspberry is sure to make for a ‘berry’ good start to British summer time.

Visit www.sheppyscider.com for further information or see the advert on the facing page.

Free on Loan from Verde Coffee Are you looking for a coffee machine and coffee bean supplier who can help you provide the best coffee around while also help maximise your profits?

Here at Verde Coffee we offer our customers exquisite machines, carefully serviced and inspected by our in-house engineering team, and all the additional equipment required to help you set up your coffee service!

With every Free on Loan offer our trained engineers will provide full training on the machine and equipment as well as show you and your staff how to get the best out of our coffee beans through a selection of best-selling hot beverages.

From £215 per month you can get a 2 group machine, a grinder, essential equipment, 4kg of coffee beans and free goodies to help you get started. All Free on Loan packages

Ready To Work Together On Food Waste?

The UK government aims to stop food waste to landfill by 2030.

come with free installation, a dedicated customer service line direct to our representatives, engineer callout support, the option to purchase further consumables and a 30-day notice period with no cancellation fee. We have a selection of coffee blends to choose from so you can decide which would benefit you and your customers. If a decaf blend is required we have different options to help, just have a chat with our team.

Your monthly delivery of 4kg of coffee beans will make about 450 coffees which at an average of £3 per cup will bring in £1350 per month. Any additional coffee you order is discounted bringing in an even higher profit margin! (around £2250 per case) Considering all of your equipment and maintenance costs are covered in your monthly payment the Free on Loan deal can be a real profit centre for your business.

We want to help all of our customers become as profitable as possible, your success is our success. With over 20 years of experience we can advise you on how to get the most out of your coffee machine. We can also assist with marketing supplies and have a range of add-on sale products which your customers will find too good to resist. info@verdecoffee.co.uk 0800 980 6009 cling by high street cafes and restaurants could see farms and growers buying the fertilizer while local homes and businesses use the energy.

Big waste producers, such as hospitals, universities and food manufacturers will have on-site recycling systems that capture, process and store food waste before sending it for processing to generate energy.

The future is wide open for the rapidly developing AD technology, which is experimenting with mixing different waste streams to generate even more power than each stream separately.

In China, menus now note the weight and content of a dish to stop overordering. In the US, $370 billion in clean energy solutions is pledged by the Biden-Harris administration, which allows hospitals and universities to fund food-waste-to-energy recycling technology.

One thing is sure, caterers and food waste processing plants will help power the nation in future.

Dishwashing manufacturer Meiko is at the forefront of rapidly developing food waste recycling technologies across Europe. Food waste naturally comes back to dishwash areas and exciting changes are coming to suit large-scale caterers like hospitals and small-volume food waste producers such as high street restaurants, cafes and takeaways.

Meiko manufactures the MEIKO GREEN BioMaster® waste recycling system, which converts frying oil, coffee grounds, fats, peelings, plate waste, flower stalks etc., into fuel for anaerobic digestion.

Anaerobic digestion will be at the heart of future solutions because it is selffunding and generates clean energy and fertilizer.

BioMaster comes in small, medium and large-scale solutions. It's very hygienic, easy to use, fits into countertops or works as a stand-alone unit. And it is easy to share!

Small-scale waste producers could benefit from collaboration. Shared local recy-

See the advert on page 9 or visit https://www.meiko-uk.co.uk/en/products/food-waste-systems

PAUL ANDERSON, MD, MEIKO UK

Products and Services What Can a TROLLEY Do for You? Trolleys can be an invaluable way of increasing spending per head. This could be through offering a cocktail, champagne by the glass, a cheese course at the table or even tempting your customers with delicious desserts.

Issue 167

27

model to suit their décor. Euroservice trolleys range from very traditional designs to more contemporary models.

ANY TROLLEY, ANY SIZE, ANY COLOUR! The use of a trolley will not only enhance your service but alleviate all too frequent staff shortages to ensure a swift and elegant service.

VISUAL APPEAL IS EVERYTHING!

Trolleys are invaluable to good service and with a choice of style and colours to suit your environment, you are sure to find the right trolley for you.

Many customers feedback that their trolley pays for itself very quickly and they are often searching for a different type of trolley to add to their collection.

Contact our friendly sales team today and find out how much a trolley can do for you!

WHY NOT INTRODUCE A COCKTAIL TROLLEY?

Freephone: 0800 917 7943 e: sales@euroservice-uk.com, visit www.euroservice-uk.com or see the advert on page 7.

Restaurants, pubs, hotels, conference centres, and coffee shops are sure to find a

CLH Digital

Do You Need a FAST, Easy-Fit Washroom Upgrade?

RapidFit by Rearo is an instant solution for washroom surfaces.

Designed to accommodate time-constrained commercial washroom projects, Rearo’s ‘off-the-shelf’ RapidFit range is the perfect, fast solution for projects requiring toilet cubicles or vanity units.

Washroom design plays a vital role in the overall appearance of your company branding and can have a lasting impression on visitors – that’s why Rearo offers a dedicated core range of nine high-pressure laminate décors within the commercial washrooms range.

The RapidFit finishes were hand selected by the Rearo design team, with colours and textures chosen to ensure compliance with The Equality Act and future-proofed for a minimum of three years. The colour choices take into consideration the needs of people with disabilities, including visual impairment, by ensuring neighbouring expanses of colour, such as walls and doors, are distinguishable by using contrasting colours. Particularly popular within the hospitality sector, RapidFit washrooms are ideal for pubs restaurants and hotels.

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

RapidFit toilet cubicles, vanities, and IPS are available in either an MR MFC or Compact Grade Core.

Supported by a five-year manufacturer guarantee, MR MFC is ideal for light to medium-traffic spaces. For higher traffic areas requiring a little added durability, choose the RapidFit Impact range. Completely water resistant, this solid-grade laminate core is ideal for humid and wet environments and backed by a comprehensive ten-year guarantee.

Cubicles are supplied as a flat pack, ready for a quick and easy installation and all RapidFit components are available to buy individually to offer a variety of installation possibilities. Matching IPS can be made to order in only 3-4 weeks.

Ask your fitter/joinery/plumbing contractor or architect to get in touch for free sample packs and design and specification assistance. Or, order your RapidFit washroom now.

0141 440 0800 commercial@rearo.co.uk www.rearocommercial.co.uk See the advert on page 15.

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 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 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.

Vanity Group Introduces Floating Non Refillable Bottles - In-Room Amenities That Float Above The Rest VANITY GROUP, industry experts in guest cosmetics and products, launches its Floating Non Refillable dispenser solution – the newest fashion-forward, ultra hygienic floating display for hotel bathrooms across the globe.

Renowned as being hospitality’s house of beauty, VANITY GROUP’s Floating Bottles are their latest innovation offering a concealed bracket that is flawlessly secured to the wall displaying chic hair and body care. Designed for Housekeeping to replace with ease, the non-refillable floating solution is tamper proof, super hygienic and avoids the risk of cross contamination, has a discrete fill line, and requires minimal upkeep – saving on operational costs.

With sustainability at its core, the bottles are created using OceanBound Material, made from plastic waste that is at risk of ending up in oceans which is collected and recycled into reusable pellets and manufactured into the packaging.

VANITY GROUP Founder & CEO Paul Tsalikis said: “We believe innovation and sustainability should harmo-

niously co-exist. Our Floating Non Refillable Bottles are design-led, guaranteed tamper proof, eco-friendly, and are one of the most hygienic solutions in-market today.

He continued: “Around the globe our hotel partners have shared staff shortages - especially within Housekeeping departments - are causing operational strain. Our Floating Non Refillable Bottles are a solution to this, allowing Housekeeping teams to safely replace empty bottles within a matter of seconds.”

Created for VANITY GROUP’s esteemed portfolio of over 40+ progressive brands including KARL LAGERFELD, Jo Loves by Jo Malone CBE, KEVIN.MURPHY, TEMPLESPA and Carner Barcelona, each luxurious formulation is Vegan Trademarked by The Vegan Society and certified by PETA’s Beauty Without Bunnies program.

Hoteliers looking to provide an elevated hotel experience can do so with VANITY GROUP’s Floating Non Refillable Bottles. For in-room amenities that float above the rest request samples via info@vanitygroup.com or vanitygroup.com/en/contact. See the advert on page 19.

Food Waste Dryer Slashes Hospitality Food Waste Costs Hospitality costs are up all over the place with utilities, fuel, food, staff and product costs all contributing to the inflationary pressures. In addition, new legislation will add further cost pressures. The Environment Act 2021 bans food waste going into general waste and down the drain in disposal units, so you’ll need separate, additional wheelie bins. So where can you cut costs and increase profits without cutting service and putting off customers?

