CLH Digital - Issue #170

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 170

Flexible Working Measures Bill Receives Royal Assent www.CLHNews.co.uk

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British workers, including those employed in the hospitality and licensed on- two months of a request, down from three. trade sector will have more flexibility over where and when they work as the Flexible working is a broad term and can relate to working hours or patFlexible Working Bill achieves Royal Assent.Employees across the UK will be tern including part-time, term-time, flexi-time, compressed hours, or adjusting given even more flexibility over where and when they work, as the start and finish times. It can also include flexibility over where someone Employment Relations (Flexible Working) Bill receives Royal Assent. works, whether that be from home or a satellite office shortening their commute. made requests any discuss and consider to The Act will require employers by their employee – who will have the right to two requests a year – within

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CLH Digital

Issue 170

Editor's Viewpoint

Welcome to the latest issue of CLH Digital “Never make an excuse for going to the pub, save it for leaving.”― Benny Bellamacina I have led with this amusing anecdote before, it comes from a TV comedy show where a boyfriend is about to announce he wants to break up with his girlfriend.

Boyfriend: “ Rose I have something to tell you” Rose: “Well I hope it’s good news, I could really use some good news right now”

EDITOR

I think that is how the entire hospitality sector and very likely the country feels at this very moment, we really could do with some good news!

Peter Adams

The Federation of Small Business has made an appeal to the wider economy to give small businesses a lift. No other sector in the country gives the population a lift as much as hospitality does, I have often said whether you are celebrating an anniversary, a new job, the birth of a new child, a birthday, an award, all for that matter commiserating and drowning one sorrows the great British hospitality sector is the first place to go.

However, in recent times, the UK economy has been sailing through choppy waters, brought on in my humble opinion by the ludicrous decision to lock the economy down for almost 2 years, and inflation looms like an ominous storm cloud on the horizon.

ities, and wages soaring to unprecedented heights, the pub/restaurant market has become a battleground for survival, and publicans, the heart and soul of our local communities, find themselves grappling with shrinking profit margins, their businesses precariously perched on the brink.

But as if this storm wasn't fierce enough, the forthcoming alcohol duty changes threaten to be the final nail in the coffin for many struggling pubs. Set to take effect on August 1, 2023, these changes will impose a heavier financial burden on pub owners, further diminishing their chances of staying afloat. While the government may view this as a necessary revenue-raising measure, the ripple effect on the licensed trade will be nothing short of calamitous.

I would draw your attention to the story on page 19 The average pint of beer costs £3.30 more in the UK than around the world Across the world, a pint of beer costs £2.60 on average. In the UK, the average beer costs £5.90, making it significantly more expensive than the global average.

I remember sitting in a seminar many years ago which revealed that the 67 million people in Britain will pay more in beer tax by February 28 each year the 82 million people living in Germany will pay for the whole year.

It’s nothing short of a rip-off, and I would urge any operators to get on board with the British Institute of Innkeeping (BII) launch of their #MyPub campaign, see story page 11, which is calling on pubs across the UK to write to their MPs, and invite them to visit their vital local businesses at the heart of their constituencies, demonstrating to MPs the positive impact their businesses have within their communities, share the realities of trading, and ask for their support in gaining the investment needed to be the engine of growth in their local economy.

It really is the only way these people have to see first hand the damage they are doing the livelihoods of communities so once again I do urge you to get on board!

As the nation grapples with a marginal fall in inflation announced this week, the hosDisappointed but not surprised to see the cost of “no-shows”, story on page 14. pitality sector, especially the beloved pub market, finds itself buffeted by relentless The blight of any business, and while I am sure there are occasions where people winds of increased costs and economic challenges. Regrettably, 2023 has seen the heartbreaking closure of many pubs, and the forthcoming alcohol duty changes set to simply due to circumstances cannot come and cannot let one know, I suspect over 90% of the time it is simply downright bad manners. hit on August 1, 2023, threaten to unleash further devastation on the licensed trade.

The survey reveals that almost one fifth of consider closing because of this practice.

Attempting to point out the folly of these burdensome taxes to the sector and how growth could be unleashed by removing them is like wading through treacle, trust me It is a very fine line between naming and shaming, while I am sure it will have its support I think doing so will be very detrimental and put people off visiting if there is we here at CLHNews have tried. the possibility that they will be tried in the court of public opinion.

Inflation is casing a long dark shadow over the UK economy, driving up costs and A very difficult one, but I do feel a no show policy at the point of taking the bookeroding purchasing power for both businesses and consumers. For the hospitality industry, this inflationary squeeze is nothing short of a tempest. With ingredients, util- ing and asking to be kept informed of any changes or cancellations to avoid incurring a charge would go a long way in getting customer cooperation.

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, 3 Carlton Mount, 2 Cranborne Road, Bournemouth, Dorset, BH2 5BR. 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.

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

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01202 552333 FAX: 01202 552666

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Issue 170

CLH Digital

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Flexible Working Measures Bill Receives Royal Assent (Continued From Front Cover)

the role of informal flexible working in meeting the needs of both employers and employees.

As well as clear benefits to workers, the measures are also good for British business. Research has shown companies that embrace flexible working can attract more talent, improve staff motivation and reduce staff turnover – boosting their business’s productivity and competitiveness.

ESSENTIAL BUSINESS PROTECTIONS Kate Nicholls, chief executive of UKHospitality, said:

CIPD research shows that 6 percent of employees changed jobs last year specifically due to a lack of flexible options and 12 percent left their profession altogether due to a lack of flexibility within the sector. This represents almost 2 and 4 million workers respectively.

FLEXIBILITY KEY DECIDING FACTOR A survey in February this year revealed that over 50% of hospitality workers consider the ability to work flexibly as a key deciding factor in job choice, on a par with pay and benefits.

"The hospitality sector already offers very flexible working. Whether that is parents or carers who need hours during the school day or weekends, or students who prefer to work at night, businesses can offer flexible shifts that suit people's needs and lives. This flexibility is what makes the sector attractive to such a variety of people.

"The Flexible Working Act includes protections for businesses that need to account for fluctuations in business trading, which is essential for our sector. Whether it's last-minute bookings or a sudden weekend of good weather, resource needs to change to ensure no team is left under-strength and it was essential that this Act recognised that."

The survey from hospitality insight firm KAM revealed that work-life balance is now a critical consideration for people when choosing a job in hospitality, with one in four employees stating the ability to work flexibly is even more important since the Pandemic.

WIN-WIN FOR EMPLOYERS Jon Wilson, SVP at Deputy, a global platform for managing hospitality workers, said:

The survey cited that Brexit, and the Pandemic has adversely impacted staffing levels across the UK’s hospitality industry, revealing that that staff retention is now as challenging as attraction and recruitment, as attitudes to work continue to evolve.

“These changes are a win-win for employees and employers. Good employers offer flexibility, provide fair and predictable schedules and treat their staff well. They understand that this is vital to recruiting and retaining the best talent to ensure future success in any business.

The survey of current and recent hospitality workers also revealed ‘work-life balance’ is now on a par with ‘pay and benefits’, with over 50% of recipients choosing these factors as having the most influence over the job they choose. ‘Fun and enjoyment’ (47%) also showed as a crucial element, suggesting employers need to think well beyond pay when attracting the modern hospitality worker.

“The latest Deputy data from the 2023 State of Shiftwork Survey highlights just how important flexibility is, with 45% saying the ability to fit in other commitments is a top priority for them and 43% saying schedule flexibility matters. In fact, 33% said they would change jobs for more flexible working hours.

INCREASED PRODUCTIVITY Business and Trade Minister Kevin Hollinrake said:

“Another important aspect of this legislation is the removal of exclusivity clause restrictions.

“A happier workforce means increased productivity, and that’s why we’re backing measures to give people across the UK even more flexibility over where and when they work.”

“Not only does flexible working help individuals fit work alongside other commitments – whether it’s the school drop off, studying or caring for vulnerable friends and family – it’s good business sense too, helping firms to attract more talent, increase retention and improve workforce diversity.”

Workers will benefit from the following new protections once in force: • New requirements for employers to consult with the employee before rejecting their flexible working request.

• Permission to make two statutory requests in any 12-month period (rather than the current one request).

• Reduced waiting times for decisions to be made(within which an employer administers the statutory request) from three months to two months.

• The removal of existing requirements that the employee must explain what effect, if any, the change applied for would have on the employer and how that effect might be dealt with.

Empowering 1.5 million low-paid workers to seek out additional employment opportunities in pursuit of a more predictable, financially secure work life, is a cause that Deputy champions. The opportunity to earn enough income to enjoy economic stability is fundamental to creating a fair and equitable world of work for this underserved community. It is also the biggest win for business owners in sectors such as hospitality who are struggling to hire staff in the tight UK labour market.”

CHANGED ATTITUDES Acas Chief Executive, Susan Clews, said: There’s been a global shift and changed attitudes towards flexible working. It has allowed more people to better balance their working lives and employers have also benefitted from being an attractive place to work for staff that value flexibility.

Our new draft Code encourages employers to take a positive approach to flexible working and addresses all the new changes in the Act. We are keen to get views to ensure that it is clear and relevant for the modern workplace.

With new legislation coming into effect, charity Working Families—in partnership with the Government’s Flexible Working Taskforce and CIPD—is re-launching its ‘Happy to Talk Flexible Working’ strapline and logo to aid employers in realising the benefits of flexible working from the point of recruitment.

Alongside the measures in the Bill, millions of workers will be given the right to request flexible working from day one of a new job. This will bring an estimated 2.2 million more employees in scope of Working Families and the Taskforce have also developed new guidance for employers, outlining the the entitlement following a change in regulations. business case for flexible working and offering step-by-step instructions for designing and advertising The Government is also launching a call for evidence on non-statutory flexible working to improve flexible roles that work for businesses. The initiative will give employers a head start in thinking about how all their roles can be done flexibly. on knowledge of the extent of flexibility in the labour market. The aim is to increase understanding of

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Chasing Debt: Challenges and Options 4

CLH Digital

Issue 170

By Jason Smalley, Lawyer at The Legal Director (www.thelegaldirector.co.uk)

According to a recent survey by financial comparison website, NerdWallet, 55% of SMEs in the UK have outstanding invoices from the 2022/23 tax year.

For businesses in the hospitality sector, already facing high energy costs, rocketing prices and the continuing impact of Brexit on supply chains, chasing unpaid invoices is more important than ever, but it is far from easy.

As a specialist disputes solicitor, I have seen how quickly disputes can arise and how difficult it is for small businesses to recover funds. So, here is my take on why it’s so hard, and some tips on what you can do to recover your debt.

LIMITATIONS OF THE SMALL CLAIMS COURT One of the clearest blockers for smaller businesses in accessing justice is the £10,000 limit in the small claims court. And to make matters more

challenging, it has been rumoured for some years that this limit is likely to increase. The idea is to disincentivise lawyers being involved in small claims because only a very limited amount of costs is recoverable, even by the ‘winning’ party.

is evidently more difficult if the debt has arisen following the provision of a service or for something that has already been consumed.

Small businesses operating in today’s economy often can’t afford to write-off a few thousand pounds worth of debt or pay out on a claim.

But this limit often means it’s uneconomical to get legal advice, forcing small businesses to either forget about the money or to tackle the legal system alone, dedicating time and effort to the process, which is antiquated and backlogged.

It is also important to acknowledge that different laws and rights apply to a business-to- business debt or business-to-consumer and vice versa.

The latter have greater powers and more flexibility so make sure you familiarise yourself with what applies to your business.

Aside from the management time for dealing with debts, the small claims system has become incredibly slow and cumbersome. It is quite common for disputed claims in court to take well over two years before getting to a trial judge. Obviously, if you’re the party which is behind with making payments then this delay can be used to your advantage to buy more time. You can effectively ‘work the system’ in your favour. If, on the other hand, you are trying to recover your debt, this time delay can literally put you out of business.

OTHER OPTIONS: SERVE A STATUTORY DEMAND If your business is owed money and tackling the legal system is not an attractive proposition, there are other options available. You could consider starting an insolvency process against the non-paying party with service of a Statutory Demand. Unfortunately, however, the rules governing such a method are again complicated to navigate for someone who is not qualified as a solicitor, so I would recommend bringing in expert legal advice to ensure you get it right.

SEIZE GOODS If the contract allows, more practical steps may work. You could, for example, seize back goods that have been supplied and not paid for. This

B2B or B2C?

