CLH Digital - Issue #168

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 168

Scrap Alcohol Tax Hikes- Help Bring Down Inflation Sector Urges www.CLHNews.co.uk

Wine and spirit businesses are calling on Government to scrap duty hikes and avoid prohibitive price rises, which will further fuel inflation.

On 1 August 2023, the Alcohol Duty system will change, taxing all alcoholic drinks based on their alcohol by volume (ABV), and replaces the current Alcohol Duty system, which consists of four separate taxes covering beer, cider, spirits, wine and made-wine. It will, the government says, make the system fairer and responsive to new products entering the market as consumer tastes evolve.

However, with the Government’s fiscal policies failing to control inflation, the

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Government is set, The Wine and Spirit Trade Association (W&STA) says, to make matters worse with wine duty set to increase by 20% and spirits duty by over 10%.

Instead of doing all it can to bring down inflation, the Treasury is, says the W&STA ploughing ahead with plans to introduce the biggest single alcohol duty increases in almost 50 years, further exacerbating the cost-of-living crisis at a time when interest rates are at their highest since 2008.

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CLH Digital

Issue 168

Editor's Viewpoint

Welcome to the latest issue of CLH Digital Despite the government bluster, the changes in duty on August the 1st are going to cause significant issues to an already beleaguered hospitality and on trade sector.

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

As our lead story indicates, the industry is bracing itself for significant changes in alcohol duty. The proposed amendments are intended to generate revenue, (the road to hell is paved with good intentions), but it is clear it will have far-reaching consequences for pubs, bars, and restaurants across the country.

The disparity in alcohol duty rates between the UK and its European counterparts has long been a cause EDITOR for concern. We have been highlighting it for years.

The UK currently has one of the highest alcohol duty rates in Europe, leading to increased costs for businesses in the hospitality sector. This creates an unlevel playing field and puts UK establishments at a disadvantage, especially when it comes to competing with neighbouring countries as a tourist destination where alcohol duty is significantly lower.

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01202 552333 FAX: 01202 552666

Peter Adams

www.CLHNews.co.uk @CLHNews on an industry that has already weathered significant challenges. Striking a balance between fiscal goals and supporting the recovery and growth of the hospitality sector is paramount.

Industry organizations have been vocal about the impact of high alcohol duty on the As the proposed alcohol duty changes loom, it is crucial for policymakers to considpub trade, for as long as I've been editing this publication, emphasizing how it has er the long-term sustainability of pubs, bars, and restaurants. A thorough assessment contributed to closures and financial strain on businesses. of the impact of these changes, coupled with a commitment to fair taxation, will help These proposed changes risk exacerbating these challenges, further burdening ensure that the UK hospitality industry can flourish and continue to be a vibrant and struggling establishments already grappling with the aftermath of the pandemic. The integral part of our cultural landscape. higher costs resulting from increased alcohol duty could potentially hinder investment in staff, infrastructure, and innovation, ultimately affecting the quality and variety of offerings available to consumers.

Quoting industry organizations such as the British Beer and Pub Association (BBPA) and the British Institute of Innkeeping (BII), it is evident that the high alcohol duty is taking a toll on the pub trade. The BBPA has previously highlighted the urgent need for a fairer tax system, pointing out that the UK pays 11 times more beer duty per capita than Germany. The BII has echoed these concerns, emphasizing that excessive tax rates discourage investment and make it challenging for businesses to thrive.

While it is essential to acknowledge the need for revenue generation, it is equally vital to consider the potential consequences of disproportionately high alcohol duty

Although I am far from confident, I do live in hope that policymakers (government) will listen to the concerns raised by industry organisations and engage in constructive dialogue with stakeholders to find solutions that strike the right balance between revenue generation and supporting the hospitality sector's recovery. And at the moment that appears to be miles away!

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

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

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

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

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Scrap Alcohol Tax Hikes- Help Bring Down Inflation Sector Urges Issue 168

(CONTINUED FROM FRONT COVER)

costs increases and too few options – especially for wine and full strength premium spirits where reducing ABV simply isn’t realistic.”

The W&STA said , “it’s not too late to scrap crippling duty hikes” and bring some respite to wine and spirit businesses and consumers.

CATASTROPHIC IMPACT

From August all alcohol will be taxed by strength meaning some higher ABV wines, from hotter countries, could disappear from UK supermarket shelves. As well as reducing consumer choice the duty hikes will bring price rises for 90% of wines sold in the UK. Spirits face a similar challenge as premium products such as gin, vodka and whisky must contain a minimum strength prescribed by law.

Emma McClarkin, chief executive of the British Beer and Pub Association, also warned that beer drinkers will likely see prices rise come August too. Speaking after Chancellor Jeremy Hunt’s Spring Budget she said: "The cut to draught duty as part of the alcohol duty reform is positive and we hope that it will result in a boost for our pubs this summer.

"However, the fact is our industry will be facing an overall tax hike, not a reduction, come August.

CAREERING TOWARDS TOUGH PERIOD Miles Beale, Chief Executive of the Wine and Spirit Trade Association, said: “We are careering towards an extremely tough period for wine and spirit businesses with tax hikes and other costs, including a prolonged cost of living crisis for their consumers, persistently high inflation – especially for food and drink – and rocketing prices for glass, leaving little room for many businesses to turn a profit. Inevitably some won’t be able to stay afloat, with SMEs most at risk.

Amongst all this pressure the Government has chosen to impose more inflationary misery on consumers on 1 August, with the biggest single alcohol duty increase in almost 50 years. But it’s not too late to scrap these crippling duty hikes.

"Duty on non-draught beer will rise and the measures introduced today won’t rebalance the catastrophic impact soaring inflation and unfair energy contracts are having on both pubs and the breweries that supply them."

SELF-INFLICTED DAMAGE Sir Graham Brady, chair of the 1922 committee and chair of the AllParty Parliamentary Group (APPG) for Wine and Spirits, said: “We can be proud of Britain’s position as a global hub for the wine trade, but that position must not be taken for granted. The new duty increases represent self-inflicted damage to the sector, creating significant bureaucratic challenges for SMEs with the potential for job losses and increased cost to the consumers”.

Ultimately, the Government’s new duty regime discriminates against premium spirits and wine more than other products. Wine from hotter countries – like new trade deal partner Australia – will be penalised most of all, because the grapes grown in hotter climates naturally produce higher alcohol wines. And, at the same time, you cannot reduce alcohol in wine like you can for some other products. Making wine isn’t an industrial process; reducing wine’s alcoholic content is limited, changes the product and is costly to carry out. Nor can the alcohol in full strength spirits be reduced for products such as gin, vodka and whisky where a minimum strength prescribed by law.

Hitting the port industry with red tape and a tax hike seems go against the pro-growth agenda that this government that professes to support.

We don’t need Ministers to understand every aspect of an international industry like ours, but we do need them to listen to us!

In the end the Sunak-Hunt changes to wine duty will reduce consumer choice and push up prices. For spirits you can expect at least a £1 increase on a bottle of gin or vodka and a leap of £1 per bottle of wine when duty is increased by 20% (+VAT).

A shock price hike like this will drive a coach and horses through these fragile supply chains. At the very least, port and other fortified wines should receive the same easement period the Chancellor has given to other wines that are made from fresh grapes.”

Wine and spirit businesses are looking to find ways to keep their products affordable, but there is no quick fix, and there are too many tax and

BENEFIT FROM REDUCED RATES

Steve Moody, executive chairman of Port Distributor Fells said: “The Government’s duty rises will have the biggest impact on fortified wines, including sherry and port, which will see duty rise by 44% (+VAT) adding around £1.50 to a bottle.

The government is however, adamant that the change will benefit the

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hospitality sector, and says that small businesses as well as pubs and restaurants will benefit from reduced rates on qualifying products, such as draught beer and cider.

The new system reflects the government’s commitment to tax simplification, helping to foster the right conditions for businesses to prosper and the economy to grow – one of the Prime Minister’s five priorities.

Exchequer Secretary to the Treasury Gareth Davies said: Because we left the EU we can make sure our alcohol duty system works for us.

From next month the whole system will be simpler – the duty will reflect the strength of the drink.

We will also protect pubs and brewers with our Brexit Pubs Guarantee keeping Draught Duty down, and a new Small Producer Relief.

Jonathan Athow, Director General of Customer Strategy & Tax Design, HMRC, said: After listening to feedback from industry, economists, public health groups and many business owners, the new Alcohol Duty system will be based on the founding principle of taxing alcoholic products by strength, ensuring consistency across the board for the first time.

The new system will support the government’s public health objectives and provide extra support to small producers, pubs and the hospitality sector.

The new system will create six standardised alcohol duty bands across all types of alcoholic products and apply to all individuals and businesses involved in the manufacture, distribution, holding and sale of alcoholic products across the UK.

REDUCED RATES These reforms will replace and extend the existing Small Brewers Relief with Small Producer Relief. This means that all small businesses that produce any alcoholic products with an ABV of less than 8.5% will be eligible for reduced rates on qualifying products, if they produce less than 4,500 hectolitres per year.

To support the hospitality industry, and recognising the vital role played by pubs in our communities, there will also be a reduced rate for draught products – known as Draught Relief. This will reduce Alcohol Duty on qualifying beer and cider by 9.2%, and by 23% on qualifying wine-based, spirits-based and other fermented products, sold in on-trade premises such as pubs and restaurants.

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Navigating Complexities in Food and Beverage Labelling with The Cloud 4

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Issue 168

By Janez Sodja, Director of Field Sales, Loftware EMEA (www.loftware.com) Food and beverage labelling is becoming increasingly complex for companies to manage. Achieving compliance, gaining a competitive advantage, and keeping pace within this ever-shifting regulatory landscape can pose challenges for manufacturers.

From a regulatory perspective, the food and beverage sector, already heavily regulated, has seen a raft of changes across the globe. Just last April, the UK Calories Labelling Regulation legislated that any out-of-home food business with 250 or more employees must implement mandatory calorie labelling. Looking ahead to October 2023, the Northern Ireland trade deal will take effect in the UK, requiring all meat products and some fresh dairy products that are moving from Great Britain to Northern Ireland to be individually labelled.

What’s more, recent years have also seen a notable shift in allergen labelling regulations. Tragic incidents, such as the case of Natasha Ednan-Laperouse, who passed away after consuming a baguette without adequate allergen information, underscored the urgency for enhanced standards in allergen labelling and food safety. In response, the food and beverage sector implemented "Natasha's Law" in October 2021 aimed at prioritising consumer safety and safeguarding customers. This is just one of many food labelling regulations introduced in recent years aimed at strengthening standards around allergen and food safety.

THE RISE OF THE SUSTAINABILITY-CONSCIOUS CONSUMER In addition to stringent regulations, new consumer demands require greater agility from manufacturers. A recent report from Ecovia Intelligence highlights that consumers actively seek out sustainable food brands and regularly include them in their online and offline shopping baskets. First Insight research echoes this sentiment and according to their recent survey, 73% of Gen Z consumers are willing to pay more for an environmentally sustainable product.

This trend has elevated the significance of ethical sourcing and sustainability labels within the food and beverage industry. Consumers are scanning the shelves for the all-important “eco-friendly” or “fairtrade” icons that prove the environmental credentials of a product. In response, it has led to the emergence of carbon labelling in recent months, which provides information about a product’s carbon emissions throughout its life-

cycle. In the UK alone, several companies have begun conducting nationwide trials of carbon labelling, most notably Just Eat, with formal regulation anticipated to be introduced in the near future, signifying the industry's commitment to transparency and sustainability.

