CLH Digital - Issue #169

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 169

Scrap the Late Night Levy, Industry Urges www.CLHNews.co.uk

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In a move that has angered industry organisations, the government has announced, (Wednesday July 12) that the late-night levy (LNL) would be extended to allow local authorities to create LNL areas smaller than their local authority boundaries and also include refreshment premises.

Currently, licensing authorities have the power to introduce a “late night levy”

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on premises licensed to sell alcohol in the authority’s area. The levy applies during a “late night supply period” (ie between midnight and 6am). The authority chooses the length of time within this period that the levy will apply. The levy must cover the whole of an authority’s area.

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Issue 169

Editor's Viewpoint

Welcome to the latest issue of CLH Digital In what could be considered yet another obstacle in the recovery of the hospitality and licensed on trade the government has announced that the latenight levy (LNL) would be extended to allow local authorities to create LNL areas smaller than their local authority boundaries and also include refreshment premises, with sector leaders fearing they may impose an additional burden on an already struggling industry.

EDITOR

Peter Adams

It is a contentious argument. Those supporting the levy will argue it is right that businesses which profit by selling alcohol in the night-time economy should contribute towards these costs.

And others such as me will argue that these businesses are already generating huge sums for local and central government in the form of PAYE, NI, corporation taxes, business rates and VAT.

To even consider additional levies at a time when we have had a global pandemic, experiencing a devastating a cost-of-living crisis and record inflation, demonstrates just how out of touch some people are really are.

In April we reported UKHospitality CEO Kate Nicholls who said: “In areas where the Levy is in place, it takes thousands of pounds out of the pockets of hospitality businesses, and that is money that could have been used to reinvest, open new ventures or hire more staff. If the Government wants to demonstrate it’s on the side of business and economic growth, it should choose not to extend the levy and abolish it instead.”

I suspect now that the money taken out of the pockets of hospitality businesses would be better spent in helping them survive this crisis, which shows no signs of abating.

I also noted a bit of a “mixed bag” with the report by Barclaycard revealing that June's fantastic weather increase sales in pubs, but restaurants are continuing to struggle.

According to the report, spending at pubs, bars & clubs increased 8.4 per cent – their biggest boost since January this year. This growth was driven by several factors, including the warm weather, rising beer and alcohol prices, Father’s Day celebrations, and the respite from industrial action in the transport sector.

In contrast, restaurants saw yet another month of decline (-8.2 per cent), with three in 10 (30 per cent) Brits planning to spend less on eating out in order to offset

rising household bills.

I often recall my experience when I had a wine bar restaurant here in Bournemouth in the mid 80s- to mid 90s. Throughout that time it was high interest rates and similar economic gloom.

I think the difference then which helped me survive was “lack of competition”, particularly casual dining outlets, which in recent years have flooded the market offering, vouchers and deals which no independent operator could compete with.

But also the big difference is taxation, which leads me back to the above, the proposed extension of the late night levy.

The hospitality sector is being taxed into oblivion! This vibrant, ubiquitous, omnipresent sector stretches to every part of the United Kingdom, you're never far away from a pub, bar, restaurants, cafe, coffee shop, hotel, or bed and breakfast!

It is this presence across every constituency in the nation that emphasises the sectors importance to the nation, our economy and the public finances, generating £139bn in economic activity and more than £30bn in tax receipts to the Treasury.

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And no matter what part of the country you live in, be that a city, town or village millions rely on the sector for employment, with an estimated three million people working in some form of hospitality venue.

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This scale makes hospitality the third largest private sector employer in the UK, twice the size of financial services and bigger than automotive, pharmaceuticals and aerospace combined!

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I have always said it provides opportunity to every demographic particularly the disadvantaged, those who may lack the educational qualification or social skills can always find a job in hospitality where there are opportunities to grow not only in Korea but to develop as a person building confidence as well as skills.

Instead of heaping tax upon tax the government must now seriously consider tax breaks, in particular reducing VAT in hospitality as we have often said, on the sector has often called for.

Yes, I know this is our favourite “soapbox” campaign for us here at CLH News, but for the sector to survive into the long term sooner or later a Chancellor is going to have to take that brave step in reducing either VAT or duty in line with European counterparts otherwise I really can't see how the sector can recover!

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

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

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

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

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Scrap the Late Night Levy, Industry Urges Issue 169

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UKHospitality Chief Executive Kate Nicholls said: “It’s really frustrating that the Home Office has proceeded with this extension of late-night levy powers, particularly when the evidence base is seven years old and horribly out of date.

The net revenue raised goes towards the costs of policing the latenight economy. This must be split between the licensing authority and the relevant police and crime commissioner (PCC). At least 70% of the net revenue must be given to the police. The licensing authority can retain up to 30% to fund the services it provides to manage the nighttime economy.

“Introducing more powers for local authorities to implement the levy and making more venues eligible to pay is a damaging blow to the latenight economy, which already paid hundreds of thousands of pounds in late night levies last year.

However, in July 2022, the House of Lords Liaison Committee published a report scrutinising the Licensing Act 2003. The Committee recommended that if the Government intended to retain the levy, the changes to be introduced through the Policing and Crime Act 2017 needed to be consulted on as a matter of urgency and brought into force. It also said that, within three years of the provisions being implemented, the Government should consult on the impact of the amended levy. If there was not a demonstrable improvement of the impact and uptake of the levy, it should be abolished.

“Given the challenging economic circumstances businesses face, the Government should be focused on reducing regulation and easing cost burdens. Instead, they have chosen to add more. This will simply stymy investment and limit economic growth.

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omy is for councillors, the police and hospitality business to work closely together to tackle local issues – not through a punitive and blunt measure like the Late Night Levy that applies to businesses even if they don’t open late into the night or aren’t a source of anti-social behaviour.”

FLASH POLL At the beginning of the year the Night Time Industry Association (NTIA) Conducted a Flash Poll on the late night levy charge which revealed that:

CAMRA Chairman Nik Antona said: “These changes to the controversial Late Night Levy scheme are a step in the right direction, allowing councils to make sure they can apply to a smaller area like a city centre rather than penalising business across the whole council area.

• 72.2% of Respondents with a LNL area feel it does not meet its objective • 84.4% of Respondents who do not currently pay LNL felt that a Late Night Levy would not benefit the area they operate within.

• 81% of Respondents felt that the LNL would not be affordable in the current operating climate.

• 77% of Respondents felt that The LNL should be abolished Only nine local authorities, including Newcastle, Southampton and London boroughs Camden and Tower Hamlets, charged a late-night levy in 2022. Several councils, such as Nottingham and Cheltenham scrapped the tax in support of the night time economy and hospitality sectors.

• allowing licensing authorities to target specific geographical locations.

• extending the levy to include late night refreshment outlets.

• enabling PCCs to request the licensing authority to propose introducing a levy.

• requiring licensing authorities to publish information about how funds raised by the levy are spent.

“However, CAMRA is still calling on the Government to abolish the unfair Late Night Levy scheme completely due to its detrimental impact on well run and responsible pubs, social clubs and taprooms which are at the heart of communities and bring people together to tackle loneliness and social isolation.

Speaking back in January, Michael Kill CEO NTIA says: “It is absurd that the Government is even considering consulting on the expansion of the current late night levy scheme. It’s atrociously timed, in the middle of a cost inflation crisis, where the sector is perilously being pushed closer and closer to the edge.”

“It is for these very reasons that the Government is changing the alcohol duty system in August to support and encourage people to consume beer and cider in the regulated setting of the pub. It makes no sense to support pubs through the tax system but penalise them through the unfair Light Night Levy.

“The House of Lords review on licensing last year was very clear that the late-night levy had not met its objectives, wholeheartedly backed by the industry, suggesting that it is unaffordable and represents no benefit to businesses on the ground.”

“REALLY FRUSTRATING”

“The best way to tackle the problems of safety in the night-time econ-

“I would continue to urge the Government to show that it’s on the side of businesses and abolish the late-night levy as soon as possible.”

ABOLISH THE SCHEME COMPLETELY

In its November 2022 response to the Committee’s report, the Government said it intended to deliver its commitment to consult on the level of the levy to be applied to late night refreshment premises “at the earliest opportunity”, however, it said it did not intend to carry out a formal consultation on the impact of the levy.

Despite outdated evidence and opposition from the hospitality and ontrade sector, the Home Office has confirmed that the late-night levy will be extended to:

The report can be viewed here https://researchbriefings.files.parliament.uk/documents/SN07100/SN07100.pdf

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Cash vs Card: Which Is King?

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Issue 169

How businesses can get ahead in an evolving payments landscape and unleash the power of pay

By Kevin Carson, Senior Vice President, FreedomPay (https://corporate.freedompay.com/) Cash vs card is a topic that has been around for years, and it doesn’t appear to be going away anytime soon. The great debate continues, with proponents of both payment methods weighing in.

Cash witnessed a resurgence post-pandemic as public health fears allayed, but how is it faring now?

Data suggests the cash comeback has waned, especially as more Gen Z’ers open their first bank account. In a recent report, FreedomPay found that 92% of guests used credit cards, followed by digital wallets, debit cards and QR codes. This couldn’t be more relevant to the hospitality industry, which, after a difficult few years, has started to find its feet again. And it’s especially true for pubs and restaurants, as well as the unattended food and drink sector, where cash acceptance is in rapid decline.

As customer loyalty becomes harder to acquire, businesses within the industry need to get on top of increasing card usage to get ahead. With that in mind, here are the steps they can take to ensure success:

WILL THERE BE A ‘RETURN OF THE KING’?

There is no indication that cash will be returning as the preferred way to pay. It was already in decline preCOVID and findings by Which? show that around 8,000 cash machines were switched off during the pandemic with no sign of being replaced. Cash’s decline has been so severe in fact that earlier this year, Parliament debated whether to make it illegal for retailers to refuse cash payments.

While cash does still have its place in society (it remains the payment of choice for some customers), in the current environment, offering a plurality of payment options is essential—otherwise, you’ll be left behind.

IT PAYS TO OFFER MORE

It’s no secret that customers nowadays expect the very best, and that includes catering to a varying range of wants and needs when it comes to payments. From BNPL to QR codes, as well as Apple Pay, Google Pay and prepaid cards, offering customers the choice of how they’d like to pay in a sea of seemingly endless options can give your business a competitive edge.

Making sure you are equipped with the tools to meet the ever-growing demands of today’s (and tomorrow’s) customers will drive loyalty, steadying the ship in an increasingly volatile market. By upgrading your PMS and POS systems’ capabilities to offer more options, business intelligence can be enhanced. These new data systems securely aggregate transactions and consumer insights and facilitate effective personalisation of the customer journey. This could mean, for example, that customers—when dining out or making a supermarket purchase—are offered deals, discounts and replacements for products that are aligned with their preferences.

At the end of the day, a customer who feels understood will keep coming back.

The demand for card payments highlights the need for hospitality merchants to invest in their tech capabilities. A lack of options is simply not feasible in a world ruled by fast, personalised payments. Presenting a variety of payment choices contributes to a positive, personalised customer experience, a seamless purchasing journey and better business for you.

LEADING THE CARD REVOLUTION Finding success in a new era of payments can only be achieved by partnering with a platform that can help businesses unleash the power of pay and provide the kind of hyper-personalised hospitality experience that is so coveted by customers—one that utilises the latest technologies such as tokenisation and biometric authentication, as well as adapting existing payment infrastructure, both in-store and online.

The speed at which the payments landscape is evolving makes this all the more important. For hospitality to flourish as it did pre-pandemic, a single ‘open’, fully agnostic and flexible platform will enable you to go above and beyond in delivering a top-tier payments journey and ensure repeat business.

While its use did increase after the height of the pandemic, cash’s time is nearly over. So, the question is: are you ready to embrace the card revolution?

Simpsons in the Strand Auction

The Opportunity A cache of unique furniture from the iconic Simpson's-in-the-Strand will be entering the auction market this August, providing an opportunity for the connoisseur to find rare and exclusive pieces exhibiting the evolution of the venues distinctive style.

A huge array of lots are on offer from commercial catering equipment, restaurant furniture, fixtures and fittings and Wedgwood bespoke table wear.

Exclusive Collection From the bar and dining room to the event spaces upstairs, luxury can be found in every corner of Simpson's in the Strand. one of London's oldest traditional English restaurants. Situated in

Pro Auction is delighted to announce a two-day auction sale in collaboration with the iconic Simpson's in the Strand. On 2nd and 3rd August 2023, loyal patrons and champions of the historical site will be presented with a rare opportunity to acquire a curated list of furnishings and artefacts that have decorated Simpson’s in the Strand. While the stories, history and foundation of Simpson's remain, a select few items will be available to purchase as it enters a new chapter.

Since it’s opening Simpson’s has been a

As one of London’s most renowned luxury destinations, Simpson’s in the Strand has been captivating guests since 1828. From the exceptional cuisine to

popular London attraction and famous

extraordinary hospitality, Simpson’s has long been a beacon of sophistication and class. Pro Auction will be selling select items to give buyers a chance to own a piece of this legendary establishment.

The sale will feature items including furniture and lighting from Simpson’s award winning restaurants and bars. Additional items to go under the hammer include some of Simpsons’ symbolic Drakes silver carving trolleys along with the vast collection of the finest Wedgewood crockery.

All items have been carefully selected by experts at Pro Auction who are dedicated to providing buyers with only the finest quality assets available on the secondary market today.

Commenting on the sale, Auction Director at Pro Auction Simon Rose said “This is an incredibly exciting opportunity for buyers to get their hands on some truly unique pieces that were once part of one of London’s most iconic establishments." He added “We are expecting strong interest in these beautiful items which have been carefully chosen for their design excellence as well as their historical significance."

the Strand, it is part of the Savoy Buildings, which also contain the world famous Savoy Hotel.

regulars over the years have included Winston Churchill, Charles Dickens, George Bernard Shaw, Sir Arthur Conan Doyle (and his fictional creation, Sherlock Holmes), Benjamin Disraeli and William Gladstone

The Event This exclusive auction takes place at

In addition to offering buyers high-end items at competitive prices, Pro Auction also provides professional advice on purchasing procedures and offers secure

Simpsons commencing at 10.30am, over

bidding methods for those unable to attend in person. Buyers can also take advantage of pre-sale viewing days where they can inspect each item prior to

two days between the 2 - 3rd August 2023.

bidding. The Simpsons in the Strand Auction will be live and webcast online from 10.30am over the two days.

Make sure you don't miss out on this incredible event! If you're looking for top quality items from one of London's most prestigious

locations then head down to the Pro Auction's sale at Simpson's in The Strand between 2nd and 3rd August 2023 or attend the sale

preview day on August 1st 2023 between 09:30hrs and 16:00hr.

www.simpsons-auction.com

Bidders are invited to register for the event and participate in the sale in person or remotely online.