UNDERSTAND THE REASONS The best advice with any type of debt is to firstly understand the reason(s) it is not being paid. Does one party simply not have funds available or is there a genuine dispute? Do you wish to continue trading with the other party once this matter has been resolved? Damaging a valuable relationship might be more harmful than writing off a debt so think twice before launching straight into a fight.

CONSIDER ALTERNATIVE DISPUTE RESOLUTION Once you’ve established what is going on, then attempting to resolve through considered negotiation has always got to be the preferred initial route to take. You may have to concede on a few points, but at least you will have more control over the process and will be more likely to reach a form of settlement quickly. This is better known as Alternative Dispute Resolution (“ADR”) and has become more commonplace over the years. ADR is also actively encouraged by judges in court and the rules applying to debt recovery generally. It can lead to a more formal process like Mediation.

SEEK EXTERNAL HELP I know spending more money on legal help may feel counterintuitive.

But I, and many other specialist disputes solicitors, are prepared to have an initial no-obligations discussion about debt resolution and you may find expert intervention is an investment worth making in the long term.

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

Percentage Of UK Restaurant Companies Making A Profit Doubles Issue 170

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options, including vegan foods, which cater to a more environmentally conscious customer. It is argued that some vegan substitutes for meat or dairy dishes can provide restaurants higher margins.

The percentage of UK restaurant companies which are now making a profit (based on an analysis of the UK’s Top 100 restaurant companies) has doubled in the last year from 35% to 78%*, says UHY Hacker Young, the national accountancy group.

Peter Kubik, Partner at UHY Hacker Young says, “Given the challenges faced

by UK restaurants over the last few years, the majority have done exceptionally well to generate a profit in 2023. However, the sector still faces an exceptional tough trading environment caused by high inflation and the rising cost of debt.”

However, UHY Hacker Young point out that the recent round of interest rate rises from the Bank of England may jeopardise the return of the sector to profitability.

Several rounds of dramatic restructurings of those restaurant companies, which have taken place since the start of the COVID pandemic, have been instrumental in returning the UK’s biggest restaurant companies to profitability.

As well as taking more radical action such as closing down loss making branches and cutting staff numbers restaurant companies have also undertaken a range of other cost cutting measures such as such as cutting restaurant opening hours to reduce the cost of utility bills and staff costs. Restaurants have also reduced their menu options to spend less on ingredients and even switched to cheaper food suppliers.

Many of the UK’s Top 100 restaurant groups have also implemented measures to boost revenue. Some UK restaurants have introduced low-cost menu options to attract consumers seeking more value for money options amid the cost-of-living crisis. Restaurants have also accelerated the sourcing of more sustainable food

“It will be a delicate balancing act to implement cost cutting measures while also providing a service good enough to attract and retain customers. Some restaurant groups are exploring if they can offer more affordable food and drink options to attract customers affected by the cost-of-living crisis.

However, this would lower profit margins.”

Labour shortages are also a concern for the sector. One in nine UK hospitality jobs were vacant in 2022 and as a result, hospitality companies had to pay workers 9% more last year to attract new staff**.The increase in profitability may have been partly responsible for a recovery in M&A deals in the hospitality sector in the UK. The number of deals within the UK’s hospitality sector reached a five-year high of 186 in 2022**, after company valuations had fallen sharply during the pandemic.

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

Serving Up The Perfect CX Strategy For Your Food and Beverage Brand 6

CLH Digital

Issue 170

By Dan Mårtensson — VP Marketing & eCommerce Business Development, Merchant Services at Worldline (www.worldline.com) In the competitive food and beverage (F&B) industry, brands must think beyond the bite. Simply meeting basic expectations like convenience, value, sanitation, and location is no longer sufficient. To thrive in today's market, F&B brands must create consistently engaging and memorable experiences that foster a strong connection with customers at every touchpoint.

The customer experience (CX) encompasses how customers perceive and feel about your restaurant during every interaction and point of contact. To differentiate themselves, restaurants must develop a CX strategy that ensures guests feel engaged, empowered, understood, and—most importantly—valued. A CX-centred approach directly impacts customer loyalty, brand reputation, driving repeat business, positive reviews, and recommendations—essential factors for repeat business and bottom-line success in the F&B sector.

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So where do you begin? And how do you tackle CX challenges effectively without biting off more than you can chew? Here are our key considerations to explore when enhancing your CX strategy.

IT ALL STARTS WITH CUSTOMER SERVICE

extends beyond friendliness. It includes prompt seating, knowledgeable menu explanations, and minimal wait times for food. By prioritising these elements, you can significantly enhance the customer experience and foster customer loyalty.

CX FOR SUSTAINABILITY As global consciousness turns to environmental sustainability, F&B brands must adapt their CX strategies accordingly. Today's customers are highly conscious of the environmental impact of their choices and gravitate towards brands that prioritise sustainability. This entails showcasing local produce sourcing, minimising food waste, adopting biodegradable packaging, and implementing energy-efficient cooking methods. By integrating sustainability into their CX, F&B brands can attract environmentally conscious customers and stand out amidst fierce market competition.

IMPROVING CX THROUGH DATA MINING Data mining is a powerful tool for F&B brands to elevate their CX. By collecting and analysing customer behaviour, preferences, and feedback data, brands gain invaluable insights into customer desires and requirements. These insights enable personalised offerings and service improvements, as well as informing future business decisions. For example, identifying peak dining times empowers better time management, resource allocation and proactive issue resolution. Whilst noting favourite dishes enables personalised experiences based on customer preferences.

Arguably the biggest determining factor in CX is service; how customers are treated by staff holds the potential to either make or break the overall CX. By delivering outstanding customer service, you create an environment where customers feel genuinely welcomed and valued throughout their entire dining journey, from their arrival to settling the bill.

HOW DIVERSIFIED PAYMENT OPTIONS DRIVE CX

No matter how tasty your food is, a negative encounter with an impatient or unfriendly staff member can deter customers from returning. It's important to note that superior customer service

CX plays a pivotal role in the success of F&B brands. To stand out from competitors, brands should prioritise sustainability, leverage data mining for personalised offerings, and diversify payment options. CX encompasses more than just food quality—it's about creating an unforgettable journey that fosters customer loyalty.

Investing in CX yields loyal customers who become advocates, driving new business through the door.

Ultimately, this translates into improved sales and business growth. CX excellence: the secret ingredient for F&B brands to conquer the competition and achieve success.

However, brands must exercise caution in data mining. Although data provides valuable insights, it is crucial to maintain a balance between engaging customers and avoiding intrusion. Transparency is the key to finding this middle ground. Customers should be fully informed about the collection, purpose, and use of their data.

This ensures a trust-based relationship while harnessing the potential of data to enhance the CX. In today's digital world, customer expectations revolve around convenience, even when it comes to payments. To enhance the CX, F&B brands should offer a range of payment options, including cash, credit cards, mobile payments, and digital wallets. This not only adds convenience but also expedites transactions and improves security. By ensuring a seamless and flexible payment process, brands can leave a positive lasting impression on customers.

Inflation Slows to 7.9% in June Issue 170

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UK inflation slowed to 7.9% in June, the lowest level since March 2022, according to the Office for National Statistics (ONS).

“This reinforces that for inflation to fall further and faster, there needs to be more action to bring down those twin pressures of food and energy costs

The rate of price rises slowed more than expected in the 12 months to June, with falling fuel prices contributing to the slow-down, while food prices increased less quickly than in June 2022.

“Hopefully today’s better than expected figures also give pause for thought on additional interest rate rises, which are already having a significant impact on the sector.”

While the fall is welcomed, UK inflation is still high and far off Prime Minister Rishi Sunak’s target of halving the rate from around 10.7% in January.

Michael Kill CEO NTIA says:

While core inflation has dropped back after hitting a 30-year high in May, it is still well above the Bank’s official 2 per cent target – with further interest rate hikes expected in the months ahead in a bid to tame prices.

The government said the figures were finally “moving in the right direction”. Despite the better-than-forecast figures, chancellor Jeremy Hunt said “we aren’t complacent and know that high prices are still a huge worry for families and businesses”.

UKHospitality Chief Executive Kate Nicholls said: “The rate of inflation reducing more than expected is good news for hospitality businesses, but it remains the case that food and energy costs are incredibly high.

“While we see a positive reflection in the inflation figures released today, dropping sharply to 7.9% in line with Bank of England predictions for June, against 8.7% in May.” “We are some way off suppressing the cost inflation crisis suffered across the night time economy and hospitality sectors. While this news is a positive step in the right direction for businesses and particularly consumers, many within the sector are concerned that the increase of alcohol duty, energy and insurance costs which have yet to be tamed will eradicate any benefit to the sector in the short term.”

“It is important that the Government continue to engage with the sector over the coming months, and accept that there will need to be a fiscal intervention for businesses which are at the sharpest end of this crisis.”

Admiral Taverns Raises £85,000 for Mental Health Charity Admiral Taverns has raised an incredible £85,000 for its charity partner, Chasing the Stigma – a charity dedicated to normalising the subject of mental health and ensuring everyone can find essential support when they need it most.

health services signposting tool – remains free.

Chasing the Stigma also aims to create an environment of understanding through its Ambassador of Hope training. This has been developed so that organisations can commit to embedding positive mental health actions via training, activities, online resources and direct communication and support with the charity team.

On Saturday 20th May, Admiral employees, family and friends embarked on a 34-mile hike across Cheshire’s famous Sandstone Trail raising over £50,000 for the walk alone. Starting in Frodsham, the route took participants through Cheshire – home to the Admiral Taverns Headquarters – ending in Whitchurch at the Shropshire border. In total, the team walked more than 1,100 miles, totaling over 2.5 million steps.

Jake Mills, Founder & CEO at Chasing the Stigma, commented: “On behalf of the whole team at Chasing the Stigma, I would like to thank Admiral Taverns and their family and friends for raising a fantastic £85,000 for us. We are completely astonished by this and feel exceptionally touched by everyone’s efforts. The conversation around mental health is more important than ever and with this donation we will be able to continue the work we do and supporting those who need it the

To round off the day, a celebratory barbeque was held at one of Admiral’s community pubs, The Watergate in Whitchurch.

Admiral Taverns announced Chasing the Stigma as its charity partner at the start of 2022 in support of Founder and CEO, Jake Mills and his team in their journey to eradicate the stigma around mental health.

As part of the fundraising efforts this year, Proper Pubs, the community wet-led operator division of Admiral Taverns, tasked each of its pubs with raising at least £100 throughout May by hosting different charity events including barbeques, live music and quiz nights. Last year, Proper Pubs raised an additional £35,000 throughout August by hosting multiple charity events.

All proceeds from the events and the charity walk will be donated Chasing the Stigma, enabling mental

most.”

Chris Jowsey, CEO at Admiral Taverns, commented: “Chasing the Stigma is an extremely important charity which is close to all our hearts. It was a fantastic and thought-provoking day walking with the Admiral team, their families and friends to hear about their own experiences and discussing this important issue. Pubs are the cornerstone of British life and it’s important to recognise that they aren’t just a place to drink but can act as a safe place for people to talk openly when they’re struggling with challenges. We are so proud of this partnership and hope that it continues to break down barriers and further facilitate the conversation around mental health.”

Issue 170

CLH Digital

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End of Alcohol Tax Freeze Piles Pressure on Operators The latest research by finance specialists, RIFT, reveals that some parts of Britain have seen as many as 69 local pubs close their doors in the past two years, a situation that could be made even worse when the freeze on alcohol tax ends on 1st August.

In fact, as many as 161 local authorities across the nation now have fewer pubs when compared to 2020 and nowhere more so than in Harrogate, North Yorkshire, where there are now 69 fewer pubs open for business.

The traditional British boozer is quickly becoming extinct and with a freeze on alcohol tax due to end this August, the number of pubs found across Britain could be set to decline even further over the coming years.

Bradley Post, MD of RIFT, commented:

To understand how the recent years of economic turmoil in Britain has impacted the pub industry, RIFT has analysed the changing number of outlets up and down the country between 2020 and 2022.

“As a nation of pub lovers, we often measure economic ups and downs by the patronage we give our public houses and the rate at which they open or close. Pubs provide a good indicator of how freely the public is spending money, and whether or not they feel wealthy enough to splash the cash on the relative luxury of social drinking.

The top level data shows that despite the Government handing pubs a lifeline in the form of an alcohol tax freeze in the August 2020 budget, the number of pubs across Britain has remained largely static over the last two years, increasing by just 164 nationwide.