One answer is in waste disposal and in particular food waste disposal. If you can reduce your food waste wheelie bins your bills will go down.

The Eco-Smart Food Waste Dryer is taking the country by storm, saving catering and hospitality owners around 80% in food waste disposal costs. Hotels, restaurants and hospitals have all taken advantage of the easyto-use technology which has been in the UK for over ten years now. The concept is very simple: you load the

food waste throughout the day and turn it on at night when it’s full. The machine extracts the water from food waste, (typically about 80% of the weight) overnight, leaving a dry powder, only 20% of it’s former weight and volume, a fraction of the original wet food waste. Simple and effective.

Seven models from 20kg to 350kg daily capacity take all types of food waste so even small premises can benefit. It is a ‘plug and play’ solution: you just need a power socket and a nearby sink drain for the extracted water to drain off. “The new legislation will add costs. This machine will reduce your costs. It’s also a hygienic solution which ends the headaches from vermin and pests of food waste in bins and compactors.” said David Boyd from Eco-Smart.

For more information and a brochure go to www.foodwastedryer.co.uk or call 01522 692888

28

CLH Digital

Issue 167

Products and Services

Hospitality Uniform Trends for 2023 Hospitality is ever evolving, with uniform design playing a crucial role in creating a memorable guest experience. Here at Simon Jersey we cover a wide range of professions, be it bar and restaurants, hoteliers, housekeeping or front-of-house, so are always at the forefront of the latest uniform trends. Here we share just some of trends we’ve seen our customers adopting over recent months.

visually appealing ambience. In turn, they also contribute to a positive guest experience by enhancing mood and establishing a welcoming atmosphere.

The hospitality industry has been actively pursuing sustainable practices, and uniform styles are no exception. A growing number of establishments are opting for eco-friendly uniform options that reduce their environmental footprint.

Colours play a significant role in setting the tone and creating a cohesive brand image for hotels and restaurants. We are seeing the industry is embracing shades of blue, green, purple, and earthy tones.

Above all, these colourways evoke a sense of calm and relaxation that softens the mood, creating a

Above all, hospitality firms need to trust suppliers that practice the standards of product longevity. By choosing high-quality sustainable uniforms, establishments can: reduce water and energy consumption, decrease waste, and minimise the use of harmful chemicals.

3. LIGHTWEIGHT UNIFORM

2. SUSTAINABILITY AND THE GARMENT LIFE CYCLE

1. THE IMPORTANCE OF COLOUR

consumer plastic.

Simon Jersey believes in building a supply chain ethos, from the sourcing of raw materials to its supply of customers. We call it “respecting the garment life cycle.”

We strive to source products built on the back of recycled materials, like recycled polyester from post-

In the pursuit of comfort and flexibility, lightweight materials have gained immense popularity in the hospitality industry. Traditional heavy fabrics have been replaced by innovative textiles of lighter weight. For instance, recycled cotton and polyester blends, microfiber, and moisture-wicking fabrics.

These materials offer breathability, durability, and ease of movement, ensuring that employees can perform their duties comfortably throughout the day. Moreover, lightweight uniforms contribute to a more professional appearance, enabling staff members to exude confidence while delivering exceptional service.

For more information on our range of hospitality uniforms and services please contact our friendly team on sales@simonjersey.com or 0344 499 4414.

See the advert on the facing page for details.

Forward Vending and Catering Jamu Wild Water

Have you tapped into your sometimes over looked profit maker…..COFFEE…Yep you read that correctly and with costs to produce a cup of coffee starting from as little as 27p per cup per cup depending on your choice of coffee and equipment, from pods to give you a consistent top class drink every time without the need to train staff to barista standard or to beans freshly ground to the desired strength making the humble cup of coffee a winner as far as profit goes.

Sold as a rich Espresso ,whipped into a delicious frothy cappuccino, latte or a velvety smooth irish coffee. A great Coffee menu is winner with your customers every time, enhances your customer

satisfaction , gives the opportunity to create custom for different times of the day for instance a good coffee menu lends itself to cake and coffee mornings and retails anywhere between £1.75 to £3.50 per cup. The opportunity from expanding your coffee menu is endless.

Forward Vending and Catering Limited have over 50 years experience in helping pubs and restaurants create a system just right for each site and are ready to help you find the best coffee solution for you so start your profits coming in NOW!!!

Call us on 0800 44 44 43 or email BILL@FORWARDVENDORS.CO.UK See the advert on page 3 for details.

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!

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 fil-

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

people and consumers that find fermented drinks more challenging”.

The subtle sweetness and flavour profile that the new range offers, suggests it will work just as conveniently as a low calorie mixer, offering a refreshing and clean alternative to complement botanical and crafted spirits.

Jamu Wild Water prides itself in its zero policy, that is - zero sugar, artificial additives, preservatives and plastics. The company is committed to making healthy and sustainable products that give back to nature through their 10% of profits pledge, which supports rewilding projects and serves to enrich the lives of young people through nature-led experiences.

Balancing flavour, wellness benefits, and it’s strong nature-led mission, Jamu is set to bring a premium offering to the ever-increasing healthy and eco-conscious consumer.

Visit www.jamuwildwater.co.uk or see page 2.

The Future in Pub Entertainment Is Here Right Now Keeping the customer entertainment offering fresh and appealing is critical for licensees in of 2023, as we move in to the next generation of the Metaverse, AI and NFT worlds of technology!!! So is Our touch screen entertainment system, The Entertainer Lite is changing the way licensees manage their entertainment, providing the ability to plan captivating events calendars and increase revenue. The system is crammed with music, videos, karaoke, bingo, race nights, quizzes, games and advertising features now featuring the ability to Request music by your phone.

• Online Advertising “you can be anywhere in the world

“send to your venue.

• Karaoke/Music Requesting via the App. • Interactive Quizzing.

The Entertainer lite means licensees take total control of their entertainment rather than paying third parties to provide music, entertainment, discos, quiz nights, casino nights, etc.

How much I here you say!!

You won’t believe the price, call us about the Future Now and find out.

01572 771 363 www.mediatheme.com See the advert on page 9.

ter. 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 microdoses 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 or sales.uk@luqel-water.com or see the advert on the back cover.

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 see the advert on page 15.

Food Safety

Issue 167

CLH Digital

31

Allergy Insights: The Implications for Food Business

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 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.

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.

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.

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 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.

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 crosscontamination or how the risk is communicated to the customer.

toring needs. The probes feature an external probe for measuring core simulant temperatures, providing accurate insights into both air and core temperature conditions. This innovative feature ensures precise monitoring of food products, leaving no room for compromise.

For food-specific temperature checks, Logicall offers their Bluetooth food probe. This portable and user-friendly device enables quick and easy temperature measurements during the cooking process. Simply insert the probe into the food product, and the temperature data is instantly relayed to a tablet or compatible device. This seamless integration of Bluetooth technology streamlines food temperature monitoring, making it faster, more efficient, and enjoyable.

Monitoring temperature is only part of the equation. Logicall’s system offers a range of alert options to address temperature breaches promptly.

Instant alerts through text messages, emails, or audible wall-mounted alarms ensure swift action to prevent food spoilage. This proactive approach saves stock, reduces waste, and upholds food safety standards with confidence.

With Logicall’s solutions, reliable wireless communication is made possible through LoRaWAN technology. Effortlessly monitor temperature conditions in diverse locations, from expansive storage facilities to distant distribution centers. This extended range capability ensures comprehensive temperature monitoring across your entire operation.

In conclusion, Logicall’s innovative temperature monitoring solutions bring precision, convenience, and efficiency to the food safety industry. LoRaWAN temperature probes provide real-time insights, extended battery life, and versatile monitoring capabilities. The Bluetooth food probe simplifies foodspecific temperature checks, making them faster and more efficient. With instant alerts and reliable wireless communication, businesses can confidently safeguard their products, minimize waste, and uphold food safety standards. Let Logicall be your partner in achieving excellence in temperature monitoring and taking your food safety practices to new heights.

Visit www.logicallmonitoring.co.uk or see the advert below for further details.

Elevating Food Safety with Innovative Temperature Monitoring Solutions Logicall is revolutionizing temperature monitoring with their advanced LoRaWAN technology, ensuring precision, longevity, and convenience. Their state-of-the-art temperature probes are designed for cold storage units, offering real-time insights, extended battery life, and versatile monitoring capabilities.