The sale will be webcast live throughout with Online bidding enabled. The viewing takes place on August 1st 2023 or by prior arrangement

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June’s Warm Weather Boosted Spending On Pubs, But Restaurants Struggle As Brits Cut Back On Dining Out A MIXED PICTURE FOR EATING AND DRINKING

Consumer card spending grew 5.4 per cent year-on-year in June – less than the latest CPIH inflation rate of 7.9 per cent, yet noticeably higher than in May (3.6 per cent) – as the warm weather encouraged Brits to shop for summer clothes and socialise at pubs and bars. However, supermarket shoppers remain concerned about “shrinkflation”, while restaurants saw another slowdown as consumers continue to cut back on eating out to offset rising household bills.

Spending on groceries soared 9.5 per cent year-on-year – the highest growth in the category in two years, yet still lower than the rate of food price inflation (18.4 per cent). This comes as over two thirds (67 per cent) of shoppers say they are looking for ways to reduce the cost of their weekly shop, with almost a third (32 per cent) of these consumers shopping at multiple supermarkets to source a range of deals and two in five (39 per cent) are buying more “yellow sticker” items.

In a further sign that Brits are seeking out value-for-money wherever possible, discount stores were up 8.8 per cent, seeing their largest growth since April 2021. Eight in 10 (81 per cent) are worried about “shrinkflation” – when products are sold in smaller packages or portion sizes yet cost the same or more than they used to. In June, more Brits (70 per cent) had noticed examples of shrinkflation than in May (65 per cent), particularly when buying chocolate (46 per cent), crisps (42 per cent), packs of biscuits (37 per cent) and snack bars (32 per cent).

In response to shrinkflation, 29 per cent of shoppers are buying their favourite products less often – only when they want to treat themselves – while almost a fifth (18 per cent) are switching to brands which haven’t changed the size of their products.

Shoppers are also spotting shortages of certain products at the supermarket. Almost two fifths (37 per cent) have noticed that some basic items – such as eggs, fresh produce and tinned staples – are regularly unavailable, while a fifth (20 per cent) feel that there are fewer new products being introduced onto the shelves.

Spending at pubs, bars & clubs increased 8.4 per cent – their biggest boost since January this year. This growth was driven by several factors, including the warm weather, rising beer and alcohol prices, Father’s Day celebrations, and the respite from industrial action in the transport sector.

In contrast, restaurants saw yet another month of decline (-8.2 per cent), with three in 10 (30 per cent) Brits planning to spend less on eating out in order to offset rising household bills.

Instead, many are shifting their spending to specialist food and drink stores, including butchers and greengrocers, which enjoyed their highest increase (7.2 per cent) since September 2021. This implies that Brits are choosing to spend more on high-quality ingredients for BBQs and premium home-cooked meals instead of eating out at restaurants.

In addition, almost a fifth (18 per cent) of consumers say that to save money when dining out this summer, they are opting to order just a main meal, with no starter or dessert.

GROWTH IN GETAWAYS Brits continue to prioritise spending on holidays abroad, outpacing demand for staycations. Spending on airlines increased 33.5 per cent, significantly greater than the growth of spending on international and domestic hotels, resorts and accommodation (up 5.4 per cent).

Spending in the transport sector is also being increasingly impacted by “drip pricing” – where companies add extra fees and charges during the online checkout process, meaning that the final price is higher than what was originally advertised. More than four in 10 (43 per cent) consumers report that they have noticed more examples of “drip pricing” when shopping online, especially on airline tickets (47 per cent).

SUNNY SPELL BRINGS SURGE IN SUMMER SPENDING

Esme Harwood, Director at Barclays, said: “June saw Brits get into the swing of summer, bringing a welcome boost to several sun-starved categories.

Spending on non-essential items increased by 5.7 per cent in June – more than in May (3.0 per cent) – largely thanks to the sunny weather driving demand for socialising with friends and family. The higher temperatures inspired shoppers to renew their summer wardrobes, with spending at clothing retailers rising 4.0 per cent – the highest growth in almost a year – while pharmacy, health & beauty had its biggest boost (6.8 per cent) since January.

“Pubs & bars benefitted from Brits soaking up the sunshine in beer gardens, while butchers and garden centres saw a jump thanks to the arrival of barbecue season. Even clothing retailers, which have struggled since the start of the cost-of-living crisis, returned to growth, as consumers took advantage of the heat to refresh their summer wardrobes.”

After a decline in May (-1.9 per cent), sports and outdoor retailers returned to growth (1.1 per cent), as consumers embraced more active, outdoor lifestyles and purchased camping equipment for Glastonbury and other festivals.

Will Hobbs, Chief Investment Officer, UK Wealth Management, Barclays said: “The UK economy remains in a precarious spot. Inflation contagion is perhaps furthest advanced here on the evidence of incoming wage and core inflation data. There is more work for central bankers yet, even as the creaks and strains on the mortgage and other borrowings become increasingly audible.

Meanwhile, home improvement and DIY stores, including garden centres, were another bright spot, seeing their first growth in over two years (3.9 per cent) as Brits took advantage of the sunnier weather to spruce up their homes and gardens.

“Difficult quarters lie ahead as the surge in interest rates continues to put pressure on household cash flows. However, there are mitigants. Much of that extra mortgage strain will fall on households more able to bear it, with significant excess savings still left over from the pandemic.”

New Research Reveals Growing Consumer Interest In Digitalisation Of Hospitality Experiences 6

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Issue 169

The latest GO Technology report from hospitality tech provider Zonal and insight firm CGA by NIQ, reveals that the majority of consumers (55%) think that striking a balance between human interaction and technology provides the best experience in venues.

The research reflects a change in attitude amongst consumers following the pandemic, which helped to break down the view that technology was at odds with excellent service in hospitality venues. Some 71% of people now prefer to use technology either exclusively or in tandem with human interaction – in comparison, back in 2020 just 43% of consumers had used apps or other solutions to order and pay in the months following hospitality’s post-lockdown reopening. This was double the number who did so before the pandemic.

The survey of more than 5,000 UK adults revealed that 41% of those who prefer a tech presence in venues eat out at least weekly and spend, on average, £24 a month more on eating and drinking out than those who prefer human interaction. The research also revealed that household income is £10,100 higher amongst those who prefer tech in venues.

The report also unveils that consumers’ demand for technology in hospitality is focused on the pre-dining stage of their journey, with most people embracing tech for booking reminders (60%), to enable them to cancel a booking (51%) or for pre-visit enquiries (35%).

When asked what were the benefits of technology in hospitality, the following five reasons came out on top: 1) Speed (50%) 2) Convenience (49%) 3) Ease of use (40%) 4) Less pressured (38%)

5) Accuracy (24%) The report does highlight, however, the ongoing importance of human interaction to consumers when eating and drinking out. Nearly three in five consumers still want to place food orders and settle bills face-to-face, and have their food and drink prepared by people.

Commenting on the findings, Olivia FitzGerald, Chief Sales and Marketing Officer, Zonal, said: “The role of technology in hospitality is clearly growing rapidly in a post-pandemic market, but this doesn’t mean that we all want hospitality that’s all about robots and automated processes.

“In fact, it’s more important than ever not to underestimate the importance of human connection; the research makes it clear that, for consumers, the best hospitality experiences are those that offer the right balance of technology and traditional face-to-face service. Hospitality is a sector that is brilliant because of its people, and it is important that technology enhances that by working in the background, doing the heavy lifting and alleviating staff pressure so they can focus on what they do best: delivering exceptional service to their guests.”

Karl Chessell, Director – Hospitality Operators and Food, EMEA, CGA by NIQ added: “This research emphasises the enduring appeal of the personal experiences that hospitality delivers so well. But while many consumers still enjoy human interaction from the start to finish of their journey through a restaurant or pub, it is clear that many people now want the option to use digital solutions at every step—and the number will only grow. Wherever technology is deployed, choice and flexibility are key. It can be a superb enabler for hospitality for guests and operators alike, giving consumers the speed and convenience they want and freeing up teams to focus on what they do best. In such a competitive and challenging market, brands that make the smartest use of tech, without compromising human elements, have a crucial advantage.”

The Castle on Castle Street in Dudley Re-Opens Following A Major Investment of £241,000 The Castle on Castle Street in Dudley, re-opened on Friday 7th July following a major investment of £241,000.

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

The pub is part of the Proper Pubs division at Admiral Taverns and has undergone a complete transformation to create a brand-new look with fresh décor to appeal to the local community. Inside, the pub has been transformed to host one large, open-plan room with a new bar, flooring, and fixtures throughout.

Lucy’s first aim is to raise money to install a lifesaving defibrillator at the Castle.

Outside, the Castle has been completely renovated to include a new khaki green exterior, brand-new signage, lighting, and windows to welcome customers in.

For opening night, customers enjoyed an exclusive live performance from Raphael Tate, a 2023 contestant in ITV’s music show, Starstruck, as well as karaoke and a live DJ. Operator of The Castle, Lucy Jo Hickman, 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!

Matthew Gurney, Operations Director for Proper Pubs, said: “The refurbishment at The Castle 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, Lucy, every success for the future in making The Castle a fantastic hub of the community”.

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

New Research Reveals How Live Sport Boosts Pub Spend and Stays Issue 169

Screening live sport in pubs and bars can substantially increase customers’ spending, dwell time and loyalty, new research by CGA by NIQ and Sky Business reveals.

The exclusive survey of consumers shows people who watch live events spend 36% more on eating and drink out per month than those who do not. Nearly nine in ten (87%) say they stay out longer than usual when a live game is on, while even more (89%) are more likely to revisit a venue if they know it screens sports. Live sport also connects friends and families, with three quarters (75%) of viewers watching with bigger groups than they would usually socialise with on non-sporting occasions.

The survey uncovers the sports people watch in pubs and bars. It highlights the huge popularity of football—the most watched sport ahead of rugby union, boxing, cricket and Formula 1—and interest in the English Premier League, consumers’ most followed competition, which starts again on Friday 11 August.

The new report, ‘The Value Of Live Sport in Britain’s Pubs and Bars’, also features an in-depth survey of pub landlords, managers and owners. It reinforces the value of live sport to venues and the risk of neglecting it, with four in five (82%) believing some guests would go elsewhere if they stopped screening games. Other insights from the new report include: • Women’s sports are increasingly popular in pubs and bars. Half (48%) of venues plan to screen more games over the next few months—providing a great opportunity to bring more women and families into venues.

• Free and fast WiFi is an essential part of the pub and bar experience. More than four in five (85%) of those who watch sport in pubs and bars expect free WiFi access, and nearly two thirds (64%) say a poor connection makes them less likely to return.

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• Sky Sports is Britain’s top provider of live sport. Nine in ten (90%) sports viewers think Sky Sports is the best broadcaster of live events, and a similar proportion (91%) consider it to be the home of the English Premier League.

Andy Dean, CGA by NIQ’s client director – hospitality operators and food, said: “This research confirms the enormous value of live sport to Britain’s pubs, bars and drinks suppliers. These venues give people memorable and communal experiences that simply can’t be replicated at home, especially during major football competitions, and these occasions not only boost spend but improve reputation. With businesses and households alike facing major cost pressures it’s more important than ever to provide compelling reasons to eat and drink out, and investing in live sport is an excellent way to keep people coming through the doors.”

Damian Saunders, Managing Director of Sky Business Hospitality said: “At Sky Business, we’re all about bringing our customers unmissable TV content and connectivity so they can provide the best experience for their customers.

“As we head into a new football season, we wanted to get a barometer of how people value sport and the role it plays, whether they are behind the bar or in front of it.

“There’s nothing quite like live sport when it comes to bringing people together. Whether your customers are hard core sports fans, follow an individual team or player, or just casually watch from time to time, watching live sport in a pub is undiminished and plays a key role in creating a great atmosphere and connecting people from all walks of life.

“By investing in the live sport that really matters, Sky Business helps licensed premises drive more revenue.

Sports fans spend more than other pub goers, they stay longer, and they keep coming back for more.”

IfATE Survey Aims to Transform Skills Training for Hospitality Sector The Institute for Apprenticeships & Technical Education (IfATE), want to capture the views of people working in pubs, cafes, hotels and fast-food chains, including technical experts, senior managers, and leaders of staff to help transform skills training for the catering and hospitality sector by completing their latest skills survey.

acknowledges the urgency of tackling this and firmly believes that by engaging with employers and stakeholders, a transformative change can be achieved. For example, the conversations with employers in November revealed that there was a need to update the level 2 hospitality team member and level 3 hospitality supervisor apprenticeships and related training.

The IoH, as a member of the IfATE’s directory of professional and employer-led bodies, has welcomed the latest survey which builds on the hospitality symposium IfATE held in November 2022, marking the beginning of the unique opportunity to join an influential group dedicated to improving the way the skills system works.

IfATE also wants to offer better routes into the sector for school leavers and career changers, which will support growth in the sector and help ensure apprenticeships and wider technical qualifications meet the skills demands of businesses, foster sustainability, and attract fresh, diverse talent.

The IfATE survey will run until 20 July 2023 and is encouraging anyone who works across catering hospitality to take part.

There are currently 10 apprenticeships for the catering and hospitality sector, with two more in development. They span level 2 (GCSE equivalent) to levels 4 & 5 (resembling a foundation degree).

The catering and hospitality industry has faced well-documented challenges in filling its skills gaps. IfATE

Complete the survey by 20 July 2023

Sustainability Initiatives Key To Attracting & Retaining Hospitality Staff

The report, titled ‘Sustainability Matters: What teams want and how brands can win’, surveyed UK hospitality employees to understand their perspectives on sustainability issues. The report found:

tainable • 84% of hospitality professionals said they would be more likely to stay in their job for longer if their employer has and continues to create a positive environmental impact • 94% of employees say that a company’s commitment to social and environmental responsibility is a significant factor when deciding where to work • Recycling, reducing food waste and sustainable packaging emerged as the top priorities for 91% of those surveyed • 85% want to work with sustainable suppliers, while 84% favour local or sustainably sourced ingredients Stephen Nolan, chief executive of Nutritics, said: “Staff are crucial to any brand’s engagement on this urgent challenge. They are the people who will ultimately deliver sustainability strategies. They are also highly stimulated by environmental issues, and younger workers in particular are much more likely to be attracted to employers who share their concerns. As we show in this report, good sustainability practice can be a very powerful recruitment and retention tool.

• 94% hospitality professionals said living an environmentally friendly and sustainable lifestyle is important to them • Half of those surveyed (50%) have accepted one job over another partly because the company was more sus-

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

Better sustainability credentials and communication could hold the key for hospitality operators to attract staff, reduce turnover and increase retention, according to a report from food service technology provider Nutritics and hospitality data and insights consultancy CGA by NIQ.