“It’s no surprise, therefore, to see the number of establishments falling across large swathes of Britain in the past two years, firstly due to COVID and then the current economic troubles stemming from the likes of the mini-budget and Russia’s invasion of Ukraine.”

This tax freeze hasn’t been enough to halt the worrying decline in pub numbers across many areas and in London, the number of pubs has fallen by -33, from 4,366 in 2020 to 4,333 in 2022.

There are also fewer pubs in Scotland (-20), the South West (-14), and East of England (-11) when compared to just two years ago.

“That’s why it’s particularly concerning to think that a further hike in alcohol tax is on its way in August when the current freeze thaws. The government might think that increasing the tax will help lift the nation’s economic burden, but it also risks pushing even more people away from the pub, destroying small businesses, and further damaging our local economies.”

However, this regional overview doesn’t highlight the full extent of the dwindling pub trade in Britain, and when analysing the nation at local authority level, the severity of this decline becomes all the more apparent.

“Perhaps a better idea would be to reduce the taxes and allow pubs to draw more people in, spending more money and helping the economy tick along at a greater speed.”

A Strong First Half Of The Year For Company Of Cooks

Company of Cooks has enjoyed a strong first half of 2023, securing over £120million in retained business.

exciting aspirations, aligned values and collaborative approach of the new leadership team and brand direction proved important to each client.

The five-year deals extend successful partnerships with six prestigious clients and venues across London: The Royal Society for Arts, Manufactures and Commerce, the Southbank Centre, Old Royal Naval College, Chelsea Physic Garden, and most recently, the Royal Academy of Engineering and BMA House.

Company of Cooks’ approach to sustainability through its Community value was also a key factor in these decisions. The commitment to the removal of all MCS rated 4 and 5 fish, nil by airfreight for all fresh produce and British only cheese and fresh meat were all noted, as were compelling social enterprise partnerships with the likes of Well Grounded and Luminary Bakery.

Retaining these key clients has been a priority for Company of Cooks since it merged with sister brand Venues by CH&CO in March, and is testament to the strength of the combined businesses, its commitment to its core values of Craft, Creativity and Community and the newly formed leadership team.

Clients cited Company of Cooks’ commitment to brilliant food, drink and service as core reasons for extending their partnerships, also referencing the team’s creative and innovate approach to design, technology and marketing.

Similarly, the consistency, flair and confidence provided by the existing onsite teams, coupled with the

Rob Fredrickson, Company of Cooks’ Managing Director, said: “Extending our partnerships with such an incredible range of venues is an important part of our plans for the next five years, providing an amazing platform from which we can continue to build our position as the leading restaurant, bar, café and event caterer in the UK. These partnerships, some of which are now entering their third terms, highlight how a range of clients are really starting to connect with our belief that brilliant food, drink and service can not only drive revenues and help broaden audiences, they can also provide a platform for doing good for the people and businesses we work with and for – all the while safeguarding the planet for future generations.”

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10

CLH Digital

Issue 170

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.

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.

According to trade body UKHospitality, vacancies remain 48% higher than preCovid.

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).

single charge, and be programmed to clean at any time of day.

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

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.

“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.”

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.

Softbank’s cleaning robot Whiz can memorise up to 600 cleaning routes, vacuum 1,500 sq m of carpet on a

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

Star Invests £170,000 In Rugby World Cup Support For Its Pubs Star Pubs & Bars is making a record £170,000 investment in providing free promotional Rugby World Cup kits for its pubs. 60% of its 2,400 pubs are expected to get behind the event this year.

Says Cathy Olver, Star Pubs & Bars Retail Marketing Director:

A free life-sized cardboard rugby player standee is the focal point of the Rugby World Cup kits. The design allows customers to put their face through the cut out and take selfies, encouraging them to create their own social media posts, advertising rugby at the pub.

Other kit contents include fixtures posters, flags and bunting, as well as social media assets to highlight the occasion.

“We know from previous experience that more pubs show the Rugby World Cup than regular rugby matches, plus, the World Cup is in our time zone and on terrestrial TV, so, this year we’ve created more free kits than ever. Elements like the standee and QR code scanning digital engagement help build a fun atmosphere and sense of occasion that customers can’t replicate at home. And with Ireland, Scotland, England and Wales all ranking in the tournament’s top 10 teams there’s a lot of ‘home’ interest in the tournament that could continue until the later rounds.

In addition, there will be digital activation to engage customers with the opportunity to scan QR codes for the chance to win rugby-themed prizes.

“World lagers and stout are the most successful categories on rugby match days, so our pubs are well placed to benefit from an uplift in sales.”

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Issue 170

BII Calls For All Pubs To Engage With Their MPS This Summer, Ahead Of The Autumn Budget The British Institute of Innkeeping (BII) has announced the launch of their #MyPub campaign, calling on pubs across the UK to write to their MPs, and invite them to visit their vital local businesses at the heart of their constituencies. This will allow them to show MPs the positive impact their businesses have within their communities, share the realities of trading, and ask for their support in gaining the investment needed to be the engine of growth in their local economy.

Against a backdrop of positive trading and increased turnovers for many operators, business remains incredibly tough as they weather the impact of huge price increases and inflationary costs over the past year. Whilst many pubs are seeing their turnovers return to pre-pandemic levels, sky-high and unfair energy costs, multiple price rises on food, drink and other business essentials, as well as continued staff shortages, have meant a huge drop in profitability.

Despite the rate of inflation decreasing slightly, these costs are now locked into their businesses, with survey data from CGA this week revealing one in seven hospitality businesses remain at risk of failure in the next 12 months.

Our nations’ pubs are vibrant, viable and essential community hubs, who have been unfairly overtaxed for decades and this, alongside the phenomenal cost increases across the board has impacted their cash reserves and future growth prospects.

Both the Chancellor and the Prime Minister have regularly referenced pubs as a “treasured community institution” and pubs now need explicit support from Government to ensure they can be at the heart of growth in the economy.

CLH Digital

Steve Alton, BII CEO commented: “Our members need investment to power their growth and are simply asking for the playing field to be levelled, allowing them the opportunity to deliver their full potential and support their local communities as they do so.

For the longest time, they have shouldered the burden of unfair taxes when compared to other high street venues or online businesses.

“We have seen the positive impact that the current Business Rates relief has had, giving operators a little bit of breathing space as they face ridiculously high energy prices and food, drink and wage inflation. With inflation still dangerously high, they now need some longer-term surety to enable them to plan for the future growth of their businesses.

“We are calling on Government to reduce the tax burden on our members and pubs across the country, by providing longer term structural support with a priority to reduce VAT, as well as a continuation of the current Business Rates relief for a further three years.

“The #MyPub campaign will see operators inviting MPs to visit their incredible pubs over the summer, showing them just how important their venue is, supporting local skilled jobs, local supply chains and entire communities.

“Pubs are places where life-long connections are made and nurtured, and there is no better way for leaders in local communities and Government to see first-hand the impact that they have, and the support that they need to continue to do their amazing work.”

For more information about the #MyPub campaign, and to get involved, please visit the BII’s website.

Read all the latest news from the licensed industry at

www.catererlicensee.com @CLHNews

www.facebook.com/catererlicensee

11

How Holiday Leave And Pay Should Be Calculated For Part-Year Workers 12

CLH Digital

Issue 170

By Paul Kelly, Partner and Head of Employment (https://www.lawblacks.com/) Paul Kelly, Partner and Head of Employment at Blacks Solicitors shares his insight into what hospitality businesses need to be aware of when it comes to calculating holiday pay for part-time workers and the legislation in place to ensure that holiday entitlement stays in proportion to time worked.

WHAT DOES THE LAW SAY? Almost all people classed as workers, including those in the hospitality industry, are legally entitled to 5.6 weeks’ paid holiday a year (known as statutory leave entitlement or annual leave1).

each term, taking 12.07% of that figure and then paying Ms Brazel her hourly rate for that number of hours as holiday pay. Accordingly, this method resulted in Ms Brazel’s holiday entitlement being pro-rated to be proportional to a full-time worker.

THE VERDICT The SC upholding the Court of Appeal’s earlier decision agreed that the Percentage Method was not the correct approach. Instead, the employer should have used the approach set out in the Working Time Regulations 1998, which is to calculate the average weekly pay using the relevant reference period -52 weeks, ignoring any weeks in which she did not receive any pay and multiplying that by 5.6.

●

Agency workers

In light of this decision, hospitality employers will need to review how they currently calculate holiday leave and pay entitlements for part-year staff. Employers will also need to consider whether to proactively approach employees who have received holiday pay calculated using the Percentage Method and reimburse them for any back payments of holiday pay that they would have received had the Calendar Week method been adopted.

●

Workers with irregular hours

WHAT HAPPENS NEXT?

●

Workers on zero-hours contracts

The SC’s judgment has caused employers some concern as it means that some part-year workers are now eligible to receive a larger holiday entitlement than part-time workers who work the same number of hours annually.

THIS INCLUDES:

Employees who work a 5-day week must receive at least 28 days’ paid annual leave a year which is the equivalent of 5.6 weeks of holiday.

Part-time workers are entitled to at least 5.6 weeks’ paid holiday, but this will amount to fewer than 28 days. People working irregular hours, which may include shift workers and term-time workers, are entitled to paid time off for every hour they work.

THE CASE Last year, the Supreme Court (SC) gave its long-anticipated judgment in the case of Harpur Trust v Brazel which was ongoing since 2017. It related to how holiday leave and pay should be calculated for workers who are employed throughout the year but only work for part of the year. The case concerned a teacher (Mrs Brazel) on a permanent zero-hours term-time contract, but impacted a much wider group of workers, including many part time workers, and highlighted the flaws in the current system for working out holiday entitlement and pay.

Mrs Brazel’s employer, The Harpur Trust, calculated her entitlement to annual leave using ‘the Percentage Method’. This involved calculating Ms Brazel’s hours worked at the end of

To ensure workers’ holiday entitlement is reflective of their time worked, the Government has now issued a consultation paper which looks at ways to address the disparity created. The consultation will seek views on introducing legislation to allow employers to pro-rate the holiday entitlement of part-year workers and workers on irregular hours so that their holiday entitlement is proportionate to their total annual worked.

The Government envisages that this will not only ensure that holiday entitlement is calculated consistently for part-year and part-time workers alike, but also give employers a clear and easy-to-follow method to use when calculating entitlements.

Employers should note that the consultation stage for the paper closed on 9 March 2023 and the Government is now analysing the feedback in response. Following this, the Government will then provide a summary of who responded, the views expressed within the responses, and any other comments made. There is currently no set date for when the summary will be released. It is also likely that if new legislation is implemented, it will not be for some time. Employers must therefore continue to give part-year workers 5.6 weeks entitlement where the Brazel judgement applies.

For more information, please visit www.lawblacks.com/business/employment-law/

Issue 170

CLH Digital

13

Parklife Founder Sacha Lord & NTIA Reject Home Office Denial Of Drug Testing U-Turn Nightlife entrepreneur Sacha Lord and the Night Time Industries Association have rejected claims by the Home Office that they have not reversed their policy on drug testing at festivals.

In a letter to lawyers, JMW acting on behalf of Lord & NTIA, who had demanded a judicial review, the Home Office said: “Our consistent position has been that anyone wishing to lawfully undertake activities that include the possession, supply or production of controlled drugs (including in the course of drug testing services) to whom an exemption does not apply, should apply for a Controlled Drugs Licence.”

But Sacha Lord, the co-founder of Parklife Festival, and the night-time economy advisor to Greater Manchester Mayor Andy Burnham said: “It is frankly laughable and wholly disingenuous for the Home Office to suggest that there has been no reversal in policy.”

NTIA CEO Michael Kill added “There seems to be an unwillingness by the Home Office to acknowledge that testing has happened for the last 10 years under MOU, and much of our dialogue and engagement has been met with the same bureaucratically scripted response.”

The row follows a Home Office decision on 8th June that on-site drugs testing would require a Controlled Drugs Licence and must take place at named, permanent premises rather than at ‘pop-up’ labs. The decision meant that on site drug testing at Parklife could not go ahead.

On site testing has been in place at festivals since 2014 and provided with the agreement of local police and councils by way of a Memorandum of Understanding with festival organisers and the drug testing companies.

Drugs that are confiscated by the police are tested and if found to be dangerous, festival goers are warned, and harmful substances destroyed or passed to the police.