THE POWER OF CLOUD-BASED LABELLING FOR ADAPTABILITY AND COMPLIANCE How food and beverage manufacturers handle their labelling operations is crucial. They need to be agile and responsive, accepting their duty of care. Often overlooked, the label plays a pivotal role in their ability to adapt to consumer and regulatory demands.

The good news is that food and beverage companies can benefit from modern technology when facing this shifting landscape. Cloud-based labelling solutions offer a plethora of benefits in this regard.

One key advantage being their ability to perform real-time compliance checks, instantly flagging any noncomplaint elements or errors in labels. This level of automation and integration allow manufacturers to swiftly identify and address any gaps in compliance, mitigating the risk of penalties and ensuring consumer safety concerns are addressed promptly.

Cloud-based labelling solutions also play a vital role in driving product traceability and sustainability throughout the entire lifecycle. They enable manufacturers to capture real-time data, ensuring the accuracy of information from sourcing to disposal. By tracing products both upstream and downstream, these solutions empower manufacturers to effectively manage the product lifecycle and promote sustainable practices. Equipped with cloud-based labelling, these intelligent supply chains can track, trace, and authenticate goods at every stage, fostering transparency and empowering consumers to make informed choices.

In addition to its functionality and data capture capabilities, the cloud offers cost-effective deployment, which is especially advantageous during times of cost pressures. Implementing cloud-based solutions eliminates the need for significant upfront investments in hardware infrastructure. Instead, companies can leverage the flexibility and scalability of cloud services, paying only for the resources they use. This approach allows food and beverage manufacturers to allocate their budgets more effectively, thereby reducing operational expenses and improving the bottom line.

THE FUTURE LIES IN THE CLOUD Cloud-based labelling solutions provide food and beverage companies with the adaptability, compliance, and cost-efficiency necessary to navigate the complex regulatory landscape, meet consumer demands, and drive sustainability in the industry. By embracing these technologies, manufacturers can enhance their competitiveness and ensure their products meet the evolving expectations of both regulators and conscious consumers.

Fuller’s Named As Corporate Community Hero “We were impressed by their goal of donating 1% of their annual profits to charity, and their varied fundraising tactics to achieve this, from an annual Bridge Walk and company-wide football match, to donating a percentage from selected menu items. They are also planning to expand their partnership with Special Olympics GB by offering much-needed employment opportunities to people with intellectual disabilities – showing that support can come in many forms.”

Fuller, Smith & Turner has been named as the Corporate Community Hero 2023. The award, given by PubAid and the AllParty Parliamentary Beer Group, was presented at the latter’s annual dinner on 4 July.

The Corporate Community Hero Award is made annually to a pub company that goes the extra mile to support charities and good causes. Fuller’s was chosen this year in recognition of its outstanding support, in particular for its main charity partner Special Olympics Great Britain.

Fuller’s chief executive Simon Emeny said:

PubAid co-founder Des O’Flanagan said: “Fuller’s is a very worthy winner of this year’s Corporate Community Hero Award. In judging, we look for charity and community support that is consistent, involves the whole company in pubs and head office, and provides significant help to those in need.

Fuller’s delivers on all these criteria in spades!

Support Rainbow Migration with a Pint at The George IV

The George IV in Chiswick will be partnering up with Rainbow Migration – a charity that provides emotional and practical support to members of the LGBTQI+ community who are going through the UK’s asylum and immigration system. With the support from Siren Craft Brew, its Lumina Session IPA will be rebranded as Illuminate Session IPA – with 50p for every pint sold to be donated the charity.

The George IV prides itself as being the venue at the heart of Chiswick High Road that pushes positive, forward thinking and is a creative hub – championing diversity while celebrating its heritage. The pub has regularly hosted West London Queer Project events for the past two years – moving closer to its goal of creating a space that’s truly open for all.

Siren Craft Brew has collaborated with The George IV, and other Fuller’s pubs, in the past to help other LGBTQI+ charities. The latest charity collaboration, Siren’s Illuminate, is a session IPA – with juicy tropical fruit notes,

Ben Bullman, Manager of The George IV, said:

“We are delighted to, once again, be collaborating with Siren to offer a beer with a purpose. Rainbow Migration is a charity close to the hearts of the team at The George IV and Siren Craft Brew – so it’s fantastic to raise money and awareness for this incredible cause.”

Lauren McCabe, Philanthropy Manager of Rainbow Migration, said: “We are delighted that the teams at The George IV and Siren Craft Brew have collaborated to support Rainbow Migration. This exciting fundraising initiative will help us to ensure LGBTQI+ people seeking sanctuary get the help and support they need when going through the asylum system. We are grateful for the awareness that Illuminate will also bring to local Chiswick residents and those who are visiting The George

“We are thrilled to be recognised by PubAid and the Beer Group for our commitment to charity and local communities. Since we started our partnership with Special Olympics GB in 2018, our teams have been really engaged in raising money and awareness for the charity. It’s been wonderful to see the whole business come together for fundraising events, which have been hugely enjoyable as well as raising healthy sums for the charity.”

Restaurant Closures Reach 10-Year High

Issue 168

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The number of restaurant businesses going bust has reached its highest level since 2010, jumping by more than a third in 2018, according to data obtained by accountancy firm Price Bailey.

According to Price Bailey, 1,442 British restaurant businesses became insolvent in 2018, a 38% increase on 2017 when 1,043 restaurant businesses went into insolvency.

The number of restaurant sector insolvencies has more than doubled since 2010, when 674 went under. The number of restaurant businesses going bust is now averaging four per day, up from just under two per day in 2010.

Price Bailey says that the restaurant sector is facing a “perfect storm” of adverse trading conditions, which are proving particularly challenging for the mid-range casual dining market. A range of factors, including market saturation, rising costs and changing consumer spending habits are all piling the pressure on the beleaguered restaurant sector. This has forced a rising number of well-known chains into insolvency in 2018, including Byron, Gaucho and Sir Terrance Conran’s Prescott & Conran group of restaurants.

too many restaurants competing for customers. With margins still being squeezed we will continue to see the less viable businesses and sites in the sector under threat of closure.”

He adds: “Restaurants are capital-intensive businesses. Many are perpetually walking a balance-sheet tightrope and it often only takes a few months of poor takings to send them over the edge.”

Price Bailey points out that social media is accelerating changes in consumer tastes with people increasingly looking for novel dining experiences. As a result, restaurants can rapidly find themselves out of favour.

“The challenging trading conditions facing the restaurant sector show no signs of improving. 2018 was easily the toughest year for the sector since the financial crisis with a record number of restaurant groups calling in administrators.”

Paul Pittman says: “Chain restaurants are particularly vulnerable to changing consumer fads. What was once flavour of the month can quickly go out of fashion.

The cost of acquiring leases and outfitting restaurants can run into the millions per site in prime city centre locations. You need a sustainable customer base to absorb that risk.”

“The upper end of the sector in London is facing less pressure than the mid-range casual dining market.

There was a huge private equity fuelled expansion in the mid-market, which led to over-saturation, leaving

“Restaurants are also facing stiffer competition from the food delivery market, with brands such as Just Eat and Deliveroo persuading many would-be diners to eat at home rather than spend more by eating out.”

Paul Pittman, Partner at Price Bailey, comments:

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How To Give Your Employees The Right To “Switch Off” 6

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Issue 168

By Kate Palka, Lawyer at The Legal Director (https://thelegaldirector.co.uk)

The boundaries between work and private life in the hospitality industry can often be blurred as people work long and unsociable hours. Equally, due to the almost universal use of digital technology, workers are increasingly accessible, creating an “always on” culture.

However, evidence on the effect of constant connectivity shows that it can lead to decline in mental and physical health, as well as diminished productivity, creativity and performance.

This raises the question for employers what their obligations are to allow employees the “right to disconnect” from workrelated communications outside their working hours.

WHAT ARE THE CURRENT RULES? The right already exists outside the UK: among other countries, France, Italy, Slovakia, Canada and Portugal have implemented legislation to reflect this. In the UK, while employers are subject to other legal obligations, such as the limit on working time of 48 hours a week and the duty to do what is reasonably practicable to protect the health, safety and welfare of employees, these offer limited protection in practice.

Employees can be asked to opt out of the weekly hours limit and the bar for establishing a breach of health and safety is high.

Employers are also required to act reasonably, which could include an expectation that they will not disturb their employees excessively outside working hours. In a recently reported claim, an employee who was woken by a pinging phone at 00.31 when his employer sent a work rota, complained to the Watford Employment Tribunal of harassment and breach of contract, alleging that the early hours contact was an attempt to encourage him to leave. The tribunal did not agree with him on that particular complaint, but the case does highlight the need for employers to at least consider the boundaries between working and private time.

Recognising the gap in UK law, Labour have announced plans to introduce a ‘right to switch off’ for workers, as part of their manifesto commitments on employment reform.

These proposals indicate a code of conduct for employers, and they could look to Ireland’s existing voluntary code which enshrines the rights to not have to routinely work outside normal hours and not to be penalised for refusing to do so, as well as a duty to respect another individual’s right to disconnect. It balances these with a right for employees to choose the hours they work and foresees legitimate situations where it may be necessary to contact them outside working hours.

Ireland’s employers are now being asked to engage with employees or unions’ reps to develop a right to disconnect policy that takes account of the needs of the business and its workforce, as well as health and safety legislation. Individual responsibility on the part of employees is also required, confirming that employees should be mindful of other colleagues’ right to disconnect.

HOW TO GET PREPARED So, while there is currently limited protection for UK workers, employers would be advised to proactively prepare for – at the least – a code of practice introducing a positive right for employees to disconnect and requiring engagement on an appropriate policy.

Preparation could include consultation to gauge employees’ appetite for prohibiting them from working outside working hours: many may in fact prefer flexible hours to manage their commitments or they may be concerned about loss of overtime. Others may have to work across time zones.

Consultation could identify workable technological solutions such as alerts when emails are routinely sent after hours. Employees may require training on effective time management or recognising signs of burnout. As a minimum, policies should set clear expectations regarding breaks, daily rest, after-hours availability and how employees or their managers can raise concerns. Policies should also be clear about the responsibility of employees to manage their time and protect themselves and their colleagues.

Preparation makes sense, not just because it may be enshrined in UK law at some point. Recognising the wellbeing of employees is not just about getting the law right or ticking a health and safety box: there is a compelling business case to become an employer of choice and to motivate, support and retain staff who are seeking an increasingly flexible way of working.

Fall In Real Incomes Signals Financial Stresses For Hospitality Operators, Says RSM UK Issue 168

The Bank of England’s latest monthly Money and Credit data highlights the impact of the rising cost of borrowing and the effect this will have on spending in the leisure and hospitality sector as consumers’ real income falls.

In May 2023, consumer borrowing fell from £1.5bn in April to £1.1bn. Consumers withdrew £4.6 billion from banks and building societies, which marked the highest level of household withdrawals on record, suggesting households are using savings to pay down debt which has become much more expensive recently.

Although mortgage approvals rose in May, this is likely to be reversed in June as the recent surge in mortgage interest rates depresses demand. The higher interest rates and fall in real incomes will limit buyers’ ability to meet high house prices.

Paul Newman, head of leisure and hospitality at RSM UK, said: ‘Rising interest rates are casting a dark shadow on both operators and consumers alike as the increased cost of borrowing takes a tighter grip on finances and debt.

‘With double digit food price inflation, wage increases and still higher than normal energy prices, it’s a heady cocktail of costs. Throw in the latest rise in interest rates to 5% and many debt loaded operators are now faced with another increasing cost line that puts a further squeeze on what are already tight profit margins.