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Read all the latest news from the licensed industry at

www.catererlicensee.com @CLHNews

www.facebook.com/catererlicensee

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Could Cobots be the Answer to Crippling Staff Shortages?

Staff shortages continue to plague the UK hospitality industry, with little sign of improvement on the horizon.

Softbank’s cleaning robot Whiz can memorise up to 600 cleaning routes, vacuum 1,500 sq m of carpet on a single charge, and be programmed to clean at any time of day.

Triggered by Covid lockdowns and compounded by Brexit, the shortage of workers is forcing many restaurants to restrict trading hours, and hotels to leave rooms uncleaned on certain days a week.

It is equipped with a 3D camera and a lidar (light detection and ranging) system the same kind of technology used in selfdrive cars.

According to trade body UKHospitality, vacancies remain 48% higher than pre-Covid.

The organisation’s chief executive Kate Nicholls said: “The workforce shortage is creating a serious crisis.

Nearly half of businesses are reducing trading hours per day, and a third are having to close on some days each week.”

So what is the answer to the recruitment headache facing the UK’s hotels and restaurants? How about making a robot (or “cobot” to give them their more apt moniker due to their collaborative work alongside humans) your newest recruit?

Softbank Robotics general manager Stefano Bensi explained: “With a cobot on hand, menial and time-consuming tasks are taken care of autonomously. Staff have more time to concentrate on higher-value, more intricate jobs like touchpoint cleaning (in the case of a robotic vacuum cleaner) or spending more time with customers (in the case of tray delivery robots).

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“We know that in the hospitality industry it’s a real struggle to recruit and retain staff: robots can help add additional support to existing teams, plug labour gaps and shortages, and work when necessary to improve processes.”

Rather than taking the human interaction aspect away from restaurant service, Softbank’s tray delivery robots simply look after the “bussing” side of the job (bringing and removing dishes), meaning staff are present in the dining room at all times and able to respond quickly to customers’ needs.

Bensi said: “Because the waiter isn’t constantly going to and from the kitchen, stuff just happens: customers can order that extra bottle of wine, a side, a pudding, and suddenly you have the average price per sitting going up, and the table turnaround time going down, because when the customer is ready to ask for something it can happen straight away.”

For hotels offering room service, Softbank’s W3 robots can be programmed to integrate with the lifts and will call the guest to alert them once their order is outside their door.

It’s true to say that many hotels and restaurants adopted technological aids to help them through the pandemic, with operators forced to adopt automated methods to keep guests and staff safe.

Could it be the time has come for operators to recognise that technology isn’t limited to helping with bookings, ordering and payments? Perhaps it could also provide hospitality businesses with new team members - and quite possibly help them stand out from the competition too.

To find out more, visit https://emea.softbankrobotics.com/

MAG Laundry Equipment Reaches 5,000 Hotel Milestone improved and developed to become some of the most energy-efficient, reliable and great value machines on the market.

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

MAG’s nationwide fleet of competent and qualified engineers has successfully assisted over five thousand hotels with their products, services, information and support.

MAG also supports hotels with ozone generators to sanitise hotel rooms and remove unpleasant odours.

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

MAG supply, install and service hotel laundry equipment across the UK and worldwide. MAG’s products include commercial washing machines, tumble dryers, detergents, ironing presses and finishing equipment. Since 1922, for the last 100 years, MAG’s products have been

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

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UK Brewery Number Rises Second Quarter Of 2023

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Despite a high number of reported brewery closures and tough trading conditions, the total number of breweries in the UK has risen in the second quarter of 2023 according to figures released today from the SIBA UK Brewery Tracker.

Covering the period from the start of April 2023 to the end of June 2023, the SIBA UK Brewery Tracker shows the net brewery number across the UK grew slightly (by two) over that three-month period.

“Seeing the net brewery number rise across the UK is not only a sign that confidence in the sector remains, but that the demand for quality locally made beer continues to rise. However there has been a significant number of brewery closures and change of ownership, with some consolidation and buyouts alongside new businesses opening. So whilst modest growth is ahead of expectations and common perception, it’s not quite the overly positive picture that the headline figures paint.” Andy Slee, SIBA Chief Executive.

The new opening figures highlight the consumer demand for craft beer and the growth in popularity of brewery taprooms, with recent consumer polling showing eight out of ten people believe a well-run independent brewery has a positive effect on its local community* – and that community-spirit is a sentiment shared by brewers, with 98% of SIBA brewers saying they consider their local community to be important to them.

“We are still seeing more and more people discovering the importance of supporting their local businesses, and in particular their local brewery taproom, which in many areas are a hugely important community asset. All of this said, trading remains challenging with input cost inflation running ahead of prices and the other well documented issues facing the broader hospitality trade.” Andy Slee, SIBA Chief Executive added.

The South East saw the largest +3 increase in brewery numbers, with the Midlands and the East of England also in growth with a +2 rise in both regions, and Wales had a modest +1 rise overall. The North West, West of England, and South West all ended Q2 with no net change in brewery numbers, whereas Scotland had the largest decrease with -3, followed

by Northern Ireland on -2 and the North East on -1.

Read all the latest news from the licensed industry at

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Passion for Hospitality Industry is What Drives New SLTA President

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Long-established hotelier Murray Lamont, who recently took over as president of the SLTA, is on a mission to see more young people enter the licensed trade and forge successful careers HEADING up a trade association is a big responsibility that needs a mixture of time, commitment and passion, and for Murray Lamont it’s one he is relishing after just a couple of months as president.

Does the location cause staffing issues? For Murray Lamont, the staffing issue hasn’t caused too many problems thanks to the hotel’s family focus and place in the community although he feels for those in the industry who have lost staff because of Brexit and Covid.

“It’s no longer all about wearing the president’s chain of office and attending functions,” he says. “Obviously there are times when that is what is required and we’re a very social industry – it’s the people, relationships and friendships that make us want to be part of it – but we’re operating in an era now that throws up so many challenges that can be all-consuming.

However, the industry is making sterling progress in training and convincing people – particularly the younger generation – that they can have a fulfilling and worthwhile career in hospitality. “It’s something I’m quite passionate about – as is the SLTA – so I want to have an impact on that myself,” he adds.

“The SLTA has been fantastic in recent years in advising businesses and guiding the industry through Covid and the post-pandemic period and I want to keep going with the good work started by our managing director Colin Wilkinson and predecessor as president, Graham Blaikie.

“Young people are the lifeblood of our industry and those of us who have been in business for many years, and been successful, have a duty and moral responsibility to do what we can to nurture talent and help people develop new skills.

“None of us ever thought something like Covid would hit us but sadly it did and the entire industry – licensed trade and tourism sector – continues to suffer, notwithstanding all the other challenges and barriers that hold us back and make trading successfully very, very difficult.”

“Of course, that’s not to say that older people aren’t valuable to us – they are – and I always say that no-one is ever too old to learn something new.”

For Murray, who owns and runs the well-known Mackays Hotel in Wick in Caithness, in the far north of Scotland, the hospitality is a wonderful one to be part of despite the challenges. Moving into the retail trade 25 years ago, Murray opened Bin Ends, The Fine Wine Shop in Wick, followed by the Thurso shop two years later. He opened Whisky Cellar & more in Inverness Airport in 2016.

Having a point of difference – and a passion for whisky and wine – is always going to give a hospitality business an advantage. And in the case of the award-winning Mackays Hotel, it really does deserve to be described as an “iconic” business as it has the distinction of sitting on the “world’s shortest street”, with Ebenezer Place measuring up to six feet, nine inches long.

This means that people actively seek it out, with visitors arriving from all over the world – pre-pandemic, the hotel was receiving numbers reaching 50,000. Being on the North Coast 500 route has also been beneficial.

Business, says Murray, is building all the time with the post-pandemic “staycation” trend contributing to that growth but also the fact that Mackays Hotel is very much part of the local community. During the pandemic, for example, the hotel looked after key workers and ensured that local veterans and pensioners were provided with meals.

The Mackays story started back in 1955 when Murray’s maternal grandmother bought the hotel. Murray and his wife, Ellie, took over its management in 1983 before purchasing it from the rest of the family in the 1990s.

Murray – and Ellie’s – passion for the industry saw them named joint tourism ambassadors at the Highland & Islands Tourism Awards in 2022.

“It’s such a unique part of the country up here – we have so much to offer.”

Not surprisingly, the business has evolved considerably over time. “The bar was a hub for the community and we did a roaring trade, particularly on market days when all the country folk and farmers were in town,” recalls Murray who spent some time in the south, even venturing over the Border for a short time before the call of the North lured him back to Wick.

For Murray, journeys to more populated parts of the country – and further afield – will become more frequent in his role as SLTA president as he works with colleagues on the trade association’s board and regional council to represent the needs of members, promote training opportunities, work with industry partners and sponsors, and encourage uptake in membership.

“We still enjoy a busy bar trade but over the years we’ve branched out into weddings and functions, developed our accommodation offer and put huge emphasis on food – our No. 1 Bistro has one AA Rosette.”

“I genuinely believe that the SLTA is a superb organisation because everything we do is for the benefit of our members and we have a responsibility to do our best for them,” he adds. “Whether it’s representing them in high-level government discussions about the deposit return scheme, VAT, rates, tourism levies … these are issues that affect the whole industry and we need to make sure our voice is heard loud and clear.

While Wick’s location would be considered “remote”, the town is bustling and has certainly benefited from the arrival of the North Coast 500. However, it’s a very long drive down to the central belt and public transport can be challenging. Indeed, Murray’s journey to Edinburgh a few weeks ago to attend a licensed trade lunch involved two trains and a bus!

“Our location does present challenges at time but I think that’s the appeal of it, too,” he says. “If you need to go somewhere, you will find a way and people will find us.”

“For me, it’s a huge honour to be part of the SLTA over many years and now be entrusted as president, a role I’ll hold for the next two years.

“I know it won’t always be plain sailing but if I can make even a small difference, I’ll have done my job properly.”

Royal Academy Of Culinary Arts Announces Finalists For Annual Awards Of Excellence 40th Anniversary Year Following another record year of entries, the Royal Academy of Culinary Arts has announced the names of the Annual Awards of Excellence (AAE) 2023 finalists.

The Annual Awards of Excellence is the most prestigious award available to young professionals in the hospitality industry today, recognising and encouraging the most talented ambitious chefs, pastry chefs and waiters. Since it began 40 years ago in 1983, over 650 young professionals have achieved the Award, setting them off on highly successful career paths.

The purpose of the Awards is to inspire and encourage young professionals to achieve the highest possible standards in their chosen profession – Kitchen, Pastry or Service – and to offer them clear guidelines for success in their careers.

Participating in the AAE is a great learning experience. As it is not a competition there is no first, second and third place, but instead, any number of candidates can achieve the standard of excellence set by leading figures within the Royal Academy of Culinary Arts and the hospitality industry.

Good basic skills are the essential cement with which young, ambitious members of the catering industry can build a rewarding career. While more taxing tasks help to identify the best cooks and waiters of today, who will become the leaders of tomorrow.

Chefs can be tested on a variety of food preparation and cookery tasks from making a salad to butchery skills and must demonstrate that they can prepare a variety of dishes including soups and desserts and a piece of their own free interpretation.

Pastry chefs are expected to demonstrate the ability to work with many kinds of materials, including detailed chocolate and sugar work, and a creative presentation piece, while having an excellent grounding in baking and plated desserts.

Waiters are tested on their knowledge and skills in a wide range of food and beverage service aspects, including product knowledge, technical service skills, interpersonal skills and teamwork.

TASKS Selection is based on written entries. Successful candidates went onto regional quarter finals in February Semi-finals in March/April and finals in June 2023 where they were tested on a wide range of classical skills.

PRIZES • The three highest-scoring candidates are awarded the accolade of Young Chef, Young Waiter, Young Pastry Chef of The Year • £2000 bursary thanks to the Savoy Educational Trust • The bursary from the Savoy Educational Trust will take the form of an educational trip to Moet and Chandon and Veuve Clicquot where they will learn more about the wine-making process and take part in an incredible Champagne and food pairing meal.

Past trips include visits to New Orleans; Dubai; Mexico; Champagne; Tuscany; Barbados; St Lucia; Los Angeles; Hong Kong and Shanghai; Quebec and Los Angeles.

• Work experience at Pollen Street Social with thanks to Jason Atherton • Work experience at The Fat Duck with thanks to Heston Blumenthal • Invited to exclusive hospitality experiences and exclusive Royal Academy of Culinary Arts events and trips • A specially commissioned engraved Silver Trophy thanks to Gordon Hogg and Finclass • All Service Semi-Finalists and Finalists are invited to the Gold Service Scholarship • The Royal Academy of Culinary Arts Young Chef of The Year will gain automatic entry to the Final of Craft Guild of Chefs, National Young Chef of The Year • Chefs and Pastry Chefs are invited to enter the William Heptinstall Award

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Welsh Pubs to Receive £690,000 Grant From Community Ownership Fund Pubs in Wales will receive a total of £694,250 from the Community Ownership Fund to allow them to stay open and serve the needs of local people.

The money will allow locals to restore the pubs so they can benefit their communities.

It comes as the Department for Levelling Up, Housing and Communities announces the latest allocations from the second round of the £150 million Community Ownership Fund.

Pubs in Wales will receive a total of £694,250 from the Community Ownership Fund to allow them to stay open and serve the needs of local people.

The Cross Inn and the Tafarn Crymych Arms in Pembrokeshire will receive £244,250 and £210,000 respectively and are among six projects across Wales to receive UK Government funding.

The money will allow locals to restore the pubs so they can benefit their communities and attract visitors.

It comes as the Department for Levelling Up, Housing and Communities has today (30 June 2023) announced the latest allocations from the second round of the £150 million Community Ownership Fund.

The latest announcement includes £1.44m for six projects in Wales, taking the total investment across the

Fund’s lifetime so far to £3.2m in Wales.

The funding will help community groups take ownership of local institutions that have fallen into disrepair or are under threat of closure and give them a new lease of life, ensuring they continue to provide vital services, create opportunities and boost local economies.

Recent changes to the fund now mean that the amount of funding all projects can bid for has increased from £250,000 to £1 million, making it easier than ever for community groups to seize back control of prized local assets that are at risk of being lost forever.

Dehenna Davison, UK Government Minister for Levelling Up, said: We’re proud to be supporting people to take control of community assets like pubs in Wales.

Places like these play a vital role in their communities, and we want local people to reap the benefits from them for as long as possible.

Welsh Secretary David TC Davies said: I’m delighted to see community projects in Wales attracting about 11% of the total amount available from the Community Ownership Fund in this current round.