Equipped with LoRaWAN technology, Logicall’s temperature probes capture readings every 5 minutes, allowing for continuous monitoring of fridges, freezers, and cold rooms. With a remarkable battery life of 6-8 years, these probes provide long-lasting performance, reducing replacements and maximizing cost savings.

Logicall’s temperature probes are versatile and adaptable to diverse moni-

32

CLH Digital

Issue 167

Food Safety

AllergyMenu - Food Allergy Software, Menu and App for Restaurants

Many of us now limit the types of food we eat, for some it’s simply because it will kill them, for others, it’s for health or moral reasons. However, it’s become a complex task to eat out these days, ensuring the food you have ordered is what you can eat. Some restaurants provide different menus, but simply don’t cater for the complexity, such as they may provide a gluten free menu, but not a gluten free & dairy free menu combined. Some

restaurants provide complex matrixes, but nothing which is user friendly or easy to understand and the majority provide nothing at all, and rely on front of house staff communicating correctly the information, which is very prone to mistakes.

Our simple but affective app provides the chef the ability to keep a live updated menu with allergy information held within it. Customers simply login to the app and view the menu filtered to only show those dishes that are safe for them to eat.

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

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

HOW IT WORKS FOR THE CUSTOMER You can either find the restaurant’s menu by their unique allergy menu code on their menu or website, or

Electronic Temperature Instruments Ltd Temperature control is critical to ensuring a high quality and safe product is delivered to the consumer’s plate. This is enabled by the constant harvesting and monitoring of data through wireless data loggers. These are IoT-enabled devices which can provide catering facilities with the information they need to act immediately should any unforeseen issues arise when it comes to food temperatures.

They transmit data via the cloud which is stored locally on PCs and other devices.

The data is passed through a Wi-Fi router to a computer, regardless of where the user is based. It stays locally on a hard drive so the user can access real, live temperature monitoring data wherever they are. This ensures checks are completed correctly, issues are identified, and corrective actions are taken to reduce spoilage.

Wireless data loggers are ideally suited to applications

where there are challenges in collecting real-time and recorded data, making them ideal tools for the likes of large retailers and catering enterprises which rely on industrial refrigeration units.

Overfilling refrigerators and cool rooms with produce reduces the air flow and leads to hot spots, where bacteria can flourish even if you think you have the right temperature set on the dial. To combat this, caterers should keep an inventory of how much their stock needs to be refrigerated and use this technology to back temperature recordings every few hours so that it never goes above critical limits.

Companies that can invest in the speed of their operation will reap rewards in a climate which is seeing growing costs to employ people. Technology allows organisations to react faster to situations because of instant access to accurate data. www.etiltd.com

you can find restaurants in your location on a map.

KEY BENEFITS TO RESTAURANTS

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.

• Meet regulations for allergy information in one simple step.

HOW IT WORKS FOR THE RESTAURANT

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

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

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

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

Caroline Benjamin Director of Food Allergy Aware is organising their 3rd Mock Trial Food Allergy Prosecution Event which takes place on Tuesday 26th September 2023.

Previous attendees of The Mock Trial have stated that The Mock Trial Food Allergy Prosecution was the best Food Safety Training Event I have attended!

Everyone involved in a food business operation has a legal responsibility to ensure that the products they supply are correctly described and safe to consume. The costs of getting it wrong are high. Failure to control risks in food safety can result in a criminal prosecution, regardless of whether any harm has been caused.

The expert Legal Team from Blake Morgan LLP and Six Pump Court Chambers will present the case for Prosecution and the case for The Defence. The Judge will preside over the Court and will make his decision based on evidence presented.

The delegates will assist the Judge in deciding the sentence by completing the exercise and applying the guidelines for sentencing which came into force in February 2016. You will have the opportunity to be part of the jury (in breakout groups) which will ultimately play a significant role in the final sentencing of the defendant.

During the Morning Sessions, attendees will listen to a variety of interesting speakers. Dr Belinda StuartMoonlight who was the expert witness in the Celia

Marsh Pret a Manger case will explain the key findings from this case. We will also hear from representatives from The Food Standards Agency and Wakefield Council.

Other speakers include Iain Ferris from The University of Birmingham, who will discuss food laws and improvement notices.

Cressida Langlands from The Free From Awards will highlight the businesses who work hard to offer Free From products. Ruth Holroyd-What Allergy Blogger presents her own witness statement when she had a severe reaction eating out in a pub restaurant.

Sterling Crew, The President of the Institute of Food Science and Technology will host the event and make sure that everything runs smoothly.

There will also be an opportunity for all delegates to network and make new connections.

What past attendees have stated: “I thought the event was excellent, FATC took an important but extremely challenging concept and alongside Blake Morgan, executed it superbly. The result was an incredibly informative and compelling conference” Tom Treverton Director F2F Early Booking is advised https://foodallergyaware.co.uk/events Early Bird & discounted group rates for 5 or more available please contact Caroline Benjamin for further details admin@fatc.co.uk, or call 07732 637292.

• Handy email reminders to check your menu.

• Stop front of house staff making mistakes • Keep your customers safe from harm. hello@allergymenu.uk www.allergymenu.uk See the advert on the previous page for details.

Mock Trial Food Allergy Prosecution Event

For all your ingredient needs…

Just add Nim’s

With 20+ Industry awards under our belt, there isn’t much we don’t know about producing delicious, nutrient packed ingredients and garnishes.

Whether you want them sliced, diced or powdered; from ginger to sea buckthorn to watermelon – we’ll make it happen.

• Made in Kent, UK • AA Grade BRC, M&S and Pret approved • 100% allergen free • No added sugar. Minimally processed • Vegan certified • 12+ months’ shelf life • Stock item or bespoke to suit your needs

Website: nimsfruitcrisps.com Email: aidried@nimsfruitcrisps.com Phone: 01795424238

Chef's Buyer's Guide

Issue 167

CLH Digital

35

Cambridge Regional College and Award-Winning Pasta Chef Otello In May, La Pastaia and NOWAH arranged for award-winning pasta chef Otello to visit student chefs at the Cambridge Regional College culinary department. Otello showed the students how easy it was to make a variety of fresh pastas, using a La Pastaia machine, before letting them make their own pasta; which they quickly turned into delicious dishes using simple fresh ingredients.

Otello went on to explain he normally prepares and serves 100+ portions of fresh pasta on a busy evening, and that these types of machines make it possible for small kitchens to cope with such volumes, if they are organised.

Graham Taylor, Head of Culinary Arts Management Team at the college, joined the young chefs in the pasta making process, while

reiterating the importance for all chefs to continuously develop new skills, be up-to-date with culinary trends, and strive for healthy and sustainable menus.

NOWAH were delighted to support the student chefs and staff at Cambridge Regional College, and will continue to do so in the future, by engaging talented professionals and providing student chefs with opportunities to familiarise themselves with equipment they’ll encounter in their professional careers.

See the advert on this page for further information or visit https://nowah.co.uk/la-pastaia-products

® Lamb Weston’s REALLY Crunchy Fries Achieve ‘Approved New PEPPADEW Bites - The Ultimate Product’ Status from The Craft Guild of Chefs Lamb Weston’s exciting, innovative REALLY Crispy Fries have received the ‘Approved Product’ accolade, winning top marks with a rare A grade across all three varieties.

All the chefs were extremely impressed with the quality, flavour and crunchiness, scoring REALLY Crunchy Fries top marks for feeling indulgent.

A panel of highly regarded industry chefs, appointed by the Craft Guild, rigorously tested the products to determine suitability, quality and product excellence.

“They were right up there, I could not say that there was a better fry on the market at present.”

Lamb Weston created REALLY Crunchy Fries to satisfy demand for unique sensory dining experiences and sustainably-minded quality ingredients.

These ground-breaking coated fries promise unbeatable long-lasting crunch sensation, staying hot in excess of 30 minutes, setting new benchmarks for takeaway and home delivery channels.

Research and sales date across 10 years show diners love the look, taste and heat-holding benefits of coated fries, perceiving a rough or uneven outer texture as more artisanal/hand-crafted. Lamb Weston combined this insight with data from chefs and guests that revealed the most important attributes in choosing a high-quality frozen fry are real potato taste, high level of crispiness and long-lasting crunchiness.*

“Savoury, rich flavour.”

“Best fry I have had that fries and bakes.. the longlasting crispness is very unique, adds a great dimension to the fry.”

Lamb Weston’s UK Marketing Manager, Pete Evans, says: “We set out to create the crunchiest fry ever, and with REALLY Crunchy Fries we’ve cracked it! This is a new, exciting product, uniquely different in appearance and mouthfeel, offering an unbeatable fry experience for diners and an unbeatable product solution for forward-thinking foodservice operators.”