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‘Restaurants, in particular, do not seem to be passing on the full extent of rising costs to consumers. Looking at the Producer Price Index in December, food peaked at 16.8% but the Consumer Price Index for restaurant and café operators came in well below this figure at 10.1%. In real terms this means operators absorbed 6.7% of the costs they incurred in rising food and drink prices in one of their peak trading months. In the current economic climate, many operators are prioritising sales, customer satisfaction and menu value leading to an inevitable squeeze on margins.

‘Formal insolvencies in the leisure and hospitality sector have been growing for some months and with the increasing cost of debt alongside the hit to consumers’ real income, it’s inevitable that the financial stresses and strains facing the leisure and hospitality sector will lead to more restaurant and pub closures over the coming months.’

Thomas Pugh, economist at RSM UK, said: ‘There are still some reasons to be optimistic about the second half of the year. Inflation should fall sharply by the end of the year, and households’ real incomes should start to rise again. However, 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, either later this year or in early 2024.’

Drinks Sales In Year-On-Year Growth For Ninth Week In A Row On Premise drinks sales were 7% ahead of the levels of June 2022 last week after more good weather, CGA by NIQ’s latest Drinks Recovery Tracker shows.

The Tracker, which calculates average sales in managed venues, has now been in growth for nine weeks in a row. The 7% figure for the seven days to last Saturday (24 June) is also the third best since the end of April.

The week began with 5% year-on-year growth in drinks sales on Sunday (18 June), as Father’s Day brought some families out to pubs, bars and restaurants. Growth peaked in line with the temperatures at 21% on Thursday (22 June) and was also healthy on Friday (up 8%) and Saturday (up 7%).

Long Alcoholic Drinks (LAD) categories were in double-digit

growth across the week, with cider sales up 20% and beer up 12%. Soft drinks (up 8%) and wine (up 2%) were solid too.

However, spirits categories (down 8%) continued a tough first half of 2023 against strong comparatives.

“Nine consecutive weeks of year-on-year growth is a great achievement by On Premise operators and suppliers,” says Jonathan Jones, CGA’s managing director, UK and Ireland. “Despite huge pressures on their disposable income, consumers clearly remain keen to drink out, and pubs and bars have overcome severe cost challenges of their own. The recent dip in temperatures may check growth, and inflation and interest rates rises will continue to make life difficult as we move into the second half of 2023, but the long-term outlook for hospitality remains good.”

Lower Valuations and Economic Uncertainty Present Opportunity for Buyers of Travel Companies Issue 168

Rising interest rates, an uncertain economic outlook, concerns about what happens when ‘revenge travel’ ends, and the recent collapse of Silicon Valley Bank have recently resulted in wave of write-downs in the valuations of travel start-ups and a general decrease in valuations for more mature travel businesses looking either to sell or raise finance.

Commenting on this trend travel investment banker Morgann Lesne from Cambon Partners states that “we’re now entering into a buyer’s market and this presents a one-off opportunity for the brave buyers out there, prices now really represent better value than ever before for those out there with secured financing or sitting on cash – in fact not just prices are negotiable, but so are terms in general including the payment schedule”.

In the past higher valuations have pushed investors and entrepreneurs to search for organic growth but

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Morgann feels that “perhaps this era is coming to an end, temporarily at least, as a buy-not-build strategy looks like it offers better and quicker returns. Now is the time to be courageous”.

Reflecting on the medium-term consequences of the current trend for lower valuations, Lesne also points out that this could result in a wave of consolidation across the travel technology space as “too many start-up and even relatively mature companies were based on fast growth and rapidly increasing valuations, which now that’s not happening they are seeing investors pull the plug and look for quick exits.”

He goes on to explain that “this forces them inevitably into industry sales at a time when the underlying business is under pressure due to cuts in budgets and staff volatility – in such an environment one or two sector leaders often end up cornering a market that only a short while before was flooded with competitors”.

Hospitality Action’s Walk for Wellbeing Returns this Autumn!

It will be soon Grab those walking shoes, tie up those laces and get ready, Walk for Wellbeing, Hospitality Action’s (HA) nationwide movement to help promote health and wellbeing within the hospitality industry, returns this Autumn.

Now in its 4th year the annual walk is a fun, flexible event all about coming together to take simple steps towards raising vital funds to support individuals and their families in the hospitality sector who are facing challenging times.

Five hosted 20km walks will take place in key cities across the UK on Sunday 8 October in London, Bath/Bristol, Birmingham, Manchester, Glasgow.

Those who can’t make that date can ‘Walk It Your Way’ at a location of their choice any time between Saturday 30 September and Sunday 15 October, encompassing World Mental Health Day on Tuesday 10 October. Created with flexibility in mind, these challenges allow participants to spend quality time on a long or short walk with family, friends, colleagues and pets while helping raise awareness and critical funds for our vital work to support those challenged in the hospitality industry.

Speaking on the event’s announcement, Craig Prentice, Patron of Hospitality Action and Walk for Wellbeing creator said: “With times becoming tougher for so many of us, it’s crucial we all take responsibility and do whatever we can to look after ourselves and each other.

Walk for Wellbeing is a perfect opportunity for the hospitality community

to come together to do just that, whilst supporting Hospitality Action and their vital work.”

Over 100 individuals and businesses have already registered to make a difference, including international hospitality company, Lore Group.

Speaking about their involvement this year, Simon Tetley, Head of Talent at LORE Group said: “Walk for Wellbeing brings the industry together to raise both awareness and funds for Hospitality Action, who provide such amazing support to those that are going through challenging times.

“Hospitality thrives through the people who work in it, and so Lore Group are delighted to be taking part in Walk for Wellbeing to support Hospitality Action.”

HA says its key priority in 2023/24 is to provide essential support, relief and security to those experiencing times of crisis, and the money raised through Walk for Wellbeing will help those in a variety of life changing ways, including: – Support the 1 in 2 people with mental health issues that contact Hospitality Action for support.

– Deliver in-person and phone counselling sessions.

– Provide emergency grants to put food on the table.

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

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

The Importance of Nurturing the Next Generation of Hospitality Professionals Through Grassroots Talent Development 10

CLH Digital

Issue 168

By Janel Clark, Programme Director and Course Tutor at HOSPA Professional Development (www.hospa.org) In a highly competitive industry such as hospitality, the key to success lies in nurturing and developing the next generation of talent. The future of the industry depends on passionate and skilled individuals who are equipped with the knowledge and expertise to drive innovation and deliver exceptional guest experiences.

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ous roles and opportunities available. By fostering an environment where younger individuals can explore their interests and develop their skills, we can shape a generation that is fully invested in hospitality and eager to make a difference.

ENCOURAGING PRACTICAL EXPERIENCE Theory alone is inadequate to prepare individuals for the diverse set of challenges offered by the hospitality industry. There are myriad circumstances and situations that arise, and I am a firm believer in the integration of practical experience into educational programmes at an early stage. Hands-on training equips aspiring professionals with essential skills that are fundamental to their success in the industry. By providing opportunities for practical learning, we empower the next generation to apply their knowledge and develop the confidence needed to excel in their careers.

MENTORSHIP AND GUIDANCE Mentorship plays a pivotal role in shaping the future of any industry, and hospitality is no exception. It is so valuable for experienced professionals to share their knowledge and provide guidance to emerging talent. Through appropriate pairings, mentors can offer insight, advice, and support; a process which helps to create a culture of continuous learning and development. Such mentorship programmes bridge the gap between academic education and real-world experiences, allowing the next generation to navigate challenges and grow both personally and professionally – with a wealth of first-hand knowledge to call upon and learn from.

COLLABORATION BETWEEN EDUCATION AND INDUSTRY A strong collaboration between educational institutions and the industry itself is crucial if we are to nurture the next generation effectively.

Such partnerships are paramount in the exchange of knowledge and to facilitate internships and work placements. By bridging the gap between academia and industry, we can align educational programmes with industry requirements, ensuring that graduates are job-ready and equipped with the skills needed to succeed.

Collaborative initiatives also provide opportunities for networking, exposure to industry trends, and a deeper understanding of the career pathways available — allowing young talent to make informed decisions about their future.

LEARNING SHOULD BE CONTINUOUS The pursuit of knowledge and professional growth should not cease after entering the workforce and as professionals progress in their careers, it becomes increasingly important to emphasise the significance of continued learning. At HOSPA, we offer specialist professional development designed to take professionals to the next level in their careers.

We have seen incredible learning journeys, with individuals progressing to senior management roles as a direct result of our courses. This not only highlights the immense value of nurturing talent from the early stages of their careers but also reinforces the importance of continuous professional development. The success of our learners constantly reaffirms our commitment to securing a bright future for our industry, where a strong foundation and dedication to learning pave the way for innovation and exceptional guest experiences.

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Issue 168

CLH Digital

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Consumer Foodservice Spend Returns To Pre-COVID Levels Across Europe – But Visits Have Yet To Fully Recover Circana, the advisor on consumer complexity has launched its latest results from its CREST service analysis, revealing continued recovery for the European foodservice sector as consumers across five markets return to bars, restaurants and other foodservice establishments. Total spend for the sector is now back to pre-pandemic levels (€308 Bn in 12 months ending May 2023).

Spain is the first country to show spend growth to pre-pandemic levels (+8%) for the year ending May 2023 compared with 2019. It is closely followed by Italy (+3%) and Great Britain -1% growth. Germany lags slightly at -2%, whilst France, with restrictions still in place in early 2022, is still down (-6%).

Whilst consumer spend has recovered to almost pre-pandemic levels in most countries, the data revealed that the sector is still seeing a longtail COVID impact with 1 in 4 consumers in Europe (24%) saying they still consider restaurants to be a risk for infection. This reduces when they are able to eat outside. Because of this, changes to consumer’s lives such as incremental work-from-home and the continued cost of living crisis, the number of consumer visits still lags behind pre-pandemic levels by -11%.

The impact is more varied by channel. For the first time since COVID hit, consumer spend in quick service restaurants (QSR) rose above preCOVID levels in June 2022 to 8% at the end of May 2023. Full Service Restaurants (FSR) continue to recover (-3% for the same period) whilst workplace and student canteens remain in double-digit losses with new working habits continuing to impact the sector even while many people are back in offices for at least some of the time.

Jochen Pinsker, the Senior Vice President of European Foodservice at Circana who has tracked foodservice and consumer behaviour trends for more than 20 years, commented: “Many in the industry can view the spend in foodservice as a sign of recovery, but this is mainly being driven by inflation and masks the fact that consumers are making fewer visits.

There is, however, large potential to bring many consumers back into restaurants, especially as the outdoor season begins.”

For consumers that are eating out, Circana revealed that growing average eater checks have helped get money into cash registers (an increase of 11% from May 2019 to 2023). Whilst people claim high price sensitivity, their actual behaviour hasn’t significantly changed: Price as a reason for choice (17%) hasn’t grown yet while satisfaction with value for money (65%) and re-visit intentions (60%) remain high.

Pinsker continued: “That said, confidence remains low as factors like inflation and economic uncertainty are concerning to consumers, which is why we are seeing small changes to reduce costs where possible – including using price promotions, cutting down on add-on items and switching to lower price channels.”

Pinsker recommended: “Create an atmosphere and ambience that encourages consumers to spend more time in. Look at extending opening hours and creating sharing products.”

2. High demand for healthy and sustainable food, especially after the pandemic. 50% of consumers said that they were more likely to order healthy food at restaurants than before the pandemic (2019 compared with 2022). Furthermore, 53% of consumers now prefer restaurants that are focused on sustainability (reducing waste, plastic use).

Pinsker added: “Whilst healthy and sustainable choices are important, our data showed that product quality and choice are the most important drivers for consumer decisions when deciding where to go – 45%.

This is closely followed by location/atmosphere – 40%. Promotions were cited as a reason for choice by just 5% of consumers.”