That means that more valuable assets in Wales are being saved for future generations. In many rural areas the pub is the lifeblood of the village, creating jobs and boosting the local economy, as well as providing locals with a place to socialise and come together. Congratulations to all the successful projects.

Chester Hotel Scoops Two Accolades at The Inaugural Chester Hospitality Association People Awards A luxury hotel in the heart of Chester has taken home two prestigious awards in the city’s inaugural Chester Hospitality Association (CHA) People Awards – further exemplifying its outstanding service to the industry.

Taking place at Chester Racecourse, the recent first edition of the awards, which seek to celebrate the talented people working in the city’s thriving hospitality scene, saw The Chester Grosvenor’s Executive Head Chef, Elliot Hill, claim the ‘Chef of the Year Award’, while its linen porter, supervisor and Assistant Head Housekeeper, Radek Moszan, received the ‘Heart of the House Award’.

Announced during a glitzy ceremony, the winners were carefully selected from a large volume of worthy entries following a vigorous judging process, which only served to highlight the importance of the accolades for the hotel.

The judges found that Elliot demonstrated the highest standards of culinary delivery, while being an excellent team player with a commitment to producing innovative food to the utmost standards.

Since joining The Chester Grosvenor in January 2022, Elliot has made a significant impact on the hotel’s catering operations both in terms of quality and revenue.

With a kitchen team of more than 40 people, Elliot oversees all of the catering operations within the hotel, including the 3 AA Rosette fine dining restaurant Arkle, the 2 AA Rosette restaurant La Brasserie, the afternoon tea function, room service, and the meetings and events operation.

While Radek, who joined the hotel in 2016, was recognised for his excellence in team support, a commitment to self-development, and being a team player who is also able to coach and mentor others.

Steve Ogden, General Manager at The Chester Grosvenor, said: “We’re absolutely delighted for Elliot and Radek – they thoroughly deserve every ounce of recognition for their hard work in their respective areas at the hotel. Chester has always been renowned for its hospitality, so to be recognised twice amongst such a competitive field of hospitality excellence is a great achievement. We’re excited to see the CHA People Awards grow following such a successful launch.”

Steven Hesketh, Executive Board Chair of CHA, said: “Congratulations to Elliot, Radek and all the other winners. Their success highlights the fantastic hospitality service we offer in Chester, and judging by the volume of nominations we’ve had for this inaugural celebration, we expect these awards to become a staple of the city’s events calendar.”

Q&A: Giles Fuchs, Owner of Burgh Island Hotel 14

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Giles Fuchs is a self-described ‘serial entrepreneur’, and Owner of Burgh Island Hotel, Founder and CEO of Office Space in Town, and Founder of Gunner Cocktails Q: Why did you decide to sell the island?

A: Hotel owners must identify the unique selling points of their hotels.

With Burgh Island, we looked at its history and location, and kept true to it. Owners frequently make the error of renovating their hotels to the point that they become unrecognisable and lose what makes them unique in the first place.

A: The hotel was love at first sight for me, but like all love affairs, it must come to an end. We have been looking at redeveloping the island, and our proposed £10m renovation to expand the amenities was approved, including new rooms for both guests and staff, and even a new restaurant on the mainland.

It’s also important to be mindful of trends and only adopt those that best fit. Burgh Island has been an early adopter of sustainability, and has been recognised as a leader in eco-tourism since 2003. This is now integral to our operation, and is a large part of what we stand for. On the other hand, while we support the integration of technology into hospitality, incorporating certain technology such as artificial intelligence is something that we have no plans in doing - we are proud of our highquality, personalised service, and wouldn’t want to lose the human touch!

However, seeing the renovation through will be a mantle for the next owner to take up. It is with great pride that I can say we managed to save the hotel from disrepair and restore it to its former glory as one of the most iconic hotels in Britain, but it’s time to pass the torch on to someone who can take the next step forward.

Q: What made you fall in love with the island?

A: How it captured a moment in time! It’s been authentic to its art deco heritage - I still remember the first time I visited the island for a black-tie event, and it was like being transported to another world. Since then, it was a goal of mine to preserve the unique history of the island.

It’s not just the decor that makes it such a wonderful place, but the legends and tales surrounding it. From mermaids and pirates to Agatha Christie murder mysteries, Burgh Island is a magical oasis in the middle of the beautiful Devon countryside. Since buying the island, the attractions of the island have only become more apropos. More holiday-goers

Q: What are you planning next? than ever want to escape - into nature, even into the past. To accommodate this, we encourage guests to dress in period-appropriate wear when dining in our Grand Ballroom and hold murder mystery nights for them to partake in.

Q: What advice would you give other hotel owners?

A: To be closer to the heart of business and property! With Office Space in Town, we have an empire to expand in London. I also can’t wait to diversify - the Gunner Cocktails brand has been not just an exciting venture, but a highly successful one too. With the launch of the Sinner brand, Gunner has been predicted to grow by 500% in 2023, so I would say to keep an eye out!

Further Growth at Young’s – Acquisition Of Three Freehold Pubs – 2,865 sq ft

Young’s, the operator of pubs and rooms in London and the South of England, has acquired three premium, managed pubs from Marston’s Revere Pub Company.

– Patio The three high-quality, freehold sites are located in growth markets in the South of England, with attractive characteristics including outside trading and bedrooms.

Libertine in Bournemouth – 260 covers

The acquisitions expand Young’s estate in the South of England and are in line with its proven strategy to continue to invest in its future growth, through a combination of acquisitions and investment in its existing estate.

– 4,227 sq ft – Garden and patio

White Hart in North Chippenham – 73 covers

White Lion in Tenterden

– 11 rooms

– 149 covers

– 2,210 sq ft

– 15 rooms

– Beer garden

Simon Dodd, CEO of Young’s, commented: “We are delighted to add these three iconic pubs to our estate. Having acquired several pubs in the South of England in recent years, these freehold sites have great potential and fit with our strategy of operating and expanding our premium, well-invested predominantly freehold pub estate.”

Premiumisation Still Shaking Up The Mixers Market Sales of mixers have been slow to build back from the COVID-19 pandemic—but the premium end of the category continues to grow.

Those are two of the headline messages from CGA

by NIQ’s latest research into the mixers market, which reveals the key trends and opportunities for suppliers to follow. It confirms that the premiumisation trend that has been evident for many years in the On Premise has not yet been dampened by the cost of living crisis.

CGA’s On Premise Measurement (OPM) service indicates that mixer sales totalled £109.8m in the last quarter—a 4.3% drop year-on-year. Mixers have steadily lost share in the wider soft drinks category and now account for 10.4% of sales—down by 0.9 percentage points from last year.

This downward trend has been driven by a sharp drop in gin sales since the start of the pandemic. Four years ago, gin held a 22.8% share of spirit sales in the On Premise, but that slice has now tumbled to 18.3%.

After years of growth, gin was hit harder by COVID19 lockdowns than most drinks categories, as consumers switched to drinking gin and tonics at home before opting for other drinks when they returned to the On Premise. With many consumers seeking new tastes and brands, gin has seen sales steadily slip away to other spirits like rum.

While the mixers category has generally struggled, premium brands have bucked the trend. Premium packaged mixers accounted for 62.0% of all packaged mixer sales in the last quarter—a rise of 2.3 percentage points in just 12 months. This has largely been driven by growth in rate of sale, with the average outlet generating £1,057 in premium packaged mixer sales over the quarter, up by 0.4% year-on-year. While this is still some way short of the 8.8% growth in the wider soft drinks category, it compares favourably with the total packaged mixer segment, where rate of sale fell by 1.1%. Upmarket options have become much more visible in pubs and bars, and CGA’s data shows around 63,000 licensed premises now stock at least one premium brand.

“The positive premiumisation trend in the mixers category has picked up where it left off before COVID-19,” says Matthew Meek, senior client manager at CGA by NIQ. “When they returned to pubs, bars and restaurants after months of lockdowns, consumers were ready to celebrate and catch up on the drinks and occasions they had missed. Although spending has been squeezed lately by the cost of living crisis, this treat mentality is still very much evident. While some people are drinking out less frequently, they are often ready to spend more when they do so, which leads to trade-ups from mainstream mixer brands to premium ones.”

Research for CGA’s Mixed Drinks Report confirms this willingness to spend extra in return for higher quality. More than half (56%) of mixed drinks consumers say they are very likely to pay more for a better quality spirit and mixer when they are out.

The latest edition of CGA’s On Premise User Survey (OPUS) shows the average spirit mixer consumer has an average household annual income of £41,700—5% more than the average consumer in Britain. Fans of mixers also tend to be younger, with more than a third (36%) aged 18 to 34. They are heavily engaged with the On Premise too, and half (51%) say they typically visit several venues on a night out—14 percentage points higher than the average consumer.

“Our research emphasises the value of premium mixer consumers to On Premise operators and suppliers,” says Matthew Meek. “Many of them are ready to spend and experiment on nights out, which means they’re potentially open to in-venue activations and promotions. But with discretionary spending under strain, these consumers are also increasingly demanding about getting full value for their money. Venues have to deliver consistently excellent serves and experiences in mixed drinks and all other categories if they are to keep people coming back.”

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Top Chefs Guide To Grilling This BBQ Season 18

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Jack Stein – Chef Director at Rick Stein Kerth Gumbs – Head Chef at Fenchurch, Sky Garden

Fish on a BBQ is fantastic – make sure you marinade and cook in tin foil, as this will stop the skin sticking to the grill and retain the delicious flavour round the fish. Don’t forget vegetables either, there’s more to a BBQ than meat and veggies like lettuce or hispi cabbage taste great grilled with that smokey, charred flavour.

Marinade your meat ahead of time - I like to marinade mine at least 24 hours in advance to really let the spices penetrate the meat. Typically, I like to use a mix of chillies, thyme, garlic, spring onion, ginger, pimento, oil paprika & my homemade favourite Sazon. For shellfish, keep them in a slightly cooler spot for longer on the grill, to absorb more of the smoky flavour.

www.rickstein.com

Sofian Msetfi – Executive Chef at Ormer Mayfair by Sofian

www.skygarden.london/restaurants/fenchurch

Achieve the perfect smokey flavour by adding wood to your BBQ; but be careful not to overdo as you don’t want an acrid taste. Try adding it slowly to let the flavour build gradually. Of course, you’ve got to add plenty of seasoning throughout – barbequed meat, fish and veg will stand up to any combination so don’t be afraid of experimenting.

Daniel Burrell – Executive Chef at The Montagu Arms in Beaulieu, New Forest

www.flemings-mayfair.co.uk/fine-dining-london/ormer-mayfair-restaurant

Theo Randall – Chef Patron at Theo Randall at the Intercontinental Don’t oil vegetables you’re grilling, as burnt oil will overpower the vegetables leaving an unpleasant aftertaste. The best way is to make sure your BBQ is the right temperature and grill the vegetables dry, then once cooked place them on a wire rack and marinate in some good olive oil, fresh lemon and herbs. Grill slowly too, so that any fat from meat doesn’t catch fire – a good BBQ should be glowing, not flaming.

www.theorandall.com

Gopi Chandran – Executive Head Chef at Sopwell House It’s important to use the right charcoal – I always use lump wood charcoal as it burns longer, evenly and lights easily. Once you light it, wait for the flames to die down. You are ready to grill when the embers are glowing.

I'm a strong believer in brining your meat before a BBQ. This pre-seasons the meat and keeps it nice and juicy. The best brine for me is 24hrs with a 10% sugar and 10% salt mix (I.e., 800ml water, 100g salt, 100g brown sugar.)

Bring this mixture to the boil and leave to cool. Soak white meats in this such as pork and chicken for deliciously tender dishes.

A secret hack of mine is to chuck some herbs like rosemary or thyme into the hot coals as you’re cooking the meats, which not only gives it a great flavour, but the aroma is like to make the neighbours jealous!

www.montaguarmshotel.co.uk

Mike Reid – Culinary Director at Rare Restaurants (Gaucho & M Restaurants) and judge on Channel 4’s new Five Star Kitchen: Britain’s Next Great Chef Pimp up your salads with some barbequed fruits. For the best flavour and price, always go for what’s in season; some of my BBQ favourites are peaches, watermelon, mango, apple and pear. To cook, you’ll need a medium heat for the grill and be sure not to add any fat as you want the fruit to release its natural sugars and caramelise.

www.gauchorestaurants.com

www.sopwellhouse.co.uk

Jonas Karlsson – Head Chef at Aquavit London, St James’s Market Nick Yung – Head Chef at Straits Kitchen, Pan Pacific London Maintain a consistent temperature with a lidded BBQ, high-quality charcoal, and cooking meat indirectly, positioning it away from instead of straight over the hottest coals. I’d also recommend trying Durian on the BBQ grilling the fruit makes the flesh moister, giving the fruit a creamier, sweeter, and slightly smoky flavour.

With BBQs, the key is to keep things simple as often it can be over complicated. I recommend having a sweet and sour glaze to brush the cooked meat with - it adds an amazing shine and incredible burst of flavour.

It’s also a versatile and goes well with any meat so is a must for BBQ season.

www.aquavitrestaurants.com

www.panpacificlondon.com

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

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

Majisign Ltd are delighted to once again be making the trophies to celebrate the

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

The 2023 British Street Food Awards are underway so visit them to taste the best in UK street food and vote to send your favourites to the final of the British Street Food Awards in August. The finalists who win the grand finals in London, they can go to the final of the European Street Food Awards in September. Visit www.majisign.co.uk

ISAAP and Shield Safety Partner To Advance Safety In The Serviced Apartment Sector Shield Safety and ISAAP (International Serviced Accommodation Accreditation Process) announce partnership to advance the professionalism and safety of the serviced apartment sector.

ISAAP is the leading independent global quality standard for the corporate housing, aparthotel, and serviced apartment sector of the hospitality industry. Since its inception in 2015, and currently with over 130 ISAAP accredited providers in 21 countries across 4 continents, ISAAP Accreditation is gaining momentum as the recognised worldwide accreditation & certification standard for the industry.

The two organisations will be working together to help serviced accommodation providers ensure that their properties are safe and secure environments for guests. ISAAP’s team of highly experienced and professionally qualified Quality Assessment Consultants work closely with accommodation providers throughout the accreditation process. This, combined with the expert software and services from Shield Safety will help those providers demonstrate their ongoing commitment to safety and get prepared for and progress their ISAAP accreditation.

Mark Flanagan, CEO of Shield Safety commented ‘Working alongside ISAAP to ensure safety standards are high across the serviced apartment sector is extremely important to us. Our mission over the last 20 years

has been to make safety simple and hassle free for operators, which ultimately makes the world a safer place for us all to live. Operators who use our services, and RiskProof software, can demonstrate their due diligence and commitment to managing risk in preparation for ISAAP accreditation’.

