CLH Digital - Issue #171

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 171

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Sector Welcomes New Ofgem Business Reform Announcement

Plans announced by energy regulator Ofgem to address the sector’s crippling energy crisis and introduce a series of reforms to further improve standards of customer service for businesses have been welcomed by the industry leaders.

Following broad engagement with energy suppliers, businesses and consumers, the regulator is announcing the publication of a series of reports, which will include: • A Non-Domestic Market Review findings and consultation – with many businesses struggling with energy market issues, the review will summarise the challenges they face and propose several actions for the sector, Ofgem and the government to address.

• Minimum Capital Requirements for Supplier Finances – Ofgem wants all energy suppliers to be financially secure to ensure consumers benefit from a stable energy market. To that end, the regulator is today announcing a decision on the level of capital

that suppliers are required to hold to ensure they are more resilient to severe but plausible market shocks. Ofgem is also proceeding with proposals to have the power to direct suppliers to ringfence a portion of their customer credit balances when it is deemed to be in the consumer interest.

• A Consumer Standards Statutory Consultation-There has been a decline in overall consumer satisfaction with customer service by domestic energy suppliers since 2018.

Considerable work is already underway to address this. Ofgem is proposing new rules to ensure that all domestic customers, regardless of which supplier they are with, can contact their supplier and get support if they are struggling to pay Ofgem's proposals, they say, would establish expectations to ensure all customers receive a consistent and acceptable level of service regardless of which company they are with.

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CLH Digital

Issue 171

Editor's Viewpoint

Welcome to the latest issue of CLH Digital The announcement that energy regulator OFGEM has announced plans to address the ongoing energy crisis are most welcome. One would also add, “Better late than never!”

PUBLISHED BY

I think one would have to be living in a cave on Mars not to recognise that the sector, which is the heart and soul of British social life, has been grappling with a relentless adversary - soaring energy costs.

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

The sector's spokespersons and organisations have repeatedly raised grave concerns about the dire consequences these escalating expenses pose to the industry's survival.

Operators in the hospitality and pub trade are facing an unprecedented level of pressure due to the unrelenting surge in energy prices. These costs have reached alarming heights, squeezing profit margins to the point of near extinction for many establishments. What was once a thriving sector is now struggling to keep its doors open and maintain jobs for countless workers who depend on it. And that is due, in my humble opinion, to government inaction. They have simply failed the sector!

TELEPHONE:

01202 552333 FAX: 01202 552666

EDITOR

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Peter Adams

This has impacted on operators and their loyal staff due to the sheer number of closures, leaving devastated communities and lost livelihoods in their wake. These closures are not only affecting business owners, but also the loyal patrons who have cherished these establishments as social hubs for years.

Despite their best efforts to adapt and streamline operations, many operators find themselves unable to make a profit, which have turned into huge losses, with many trapped in a vicious cycle where every penny spent on energy bills is one less investment in customer experience, staff welfare, or necessary upgrades and refurbishment to remain competitive in an already challenging market.

Finally!!! In response to the urgency of the situation, the Office of Gas and Electricity Markets (OFGEM) has stepped in with a much-awaited announcement of reforms.

The devil will be in the detail, however, the hospitality and pub trade remains apprehensive, rightly so, as past experiences have shown that reforms may take time to materialize into tangible benefits.

@CLHNews The sector desperately needs swift and decisive action from regulatory bodies and the government to save countless establishments from imminent closure.

The pressure on operators, coupled with a staggering number of recent closures and the inability to make a profit, has pushed the industry to the brink of collapse. This OFGEM announcement of reforms offers a glimmer of hope, but it is imperative that these measures are promptly implemented to prevent irreparable damage to an industry that is, as we often say, integral to British culture and community life!

CLHNews CLHNews

EDITOR Peter Adams

SALES EXECUTIVES

It’s great news to see that the “Lionesses” are packing the pubs out!

David Bartlett Guy Stephenson

According to research today’s game was set to make retail and hospitality and extra 17.3 million in sales!

PRODUCTION & DESIGN

And I am delighted to say that England have beaten Denmark one nil. Yes, we are through to the qualifying stages, so watch this space. Hopefully the Lionesses can go all the way to the final, and what a bonanza that will be to the on trade!

PRODUCTION & WEB ADMIN

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

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

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

Matthew Noades Charlene Fox

Published by Published by

Issue 171

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Sector Welcomes New Ofgem Business Reform Announcement (CONTINUED FROM FRONT COVER) For the non-domestic market, some of the immediate changes Ofgem has taken to help the non-domestic energy market include working with industry to adapt the Retail Energy Code to avoid excessive delays and unreasonable requests for documentation during tenancy changes and urging suppliers to be more flexible with businesses who signed up for peak fixed rate prices.