Sacha Lord continued: “Our existing testing arrangements have been a vital feature of festivals up and down the country for many years, but now the Home Office wants us to believe they were unaware this was taking place. It’s something that would frankly be negligent were it not demonstrably untrue. The only explanation is that this is a policy reversal.

“We call on the Home Office to put an end to this reckless disregard for the safety of festival goers and reinstate the existing Memorandum of Understanding with immediate effect.”

“The industry works tirelessly to ensure we do everything possible to safeguard the public and frankly this summer the Home Office has looked to score political points by putting lives at risk.”

The leading provider of on-site drug testing, The Loop, was informed at the beginning of June that a Controlled Drugs Licence was needed which would require the company to have a permanent laboratory – which is not currently available at any music festival in the country.

But in its letter to Oliver Wright at JMW Solicitors, who is acting on behalf of Mr Lord and the NTIA, the Home Office said: “Venues should apply to the Home Office for a Controlled Drugs Licence. As part of a licence application, individuals or the company involved would be subject to the usual considerations, visits, and fees. Any such application would then be considered on its merits and taking into account all relevant considerations.”

In response, Lord accused the Home Secretary Suella Braverman of putting lives at risk: “This on-site testing has saved lives and the absence of it puts people in serious danger. The Home Office has long been well aware that on-site drug testing has been taking place at festivals across the country since 2014.

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

NTIA CEO Michael Kill expresses concerns over policy change: “With no acknowledgement from the Home Office of previous back of house drug testing practises or engagement, and a rigidity in the current policy and dialogue, we have been left at an impasse. Although the Home Offices position is evidently contradicted in practise and at multiple communication points, we have had no choice but to bring this to the public domain.”

“Even under this new policy regime, there is a clear lack of clarity on elements of the drug testing license requirements, which left to individual interpretation has the potential to exclude a considerable number of festivals from operating this facility.”

“The festivals and events sector work extremely hard to ensure festival goers are kept safe and rely on back of house drug testing as a vital part of the overarching harm reduction strategy. Without this facility we are leaving a considerable void in drug intelligence for Police and medical support services on the ground.”

“It is extremely disappointing to see that the Home Office change in policy is taking precedence over safeguarding young people’s lives.”

The Home Office noted that, “At present the Defendant (the Home Office) has not received any applications for drug testing at major festivals this summer but will continue to engage with any potential license applicants.”

Despite this many of the summer’s biggest festivals operated their usual testing facilities, electing to prioritize customer safety. Lord commented, “It’s a small wonder the Home Office has received no applications given it is clear that were festival organizers to apply they would be forced to shut down the vital testing facilities they had relied upon for many years to save lives.”

14

CLH Digital

Issue 170

Indecisive Diners Leave Restaurant Owners Forking Out Almost £90 Per No-Show

A rising number of diners cancelling last minute, or just not turning up, over the last year has led to almost a fifth (18 per cent) of restaurant, pub and bar owners to consider closing for good according to new research from Barclaycard Payments. The issue adds pressure to an industry already facing challenges from inflation, high energy prices and recruiting staff¹.

British summertime, with its warmer weather and longer days, increases adults’ likelihood to eat out more according to 51 per cent of those polled. As the summer holidays approach nearly a fifth (17 per cent) of millennials are planning to dine out more than they have done over the last six months, rising to over a quarter (26 per cent) for the younger audience (those aged 18 to 26).

Last minute cancellations and no-shows are one of the biggest issues the restaurant industry is facing right now according to almost a quarter (23 per cent) of restaurant owners, as nearly four in 10 (37 per cent) UK adults who dine out regularly reveal they cancel on the day of the booking, typically providing less than six hours’ notice.

Sympathetic to the challenges restaurant owners face, half (50 per cent) of consumers polled understand that restaurant owners are struggling financially in the current economic climate. Over a quarter (27 per cent) admit they would cancel a restaurant booking earlier if they knew it directly impacted the restaurant and staff.

COSTING UP CANCELLATIONS

Tom Aikens, Michelin Starred restaurant owner commented: “It’s brilliant to see so many people looking forward to meals out over the coming months. Yet cancellations are a growing issue plaguing the restaurant industry. At my restaurant Muse, we do everything we can to minimise the impact of cancellations by communicating with the guest through detailed booking confirmations, requesting guests confirm their reservations six days prior and having a strict five-day cancellation policy. This seems to work well for us and leads to less cancellations on the day, but unfortunately there are still some unavoidable circumstances where this is the case, which leads to challenges such as food wastage, staffing levels and fundamentally loss of sales.”

Three in 10 restaurant owners are understandably worried about noshows negatively impacting profits this summer – typically a busy time for eating out – as only 16 per cent say they can recover loss of earnings through cancellation fees. It comes as those who have experienced no-shows and last-minute cancellations estimate they lose an average of £89 for each diner that doesn’t turn up.

With the majority (60 per cent) of diners cancelling their reservation with 24 hours’ notice or less, and no-shows proving the most common form of cancelling (19 per cent), this is naturally having major repercussions for restauranteurs. The hospitality industry cites the impact of this growing trend as including food waste (56 per cent), staffing challenges (34 per cent), low team morale (24 per cent) and being forced to close early (23 per cent).

FOOD FOR THOUGHT An average four in 10 restaurant owners and managers have seen a rise in no-shows and short notice cancellations over the last year, stating they’d seen increases of 40 and 35 per cent respectively.

Only 34 per cent of restaurateurs currently take card details when booking and charge a cancellation fee if a customer does not turn up.

Although, in a bid to reduce the impact on their business, a further 37 per cent plan to introduce this measure.

Other deterrents employed by the hospitality industry include requiring card details when booking but not actually charging a fee (43 per cent) and taking an upfront deposit to put diners off not attending (35 per cent). The news comes as 14 per cent of millennial diners admit to

making ‘bulk bookings’ so they have a choice of where to dine, and then forgetting to cancel; 12 per cent of 18–26 year olds admit to doing the same.

THE PLATE ESCAPE Friends and family members bailing on plans is the top reason diners have dipped out on a restaurant reservation without cancelling, according to one in 10 (11 per cent). Other reasons include deciding to stay in instead (9 per cent), forgetting about the booking (8 per cent), rain (7 per cent), and not having a baby or dogsitter (5 and 6 per cent). When it comes to how they cancel, over a fifth (21 per cent) admit they feel less bad about cancelling if they’ve booked online or via social media as there is no personal interaction. One in five (19 per cent) feel too awkward to speak to someone on the phone to alert the venue to their change in plans Regardless of the rise in cancellations and no-shows, 39 per cent of diners feel guilty about not turning up and letting restaurants down. Yet despite the guilt, over one in 10 (11 per cent) would still rather fork out a cancellation fee than phone a restaurant to cancel, and in doing so would accept losing an average of £29.

HEALTHY APPETITE FOR EATING OUT While this ongoing challenge continues to affect the restaurant trade there is still a strong desire to eat out. And with a third (33 per cent) of diners admitting they would be less likely to cancel a restaurant booking if they had been asked to pay a deposit, the research shows there are clear methods that can deter the rising cancellations.

“Depending on the type and location of a restaurant, each business can be graced with busy periods throughout the year, so we want to help customers understand the impact late cancellations can have and encourage them to do so earlier so that tables can be re-assigned.”

Kirsty Morris, MD at Barclaycard Payments said: “The hospitality industry has faced many challenges in recent years and is continuing to feel the strain against the backdrop of the cost-of-living.

While diners are becoming increasingly picky about the venues they choose to spend their hard-earned cash at, it’s really important this doesn’t translate to indecisiveness and negatively impact restaurants through cancellations.

“With more venues considering charging cancellation fees to deter noshows, we want to help diners understand the impact on businesses of cancelling at the last-minute so they can think ahead and give advance warning – and not get stung with a cancellation charge.”

Issue 170

Soaring Costs In Food, Drink, Staff And Energy Pile Pressure On Hospitality Hospitality’s post-COVID-19 recovery is threatened by rising prices in multiple key areas, leaders have warned in the latest Business Confidence Survey from CGA by NIQ and Fourth.

The exclusive quarterly poll shows half (50%) of senior-level operators are now very concerned about inflation in food and drink prices, with 33% concerned, 16% moderately concerned and just 1% unconcerned.

Inflation is particularly severe in key commodities for pubs and restaurants—especially dairy, meat and alcoholic drinks. The CGA Prestige Foodservice Price Index reveals price increases again in May to 21.6%.

Around four in five leaders have seen increases in the price of eggs (85%) and chicken (80%), and nearly as many have experienced hikes in the cost of beer (79%) and red wine (74%).

The research from CGA and Fourth shows payroll costs are mounting too. Leaders have raised pay for both new and existing staff by an average of 11% in the last 12 months—ahead of the rate of inflation over that period.

Rises have been driven by increases in the National Minimum Wage and National Living Wage from April, which have concerned around two thirds (65%) of business leaders.

Rising labour costs are also being fuelled by widespread staff shortages. Across hospitality, 9% of roles are now vacant and open for application, and only half (49%) of leaders feel confident about recruitment over the next 12 months.

Spiralling costs are affecting many more areas, the Business Confidence Survey shows. Four in five (79%) leaders are very concerned or concerned about energy prices and contracts, while well over half feel the same way about business rates (59%) and VAT (54%).

Businesses have been forced to pass on some price increases to conumers—putting guest spending at risk during the cost of living crisis. Leaders told the Business Confidence Survey they have raised food

menu prices by an average of 13% in the last 12 months.

The soaring costs are holding down hospitality leaders’ confidence. While just over half (54%) of them now feel optimistic about prospects for their business over the next 12 months, this figure is well below pre-COVID levels. More than a quarter (28%) of leaders say they currently have less than three months’ worth of cash reserves, and one in seven (14%) says their business is at risk of failure in the next 12 months.

Sebastien Sepierre, managing director – EMEA, Fourth, said: “This data highlights the continuing challenges that operators are facing, with the rise of food and drink prices becoming particularly hard to swallow. With these cost pressures impacting on profitability, it’s essential that businesses make the most of technology to help control costs and increase efficiencies across both labour and supply, enabling them to adapt to changing circumstances in this period of uncertainty and beyond.”

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA, said: “These figures are the clearest evidence yet of the impact of cost pressures on hospitality. This is a resilient and resourceful sector and businesses have steadily built back from the turmoil of COVID-19, but relentless inflation means many of them are now operating on extremely tight margins. Rising prices throughout the food and drink supply chain and enforced increases in pay levels have left few companies unscathed, and some are now very fragile.”

He added: “Hospitality’s long-term outlook remains good. Consumers are keen to eat and drink out when spending allows, and there are some signs that inflation may ease in the second half of 2023. However, in the meantime the sector needs targeted support on tax, energy, labour and other areas if it is to help power the UK’s much-needed economic recovery.”

CLH Digital

15

Transforming Efficiency and Customer Experience within Hospitality 18

CLH Digital

Issue 170

By Jay Kim, Managing Director BIXOLON (www.bixoloneu.com) The UK restaurant industry expected to grow 15% between 2022 and 2027 to £90 billion. But how are providers going to meet escalating demand for a great customer experience both eating in and via delivery apps when official figures show hospitality vacancies have risen by 72% since Brexit, while the number of EU workers in the industry has fallen by 26%? With food inflation hitting 17% in 2022, how can restaurants retain margin without passing on rising costs to cash strapped customers? And how can businesses ensure compliance to both essential food safety information and demands from both government and customers for more food ingredient information?

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

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

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

Further, linerless labels can use two different adhesives - permanent or semi-permanent – allowing restaurants to embrace flexible printing. A permanent adhesive label can be printed to include customer name, address and the food order, and be used to provide an anti-tamper seal on the packaging. Additionally, semi-permanent labels can be used to automatically provide kitchen staff with the accurate information they

need to complete the order, including time stamps to ensure deadlines are hit.

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

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

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

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

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

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

The use of kiosk systems with printers is also driving up sales – with fast food restaurants reporting customers buy between 10-20% more food when at a kiosk compared to ordering from a server. In addition to reducing the queues, which attracts more customers, people feel less pressure at the kiosk and are happy to take the time to browse through the menu, leading to larger orders. With the inbuilt printer providing the order and receipt, the entire process is both less staff dependent and more profitable.

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

Staff shortages can, again, cause problems. A lack of experience combined with staff working different shifts can make it hard to keep track of

product usage, leading to unnecessary wastage of fresh items.