CIRCANA IDENTIFIED THREE KEY AREAS FOR GROWTH:

3. Consumers love to order digitally. Whether that’s for delivery, to pick up or even in a restaurant at kiosks, spending has reached €31 Bn – in May 2023 to date. Click&Collect is now the fastest growing service – growth was on the increase pre-pandemic, skyrocketed during that period and is still experiencing further gains – ten percent growth on 2022 figures to reach €10 Bn in 2023.

1. The need to socialise continues to motivate people to eat out (35% in May 2023). The data revealed an opportunity for growth in afternoon visits – which has risen from 18% in 2019 to 21% post-COVID. In fact, the importance of socialising and treat visits is growing at the expense of convenience-driven purchases.

Pinsker commented: “Click&Collect has proved popular during and post pandemic with consumers. Being able to waive payment processes, ordering at their own speed and enjoying loyalty programmes has paid off. Restaurants are however still struggling to make delivery options work for them.”

Young Risotto Chef of the Year 2023 Goes to Milan

Emily Simkins, the winner of the Riso Gallo UK & Ireland Young Risotto Chef of the Year 2023, has claimed her prize – four days’ work experience with renowned chefs Fabio Pisani and Alessandro Negrini and their team at the two Michelin starred Il Luogo di Aimo e Nadia in Milan.

Emily, who also visited the famous rice mill of Riso Gallo, said: “To be able to work in such a prestigious restaurant at the age and level I am was incredible and one of the best opportunities I’ve had so far in my culinary journey. Just a handful of things I learnt while working in Il Luogo di Aimo e Nadia; lots of Italian pastry techniques, pasta making, breads,

canapés and how to make the most amazing risotto.

“Overall, this has been a phenomenal opportunity I will never forget. I’m so glad I could experience this at the age I am so I have more of an idea of where I want to go in my career. To be able to experience first-hand the entire process – from making a plate of risotto to seeing it grow in the paddies in Italy – really rounds off the journey Young Risotto Chef Of The Year competition has given me and I feel so much more knowledgeable about everything rice.”

Emily competed against twelve young chefs in the Grand Final at the Tottenham Hotspur Stadium on

the 3rd April 2023. Emily impressed the judges with her Jerusalem Artichoke Risotto.

Anthony Gascoigne, course team leader of Hospitality & Catering at North Hertfordshire College, added: “What an incredible experience Emily has had. Many thanks to Riso Gallo and the whole team at Il Luogo di Aimo e Nadia for supporting Emily and providing such a fantastic learning opportunity.

“Young Risotto Chef of the Year continues to inspire and is a competition which gives our young chefs the platform to express themselves in a competitive environment. Many thanks to all involved.”

Prioritising Mental Health in Hospitality: The Power of Communication 12

CLH Digital

Issue 168

By Andy Hooke, Principal Health & Safety Consultant at WorkNest (www.worknest.com) The hospitality industry is known for its fast-paced and demanding nature, with long working hours, high levels of stress, and constant pressure to deliver exceptional customer service. However, behind the scenes, many hospitality workers are silently battling mental health issues that are often overlooked and misunderstood. Recent reports have highlighted the alarming prevalence of ill mental health within the sector, shedding light on the urgent need for proactive support and initiatives.

Studies suggest that half of all hospitality teams experience some form of negative mental health during their career, and only 7% of hospitality workers said they would feel comfortable talking to their employer about their mental health. These statistics are deeply concerning, considering the significant impact that mental health problems can have on individuals' lives, both personally and professionally. The demanding nature of the industry, coupled with factors such as irregular, long working hours, intense customer interactions, and high job expectations, can contribute to the development of mental health issues among hospitality workers.

Mental health can be hard to talk about. Another survey by The Burnt Chef Project revealed that 46% of respondents were either unconfident or not very confident talking to their manager and colleagues about their mental health, and 40% said they received little to no emotional or mental health support. These statistics suggest that there is much more that employers can do to reduce stigma surrounding mental health, and ensure that employees can feel comfortable raising the subject with their employer or manager in confidence, without the fear if stigma or prejudice.

Given the reluctance to speak up about mental health issues, particularly within the hospitality sector, employers should look out for warning signs that may indicate an employee is suffering with poor mental

health. You may notice they no longer want to attend events or engage with others, or are noticeably ‘quiet’, their work performance may alter with no apparent explanation, they may become irritable, have emotional outbursts or mood swings. Look at their body language; nonverbal communication is just as important as verbal communication, are they avoiding eye contact or being near people, or are they displaying signs such as having their arms folded or making other defensive gestures?

Talking is important, and sometimes being a listening ear can make all the difference. The key is to use open questions to encourage the person to divulge. The following tips can also encourage effective conversations about mental health: • Choose a good time to have a conversation and consider how you might best approach it. This could involve meeting for a coffee or lunch, or have a conversation over the phone or through a video call. While face-to-face interactions are good, you don’t have to be in the same room. The key is to create a relaxed and information environment that puts the other person at ease.

• Consider how you can instigate the conversation. The key is to use open questions to encourage the person to share any concerns they may have. While a simple ‘How are you feeling?’ can be effective, there is likely to be initial reluctance and the possibility of receiving a standard responses like “Fine, thank you, and how are you?”. If you sense that something is amiss, try asking the question again in a different way to help open up the conversation.

• Be non-judgemental. The importance of this approach cannot be overstated. While it is natural to have personal opinions on the issue being discussed, vocalising them is unlikely to be helpful and may cause the persons to become guarded and hesitant to share their problems with you in the future. Your first thought may be to respond with your own opinion on the problem. Instead, offer an empathetic ear, providing a supportive space for them to express themselves without fear of judgment.

• Actively listen, rather than listening to respond. Offer the person your undivided attention without interrupting them. It is important to be mindful of your facial expressions and body language as they can be a huge barrier for somebody who is trying to open up. For instance, standing with crossed arms and a frown would discourage someone from feeling comfortable discussing personal matters with you.

• After listening, summarise what has been shared to show that you were listening and have been attentive. This will allow you to demonstrate that you have understood and acknowledged their perspective, fostering a sense of validation and trust.

It’s important to remember that while we may not be medical professionals, we can encourage people to seek support, whether from a professional or from someone close to them. These first steps can make all the difference.

Young’s Enjoys Positive Start to 2023 with Like for Like Sales Up 6.8% London pub operator Young’s has reported revenue in the first 13 weeks of its new financial year was up 8.3% in total and 6.8% on a likefor-like basis compared with last year.

of this year. More recently we have purchased the freehold interest in The Stag (Belsize Park) and exchanged on three premium freehold properties in the south of England.”

year.

“As previously announced, I will be stepping down as non-executive chairman and will retire from the board following the company’s 2024 Annual General Meeting. I will be succeeded by Steve Cooke, who brings over 40 years’ corporate experience from his time at Slaughter and May, most recently as senior partner. Steve’s experience will be invaluable as Young’s continues to execute its proven growth strategy.

Steve will join the board as a non-executive director on 1 November 2023 before becoming non-executive chairman in July 2024”.

Speaking ahead of its annual general meeting (AGM), which took place earlier this week, chairman Stephen Goodyear said: “I am pleased to report that we have had a good start to the current financial year. In the first thirteen weeks of 2023, revenue was up 8.3% in total and up 6.8% on a like-for-like basis against 2022.

“The key driver behind our performance is continued investment in improving and growing our premium estate, which remains central to our strategy. We are already seeing the benefit from the acquisitions we made last year, which included the award-winning Griffin Inn (Fletching) in East Sussex. We will also benefit from the significant investments we made in our existing estate, with major projects at the Marquess of Anglesey (Covent Garden), Hare and Hounds (East Sheen), Hort’s Townhouse (Bristol) which reopened in March with an additional 19 bedrooms and the Clapham North (Clapham), which will be opening in August

“The Board is optimistic for the year ahead, looking forward to the Rugby World Cup this autumn and the warmup fixtures over the summer. We will continue to invest in the future growth of the business, sticking to our strategy of running premium, differentiated and wellinvested pubs and rooms. The strength of our balance sheet leaves us well-placed to make further investments and continue to generate good returns for shareholders over the long term.”

Hospitality Sector Key to the Delivery of 'S' in ESG Businesses in the hospitality sector have an opportunity to lead the environmental, social and governance (ESG) agenda and deliver prominently on social values, enabling positive change for their people, customers, and the wider community. This is according to a report produced by international law firm Womble Bond Dickinson (UK) LLP for the Energy and Environment Alliance (EEA), a not-for-profit coalition of hospitality sector leaders.

WBD and the EEA have been working together for a number of months to help businesses navigate the challenges and opportunities the ESG agenda presents. Core to this work is The “S” in ESG report, which launched yesterday.

The report provides an overview of the key social issues in the hospitality sector and seeks to advise businesses on how to maximise relationships with their workforce, customers, the supply chain and the wider community in order to make a tangible and long-lasting social impact.

The study looks in detail at some of the challenges facing the sector,

from modern slavery prevention measures to diversity, equity and inclusion. It offers an overview of existing and upcoming UK legislation relevant to the “S” in ESG, including the Retained EU Law Bill, the Modern Slavery Bill and the Worker Protection Bill, as well as flexible working and family leave provisions for working parents and carers. It also includes a helpful checklist for businesses.

Claire Wilkinson, partner and head of retail and hospitality at Womble Bond Dickinson, comments: "When we look at the different facets of ESG, the “S” factor is a fundamentally important one, particularly in a sector that is so people-focused and also a major employer with a global footprint. In the war for talent and competitive advantage, both employees and customers want to engage with purpose-led organisations that share their values. The good news for the hospitality sector is that the opportunities are there for the taking and businesses need to start setting some ambitious targets, not only for themselves but for the good of their people, customers and stakeholders."

Ufi Ibrahim, CEO, EEA, said: “Hospitality is, at its heart, an industry of people serving people. Our businesses can and in many cases do act as

platforms upon which employees, guests, and local societies thrive together. On the flip side, they’re exposed to negative social impacts which can destroy communities and businesses. The EEA thanks the Womble Bond Dickinson team for this excellent guide to legislative requirements in the United Kingdom and we are confident this report supports hospitality businesses (the majority of which are SMEs) to mitigate regulatory stewardship risk and harness social value and social equity opportunities.

WBD has always been ahead of the curve when it comes to ESG – the firm was named ESG Firm of the Year at The Legal 500 Northern Powerhouse Awards and was included in the Legal 500 Green which highlights the top UK law firms leading the way on climate change, governance, and sustainability. The firm's full-service retail & hospitality sector comprises over 150 lawyers and represents many of the world’s best-known brands including ME&M, Footlocker, Ann Summers and New Look.

The “S” in ESG report, can be downloaded here.

Travel Industry Shows Resilience in Face of Cost-of-Living Crisis Issue 168

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New research from world-leading hospitality group, Accor, has found that Britons are still prioritising travel despite the cost-of-living crisis facing many families.

erational holiday, 17 percent will bring the kids, and one in ten (9%) even plan to bring a pet on their next trip.

On average, consumers are planning to take three trips before the end of the year with a third (32%) intending to invest more in travel this year than they did in 2022, despite the financial crunch.

Eco-conscious travellers are picking train trips, with seven percent of the nation booking a sleeper train or interrail across several countries, while road trippers are planning to visit multiple destinations across the UK (15%) and further afield (7%).

Many Brits say they prioritise holidays to boost their mental wellbeing and leave stresses behind (36%), while more than a quarter of us (28%) say that taking a trip is crucial to maintain a work/life balance.

When it comes to staying off the beaten-track, Britons are split. A third of us (33%) value the lesser-visited spots while 29 percent like to tick all the tourist hotspots off their bucket list.