Stephen Martin, Managing Director of ISAAP added, ‘This important partnership with Shield Safety furthers ISAAP’s aim of helping to make serviced accommodation safer and more secure for all of us, and to be able to provide opportunities for serviced accommodation providers to demonstrate their credentials in these important elements of their product service standards. A worthwhile accreditation is never easy to achieve, but with Shield Safety’s support and guidance, accommodation providers can better prepare themselves to achieve the ISAAP Compliance Accreditation standard’.

Achieving accreditation will also help operators with ASAP membership.

As the first and only membership organisation for the professional Serviced Apartment sector, ASAP’s members must sign that they agree to abiding by a Code of Conduct which calls on them to operate safely and transparently, representing their properties honestly and keeping insurances and safety standards updated at all times. Demonstration that the providers work with Shield Safety and achieve ISAAP accreditation will help to confirm their adherence to ASAP’s code of conduct.

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AA Reveals Britain’s Best B&Bs at 2023 B&B Awards Eight B&Bs have been celebrated for their outstanding hospitality, service, and commitment to quality during a virtual awards ceremony.

AA INN OF THE YEAR

Now in its 27th year, this year’s AA B&B Awards saw a team of AA inspectors recognise the best-of-the-best of the UK’s bed and breakfast scene. Individuality, standard of housekeeping and the all-important breakfast, were just some areas the experts used to decide the winners.

AA GUEST ACCOMMODATION OF THE YEAR

The Punch Bowl Inn, Crosthwaite, Cumbria, England

ENGLAND Market Cross Guest House, Belford, Northumberland, England

SCOTLAND

Categories include “Friendliest B&B of the Year”, “Inn of the Year”, and “Guest Accommodation of the Year”. This year’s winners represent every corner of the UK, from The Fylde International, Blackpool, to The Crusoe, Fife, and Parc-Le-Breos House, near Swansea.

Simon Numphud, Managing Director at AA Hotel & Hospitality Services, which operates the AA quality assessment schemes, said: “This year we’ve seen an extraordinary level of individuality, which is demonstrated by our winners’ inherent essence of charm and character.

“I’m proud to announce this year’s winners, who continue to set the highest standards and welcome guests with open arms. With so many brilliant B&Bs to choose from, holidaymakers can explore Britain safe in the knowledge there will be a comfortable haven to rest their heads and

The Crusoe, Leven, Fife, Scotland

WALES Parc-Le-Breos House, Parkmill, Swansea, Wales

AA BREAKFAST OF THE YEAR ENGLAND satisfy their tastebuds wherever they decide to go.”.

The Holcombe, Holcombe, Somerset, England

The winners of the 2023 AA B&B Awards are:

SCOTLAND

AA FRIENDLIEST B&B OF THE YEAR

Craigadam, Castle Douglas, Dumfries & Galloway, Scotland

The Fylde International, Blackpool, Lancashire, England

WALES The Old Vicarage, Corris, Gwynedd, Wales

Cairn Hotel Group Launches “Project SEARCH” To Empower Young Adults With Learning Disabilities Cairn Hotel Group, has announced the establishment of the Project SEARCH programme at the Stirling Highland Hotel.

The year-long initiative aims to collaborate with Forth Valley College, Stirling Council, and other employability partners to provide young adults (up to 24 years old) with learning disabilities an opportunity to develop essential skills and gain work experience, ultimately leading to sustained employment. It is being coordinated by Recruitment Assistant Kimberley Barnett.

Project SEARCH is a nine-month internship programme specifically designed to educate and empower young individuals with learning difficulties in employability, social, and life skills. It operates within a real-life, fully supported work environment, fostering a hands-on learning experience that prepares participants for the competitive job market.

Throughout the programme, interns will have the opportunity to work in various departments within the

Stirling Highland hotel. By engaging in meaningful tasks and responsibilities, they will acquire valuable knowledge, skills, and experience in a professional setting.

The supportive environment, combined with the collaboration between the hotel, college, and council, will provide interns with a comprehensive foundation for future employment opportunities.

Claire Johnston, Regional HR Manager at Cairn Hotel Group, expressed her enthusiasm for this initiative, saying: “We are thrilled to embark on this groundbreaking partnership with Project SEARCH, Forth Valley College, and Stirling Council.

“The Project SEARCH programme at the Stirling Highland Hotel represents our commitment to empowering individuals with learning disabilities, equipping them with the necessary tools to secure employment in the long run. We firmly believe in creating a diverse and inclusive workforce, and this programme aligns perfectly with our values.”

Shepherd Neame Announces New Charity Of The Year Partner 20

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Faversham-based brewery and pub company Shepherd Neame has named FareShare as its Charity of the Year for 2023/24.

FareShare is the UK’s biggest charity fighting hunger and food waste. It works with the food industry to get good to eat food, that might otherwise go to waste, to a network of 8,500 charities and community groups across the UK. These charities help tackle the root causes of poverty, and provide vital services including homelessness shelters, lunch clubs for elderly people suffering with isolation, and support with issues including debt, employment and mental health.

Chief Executive Jonathan Neame said: “We are committed to doing the right thing for our communities, our people and our environment. In light of the ongoing cost of living crisis, we wanted to choose a charity partner which made a real difference to families and individuals in need. FareShare’s ethos also fits with our ongoing efforts throughout the business to limit waste and recycle wherever possible, in line with our pledge to achieve zero waste to landfill by 2025.”

Last year FareShare provided the equivalent of 128 million meals to charities and groups across the UK, reaching 1 million people. For every £1 raised by Shepherd Neame, FareShare will be able to provide the equivalent of 4 meals.

The Sheps Giving committee, which oversees Shepherd Neame’s charity initiatives and donations, will be working with FareShare to organise fundraising and promotional activities at the brewery and across its pub estate throughout the next 12 months. These include a pledge to donate 50p from every Kids Meal Deal sold across its managed pubs and hotel to the charity. Visit www.shepherdneame.co.uk/sheps-giving.co.uk for full terms and conditions.

Jonathan Neame added: “In addition to raising money for the charity during the year ahead, we will also be offering our team members the opportunity to take time away from their roles to volunteer with FareShare, including helping out at one of their warehouses and supporting food drives or collections.

FareShare partners with a number of charities helping communities in our Kentish heartland, along with London and across the South East, so our pubs and hotels in those areas will be able to get involved as well.

We are really excited about working with FareShare during the coming year.”

Shabnam Amini, director of fundraising at FareShare said: “We are delighted that Shepherd Neame has chosen us as their Charity of the Year. The money raised will make a valuable contribution to helping us get goodto-eat surplus food to people who need it most, and help strengthen communities by supporting the essential work of our network of 8,500 charities.”

Hospitality Leaders Honoured at BaxterStorey People Awards 2023 Exceptional hospitality professionals were recently honoured for their remarkable achievements at a dazzling awards ceremony held by BaxterStorey at London’s Royal Horticultural Hall.

Star. This recognition came as a result of his ground-breaking work in sustainability, spearheading innovative initiatives and swiftly advancing his career, making him one to watch.

Created in 2016 to recognise game-changing talent within the UK’s largest independent hospitality organisation, the People Awards acknowledge individuals across the business, from outstanding chefs and extraordinary front-of-house teams to dedicated kitchen porters and rising stars.

Other deserving winners included Tracey Havard from BAE Christchurch, who was recognised for her exceptional commitment to volunteer work and community engagement. Over the years, she has dedicated her time and efforts to various causes, including volunteering at a homeless shelter, raising funds for charities, and supporting local food banks, resulting in her taking home the Community Impact Award.

In the company’s first awards ceremony since the COVID-19 pandemic, the highly anticipated People Awards 2023 saw winners chosen by a panel of industry experts for their positive impact within the workplace and beyond.

Winners included Taz Tariq from Sony Music who was awarded the title of Chef of the Year. The accolade recognised his commitment to creating a distinctive brand from the ground up while actively promoting diversity and inclusion through the power of good food.

Reflecting on the significance of these awards, BaxterStorey CEO, Ronan Harte, said, “These awards serve as a celebration of the people within our businesses that are fuelled by creativity and their love for food. Their skills, dedication and positive energy are what delights our customers every day and is the DNA of our business. We’re proud to recognise the achievements of some truly great innovators in our business and to give them a memorable night of fun and celebration”.

Another standout awardee was Gift Chatepa, Retail Services Manager who was crowned this year’s Rising

New Award Winning Technology Can Save You 35% To 55% On Cooking Oil in Deep Fryers If you own a restaurant or a kitchen with a deep fryer, then you might be surprised at how much you spend every year on cooking oil.

Have you ever calculated this direct cost? If you haven’t, then you should, because Canadian Company, Eco Friendly Chef Corp. is helping thousands of professional kitchen operators to dramatically cut their oil costs in half.

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

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

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

Faster service: Food cooks quicker.

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

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

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

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

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

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

GBS Celebrates Student Success At Summer Graduation Global Banking School (GBS) celebrated the success of its students with a graduation ceremony held at the Queen Elizabeth II Centre, on Tuesday 11th July. he event marked an important milestone in the lives of these exceptional individuals, who worked diligently to achieve their academic goals, having to balance their studies with a range of commitments including work, family and caring.

The graduating class of 2023 received awards marking their success in a range of business and health related subjects. GBS students are all either in full time work or raising families, but GBS have developed and honed ways of working with and supporting these students such that their dreams of improving their lives through education can become reality. Our students have demonstrated remarkable determination, perseverance, and intellectual growth throughout their educational journey. Under the guidance of dedicated faculty members, these students have acquired a comprehensive set of skills and knowledge that will serve as a solid foundation for their future endeavours and ensure they are making valued contributions to society.

GBS were proud to have Sir Graham Brady, distinguished Conservative MP for Altrincham and Sale West,

and Chair of the Conservative Party 1922 Committee, as their guest of honour who addressed graduates and celebrated their remarkable achievements.

Professor Ray Lloyd, Chief Executive Officer, said of the occasion.

"We are immensely proud of our new graduates. They have had to overcome many challenges to complete their studies and we are immensely proud of what they have achieved. It gives us much satisfaction to celebrate their success with them, just as it has been a privilege to work with such an extraordinary group of people as they have progressed through their challenging journey with us at GBS. They have grasped the opportunity that a GBS education can provide, and we are confident that they will now go on to achieve even more in their careers. We wish them every success for the future.”

The graduation ceremony was a joyous occasion filled with a sense of accomplishment, pride, and anticipation for the future. Families, friends, faculty members, and distinguished guests gathered to honour and celebrate. GBS is immensely proud of each graduate, recognising their unique contributions and the positive impact they will undoubtedly make in their respective fields.

For more information about GBS, please visit https://globalbanking.ac.uk/

MONE Y GUAR BACK ANTEE .

3 YE A WARR R ANTY .

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

REDUCING COSTS Increasing Margins

We strongly believe in cutting costs without compromising quality.

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

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

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

www.oilchef.co.uk

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

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Government “Barking Up the Wrong Tree” with Consultation on Business Rates Avoidance and Evasion Yet again the Government has shown how out of touch it is with the current property markets with its latest consultation about avoidance and evasion in the business rates system, just launched:

nesses, as the number of hospitality/leisure business casualties has shown. No other country in Europe has such a high property tax. The government should be spending its energy concentrating on reducing the multiplier and making the tax affordable and sustainable for the longer term.”

https://www.gov.uk/government/consultations/business-ratesavoidance-and-evasion-consultation

“We are particularly concerned about the attack on the Empty Rates Relief system. The government does not seem to understand that the significant amount of long term empty commercial property in England is due to a lack of market demand and longer-term socio-economic factors, not because the landlord wants to keep it empty. Given the decimation in the retail markets in recent years and now concerns about the office sector, property owners and pension fund institutions need all the help they can get if they are to hold property and to keep the markets functioning. By increasing the holding costs of such property, the government is impacting on the value of everyone’s pension in the longer term.

According to John Webber, Head of Business Rates at Colliers, “The government’s timing is impeccable. Just as the investment markets stall and values fall the government considers an attack on Empty Property Relief, which will make holding property even more expensive. We can only wonder who it really believes will benefit from such measures- certainly not property investors or pension funds- and by definition the general public saving for a pension.”

The new consultation will run for 12 weeks, closing on 28 September 2023 and encourages feedback. Whilst acknowledging most businesses behave honestly and pay their due business rates bills, the government is concerned how best to counter avoidance and evasion in the business rates system. Business rates provide a vital source of funding for local government, helping local authorities to deliver essential local services. In 2022/3 it raised £25 billion, and the government believes £250 million was lost to tax abuse last year.

The consultation consists of three sections.

The first focuses on specific proposals to reform Empty Property Relief, which according to the government’s research “is not working as intended” and that abuse of EPR is “the most common form of rates avoidance”. One measure it focuses on is the third-party occupation scheme which is currently practiced and had been successfully tested in the High Court. The Government is potentially looking to close this scheme and bring it more in line with Wales and Scotland, which will severely limit the opportunity for longer-term empty rates relief opportunities using third parties.

Other key proposals are: • To change the reset period when a ratepayer can access repeated periods of EPR from 6 weeks to 3 or 6 months between a claim.

• To limit the number of applications for EPR per property • To possibly give a single relief period.

• Property would need to be more than 50% occupied in the trigger occupation period.

• Empty Rates Relief, for any purpose, would become discretionary from the Local Authority The third section of the consultation covers other general abuses of the business rates system and the fourth relates to operations carried out by rogue agents. Rating agents are not regulated and given the complexities of the business rates system there has been an increase in rogue practices in recent years. Colliers has already been a long-time caller for such regulation and reform.

Commenting on the overall proposals, John Webber said, “Whilst we acknowledge tax avoidance and evasion should be stamped on, we think the government has its emphasis all wrong. The main issue with the business rates system is that it is an unfair tax, and with an UBR at 51p/£, unaffordable and unsustainable for many busi-

There are also ESG issues. If the costs of holding empty properties are so prohibitive, owners will be tempted to demolish/ vandalise/strip them out to take them out of the system and avoid paying punitive empty rates. The unintended consequences of the proposals will mean less modest properties will be around when occupiers are ready to look for them. And all this goes against the current view that we should be refurbishing rather than demolishing secondary buildings.

Putting Empty Rates Relief at the discretion of the Local Authority is also worrying, not only complicating and politicising the system further, but taking us back to the 1980s when some local authorities charged double for Empty Rates. Again, an attack on property owners and pension funds eventually feeds down to pension holders. We should be looking forwards not backwards- this really is a 1980’s ‘back to the future’ idea of greedy property owners – who would have thought 13 years of a Conservative administration would have brought us back to this 1980’s Socialist Land Policy !