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

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

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

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

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

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

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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The Average Pint Of Beer Costs £3.30p More In The UK Than The Global Average A recent study conducted by finder.com compiled data on the average prices of beer in the most populated cities around the world. The analysis looks at 166 countries so you can find out where your city ranks.

Across the world, a pint of beer costs £2.60 on average. In the UK, the average beer costs £5.90, making it significantly more expensive than the global average.

The most expensive pints of beer in the world on average are sold in Qatar, with higher prices on average than runners-up UAE (£9.93) and Oman (£8.68). The cost of a pint of beer in Qatar has decreased by 7.9% to 10.47 from £11.37 in 2022, according to price comparison website finder.com.

The most expensive places to drink a pint in Europe are Iceland (£7.81) and Norway (£7.13), closely followed by Switzerland (£6.54) and Finland (£6.33).

The United States is the 9th most expensive country for beer on average, with a pint costing £6.22 on average. Meanwhile, a pint down under in Australia, will set you back £5.01 on average.

CHEAPEST PINTS IN THE WORLD If you’re looking to save money when spending overseas, the African continent seems to offer more accessible prices.

Burundi takes the crown for the cheapest price, with a pint of beer costing only £0.46 on average. The rest of the top 5 cheapest countries include: Lesotho (£0.62), Libya (£0.69), Togo (£0.73) and Malawi (£0.74).

The cheapest beer outside of Africa can be found in South-East Asia, with pints costing only £0.79 in Laos, and £0.84 in Myanmar and Vietnam.

The cheapest beer in Europe can be found in Moldova with pints costing only £1.36 on average, closely followed by Kosovo (£1.44), Belarus (£1.69) and Bulgaria (£1.70).

Be At One Takes on ‘Bar-A-Thon’ for Motor Neurone Disease Association A squad of team members from late-night bar brand Be At One took to the streets of London on Wednesday (12th July 2023) to come together as a team and raise money for Motor Neurone Disease Association (MNDA). In typical Be At One style, the group took on the challenge as a bar-hopping ‘bar-a-thon’, paying visits to as many Be At One hotspots as possible on the successful 26 mile walk!

The team who took part in the ‘Bar-A-Thon’ wanted to raise money by doing something that is a real challenge, around their well-loved sites in London, and pulling on some of the team’s interests of walking and hiking; not only to raise funds for the incredible charity but to connect and have fun as a collaborative team. They have currently raised £1,800, with funds still coming in.

This incredible fundraising initiative is part of Stonegate Group’s charity partnership with MNDA and MNDA Scotland, for which they have recently reached a whopping fundraising milestone of £350,000. To help hike that number up to a new level, the band of operational and HQ superstars took London by storm, starting at Be At One Hammersmith and trekking a circular route around the capital city, reaching the finish line a whole 55,000 steps later at their starting point.

Sarah Miller, Stonegate Group Business Unit Director, said: “We were all so excited for the team to begin their walk and raise funds for such a brilliant cause.

Everyone who took part knew how much of a big challenge this was and all of us at Stonegate supported and encouraged them all the way. MNDA carries out amazing work for those who are affected by the disease, and all of us at Be At One are privileged to stand alongside them in support of their incredible efforts.”

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Visitbritain Upgrades 2023 Inbound Tourism Forecast On Back Of Stronger Recovery VisitBritain has upgraded its 2023 inbound tourism forecast.

Visits overall to the UK this year are now forecast to be 37.5 million, 92% of 2019 levels and inbound visitor spending £30.9 billion, up 9%. See the statement from our CEO Patricia Yates below and the full revised forecast here.

Asia including China, our second most valuable inbound market in 2019 worth £1.7 billion, is still well below pre-COVID levels.

VisitBritain CEO Patricia Yates said:

“Our priority has been to rebuild visitor value and we’ve been competing hard in markets showing strong recovery with our multi-million pound GREAT Britain marketing campaigns and working with trade so British destinations are sold internationally.

“Our upgraded forecast is on the back of the stronger recovery we’re seeing, led by the USA with spending by American visitors up 42% to a record £6 billion last year alone. Spending by visitors from our major European markets including France and Spain is also coming back strongly, while East

We’ve also been investing in separate campaigns in the USA with British Airways and a pilot cooperative marketing programme with industry, converting the interest to visit into bookings now, boosting spend across Britain.”

HEINEKEN UK Announces £25m Investment Into Sustainability HEINEKEN UK has announced plans to invest £25 million into its Manchester brewery to incorporate heat pumps aimed at reducing the facility’s carbon emissions as part of the groups efforts to decarbonise its UK production sites by 2030.

The project will unfold in several stage with the initial stage involving the installation of heat pumps, which is expected to be completed by 2024. The installed heat pumps, powered by renewable electricity, will function as an interconnected heat network throughout the site, from brewing to packaging.

The final stage will involve the use of additional renewable energy, plans for which are currently under discussion. The move aligns with HEINEKEN’s worldwide goals to achieve net zero emissions in scopes 1 and 2 by 2030, inclusive of its UK production facilities in Manchester, Tadcaster and Hereford, and across the full value chain (scope 3) by 2040.

The investment includes a £3.7 million grant from the Department of Energy Security and Net Zero and, will be allocated towards the incorporation of technology designed to capture heat from various sources such as the on-site refrigeration units. The captured heat will then be repurposed and reused to power other stages of the brewing process, includ-

ing mashing, pasteurisation and even washing returnable kegs.

Boudewijn Haarsma, Managing Director at HEINEKEN UK says: “We’ve been around for 150 years and if we want to be here in another 150 years, we need to act now to deliver on our sustainability ambitions. In short, we want to brew a better world.

“This announcement is hugely positive and represents a sizeable inward investment from HEINEKEN into UK decarbonisation. It builds on our wider company-wide efforts to reduce our emissions as we continue to work towards our global ambitions to reach net zero across our production sites (scope 1 and 2) by 2030. We will not get there alone, we know collaboration with partners will be key.

Lord Callanan, Minister for Energy Efficiency and Green Finance, added, “I’ll certainly raise a glass in honour of this game changing project backed by government funding that will help Heineken, Manchester and the country reach our collective net zero ambitions.

“Heat pumps are key to helping us to decarbonise our heating and I’m delighted to see government funding go towards such an innovative scheme that will help cut emissions and show other businesses how to move away from costly fossil fuels.”

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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Bidfood Celebrates The 12 Months Of Christmas With The Launch Of Its Festive Range FESTIVE OFFERINGS

To launch this year’s festive range foodservice provider Bidfood is shining a light not only on consumer demands shaping 2023, but on the year long process to bring us all a Christmas to remember.

As well as value for money, consumers want to see choice on the menu. With this in mind, operators would benefit from having a range of non-festive options to accompany the more traditional dishes. Bidfood’s range has incorporated a variety of ‘winter warmers’, such as a hearty slow cooked lamb and root vegetable stew.

The festive season doesn’t just start and stop on the 12 day lead up to Christmas. In fact, for the foodservice industry, the preparations begin almost immediately after the celebrations end, making it a year long process. From fresh suppliers to growers and producers, Christmas truly is a 12-month-long team effort.

To support Bidfood in developing this year’s festive range, the wholesaler commissioned research to find out how consumer behaviours would be driving decision making when eating and drinking out of home this Christmas.

COST OF LIVING Despite another challenging year due to the cost of living crisis, the good news is that 44% of consumers plan to go out for food and drink at least once a week this year. In fact, with 1 in 3 stating that food and drink is typically their main way of socialising and catching up with loved ones this season[1], tapping into this will be essential.

Unsurprisingly, value for money is once again going to be a top priority for consumers when deciding where to eat out this year, with 57% of people labelling cost as the biggest factor. However there can’t be a compromise on quality, as almost half (47%), say this is also high on their priority list when decision making. To help operators balance the two, Bidfood has developed dishes that provide a sense of luxury without breaking the bank. A slow-cooked short rib of beef with rich French onion gravy lends itself perfectly to this. Or for a sweet treat, a twist on the cult classic, sticky toffee Christmas pudding drizzled with toffee sauce.

Operators should be cautious to not discard meat-free options this Christmas.

Although many associate this time of year with turkey, pigs in blanket and ham, a quarter of people would find a non-meat dish appealing[2]. And this stretches far further than just vegetarians and vegans, sustainability and health conscious consumers have contributed to the meat reduction trend making it important for operators to provide a strong meat-free offering across their menus. Bidfood’s range taps into this trend with a number of vegan and vegetarian options, such as the wild mushroom & confit onion tartlet, butternut squash, lentil, spinach & almond wellington and the sweet and creamy lemon berry delice.

Vicky Tripp, Campaign & Brand Manager at Bidfood commented: “It’s great to be able to raise awareness of, and showcase, the hard work that goes into Christmas every year to make it the success that it is. Making sure everything is ready for December truly is a team effort industry wide.

“With over 70 new products across a number of categories ranging from meat-free and seafood, luxury and indulgence to on the go items, there really is something for everyone in our range. And once again we’re partnering with FareShare via Work for Good.

“With a variety of products, both old and new, the Bidfood 2023 range aims to assist operators with their Christmas menu development plans as well as offering great food to consumers as we head into the winter months.”

Admiral Taverns Announces 2023 Pool And Darts Champions Admiral Taverns has announced that The Junction in Oldham and Kings Head in Walsall as its Annual Pool and Darts Champions 2023.

them to host an array of events for the local community to get involved with.

The event, which has been running for 19 years, invites teams from each of its 1,300 leased and tenanted pubs, to enter into its annual pool and darts tournaments, competing against each other for a chance to be crowned champions. The victorious team in each tournament won £1,000.

In addition to its annual pool and darts competition, Admiral Taverns hosts regular ‘Meet a Pro’ Pool events. These are offered completely free to licensees, where Admiral Taverns organises a professional pool player to attend one of its pubs to offer the chance for the local community to meet and play against the professional.

This years’ tournament started in January 2023, and teams had to go through a local knockout stage leading up to the final showdown at the end of June. The Junction was crowned champion of the pool tournament, with the final round closely contended between 11 teams at the Phoenix Club, in Easterton. The darts final was contended between 13 teams at another of Admiral’s pubs, The Premier Suite and Lounge in Audenshaw, with the Kings Head emerging victorious.

Emma Cottam, Marketing Manager at Admiral Taverns, commented: “What a fantastic event, it was great to chat with all the teams and huge congratulations to the Junction and Kings Head. They were both very impressive throughout all their games and worthy Admiral Taverns 2023 Champions.

Admiral Taverns constantly provides strong support for its pubs in order to put them in the best position to thrive within their communities and engage with their local communities. The group recruits passionate, community-minded individuals and offers bespoke support to help them market their pub, encouraging

“At Admiral, we want all our pubs to be at the heart of their communities and join together as a wider pub community. We are constantly providing events and initiatives for our pubs and their locals to get involved in – the feedback we had this year was wonderful and we can’t wait to host both our darts and pool tournaments next year, marking our 20th year of the event.”

UK Hospitality Backs Mayor Of London’s Call For Action On Short-Term Lets Hotels and other accommodation continue to be undercut by the lack of regulation in the short-term let market.

checks of basic standards of safety and accessibility or the impact it has on housing stocks, it’s clear that action is needed.

UKHospitality has led calls for a scheme that ensures high standards of health and safety, fire safety and accessibility are applied to and followed by short-term lets, doing away with the two-tier accommodation sector that has been created by the lack of regulation in this area.

“We’ve backed the Government’s proposals for a registration scheme to tackle the issue in England and we agree with the Mayor that the data captured needs to be shared between both national and local authorities to drive good decision-making.

UKHospitality Chief Executive Kate Nicholls said: “The Mayor is absolutely right to raise the issue of short-term lets in the capital. Whether it’s a lack of visibility preventing

“A well-functioning scheme to bring short-term lets up to standard would be hugely significant and I hope that the Government can work with Mayors and local authorities across the country to make it a success.”

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.

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.

FUNCTIONALITY 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

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Small Business Growth Loses Momentum In June Business growth lost momentum in the last three months to June after bouncing back strongly earlier this year, according to the latest NatWest survey of small to medium-sized businesses. The NatWest SME PMI® Business Activity Index posted 50.9 in June, down from 52.1 in May, to signal the slowest rate of growth for six months.

SME service providers experienced a particularly sharp slowdown in activity this quarter, as elevated inflation restrained consumer and business budgets. Subdued housing market conditions and rising interest rates also held back residential building work in the construction sector.

Despite the slowdown in growth, employment in small businesses increased across all sectors in June, outpacing that seen by large firms.

