CLH Digital - Issue #168

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

As our lead stor y indicates, the industr y 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 countr y

The disparity in alcohol duty rates between the UK and its European counterpar ts has long been a cause 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

Industr y organizations have been vocal about the impact of high alcohol duty on the pub trade , for as long as I've been editing this publication, emphasizing how it has contributed to closures and financial strain on businesses

These proposed changes risk exacerbating these challenges, fur ther burdening struggling establishments already grappling with the aftermath of the pandemic The 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 industr y 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 dispropor tionately high alcohol duty

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, Suite 4,

on an industr y that has already weathered significant challenges Striking a balance between fiscal goals and suppor ting the recover y and growth of the hospitality sector is paramount

As the proposed alcohol duty changes loom it is crucial for policymakers to consider the long-term sustainability of pubs, bars, and restaurants A thorough assessment of the impact of these changes, coupled with a commitment to fair taxation, will help ensure that the UK hospitality industr y can flourish and continue to be a vibrant and integral par t of our cultural landscape

Although I am far from confident, I do live in hope that policymakers (government) will listen to the concerns raised by industr y organisations and engage in constructive dialogue with stakeholders to find solutions that strike the right balance between revenue generation and suppor ting the hospitality sector's recover y 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 Fur ther details can be seen at www catererlicensee com

however, no responsibility will be accepted for loss or damage Views expressed within this publication are not necessarily those

compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or

permission is obtained All material is assumed copyright free unless otherwise advised

EDITOR

Peter Adams

Scrap Alcohol Tax Hikes- Help Bring Down Inflation Sector Urges

(CONTINUED FROM FRONT COVER)

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

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

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 inflationar y miser y 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

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 par tner 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 carr y 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

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)

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

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

CATASTROPHIC IMPACT

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 par t 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 industr y will be facing an overall tax hike , not a reduction, come August "Duty on non-draught beer will rise and the measures introduced today won’t rebalance the catastrophic impact soaring inflation and unfair energ y 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 AllPar ty Parliamentar y 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 ”

Steve Moody, executive chairman of Por t Distributor Fells said: The Government s duty rises will have the biggest impact on for tified wines, including sherr y and por t, which will see duty rise by 44% (+VAT) adding around £1 50 to a bottle

Hitting the por t industr y with red tape and a tax hike seems go against the pro-growth agenda that this government that professes to suppor t We don’t need Ministers to understand ever y aspect of an international industr y like ours, but we do need them to listen to us!

A shock price hike like this will drive a coach and horses through these fragile supply chains At the ver y least, por t and other for tified wines should receive the same easement period the Chancellor has given to other wines that are made from fresh grapes ”

BENEFIT FROM REDUCED RATES

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

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 Secretar y to the Treasur y 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 Strateg y & Tax Design, HMRC , said: After listening to feedback from industr y, 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 suppor t the government’s public health objectives and provide extra suppor t 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 suppor t the hospitality industr y, 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

NO MATTER WHAT YOU NEED, WE HAVE A SOLUTION FOR EVERY BAR , RESTAURANT & OFFICE .

ANYWHERE THAT SERVES & ENJOYS THE GREAT TASTE & AROMA OF FRESHLY GROUND COFFEE , THE RICHEST OF CHOCOLATE , TEA, LATTE OR CAPPUCCINO

WE'VE GOT DELICIOUS FRESH INGREDIENTS AND A SYSTEM TO SUIT YOUR NEEDS.

Navigating Complexities in Food and Beverage Labelling with The Cloud

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 regulator y landscape can pose challenges for manufacturers

From a regulator y 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 mandator y calorie labelling Looking ahead to October 2023, the Nor thern Ireland trade deal will take effect in the UK, requiring all meat products and some fresh dair y products that are moving from Great Britain to Nor thern 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 repor t 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 sur vey, 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 industr y Consumers are scanning the shelves for the all-impor tant “eco-friendly” or “fair trade” 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-

By Janez Sodja, Director of Field Sales , Loftware EMEA (www.loftware .com)

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 industr y ' 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 regulator y demands

The good news is that food and beverage companies can benefit from modern technolog y 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 ever y 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 ser vices, 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 necessar y to navigate the complex regulator y landscape , meet consumer demands, and drive sustainability in the industr y 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

Fuller Smith & Turner has been named as the Corporate Community Hero 2023 The award, given by PubAid and the AllPar ty Parliamentar y 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 suppor t charities and good causes Fuller’s was chosen this year in recognition of its outstanding suppor t, in par ticular for its main charity par tner Special Olympics

Great Britain PubAid co-founder Des O’Flanagan said:

“Fuller’s is a ver y wor thy winner of this year ’ s Corporate Community Hero Award In judging, we look for charity and community suppor t 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 par tnering up with Rainbow Migration – a charity that provides emotional and practical suppor t to members of the LGBTQI+ community who are going through the UK’s asylum and immigration system With the suppor t from Siren Craft Brew, its Lumina Session IPA will be rebranded as Illuminate Session IPA – with 50p for ever y pint sold to be donated the charity

The George IV prides itself as being the venue at the hear t 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 hear ts 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 suppor t Rainbow Migration This exciting fundraising initiative will help us to ensure LGBTQI+ people seeking sanctuar y get the help and suppor t 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 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 par tnership with Special Olympics GB by offering much-needed employment oppor tunities to people with intellectual disabilities – showing that suppor t can come in many forms ”

Fuller’s chief executive Simon Emeny said:

“We are thrilled to be recognised by PubAid and the Beer Group for our commitment to charity and local communities Since we star ted our par tnership 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

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 par ticularly 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

Paul Pittman, Par tner at Price Bailey, comments:

“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 ”

“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

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

Paul Pittman says: “Chain restaurants are par ticularly 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

“Restaurants are also facing stiffer competition from the food deliver y 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 ”

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

The boundaries between work and private life in the hospitality industr y can often be blurred as people work long and unsociable hours Equally, due to the almost universal use of digital technolog y, 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 Por tugal 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 repor ted 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 par ticular complaint, but the case does highlight the need for employers to at least consider the boundaries between working and private time

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

Recognising the gap in UK law Labour have announced plans to introduce a ‘right to switch off ’ for workers as par t of their manifesto commitments on employment reform

These proposals indicate a code of conduct for employers and they could look to Ireland’s existing voluntar y 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 necessar y 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 par t 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 over time Others may have to work across time zones

Consultation could identify workable technological solutions such as aler ts 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 , suppor t 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

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 mor tgage approvals rose in May, this is likely to be reversed in June as the recent surge in mor tgage 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 energ y 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 fur ther squeeze on what are already tight profit margins

‘Restaurants, in par ticular, 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 star t 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 fur ther 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 Recover y 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

Rising interest rates an uncer tain 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 star t-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 Par tners states that “ we ’ re now entering into a buyer’s market and this presents a one-off oppor tunity 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

Morgann feels that “perhaps this era is coming to an end temporarily at least as a buy-not-build strateg y 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 technolog y space as “too many star t-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 industr y 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 shor t 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 industr y, 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 suppor t 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 par ticipants to spend quality time on a long or shor t walk with family, friends, colleagues and pets while helping raise awareness and critical funds for our vital work to suppor t those challenged in the hospitality industr y

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 oppor tunity for the hospitality community

to come together to do just that, whilst suppor ting 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 industr y together to raise both awareness and funds for Hospitality Action, who provide such amazing suppor t 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 par t in Walk for Wellbeing to suppor t Hospitality Action ” HA says its key priority in 2023/24 is to provide essential suppor t, 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:

– Suppor t the 1 in 2 people with mental health issues that contact Hospitality Action for suppor t

Deliver in-per son and phone counselling sessions

– Provide emergenc y grants to put food on the table

Ease the pressure of r ising food and fuel costs for those households forced to c hoose between heat ng and eating

– Clear arrear s for households at immediate r isk of homelessness providing essential relief secur ity and ultimately improved wellbeing

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

In a highly competitive industr y such as hospitality the key to success lies in nur turing and developing the next generation of talent The future of the industr y depends on passionate and skilled individuals who are equipped with the knowledge and exper tise to drive innovation and deliver exceptional guest experiences