REALLY Crunchy Fries are available in 9x9mm skinon, and 6x6mm and 9x9mm skin-off options. *Windsor Edge Research, QSR and CDR operators, 2021

Visit www.lambweston.eu or see the advert on the facing page.

Bite to Pep Up Menus & Profits

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

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.

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-

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.

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

For 60 years, La Pastaia has manufactured the best electric fresh pastamaking machines in the world. The machines are simple to use, robust and reliable. To show just how easy it is for anyone to make fresh pasta using La Pastaia machines, we demonstrated a machine to 16-year-old students, and then asked them to make and serve (starting with raw ingredients) 11 different pasta dishes in under 30 minutes.

Check our website, Instagram and YouTube Channel to see for yourself.

Full training and pasta recipe book provided with each NOWAH La Pastaia

www.peppadewfoodservice.co.uk

01772 305161 | sales@nowah.co.uk | www.nowah.co.uk

36

CLH Digital

Chef's Buyer's Guide

Issue 167

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.

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 variety with a classic cut size.

The Chef’s Special EXTRA product offers the same benefits with even

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 icecream, 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:

extra crunch from a visible coating.

tion on the environment.

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

Local testing has shown that Farm Frites Chef’s Special Crispy coated performing better in crispiness & heat retention against market competitors*

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

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

“I was so frustrated when I couldn’t find a Gelato in London like the one I grew up with – so I decided to just make it myself!” And since 2006, Ariela has been on a journey to bring the luxurious taste of Italy to the UK. Made in small batches using only the purest, highest-quality ingredients, our Gelato uses the same traditional processes that can only be found in an authentic Italian Gelateria for a truly artisan, lovingly crafted, authentic Italian Gelato.

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

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

For further information see the advert on this page.

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

Celebrate Summer in Style with LittlePod

Summer is upon us and here at LittlePod we’re looking forward to celebrating picnic season in style!

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.

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 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.

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.

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.

38

CLH Digital

Issue 167

Sustainable Resources

2023 Plastic Ban - How Can Hospitality Businesses Prepare?

By Nathan Gray, Head of Sustainability at Reconomy (www.reconomy.com) The subject of plastic pollution has become a hot topic over the last five years in the wake of David Attenborough’s Blue Planet BBC series.

dentials. Wood cutlery, though more expensive, may be a better alternative as it is 100% renewable and contributes no plastic waste.

The hospitality industry is a significant contributor to this problem, and with predictions that there will be as much plastic pollution as fish in our oceans by 2050, action needs to be taken.

CONSIDER REUSABLE ALTERNATIVES

According to government estimates, consumers in England use 2.7 billion items of single use cutlery per year, with only 10% of these recycled.

This has a devastating effect on the environment and wildlife.

If possible, try to promote products that are reusable such as steel cutlery, plastic tableware and ceramic plates. Of course, this will be easier in closed environments such as offices, canteens and restaurants. This is harder to achieve in an open street food or takeaway environment but could be tempered with a deposit scheme.

To help reduce the pollution caused by these materials, the government has recently announced that a wide range of single-use plastics will be banned in England from October 2023.

Music venues such as Glasgow’s OVO Hydro operate a £1 deposit scheme with every drink they sell – the £1 is refunded at the end of the evening upon return of the cup, which can be reused up to 300 times.

Plastic bowls, cutlery, balloon sticks, plates and trays will be banned, alongside types of polystyrene food containers and cups. Consumers can no longer buy these products from businesses such as takeaways and retailers.

RECYCLE AND REPURPOSE

With wide-ranging repercussions for the hospitality industry, we share our thoughts on what this means and how businesses can embrace waste reduction and recyclability.

IS THIS A GOOD IDEA? While the government’s decision should be welcomed, it is important to remember that the new products selected should be more sustainable than the single use plastics they are replacing. If disposed of correctly, some single-use plastics are recyclable, yet issues arise when large quantities of these materials are littered.

Businesses should ensure that they are not just switching to another single use alternative which isn’t much better than plastic. Ensure that you are not opting for materials with very few recycling options and infrastructure available. For example, compostable products may degrade quicker than plastics but this is pointless unless these can be segregated from other waste streams. These will likely end up in landfill, producing methane or carbon dioxide.

So, what can businesses do to maximise the environmental benefits of their switch from single-use plastics?

Businesses should also look to extend the life cycle of their plastic products through recycling and reuse.

CONDUCT A PLASTIC AUDIT One of the first things businesses should do is to identify every piece of plastic used during their operations. The goal should be to calculate the total plastic weight used as well as the different types of plastic.

Itemise each material so you get a complete overview of your operations. Your audit should be separated into plastic items sent to waste, and those which will be recycled.

Calculating the true impact of your enterprise upon the planet can be a compelling motivator to adopt more sustainable practices which can then be communicated across your workforce.

The cyclical nature of this process allows materials to be reused again in your manufacturing or operational procedures and doesn’t consign plastics immediately to landfill or ocean waste as in linear methods.

For any on-site waste, ensure that you have dedicated recycling bins available. You should also brief your employees accordingly on which materials go where and the benefits of following this.

One novel recycling incentive is the reverse vending machine which will collect plastic items in return for a monetary award. This could be a voucher or even a charitable donation.

Sources

REDUCE YOUR USAGE A plastic audit should help you establish which single-use items you used in the largest quantities. Tackle these first by trying to source more sustainable alternatives.

This could involve a conversation with your suppliers to source easily recyclable materials. It is best to take advice on what products are the most sustainable, in terms of recyclability, production and circularity cre-

Far-reaching ban on single-use plastics in England - GOV.UK (www.gov.uk) https://www.ovohydro.com/visitor-information/stack-cups https://www.thebubble.org.uk/lifestyle/travel/the-hospitality-industrys-over-relianceon-single-use-plastic/ Plastic Recycling | Singlye- Use Plastics | Reconomy | Waste Management Reverse Vending - Reconomy

Introducing the UK’s Best Organic Coffee in Convenient Coffee Pods It takes much work to keep delivering value and an exceptional experience in the world of hospitality. As well as quality, guests want convenience.

Increasingly, many want provenance and ethical values. Good coffee is a simple way to give the right first impression.

However, serve coffee that’s been awarded the UK’s Best Organic Coffee*, and you’re onto a winner!

Owens Coffees Gara coffee pods stand out for several reasons. The pods feature one of Owens Coffee’s popular house blends: Gara. This specialty-grade coffee is certified organic. Organically grown coffee is produced without nasty chemicals, precious water supplies are recycled, and it prevents deforestation. Just for starters!

At the beginning of 2020, 41% of people agreed that buying organic items was good for sustainability. By July (prompted by the pandemic), this increased to 50%.

Eateries spending more than 15% on organic produce are eligible to apply for Soil Association Certification: a USP that can increase footfall and create loyalty from conscious customers.

Gara is also Fairtrade certified, which

means fair prices are paid to farmers and farm workers. A Fairtrade Premium is paid on top of this supporting training, business development, assistance for reducing climate change and its impact, and community projects.

A staggering 29,000 coffee pods end up in landfill every month. Owens’ pods are made from 100% aluminium. Aluminium can be easily (and infinitely) recycled and reused – alongside domestic cans, for example - instead of more pods contributing to landfill.

Crafted from arabica specialty-grade coffee beans and medium-roasted, Gara promises a well-balanced, smooth taste to delight coffee aficionados. Guests can indulge in a guilt-free cup, knowing it's both ethically sourced and exceptional.

Note: pods are compatible with Nespresso® original coffee machines, widely used in the hospitality industry.

*Gara was voted the UK’s Best Organic Coffee at the Soil Association’s BOOM Awards 2019. No other coffee has had this title since those awards at the time of publishing.

Owens Coffee www.owenscoffee.com Email: info@owenscoffee.com Telephone: 01752 897124

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISING

40

CLH Digital

Issue 167

Sustainable Resources

Why Hotels Should Be Offering EV Charging As people look to make more sustainable choices to reduce their carbon footprint and protect the planet, the number of EV drivers on the road is growing rapidly. There are currently over 780,000 fully electric cars on the road in the UK, as well as 500,000 plug-in hybrids (https://www.zap-map.com/ev-stats/ev-market/). With the sale of new diesel and petrol vehicles set to be banned in 2030, this number is only going to continue increasing – now is a crucial time for hotels to start offering guests accessible and convenient EV charging.