This was linked to small businesses responding to forecasted business needs as well as backfilling vacancies as candidate availability improved.

Supply conditions meanwhile improved considerably throughout the second quarter of 2023. Both the manufacturing and construction sectors registered survey-record improvements in the delivery time for inputs, reflecting a normalisation of international supply chains after severe pandemic-related disruptions.

“Businesses have had their hands full with a rapidly changing economic landscape this year. The widely forecast recession failed to materialise as demand held up well, but now steep increases in interest rates are adding a further threat. Many measures to improve sustainability have upfront capital costs but payback through lower operating costs in later years. Higher interest rates may dent the relative attractiveness of these investments, so businesses’ appetite will be tested.

“It is encouraging to hear reports that supply chain conditions have been improving, as businesses have said these often form a major barrier to action. And firms of all sizes are increasingly using sustainability credentials as an important criteria for choosing who to buy from.”

James Holian, Head of Business Banking at NatWest Group, said: “These continue to be challenging times for businesses. We understand that business owners are cautious about the coming months.

“In these uncertain times, it’s important that businesses keep a close eye on their costs and their margins. Seeking advice sooner rather than later can make all the difference. I’d encourage business owners to use their networks, including their bank, to plan ahead.

Stronger supply chains helped to bring down cost pressures at SMEs, with input prices rising at the slowest pace since January 2021. However, this masked a wide divergence by industry. Strong cost pressures persisted in the service economy due to elevated wage inflation, whereas manufacturers reported the fastest fall in input prices for nearly seven-and-a-half years.

“Frustratingly, we’ve seen sustainability take a backseat while business owners handle more immediate challenges. But it’s important to get sustainability back on the agenda for everyone. At NatWest we can support businesses with tools, such as our award-winning Carbon Planner, to cut carbon and costs.

Sebastian Burnside, NatWest Chief Economist, said:

We’d encourage businesses to reach out if they feel they need any help

or support.”

SUSTAINABILITY ACTION PLANS AT UK SMES NatWest also asked SMEs about their sustainability ambitions.

The survey indicated that environmental sustainability has fallen down SMEs’ list of priorities in comparison to the peak seen last summer.

Around 35% of SMEs cited action on environmental sustainability as a high priority during the next 12 months, down from 36% in Q1 2023 and the lowest since this survey began more than three years’ ago.

In contrast, around 66% of large enterprises reported action on sustainability as a high priority in the next 12 months. Low carbon energy consumption was the most commonly cited focus area for large companies (77%), with survey respondents widely noting planned investment in solar panel installations.

SUPPLY CHAIN SUSTAINABILITY NatWest asked UK companies about the actions they have already taken to reduce the carbon footprint of their global supply chains, and those they plan in future.

Businesses of all company sizes are likely to switch suppliers to help reduce their carbon footprint. Some 45% of SMEs intend to switch to suppliers with environmental credentials within the next five years, while around 42% plan to source suppliers that are based in the UK. Switching to suppliers with green credentials was the top priority for large firms, and the proportion looking to do so over the next five years was nearly double that seen for SMEs (86% vs 45%).

–Break The Cycle – The Burnt Chef Project Launches Fundraising Bike Challenge colleagues, all while undertaking this epic challenge. On the announcement of the Ride for Metal Health event, Kris Hall, Founder and CEO of The Burnt Chef Project comments:

Ride for Mental Health, the first dedicated cycle fundraiser from The Burnt Chef Project, will see a group of dedicated individuals from across the industry, pedal the 55 miles from London to Brighton on the 10th September 2023.

“As this is the first time we’ve done a dedicated fundraising bike ride for The Burnt Chef Project, what better way to challenge our capability than on the epic London to Brighton route? Taking in the streets of south London and the spectacular rolling hills of the South Downs, the 55-mile route is challenging yet rewarding in equal measure. We’re looking for a team of budding cyclists to join us on the 10th September, helping to raise funds and spread the word for The Burnt Chef Project.

If you think you’ve got what it takes to be part of our team, visit our website to find out how you can get involved in this incredible experience.”

As a national event, the London to Brighton Cycle Ride is a celebrated challenge for regular cyclists and those new to the sport alike.

Participating for the first time The Burnt Chef Project, the globally recognised not-for-profit social enterprise that’s helping to reduce stigma around mental health in foodservice and supporting individuals and businesses to focus on wellbeing, ultimately creating a more sustainable industry, has entered its own team.

Taking in the urban sites of South London, the route winds its way out of the city before the real challenge begins, scaling the infamous Ditchling Beacon. The mile-long climb takes riders to the top of the South Downs, where spectacular views and a much-needed water stop are the reward for all the hard work. From there, the route follows the undulating roads of the national park before dropping down to the finish on Brighton seafront.

Happening on Sunday 10th September, the fully supported event includes water stops, mechanical support, a fully sign-posted route, pre-event training advice, a coveted London to Brighton cycle medal, professional photos and the opportunity to raise money to support the vital work of The Burnt Chef Project.

A limited-time entry fee of £35 (Usually £55) is offered to those interested in taking part in the Ride for Mental Health, London to Brighton bike ride. Participants are asked to raise a minimum of £200 by undertaking the challenge, with all funds going to support the work The Burnt Chef Project does across the foodservice industry, both in the UK and around the world.

To find out more and to book your place on the fundraising bike ride please visit www.theburntchefproject.com/london-to-brighton.

Perfect for both solo riders and teams, the event is a great way to meet other cyclists and fellow industry

Glass Half Full For UK Hospitality Workers Suvey Reveals Despite the cost-of-living crisis and the ongoing challenges facing the sector, those working in hospitality are still the happiest at work according to new data from work platform, Deputy.

Between January and June this year, workers from four key industries – hospitality, retail, healthcare, and services – shared how they felt at the end of their shift. The resulting findings were taken from a total of more than 170,000 UK responses at the end of a shift.

In the UK, hospitality workers came out top, with 50% recording feeling ‘amazing’ and 30% ‘good’. A further 14% said they felt ‘ok’ and only 7% were ‘frustrated’ or ‘stressed’. Healthcare and services had the highest percentage of workers who were just ‘ok’ (24% and 22% respectively). In particular, workers in pharmacies had the highest percentage of ‘ok’ shifts (40%) and the highest amount of ‘frustrated’ workers out of all industries at 18%. Postal and delivery workers recorded 28% of shifts as ‘ok’.

According to the Deputy data on the hospitality industry, workers in bars had the highest percentage of ‘amazing’ shifts, whilst those working in hotels were the most ‘stressed’:

Jon Wilson, SVP at Deputy, said: “Our Shift Worker Happiness Index highlights the resilience of workers in the hospitality industry. We know just how tough the market has been for some time now and we’re really impressed by the improvements our customers have been making to look after their staff and to make sure they feel valued.”

Deputy’s data highlighted a significant improvement in the advanced planning of shifts in the hospitality industry over the past 12 months. Between January and June 2022 and the same period this year, the average number of days’ notice workers were given of their shifts moved from 10.5 days to 12.8 days. At the same time, last minute changes to rosters and cancellations of shifts reduced from 7% to 4%.

Jon Wilson said: “We know that a lack of forward planning and last-minute changes can be incredibly stressful for hourly workers. Especially for those who need to plan childcare for their shifts or people who work multiple jobs. These are really good indicators that positive changes are being made in the UK hospitality industry to prioritise the welfare of team members. Leading with compassion and embracing a culture of well-being is absolutely vital to creating thriving workplaces.”

Tipping Point: An Employer’s Guide To The New Gratuities Law 24

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

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

those businesses that don’t comply with the new rules will leave themselves open to workers taking a claim to an Employment Tribunal.

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

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

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

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

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

With this in mind, it’s important that hospitality operators are on top of the new legislation ahead of its introduction.

PLAYING FAIR So, what does the Act say?

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

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

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

RISK TO REPUTATION

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

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

Employers that run a tronc system will still be able to do so under the new Act. However, those arrangements will need to be reviewed.

COMPLIANCE AND CLAIMS Formulating a written tips policy could be tricky while we are still waiting for further government guidance, but it may be helpful to consult with workers at this stage to incorporate their views – especially as

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

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

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

Food Industry Set to Celebrate the Versatility of Rice with National Rice Week ‘Rice Up Your Life’ from 11th-17th September 2023 Returning for the sixth year, The Rice Association is once again inviting the nation to ‘Rice Up Your Life’ for National Rice Week, with a multichannel consumer campaign to raise the profile of the UK rice sector. Running from 11th -17th September, the Association is calling on food businesses, wholesalers, retailers and the food service sector, to celebrate one of the most convenient, easy to cook and great value foods available.

With support from relevant influencers, the campaign content will range from inspiring yet easy to cook recipes and serving ideas, to myth busting facts and nutritional information. From creating fakeaways at home, to delicious and nutritious meals for all the family, there are so many ways to enjoy and celebrate this nutritious, versatile grain, whether at home or eating out.

The 2023 National Rice Week campaign will engage with consumers on social channels and via relevant influencers, and support this with media outreach. The activity will showcase the many ways people can use and enjoy the different rice varieties, both in and out of home.

Jon Calland, Chair of The Rice Association says, “National Rice Week is a wonderful opportunity for the whole food industry to celebrate the versatility of this great value grain, and help consumers learn more of the different ways to enjoy rice, appreciate it’s many benefits, and ultimately increase consumption. Rice can be used to create flavoursome, meals for every taste and type of cuisine, in fact UK consumers today enjoy the widest selection of rice varieties from across the world. We’re now calling on brands, retailers, whole-

salers and foodservice sectors to get involved and celebrate National Rice Week this September.”

HOW YOUR BUSINESS CAN MAKE THE MOST OF NATIONAL RICE WEEK Feature National Rice Week in your promotional campaigns and marketing activity – use the logo (available from The Rice Association) to highlight the campaign on packaging, in-store and on in-house material Use National Rice Week to launch new products Hold in-store tastings, promotions or competitions Work with customers and suppliers to create events and promotions around National Rice Week Share content online across websites and social media channels using #NationalRiceWeek and #RiceUpYourLife and inspire social media followers to cook with rice, whether that be innovative new recipes or old favourites Ensure that your whole business knows about National Rice Week – from the sales and marketing teams, through to those working in-store.

The Rice Association hopes that every kind of business in the UK that works with rice will want to get involved in this year’s National Rice Week.

Give Small Firms a Lift in the Summer, FSB Urges, as May’s GDP Falls Despite the tough headwinds, small businesses are still looking to the summer for recovery and growth Responding to Office for National Statistics figures showing that GDP fell by 0.1% in May 2023 compared with the previous month, and flat in the three months to May, Martin McTague, National Chair of the Federation of Small Businesses (FSB), said: “The estimated fall in the headline GDP measure in May is unwelcome, but it is not a surprise.

“Small firms have been telling us they are facing pressure from all directions, such as interest rate rises, cost inflation and an ongoing late payment culture by big corporates.

“The monthly fall in the food and beverage sector and overall consumer-facing services output is concerning, showing frail consumer demand in the face of mounting prices and negative real wage growth. We urge the Bank of England to tread lightly when considering further interest rates rises.

“Ever since the Government downscaled its support on energy bills at the end of March, many thousands of small firms have seen their utility costs going back to the market peak level last summer, up by three- or four-fold from when the more generous support was in place.

“Despite the tough headwinds, small businesses are still looking to the summer for recovery and growth.

“The Government should build on this spirit of determination and give small firms a lift. We look forward to the imminent conclusion of its payment and cashflow review and hope to see an ambitious package of measures to clamp down on late payments and get funds flowing through supply chains.

“Cutting their fixed costs – by looking at business rates, increasing the VAT threshold, and ensuring that small businesses trapped on high energy tariffs can ‘blend and extend’ their contracts – would relieve margin pressure, and encourage small firms to fulfil their true potential as the engine of recovery.”

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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

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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 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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Sustainable Resources

2023 Plastic Ban - How Can Hospitality Businesses Prepare?

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

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

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

CONSIDER REUSABLE ALTERNATIVES

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

This has a devastating effect on the environment and wildlife.

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

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

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

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

RECYCLE AND REPURPOSE

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

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

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

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

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

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

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

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

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

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

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

Sources

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

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

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

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

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

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

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

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

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

Gara is also Fairtrade certified, which

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

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

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

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

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

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

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Sustainable Resources

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Hygiene & Infection Control

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

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

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

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

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

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

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

involve hospitalisation including ICU and even death.