BUILDING A STRONG FOUNDATION

As an industr y, we are built on exceptional ser vice and crafting memorable experiences To ensure these standards are maintained, it is vital to invest in nur turing talent from the grassroots level Early exposure to the industr y enables aspiring professionals to better understand the vari-

By Janel Clark, Programme Director and Cour se Tutor at HOSPA Professional Development (www.hospa.org)

ous roles and oppor tunities 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

Theor y alone is inadequate to prepare individuals for the diverse set of challenges offered by the hospitality industr y 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 industr y By providing oppor tunities 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 industr y, 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 suppor t; 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 industr y itself is crucial if we are to nur ture the next generation effectively

Such par tnerships are paramount in the exchange of knowledge and to facilitate internships and work placements By bridging the gap between academia and industr y, we can align educational programmes with industr y requirements, ensuring that graduates are job-ready and equipped with the skills needed to succeed Collaborative initiatives also provide oppor tunities for networking exposure to industr y 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 impor tant 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 nur turing talent from the early stages of their careers but also reinforces the impor tance of continuous professional development The success of our learners constantly reaffirms our commitment to securing a bright future for our industr y, where a strong foundation and dedication to learning pave the way for innovation and exceptional guest experiences

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 ser vice analysis revealing continued recover y for the European foodser vice sector as consumers across five markets return to bars restaurants and other foodser vice 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 countr y 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 ser vice restaurants (QSR) rose above preCOVID levels in June 2022 to 8% at the end of May 2023 Full Ser vice 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 Foodser vice at Circana who has tracked foodser vice and consumer behaviour trends for more than 20 years, commented: “Many in the industr y can view the spend in foodser vice as a sign of recover y, 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 uncer tainty 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 ”

CIRCANA IDENTIFIED THREE KEY AREAS FOR GROWTH:

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

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) Fur thermore , 53% of consumers now prefer restaurants that are focused on sustainability (reducing waste , plastic use)

Pinsker added: “Whilst healthy and sustainable choices are impor tant, 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 ”

3 Consumers love to order digitally Whether that’s for deliver y, 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 ser vice –growth was on the increase pre-pandemic , skyrocketed during that period and is still experiencing fur ther gains – ten percent growth on 2022 figures to reach €10 Bn in 2023

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 deliver y 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 oppor tunities I’ve had so far in my culinar y journey Just a handful of things I learnt while working in Il Luogo di Aimo e Nadia; lots of Italian pastr y techniques pasta making breads

canapés and how to make the most amazing risotto

“Overall, this has been a phenomenal oppor tunity 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 ever ything 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 Ar tichoke 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

By Andy Hooke , Principal Health & Safety Consultant at WorkNest (www.worknest.com)

The hospitality industr y is known for its fast-paced and demanding nature , with long working hours, high levels of stress, and constant pressure to deliver exceptional customer ser vice However, behind the scenes, many hospitality workers are silently battling mental health issues that are often overlooked and misunderstood Recent repor ts have highlighted the alarming prevalence of ill mental health within the sector, shedding light on the urgent need for proactive suppor t 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 comfor table 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 industr y, 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 ver y confident talking to their manager and colleagues about their mental health, and 40% said they received little to no emotional or mental health suppor t These statistics suggest that there is much more that employers can do to reduce stigma surrounding mental health, and ensure that employees can feel comfor table 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, par ticularly 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 impor tant 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 impor tant 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 conver sation and consider how you might best approac h it This could involve meeting for a coffee or lunc h, or have a conver sation 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 per son at ease

• Consider how you can instigate the conver sation The key is to use open questions to encourage the per son to share any concerns they may have Whi e a simple How are you feeling? can be effective , there is likely to be nitial reluctance and the possibility of receiving a standard responses like “Fine , thank you, and how are you?” If you sense that something is am ss , tr y asking the question again in a different way to help open up the conver sation

• Be non- udgemental The impor tance of this approac h cannot be over stated While it is natural to have per sonal opinions on the issue being discussed, vocalising them is unlikely to be helpful and may cause the per sons to become guarded and hesitant to share their problems with you in the future Your fir st thought may be to respond with your own opinion on the problem Instead, offer an empathetic ear, providing a suppor tive space for them to express themselves without fear of judgment

• Actively listen, rather than listening to respond Offer the per son your undivided attent on without interrupting them It is impor tant to be mindful of your facial expressions and body language as they can be a huge barr ier for somebody who is tr ying to open up For instance , standing with crossed arms and a frown would discourage someone from feeling comfor table discussing per sonal matter s with you

• After listen ng, summar ise what has been shared to show that you were listening and have been attentive This will a low you to demonstrate that you have under stood and ac knowledged their per spective , foster ing a sense of validation and trust

It’s impor tant to remember that while we may not be medical professionals, we can encourage people to seek suppor t, 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 repor ted 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 year

Speaking ahead of its annual general meeting (AGM), which took place earlier this week, chairman Stephen Goodyear said:

“I am pleased to repor t that we have had a good star t to the current financial year In the first thir teen 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 strateg y 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), Hor t’s Townhouse (Bristol) which reopened in March with an additional 19 bedrooms and the Clapham Nor th (Clapham), which will be opening in August

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

“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 par tner Steve s experience will be invaluable as Young’s continues to execute its proven growth strateg y Steve will join the board as a non-executive director on 1 November 2023 before becoming non-executive chairman in July 2024”

“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 strateg y of running premium, differentiated and wellinvested pubs and rooms The strength of our balance sheet leaves us well-placed to make fur ther 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 oppor tunity 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 repor t produced by international law firm Womble Bond Dickinson (UK) LLP for the Energ y 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 oppor tunities the ESG agenda presents Core to this work is The “S” in ESG repor t, which launched yesterday

The repor t provides an over view 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 slaver y prevention measures to diversity, equity and inclusion It offers an over view of existing and upcoming UK legislation relevant to the “S” in ESG, including the Retained EU Law Bill, the Modern Slaver y 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, par tner 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 impor tant one , par ticularly 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 oppor tunities are there for the taking and businesses need to star t 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 hear t, an industr y of people ser ving 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 repor t suppor ts hospitality businesses (the majority of which are SMEs) to mitigate regulator y stewardship risk and harness social value and social equity oppor tunities

WBD has always been ahead of the cur ve when it comes to ESG – the firm was named ESG Firm of the Year at The Legal 500 Nor thern 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-ser vice 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

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

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

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

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

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 quar ter (27%) of travellers are opting to get back to nature , with escapes to lakes, forest, mountain, and countr yside 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-

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

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 fur ther afield (7%)

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

Accor, which owns one of the most diverse hotel brand por tfolios in the industr y 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 industr y plays a vital role to the great British public

Camerons Brewery Sells 27 Tenanted Pubs To FB Taverns

Camerons Brewer y has disposed of 27 tenanted pubs for an undisclosed sum, selling the sites to FB Taverns as par t of a strategic move to suppor t growth across its brewer y and managed pub division

The deal comes eight months after some of its franchised, leased and tenanted pubs in its por tfolio 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 Har tlepool brewer y, will retain its managed pubs including its flagship brand, The Head of Steam

Other outlets remaining under Camerons Brewer y ownership include its Urban Countr y Pubs brand,

formed in July 2016 following the purchase of seven venues from Leeds Brewer y

Under FB Taverns’ ownership, the businesses will remain as pubs and will continue to suppor t 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 Brewer y, 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 suppor ting the fur ther 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 ”

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

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

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

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

1. BE SELECTIVE IN WHERE YOU ACTIVATE

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 adver t 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 synerg y 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-ser vice group ser ves in their iconic metal ice buckets

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 countr y You’re better off focusing on the 10 which best fit your brand proposition

2 DON’T CREATE EXTRA WORK

FOR YOUR CUSTOMERS

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

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 suppor t their activa-

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

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 impor tant as engaging your end consumers

Anything that encourages staff to work towards a team goal, whether it’s a bar tab for a staff par ty, or free rides home for ever yone 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

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

So rather than cannibalising the sales of other brands tr y to focus on ways to increase overall revenue for the venue with group and premium ser ves or food and drink pairings

Consider renovation work or purchasing a usable asset to upgrade the venue like improving the beer garden, or maybe providing TV screens for spor ts events or an ar tistic 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