CONSULTATION However, there are issues flagged in the review the regulator says that require regulatory change, so Ofgem is announcing it will consult on:•

urgently, as delays could lead to further business failures – of which there have been a significant number.”

against suppliers that do not yet have sufficient capital if they use profits for paying dividends above recapitalising.

SUPPLIERS “SHORT CHANGING CUSTOMERS”

PUB CLOSURES

Neil Lawrence, Director at Ofgem, said: “Suppliers are short-changing too many of their customers, who deserve better.”

The announcement came too late for a popular Southampton Pub which announced this week that it is to close its doors permanently next month citing rising energy costs and high rents.

“Customers need more support when they are struggling and should be able to contact their supplier without frustration or undue delay when they need help.

“The plans we are announcing put the welfare of business and domestic consumers first and set out a comprehensive package to tackle poor behaviour by energy suppliers.

Introducing better complaint handling between suppliers and businesses – the review heard businesses did not always get the right level of customer service.

“Good customer service is important for all consumers, but it can make a critical difference to welfare and the safety of the most vulnerable.

• Extending micro business protections to all businesses so energy bills spell out what is being paid to energy brokers plus allowing businesses to resolve disputes through a redress scheme.

• Creating better guidance over ‘deemed contract rates’ between customers who have not yet agreed contractual terms with a supplier to avoid problems like overcharging.

As Ofgem’s powers in non-domestic retail market are more limited than in the domestic sector, it is asking government to consider further protections in areas it doesn’t have the power to regulate, like energy brokers.

Ofgem is also asking for businesses to be given access to the energy ombudsman. It also calls for further consideration for vulnerable domestic consumers on non-domestic contracts – like people who live in care homes, social housing and in mobile home parks – who are at risk of missing out on important protections.

“While we have seen good practice from some suppliers, we expect every company to raise the bar to provide a consistent service that customers can rely on – and this mission should be driven from the top.

UKHospitality Chief Executive Kate Nicholls said: “Ofgem’s market review is extremely welcome, as energy continues to be a critical concern for hospitality businesses. It’s great to see that our ongoing campaigning has been acknowledged and that action is being taken to provide some much-needed support.

“By opening up new channels of communication, extended protections and more guidance, businesses across the industry can benefit from levels of support that simply have hitherto been lacking.

Ofgem chief executive Jonathan Brearley recently visited Manchester, where he met with several businesses and learnt first-hand about issues troubling the business community because of energy costs and severe stress caused by volatile prices.

“A massive thank you is due to everyone that has supported us over the years and to all our staff past and present for breathing such life into the place. We’re sorry if we let anyone down but at least we have some great memories to go out with.”

Mr Brearley also met with Sacha Lord, the Manchester Nighttime Economy Advisor, who has welcomed Ofgem’s market review.

OVERALL ENERGY CONCERNS REMAIN

Mr Lord said: “These proposals would be a major step forward in ensuring customers are given fair and proper protections against energy companies who have not been as transparent as they could have been.

“Every week we are being contacted by restaurants, pubs and bar owners up and down the country – the backbone of our hospitality sector – who simply cannot see a viable way forward.

In keeping with Ofgem’s commitment to build a healthy, financially resilient energy market, the regulator is also announcing the introduction of a new minimum capital requirement. This will comprise a Capital Floor of £0 and Capital Target of £115 Adjusted Net Assets per dual fuel equivalent customer.

The new rules, which will take effect from 31 March, 2025, will ensure that companies have a level of capital to make them more resilient to any sudden changes in market conditions, such as the price shock in 2021 that prompted the failure of 30 suppliers.

“Whilst it has been a long time coming, it is reassuring to see that Ofgem is now doing what it can to support the hospitality sector.

“Energy companies must be held to account, and we are committed to continuing to work with Ofgem and Government to ensure the market is future-proofed. The recommendations in this review must be actioned

“The team also made an appeal but customers to support the public last few weeks of trading to help staff find new positions.”

“We would love it if you could continue to support us in these last few weeks whilst we roll things back so that the staff have time to find new homes – If you are aware of any venues that are looking for fantastic staff then please let us know so we can pass it on to them.”

“Ofgem has led the way on efforts to hold energy companies to account. Reforms that properly protect the rights of consumers could not be more vital and I welcome them wholeheartedly.”

“UKHospitality has continued to raise the reckless behaviour of some energy suppliers with Government, with some offering rates well above wholesale prices, hiking standing charges, demanding eye-watering deposits, and, in some cases, refusing to work with hospitality companies.

A recent member survey shows that energy costs are up 80% year-onyear and almost half of businesses who signed a contract at the peak of the energy crisis fearing their business is at risk of failure.