When choosing a trip, the majority of those asked will opt for a fast-paced city break (36%), while beach breaks remain popular with 35 percent of us planning a trip to the seaside either this year or next. A quarter (27%) of travellers are opting to get back to nature, with escapes to lakes, forest, mountain, and countryside locations proving popular.

A fifth of us (19%) are planning trips with friends this year, while 13 percent value their alone time and are organising a solo trip to relax and unwind. It’s a family affair for others as 14 percent are planning a multigen-

Accor, which owns one of the most diverse hotel brand portfolios in the industry including Pullman, Mercure, Novotel and ibis, says the research demonstrates just how central travel is to people’s priorities.

Aiden McAuley, a spokesperson for Accor in the UK, commented: “This research shows the inherent value of travel to people today. Despite the current economic climate, the travel and hospitality industry plays a vital role to the great British public.

Camerons Brewery Sells 27 Tenanted Pubs To FB Taverns Camerons Brewery has disposed of 27 tenanted pubs for an undisclosed sum, selling the sites to FB Taverns as part of a strategic move to support growth across its brewery and managed pub division.

The deal comes eight months after some of its franchised, leased and tenanted pubs in its portfolio were put up for sale.

Camerons will continue to operate 47 pubs across the UK, and the business, which also sells beers and ales brewed at its Hartlepool brewery, will retain its managed pubs including its flagship brand, The Head of Steam.

Other outlets remaining under Camerons Brewery ownership include its Urban Country Pubs brand,

formed in July 2016 following the purchase of seven venues from Leeds Brewery.

Under FB Taverns’ ownership, the businesses will remain as pubs and will continue to support their local communities. FB Taverns was founded in 2022 with an objective of growing a business primarily focused on wet-led community pubs.

The company purchased six tenanted and two managed pubs from Tadcaster Pub Company earlier this year and also acquired seven sites from Admiral Taverns last June.

Chris Soley, chief executive at Camerons Brewery, said: “The disposal of our tenanted pubs provides a strong platform for us to focus on investment for growth within both our brewing facility and managed pub estate.

“We are delighted to have completed the transaction with FB Taverns who are focussed on supporting the further development of community pubs. We wish the licensees all the best for the future and would like to thank them for their contributions while working with Camerons.”

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The 5 Principles Of How To Activate Effectively In The On-Trade 14

CLH Digital

Issue 168

By Chris Macrae, Account Director, Sense (https://sensemktg.com)

It’s no secret that with soaring energy and food costs and weakening consumer demand, pubs and bars are going through an especially challenging period.

tion. But incentives need to be offered to the venue’s entire staff, not just at the top level. Frontline staff are the face of your brand in the on-trade, so engaging them with your activation is as important as engaging your end consumers.

But despite the pressures on people’s wallets, the on-trade still remains the best place to showcase and build your booze brand.

Whether it’s for an established brand or a small craft beer, the potential impact of a good on-trade activation is huge both with consumers and your prospective trade customers.

Anything that encourages staff to work towards a team goal, whether it’s a bar tab for a staff party, or free rides home for everyone at the end of the shift, will always yield better results. Jagermeister ran a campaign where they surprised their top accounts by bringing in professional cleaners at the end of the night, with pizza and Jager cocktails provided for tired workers who could do with a well-earned break!

4. PROVIDE TRUE VALUE TO THE ACCOUNT, NOT JUST YOUR BRAND

On-trade can be a tricky area to navigate though, especially for smaller brands with less spending power. So how can brands activate in the on-trade effectively? I’ve distilled best practice into five key principles.

With the challenges facing the on-trade, it’s more important than ever to view your relationship with your customers as a partnership, not a transaction. Securing their buy-in over the long term is critical in building your brand.

1. BE SELECTIVE IN WHERE YOU ACTIVATE

So rather than cannibalising the sales of other brands, try to focus on ways to increase overall revenue for the venue with group and premium serves or food and drink pairings.

Venues are brands in their own right, with their own customers who buy into their offering. As a booze brand, being seen in these venues is as much an advert for your brand as the activation itself. So you need to think carefully about which venues you want your brand to be listed in and whether there’s synergy between them. Corona sponsoring festivals such as Boardmasters, which align with their sunshine and beachoriented brand identity, is a good example. The brand also reinforces its presence by blanketing Newquay with pop-up bars and quick-service group serves in their iconic metal ice buckets.

Consider renovation work or purchasing a usable asset to upgrade the venue, like improving the beer garden, or maybe providing TV screens for sports events or an artistic installation. Avoid whacking a logo on something they already have.

Finally, make a long-term commitment to help drive footfall and improve the venue’s revenues streams, whether that’s with the sponsorship of an activity (e.g. a pub quiz) or providing a guest DJ, chef or street food offering.

A smaller, more selective campaign is also usually better than a wide-reaching, less-targeted one. Unless you’re a really big player, there’s no point aiming for 100 pubs across the country. You’re better off focusing on the 10 which best fit your brand proposition.

For smaller brands, budget will obviously be a consideration. But in the first year, your priority needs to be investing in this relationship. On-trade activations are a trade off, and they’re a trade off in the place where you can best make an impact with your brand.

2. DON’T CREATE EXTRA WORK FOR YOUR CUSTOMERS

5. GET YOUR CUSTOMERS EXCITED

Your customers are busy enough managing a huge number of external pressures. Don’t add to their workload with your activation. In fact, you should minimise as much as possible the amount of input your customer has to give for the activity to happen.

Your trade customers should be as excited about your brand as the end-consumer, and if your activation is one consumers want to be part of, the customer will want to be part of it too.

Organise as few meetings or sign-off processes as possible. Provide your own assets for social posts (you can even boost them with your brand budgets). If your activation is a point of sale (POS) kit, merchandise it for them, or risk it finding its way into the cellar and never emerging again.

3. INCENTIVE SCHEMES NEED TO BENEFIT THE ENTIRE STAFF Often brands will offer incentive schemes to encourage venue managers and owners to support their activa-

What doesn’t excite people is yet another POS kit, so be creative in your activation. ‘Gin trees’, for example, have been great for gin brands in the on-trade. These trees carry six gin glasses at once, providing a nice visual display for the pub or bar. They also tend to come with promotional deals for consumers to encourage them to buy all six drinks at once. It’s a win-win-win for the brand, customer and consumer.

Building booze brands in the on-trade isn’t quick, cheap or easy, but it is effective. Following the above rules will ensure you build meaningful relationships with your customers, which will translate into a good rate of sale over the bar and favourable perceptions of your brand with consumers.

Deputy Tourism Minister Meets Welsh Hospitality Businesses Pictured (left to right): Barrie Robinson, Parkdean Leisure and Chair of UKHospitality Cymru committee; Dawn Bowden MS, Deputy Minister for Arts, Sport and Tourism; David Chapman, Executive Director, UKHospitality Cymru Top representatives from Wales’ hospitality sector were able to share with the Deputy Minister the strategic importance of the industry to the economy and its potential to deliver more.

UKHospitality Cymru Executive Director David Chapman said: “It was fantastic to have the Deputy Minister join us today and meet with hospitality businesses, hearing directly about the challenges they’re facing but also the huge potential that exists within the sector.

“Hospitality is a lynchpin of our economy, delivering £4 billion to the Welsh economy each year and employing 165,000 people. The fantastic experiences we offer are a huge attraction to the millions of tourists that visit Wales each year and are part of what makes Wales a leading visitor destination.

“The Minister recognised the industry’s important role and our members welcomed offers of closer

partnership working in the future to help find solutions to some of the difficult challenges facing the sector.”

Dawn Bowden MS, Deputy Minister for Arts, Sport and Tourism, said: “It was a great opportunity to meet with the members of UKHospitality Cymru last week. The visitor economy is an important part of the wider Welsh economy, supporting tens of thousands of jobs across the country and bringing in tens of millions of pounds every year.

“We are ambitious for Wales as a tourist destination and will continue to work with communities, visitors and businesses to achieve sustainable growth for tourism across Wales – and also look forward to continue working with UKHospiality Cymru to support the sector.”

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Hospitality Experts Advise Businesses How To Cater For The Solo Travel Boom 18

CLH Digital

Issue 168

often attract travellers who are uneasy about private stays, and highlight concierge services and the extended benefits that solo travellers could utilise whilst staying in their establishment.”

SEEK OUT SOLO-DINER FRIENDLY RESTAURANTS When it comes to food options, solo travelling can present numerous opportunities that might be otherwise overlooked.

Lucy shared her experience:

Solo travel was one of the emerging trends in the industry's bounceback from the pandemic. With demand for solo travel destinations, trips and inspiration skyrocketing from 2021 - demand has risen another 18% in the past 12 months.

Richard Goodall, MD of hospitality & travel tech providers, Power EPOS (www.powerepos.com), shares some of the best booking hacks and tips for solo travellers, and how the hospitality industry can attract solo travellers as demand rises this summer. Plus, avid solo traveller, Lucy Robinson, 30, from West Yorkshire shares how her experiences have made her savvy with her planning and even savvier with her budgets.

ASSESS ALL OPTIONS TO SEE HOW YOU CAN SAVE ON ACCOMMODATION Travelling alone can come with a high price tag if you’re not savvy, and accommodation can seem overwhelming at first glance. If you want a higher sense of security, a hotel is a great option - but there are other factors that can make other options more affordable overall.

Lucy advises: “Consider things like location, as it may be worth paying more for a better location where you can save money on transport, and ensure you feel safer walking home at night from the busiest and most tourist-friendly spots.”

“Another great option is the humble hostel - if you want a better chance to meet like-minded individuals and a cheaper bed, a same-sex small dorm can be an affordable and safe option. There’s also been a big rise in pod-hostels in recent years where you get your own (small!) secure sleeping space with the price tag and more basic shared amenities of a hostel.”

HOW CAN HOTELS ATTRACT MORE SOLO STAYS? Hospitality expert Richard adds: “No hotel wants numerous empty rooms, especially over the profitable summer period. If there are rooms spare, there are ways that hotels can attract last-minute guests and solo travellers.

Attracting digital nomads and solo travellers for extended periods by promoting their internet access, amenities and workspaces is also a great way to turn empty rooms into extended stays for solo travellers and those working abroad. Making their robust safety policies clear can

“Eating alone is still one of the things that I feel least comfortable doing but every trip I try to branch out and put aside that worry - people genuinely don’t care as much as you think that you’re dining alone!

Lucy talked about how her interests and passions allowed her to connect with local on her travels: “One thing I’ve done on a few of my solo travels is work up the courage to go to bars alone - in Rome and Madrid I’ve met some incredible friendly people in my community through going to LGBTQ+ spaces, and will definitely keep seeking out people that share my interests.

“If you’re seeking company, try and find your tribe! If you’re big into rock, find a rock bar. If you love open mics - go along to one while you’re away.

Ask friends for recommendations and trust Google when planning your trip so that you know the restaurant and food is going to be worth it - and don’t be afraid to eat on your own time. If you’re concerned you won’t get a table on your own, try eating a little earlier or later than the average local. Another tip if you struggle with this is to stay in accommodation where you can cook your own food or have a fridge for picnicstyle meals. It’s both cost-effective, delicious, and very immersive to take a picnic of delicious fresh local goods to a park or the beach and take in the sun and sights.

Hostels are another great way to meet like-minded people - or people you’d never interact with usually - I had some incredible chats in an offgrid hostel in the Lakes during a snowstorm when we were all hiding out and eating and drinking together in the evening. Equally visiting hostel bars can be a good way to meet new people, or feel less self-conscious alone - as the majority of people are in the same boat as you.”