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

5. GET YOUR CUSTOMERS EXCITED

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

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 carr y 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

Top representatives from Wales’ hospitality sector were able to share with the Deputy Minister the strategic impor tance of the industr y 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 par t of what makes Wales a leading visitor destination

“The Minister recognised the industr y ’ s impor tant role and our members welcomed offers of closer

par tnership working in the future to help find solutions to some of the difficult challenges facing the sector ”

Dawn Bowden MS, Deputy Minister for Ar ts, Spor t and Tourism, said: “It was a great oppor tunity to meet with the members of UKHospitality Cymru last week The visitor economy is an impor tant par t of the wider Welsh economy, suppor ting tens of thousands of jobs across the countr y and bringing in tens of millions of pounds ever y 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 suppor t the sector ”

Pictured (left to right): Barrie Robinson, Parkdean Leisure and Chair of UKHospitality Cymru committee; Dawn Bowden MS Deputy Minister for Ar ts, Spor t and Tourism; David Chapman, Executive Director, UKHospitality Cymru

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

often attract travellers who are uneasy about private stays, and highlight concierge ser vices 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 oppor tunities that might be otherwise overlooked

Lucy talked about how her interests and passions allowed her to connect with local on her travels:

Solo travel was one of the emerging trends in the industr y ' 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 industr y 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 wor th paying more for a better location where you can save money on transpor t, 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 exper t 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

Lucy shared her experience: “Eating alone is still one of the things that I feel least comfor table doingbut ever y trip I tr y to branch out and put aside that worr y - people genuinely don’t care as much as you think that you ’ re dining alone!

Ask friends for recommendations and trust Google when planning your trip so that you know the restaurant and food is going to be wor th 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, tr y 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 ver y immersive to take a picnic of delicious fresh local goods to a park or the beach and take in the sun and sights

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

“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, adver tising 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, concer t 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

“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, tr y 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 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 ” Booking exper t Richard Goodall added the impor tance of businesses embracing solo traveller customers to fulfil bookings:

“If you ’ re a business that relies on tourism and new customers it’s impor tant 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

“Tripadvisor allows people to filter businesses by audience categor y (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 ”

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 transpor t 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 transpor t 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 par tners, Richard advises;

“As a bar, restaurant or hotelier, there is more you can offer to suppor t the solo traveller community and improve their experience Consider par tnering up with a local taxi provider public ser vice transpor t 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 ser vice 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 par tner 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 star ted 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 ver y best from the street food finalists whilst they cook to win your vote and the vote of the exper t 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 industr y and, working closely with the founder, Richard Johnson, we are proud to be a par t 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

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 secretar y Suella Braverman of “putting lives at risk after her depar tment 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 restar ted

Since 2014 there have been on-site drug testing labs at music festivals in the UK The ser vice 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 ser vices 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

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 laborator y

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

“In a response to the Digital, Culture , Media and Spor t Select Committee repor t on the future of UK music festivals presented in August 2021, the Government said it ‘will continue to suppor t backof-house testing on substances that have been seized as this can provide useful intelligence and enable festival organisers and other par tners 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

Following the United Kingdom's withdrawal from the European Union, the Scotch Whisky industr y has grappled with introduced regulator y changes and uncer tainties The industr y, 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 industr y Trade disputes, such as those between the United States and the European Union, have in the past resulted in retaliator y tariffs on Scotch Whisky expor ts While Brexit untangled the UK from that par ticular dispute , it has its own disputes and uncer tainties over tariffs now These tariffs increase the cost of Scotch Whisky for consumers and create market uncer tainties affecting the industr y ' s competitiveness and growth potential

INTELLECTUAL PROPERTY PROTECTION:

tions The industr y 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 preser ving the heritage factors within the industr y ’ s brands which are key to its success

GLOBAL COMPETITION:

The Scotch Whisky industr y 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 industr y must continue to emphasize its unique heritage , quality, and craftsmanship to maintain its position in the global market

BREXIT AND WORKFORCE CHALLENGES:

A Scottish solicitor who specialises in the spirits industr y has spoken about the challenges currently being faced by the Scotch whisky sector after conducting an analysis of the industr y ’ s production sales and global reputation

Angus MacLeod, Par tner at law firm Wright, Johnston & Mackenzie LLP (WJM), has highlighted some of the key issues affecting the whisky industr y, 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 impor tance of understanding and addressing the pressing issues that are currently facing the Scotch Whisky industr y

“After conducting an in-depth review of how Brexit-driven regulator y 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 oppor tunities

“From combating counterfeit products to addressing sustainability concerns, the industr y 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 industr y continues to battle against counterfeit products and the misuse of its protected geographical indication (PGI) status Unscrupulous producers in various par ts of the world attempt to imitate Scotch Whisky or to produce “pigg yback” products, misleading consumers and damaging the industr y ' s reputation Strengthening intellectual proper ty protection and combating illicit trade remain significant priorities for the industr y to safeguard its heritage and maintain consumer trust

SUSTAINABILITY AND ENVIRONMENTAL CONCERNS:

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

CHANGING CONSUMER PREFERENCES:

The evolving tastes and preferences of consumers pose challenges for the Scotch Whisky industr y Younger consumers, in par ticular, may have different drinking habits and preferences compared to previous genera-

Brexit has also created concerns about the availability of skilled workers in the industr y Like many industries workers in the Scotch Whisky industr y, including distillers and blenders, come from other EU countries Changes to immigration policies and potential labour shor tages pose challenges for the industr y ' s workforce , potentially impacting production capabilities and exper tise 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 adver tising, labelling, and marketing are ongoing priorities for the Scotch Whisky industr y Striking a balance between promoting the brand and product while adhering to strict regulations ensures the industr y maintains its reputation and contributes to the responsible consumption of its products

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

“The industr y has weathered storms throughout its histor y, 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 "

For more information on WJM go to www wjm co uk

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 par t 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 dar ts 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 enter tainment, with a live DJ on Friday night, followed by Karaoke and live music on Saturday, from ar tist, 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!”

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, ever y success for the future in making the County a fantastic hub of the community”

Proper Pubs is always suppor ting 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

1,000 Breaks Gifted To Unpaid Carers

Last year The QHotels Collection spearheaded an initiative which saw carers the length and breadth of the countr y rewarded for their contribution and commitment Par tnering with Carefree , The QHotels Collection have been working to provide complimentar y breaks for carers who need it most

The QHotels Collection have now given over a thousand breaks to unpaid carers across their por tfolio of resor ts

These are unpaid carers who selflessly give their time , their love , and their energ y to look after families and groups who don’t fall into the normal NHS care suppor t ser vice 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 suppor t 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 shor t breaks for full-time unpaid carers, who are rarely recognised for their frontline role and lack access to the same suppor t as NHS staff or paid care home workers Carefree repor ts that 88% of carers that have taken a break using their ser vice , wouldn’t have been able to without this initiative 96% repor ted an improved wellbeing, 77% said they felt less socially isolated and 85% felt able to cope with their role after taking a Carefree break

Carers who’ve stayed at The QHotels Collection’s hotels and resor ts have shared incredibly moving feedback following their breaks at hotels such as Forest Pines Hotel, Spa & Golf Resor t, Belton Woods Hotel & Spa and Crewe Hall Hotel & Spa

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

Group Chief Executive of The QHotels Collection, Richard Moore , explains, “My colleagues and I feel incredibly grateful to be able to suppor t a truly deser ving 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 suppor ting more and more carers deser ving of a break away ”

Charlotte Newman CEO of Carefree says “The care shown for our nation’s unpaid carers across the business is extraordinar y – from the revenue managers keeping the donated inventor y up to date , to the staff welcoming the carers at their hotels ESG initiatives fail when they feel to employees like corporate speak but ever yone at The QHotels Collection knows that there’s a carer facing unimaginable challenges behind each stay, and they do ever ything 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

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

Nine chefs from The Hotel Folk, which own and run six proper ties and an enter tainment venue across Suffolk, have committed to join the first course

The programme was launched at the Suffolk Food Hall in Wherstead, near Ipswich where the trainee chefs will under take a series of monthly masterclasses provided by hospitality exper ts HIT Training It will form par t of HIT’s award-winning and market-leading Chef Academy