Colliers believe the government would do better by extending the current six months empty rates holiday to twelve months and extend from the warehouse and industrial sector to include retail/ hospitality and offices, who currently only have a three month holiday.

“One area we do agree with the government is the need to crack down on rogue agents. Our clients have increasingly been approached by cowboy surveyors promising them unrealistic savings in their rates bills. Such agents often take an upfront fee and disappear without trace or tie small business into unfavourable long-term contracts. We have long campaigned for government regulation and for a register of rating advisers, similar to the FCA, to make sure cowboy and criminal element that prey on businesses are kept at bay.

Yet if the business rates system, particularly CCA (the appeals system) was less complex and more transparent, such cowboys would not be able to get a foot in the door. The government’s new requirements for annual returns and duty to notify, adding to the administrative burden on rate payers is only making the situation worse.”

“We will be responding to the consultation and voicing our concerns. It seems that overall, this is just another way of putting additional burdens onto ratepayers but ignoring the fundamental issues of the current system.

The golden goose of business rates has well and truly been cooked and property investors and pension funds are about to get fleeced, just as values are tanking. Making owning and holding property more expensive will impact pension funds and other long-term institutions and ultimate the value of everyone’s pension. No one will benefit. The government should think again.”

Zero Carbon Forum To Launch Marketplace, A New Directory To Connect Sustainable Suppliers To Hospitality And Brewing Operators Zero Carbon Forum is set to launch Marketplace, a ‘first of its kind’ new services directory designed to connect innovative supply chain businesses with brewing and hospitality operators to help them reach net zero faster.

Marketplace is open for applications and will provide a ‘one stop shop’ for hospitality and brewing operators to source the essential products and services they need to help radically reduce their carbon emissions.

The new platform will feature a product and services directory to allow users to segment by the most relevant emissions area such as food, energy and packaging and accelerate the pace of reduction action. The directory will be published in Q4 2023 following a review of applications.

With a raft of pioneering businesses already signed up to the venture, the forum is on the lookout for more innovative suppliers of all sizes and growth stages to add to the Marketplace brand list and showcase their carbon reducing product or service.

Mark Chapman, CEO at Zero Carbon Forum said: “Up to 90% of hospitality and brewing emissions are from the supply chain. And 35% of the UK’s Greenhouse Gas Emissions come from food and drink.

“We in hospitality are the biggest industry to be affected, therefore we must act. We can’t reach net zero without engaging suppliers and Marketplace has been conceived to provide operators with innovative sustainable services and solutions that help accelerate the transformational change we need to make.”

Brands and suppliers that feature in Marketplace are validated via an entry selection procedure to ensure products and services support net zero goals.

Mark continues: “We have less than three years to radically reduce emissions to maintain a habitable planet. Customers, employees and investors expect businesses to take climate action and they will buy from the companies that do. The brands and suppliers showcased in the Marketplace directory are doing game changing work to help the hospitality sector reach net zero.

“We want to champion this great work to facilitate real and seismic change. We look forward to working with more suppliers of all shapes and sizes as we grow Marketplace and make it the definitive resource for the hospitality and brewing industry”

Introducing Bandero Café - Small batch coffee-infused Premium Tequila launches in the UK When Bacardí called time on Patrón XO Cafe, many cafe tequila lovers in the UK shed a tear. Now that love affair can blossom again with the introduction of Bandero Café.

Building on the popularity of their authentic premium tequila, Bandero Blanco, which launched in 2019, the company is extending its range to meet the demand for authentic Mexican tequila infused with the best of coffee.

Bandero Café is smooth yet dry, with notes of fresh roasted coffee, chocolate and vanilla. This small batch tequila uses the finest Blue Weber Agave, matured for seven years in the red clay soil of Jalisco's Los Altos Highlands in Mexico. The result produces mouth-watering agave, lending way to a floral, sweet flavoured and creamy textured tequila.

Jonathan Kendrick, entrepreneur and creator of Bandero Tequila, said “We see a great opportunity in the UK to offer consumers a better choice of premium tequilas and both Bandero Café and Blanco are exceptional in their own right. They are meant to be sipped and savoured, allowing the intricate flavours created by being twice distilled to come through. I am excited to see these products grow in popularity and see these brands go from strength to

strength.”

Bandero Café is now available to buy on Revl and has already secured its first national listing across all Be At One bars, owned by Stonegate Group, and will be available for customers to purchase from mid-October.

Sarah Miller, Operations Director for Stonegate Group, said “Bandero Café truly is a remarkable liquor. Having had the luxury of sampling it ahead of launch in the UK, I am delighted that Be At One bars will be pouring it first. It really is filling a gap in the market and is a fantastic premium tequila. I cannot wait to see what my bartenders and mixologists create with it.”

In the past two years, Bandero Blanco has won a plethora of awards, including the Design Distinction Century Award for the design of its iconic leather-clad bottle. The tequila has also been awarded the Double Gold from the 'PR%F Awards 2020 Tasting Competition', adding to its growing accolades, including the 2019 Gold PR%F Awards, the Double Gold Medal at the 'Global Spirit Awards' and the Innovation Award at the 'Sip Awards International Spirits Competition'.

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Issue 169

Products and Services

Summer Ready with Alliance Online

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

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

BONNA CROCKERY

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

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

See the advert on page 16 for further details.

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

• Delicious snacks to delight your customers.

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

• Convenient ordering options, whether online or by phone.

• Handcrafted products made in beautiful Dorset, England.

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

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

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

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

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

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

used in Fudge • All our ingredients are of the highest quality.

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

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

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

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

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

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

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

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

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

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

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

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

Ready To Work Together On Food Waste?

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

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

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

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

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

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

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

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

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

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

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

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

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

See the advert on page 13 or visit https://www.meiko-uk.co.uk/en/products/food-waste-systems

PAUL ANDERSON, MD, MEIKO UK

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

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

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

VISUAL APPEAL IS EVERYTHING!

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

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

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

WHY NOT INTRODUCE A COCKTAIL TROLLEY?

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

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

CLH Digital

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

RapidFit by Rearo is an instant solution for washroom surfaces.

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

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

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

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

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

Unlike bigger wine merchants, Bacchus Wines have simplified the wine

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

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

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

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

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

selling business for hospitality venues. Bacchus Wines PLDC is a boutique wine merchant but selects their wines carefully. They work with wine estates who they know personally. They also choose wines that are not faddy, they specifically pick wines based on decades in the hospitality industry, so they know what drinkers and diners will enjoy. Their range constantly evolves, and they are not tied to a particular vineyard. Adding new choice vintages and limited editions, they're convinced your customers will enjoy their wine offer.

What else can Bacchus Wines PLDC offer hospitality venues?

As well as their personal approach to selling wine, they offer the following services: • Great prices • Wine tastings

• Significant discounts • Online accounts • Handling of all shipping & logistics from vineyards • Decades of experience in hospitality • Help with food & wine pairing • Sourcing rare wines • The option to buy smaller quantities If your customers enjoy top-quality wine and Champagne with provenance from winemakers who respect the terroir and the environment, get in touch.

Visit their website if you're after good prices with solid markup potential. And if you want to book a wine tasting to discover just how good their wine range is, Bacchus Wines want to hear from you!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Products and Services

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

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

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

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

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

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

3. LIGHTWEIGHT UNIFORM

2. SUSTAINABILITY AND THE GARMENT LIFE CYCLE

1. THE IMPORTANCE OF COLOUR

consumer plastic.

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

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

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

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

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

See the advert on the facing page for details.

Forward Vending and Catering Jamu Wild Water

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

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

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

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

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

Is It Time For Some Fresh Promotions?

The start of the year is always a good time to reflect on what you did last year and what worked best for you in terms of both bringing in the footfall and ultimately profits.

Planning your promotions throughout the year is always good practice with any business and for our market sector we have to focus on events around the year and of course seasonal activity such as Valentine’s Day and Mother’s Day. HFE Signs have a range of pre-designed Pub Banners which are great to

give some ideas.

There is no better way to advertise your promotions than Printed Banners from HFE Signs – with great deals such as Three 8x3ft Printed Banners for just £108 delivered, you can’t go wrong!

Furthermore, if you order printed banners by 11am they are delivered next working day and if that isn’t good enough, the design is free too.

For more information on Printed Banners, check out www.hfe-signs.co.uk today or see the advert on page 5!

Luquel - Revolutionising the World of Water In the UK we are lucky that the water boards ensure that the water supply into our businesses is healthy to drink. To do that they often have to add chlorine to kill bacterial growth in the pipes. Whilst it does protect us, it can also impact both the taste of our water, and the taste of the food we cook in the water. The taste impact is so huge that many businesses are now purchasing hot taps and dispensers to remove the chlorine taste. That’s a great step forward, but caterers and restaurants can go further.

There are other water dispensers on the market, such as the LUQEL water dispenser. Rather than just using an active carbon filter, this system uses a reverse osmosis filter as well, which removes impurities at a more micro level. The filtration system removes the chlorine through its sediment and carbon filter, but then it also removes smaller bacteria, viruses, heavy metals, medical residues, hormones and micro and nano-plastics, through its RO fil-

Jamu Wild Water is on a mission to rewild hydration from the inside-out. The Devon based natural soft drink brand takes inspiration from natures larder and aims to reinvigorate menus and grocery shelves with healthy sparkling drink options.

Their sparkling water range features three delicious flavours – Lemon, Blood Orange, and Raspberry. Each flavour comes bursting with British-grown botanicals and prebiotic fibre to actively support gut-health.

Tahi Grant-Sturgis, Co-ounder of Jamu Wild Water says: “where Jamu differs from other gut-loving beverages such as kombucha and kefir, is that it isn’t fermented, as a result we find a wider following among young

people and consumers that find fermented drinks more challenging”.

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

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

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

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

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

• Online Advertising “you can be anywhere in the world

“send to your venue.

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

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

How much I here you say!!

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

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

ter. As we are seeing on many B2B platforms plastics in water is a trending issue that is not going away. It’s not just about the issues of the plastic on our environment, but also about the issue of the micro particles in our bodies.

Unlike other RO filtration systems, the LUQEL system then microdoses natural mineral salts back into the water creating 30 mineralised waters. The water temperature range can be changed from 4 to 95 o C and the carbonation can also be amended between still, low, medium and high carbonation. Offering a business high quality, great tasting water that they can be sure is cleaned to the highest quality. A mineralised water system that can deliver 30 different tastes, without the need for purchasing, storing and recycling of bottles or cans.

A healthy mineralised water for both our bodies and our businesses. www.luqel-water.com or sales.uk@luqel-water.com or see the advert on the back cover.

Mixologist's Garden: The Rising Sensation Among UK Bartenders Mixologist's Garden, a revolutionary concept in the world of garnishes for professionals, is rapidly gaining popularity among bartenders across the United Kingdom. With its innovative freeze-dried technology, Mixologist's Garden has emerged as the go-to resource for bartenders seeking to create unique and extraordinary drink experiences.

The Mixologist's Garden garnishes come in various Berries and Citrus to complement a wide range of cocktails and drinks. The brand's products are all-natural, vegan-friendly, gluten-free and without any preservatives ensuring that everyone enjoys them, while freeze-drying technology offers months of ambient shelf-life for bars.

The response from bartenders has been overwhelmingly positive, with many praising Mixologist's Garden for its commitment to quality and sustainability.

"Our mission is to empower bartenders to create the Perfect Serve and

delight their customers," said Stuart Findlater, business director of Mixologist's Garden. "We are thrilled to see the enthusiasm and passion that UK bartenders have embraced our concept with. It's incredible witnessing how our carefully curated selection transforms cocktail menus nationwide."

Mixologist's Garden partnered with the most modern freeze-drying producers to achieve the highest quality. "We focus on quality at every stage of the process to deliver freeze-dried fruit suitable for delivering Perfect Serves."

Consumer research conducted in 2021 showed that over 80% of consumers prefer bars that pay special attention to making the Perfect Serve, whereas, in reality, only 42% of bars have any berries.

For more information about Mixologist's Garden, please visit www.mixologistsgarden.com or contact the brand directly at hi@perfectyourserve.info see the advert on page 15.

Food Safety

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Allergy Insights: The Implications for Food Business

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

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

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

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

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

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

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

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

Incorrect information contained in the matrix used to communicate allergens is also a primary reason. To address that as a food business, look to implement one source of the truth; by having one point of data entry and one point of communication to the customer, the opportunity for human error is then eradicated. To strengthen that further, there is great value in having an independent review of the matrix, allowing any errors that have possibly occurred to be picked up. It may be that someone hasn’t appreciated that there’s a particular ingredient within a dish, so the reassurance of an independent review of the information will leave you confident that what is going to the consumer is correct.

An increased prevalence of vegan products is also presenting a challenge, representing a risk to consumers who are highly sensitive to milk and eggs.

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

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

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

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

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

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

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

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

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

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

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

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Food Safety

AllergyMenu - Food Allergy Software, Menu and App for Restaurants

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

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

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

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

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

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

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

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

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

Wireless data loggers are ideally suited to applications

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

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

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

you can find restaurants in your location on a map.

KEY BENEFITS TO RESTAURANTS

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

• Meet regulations for allergy information in one simple step.

HOW IT WORKS FOR THE RESTAURANT

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

• Handy email reminders to check your menu.

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

Mock Trial Food Allergy Prosecution Event

For all your ingredient needs…

Just add Nim’s

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

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

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

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

Chef's Buyer's Guide

Issue 169

CLH Digital

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

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

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

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

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

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

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

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

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

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

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

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

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

“Savoury, rich flavour.”

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

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

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

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

Bite to Pep Up Menus & Profits

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

With 9/10 consumers looking to indulge when eating outii and 87% of consumers saying they’d order the new bitesiii, PEPPADEW®’s latest innovation is set to take menus by storm. Made in the UK, these delicious new bites balance the sweet, tangy flavour of their signature whole Piquanté Pepper, with a smooth soft cheese filling, coated in a crisp, pankostyle crumb.

100% vegetarian, they meet the demand for tasty flexitarian options, as consumers continue to move away from meativ. Extremely versatile, they’re perfect for starters, sides, tapas, bar bites, or as an addition to sharing-platters. Conveniently frozen, they can be ready in 3-4 minutes, making them the quick and simple way to pep up your menu.

Crucially, these delicious bites can also drive margin, as over 50% of consumers would pay more for PEP-

PADEW® Bites than jalapeño poppersii, and each 5kg case offers a £200 return. Their frozen format, 18month shelf life and versatility help minimise waste, providing a sustainable and cost-effective choice.