Hotels can expect to welcome a wider clientele when they provide EV charging, as drivers often choose their destination based on the availability of charging. The ability for users to seamlessly integrate charging into their stay greatly enhances the overall guest experience, as it removes any concerns surrounding range anxiety – guests are able to enjoy their visit whilst they charge up and leave with a full battery. This in turn helps build relationships between hotels and guests as it demonstrates the commitment to providing a convenient and comfortable stay.

Offering this amenity also boosts occupancy rates and provides additional revenue generating opportunities through use of the chargers.

EV charging facilities are not only crucial to improving guest experience, but also show a commitment to a more sustainable future. Adding chargers to the network supports the transition to a cleaner, greener way of transport. The benefits of this sustainable initiative don’t end there – providing EV charging helps to differentiate hotels from competition, attracting guests who prioritise sustainability that are looking for a place to stay that aligns with their values.

EVC recently entered an exclusive partnership agreement with Macdonald Hotels & Resorts to roll out bespoke EV charging solutions across their portfolio of sites on a fullyfunded basis, covering the cost of installation and ongoing maintenance of the chargers. This collaboration puts the hotels’ guests and the planet first, providing a seamless charging experience.

Now is the perfect time for hotels to prepare for the EV revolution – avoid the rush in the future and contact EVC now for a bespoke charging solution.

See www.evc.co.uk or the advert on the facing page for details.

Riso Gallo – High Quality Rice, Produced Efficiently, Sustainably And With Great Care To Protect Our Natural Environment Established in 1856, Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering premium rice to consumers around the world for over six generations.

Excitingly, Riso Gallo is also now the first International rice brand to produce rice from sustainable agriculture, making their premium best-selling risotto rice fully sustainable from field to fork!

All of the Riso Gallo premium rice varieties are produced from sustainable agriculture, as certified by the international “Farm Sustainability Assessment”. Their high quality Carnaroli and Arborio grains are grown just a short distance from the company's headquarters in the Pavia area, and cutting edge technology works in harmony with a skilled workforce to build a modern, robust agricultural model which respects both nature and the farming community itself to create a wonderful natural balance.

Riso Gallo take great pride in collaborating with farms that respect their workers’ rights, and guarantees fair and stable prices to assist their farming suppliers with planning, which are agreed and confirmed before sowing begins.

Sustainability and a commitment to plastic that is suitable for recycling are key to Riso Gallo’s production, and they have uniquely created their own Circular Economy within rice production, collaborating with various innovative start-ups to give useful new life to by-products from the rice mill. See the QR code for more information on these exciting new developments.

Riso Gallo is delighted that its plastic vacuum packaging is now suitable for recycling, following the launch of a new, eco-sustainable plastic with a low environmental impact. Riso Gallo are proud to be the first company to adopt this sustainable packaging, and the Gallo Risotto Traditional, Arborio, Carnaroli, and Carnaroli Rustico are now in packs using FSC certified cardboard outers to protect the grains inside.

The excellence of the products and the high quality standards of the Riso Gallo supply chain are guaranteed and endorsed by BRC, IFS certifications and the Sustainable Rice Platform scheme, which leads to total reassurance for consumers who are certain they are buying 100% Italian rice which can be tracked throughout its entire supply chain, from cultivation to packing.

Visit www.risogallo.co.uk or see the advert on this page for details.

Sustainability In the Carpet and Textile Flooring Sector Following significant growth in its membership network, Carpet Recycling UK (CRUK) is seeking further engagement from the construction, facilities management and flooring sectors to reduce textile flooring waste such as broadloom carpets, carpet tiles, event carpets and underlay.

comes. Our members are making great strides with many developing products with recycling in mind, from single polymer ranges to ones made with recycled content.”

The not-for-profit association is now working with 80% of the UK’s carpet and textile flooring manufacturers and distributors, which puts it in a stronger position to represent the sector when it comes to discussions on favourable policy outcomes.

David Healey: Finance Director of CRUK member Saint Flooring, implemented waste material recycling throughout the company’s nationwide sites in 2019. He says that membership of Carpet Recycling UK is contributing to its sustainability goals and helped achieve annual savings of up to £170,000 annually on disposal costs by reusing and recycling their waste materials.

Adnan Zeb-Khan: CRUK Scheme Manager says, “Moving forward, companies will need to demonstrate reductions in the use of new resources, design products with recycling in mind, including methods of identification of material make-up and consideration of reverse logistics for take-back schemes to support reuse and recycling out-

CRUK is the only organisation representing the carpet and textile flooring sector in the UK, which is helping to industry to reduce waste, divert waste from landfill and become more sustainable. Please visit www.carpetrecyclinguk.com for more information.

Hygiene & Infection Control

Issue 167

CLH Digital

Make Sure Your Business is Compliant with Legionella Testing Regular testing for legionella in hotels and catering environments is of paramount importance. Legionella bacteria thrive in warm water systems such as those found in large buildings, including hotels and catering establishments. By conducting regular testing, potential sources of Legionella contamination can be identified and appropriate measures can be taken to mitigate the risk of infection, safeguarding the health and well-being of staff and guests.

Regular testing allows for the early detection of any contamination, enabling prompt action to be taken to eliminate the bacteria and prevent their spread. This proactive approach reduces the likelihood of an outbreak occurring and helps maintain a safe and healthy environment.

Regular testing for Legionella in hotels and catering environments is also crucial for compliance with legal and regulatory requirements. It also helps to build trust and confidence among guests, who can be assured that appropriate measures are in place to protect their well-being.

In conclusion, regular testing for legionella in hotels and catering environments is essential for preventing the spread of Legionnaires' disease, ensuring the safety of water systems, and complying with legal requirements. By proactively monitoring and managing the risk of Legionella contamination, these establishments can prioritize the health and safety of their staff and guests, while also maintaining their reputation and avoiding potential legal issues.

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 dissipate 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).

Legionella Risk Assessments 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

By investing in outdoor furniture, you elevate the guest experience to new heights.

Thoughtfully designed outdoor spaces with comfortable seating arrangements encourage guests to unwind, socialize, and connect with nature. Whether it’s savouring a cup of coffee on a sunny morning or enjoying a sunset cocktail, these inviting outdoor spaces create lasting memories and leave a positive impression on your guests.

Hotel Buyer’s outdoor furniture collection offers a range of benefits for hospitality businesses seeking to Hotel Buyer’s outdoor furniture selection features enhance their outdoor spaces. The combination of ergonomically designed chairs, sofas, loungers, and durability, comfort, style, versatility, and customization tables that provide optimal comfort without comproensures that your hotel’s outdoor areas become captimising on style. With a variety of contemporary and vating and welcoming spaces for guests to enjoy. By timeless designs, Hotel Buyer’s furniture seamlessly blends with any outdoor setting, whether it’s a rooftop investing in Hotel Buyer’s outdoor furniture, you not only elevate your establishment’s aesthetics but also terrace, poolside area, or garden oasis. Crafted from provide memorable experiences that differentiate your premium materials such as teak, aluminium, and synhotel from the competition. thetic rattan, commercial products are designed to withstand UK weather conditions. https://www.hotel-buyer-store.co.uk/garden-and-outdoor-furniture_1

Make First Impressions Count with Major Plants First Impressions Count! Major Plants Limited specializes in providing cost effective, visually striking, hanging baskets rental and maintenance services.

In business over 10 years our company grown through word of mouth via our satisfied and expanding customer base.

We know that busy businesses have enough work to do without trying to remember whether the flowers have been watered, fed, or tidied up. Calling in the experts like Major Plants Limited means that you can get on with your business while

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

Outdoor Leisure

Make The Most Of Your Outdoor Spaces In the ever-evolving hospitality industry, creating unforgettable guest experiences is paramount.

One way to achieve this is by incorporating high-quality outdoor furniture that not only complements the aesthetics of your establishment but also provides numerous benefits to your guests. Hotel Buyer, a leading supplier of hospitality products, offers a wide range of outdoor furniture options that can elevate your hotel’s outdoor spaces to new heights.

Legionella risk assessments have been a legal requirement since 2001.

we ensure that outside, your plant arrangements and presentation never let you down.

Whether you are seeking an alternative quotation to compare with an existing supplier or are looking at external flower arrangements for the first time our flexible agreement and personal service will give you a piece of mind reliable support for your business.

Please get in touch!

0800 111 4014 info@majorplants.co.uk

• ACOP L8 monitoring

41

42

CLH Digital

Issue 167

Outdoor Leisure 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.

Outdoor Leisure

Issue 167

CLH Digital

THE SOMERSET GRILL COMPANY – Making Wood-Fired Cooking Easy The trend for wood-fired cooking in restaurants and caterers gathers apace, led by some prominent chefs, and embraced by a consumer more comfortable cooking, eating and entertaining outside.