Monthly masterclasses will cover nose to tail butcher y shellfish bread and dough, vegetables and protein, game and offal and baker y 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 impor tance the company places on investing in its Folk and the programme playing a big par t 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 fur ther five years in the training industr y, teaching budding chefs ever ything 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 par t 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-

tion, family-run business, Pinney’s of Orford

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

“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

“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

“I am thrilled that we have had so many decide to step forward for our first cohor t and I look forward to seeing our trainees go from strength to strength, with the suppor t 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 impor tant for me as I star ted 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 industr y means that I am in a fantastic position to suppor t 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 cohor t I look forward to seeing these chefs develop and enhance their skills and knowledge throughout their apprenticeship journey The future is ver y bright for the culinar y team with The Hotel Folk "

For fur ther information about career oppor tunities with The Hotel Folk visit www thehotelfolk co uk

Greene King Pub Partners Reaches New Hive Pubs Milestone

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

As par t of the development and growth of Hive Pubs, a set of new menus have been created enabling Hive Pub franchisees to fur ther grow their 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 ser ve

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 curr y

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

‘Hot Honey’ burger Synonymous with Hive Pubs, customers are signposted to dishes that include ‘Hot Honey’ via a little bumble bee sign

As par t 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

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

Dan Robinson, Managing Director of Greene King Pub Par tners, said:

“These new menus are an exciting and impor tant step in the development of Hive Pubs and our franchise offer as a whole

“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 ”

Heartwood Collection Secures Additional £100m Of Funding

Hear twood Collection has secured additional funding to suppor t its rollout into freehold pubs and pubs-with-rooms

As par t of this funding, a new banking facility of £50m has been agreed with OakNor th Bank, the neobank for entrepreneurs, by entrepreneurs Funds advised by Alchemy Par tners have committed £50m to-date and Alchemy Par tners is suppor ting the Group’s rollout with an expected fur ther £50m investment into the Group to suppor t its growth

Hear twood 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 oppor tunities 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 fur ther five in the summer of 2023

With the suppor t of OakNor th 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 par t of this, Hear twood has the aim of providing nearly 500 boutique bedrooms in the same time period – in a market which remains significantly underser ved This will mean the creation of a fur ther 1 500 jobs up and down the UK representing a significant contribution to local economies and take the total number of Hear twood employees to

2,700

Richard Ferrier, Managing Director of Hear twood Collection, commented: “This additional suppor t from

OakNor th and Alchemy is testament to the strength of the business that the team at Hear twood is building It will enable us to build on our success to date as we focus on growing Hear twood Collection into the UK’s leading premium pubs and pubs-with-rooms business ”

Mark Derr y, Chairman of Hear twood 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 underser ved ”

Ben Barbanel, Head of Debt Finance at OakNor th Bank, said: “Hear twood Collection is one of our longest-standing clients and Mark Derr y and the team are a great example of the excellent entrepreneurs we have in the UK The Hear twood 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 Hear twood’s leadership and the brilliant team that’s been built Working alongside the hugely talented team at Alchemy Par tners was once again ver y enjoyable and we hope to complete many more transactions with them in the future

Thomas Boszko, Par tner, Alchemy Par tners, added: “I believe that Hear twood 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 Oaknor th has been a superb par tner to Alchemy many times before , and I am pleased to be working with them again Their suppor t, 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

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

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 par t 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

and get people along to the Guildhall for City Beerfest this week – and hopefully help raise money for charity ”

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

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 brewer y and overnight stay, and five runner-up prizes of brewer y tours for two

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 cer tificated We have worked with Mike Sinclair, who has over 35 years experience in the catering design and implementation sector and our marketing and design par tners 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 industr y 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:

• Receiving a Br ief

• Cater ing Process

• Design Process

• Computer Aided Design (C AD)

• Kitc hen and Associated Areas

• Food Ser vice Areas

• Wash Up / Utensil Wash Areas

MEP Drawings

• Project Management

They join the ‘Commercial Kitchen Ser vices’ modules – covering Electrical Knowledge , Gas Knowledge and Plumbing Knowledge – as ceda created content, exclusively available to Members

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

MAG Laundr y Equipment has supplied and assisted more than 5,000 hotels with their products and ser vices A new achievement and milestone for the leading supplier of commercial & industrial laundr y machines

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

MAG supply,

ing programmes covering Catering Project Management , Warewashing , ‘Combination Ovens’ ‘Refrigeration’ and many more ceda Director General, Adam Mason, comments, “We have seen usage of our platform really accelerate since 2020 and now regularly record over 600 users ever y month More and more Members are understanding the impor tance of developing their people and how this positively impacts both performance and loyalty ”

“Our objective of creating a culture and provision of career-long learning, education and development for all roles within our industr y, 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/cour secategor ylist aspx

MAG’s nationwide fleet of competent and qualified engineers has successfully assisted over five thousand hotels with their products, ser vices, information and suppor t MAG also suppor ts hotels with ozone generators to sanitise hotel rooms and remove unpleasant odours

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

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

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 industr y 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-

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, Mar tin Wolstencroft said: “As we continue to grow, it becomes more impor tant 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 par ties and I can t wait to bring ever ybody together for a really special day

Arkell’s Brewer y, Wiltshire has revealed the first couple to successfully complete the special Arkell’s 180th Anniversar y 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 Anniversar y 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 ser ving a range of Arkell’s brews

The trail is hosted on Cask Marque’s CaskFinder App Cask Marque is the independent award for ser ving 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 ever y pub has to be visited to earn a prize

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

Many par ticipants have a unique reason for taking par t, including a trip down memor y lane to old haunts, being charmed with the uniqueness of the independent family brewer y, following in a parent’s footsteps who have historically completed Arkell’s ale passpor t in 1983 or 1998 or just taking on a new challenge

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

edge and exper tise 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 suppor t 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 ever y success for the future ”

in September so as par t 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 fur ther 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 Anniversar y Ale Trail Peter and Anne have claimed a multitude of prizes so far and have now earned a private brewer y tour led by Arkell’s master brewer, Alex Arkell, where they will gain insights into the intricate brewing process and have the oppor tunity to taste some of Arkell s latest creations before they head to the brewer y tap for lunch

In addition, they are the only ale trailers to be presented with a commemorative cer tificate 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

Alex Arkell, sixth-generation of the Arkell family said “We’re really excited about this ale trail It celebrates so many things; our milestone anniversar y, the Great British pub, and interesting, fresh beers, produced by our local steam powered brewer y We want people to venture out of their comfor t zone , show suppor t and rediscover the charm of authentic pubs just like The Village Inn ”

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 countr y hotels all of which have their place Many pubs made myself and my wife feel ver y welcome despite being complete strangers ”

Products and Services

Summer Ready with Alliance Online

As temperatures soar and our summer begins, we Brits star t to more readily look for oppor tunities to eat out and enjoy a weekend staycation As a result the hospitality industr y 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 crocker y for a commercial establishment should always be practicality Another aspect that is of paramount impor tance 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 effor tlessly, each product range of Bonna delivers something unique that sets it apar t 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 industr y-leading brands to provide a peerless and comprehensive range of products for the last 25 years Each product has been carefully selected to meet industr y standards of the professional hospitality industr y In our time of operations Alliance have become a market-leading supplier of crocker y, cutler y, 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 librar y See the adver t on page 16 for fur ther details

The Perfect Snack for All Your Trade and Hospitality Needs

Rober t's Dorset provides an unparalleled snack experience that will elevate your trade and hospitality offerings to your customers

At Rober t's Dorset we understand the diverse dietar y 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 industr y 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:

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 Raspberr y 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 desser t cider apples and pure raspberr y juice , but has an ABV of just 0 5% The deliciously refreshing drink combines the crisp, fruity taste of apples with the sweet, tang y flavour of raspberries to deliver an exquisite

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

Fur thermore , 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 ar tificial 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 Raspberr y is sure to make for a ‘berr y ’ good star t to British summer time

Visit www.sheppyscider.com for fur ther information or see the adver t on the facing page

come

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 ser viced and inspected by our in-house engineering team, and all the additional equipment required to help you set up your coffee ser vice!

With ever y 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 star ted All Free on Loan packages

Ready To Work Together On Food Waste?