Speaking of the PEPPADEW® innovation, Lukasz Lubasinski, Commercial Director, PEPPACO Ltd. said: “Now more than ever every part of your menu needs to taste great, work hard and most importantly drive spend and margin. PEPPADEW® Bites is an exciting, flexible and premium new product that works across a range of eating and drinking occasions as well as major trendsvi - from indulgence and meatfree to sustainability.”

PEPPADEW® Bites are available through leading wholesalers including Bidfood, KFF and Eden Farms.

Visit www.peppadewfoodservice.co.uk for more information.

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

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

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

www.peppadewfoodservice.co.uk

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

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Chef's Buyer's Guide

Issue 169

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

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

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

Ariela’s Gelato Gelato is more than just icecream – it’s a pure taste of Italy.

A truly artisan treat, Ariela’s Gelato is the perfect way to indulge in an authentic dessert that is as delicious as it is decadent.

Made with only the finest ingredients, our Gelato is never loaded with artificial additives and preservatives. Instead, we make sure that you are receiving the healthiest, most natural Gelato in keeping with Italian tradition. And unlike mass-produced icecream, artisan Gelato is carefully crafted from the heart.

When you forget tradition, you lose taste; and without the artisan, you lose the art. But with Ariela’s Gelato, you experience – and can taste – a true labour of love.

Ariela’s Gelato was born out of a desire to recreate a world that was taken for granted back in Italy. For founder and owner Ariela Cesana, after moving to London, it was impossible to get a true taste of home:

extra crunch from a visible coating.

tion on the environment.

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

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

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

The range has been developed following a multi-million Euro factory investment by Farm Frites to install a state of the art production line using the newest technology and incorporating some innovation solutions to product quality and consistency as well as featuring sustainability led processes to reduce the impact of the opera-

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

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

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

For further information see the advert on this page.

The range is well suited to casual, fast casual and take-away menus as well as being ideal for delivery where products need to stay tasting their best longer.

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

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

Celebrate Summer in Style with LittlePod

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

Proud winners of the 2023 King’s Award for Enterprise (Sustainable Development), we’re on a mission to spread the word about REAL vanilla and its importance to the planet, whilst livening up hampers across the land.

Be it a picnic in the park, lunch on the lawn or a back garden barbecue, LittlePod products will make your al fresco creations – both sweet and savoury – shine like the summer sun.

LittlePod’s responsibly-sourced products are great

for the kitchen and the planet alike and in choosing to keep it REAL, you’re making a difference to the farming communities in the Equatorial regions and, much further afield, to the wider world.

Did you know that the precious vanilla orchid replenishes the soil in which it grows? In choosing to purchase REAL vanilla, you can help to preserve biodiversity in the rainforest regions, protecting the fragile ecosystems that are so important to us all.

LittlePod makes it simple to make a difference, so please join our Campaign for Real Vanilla and create something special this summer! Look us up online at www.littlepod.co.uk and follow @little_pod on Instagram.

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Issue 169

Sustainable Resources

2023 Plastic Ban - How Can Hospitality Businesses Prepare?

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

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

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

CONSIDER REUSABLE ALTERNATIVES

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

This has a devastating effect on the environment and wildlife.

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

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

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

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

RECYCLE AND REPURPOSE

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

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

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

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

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

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

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

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

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

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

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

Sources

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

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

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

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

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

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

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

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

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

Gara is also Fairtrade certified, which

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

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

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

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

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

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

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISING

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CLH Digital

Issue 169

Sustainable Resources

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Hygiene & Infection Control

Issue 169

CLH Digital

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

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

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

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

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

The bacteria are present in all water and become an issue when the right conditions for them to proliferate exist. These are; an ideal temperature and some stagnation, the perfect temperature is mid to high 30 degrees C. Approved Code of Practice (ACOP) L8 recommends that an initial Legionella risk assessment is carried out and then a suitable water management scheme is put in place and followed. This will include monitoring of outlets and water tanks and may include regular water sampling and disinfections. The Legionella risk assessment needs to be carried out to BS8580 by a competent, i.e. trained, person.

The bacteria is ingested by human beings in the form of an aerosol and then infects the lungs, the symptoms are similar to flu and also Covid 19. The mild illness is called Pontiac fever and will generally be flu-like and may dissipate without treatment. The more serious illness can

involve hospitalisation including ICU and even death.

Public Health England confirms there were 503 cases of Legionnaires' Disease in 2019 for England and Wales – an average of almost 10 cases a week. (Latest available data).

Legionella Risk Assessments The most common sources are from showers or other equipment, such as cooling towers, that produce an aerosol. Stagnation is also a major factor in increasing the risk, to mitigate this any low use/seldom used outlets should be run off weekly. Temperature monitoring is also advisable, both of these actions MUST be recorded.

In summation: A current Legionella risk assessment and appropriate water hygiene management and monitoring scheme will prevent the bacteria proliferation within the systems and therefore significantly reduce the risk to Staff and public health.

Steve Dillon (Advanced WMSoC Legionella Risk Assessor) Managing Director Stokefield Water Treatment Ltd

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

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

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

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

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

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

Do you have an up to date one?

If not, contact Steve on 07415713982 or office@stokefield.services We have qualified risk assessors carrying out the work to BS8580

10% DISCOUNT if you place an order quoting Caterer Licensee & Hotelier

All other water hygiene management carried out including:

• Disinfections, domestic and process water sampling • Softener installation and maintenance

Outdoor Leisure

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

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

Legionella risk assessments have been a legal requirement since 2001.

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

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

Please get in touch!

0800 111 4014 info@majorplants.co.uk

• ACOP L8 monitoring

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

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

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

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

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

SHELTER & SHADE

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

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

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

A Special Offer from Fenton Timber

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

At Monster Mesh we agree that your brand needs to

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

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

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

Monster Mesh

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Outdoor Leisure

Enjoy the Sunshine with 10% Off Our Creating Unique And Inspiring Outdoor Environments Maintenance Free Outdoor Furniture!

With warmer weather starting to appear what better way for your customers to enjoy the sunshine than sitting outside and relaxing.

TDP’s furniture, made from recycled UK plastic waste, will be ready and waiting, as it doesn’t have to be stored away for the winter or be treated for the new season.

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

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

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

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

Cinders’ production values are impressive - not only

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

We manufacture all our furniture in Derbyshire.

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

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

offering a warranty for commercial use, unlike cheap imported barbecues, but also built to ISO 9001:2015 standards.

The barbecues have internal self-cleaning too, removing the odious chore of post-barbecue clean-down.

The grill merely needs to be left running for a few minutes to burn off residue, which is then brushed away or ejected. Once cool, the Classic can be folded down and easily stored away.

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

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

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

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

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

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

UK MANUFACTURE & BESPOKE BUILD

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

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

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

SBI Ltd Are A Family Business You Can Rely On At SBI Ltd, we’re a well-established, family-run business, based in Kent. Since 1998, we have been serving trade & private customers’ homes, schools, hospitals, hotels & pubs, delivering a great service for over two decades.

Our friendly and professional teams are located across the UK and ready to supply & install any of the following:

• Made-to-measure awnings, victorian & contemporary verandas, glass verandas, glass rooms & canopies • Carports, vertical screens, manual, electric or solar-powered security shutters & roller garage doors • Conservatory sail blinds, louvred roof pergolas, aluminium fencing and more.

Our professional advisors and installers at SBI will be more than happy to help you create the perfect solu-

tion for your shade and shelter requirements. We offer a full contract installation service to private and trade customers who are not equipped or do not have sufficient time to carry out installations.

If you’re looking for branding or personalisation, we’ve got you covered. Our popular vinyl graphics or traditional handpainted signwriting are especially useful for businesses and trade customers, schools and colleges.

In addition to serving homeowners and domestic customers, our contracts division supports hotels, pubs, clubs, restaurants, coffee shops, schools, colleges, universities, government buildings, hospitals and other organisations.

Call Now: 0800 074 2721 or visit www.sbiproducts.co.uk

It’s a Wrap

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

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

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

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

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

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

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

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

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

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

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The Perks of Listing a Wallflower

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

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

vegans.

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

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

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

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

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

All Wallflower wines are suitable for vegetarians and

www.lanchesterwines.co.uk/wallflower

Café Culture - Pavement Profit We create appealing and comfortable outdoor seating areas for your clients supplying everything required including:-

• planters with real or faux plants • cafe banners and restaurant screens • lighting • heating • classic neon signage • parasols installed and repaired • lenticular bladed roofed shelters • tables and chairs

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

not only completely waterproof but is formed from UK factory waste plastics and materials that would otherwise have gone into landfill. They will last you countless years and are a genuine recyled investment.

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

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

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Blue Seal have noticed over the last few years a definite increase in demand for electric equipment. This expansion is predominantly for new site install, where the site has the power supply for 3phase and the operator is looking to future proof the kitchen and incorporate a full electric line up, including high efficiency induction hobs etc. This complete electric specification also avoids the complication & cost of expensive gas regulation canopies and interlock systems.

Electric equipment is also generally easier and cheaper to Install, routinely maintain, as well as having a longer life span in some cases. This encourages the large chain restaurants to invest in high efficiency, low carbon sites.

There has not, however been any downturn for demand on gas equipment in general, especially twin tank gas

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

fryer units, chargrills, ranges and griddles.

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

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

Why LP Group Mixers Are A Top Choice for Artisan Bakers

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LP Group mixers are trusted across the globe to deliver high-quality, assured dough production. The Italian machinery supplier has harnessed decades of engineering and manufacturing experience to create industryleading models that produce excellent dough results for bakers. Its latest lines of fixed bowl solutions are ideal for artisan use, such as at small restaurants and bakeries, with an array of different sizes suited to dough handling production from 40kg to 250kg.

“LP Group produces fantastic mixers for consistent, high-quality artisan baking using specialist doughs,” says Steve Merritt, managing director of EPP, exclusive distributor of LP Group mixers in the UK and Ireland. “We’re pleased to offer its comprehensive range of high quality, robust mixers, which are perfect for small bakers and Italian pizzerias. The ability to produce at a smaller scale (whilst maintaining consistency) affords additional flexibility. Bakers can even make batches of just half a dozen loaves or a handful of pizza bases – ideal for smaller requirements, or to use as experimenting and testing,

all with less wastage.”

All LP Group fixed bowl spiral mixers feature a tough steel construction and reinforced motors, built for many years of use. Its intuitive models have been designed for low maintenance and easy dough extraction, and they can be extensively customised to suit individual requirements. The mixers are capable of handling many types of dough, but are especially suited to artisan dough mixtures with hydration greater than 55% with European flour.

Its Star Mixer line – designed for 40kg or 60kg dough capacity – features an easy-to-use control panel with double scale electromechanical timer (which can be upgraded to an optional electronic control panel with bypass selector), and models can even be colour customised – ideal for reinforcing company branding, from kitchen to table.

Meanwhile, the VIS line is designed for dough capacities from 60kg to 250kg.

LP Group mixers are available in the UK and Ireland from bakery equipment specialist EPP. For more information, visit www.eppltd.co.uk

Cooking Suites

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

www.blue-seal.co.uk

Catering Equipment & Kitchen Fit-Out

Fridge Seals Direct Fridge Seals Direct proud to be UK's no1 supplier of replacement fridge and freezer seals. We fabricate for a wide variety of commercial fridge & freezers.

The management team at Fridge Seals Direct have over 30 years of experience in the refrigeration industry and have each spent many of those years installing gaskets and hardware for a range of styles, brands and sizes of fridges.

From restaurant kitchens to food warehouses - we

have experience in dealing with fridge & freezers of all sizes and scales. To learn more about fridge seals, be sure to explore our range of extensive guides on how to replace a refrigerator door seals. Otherwise, find your specific guides in how to identify, measure, install or maintain your fridge or freezer door seal.

Our reputation in the industry along with our commitment to providing a high-quality gasket without having to buy from the factory allows us to have competitive pricing and fast turnaround time.

Try us out, order your door gaskets from us and discover a better way to do business. We are here to help you. www.fridgesealsdirect.co.uk

Williams Helps You Look Good and Save Energy With the release of the latest versions of its Gem Multideck range, Williams Refrigeration is highlighting the advances it has made in the energy efficiency of its products, as well as the range of customisation options that allow operators to create their perfect display.

Williams Multidecks are designed to maximise available display area and performance while delivering cost savings through energy efficient operation.

The Gem range can be customised to suit a huge range of applications. Customisation options include LED strip lights, inset within the ticket holders, which enhance the display while using little energy and generating minimal heat. There are also night blinds, security shutters, front doors, either sliding or hinged, rear loading doors for easy restocking of goods, impulse snack selection baskets for added merchandising potential, food tray slides, glass shelves and mirrored panels, all of which mean they can be specified exactly to the customers requirements. Furthermore, there’s also the option of remote refrigeration, and the ability to multiplex units.

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

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

The latest open fronted Gem Multidecks include features designed to maintain the interior thermal envelope, thanks to a curtain of cold air drawing down over the front of the unit. This includes a newly developed honeycomb profile for the top air discharge system that helps to keep the cold air directed within the display, and redesigned bottom air inlets which improve the temperature stability of the lower shelves.

Natural hydrocarbon refrigerant reduces energy consumption thanks to its excellent thermodynamic properties, with low GWP (Global Warming Potential) and zero ODP (Ozone Depletion Potential). The Multideck’s operating temperature range is from -1°C to +7°C, making it suited to a wide choice of chilled food display.

Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, multidecks and blast chillers.

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

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

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

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The New DrainMinor C (Combi Oven Pump) Temperature Rises Increase Risks In The Summer Season There are significant advantages offered by the New DrainMajor C (Combi Oven Pump) manufactured by Pump Technology Ltd. The pump features a tank with its clear side window was the large, triangular, low-level float attached to the pump by a rigid arm, external to the pump casing.

Because of the design of this float system the unit can cope with an exceptional quantity of grease, fat and food particles before the reliable start/stop operation of the pump is affected.

The triangular low-level float also means that inlet heights can be just 70mm from base to centreline, giving the appropriate inlet requirement for wall or central island Combi Ovens.

The build quality of the submersible wastewater pump was also a discussion point, with the mechanical shaft seal arrangement between pump impeller and motor winding generally agreed as an advantage over a common lip seal/diaphragm arrangement, especially considering the hot wastewater temperatures and potential grease which these units have to handle.

It can be connected to multiple ovens or oven and sink combinations. Also, multiple inlet connections can be cut onsite directly into the rigid Polyethylene tank without the need to manifold inlets outside of the tank and then feed into it via a single inlet. This means that the installation footprint is just the size of the compact tank and potential leaks from knocked manifold piping and joints are eliminated.

It looks like the New DrainMinor C is a real winner!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Temporary Catering Facilities For Events & Kitchen Refurbishments

Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment.