“This decision has not come lightly but it is one that needed to be made. If it wasn’t for our pride and love of the venue, it would have been made earlier.”

“We believe these recommendations can make a positive difference to consumers and we aim to have changes in place before the cold winter months return.”

PROPOSALS “MAJOR STEP FORWARD”

REVIEW “EXTREMELY WELCOME”

In a heartfelt statement on Facebook The Black Phoenix pub, which regularly receives five star reviews said: “We really hoped to never have to type these words but; unfortunately we have made the decision to permanently shut our doors in about a months time.”

This follows Ofgem’s open letter to suppliers on 4 July, where chief executive Jonathan Brearley warned that the regulator is ready to act

Night-Time industries association (NITA) CEO Michael Kill said: “While these proposed reforms are seen as a step forward, they will not provide immediate relief to the thousands of businesses within the sector who are facing further anxiety each time they receive an energy bill.”

“Some of the main concerns for businesses in the hospitality and night time economy is the issue of overzealous security deposits, unsubstantiated rates based on risk and the withdrawal or refusal of energy supply.

These practices are still prevalent and are causing significant worries for businesses in these sectors.”

“In particular, mentioning the hospitality or night time economy to energy suppliers or brokers at the point of engagement can lead to higher charges, sometimes up to 15% more than our retail counterparts pay, or even result in a complete inability to obtain energy supply.”

“This has created a considerable loss of confidence in the energy sector, as businesses feel that suppliers have taken advantage of the vulnerability of these sectors.”

“Additionally, the government’s response to the energy crisis has been perceived as slow and inadequate, with the crisis already lasting for over a year and a half, and seemingly no end in sight.”

“Overall, the situation in the energy sector remains concerning for businesses, and there is a strong need for comprehensive and immediate measures to support and stabilise the energy market for all sectors.”

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Out with the New: Rediscovering the Motivations of Leisure and Hospitality Consumers 4

CLH Digital

Issue 171

By Emma Titchener, manging director at brand strategy consultancy, Brand Vista (www.brand-vista.com) We’re obsessed with the new. Who doesn’t want to be an inventor, an entrepreneur or a renegade? There’s nothing exciting about treading someone else’s path, or following what’s gone before.

But when it comes to creating brands, that’s exactly what more of us should be doing.

Back in 2016, we conducted a major global Usage and Attitude (U&A) study for Merlin Entertainments’ SEALIFE and Madame Tussauds brands. We wanted to find out what motivated people to visit these attractions, what they loved about the brands, and what would encourage them to visit more frequently. It was a repeat of some work done 10 years earlier, which had driven huge growth across the two attractions.

Amongst a whole bunch of brilliant insight for each brand, something more fundamentally interesting emerged.

What we found was that whilst leisure time was more valued and more needed than ever before, the four fundamental motivations that leisure and hospitality brands try to satisfy hadn’t changed at all.

In the same way that many people are determined that each generation is completely different to the one before, the four leisure and hospitality motivations, those fundamental things we’re looking for from experiences, don’t change. They are: 1. Escapism: Life has become a pressured treadmill, and escaping the day to day is essential to remind us there is more to life. Escapism is multi layered: there can be physical and emotional escape. It draws a line between peoples’ working and social lives, allowing them to reconnect with their true selves.

2. Togetherness: Togetherness represents the fundamental human need to connect with the people that you love. It’s created through shared moments and experiences which generate memories and are cherished. Togetherness is as

much about what happens after the event (laughing, remembering) as the event itself.

3. Betterment: Betterment is about growing as a human being, whatever your age.

Enriching yourself and others with knowledge, experience and skills to get more out of life. As well as pure learning, this is also about challenge and personal achievement.

4. Belonging: Belonging is a more purpose-led motivation. It is the collective human need to feel that you are part of something. It is an extension of your own identity outside the intimacy of friends and family.

What did change, and will continue to change, is the way that these motivations are satisfied. Back in 2016, we found five to six desires that aligned with each motivation - the ways in which people wanted to experience that motivation.

What this doesn’t mean is that all leisure and hospitality brands should adopt one of four brand positions.

Whilst they should absolutely have Escapism, Togetherness, Betterment or Belonging at their heart, the secret is to find a unique combination of these motivations, and a special way of delivering against people’s desires.

It was fascinating to see how each of Merlin’s attractions delivered strongly against one or two of the motivations, with clear gaps to focus on to make them even stronger experiences.

SEALIFE, a brand built on ‘Amazing Discovery’, performed strongly against Betterment, but weaker against some of the Belonging messages, which represented a real opportunity to position it as a purpose-driven brand, leading the way in conservation and climate change.