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

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

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

Anaerobic digestion will be at the hear t of future solutions because it is selffunding and generates clean energ y and fer tilizer

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

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 fer tilizer while local homes and businesses use the energ y 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 energ y

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

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

PAUL

ANDERSON,

MD, MEIKO UK

Meiko manufactures the MEIKO GREEN BioMaster® waste recycling system, which conver ts fr ying oil, coffee grounds, fats, peelings, plate waste , flower stalks etc into fuel for anaerobic digestion

BioMaster comes in small, medium and large-scale solutions It s ver y hygienic , easy to use , fits into counter tops or works as a stand-alone unit And it is easy to share!

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

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 desser ts

VISUAL APPEAL IS EVERYTHING!

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

WHY NOT INTRODUCE A COCKTAIL TROLLEY?

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

model to suit their décor Euroser vice trolleys range from ver y traditional designs to more contemporar y models

ANY TROLLEY, ANY SIZE,

ANY COLOUR!

The use of a trolley will not only enhance your ser vice but alleviate all too frequent staff shor tages to ensure a swift and elegant ser vice

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

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

Freephone: 0800 917 7943 e: sales@euroser vice-uk.com visit www euroser vice-uk com or see the adver t on page 7

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 Par ticularly 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 industr y 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 impor ts 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

Suppor ted 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/joiner y/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 adver t 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 industr y so they know what drinkers and diners will enjoy Their range constantly evolves and they are not tied to a par ticular 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 ser vices:

Great pr ices

• W ne tastings

S gnificant discounts

• Online accounts

• Handling of al shipping & log stics from vineyards Decades of exper ence in hospitality

• Help with food & w ne pair ing

• Sourcing rare wines

The option to buy sma ler 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, industr y exper ts 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 par tners have shared staff shor tages - especially within Housekeeping depar tments - 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 por tfolio 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 cer tified 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 adver t on page 19

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

1. THE IMPORTANCE OF COLOUR

Colours play a significant role in setting the tone and creating a cohesive brand image for hotels and restaurants We are seeing the industr y is embracing shades of blue green purple and ear thy tones

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

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

2. SUSTAINABILITY AND THE GARMENT LIFE CYCLE

The hospitality industr y 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

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-

consumer plastic

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 energ y consumption, decrease waste , and minimise the use of harmful chemicals

3 LIGHTWEIGHT UNIFORM

In the pursuit of comfor t and flexibility, lightweight materials have gained immense popularity in the hospitality industr y 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 comfor tably throughout the day Moreover lightweight uniforms contribute to a more professional appearance , enabling staff members to exude confidence while delivering exceptional ser vice

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

See the adver t 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 star ting 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 ever y time without

satisfaction , gives the oppor tunity 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 oppor tunity 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 star t your profits coming in NOW!!!

Call us on 0800 44 44 43 or email BILL@FORWARDVENDORS CO UK

See the adver t on page 3 for details

Is It Time For Some Fresh Promotions?

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 grocer y shelves with healthy sparkling drink options

Their sparkling water range features three delicious flavours –Lemon, Blood Orange , and Raspberr y Each flavour comes bursting with British-grown botanicals and prebiotic fibre to actively suppor t 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

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

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, ar tificial additives, preser vatives and plastics The company is committed to making healthy and sustainable products that give back to nature through their 10% of profits pledge , which suppor ts rewilding projects and ser ves 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 technolog y!!! So is Our touch screen enter tainment system, The Enter tainer Lite is changing the way licensees manage their enter tainment, 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 adver tising features now featuring the ability to Request music by your phone • Online Adver t sing “ you can be anywhere in the world

ter

“send to your venue Karaoke/Music Request ng via the App Interactive Quizzing

The Enter tainer lite means licensees take total control of their enter tainment rather

Mixologist's Garden: The Rising Sensation Among UK Bartenders

Mixologist's Garden, a revolutionar y concept in the world of garnishes for professionals, is rapidly gaining popularity among bar tenders across the United Kingdom With its innovative freeze-dried technolog y, Mixologist's Garden has emerged as the go-to resource for bar tenders seeking to create unique and extraordinar y drink experiences

Stuar t Findlater, business director of Mixologist's Garden "We are thrilled to see the enthusiasm and passion that UK bar tenders have embraced our concept with It's incredible witnessing how our carefully curated selection transforms cocktail menus nationwide "

Mixologist s Garden par tnered with the most modern freeze-dr ying producers to achieve the highest quality "We focus on quality at ever y stage of the process to deliver freeze-dried fruit suitable for delivering Perfect Ser ves "

Consumer research conducted in 2021 showed that over 80% of consumers prefer bars that pay special attention to making the Perfect Ser ve , 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@perfectyourser ve .info see the adver t on page 15

Food Safety

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 Fur ther 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 Char tered Institute of Environmental Health, shares an insight into the latest trends in food allerg y incidents and the implications for food businesses

Fur ther 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 repor ted by allergic consumers to peanuts compared with gluten Of the 2,000 incidents reviewed, there were only 4 cases of sulphites, 3 of celer y, and 1 of lupin

To consider how we are able to manage allergens more in a business it s

impor

tant 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 deliver y of the food As par t of the research a number of hotspots have been recognised throughout that journey sharing a strong over view of the primar y 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 four teen regulated allergens, research indicates that peanut, milk and nut allergens are more likely to cause severe symptoms and lead to legal actions Businesses may wish to focus on these allergens when designing dishes and menus, considering how the ingredients containing the allergen are avoided or substituted and therefore eliminating the hazard early in the food journey

Incorrect information contained in the matrix used to communicate allergens is also a primar y reason To address that as a food business, look to implement one source of the truth; by having one point of data entr y and one point of communication to the customer, the oppor tunity for human error is then eradicated To strengthen that fur ther, 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 par ticular ingredient within a dish, so the reassurance of an independent review of the information will leave you confident that what is going to the consumer is correct

COMMUNICATION

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

EPOS systems can be exceptionally useful in communicating allergens but, it’s also impor tant 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 deliver y, whether that’s in a restaurant or a takeaway

An increased prevalence of vegan products is also presenting a challenge , representing a risk to consumers who are highly sensitive to milk and eggs Many customers will order a vegan product with the assumption that is free from milk and eggs; whilst the product may not include milk and egg as an intended ingredient, the necessar y 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 impor tant 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

Elevating Food Safety with Innovative Temperature Monitoring Solutions

Logicall is revolutionizing temperature monitoring with their advanced LoRaWAN technolog y, ensuring precision, longevity, and convenience Their state-of-the-ar t temperature probes are designed for cold storage units, offering real-time insights, extended batter y life , and versatile monitoring capabilities

Equipped with LoRaWAN technolog y, Logicall’s temperature probes capture readings ever y 5 minutes, allowing for continuous monitoring of fridges, freezers, and cold rooms With a remarkable batter y 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-

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 por table and user-friendly device enables quick and easy temperature measurements during the cooking process Simply inser t the probe into the food product, and the temperature data is instantly relayed to a tablet or compatible device This seamless integration of Bluetooth technolog y streamlines food temperature monitoring, making it faster, more efficient, and enjoyable Monitoring temperature is only par t of the equation Logicall s system offers a range of aler t options to address temperature breaches promptly Instant aler ts 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 technolog y Effor tlessly 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 industr y LoRaWAN temperature probes provide real-time insights, extended batter y life , and versatile monitoring capabilities The Bluetooth food probe simplifies foodspecific temperature checks, making them faster and more efficient With instant aler ts and reliable wireless communication, businesses can confidently safeguard their products, minimize waste , and uphold food safety standards Let Logicall be your par tner in achieving excellence in temperature monitoring and taking your food safety practices to new heights

Visit www logicallmonitoring co uk or see the adver t below for further details

Food Safety

AllergyMenu - Food Allergy Software, Menu and App for Restaurants

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 ver y prone to mistakes

Our simple but affective app provides the chef the ability to keep a live updated menu with allerg y 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

you can find restaurants in your location on a map

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

menu

HOW IT WORKS FOR THE RESTAURANT

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 & dair y free menu combined Some

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 allerg y 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 har vesting 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 inventor y of how much their stock needs to be refrigerated and use this technolog y to back temperature recordings ever y 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 Technolog y allows organisations to react faster to situations because of instant access to accurate data

www.etiltd.com

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 allerg y information is checked and the menu confirmed that it is still up to date The company logo can also be uploaded to ensure the menu follows the restaurants brand