MD of Power EPOS, Richard Goodall discussed how restaurants and bars can capitalise on the booming solo travel trend:

“Tripadvisor allows people to filter businesses by audience category (such as couples, business and solo travel). The more positive solo travel reviews you encourage and receive, the more likely you’re going to be considered as the go-to place and see bookings fill up as a result. You can create a wonderful community ethos with this approach and even look to offer incentives and discounts for these guests.”

“For restaurants, look at your seating arrangements and how you organise your covers to see if there’s room for solo dining options. Bars and counters often feel less formal and more attractive to people who might want to dine on their own, and can provide extra and faster covers to increase revenue through your establishment. If there are tables left unbooked, advertising last minute openings on social media and targeting solo diners with marketing incentives such meal offers can be a great way to secure bookings instead of letting the cover go to waste.”

TRAVELLING SOLO CAN MEAN SECURING SOUGHT-AFTER TICKETS It can be daunting to immerse yourself into evening culture when you are solo travelling, but for those who want to meet new people, prebooking tickets to events ensures you get to look forward to new experiences with a like-minded audience.

Richard offered advice to promoters and event organisers: “Often the last-minute seats that will be available are singular - meaning attendees have a better chance of catching that last minute show, concert or performance at a better view as a solo traveller.

“For promoters and theatres, announcing last-minute tickets with a promotion can be a sure-fire way to fill up those remaining seats.

Leveraging local influencers or your social media can also help promote attending your performance alone as an attractive pursuit for those who may be staying in the area without company.”

Lucy shares some of her favourite memories going to an event solo in Spain: “One of the best experiences I had in Madrid was attending a gig in the botanical gardens to see one of my favourite Spanish bands - the vibes were impeccable and I had the best time - just immersing myself in the Spanish music, stunning location, dancing crowd, and pints of sangria!”

FIND YOUR TRIBE

Booking expert, Richard Goodall added the importance of businesses embracing solo traveller customers to fulfil bookings: “If you’re a business that relies on tourism and new customers, it’s important to stay on top of trends and ensure you are capitalising on them. Whether you are a bar or a hostel, one way of building a stronger booking base with solo travellers is through TripAdvisor.

MAKE SAFETY A PRIORITY Safety is often a topic discussed when it comes to solo travel, but Lucy shared her top tips to not let this deter solo travellers from enjoying the freedom that comes with it: “Often people talk about the dangers of travelling alone, but there are steps you can take to make transport affordable and safe! Make sure you’ve thoroughly researched the areas you want to stay and visit before you book - and if possible making sure your accommodation is in a safer area with lots of public transport links and well-lit streets.

“Another great tip when you’re walking along and want to look like a local is to have your headphones in with Google Maps directing you through them. That way you can look like you know exactly where you’re going without looking at your phone, and coming across as lost or unsure” Hospitality businesses can elevate their offering for solo travellers by offering safe route partners, Richard advises; “As a bar, restaurant or hotelier, there is more you can offer to support the solo traveller community and improve their experience.

Consider partnering up with a local taxi provider, public service transport provider or walking guides that you can offer to solo travellers when they are at your establishment. You could work with them on a commission basis meaning it can be financially beneficial, and also provides an integral service for solo guests.

“This provides a greater level of customer care, which in turn makes you more popular for recurring bookings with the community. It’s an added bonus if you are able to set up an economically viable system with the business partner too! ”

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 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

NTIA and Sacha Lord Instruct Legal Team to Challenge the Government on Drug Testing at Festivals Issue 168

The Night Time Industries Association & Nightlife entrepreneur, Sacha Lord, have written to the Home Office demanding a judicial review following its decision to ban on-site ‘pop-up’ labs to test drugs at festivals.

The NTIA & Co-founder of Parklife Festival, and Greater Manchester’s night-time economy advisor to the mayor Andy Burnham, accused the home secretary Suella Braverman of “putting lives at risk” after her department did a dramatic U-turn and demanded licences to test drugs at all festivals.

The Home Office announced on 8 June 2023 that on-site drugs testing at music festivals would require a Controlled Drugs Licence and that testing must take place at a named, permanent premises rather than at festival sites.

In a letter to the Home Office, the NTIA & Lord demanded that the decision be immediately reversed and the previously agreed arrangement for drug testing be restarted.

Since 2014 there have been on-site drug testing labs at music festivals in the UK. The service has been provided with the agreement of local police and councils by way of a Memorandum of Understanding with festival organisers and the drug testing companies.

Operating on a cross-agency basis, means information about dangerous drugs circulating at an event can be passed on to festival goers, organisers, police and medical services while any harmful substances can be destroyed or passed to the police.

On-site testing also enables medical teams to treat anyone who has an adverse reaction quickly and effectively because they will already be aware of the drugs chemical composition.

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Lord said: “This on-site testing has saved lives and the absence of it puts lives at risk.”

The leading provider of on-site drug testing, The Loop, was informed at the beginning of June that a Controlled Drugs Licence was needed which would require the company to have a permanent laboratory.

The NTIA and Lord wrote in his letter that despite denials to the contrary, “the Home Office is well aware that on-site drug testing has been taking place at festivals across the country since 2014.”

“In a response to the Digital, Culture, Media and Sport Select Committee report on the future of UK music festivals presented in August 2021, the Government said it ‘will continue to support backof-house testing on substances that have been seized as this can provide useful intelligence and enable festival organisers and other partners to implement harm reduction measures’.”

The letter also pointed out that in response to a question in The House in July 2018, the then Policing Minister, Nick Hurd MP, said the “Home Office’s position, and that of Ministers, is that these are local operating decisions that we are not standing in the way of.”

The time involved in sending drugs away from the festival for analysis defeats the purpose of on-site testing, the NTIA and Lord stated.

“On-site testing produces immediate results which can be acted on by drug users, festival organisers, the police and medics. The labs also present a safe, anonymous area for a drugs amnesty scheme to be operated, thereby taking dangerous substances out of circulation at festivals.”

Solicitor Sheds Light On Key Issues Impacting Scotch Whisky Sector 20

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Issue 168

Following the United Kingdom's withdrawal from the European Union, the Scotch Whisky industry has grappled with introduced regulatory changes and uncertainties. The industry, heavily reliant on the EU's single market and trade agreements, must now navigate different regulations and potential disruptions to supply chains in the new trade relationship between the UK and the EU.

TRADE BARRIERS AND TARIFFS: The imposition of trade barriers and tariffs has been a significant concern for the Scotch Whisky industry. Trade disputes, such as those between the United States and the European Union, have in the past resulted in retaliatory tariffs on Scotch Whisky exports. While Brexit untangled the UK from that particular dispute, it has its own disputes and uncertainties over tariffs now. These tariffs increase the cost of Scotch Whisky for consumers and create market uncertainties, affecting the industry's competitiveness and growth potential.

INTELLECTUAL PROPERTY PROTECTION: A Scottish solicitor who specialises in the spirits industry has spoken about the challenges currently being faced by the Scotch whisky sector after conducting an analysis of the industry’s production, sales, and global reputation.

Angus MacLeod, Partner at law firm Wright, Johnston & Mackenzie LLP (WJM), has highlighted some of the key issues affecting the whisky industry, and discussed the strategies that can be employed to overcome them.

Angus, Head of the firm’s Inverness office, said: “As leading legal advisors in the drinks sector, we recognise the importance of understanding and addressing the pressing issues that are currently facing the Scotch Whisky industry.

“After conducting an in-depth review of how Brexit-driven regulatory changes, trade barriers, sustainability concerns, and other global challenges might impact clients in this sector, it is evident that the road ahead presents both challenges and opportunities.

“From combating counterfeit products to addressing sustainability concerns, the industry must adapt and innovate to thrive in a highly competitive global market.”

Some of the findings from the review found:

BREXIT-DRIVEN REGULATORY CHANGES:

The Scotch Whisky industry continues to battle against counterfeit products and the misuse of its protected geographical indication (PGI) status. Unscrupulous producers in various parts of the world attempt to imitate Scotch Whisky or to produce “piggyback” products, misleading consumers and damaging the industry's reputation. Strengthening intellectual property protection and combating illicit trade remain significant priorities for the industry to safeguard its heritage and maintain consumer trust.

SUSTAINABILITY AND ENVIRONMENTAL CONCERNS: As global awareness and concern for environmental sustainability grow, the Scotch Whisky industry faces increasing pressure to address its environmental footprint. Issues such as water usage, energy consumption, waste management, and carbon emissions are key areas of focus. The industry is striving to adopt sustainable practices throughout the supply chain, including sourcing ingredients responsibly, reducing energy consumption, and implementing circular economy initiatives.

CHANGING CONSUMER PREFERENCES: The evolving tastes and preferences of consumers pose challenges for the Scotch Whisky industry. Younger consumers, in particular, may have different drinking habits and preferences compared to previous genera-

tions. The industry must adapt to changing consumer trends, including the demand for premium, craft spirits, experimentation with new flavours and styles, and the rise of alternative spirits categories. All of this has to happen whilst preserving the heritage factors within the industry’s brands, which are key to its success.

GLOBAL COMPETITION: The Scotch Whisky industry faces intense competition from other global spirits producers. Whiskies from countries like Ireland, Japan, and the United States have gained popularity and recognition, challenging Scotch Whisky's dominance. The industry must continue to emphasize its unique heritage, quality, and craftsmanship to maintain its position in the global market.

BREXIT AND WORKFORCE CHALLENGES: Brexit has also created concerns about the availability of skilled workers in the industry. Like many industries, workers in the Scotch Whisky industry, including distillers and blenders, come from other EU countries.

Changes to immigration policies and potential labour shortages pose challenges for the industry's workforce, potentially impacting production capabilities and expertise. Navigating new rules for skilled worked migration can be challenging, but skills gaps have to be filled.

RESPONSIBLE DRINKING AND REGULATIONS: Promoting responsible drinking and complying with regulations regarding alcohol advertising, labelling, and marketing are ongoing priorities for the Scotch Whisky industry. Striking a balance between promoting the brand and product while adhering to strict regulations ensures the industry maintains its reputation and contributes to the responsible consumption of its products.

Aside from these challenges, Angus believes the Scotch Whisky industry remains resilient and adaptable. He continued: “Despite the myriad challenges faced by the Scotch Whisky industry, I firmly believe in its enduring resilience and remarkable adaptability.

“The industry has weathered storms throughout its history, constantly evolving to meet changing times and consumer demands.

“With its unwavering commitment to innovation, quality, and craftsmanship, the sector will undoubtedly navigate these challenges, emerging stronger than ever before."

Willenhall Pub Gets £230,000 Makeover

The County on Walsall Street, Willenhall re-opened late last month following a major investment of £230,000.

The pub is part of the Proper Pubs division at Admiral Taverns and has undergone a complete transformation with brand-new furniture, flooring and soft furnishing throughout to ensure a more welcoming look and feel. Both the front and back bars have also been revamped, with a pool and darts area installed in its function room with a brandnew sound system. Whilst outside, the County’s garden has been completely transformed, including new-signage, lighting and furniture.

To celebrate the opening, customers enjoyed a weekend packed of entertainment, with a live DJ on Friday night, followed by Karaoke and live music on Saturday, from artist, Jo Safina. The pub also received a special visit from the local Mayor and Mayoress, Councillor Chris Towe and Mrs Louisa Hughes, who officially opened the pub.

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

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

For more information on WJM go to www.wjm.co.uk

The County is offering a wide range of drinks offers, including cocktails, wine, and fizz promotions. The pub will also be hosting an annual schedule of events with offers all year round for the local community to enjoy, as well as charity events. Operator, David Robin’s first aim is to raise money to have a lifesaving defibrillator installed at the County.

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

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

Proper Pubs is always supporting its communities through an array of events and charity fundraising initiatives, from Christmas selection box collections to local foodbank donations. Proper Pubs recently installed its 85th defibrillator across its estate with the help of its locals through fundraising.