Ideal for events or to provide temporary catering facilities during your kitchen refurbishment, our versatile units and equipment offer an efficient and economical solution to the caterers’ needs.

Production Kitchens, Preparation Kitchens, Ware-washing Units, Dry Store Units, Cold Rooms and Restaurant Units are available as individual units in their own right or they can be linked together on site to form a complete complex.

Alternatively, we can offer modular, open-plan facilities, usually for larger, longer-term hires.

We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period.

The standard specification of our Medium Production Kitchen unit includes a six burner oven range, salamander grill, twin basket fryer, undercounter fridge, undercounter freezer, hot cupboard, double bowl sink unit with integral hand wash basin, storage racking, plus ample power points to plug in Microwaves, Food Processors, Toasters etc. Internal equipment can be interchanged, and clients can effectively specify their preferred layout.

We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

So, if you’re planning a refurbishment or need to cater for an event then why not give us a call and we’ll be happy to provide advice and put forward a competitive proposal.

For further information or to arrange a site visit, email: sales@mk-hire.co.uk or call us on 0345 812 0800, or visit our website: www.mk-hire.co.uk

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

• Separates down to below 35 parts per million.

• Eliminates need for enzymes or chemicals.

• Constructed of 3mm 304 Grade Stainless Steel.

• 10 Year Construction Warranty.

• Manufactured in UK and Ireland.

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

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

www.fatstrippa.co.uk

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

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EAIS - The Ideal Solution

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

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

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

Designed by Chief Marine Engineer, Allan Owen, in

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

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

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

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

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

Fatstrippa Grease Recovery

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

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

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

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

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

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

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

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

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ing EPoS software.

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

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

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

Access your business insight from anywhere.

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

Let customers pay with Dojo link.

Flexible layouts and interactive floor plan.

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

3R (EPOS) Solutions 3R is a leading provider of Electronic Point of Sale (EPOS) solutions, offering both integrated countertop and wireless payment solutions, as well as Mobile Top-Up services. With competitive rates and durable, secure hardware, 3R’s signature EPOS software, CES Touch, is a game-changer for businesses seeking to optimize their day-to-day operations and streamline their financial reporting.

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Another essential feature of CES Touch is its full Stock control functionality, which enables businesses to manage their inventory effectively. This feature ensures that businesses can maintain optimal stock levels, avoid overstocking or understocking, and keep track of their stock movements accurately.

In addition to these features, CES Touch offers intensive operator management and in-depth financial reporting, which is vital for businesses seeking to manage their staff and financial performance effectively. With full cloud business analytics, CES Touch also

provides businesses with real-time insights into their sales, inventory, and customer behaviour, enabling them to make data-driven decisions to optimize their operations.

CES Touch also links directly to a wide range of Symbol Groups, including Londis, Booker, Premier, Budgens, Shop Local, Best-one, and NISA, allowing businesses to take advantage of automated promotions and price changes. This feature is particularly useful for businesses looking to offer competitive pricing and promotions while maintaining profitability.

At the heart of 3R’s offering is their commitment to excellent customer service, providing 24/7 support, 365 days a year. Whether you’re a small business owner or a large retailer, 3R’s EPOS solutions and CES Touch software are sure to provide you with the tools you need to succeed.

See the advert below for details.

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

4 Access your business insight from anywhere.

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

4 Let customers pay with Dojo link.

4 Flexible layouts and interactive floor plan.

Get In Touch: 0800 328 3492

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

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Hospitality Technology

MCR Systems MCR Systems has over 40 years of experience in providing hospitality, catering and leisure organisations with enterprise management solutions that directly improve the efficiency of their business operations. We do this by combining high-quality software and

cutting-edge EPOS technology.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

2) Simple but effective, WaiterCall instantly connects front and

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

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

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

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

No guessing or time wasted – just clear communication.

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

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

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Hospitality Technology

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

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

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

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

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

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

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

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

Castra Solutions - Wired and Wireless Solutions At Castra Solutions, we understand the importance of reliable and high-speed WiFi for businesses of all sizes. Our WiFi solutions are designed to provide seamless connectivity and exceptional performance, ensuring that your employees and customers can stay connected at all times.

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

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

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

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

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

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

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Design & Refit Additional Ranges as ILF Continue to Expand It's Not Time To Sit Down Yet 56

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www.ilfchairs.com email terry.kirk@ilfchairs.com

With the ever-growing success of the ILF Chairs website, 2023 has seen an increase in their stock chairs to 8 ranges available in different Faux and Velvet upholstery and selection of frame colours, plus an 8 colour stock range of Egger laminated 25mm table tops in a selection of sizes. A full range of table bases in metal and stainless steel are also kept in stock. In addition, a new range called Boutique, elegant seating with frames in Ash, Walnut and Beech and offering a full selection of stain finishes and fabrics.

Their new online website offers both indoor and outdoor seating and table solutions.

Divided into Contemporary seating, Boutique, Barstools, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables, offering a great selection of products to view at

your leisure. Also included now is an extensive range of stock seating, barstools, table bases and table tops.

Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification. Outdoor items offer a variety of colours within the same product style.

Also included is a link to priced chairs and table bases plus a selection of priced made to order seating in a selection of Faux Leather upholstery colours and wood frame colours.

These products can also be supplied to customer specification, just ask for details.

Enquiries can be sent to them directly from the website and they will reply within 24 hours. They hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.

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

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

Drakes have been providing bars, pubs, restaurants,

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

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

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

certified).

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

PORTION CONTROL

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

FUNCTIONALITY

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

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

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

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

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

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

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

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

Healey and Lord

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

CLASSIC COLLECTION

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MODERN COLLECTION

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

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

To discuss your furniture requirements further please don’t hesitate to get in touch with ACE Furniture on 01536 203244, email sales@acefurniture.uk.com We regularly work with design and hospitality professionals to specify good value, durable washroom schemes for high profile venues.

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

We also offer a range of high-quality design focused disabled toilet and washroom equipment to suit all projects. We have an extensive range of less able products designed to complement modern and traditional schemes perfectly.

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

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

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

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

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

All products are available from stock

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

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Second to None World leader in wine dispense and preservation

SALUT, Manchester

Ace Furniture

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

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

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

the building.

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

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

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

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

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

Hoteliers then turned to restoration companies to rectify the issue and were, for many years, advised to repaint the bath tubs. However this brings its own issues - such as peeling and the yellowing of the paint. It worked, but was a temporary solution, as often the paint starts to peel off making the bath tub look awful. Castelan do not paint any baths, as, in reality, this is masking over the problem and not actually resolving the problem beneath.

But with new found technology, Castelan can strip off that paint and, in most cases, restore that bath to above 85%-95% improvement (we all know if you are looking for 100% improvement that means buying a new bath tub) but our job as a Restoration Asset Management Provider is to keep the fixed asset in situ for as long as possible and extend the life of that asset to perhaps two, three or four times the original capex expectation and this is what Castelan can do - SO NO MORE PEELING TUBS. Email: commercial@castelangroup.com M 07787 847 353

Design and Refit

Battling Staff Shortages?

Here’s How A Service Lift May Help

By Mark Chapman, General Manager, Stannah Microlifts Staff shortages have been a challenge for British hospitality businesses, with data from the Office for National Statistics (ONS) showing a 56% increase in staff shortages in the accommodation and food service sector compared to pre-pandemic levels.

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

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

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

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

We are not just a supplier; we understand that from

issues.

Many business owners may be under the impression that a service lift is expensive and disruptive to install, but this is often not the case at all.

Microlifts from Stannah are compact, structure-supported and quick and easy to install.

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

So even when staff shortages bite, great service can still be provided to your customers - without the heavy lifting. With a durable and reliable Stannah lift sharing the load, your staff will be well-protected every day and able to do more than ever before.

As manual handling is such a risky business, Stannah has compiled a comprehensive Manual Handling Guide detailing how business owners can reduce the risks of staff injury and prevent further shortages due to injury.

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

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

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

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Design and Refit

Create A Retro Cool Space with Stylish Seating

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

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

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

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

Carrying on the theme to your bar area, the

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

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

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

To find out more about Trent Furniture’s great range of stylish and durable range of retro-inspired contemporary seating, please call us on 0116 2989 927 or fill in our contact form at www.trentfurniture.co.uk

CardsSafe - 20 Years in the Hospitality & Leisure Industries

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

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

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

Over 5000 venues now utilise the system. For example, the London Golf Club, one of the UK's most prestigious golf centres, first installed the CardsSafe system in 2008, adding additional units in 2014 and again in 2020. At the club, CardsSafe is used by the catering staff as they also serve golfers with food and drinks on the course.

Grant Rumbelow, Food and Beverage Operations Manager, explained, "CardsSafe has been a welcome

addition to the London Golf Club. We utilise the system in our Golf Shop and Spike Bar and on-course with our Drinks Buggy. With CardsSafe, we can safely store customers' cards whilst they enjoy their round of golf."

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

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

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

Property and Professional

10 Upcoming Hospitality Trends

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

have had to demonstrate remarkable resilience and agility. These attributes will stand them in good stead to take advantage of new trends shaping the industry – and the consumer landscape that underpins it - when the recovery comes.

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

1. BLENDED WORKSPACE/ LEISURE SPACE

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

2. Reduced consumer spending will force businesses to consider their price point and messaging 3. Locally sourced products will have a more important role on menus 4. Increased visitor numbers and a strong US dollar will benefit providers with a tourist-friendly offering 5. Technology will help operators struggling with staffing shortages It is hard to think of a sector more impacted by the challenges of the past few years than hospitality. Almost overnight, the pandemic closed the entire idea of travel and eating out and - just as that was ending - spiralling inflation and reduced consumer spending have dealt many firms a hammer blow.

According to the Hospitality Market Monitor from AlixPartners and CGA by Nielsen IQ, the sector now has 13,037 fewer sites than it did before venues were first closed through lockdown three years ago.

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

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

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

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

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

Hospitality operators will need to ensure that for customers who will be looking for a good deal, that their offering delivers. This doesn’t necessarily mean a race to the bottom, however. It just means that your business needs to communicate what makes it worth the spend.

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

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

4. INCREASED INTERNATIONAL TOURISM

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

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

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

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

Issue 169

CLH Digital

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

The dollar strength against the pound translated into 380,000 US-based visitors arriving in the UK in the last quarter of 2022 (a 6% increase on Q4 2019 levels). Businesses that can advertise to – and cater for - a return to higher levels of tourism from both the US and Europe are likely to fare well.

But hospitality owners also need to consider increases in middle-class affluence in markets such as China, South East Asia, Nigeria and India and how that might shape guest and dining preferences.

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

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

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

At Capify we offer a range of business loans to help support small businesses throughout their growth journey. Check to see if you’re eligible for one of our loans by visiting www.capify.co.uk. Or, if you’d prefer to talk to a member of our team, we’d be happy to guide you through the process. Give us a call today on 0330 822 4906 or see the advert on page 17.

labour usage in your business.

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

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

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

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

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

• Impressive Detached Tudor Style Property in Fabulous Location • Long Established, Well Appointed Licenced Restaurant with Outside Seating • Commercial kitchen with Prep Area and Wash Up Room • Exceptional Self-Contained 4 Double Bed Accommodation • Private Parking for 4 Cars and Outbuildings

MINEHEAD, SOMERSET

PRICE: £600,000

W! NE

PRICE: £65,000

FREEHOLD

REF: 4265

PAIGNTON, DEVON

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

LEASEHOLD

REF: 4624

• Beautifully Presented Grade II Listed Village Freehouse • Elevated Position Overlooking the Teign Estuary in South Devon • Character Main Bar, Lower Bar/Dining Room & Library • Sunny Trade Terrace to Front with Partial View of the Teign Estuary • Spacious & Well Presented Five Bedroom Private Accommodation

KINGSTEIGNTON, DEVON

PRICE: OIEO £350,000 + VAT FREEHOLD

W! NE

PRICE: £150,000

REF: 4420

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

CONFIDENTIAL SOUTH DEVON

LEASEHOLD

REF: 4639

W E! NE IC PR

PRICE: £139,950

W! NE

PRICE: £49,950

W! NE

PRICE: £375,000

W! NE

PRICE: £1,500,000

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

SALCOMBE, DEVON

LEASEHOLD

REF: 4489

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

TORQUAY, DEVON

LEASEHOLD

REF: 4618

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

TORQUAY, DEVON

FREEHOLD

TAVISTOCK, DEVON

SOMERSET TOWN

DARTMOUTH, DEVON

Unique Deli & Retail Business

Landmark Inn With 16 Letting Rooms

Impressive Waterside Restaurant

Being Sold Fully Fitted & Equipped

Bar & Restaurant 82+, Kitchens

Extremely Profitable Business

Prime Town Centre Position

Owner’s Apartment, Car Park

Restaurant 32+, Catering Kitchens

Easily Manageable Business

Free Of Tie Leasehold Opportunity

2/3 Bed Family Sized Apartment

Tremendous Potential

Impressive & Profitable Business

Town Centre With Stunning Views

LH £19,500

2148

LH £75,000

4829

LH £125,000

2158

SOUTH HAMS, DEVON

CORNWALL VILLAGE

DEVON VILLAGE

Tea Room/Restaurant/Takeaway

Freehold Pub Investment

Impressive Character Village Inn

Profits In Excess Of £100,000

Detached Village Inn

Bar/ Restaurant Areas 94+, Garden 88+

Trading Daytime Only Hours

Rental Income £18,000 pa

Spacious 4 Bed Owners Accommodation

Spacious 4/5 Bed Owners Flat

Lease With 11 Years Unexpired

Recently Extended and Refurbished

Outstanding Business Opportunity

Attention Of Investors

LH £125,000

2143

FH £195,000

Most Impressive Business & Home

4836

FH £399,950

4838

REF: 4609

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

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

SOUTH HAMS, DEVON

FREEHOLD

REF: 4656

DARTMOOR, DEVON

SOMERSET COUNTRY VILLAGE

DEVON COUNTRY VILLAGE Profitable Inn With Letting Rooms

Village Store & Tea Gardens

Destination Country Pub & Restaurant

Spacious 4 Bedroom Family Home

Bar/Restaurant Areas 66+, Garden 60+

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

Easy Lifestyle Hours

2 Bedroom Owners Accommodation

4 E/S Letting Rooms, 3 Bed Owners

Gardens With Stables & Garage

Landmark Trading Position

Gardens (50+) and Parking (50+)

Potential To Develop Business

Profitable Business With Potential

Sought After Devon Village

DUCHY LH: £325,000

2149

FH £349,950

THINKING OF SELLING? CALL FOR A FREE VALUATION

4794

FH £445,000

4758

01392 201262 www.stonesmith.co.uk