KEY BENEFITS TO RESTAURANTS

Meet regu ations for allergy information n one s mple step

Ensure your menu allergens are always accurate and up to date

• Improve your customer exper ience for allergy sufferer s , vegans and vegg es

• No need to re-pr int menus if you c hange ingredients

• Handy ema l reminder s to c hec k your menu

• Stop front of house staff making mistakes

• Keep your customer s safe from harm hello@allerg ymenu uk www.allerg ymenu.uk

See the adver t on the previous page for details

Mock Trial Food Allergy Prosecution Event

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

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

Ever yone 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 exper t Legal Team from Blake Morgan LLP and Six Pump Cour t Chambers will present the case for Prosecution and the case for The Defence The Judge will preside over the Cour t 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 Februar y 2016 You will have the oppor tunity to be par t of the jur y (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 Stuar tMoonlight who was the exper t 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 Allerg y 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 Technolog y will host the event and make sure that ever ything runs smoothly

There will also be an oppor tunity for all delegates to network and make new connections

What past attendees have stated:

“I thought the event was excellent, FATC took an impor tant but extremely challenging concept and alongside Blake Morgan, executed it superbly The result was an incredibly informative and compelling conference” Tom Trever ton Director F2F

Early Booking is advised

https://foodallerg yaware co uk/events

Early Bird & discounted group rates for 5 or more available please contact Caroline Benjamin for fur ther details admin@fatc co uk or call 07732 637292

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

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 culinar y depar tment 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 ser ves 100+ por tions 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 Culinar y Ar ts Management Team at the college , joined the young chefs in the pasta making process, while

Lamb Weston’s REALLY Crunchy Fries Achieve ‘Approved 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

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

Lamb Weston created REALLY Crunchy Fries to satisfy demand for unique sensor y 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 deliver y 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 ar tisanal/hand-crafted Lamb Weston combined this insight with data from chefs and guests that revealed the most impor tant attributes in choosing a high-quality frozen fr y are real potato taste , high level of crispiness and long-lasting crunchiness *

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

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

“Savour y, rich flavour ”

“Best fr y I have had that fries and bakes the longlasting crispness is ver y unique , adds a great dimension to the fr y ”

Lamb Weston’s UK Marketing Manager Pete Evans says: “We set out to create the crunchiest fr y 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 fr y experience for diners and an unbeatable product solution for forward-thinking foodser vice operators ”

REALLY Crunchy Fries are available in 9x9mm skinon, and 6x6mm and 9x9mm skin-off options

*W ndsor Edge Researc h QSR and CDR operator s 2021 Visit www lambweston eu or see the adver t on the facing page .

reiterating the impor tance for all chefs to continuously develop new skills, be up-to-date with culinar y trends, and strive for healthy and sustainable menus

NOWAH were delighted to suppor t 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 oppor tunities to familiarise themselves with equipment they’ll encounter in their professional careers

See the adver t on this page for fur ther information or visit https://nowah co uk/la-pastaia-products

New PEPPADEW® Bites - The Ultimate Bite to Pep Up Menus & Profits

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

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, tang y 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 star ters, 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 ever y par t of your menu needs to taste great, work hard and most impor tantly 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 peppadewfoodser vice 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

Chef's Buyer's Guide

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 par t of the Farm Frites Chef ’ s Special concept offering market driven solutions for operators, the Crispy Coated range has been developed to help operators ser ve 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 ar tisan treat, Ariela s Gelato is the perfect way to indulge in an authentic desser t that is as delicious as it is decadent

Made with only the finest ingredients our Gelato is never loaded with ar tificial additives and preser vatives Instead, we make sure that you are receiving the healthiest, most natural Gelato in keeping with Italian tradition And unlike mass-produced icecream, ar tisan Gelato is carefully crafted from the hear t

When you forget tradition you lose taste; and without the ar tisan, you lose the ar t 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

Chef ’ s Special Crispy coated has a gluten free coating which creates the perfect crunch while suppor ting menus with special dietar y requirements

The range is pre-fried in 100 percent sunflower oil

The range has been developed following a multi-million Euro factor y investment by Farm Frites to install a state of the ar t production line using the newest technolog y 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 ar tisan, lovingly crafted authentic Italian Gelato

What really sets Ariela’s Gelato apar t is the ar tistr y and exper tise 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 ever ything 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 fur ther information see the adver t on this page

tion on the environment

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

The range is well suited to casual, fast casual and take-away menus as well as being ideal for deliver y 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

*Loca Market testing with suppl er s carr ied out with comparab e product

For fur ther 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 impor tance 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 savour y –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 preser ve biodiversity in the rainforest regions, protecting the fragile ecosystems that are so impor tant 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

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

The hospitality industr y 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

According to government estimates, consumers in England use 2 7 billion items of single use cutler y per year, with only 10% of these recycled This has a devastating effect on the environment and wildlife

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

Plastic bowls cutler y 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

With wide-ranging repercussions for the hospitality industr y, 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 impor tant 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 ver y 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?

CONDUCT A PLASTIC AUDIT

One of the first things businesses should do is to identify ever y 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 over view 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

REDUCE YOUR USAGE

A plastic audit should help you establish which single-use items you used in the largest quantities Tackle these first by tr ying 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-

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

CONSIDER REUSABLE ALTERNATIVES

If possible , tr y to promote products that are reusable such as steel cutler y 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

Music venues such as Glasgow’s OVO Hydro operate a £1 deposit scheme with ever y 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

RECYCLE AND REPURPOSE

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

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 monetar y award This could be a voucher or even a charitable donation

Sources

Far-reac hing ban on single-use plastics in England - GOV UK (www gov uk) https://www ovohydro com/visitor-information/stac k-cups https://www thebubble org uk/lifesty e/travel/the-hospitality-industr ys-over-relianceon-sing e-use-plastic/

Plastic Rec yc ling | Singlye- Use Plastics | Reconomy | Waste Management Rever se Vending - Reconomy

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 industr y *Gara was voted the UK s Best Organ c Coffee at the So l Association s BOOM Awards 2019 No other coffee has had this tit e since those awards at the time of publ sh ng

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 star t 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 batter y This in turn helps build relationships between hotels and guests as it demonstrates the commitment to providing a convenient and comfor table stay

Offering this amenity also boosts occupancy rates and provides additional revenue generating oppor tunities 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 suppor ts the transition to a cleaner, greener way of transpor t 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 par tnership agreement with Macdonald Hotels & Resor ts to roll out bespoke EV charging solutions across their por tfolio 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 adver t 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 cer tified by the international “Farm Sustainability Assessment” Their high quality Carnaroli and Arborio grains are grown just a shor t distance from the company ' s headquar ters in the Pavia area, and cutting edge technolog y 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 star t-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 cer tified 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 cer tifications and the Sustainable Rice Platform scheme which leads to total reassurance for consumers who are cer tain they are buying 100% Italian rice which can be tracked throughout its entire supply chain, from cultivation to packing

Visit

Sustainability In the Carpet and Textile Flooring Sector

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

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

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 suppor t reuse and recycling out-

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 ”

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

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

Hygiene & Infection Control

Make Sure Your Business is Compliant with Legionella Testing

Regular testing for legionella in hotels and catering environments is of paramount impor tance 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 regulator y 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

Legionella Risk Assessments

Legionnaires disease can cause serious illness and even death, it was named after the 1st major recorded outbreak at a conference/gathering in the United States

The bacteria are present in all water and become an issue when the right conditions for them to proliferate exist These are; an ideal temperature and some stagnation, the perfect temperature is mid to high 30 degrees C

Approved Code of Practice (ACOP) L8 recommends that an initial Legionella risk assessment is carried out and then a suitable water management scheme is put in place and followed This will include monitoring of outlets and water tanks and may include regular water sampling and disinfections The Legionella risk assessment needs to be carried out to BS8580 by a competent, i e trained, person

The bacteria is ingested by human beings in the form of an aerosol and then infects the lungs, the symptoms are similar to flu and also Covid 19 The mild illness is called Pontiac fever and will generally be flu-like and may 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)