The Somerset Grill Company has taken the principles of the Argentinian WoodFired Asado, and created two Grills which overcome the main challenges of cooking with fire – easy temperature control, and simple fire and fuel management.

Simply add logs to the integral Ember maker at the rear, for a constant flow of cook-ready embers from 40 minutes after lighting – and continuously as long as you add more logs. No more running out of temperature at the critical moment, it is high output, with quick cook times and big grill area for fast turnaround.

To control cook temperature, simply wind the Grill surface up and down using the axle wheel – so you can sear at 350C at it’s lowest and warm or simmer at 50C higher up. And with our larger Grande double, you get twin Grill surfaces operating height independently for

multiple cooking areas. The unique V-grills prevent flare ups in-cook, and collect all fat and juice for re-basting or later use.

Think steaks, slow roasts, smash burgers, fish, stews.

Made in the UK by us, the Grills offer high output opportunities for outdoor hospitality spaces, pop up events, and caterers.

All off grid, wood-powered only. Choose between free-standing models with integral woodstore stand and wheels to move around, or build in to your outdoor kitchen set-up, with gunmetal steel or pre-rusted corten finish. All parts in contact with food are food-grade stainless steel, you can add in griddles, rotisserie, prep tables and meat hooks for slow cooks too.

East to Light. Easy to Fuel. Easy to Use. Easy to Clean.

And from just £1,080 + VAT inc delivery for our Asado to build in, they are great value too.

To discuss how we may be able to help you create extra outdoor revenue, or be different, email martin@somersetgrill.com, phone 07881 520888 or find out more on www.somersetgrill.com

Monster Mesh is a leading events and construction branding company, specialising in supplying large format printed products.

We specialise in large format full colour and dye sublimation printing for weather resistance, strength and durability. Our top-quality products match the service you should expect, and we supply direct to brand owners, event management, construction, and signage companies.

We can provide a range of custom designed and printed products for HERAS fence covers, PVC and ACM Hoarding panels, PVC and mesh banners, and large scale scaffold wraps. We have been in operation for 4 years now, continually growing year on year thanks to both new and return clients.

At Monster Mesh we agree that your brand needs to

generate the right impact. Getting an eye-catching design is the most important when displaying your banner amongst others, so at Monster Mesh we offer a complete in-house design service. Most of the time this is a free service where our team of designers will take your logo and a brief sample of text to create your individual design. Throughout our years of experience in large format design, we have learnt several ways to produce the impression you desire.

The majority of our products include free delivery and typical lead times are just 7 working days, with some products available through our 5-day express service.

To find out more, please visit www.monster-mesh.co.uk.

Monster Mesh

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

43

44

CLH Digital

Issue 167

Outdoor Leisure

Enjoy the Sunshine with 10% Off Our Creating Unique And Inspiring Outdoor Environments 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

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

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!

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, removing the odious chore of post-barbecue clean-down.

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

We are the UK’s leading manufacturer and suppliers of innovative commercial furniture and structures for the alfresco, hospitality and leisure industries. If your business is looking to improve your outdoor dining experience, we have a range of shade & shelter, furniture, heating & lighting, and flooring & decking solutions to improve your outdoor environment.

Our elegant structures are manufactured using high quality materials, made to virtually any size. Options include remote control, retractable, louvered or glass roofs and multiple features including heat and light.

These solutions assure all-weather trading and offer a great return on investment. Combined with our extensive furniture options, our design and bespoke build capabilities allow us to create something unique for your space and style.

SURVEY & DESIGN We work directly with you or your designated designers and architects to ensure all your objectives are met.

Following a site survey, our specialist in-house design team will generate drawings for you to visualise your ideas.

UK MANUFACTURE & BESPOKE BUILD

Our UK factory is equipped with the latest technology and able to create truly unique products especially for you. We manufacture to specific site requirements and integrate colours, logos, designs and materials to attain the desired outcome.

PROJECT MANAGEMENT & INSTALLATION Your account manager will liaise with you to ensure a smooth process from enquiry to handover. We will deliver and install, leaving you a clear site ready for immediate trading. Our internal delivery and installation teams carry out all jobs with care and attention to detail.

Tel: 01189 230 300 | sales@aelsolutions.com | aelsolutions.com

SBI Ltd Are A Family Business You Can Rely On At SBI Ltd, we’re a well-established, 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 solu-

tion 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.

If you’re looking for branding or personalisation, we’ve got you covered. Our popular vinyl graphics or traditional handpainted 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

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,

Outdoor Leisure

Issue 167

CLH Digital

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

Outdoor Space You Cannot Use Because Of The Weather Has No Value "Nearly 2 years on, it was the best decision we ever made to buy 3 White Pavilion Gazebos at The Grantham Arms.

"They have paid for themselves many, many times over. I dread to think of the business we would have missed out on if we had not made the investment."

Susie, Proprietor: Grantham Arms, Boroughbridge: The Bay Tree, Swillington, York : The Black Horse, Kirby Fleetham : Fox & Hounds, Langthorpe WHITE PAVILION HOSPITALITY GAZEBOS : 01653 695 285 www.whitepaviliongazebos.co.uk

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

45

46

CLH Digital

Issue 167

Outdoor Leisure

The Perks of Listing a Wallflower

Lanchester Wines has launched its latest range of wine in cans. The new Wallflower range of 187ml Spanish wines is presented in a funky, fresh format - perfect for on-the-go occasions or as an alternative to glass.

Unlike its namesake, this Wallflower will most certainly be in the midst of the celebrations as it has been designed to enjoyed at festivals, events, travel retail or on-trade as a single serve. The range comprises easy drinking red, white and rose wines; the fruity red is a blend of Tempranillo and Cabernet Sauvignon, the zesty white is Airen and Macabeo while the rose is a fruity Garnacha Rosado.

vegans.

Mark Roberts: “Whether displayed on a shelf, back bar or marquee, these brightly coloured cans stand out from the crowd. Cans are an uncomplicated packaging solution which are lightweight, easy to stack and infinitely recyclable.

Cans can be chilled quickly and are hermetically sealed to ensure the wine stays fresher for longer.”

Bold, vibrant colours have been used to depict the different wines in the range, with colours creating cognitive connections to the colour of the wine inside.

The Wallflower cans were filled at Greencroft Bottling’s wine canning line, which was the first wine canning line in the UK. Greencroft Bottling is predominantly powered by clean renewable energy generated

by Lanchester Wines’ on-site wind turbines. Lanchester Wines and its sister business, Greencroft Bottling, are pioneers in sustainable energy, having installed its first wind turbine back in 2011.

All Wallflower wines are suitable for vegetarians and

www.lanchesterwines.co.uk/wallflower

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

48

CLH Digital

Catering Equipment & Kitchen Fit-Out Cooking Suites

Issue 167

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

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

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.

Why LP Group Mixers Are A Top Choice for Artisan Bakers

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

LP Group mixers are trusted across the globe to deliver high-quality, assured dough production. The Italian machinery supplier has harnessed decades of engineering and manufacturing experience to create industryleading 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 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 electromechanical 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

Cooking Suites

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

www.blue-seal.co.uk

Catering Equipment & Kitchen Fit-Out

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 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, measure, 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

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.

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.

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

• 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

Issue 167

CLH Digital

49

50

CLH Digital

Catering Equipment & Kitchen Fit-Out

Issue 167

The New DrainMinor C (Combi Oven Pump) Temperature Rises Increase Risks In The Summer Season 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!

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 firstclass 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

With soaring temperatures in the UK, now is a time that many restaurant owners fear.

THE RISK Kitchen extraction systems should be compliant with the TR19® Grease specification. Elevated ambient temperature tends to increase the working temperature of extraction ducts making it much more likely that any uncontrolled grease accumulation inside an extraction system could catch alight.

Surprisingly, only a small amount of grease in the extraction system – as little as half the thickness of a standard business card – can be enough.

This significant increase in risk can be a huge worry to those responsible for kitchen extraction systems.

Managing Director of Swiftclean, Gary Nicholls, adds: “The maintenance manager for our largest customer mentioned that prior to him using Swiftclean’s services they always experienced fires in ducts during hot periods, it was always a worry whenever the temperatures soared”.

As the temperature increases during summer, it's important to ensure that your building is compliant with regulations. Does your building have a kitchen extract system?

We’ve been around for over 40 years and have been instrumental in the development of the industry specification, TR19® Grease, which helps to keep you, your staff and your visitors safe.