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

1,000 Breaks Gifted To Unpaid Carers 22

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Issue 168

Last year, The QHotels Collection spearheaded an initiative which saw carers the length and breadth of the country rewarded for their contribution and commitment. Partnering with Carefree, The QHotels Collection have been working to provide complimentary breaks for carers who need it most.

Carers who’ve stayed at The QHotels Collection’s hotels and resorts have shared incredibly moving feedback following their breaks at hotels such as Forest Pines Hotel, Spa & Golf Resort, Belton Woods Hotel & Spa and Crewe Hall Hotel & Spa.

The QHotels Collection have now given over a thousand breaks to unpaid carers across their portfolio of resorts.

One carer noted, “When I arrived and looked round and saw how beautiful the place was, I actually cried. I cried because I felt understood and valued. Someone who donated that beautiful break must have understood somewhere in their life, that caring is a tough job. For those few hours, I left it all behind. I actually felt human and valued.” – Carer and guest of Crewe Hall Hotel & Spa.

These are unpaid carers who selflessly give their time, their love, and their energy to look after families and groups who don’t fall into the normal NHS care support service. Eligible carers aged over 18 who provide 30+ hours of unpaid care each week are invited, through Carefree, to take an annual break away with a companion at a time and location that works for them.

Working with Carefree, The QHotels Collection aim to help the wellbeing of these carers, who often suffer from mental and physical ill-health as a result of their caring role. This support will shape the social care landscape for years to come and ensure that these vital workers feel able to give their essential care in the future and beyond.

Carefree is a multi-award-winning charity that transforms vacant hotel accommodation into vital short breaks for full-time unpaid carers, who are rarely recognised for their frontline role and lack access to the same support as NHS staff or paid care home workers. Carefree reports that 88% of carers that have taken a break using their service, wouldn’t have been able to without this initiative. 96% reported an improved wellbeing, 77% said they felt less socially isolated and 85% felt able to cope with their role after taking a Carefree break.

Group Chief Executive of The QHotels Collection, Richard Moore, explains, “My colleagues and I feel incredibly grateful to be able to support a truly deserving community of unsung heroes through the Carefree platform. The feedback we’ve received from the unpaid carers who’ve stayed across The QHotels Collection is a testament to the whole initiative lead by Carefree. We are hugely passionate about making purpose-led impact, and we look forward to building on this initial milestone, supporting more and more carers deserving of a break away”.

Charlotte Newman, CEO of Carefree says “The care shown for our nation’s unpaid carers across the business is extraordinary – from the revenue managers keeping the donated inventory up to date, to the staff welcoming the carers at their hotels. ESG initiatives fail when they feel to employees like corporate speak but everyone at The QHotels Collection knows that there’s a carer facing unimaginable challenges behind each stay, and they do everything they can to make that person feel valued and recognised by society.”

Newly Launched Chef Development Programme Placed Front and Centre In Hotel Group’s Training Ambitions tion, family-run business, Pinney’s of Orford.

A privately owned Suffolk hotel group has launched its own chef development programme.

On this momentous day for the group, Sophie Jeffrey, Training and Development Manager at The Hotel Folk said:

Nine chefs from The Hotel Folk, which own and run six properties and an entertainment venue across Suffolk, have committed to join the first course.

“We are delighted to have launched the Chef Development Programme for The Hotel Folk group. This has been a fundamental stage in the progress of our training offering at The Hotel Folk and I am so proud to see it come to fruition.

The programme was launched at the Suffolk Food Hall in Wherstead, near Ipswich where the trainee chefs will undertake a series of monthly masterclasses provided by hospitality experts HIT Training. It will form part of HIT’s award-winning and market-leading Chef Academy.

“We focussed on offering the programme to Folk already within our kitchens to really emphasise that we want to develop those already within the group and show them one of the paths that they can take to build a career with the company.

Monthly masterclasses will cover nose to tail butchery, shellfish, bread and dough, vegetables and protein, game and offal and bakery and patisserie.

All the sessions have been scheduled to work with the seasons with food safety, and health and safety practices embedded into the programme.

Entering the programme at a range of all levels, the nine chefs were welcomed by the group’s CEO, David Scott and Training and Development Manager, Sophie Jeffrey, who spoke about the importance the company places on investing in its Folk and the programme playing a big part in this.

Chefs were then introduced to the HIT team including the Chef Academy’s lead trainer, Steve Wiltshire, who will run the off-site masterclasses. Steve has 30 years’ experience as a chef within three rosette and Michelin star hotels and restaurants, and a further five years in the training industry, teaching budding chefs everything he knows.

Also key to the chefs’ progress within the programme is Training and Development Chef for The Hotel Folk, and their mentor within the company, Andrew Clements. Andrew will be the chefs’ main point of liaison throughout the programme and comes with a plethora of experience in the kitchen having begun his career as one of the original apprentices at Jamie Oliver’s Fifteen restaurant and featured on TV’s Jamie’s Kitchen. Since then he has worked in several prestigious hotels and restaurants with famous names including Rick Stein's Seafood Restaurant in Padstow, John Torode in London, Yotam Ottonlenghi, Marriot Hotels in Kensington and the Ritz Carlton Hotels in Barcelona.

Chefs will also take part in masterclasses alongside some of The Hotel Folk’s Head Chefs and visit local suppliers to increase their producer knowledge, the first of which will be with award-winning, third genera-

“I am thrilled that we have had so many decide to step forward for our first cohort and I look forward to seeing our trainees go from strength to strength, with the support of HIT Training, as well as The Hotel Folk’s Training and Development Chef, Andrew and Head Chefs within the group.”

Andrew Clements, Training and Development Chef for The Hotel Folk, said: “This is a big step for the group, as we introduce a new way of training and investing in our kitchens and developing the chefs that have put themselves forward and want to progress their career with The Hotel Folk.

“This programme is especially important for me as I started my career as an apprentice, and being a mentor for these nine chefs makes it feel like I have come full circle from the mentee to the mentor. I hope that my experiences of working my way up within the industry means that I am in a fantastic position to support and help these chefs to develop their career.”

Steve Wiltshire, Chef Academy Lead Trainer for HIT Training, said: "It gives me great pleasure to deliver our Chef Academy masterclass sessions to the group of talented and passionate chefs in this cohort. I look forward to seeing these chefs develop and enhance their skills and knowledge throughout their apprenticeship journey. The future is very bright for the culinary team with The Hotel Folk."

For further information about career opportunities with The Hotel Folk visit www.thehotelfolk.co.uk

Greene King Pub Partners Reaches New Hive Pubs Milestone ‘Hot Honey’ burger. Synonymous with Hive Pubs, customers are signposted to dishes that include ‘Hot Honey’ via a little bumble bee sign.

Greene King Pub Partners, the leased, tenanted and franchise business unit of Greene King, has reached another milestone in the rollout of its Hive Pubs concept.

As part of the new menus and product range, new deals and promotions have been incorporated into the Hive Pubs offer including 2-4-1 burgers on Tuesdays, Pizza and Moretti Wednesdays and a steak dinner for two offer on Thursdays.

As part of the development and growth of Hive Pubs, a set of new menus have been created enabling Hive Pub franchisees to further grow their businesses.

Curated by the Hive Pubs operations and marketing teams in conjunction with the Greene King food team, the new Hive Pub menus have been designed to increase customer satisfaction and drive revenue growth for franchisees and their pub businesses.

The new menus mark a significant step in the development of the Hive Pubs concept, as the offer is tailored based on the nuances of the customers and communities they serve.

The majority of Hive Pubs will now offer a ‘core’ menu of pub classics and favourites alongside exciting new dishes from various categories including small plates, tacos, flatbreads and a Katsu curry.

Dan Robinson, Managing Director of Greene King Pub Partners, said: “These new menus are an exciting and important step in the development of Hive Pubs and our franchise offer as a whole.

Those Hive Pubs with a smaller food focus will provide a more simplified menu centred on pub classics, enabling franchisees to focus on delivering a smaller selection of dishes with precision and excellence.

For franchisees seeking to provide a more significant food offer, an extended menu is now also available which includes premium dishes such as risotto, lamb shank and an Eton Mess Sundae.

In addition to the revised menus, seasonal specials will also be incorporated into the Hive Pubs food offer for the first time, whereby fran-

chisees will be enabled to select their own specials enabling them to add unique flair to their menus.

One common feature across all the new Hive Pubs menus is the introduction of a signature ‘Hot Honey’ used in a range of dishes such as a

“The menus and enticing promotions will appeal to customers, enabling our franchisees to grow their revenues. Seasonal specials also mean franchisees can showcase their creativity and get innovative with their menus.

“Already our franchisees are seeing the impact of the new menus, with like-for-like sales and spend per head all increasing since their introduction.”

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Heartwood Collection Secures Additional £100m Of Funding OakNorth and Alchemy is testament to the strength of the business that the team at Heartwood is building. It will enable us to build on our success to date as we focus on growing Heartwood Collection into the UK’s leading premium pubs and pubs-with-rooms business.”

Heartwood Collection has secured additional funding to support its rollout into freehold pubs and pubs-with-rooms.

As part of this funding, a new banking facility of £50m has been agreed with OakNorth Bank, the neobank for entrepreneurs, by entrepreneurs. Funds advised by Alchemy Partners have committed £50m to-date and Alchemy Partners is supporting the Group’s rollout, with an expected further £50m investment into the Group to support its growth.

Mark Derry, Chairman of Heartwood Collection, said: “This new funding will be deployed for acquiring additional freehold sites, and it will underpin our target of reaching over 60 sites and 500 rooms over the next four years. While ambitious, we are confident that our combination of highly skilled chefs, warm hospitality and characterfilled pubs leaves us ideally placed within a market which is considerably underserved.”

Heartwood has immediate access to this new funding, and it will be used specifically to acquire new freehold pub sites in the right UK locations. The Company continues to seek out active opportunities to buy characterful pubs – where it can renovate and refurbish where required.

This funding comes on the back of strong recent trading (showing positive covers and spend per head growth), a recent rebranding, and progress in acquiring new sites; the Group has already completed the acquisition of 11 freehold sites over the past twelve months and is close to completing on a further five in the summer of 2023.

With the support of OakNorth and Alchemy, the Group will continue to focus on acquiring freehold pubs and pubs-with-rooms with the ambition of reaching at least 60 sites by June 2027. As part of this, Heartwood has the aim of providing nearly 500 boutique bedrooms in the same time period – in a market which remains significantly underserved. This will mean the creation of a further 1,500 jobs up and down the UK, representing a significant contribution to local economies, and take the total number of Heartwood employees to 2,700.

Richard Ferrier, Managing Director of Heartwood Collection, commented: “This additional support from

Ben Barbanel, Head of Debt Finance at OakNorth Bank, said: “Heartwood Collection is one of our longest-standing clients and Mark Derry and the team are a great example of the excellent entrepreneurs we have in the UK. The Heartwood Inns and Brasserie Blanc brands are some of the finest the UK hospitality sector has to offer. Despite ongoing economic challenges, the business is set for future growth which is a testament to Heartwood’s leadership and the brilliant team that’s been built. Working alongside the hugely talented team at Alchemy Partners was once again very enjoyable and we hope to complete many more transactions with them in the future.”

Thomas Boszko, Partner, Alchemy Partners, added: “I believe that Heartwood Inns are the best food pubs out there. The pubs provide an offer that guests love, and I’d like there to be a lot more of them, and I’d like them to all be freehold. Oaknorth has been a superb partner to Alchemy many times before, and I am pleased to be working with them again. Their support, combined with Alchemy’s continued equity investment, provides new funding which will help fuel our ambitious growth plans.”