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

In the ever-evolving hospitality industr y, 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

Hotel Buyer’s outdoor furniture selection features ergonomically designed chairs sofas loungers and tables that provide optimal comfor t without compromising on style With a variety of contemporar y and timeless designs Hotel Buyer s furniture seamlessly blends with any outdoor setting, whether it’s a rooftop terrace , poolside area, or garden oasis Crafted from premium materials such as teak, aluminium, and synthetic rattan, commercial products are designed to withstand UK weather conditions

By investing in outdoor furniture , you elevate the guest experience to new heights Thoughtfully designed outdoor spaces with comfor table 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 enhance their outdoor spaces The combination of durability, comfor t, style , versatility, and customization ensures that your hotel’s outdoor areas become captivating and welcoming spaces for guests to enjoy By investing in Hotel Buyer’s outdoor furniture , you not only elevate your establishment’s aesthetics but also provide memorable experiences that differentiate your hotel from the competition

Sunny Days = Great Business

proof shelter provisions

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

Contact

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 Industr y all year round

The benefits of purchasing from Fenton Timber is not just the fact we deliver all of our own goods, with our own transpor t 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 unfor tunate 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

THE SOMERSET GRILL COMPANY

The trend for wood-fired cooking in restaurants and caterers gathers apace , led by some prominent chefs, and embraced by a consumer more comfor table cooking, eating and enter taining 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

Outdoor Leisure

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

With warmer weather star ting 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 ver y low maintenance, with no annual staining or treatments required It will not rot or splinter, is ver y stable and extremely durable lasting for decades in even the busiest of areas TDP has been supplying environmentally friendly products to the industr y 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 energ y 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

Creating Unique And Inspiring Outdoor Environments

wood we have saved over 10,000 trees from being felled

We manufacture all our furniture in Derbyshire

Ever ything 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 deliver y, 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 impor ted 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 vir tually any size Options include remote control retractable louvered or glass roofs and multiple features including heat and light

These solutions assure

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 ser ving trade & private customers’ homes, schools, hospitals, hotels & pubs, delivering a great ser vice 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 victor ian & contemporar y verandas , glass verandas glass rooms & canopies

• Carpor ts ver tical screens , manual, electr c or solar-powered secur ity shutter s & roller garage door s Conser vator y 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 ser vice to private and trade customers who are not equipped or do not have sufficient time to carr y 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 ser ving homeowners and domestic customers, our contracts division suppor ts 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 ser ved food isn’t to pick up their cutler y 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 impor tant

But are you making the most of this influential adver tising oppor tunity? Ser ving 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 par t of the buying experience Adding intentionally customised touchpoints, such as branded greaseproof paper improves both the look and feel of products and helps create a sense of anticipation and value In fact,

Outdoor Leisure

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 impor tantly 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 Ser ving your brand alongside your food is an obvious adver tising oppor tunity 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 ser ve 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 cer tified compostable products with low minimum orders, and deliver them in the fastest, standard lead times We also offer our free in-house design ser vice – simply send us your logo and we ll do the rest!

printedgreaseproof com

co uk

Outdoor Space You Cannot Use Because Of The Weather Has No

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 ser ve 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

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

All Wallflower wines are suitable for vegetarians and

vegans

Mark Rober ts: “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 ”

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

www lanchesterwines co uk/wallflower

Café Culture - Pavement Profit

We create appealing and comfor table outdoor seating areas for your clients supplying ever ything required including:-

• planter s with real or faux p ants

• cafe banner s and restaurant screens

• ighting

• heating

• c assic neon s gnage parasols insta led and repaired

• enticular bladed roofed shelter s

• tables and c hair s

Our hardy planters are built to order using rot proof ar tificial wood planks This unique material is

not only completely waterproof but is formed from UK factor y 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 sur vey 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

Catering Equipment & Kitchen Fit-Out

David Chesshire , National Accounts Manager, Blue

(www.blue-seal.co.uk)

Why LP Group Mixers Are A Top Choice for Artisan Bakers

LP Group mixers are trusted across the globe to deliver high-quality assured dough production The Italian machiner y supplier has harnessed decades of engineering and manufacturing experience to create industr yleading models that produce excellent dough results for bakers Its latest lines of fixed bowl solutions are ideal for ar tisan 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 ar tisan 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 ar tisan 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 baker y equipment specialist EPP For more information, visit www eppltd co uk

Cooking Suites

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 industr y 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 industr y along with our commitment to providing a high-quality gasket without having to buy from the factor y allows us to have competitive pricing and fast turnaround time

Tr y 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 energ y 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 energ y 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 energ y 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 Fur thermore , there’s also the option of remote refrigeration, and the ability to multiplex units

Improving energ y efficiency has become one of the most impor tant factors in choosing new refrigeration equipment recently with rising energ y costs and the need to increase environmental sustainability bringing this issue into sharp focus for many businesses The

• 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

new models are TUV cer tified, fully EcoDesign- and MEPS-compliant, and use a combination of re-engineered airflow features, heat exchangers and green refrigerant to produce Williams’ most energ y efficient Multidecks to date

The latest open fronted Gem Multidecks include features designed to maintain the interior thermal envelope , thanks to a cur tain 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 energ y consumption thanks to its excellent thermodynamic proper ties 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 baker y equipment coldrooms, multidecks and blast chillers

To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk

fridgesealsdirect.co.uk

The New DrainMinor C (Combi Oven Pump) Catering Equipment & Kitchen Fit-Out

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

This award is for the company with the highest national sales of their professional laundr y 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 ser vicing 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 par tner

Temperature Rises Increase Risks In The Summer Season

Managing Director of Swiftclean, Gar y Nicholls, adds:

“The maintenance manager for our largest customer mentioned that prior to him using Swiftclean’s ser vices they always experienced fires in ducts during hot periods, it was always a worr y whenever the temperatures soared”

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 worr y to those responsible for kitchen extraction systems

As the temperature increases during summer it s impor tant 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 industr y 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

for laundr y in the UK We count them as a first-class par tner

I personally have worked with them over 6 years and can always trust them to select the best solution and provide exemplar y 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 preser ve the firstclass friendly care of a family run business for both their remote and local customers ”

For more information about products and ser vices on offer, contact Southern Contracts’ exper t team of technical staff to provide guidance and advice through ever y aspect of your purchase and ongoing commitment to ser vice , please telephone 03301 222888 or visit www southerncontracts co uk

Production Kitchens, Preparation Kitchens, Ware-washing Units, Dr y Store Units, Cold Rooms and Restaurant Units are available

The standard specification of our Medium Production Kitchen unit includes a six burner oven range salamander grill twin basket fr yer 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 fur ther 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

Catering Equipment & Kitchen Fit-Out

E AIS - The Ideal Solution

EAIS is a leading Manufacturer and Supplier of storage and transpor tation products supplied both to the Foodser vice 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 ser vice it has made EAIS the number one choice within the Industr y

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

Fatstrippa Grease Recovery

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 Recover y Units These units achieved FOG recover y rates of well below 35 ppm eliminating the need for secondar y treatment with costly enzymes or chemicals

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

Caterquip Ventilation Ltd is proud to be celebrating their 23rd Anniversar y this year

This Warwick based company offers nationwide coverage for all your commer-

cial catering needs: free site sur veys, quotations and designs (C AD) 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 industr y professionals on ventilation systems to a DW172 specification & BSEN:6173

They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen design ser vice to help you build your ideal kitchen Projects under taken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Cour t, 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

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 fur ther information contact info@fatstrippa co uk or see the adver t on the previous page Please

WACR cash register specialises in touch screens and cash register tills sales and hires We are also able to under take repairs and ser vicing for business throughout Avon, Wiltshire , Gloucestershire , Somerset, South Wales Berkshire Hampshire and Oxfordshire We have 40 years experience of in supplying and maintaining EPOS

3R is a leading provider of Electronic Point of Sale (EPOS) solutions, offering both integrated counter top and wireless payment solutions, as well as Mobile Top-Up ser vices 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 repor ting

Another essential feature of CES Touch is its full Stock control functionality, which enables businesses to manage their inventor y 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 repor ting, 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, inventor y, 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 par ticularly useful for businesses looking to offer competitive pricing and promotions while maintaining profitability