If you are concerned about the risk of fire from a greasy kitchen extract duct, please do get in touch with our technical sales consultancy team, for a FREE quotation/technical advice – Nationwide.

Call us on 0800 243 471. Or email us at info@swiftclean.co.uk

Temporary Catering Facilities For Events & Kitchen Refurbishments

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@mk-hire.co.uk or call us on 0345 812 0800, or visit our website: www.mk-hire.co.uk

The Ultimate BS EN 1825 Compliant Grease Recovery • Over 40,000 Units Sold.

• Separates down to below 35 parts per million.

• Eliminates need for enzymes or chemicals.

• Constructed of 3mm 304 Grade Stainless Steel.

• 10 Year Construction Warranty.

• Manufactured in UK and Ireland.

• Sizes from 0.5 Litres Per Second through 8.5 Litres Per Second.

Buy with confidence of performance and the back up of The Approved Fatstrippa Contractor Network.

www.fatstrippa.co.uk

For further information contact Fatstrippa Sales 0207 207 7713 sales@fatstrippa.co.uk

52

CLH Digital

Catering Equipment & Kitchen Fit-Out

Issue 167

EAIS - The Ideal Solution

EAIS is a leading Manufacturer and Supplier of storage and transportation products supplied both to the Foodservice and Healthcare industries. Proud to be based in King’s Lynn, Norfolk we are renowned for our innovation and ability to offer solutions which not only meet the customer’s demands, but their expectations as well. Whether you are looking for food storage shelving, racking systems, trolleys and fabrication, or maybe its healthcare shelving and medical trolleys or even bespoke

design products. With the combination of our ability to hold vast stocks of our key product lines, combined with our hugely experienced and award winning customer service it has made EAIS the number one choice within the Industry.

Fatstrippa has been at the forefront of Fats, Oils and Greases (FOG’s) Management for the Catering and Food Manufacturing Industries since the 1990’s when it introduced its patented Fatstrippa Range of nonmechanical Grease Recovery Units. These units achieved FOG recovery rates of well below 35 ppm eliminating the need for secondary treatment with costly enzymes or chemicals.

Designed by Chief Marine Engineer, Allan Owen, in

close cooperation with Water Authorities, Environmental Agencies and Restauranteurs the Fatstrippa quickly established itself as a market leader in performance, requiring little maintenance and a reputation for robustness. Manufactured from 304 Grade 3mm Stainless steel many of the units installed over 20 years ago are still giving peak performance to this day.

For further information contact info@fatstrippa.co.uk or see the advert on the previous page.

Caterquip Ventilation Ltd is proud to be celebrating their 23rd Anniversary this year.

They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen design service to help you build your ideal kitchen.

Why not put us to the test and let EAIS become your Ideal Solution? Contact our sales department on either 01553 765205 or sales@eais.co

Fatstrippa Grease Recovery

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

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

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.

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

Hospitality Technology WACR EPOS Solution Providers WACR cash register specialises in touch screens and cash register tills sales and hires. We are also able to undertake repairs and servicing for business throughout Avon, Wiltshire, Gloucestershire, Somerset, South Wales, Berkshire, Hampshire, and Oxfordshire. We have 40 years experience of in supplying and maintaining EPOS systems and Touch screen systems to pubs, clubs, restaurants, and retail scanning.

Our reputation has been built on high-quality customer service and product reliability. We offer a very reliable backup service for our customers. We offer a contract and support contract for most makes of cash registers and touch screens.

SOFTWARE Our EPoS software is designed with the end user in mind. Its intuitive, flexible, and easy to use with a customisable interface and functionality. It also has a fast database management design and reliable market-lead-

CLH Digital

53

ing EPoS software.

HARDWARE We have a range of fantastic hardware solutions for you to take your company to the next level. Simple, secure, and powerful. Take control of your business with our award-winning EPOS systems.

A revolutionary POS system Stay organised, save time and grow your business with a powerful and reliable solution at your fingertips.

A REVOLUTIONARY POS SYSTEM For Hospitality, retail, and bars stay organised, save time and grow your business with a powerful and reliable solution at your fingertip.

Access your business insight from anywhere.

Realtime reporting on staff, customers, sales, margin, and stock retention.

Let customers pay with Dojo link.

Flexible layouts and interactive floor plan.

Phone: 0800 328 3492 Contact us at: sales@wacr.co.uk

3R (EPOS) Solutions 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.

Issue 167

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.

Systems from £1300 + vat PRICE INCLUDES: 4 Screen 4 Printer 4 Drawer 4 myepos

4 Access your business insight from anywhere.

4 Realtime reporting on staff, customers, sales, margin, and stock retention.

4 Let customers pay with Dojo link.

4 Flexible layouts and interactive floor plan.

Get In Touch: 0800 328 3492

sales@wacr.co.uk www.wacr.co.uk

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

Hospitality Technology

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 software and

cutting-edge EPOS technology.

MCR Systems T: 0116 299 7000 E: enquiries@mcr-systems.co.uk www.mcr-systems.co.uk See the advert on the following page.

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!

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-

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.

Boost Your Efficiencies During The Summer Rush In the midst of the busy summer period, operators need to raise their tech game to ensure customer experience and operational efficiency are slicker than ever.

Call Systems Technology (CST) specialise in innovative communication technology and software solutions that transform and enhance the hospitality industry – for both customers and operators.

Helping to deliver a truly first-class service whilst subtly elevating the experience to stand out from competitors.

Paging systems, specifically designed with the hospitality industry in mind, allow staff to remain readily available without being constantly visible. This allows teams to communicate effectively while still allowing the establishment to operate at its best.

Here are our top tips to make sure your summer is a sizzler:

1) Instead of getting customers to wait in a long, tedious queue, create an invisible one instead. Utilising customer paging solutions gives diners the freedom to wait where they wish – such as the bar - while reducing congestion.

2) Simple but effective, WaiterCall instantly connects front and

back-of-house for the slickest service. Instant communication eliminates the need to run back and forth from the kitchen pass, leaving more time to upsell drinks and maintain high levels of customer service.

3) With many operators currently short-staffed, call buttons allow customers to instantly gain a team member's attention when needed, making it easier to order additional food and drink or request to pay the bill.

4) Two-way radios provide instant communication between managers and kitchen staff.

Meaning table turns are increased, incidents are dealt with immediately, and the overall guest experience is enhanced.

No guessing or time wasted – just clear communication.

Keeping on top of the latest technology not only relieves stress for staff during busy periods but also helps improve simple operations, keeping customers happy and most importantly, loyal.

For more information on CST: www.call-systems.com solutions@call-systems.com 020 8381 1338

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISING

Issue 167

CLH Digital

55

Hospitality Technology

Little Hotelier’s Local Booking Insights Can data be your friend? We think so. After all, using data has kind of always been part of running a small property.

It might have previously come from things like manual market research, or by speaking with that friendly local ‘competitor’, while today, online solutions can crunch the numbers and provide usable insights in real-time.

But what data points do you actually need to know, and how can they be used?

Analysing our UK properties, we’ve pulled together some findings we’re sharing for the very first time — creating a simple (short and snappy) report that highlights both the latest trends among the country’s small properties, and the easy ways you can bring data and technology into day-to-day life at your property.

After you’ve finished reading it, you’ll have an understanding of:

• The channels bringing in the most revenue for UK’s 1-20 room properties • How room rates are changing, and the tools you need to price your rooms with clarity • The changes happening in booking lead time, and the opportunity this provides to drive more revenue • The current split between guests arriving from within the UK and abroad.

Our aim is to provide you with access to the tools and info you need, so that you can make smarter decisions more easily.

Head here to get your copy of Little Hotelier’s Local Booking Insights: tiny.cc/LocalBookingInsights

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 high-speed WiFi network is essential to meet the needs of guests who expect seamless connectivity during their stay. With the rise of mobile devices and the growing importance of online reviews, hoteliers cannot afford to overlook the importance of providing a top-notch WiFi experience.

One of the biggest challenges in hotel WiFi is providing coverage throughout the entire property, from guest rooms to public areas. This requires careful planning and optimization of the network, including access point placement, signal strength, and interference management. By working with Castra Solutions, hotels can

ensure that their WiFi network is designed to meet the unique needs of their property and guests.

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

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

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

Issue 167

CLH Digital

57

Design & Refit Additional Ranges as ILF Continue to Expand It's Not Time To Sit Down Yet 58

CLH Digital

Issue 167

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.

Well at the end of a busy night it is, and for your hard-working customers it's essential that they have something welcoming, comfy, and attractive to rest their weary bones.