Shepherd Neame’s Chief Executive Joins City Drinkers In Celebrating The Return Of City Beerfest and get people along to the Guildhall for City Beerfest this week – and hopefully help raise money for charity.”

Jonathan Neame, Chief Executive of Shepherd Neame and Master of the Worshipful Company of Brewers, joined Company Clerk Nick Tindal and Company Beadle James Fitzgerald in raising a glass with drinkers in the City of London to promote this week’s City Beerfest.

The informal pub visits kicked off at the Old Doctor Butler’s Head tucked away in Masons Avenue; continued at the Cock and Woolpack in Finch Lane, and culminated at the Jamaica Wine House in St Michael’s Alley.

The trio wore ceremonial dress as they visited three of Shepherd Neame’s City of London pubs to raise awareness of the event.

In addition to the beer vouchers, the Shepherd Neame team also drew attention to the promotion by giving away Bear Island-branded sunglasses, Shepherd Neame’s City of London pub walk maps, and Singha-branded visors. Customers could also scan a QR code to be entered into a prize draw for a top prize of a tour of Shepherd Neame’s historic Faversham brewery and overnight stay, and five runner-up prizes of brewery tours for two.

They were handing out free beer tokens for the City Beerfest, which returns to London’s Guildhall Yard on Thursday (July 6). Shepherd Neame will be among 11 brewers taking part in the event, with 40 different beers on offer, along with delicious street food and live music, all in aid of the Lord Mayor’s Appeal.

“City Beerfest hadn’t happened for three years until last year, so it is great that events like that are back,” said Jonathan Neame. “It has raised a terrific amount of money for charity over the years.”

He added: “By visiting three of our pubs in the City, we wanted to raise awareness as much as we could

Clerk Nick Tindal said: “It was a fantastic afternoon, we received a great reception from customers as we went round the pubs and hopefully have encouraged lots of them to come along and join us for a pint at City Beerfest!”

ceda Launches ‘Introduction to Commercial Kitchen Design’ Programme The nine modules that make up the ‘Introduction to Commercial Kitchen Design’ Programme are now uploaded to and available on the ceda ELearning Platform.

The modules, which can be taken individually or collectively as a programme, are aimed at providing foundational knowledge of the topic and are all ceda certificated. We have worked with Mike Sinclair, who has over 35 years experience in the catering design and implementation sector and our marketing and design partners CreationADM, to create the learning.

The modules can be used to introduce the nuances and technicalities of our sector to designers that are new to our industry or by way of continued professional development for existing designers, or indeed

other roles within your business that want to develop and/or cross-skill.

The module titles are:

ing programmes covering ‘Catering Project Management’, ‘Warewashing’, ‘Combination Ovens’, ‘Refrigeration’ and many more.

• Receiving a Brief • Catering Process • Design Process • Computer Aided Design (CAD) • Kitchen and Associated Areas • Food Service Areas • Wash Up / Utensil Wash Areas • MEP Drawings • Project Management They join the ‘Commercial Kitchen Services’ modules – covering Electrical Knowledge, Gas Knowledge and Plumbing Knowledge – as ceda created content, exclusively available to Members.

ceda Director General, Adam Mason, comments, “We have seen usage of our platform really accelerate since 2020 and now regularly record over 600 users every month. More and more Members are understanding the importance of developing their people and how this positively impacts both performance and loyalty.”

Over the coming weeks and months, we will also be uploading e-learn-

“Our objective of creating a culture and provision of career-long learning, education and development for all roles within our industry, that is free of charge to any member of staff within a ceda Member company is an ongoing process and whilst there remains much to do, progress and uptake so far is great.”

There are now 155 learning modules on the platform and Members have free of charge and unlimited access to them – https://ceda.maguiretraining.co.uk/modules/lms/guest/coursecategorylist.aspx

MAG Laundry Equipment Reaches 5,000 Hotel Milestone MAG Laundry Equipment has supplied and assisted more than 5,000 hotels with their products and services. A new achievement and milestone for the leading supplier of commercial & industrial laundry machines.

The morning after a night away hotel beds are often stained with fake tan, red wine and other stubborn stains. Commercial laundry detergents by MAG come highly recommended and have been tried and tested to excellent satisfaction.

With guests looking for the very best experience many hotels rooms greet their visitors with perfect quality, crisp, white linen. MAG Laundry Equipment helps hotels, guest houses and hospitality organisations get bright white results every wash!

MAG’s nationwide fleet of competent and qualified engineers has successfully assisted over five thousand hotels with their products, services, information and support. MAG also supports hotels with ozone generators to sanitise hotel rooms and remove unpleasant odours.

MAG supply, install and service hotel laundry equipment across the UK and worldwide.

MAG’s products include commercial washing machines, tumble dryers, detergents, ironing presses and finishing equipment. Since 1922, for the last 100 years, MAG’s products have been improved and developed to become some of the most energy-efficient, reliable and great value machines on the market.

If you are looking for a high quality hotel washing machine or tumble dryer speak with MAG who stock a range of different capacities for small, medium and large hotels. To find out more about MAG’s hotel laundry machines phone 01422 244733 or visit www.maglaundryequipment.co.uk/sectors/hotels/

Arc Inspirations To Close All Sites For One Day This Week To Host Company Festival Issue 168

Bar group Arc Inspirations will close all 19 of its sites on Tuesday 4th July for the first ever ‘Arc in the Park’, a company-wide festival.

Held in a secret location, the event will give more than 1,000 team members the chance to enjoy an exclusive, unforgettable festival experience. With a main stage of live performances all day, music will come from Urban Soul Family Gospel Choir, Gypsies of Bohemia, New York Brass Band, Kristix Drumming and Sweet on Sax, with Brewdog, Britvic and Molson Coors providing bars offering wine, spirit mixers, beer, cider, hard seltzers and soft drinks.

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food options, including pizzas, burgers and tacos, and enjoy an array of garden games and a silent disco. The event will also include the company’s annual Nobody Does It Better awards, which recognise the unsung heroes in the business.

Arc Inspirations co-founder and CEO, Martin Wolstencroft said: “As we continue to grow, it becomes more important than ever to attract and retain the best people, and we’re always looking at ways to incentivise and reward our people for their hard work. Arc in the Park will be the mother of all summer parties and I can’t wait to bring everybody together for a really special day.”

Take A Look Inside New Colwyn Bay Pub Following £200,000 Makeover Team members will be able to choose from a range of delicious street

The Toad in Colwyn Bay reopened on Friday 30th June following a transformational £200,000 investment from community pub company, Admiral Taverns, which owns nearly 1,500 community pubs across England, Scotland, and Wales. Together with Admiral Taverns, licensee Peter Hammond has worked hard to add a touch of sophistication to the pub, whilst enhancing and modernising the overall look and feel.

Inside, the pub has been given a new lease of life with a full refurbishment including a new bar, brand-new modern furniture, flooring and fixtures throughout as well as a refreshed coastal colour scheme of pale blue and light grey. Outside, customers are greeted with new signage, lighting, and windows with a dark and light blue tint.

At the helm is licensee, Peter Hammond, who brings a wealth of experience and charisma to the pub.

Having run The Toad for 18 years – and having been in the hospitality industry for 35 years – Peter has turned this establishment into one of the most popular food-led pubs in the area. Peter will use his knowl-

edge and expertise to ensure The Toad remains a pillar of the community where family, friends, children – and their four-legged friends – are all welcome.

Peter Hammond, licensee at The Toad, said: “I am thrilled to have reopened The Toad and showcased its revitalised look and feel to the community. I am extremely pleased with the results and am extremely grateful for all the support I’ve received from the community over the last 18 years. I am glad to have welcomed back the local community and cannot wait to introduce the pub’s fantastic new offerings!”

Becky Whitlock-Torr, Business Development Manager at Admiral Taverns commented: “It’s fantastic to see how passionate Pete is about The Toad, which has been demonstrated through the excellent refurbishment and his commitment to the pub for 18 years. The pub looks amazing, and I can see this being the perfect hub for the Colwyn Bay community. I would recommend anyone in the area to take a visit, and I wish the pub every success for the future.”

Arkell’s Brewery Announces the First Couple to Complete Their 180th Anniversary Ale Trail Arkell’s Brewery, Wiltshire has revealed the first couple to successfully complete the special Arkell’s 180th Anniversary Ale Trail. Their journey around Arkell’s Cask Marque accredited pubs demonstrates enthusiasm and a love for great beer & great pubs.

The Arkell’s 180th Anniversary Ale Trail, launched earlier this year to commemorate 180 years of brewing, has attracted over 200 followers, not just locally but from a range of places across the nation including Lincolnshire and Cambridgeshire. This trail takes beer enthusiasts or pub lovers on an adventure around Arkell’s pubs, bars, and taverns serving a range of Arkell’s brews.

The trail is hosted on Cask Marque’s CaskFinder App. Cask Marque is the independent award for serving great quality cask ale. Their CaskFinder App is free and can be downloaded on a mobile phone.

Once downloaded, registering is required, followed by joining the Arkell’s trail. With prize points at 10,20,30,50 and 75 scans, not every pub has to be visited to earn a prize.

in September so as part of my training plan I attempted to walk to most of the pubs, although I did have to be a little more creative with some of the further ones and drive so far then walk to the pub, and back to the car, but it all helped. Thanks to Arkell’s I even managed to get my husband to join me on some of the training walks as it involved a pint of ale for him!”

As the first couple to conquer the Arkell’s 180th Anniversary Ale Trail, Peter and Anne have claimed a multitude of prizes so far and have now earned a private brewery tour led by Arkell’s master brewer, Alex Arkell, where they will gain insights into the intricate brewing process and have the opportunity to taste some of Arkell’s latest creations before they head to the brewery tap for lunch.

In addition, they are the only ale trailers to be presented with a commemorative certificate to mark their achievement as the first to visit all 83 sites, and George and Alex Arkell met them at the last Arkell’s pub on their trail.

However, Peter and Anne Hanscomb, from Swindon, have completed them all! They embarked on this adventure, travelling through Wiltshire, Gloucestershire, Oxfordshire, Berkshire and Hampshire. After visiting each of the 83 designated locations on the trail, they have emerged as the first couple to complete the challenge in just three months.

Alex Arkell, sixth-generation of the Arkell family said “We’re really excited about this ale trail. It celebrates so many things; our milestone anniversary, the Great British pub, and interesting, fresh beers, produced by our local steam powered brewery. We want people to venture out of their comfort zone, show support and rediscover the charm of authentic pubs just like The Village Inn.”

Many participants have a unique reason for taking part, including a trip down memory lane to old haunts, being charmed with the uniqueness of the independent family brewery, following in a parent’s footsteps who have historically completed Arkell’s ale passport in 1983 or 1998, or just taking on a new challenge.

Peter expressed “It’s been a real treat rediscovering lovely pubs that have fallen off our radar. I can also say I have really enjoyed rediscovering Arkell’s beers! Arkell’s estate of public houses covers all aspects of the market from outright drinking pubs to great looking country hotels, all of which have their place. Many pubs made myself and my wife feel very welcome despite being complete strangers.”

Anne Hanscomb has a different reason and commented “I am training for The Thames Path Ultra Challenge

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Issue 168

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 16 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.

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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

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Issue 168

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 168

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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-

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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 168

CLH Digital

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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

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Issue 168

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.

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Issue 168

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

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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

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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

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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.

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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

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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,

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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

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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

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Issue 168

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

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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

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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-

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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.

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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

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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

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

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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.

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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

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Second to None World leader in wine dispense and preservation

SALUT, Manchester

Ace Furniture

Design & Refit

Issue 168

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

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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.

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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 168

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

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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

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

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

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

Over 5000 venues now utilise the system. 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

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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