At the hear t of 3R’s offering is their commitment to excellent customer ser vice , providing 24/7 suppor t, 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 adver t below for details

4

4

4

4

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

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

Indeed,

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 smar t 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

Par ticularly 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 ser vice and maintenance

With cer tain packages and banking par tners 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 deliver y 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 Technolog y (CST) specialise in innovative communication technolog y and software solutions that transform and enhance the hospitality industr y –for both customers and operators

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

Paging systems, specifically designed with the hospitality industr y 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 customer s to wait in a ong, tedious queue , create an invisible one instead Ut lising customer paging solutions gives diner s the freedom to wait where they wish – suc h as the bar - wh le

reducing congestion

2) Simple but effective , WaiterCall instantly connects front and

bac k-of-house for the slic kest ser vice Instant communication el minates the need to run bac k and for th from the kitc hen pass leaving more time to upsell dr inks and mainta n high levels of customer ser v ce

3) With many operator s currently shor t-staffed, call buttons allow customer s to nstant y gain a team member's attention when needed, making it easier to order additional food and dr ink or request to pay the bill

4) Two-way radios provide instant communication between manager s and kitc hen staff

Meaning table turns are increased, incidents are dealt with immed ately, and the overal guest exper ience s enhanced

No guessing or time wasted – just c lear communication Keeping on top of the latest technolog y not only relieves stress for staff during busy periods but also helps improve simple operations, keeping customers happy and most impor tantly, loyal

For more information on CST:

www call-systems com

solutions@call-systems com 020 8381 1338

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 par t of running a small proper ty

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 proper ties, we ’ ve pulled together some findings we ’ re sharing for the ver y first time creating a simple (shor t and snappy) repor t that highlights both the latest trends among the countr y ’ s small proper ties and the easy ways you can bring data and technolog y into day-to-day life at your proper ty

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

• The c hannels br inging in the most revenue for UK s 1-20 room properties

• How room rates are c hanging, and the tools you need to pr ce your rooms with c lar ity

The c hanges happening in booking lead time , and the oppor tunity th s provides to dr ive more revenue

• The current sp it between guests arr iv ng 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 smar ter 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 impor tance 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 industr y, 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 impor tance of online reviews, hoteliers cannot afford to overlook the impor tance of providing a top-notch WiFi experience

One of the biggest challenges in hotel WiFi is providing coverage throughout the entire proper ty 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 proper ty 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 ser vices for guests who require faster speeds or more bandwidth or provide access to streaming ser vices and other enter tainment 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

Design & Refit

Additional Ranges as ILF Continue to Expand

It's Not Time To Sit Down Yet

Well

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 upholster y 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

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 preser vation

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

enomatic’s quality control provides customers with confidence that wines are always fresh and ser ved at their optimum temperatures With patented preser vation technolog y and automatic self-cleaning of the pouring spout, our systems ensure the highest hygiene and superb wine quality

REDUCING WASTE

It is a simple fact that wine that is not consumed oxidizes in the bottle and is wasted creating unnecessar y 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-ar t iner t gas preser vation, 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

cer tified)

PORTION CONTROL

Staff over-pouring results in reduced profit margins enomatic’s precise automatic por tion control prevents inventor y shrinkage , over pouring, and ensures accurate measures time after time

FUNCTIONALITY

enomatic's advanced electronics and automation increases the speed of ser vice By simply pressing a button, you can select and ser ve 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 vir tual sales person and responsible bar tender all wrapped up in one!

sales@enodirect.co.uk

www enodirect co uk

Tel +44 (0)1603 768046

Healey and Lord

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

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

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

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 fur ther 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

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

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

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

Hotels and restaurants intending to replace existing gas-fired domestic hot water (DHW) systems with more sustainable electric technologies as par t of a decarbonisation strateg y should invest in data gathering first recommends hot water specialist Adveco

Live Metering is a simple to install, non-invasive onsite ser vice 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 proper ty The data will then be processed, and a repor t 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 proper ty, 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 ser vice

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

Adveco Gas To Electric Decarbonisation Design and Refit Improve Those Customer Reviews

Castelan Commercial Ser vices 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 Industr y that will extend the life of your fixed assets

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

• Peeling or dir ty Bath Tubs/Shower Trays

• Moldy Silicone/Grout

• Dir ty Carpets/Upholster y

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 ver y 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 temporar y solution, as often the paint star ts 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 technolog y 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

Battling Staff Shortages?

Here’s How A Service Lift May Help

By Mark Chapman, General Manager, Stannah Microlifts

issues

Staff shor tages have been a challenge for British hospitality businesses, with data from the Office for National Statistics (ONS) showing a 56% increase in staff shor tages in the accommodation and food ser vice sector compared to pre-pandemic levels

To tackle this issue , businesses have had to turn to technolog y to ensure they can operate efficiently with fewer staff members One option that can be easily implemented is the addition of ser vice lifts to business premises These lifts can move items like food, beverages, laundr y, and luggage more efficiently between floors reducing the manual time and effor t required for tasks This can help businesses run smoothly even with smaller teams, preventing waiting times from becoming unacceptable for customers

Ser vice lifts like the Microlift or Trolley lift can also reduce the risk of injur y 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 com-

Many business owners may be under the impression that a ser vice lift is expensive and disruptive to install, but this is often not the case at all Microlifts from Stannah are compact structure-suppor ted and quick and easy to install These reliable and hard-wearing products are designed for operation 24/7, 365 days a year suppor ted by regular ser vice visits from our exper t local engineers

So even when staff shor tages bite , great ser vice 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 ever y 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 injur y and prevent fur ther shor tages due to injur y

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 ser vice

We

We'll organise ever ything 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

Create A Retro Cool Space with Stylish Seating Design and Refit

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

Available in goes-with-anything tan or fossil suede upholster y, our Cologne Chair makes a retro style statement while its suppor tive 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 luxur y Carr ying on the theme to your bar area the

Dusseldorf Hairpin Stool exudes retro industrial cool with its sturdy statement legs and comfor table padded seat in tan suede upholster y

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 comfor t 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 necessar y for a hospitality setting

To find out more about Trent Furniture’s great range of stylish and durable range of retro-inspired contemporar y 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

CardsSafe Ltd has worked in the leisure and hospitality industr y 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 ser ve 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 Bugg y 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 ser vice , 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 par t of your business?

For more information, please visit www cardssafe com

Or contact the sales team on 0845 500 1040

Property and Professional

Upcoming Hospitality Trends

The hospitality industr y has been hit hard by the events of the past three years But for those who weathered the storm, there are oppor tunities 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 industr y – and the consumer landscape that underpins it - when the recover y 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 industr y in 2023

1. BLENDED WORKSPACE/ LEISURE SPACE

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

2. COST-CONSCIOUSNESS

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 AlixPar tners 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 quar ters 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 shor tages have also made it a challenging star t to 2023 for many SME operators

Over the course of the past three years, those UK SMEs that have sur vived

The cost-of-living crisis has undoubtedly tightened available consumer spend for eating out and weekends away According to a repor t 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 wor th the spend

3

EVOLVING MENU DEMANDS

Each year, The Unilever Food Solutions Future Menu Trends Repor t 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 industr y For 2023, it predicts that vegetables will become an increasingly major par t 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 Specialist Hospitality Consultant?

With over 30 years of industr y experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements:

Profitability Operational Strateg y Staff Management Marketing and The Future of your business

PROFITABILITY & OPERATIONS

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

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

labour usage in your business

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 quar ter of 2022 (a 6% increase on Q4 2019 levels) Businesses that can adver tise 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 shor tages 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 ser vice 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 ser vice staff

The turbulence of the past three years have hit most UK businesses hard, but with economic recover y expected later this year there are new oppor tunities to evolve and prosper

Adapting your business to meet these oppor tunities will likely require some investment If your business does not have the necessar y means to fund this today, you may need to consider external finance

At Capify we offer a range of business loans to help suppor t 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 adver t on page 17

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 Ser vice and Kitchen staff your team needs careful and skilful Management Motivation guidance and Development

MARKETING

We will help you build a workable planned Marketing Strateg y From Digital Marketing such as Social Media marketing, Websites, eMail Marketing and online adver tising, to print design, Promotions and offline adver tising, 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