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

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

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

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

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

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

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

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

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

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

Do you have an up to date one?

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

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

All other water hygiene management carried out including:

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

Outdoor Leisure

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

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

Legionella risk assessments have been a legal requirement since 2001.

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

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

Please get in touch!

0800 111 4014 info@majorplants.co.uk

• ACOP L8 monitoring

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Issue 170

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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Issue 170

Outdoor Leisure

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

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

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

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

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

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

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

Cinders’ production values are impressive - not only

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

We manufacture all our furniture in Derbyshire.

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

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

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

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

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

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

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

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

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

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

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

UK MANUFACTURE & BESPOKE BUILD

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

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

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

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

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

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

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

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

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

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

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

It’s a Wrap

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

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

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

Outdoor Leisure

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

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

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

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

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

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

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

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

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Issue 170

Outdoor Leisure

The Perks of Listing a Wallflower

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

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

vegans.

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

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

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

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

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

All Wallflower wines are suitable for vegetarians and

www.lanchesterwines.co.uk/wallflower

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

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

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

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

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

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

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Issue 170

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

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

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

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

fryer units, chargrills, ranges and griddles.

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

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

Why LP Group Mixers Are A Top Choice for Artisan Bakers

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

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

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

all with less wastage.”

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

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

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

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

Cooking Suites

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

www.blue-seal.co.uk

Catering Equipment & Kitchen Fit-Out

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

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

From restaurant kitchens to food warehouses - we

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

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

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

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

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

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

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

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

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

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

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

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

• Be ready for your inspections • Damaged fridge seals are unhygienic • Make your fridge more energy efficient with a good seal on your fridge • We provide custom seals for cold rooms, discontinued models, and units with no identification information • Next-day delivery service • Discounted prices on large orders

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

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The New DrainMinor C (Combi Oven Pump) Temperature Rises Increase Risks In The Summer Season There are significant advantages offered by the New DrainMajor C (Combi Oven Pump) manufactured by Pump Technology Ltd. The pump features a tank with its clear side window was the large, triangular, low-level float attached to the pump by a rigid arm, external to the pump casing.

Because of the design of this float system the unit can cope with an exceptional quantity of grease, fat and food particles before the reliable start/stop operation of the pump is affected.

The triangular low-level float also means that inlet heights can be just 70mm from base to centreline, giving the appropriate inlet requirement for wall or central island Combi Ovens.

The build quality of the submersible wastewater pump was also a discussion point, with the mechanical shaft seal arrangement between pump impeller and motor winding generally agreed as an advantage over a common lip seal/diaphragm arrangement, especially considering the hot wastewater temperatures and potential grease which these units have to handle.

It can be connected to multiple ovens or oven and sink combinations. Also, multiple inlet connections can be cut onsite directly into the rigid Polyethylene tank without the need to manifold inlets outside of the tank and then feed into it via a single inlet. This means that the installation footprint is just the size of the compact tank and potential leaks from knocked manifold piping and joints are eliminated.

It looks like the New DrainMinor C is a real winner!

Electrolux Professional Has Unveiled Southern Contracts, Based in Dorset, as Their Top Performing UK Distributor Across Last Year This award is for the company with the highest national sales of their professional laundry products.

Adam Elphinstone, MD of Southern Contracts, said: “This is the 25th year we’ve won this award and consequently cherish a long and special relationship with Electrolux Professional and are always proud to work with their products for both provision, installation and servicing. The installations have been carried out across all our sectors; marine, care and hospitality. Some have been incredibly complex but all have been extremely satisfying.”

Mark Rogers, Regional Business Manager for Electrolux Professional, added: “We’ve had a special relationship with Southern Contracts for over 30 years, and during that time they have regularly confirmed themselves as our highest performing partner

for laundry in the UK. We count them as a first-class partner.

“I personally have worked with them over 6 years and can always trust them to select the best solution and provide exemplary after-care for all our customers, whatever their sector.

“With their in depth understanding of our products, gleaned over the decades of our relationship, they continue to preserve the firstclass friendly care of a family run business for both their remote and local customers.”

For more information about products and services on offer, contact Southern Contracts’ expert team of technical staff to provide guidance and advice through every aspect of your purchase and ongoing commitment to service, please telephone 03301 222888 or visit www.southerncontracts.co.uk

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

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

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

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

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

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

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

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

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

Temporary Catering Facilities For Events & Kitchen Refurbishments

Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment.

Ideal for events or to provide temporary catering facilities during your kitchen refurbishment, our versatile units and equipment offer an efficient and economical solution to the caterers’ needs.

Production Kitchens, Preparation Kitchens, Ware-washing Units, Dry Store Units, Cold Rooms and Restaurant Units are available as individual units in their own right or they can be linked together on site to form a complete complex.

Alternatively, we can offer modular, open-plan facilities, usually for larger, longer-term hires.

We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period.

The standard specification of our Medium Production Kitchen unit includes a six burner oven range, salamander grill, twin basket fryer, undercounter fridge, undercounter freezer, hot cupboard, double bowl sink unit with integral hand wash basin, storage racking, plus ample power points to plug in Microwaves, Food Processors, Toasters etc. Internal equipment can be interchanged, and clients can effectively specify their preferred layout.

We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

So, if you’re planning a refurbishment or need to cater for an event then why not give us a call and we’ll be happy to provide advice and put forward a competitive proposal.

For further information or to arrange a site visit, email: sales@mk-hire.co.uk or call us on 0345 812 0800, or visit our website: www.mk-hire.co.uk

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

• Separates down to below 35 parts per million.

• Eliminates need for enzymes or chemicals.

• Constructed of 3mm 304 Grade Stainless Steel.

• 10 Year Construction Warranty.

• Manufactured in UK and Ireland.

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

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

www.fatstrippa.co.uk

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

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EAIS - The Ideal Solution

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

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

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

Designed by Chief Marine Engineer, Allan Owen, in

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

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

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

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

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

Fatstrippa Grease Recovery

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

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

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

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

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

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

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

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

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

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ing EPoS software.

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

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

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

Access your business insight from anywhere.

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

Let customers pay with Dojo link.

Flexible layouts and interactive floor plan.

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

3R (EPOS) Solutions 3R is a leading provider of Electronic Point of Sale (EPOS) solutions, offering both integrated countertop and wireless payment solutions, as well as Mobile Top-Up services. With competitive rates and durable, secure hardware, 3R’s signature EPOS software, CES Touch, is a game-changer for businesses seeking to optimize their day-to-day operations and streamline their financial reporting.

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Another essential feature of CES Touch is its full Stock control functionality, which enables businesses to manage their inventory effectively. This feature ensures that businesses can maintain optimal stock levels, avoid overstocking or understocking, and keep track of their stock movements accurately.

In addition to these features, CES Touch offers intensive operator management and in-depth financial reporting, which is vital for businesses seeking to manage their staff and financial performance effectively. With full cloud business analytics, CES Touch also

provides businesses with real-time insights into their sales, inventory, and customer behaviour, enabling them to make data-driven decisions to optimize their operations.

CES Touch also links directly to a wide range of Symbol Groups, including Londis, Booker, Premier, Budgens, Shop Local, Best-one, and NISA, allowing businesses to take advantage of automated promotions and price changes. This feature is particularly useful for businesses looking to offer competitive pricing and promotions while maintaining profitability.

At the heart of 3R’s offering is their commitment to excellent customer service, providing 24/7 support, 365 days a year. Whether you’re a small business owner or a large retailer, 3R’s EPOS solutions and CES Touch software are sure to provide you with the tools you need to succeed.

See the advert below for details.

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

4 Access your business insight from anywhere.

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

4 Let customers pay with Dojo link.

4 Flexible layouts and interactive floor plan.

Get In Touch: 0800 328 3492

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

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

Hospitality Technology

MCR Systems MCR Systems has over 40 years of experience in providing hospitality, catering and leisure organisations with enterprise management solutions that directly improve the efficiency of their business operations. We do this by combining high-quality software and

cutting-edge EPOS technology.

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

No More Trips To The Bank - And Your Cash Taken Care of with Loomis First of all, the team at Loomis just want to acknowledge the great news that pub and bar takings were up by 26.7% over the coronation weekend. Fantastic news, a much needed boost for the sector - and probably a lot more cash to reconcile, secure and bank!

Indeed, for everyone in the CLH sector, be that hoteliers, pubs, bars and restaurants, takeaways or cafes, managing cash safely and efficiently is an important issue which can divert valuable personnel time and attention away from delivering the best possible standard of service and product to customers.

So, if someone told you no more cash counting and reconciling, reduced shrinkage and no more trips to the bank, how would that sound? Pretty good we hope!

Loomis has a comprehensive range of cash management solutions which are perfect for busy and dynamic environments - there is a menu of options to choose from but right now the most popular choice of businesses in the retail sector is a Loomis smart safe package - including an ‘intelligent safe’ which will validate notes, count and reconcile cash, trigger automatic secure collections and provide valuable manage-

ment cash flow information - a true end to end solution.

Particularly popular is the Loomis SafePoint Compact, recently launched and exceptionally well received at the National Convenience Show in May. Measuring just 610 x 200 x 460mm (HxWxD), Safepoint Compact fits easily into most busy environments and offers low-cost weekly terms which include service and maintenance.

With certain packages and banking partners Loomis is also able to offer ‘Same Day Value’, with takings credited to the bank account on the same day.

There are also other Loomis options available to help cash management run more smoothly, including cash collection and coin and note delivery. Yet again, mo more trips to the bank!

With Loomis taking care of your cash, you can focus your attention exactly where you want it to be - on retaining customers, attracting new ones - and developing a successful business.

Contact us today on 0845 309 6419 for more information and get your business’s cash flowing more freely.

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

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

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

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

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

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

2) Simple but effective, WaiterCall instantly connects front and

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

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

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

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

No guessing or time wasted – just clear communication.

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

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

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISING

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Hospitality Technology

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

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

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

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

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

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

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

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

Castra Solutions - Wired and Wireless Solutions At Castra Solutions, we understand the importance of reliable and high-speed WiFi for businesses of all sizes. Our WiFi solutions are designed to provide seamless connectivity and exceptional performance, ensuring that your employees and customers can stay connected at all times.

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

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

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

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

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

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

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CLASSIC COLLECTION

Design & Refit Ace Furniture

MODERN COLLECTION

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

All products are available from stock

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

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

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

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.

Second to None World leader in wine dispense and preservation

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

Design & Refit

Additional Ranges as ILF Continue to Expand www.ilfchairs.com email terry.kirk@ilfchairs.com

With the ever-growing success of the ILF Chairs website, 2023 has seen an increase in their stock chairs to 8 ranges available in different Faux and Velvet upholstery and selection of frame colours, plus an 8 colour stock range of Egger laminated 25mm table tops in a selection of sizes. A full range of table bases in metal and stainless steel are also kept in stock. In addition, a new range called Boutique, elegant seating with frames in Ash, Walnut and Beech and offering a full selection of stain finishes and fabrics.

Their new online website offers both indoor and outdoor seating and table solutions.

Divided into Contemporary seating, Boutique, Barstools, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables, offering a great selection of products to view at your

leisure. Also included now is an extensive range of stock seating, barstools, table bases and table tops.

Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification.

Outdoor items offer a variety of colours within the same product style.

Also included is a link to priced chairs and table bases plus a selection of priced made to order seating in a selection of Faux Leather upholstery colours and wood frame colours. These products can also be supplied to customer specification, just ask for details.

Enquiries can be sent to them directly from the website and they will reply within 24 hours. They hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.

It's Not Time To Sit Down Yet 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!

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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.

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

The issues that draw the guest’s attention and cause negative feedback (via reviews and online websites such as Trip Adviser) are: • Peeling or dirty Bath Tubs/Shower Trays, • Moldy Silicone/Grout • Dirty Carpets/Upholstery These areas are what draws the guest’s eye when they arrive in the bedroom and experience where they will be living for the duration of their stay. Hoteliers, for many years, have struggled to maintain these - especially the Bath Tub anti slip area which gets soiled or goes a very dark colour which looks unsightly and that, along with enamel chips and rust, catches the eye of the guest.

Hoteliers then turned to restoration companies to rectify the issue and were, for many years, advised to repaint the bath tubs. However this brings its own issues - such as peeling and the yellowing of the paint. It worked, but was a temporary solution, as often the paint starts to peel off making the bath tub look awful. Castelan do not paint any baths, as, in reality, this is masking over the problem and not actually resolving the problem beneath.