Investing in new seating for your premises during unclear financial times can be a tough decision, but with small new bars, restaurants, cafes, and fast food establishments opening all the time, and with new trends appearing, it might be exactly what you need to either attract a new crowd or keep existing customers. We can either work with you to come up with designs for your seating or take ideas from your interior designer and build your dreams efficiently, effectively, and on time within budget.

Drakes have been providing bars, pubs, restaurants,

cafes, clubs, and hotels with high-quality furniture for decades. We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed seating and bespoke joinery, full refurbishments, or simply making bespoke stools for the front of the bar. Our dedicated team are either time-served officially trained craftsmen or externally based professionals.

Got you interested? Let us give you a free quote or ask for professional advice. We are available for a chat Monday – Thursday: 9.00 am > 4.00 pm and Friday: 9.00 am > 12.00 pm on 01422 839 690. If you prefer, email us at sales@askdrake.com, and of course please visit our website www.askdrake.com to see some of our range and past work. We are also available on Facebook and Instagram, so give us a follow!

A Glass Act - Enomatic Wine Dispense and Preservation Enomatic is the world leader in wine dispense and preservation.

certified).

Studies show that wine-by-the-glass sales increase turnover and are more profitable than bottle sales. enomatic was created to offer a more premium wines by glass offering thus creating a more profitable business models for restaurants, bars and wine merchants.

PORTION CONTROL

enomatic’s quality control provides customers with confidence that wines are always fresh and served at their optimum temperatures. With patented preservation technology and automatic self-cleaning of the pouring spout, our systems ensure the highest hygiene and superb wine quality.

FUNCTIONALITY

REDUCING WASTE It is a simple fact that wine that is not consumed oxidizes in the bottle and is wasted, creating unnecessary costs and profit loss for a wine business. enomatic was designed to eliminate waste, reduce overheads and maximize profits.

WINE PRESERVATION Using state-of-the-art inert gas preservation, enomatic prevents wine from being altered by oxygen and protects its organoleptic integrity (taste, aroma, body, and colour) for up to 21 days or more (tested and

Staff over-pouring results in reduced profit margins. enomatic’s precise automatic portion control prevents inventory shrinkage, over pouring, and ensures accurate measures time after time. enomatic's advanced electronics and automation increases the speed of service.

By simply pressing a button, you can select and serve any wine desired. Your staff’s time is costly; that’s why enomatic was also designed to make their time more efficient - no more wasting time re-corking or vacuuming bottles after each use.

Software functionality allows you to track not only all the wines in your system, but also the use of the system by customers. You can even limit the amount a customer can consume for any given period of time. With card operated systems, enomatic is a virtual sales person and responsible bartender all wrapped up in one! sales@enodirect.co.uk www.enodirect.co.uk Tel. +44 (0)1603 768046

Ace has been Manufacturing Contract furniture for the Hotels, Restaurants, Bars and Leisure industry for over 30 years. The company has grown from a small family business to a large national manufacturer.

Based centrally in Northamptonshire ACE has built up a team of fully skilled frame makers, polishers, sewing machinists, upholsterers, and assemblers.

From enquiry to completion ACE is the number 1 company for the job. They ensure their own sales team deal with your enquiry promptly and professionally, offering free site visits and expert advice to guarantee the right product is chosen for the job.

Healey and Lord

A huge range of frame and Upholstery finishes are available to choose from to ensure your venue really does look ACE! Managing their own inhouse delivery and installation the team ensure your product is delivered to site on time and with care.

CLASSIC COLLECTION

CLH Digital

59

MODERN COLLECTION

ACE manufacture all types of furniture for your venue from stools, chairs, tables, sofas, banquet seating and even outdoor furniture. They can manufacture in both metal and wood and have an extensive catalogue available to showcase their standard range.

Having the skills ‘in house’ allow ACE to be a preferred supplier for any bespoke requirements you have, so from a simple idea the team at Ace can design and build to your specific needs.

To discuss your furniture requirements further please don’t hesitate to get in touch with ACE Furniture on 01536 203244, email sales@acefurniture.uk.com 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.

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

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

Second to None World leader in wine dispense and preservation

SALUT, Manchester

Ace Furniture

Design & Refit

Issue 167

sales@enodirect.co.uk www.enodirect.co.uk Tel. +44 (0)1603 768046 @EnoDirectUK

60

CLH Digital

Issue 167

Design and Refit Adveco Gas To Electric Decarbonisation Hotels and restaurants intending to replace existing gas-fired domestic hot water (DHW) systems with more sustainable electric technologies as part of a decarbonisation strategy should invest in data gathering first recommends hot water specialist Adveco.

Live Metering is a simple to install, non-invasive onsite service provided by Adveco that generates consistent six minute data 24 hours per day from existing hot water systems to accurately understand actual usage, including critical peak demands and their profile shape. Adveco’s specialist engineers will visit to fit the meter and assess the property. The data will then be processed, and a report generated with design recommendations for a replacement system that meets the exact needs of

the building.

New designs by Adveco will show carbon reduction and outline new operational costs. Accurate to the actual demands of the property, Live Metered designs avoid excess capital costs associated with oversizing and ensures operation within the limits of the existing electrical supply of the building.

Businesses which opt to purchase the recommended replacement system from Adveco will receive a 50% refund on the cost of implementing the initial Live Metering service.

Talk to Adveco about booking Live Metering at your property. https://adveco.co/products/live-metering/

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.

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

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

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. Email: commercial@castelangroup.com M 07787 847 353

Design and Refit

Issue 167

CLH Digital

Battling Staff Shortages?

Here’s How A Service Lift May Help

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.

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.

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

Mayfair Furniture Mayfair Furniture will be celebrating 11 years this year of providing the UK’s fastest and affordable commercial furniture. Supplying all kinds of establishments from high end hotel chains to small local takeaways.

We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders. We deliver to all areas of the UK, Ireland & Europe.

We are not just a supplier; we understand that from

issues.

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 hard-wearing products are designed for operation 24/7, 365 days a year, supported by regular service visits from our expert local engineers.

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.

For more information visit: resources.stannahlifts.co.uk/manual-handling time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a refurbishment we also offer a complete clearance service.

We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish.

01733 310115 sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

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

61

62

CLH Digital

Issue 167

Design and Refit

Create A Retro Cool Space with Stylish Seating

If you’re looking to update your café, bar, hotel or restaurant’s chairs with comfortable yet chic vintageinspired seating that’s built to last, look no further than Trent Furniture’s stylish and cost-effective range.

Available in goes-with-anything tan or fossil suede upholstery, our Cologne Chair makes a retro style statement while its supportive back and arm rests make it perfect for unwinding with a drink at the end of the day. It can be supplied with its strong black steel legs attached for a nominal charge, but if it ordered separately, it’s a simple process to screw them in.

Alternatively, the Stockholm Armchair makes a for a showstopping feature in your lobby or waiting area.

Upholstered in a versatile golden tan suede finish with stitching detail, it pairs perfectly with the Stockholm Two Seater to create an atmosphere of understated luxury.

Carrying on the theme to your bar area, the

Dusseldorf Hairpin Stool exudes retro industrial cool with its sturdy statement legs and comfortable padded seat in tan suede upholstery.

To add extra interest, why not pair any of these seating options with the Bauhaus-inspired Munich Retro Chair, which is available in tan or fossil, or the vintage industrial good looks of the Bavaria Chair which features detailed stitching in golden tan?

Whichever combination of seating you choose to create your own unique space, you can rest assured your stylish new chairs will last for years to come. All options are made using high density PU foam for comfort and durability and crib 5 fabric to meet UK standards for contract grade furniture. These chairs also feature the heavy-duty steel legs and frames that are necessary for a hospitality setting.

To find out more about Trent Furniture’s great range of stylish and durable range of retro-inspired contemporary seating, please call us on 0116 2989 927 or fill in our contact form at www.trentfurniture.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. 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

Property and Professional

10 Upcoming Hospitality Trends

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?

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

FIVE KEY TRENDS LIKELY TO SHAPE HOSPITALITY BUSINESSES 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.

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

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.

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 plant-based foods.

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

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.

PROFITABILITY & OPERATIONS 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

Issue 167

CLH Digital

63

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 UK in nominal terms.

The dollar strength against the pound translated into 380,000 US-based 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 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 0330 822 4906 or see the advert on page 17.

labour usage in your business.

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

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.

MARKETING 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’’.

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.

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

Unique Deli & Retail Business

Landmark Inn With 16 Letting Rooms

Impressive Waterside Restaurant

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