But with new found technology, Castelan can strip off that paint and, in most cases, restore that bath to above 85%-95% improvement (we all know if you are looking for 100% improvement that means buying a new bath tub) but our job as a Restoration Asset Management Provider is to keep the fixed asset in situ for as long as possible and extend the life of that asset to perhaps two, three or four times the original capex expectation and this is what Castelan can do - SO NO MORE PEELING TUBS. Email: commercial@castelangroup.com M 07787 847 353

Design and Refit

Battling Staff Shortages?

Here’s How A Service Lift May Help

By Mark Chapman, General Manager, Stannah Microlifts Staff shortages have been a challenge for British hospitality businesses, with data from the Office for National Statistics (ONS) showing a 56% increase in staff shortages in the accommodation and food service sector compared to pre-pandemic levels.

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

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

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

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

We are not just a supplier; we understand that from

issues.

Many business owners may be under the impression that a service lift is expensive and disruptive to install, but this is often not the case at all.

Microlifts from Stannah are compact, structure-supported and quick and easy to install.

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

So even when staff shortages bite, great service can still be provided to your customers - without the heavy lifting. With a durable and reliable Stannah lift sharing the load, your staff will be well-protected every day and able to do more than ever before.

As manual handling is such a risky business, Stannah has compiled a comprehensive Manual Handling Guide detailing how business owners can reduce the risks of staff injury and prevent further shortages due to injury.

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

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

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

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

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Create A Retro Cool Space with Stylish Seating

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

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

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

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

Carrying on the theme to your bar area, the

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

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

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

To find out more about Trent Furniture’s great range of stylish and durable range of retro-inspired contemporary seating, please call us on 0116 2989 927 or fill in our contact form at www.trentfurniture.co.uk

CardsSafe - 20 Years in the Hospitality & Leisure Industries

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

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

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

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

Over 5000 venues now utilise the system. For example, the London Golf Club, one of the UK's most prestigious golf centres, first installed the CardsSafe system in 2008, adding additional units in 2014 and again in 2020. At the club, CardsSafe is used by the catering staff as they also serve golfers with food and drinks on the course.

Grant Rumbelow, Food and Beverage Operations Manager, explained, "CardsSafe has been a welcome

addition to the London Golf Club. We utilise the system in our Golf Shop and Spike Bar and on-course with our Drinks Buggy. With CardsSafe, we can safely store customers' cards whilst they enjoy their round of golf."

CardsSafe has protected business and customer assets for over twenty years, acting as a proven and genuine deterrent for walkouts, dine & dash and chargebacks. In addition, CardsSafe is cost-effective and pays for itself. Each ten-drawer unit hire comes with excellent customer service, free replacement keys, and additional units that can be added at any time.

Hospitality and leisure venues across the UK have trusted and benefitted from CardsSafe for twenty years. So the question is, can you afford not to have CardsSafe as a part of your business?

For more information, please visit www.cardssafe.com Or contact the sales team on 0845 500 1040

Property and Professional

10 Upcoming Hospitality Trends

The hospitality industry has been hit hard by the events of the past three years. But for those who weathered the storm, there are opportunities ahead. How can SMEs capitalise on the trends set to shape their sector over the coming year?

have had to demonstrate remarkable resilience and agility. These attributes will stand them in good stead to take advantage of new trends shaping the industry – and the consumer landscape that underpins it - when the recovery comes.

There are many subtle trends that will undoubtedly impact owners and operators dependent on their market and offering, but the following are likely to shape businesses across the broad hospitality industry in 2023.

1. BLENDED WORKSPACE/ LEISURE SPACE

FIVE KEY TRENDS LIKELY TO SHAPE HOSPITALITY BUSINESSES 1. Remote working will increase the demand for blended leisure and business space.

2. Reduced consumer spending will force businesses to consider their price point and messaging 3. Locally sourced products will have a more important role on menus 4. Increased visitor numbers and a strong US dollar will benefit providers with a tourist-friendly offering 5. Technology will help operators struggling with staffing shortages It is hard to think of a sector more impacted by the challenges of the past few years than hospitality. Almost overnight, the pandemic closed the entire idea of travel and eating out and - just as that was ending - spiralling inflation and reduced consumer spending have dealt many firms a hammer blow.

According to the Hospitality Market Monitor from AlixPartners and CGA by Nielsen IQ, the sector now has 13,037 fewer sites than it did before venues were first closed through lockdown three years ago.

Hospitality recorded a drop of 4,809 premises across the whole of 2022 with more than three quarters shutting their doors in the second half of the year.

Nearly nine in 10 of these businesses were independents as small businesses weakened by the impact of Covid were forced to close. The Market Monitor said many closures last year were the result of spiralling costs, whilst fragile consumer confidence, industrial disputes and labour shortages have also made it a challenging start to 2023 for many SME operators.

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

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

2. COST-CONSCIOUSNESS The cost-of-living crisis has undoubtedly tightened available consumer spend for eating out and weekends away. According to a report by Forbes Advisor, 83% of UK consumers have reduced restaurant spend in response to rising domestic costs.

Hospitality operators will need to ensure that for customers who will be looking for a good deal, that their offering delivers. This doesn’t necessarily mean a race to the bottom, however. It just means that your business needs to communicate what makes it worth the spend.

3. EVOLVING MENU DEMANDS Each year, The Unilever Food Solutions Future Menu Trends Report canvasses the opinion of 250 professional chefs working in over 70 different countries, to determine the trends it feels will shape the food and beverage industry. For 2023, it predicts that vegetables will become an increasingly major part of menu design. It predicts their “promotion from side-dish to main event” in response to increasing numbers of vegan, vegetarian and flexitarian diners looking for well-crafted plant-based foods.

67% of its operator panel also predict that sourcing local ingredients that help to reduce the carbon footprint of restaurant dishes is a trend that consumers are increasingly looking for.

4. INCREASED INTERNATIONAL TOURISM

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

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

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

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

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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

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What Does A Future Employer Look Like? YOU At GBS, we aspire to create an environment where our students can explore new possibilities, realise their true potential and make progress towards the careers they want.

The entrepreneurial spirit is at the heart of everything we do at GBS. We provide students and staff with a platform to discover new ideas and innovations — creating the opportunity to find solutions that elevate our institution and the communities we serve.

Many of our students are older and are returning to education later in life and half of our student base are small business owners. As people move on in life, other responsibilities become more important than a long-standing desire to return to higher education. GBS has created a feasible way to get back into the classroom with flexible learning designed to fit in with our student’s lifestyles.

We provide the ideal educational space to gain new skills and experiences, build confi-

Protect Your Pavement Licence What a wonderful summer! The ability to sit outside and enjoy refreshments has been a huge benefit to businesses and their customers. If you have outside seating on an area owned by the local authority, it will need authorisation. In the past, that has been by a Local Authority Highways licence, but the pandemic saw the introduction of what was originally intended as a temporary scheme to help with business recovery after lockdowns with a favourable, new lower cost, fast-track Pavement Licence system which does not require separate planning permission. Be aware these Pavement Licences are due to expire on 30 September 2023.

There are plans afoot to make the Pavement Licence system permanent, through the Levelling-up and Regeneration Bill, but that is still making its way through Parliament. However, Regulations extending the scheme have been issued, and at the time of writing we are waiting for these to come into force. When they do, all holders of a Pavement Licence should reapply for their Licence. If approved, most will then continue until 30 September 2024 although local authorities can grant for a shorter period (no less than 3 months).

Not yet got a Pavement Licence?

If your business could benefit from outside seating and you have not yet applied, you need to check the Regulations to take the best advantage of this system. To be eligible, your business must use (or propose to use)

dence and realise their potential for a brighter future. Our students have worked hard to reach where they are, and they possess high aspirations for their futures. The only thing they were missing was the right opportunity at an institution that believed in their potential and provided the flexibility to support their busy lifestyles. GBS has stepped in to be that institution, with a great desire to see people from a wide variety of backgrounds get the opportunities in education that they deserve.

We are working towards the change we want to see in higher education and the wider world — and the progress we have made is the ambition that will take us to the next level.

Working towards a better society for all is the reason why.

Visit www.globalbanking.ac.uk for further information. premises for the sale of food or drink for consumption on or off the premises. Such businesses include pubs, cafes, bars, restaurants, snack bars, coffee shops and others. A Pavement Licence allows furniture on a designated area of the ‘highway’ (which includes a pavement) for your customers to eat and drink in that area.

A completed application form and supporting documentation, such as a layout plan, details of the furniture to be used and public liability insurance, will be required. A public notice must be displayed on the premises for 7 days, with a further 7 day determination period. If the local authority does not determine the application within that period, it will be deemed granted subject to the national conditions attaching to all grants (such as no obstruction and smoke free areas), and local conditions.

Before making an application for either a new licence or a renewal, you will need tocheck the requirements of your local authority as they can have: • their own application form and payment methods for the £100 fee • their own criteria for the public notice • specific requirements for the accompanying documents and plan • their local conditions which you will have to comply with You will apparently benefit from having a Pavement Licence when the Levelling-up and Regeneration Bill is made law, as the fees proposed under this legislation are £350 for a renewal, but £500 for a new application. You will also have the benefit of the use of thisvaluable trading area in the meantime.

Please contact Karen Lush or the Licensing Team at Trethowans on 023 80321 000 if you would like assistance in applying for a Pavement Licence or other licensing matters.

Essex Pub Hate Crime Incident - It’s Not Simply A Question Of The Law, But What The Public Want

By Craig MacKenzie, a partner and Head of the High-Profile & Private Crime Division at Forbes Solicitors (www.forbessolicitors.co.uk) Although a highprofile incident of an alleged hate crime involving an Essex pub may not end in criminal charges, it serves as a reminder of the importance of respecting public opinion for hospitality operators.

The White Hart Inn in Grays, Essex hit national news headlines after police officers removed golly dolls from its premises. The Home Secretary was reportedly furious with Essex Police Force’s approach, with Suella Braverman supposedly of the opinion that police efforts should have been concentrating on catching real criminals rather than seizing toys.

Following the police action, the team running the pub hit back and vowed to put dolls back on public display.

This wasn’t the end of the matter. Suppliers refused to work with the pub, its premises were graffitied and vandalised, and Camra removed the pub from its Good Beer Guide. The whole incident led to the leaseholders closing the pub for business around four weeks after police seized the dolls.

This recent chain of events was set in motion by an allegation of a hate crime against the leaseholders and their refusal to remove the dolls from public display earlier this year. The publicans argued they weren’t racist, and that young people don’t understand the history of the dolls.

It also seems that the leaseholder’s position of defiance was buoyed by the local authority’s previous position on this matter. In 2018, a complaint was made to Thurrock Council about the dolls being offensive and representing a racially aggravated crime. The council launched an investigation, but ultimately no further action was taken by them.

The complexities of this incident could explain the council’s previous decision. Displaying the dolls would

not automatically result in the commission of an offence or constitute a hate crime. A hate crime is any criminal offence motivated by hostility or prejudice towards a victim due to their membership or perceived membership of their race or religion.

However, in some circumstances, such actions could amount to a hate crime. It is a question of purpose and intention. If, for example, they intended to cause harassment, alarm, distress, or stir up racial hatred, then they would likely have committed a hate crime. In a case like this, the police would usually look for supporting ‘mindset evidence’ that determines the intent of such actions.

This may involve gathering evidence, including social media posts and witness statements that show previous occasions of racism committed by the leaseholders.

Updated non-crime hate incident guidance issued by The College of Policing, which is due to be enforced in the coming months, adds another layer of consideration for police investigations. The guidance aims to support the prioritisation of freedom of speech and that noncrime hate incidents should not be recorded where there is no basis to conclude that an incident was motivated by hostility.

Further investigation could find that the leaseholders haven’t shown any hostility or demonstrated intentions of racial hatred, and there are no grounds for criminal charges. Although this is a possible outcome, it becomes almost irrelevant - certainly from a commercial perspective - for the leaseholders. The opinions of suppliers, customers, and the general public are that the publicans were being, at the very least, racially insensitive.

Any business looking to engage and sell to the public successfully must be mindful of the court of public opinion. Suppose customers and the third parties critical to running a successful hospitality business disagree with an organisation’s position and come up against conflicting values. In that case, the business will likely fail.

In this case, the pub operators had an opportunity as early as 2018 to consider that their public display was not what the public wanted. Positively responding could have saved their business from a backlash and closure.

Taking early advice from an independent legal or business advisor might have prevented the business from failing.