Conversely, for Madame Tussauds, ‘Famous Fun’ was satisfying the Escapism motivation well, but a desire to see new things was a weakness in its current experience. Focusing on digital approaches allowed Madame Tussauds to incorporate this desire for the new into an experience that normally took months - preparing a new waxwork figure.

So, when defining leisure and hospitality brands, don’t be too quick to do away with the old. The fundamental leisure and hospitality motivations of consumers are unlikely to change. The brands that acknowledge this, but find new, unique and compelling ways to satisfy them are the ones that will thrive.

Now, making sure that the teams of people who work for these leisure and hospitality brands understand the motivations and what they mean to their customers is another challenge altogether.

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

Issue 171

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57% of Women Will Head To The Pub To Watch Football Following Success Of The Lionesses Research Reveals The survey shows that 63 percent won’t let safety concerns diminish their love of football, while 62 per cent have managed to make new friends because of their shared passion for the sport.

Following the recent success of England’s Lionesses in the 2022 Euros, a poll of 1,350 women in the UK who love the beautiful game unveiled that 57 per cent are now more likely to head out to a pub to watch a match, the study conducted via OnePoll.com found.

Brian Perkins, President of Budweiser Brewing Group UK&I said: “Everyone should be able to enjoy a football match and not worry about getting home safely at the final whistle.

With the Women’s World Cup kicking off yesterday, 79 per cent believe another successful tournament for the Lionesses will empower even more women to watch more football at stadiums and in pubs. Despite widespread excitement about the tournament and the England team, one in three UK female football fans have avoided cheering their team on – because they are worried about their safety heading home at full time.

“But as the research shows, it is still a major concern for a significant number of female fans who simply want to cheer on their team.

“As a sponsor of football across the globe and this year’s Women’s World Cup and with the role our products play in bringing people together, we want to empower people to enjoy the game and get home safely.”

The poll found that there is widespread apprehension by women who love the beautiful game about their onward journey after watching a match in a pub or stadium.

Emma Kay, Founder of WalkSafe, said: “An exciting summer of sport is already well underway, and with the incredible achievements of the Lionesses and a raft of other inspirational sportswomen, it’s no surprise more and more want to support these stars in pubs and stadiums.

Budweiser Brewing Group UK&I have partnered with personal safety app WalkSafe, an app that empowers nearly 100,000 users to map a safe route home leveraging police data and safety information like taxi rank and police locations, to address these concerns. As long-time sponsors of sport, Budweiser Brewing Group wants to ensure everyone can enjoy watching the game and can get home safely.

“But as many have unfortunately discovered, getting back following the events isn’t always the most hospitable environment.

51 per cent of those surveyed have avoided watching evening games so they don’t have to walk home in the dark. For 59 per cent, there are concerns about the large crowds that congregate after matches.

“That’s why it is important we continue our partnership with Budweiser Brewing Group, to help support our mission to make the world a safer place, giving our users the tools to put their personal safety first.”

Shepherd Neame Signs Partnership Deal With Millwall Football Club

Shepherd Neame has agreed a new pouring rights partnership with EFL Championship team Millwall Football Club. The independent Kent brewer and pub company has been selected as the official provider of beer, cider, wines, spirits and soft drinks at Millwall FC’s stadium The Den. Shepherd Neame Chief Executive Jonathan Neame said: “We are very pleased to embark on this new partnership with Millwall Football Club. The Lions have an incredibly loyal base of supporters, and we look forward to introducing them to our beers and joining them in celebrating the club’s achievements during the coming season.”

Millwall Football Club CEO Steve Kavanagh said: “This is a really exciting partnership for the club. Feedback collected from our supporters over the last year showed clearly that fans wanted more drinks variety available to them in The Den. Teaming up with Shepherd Neame allows us to offer a diverse range of brands which we are sure will prove popular with supporters, including Spitfire Lager, Bear Island East Coast Pale Ale, Hurlimann Lager and Whitstable Bay Pale Ale. We are really looking forward to a successful partnership with Shepherd Neame during the coming months.”

4 Ways Managers Can Support Mental Wellbeing In Hospitality Workers 6

CLH Digital

Issue 171

With mental health being an important topic in the hospitality industry as of late, Kelly Friel from tool and PPE experts Zoro (www.zoro.co.uk) shares her tips for supporting your team's wellbeing.

It's no secret that the hospitality industry is fast-paced and high-pressured. However, because of this, the sector has one of the highest rates of mental health problems in the workplace, according to data from the University of Cambridge, with just under one in four people working in hospitality saying they've struggled with their mental health.

Stress and anxiety can lead to an unhealthy work-life balance and increased absenteeism, making it crucial for managers to prioritise their team's wellbeing. Below, we'll go through just some of the ways you can help look after your hospitality staff's mental health.

Hospitality staff tend to work long or unsociable hours and while this is necessary for the business to run smoothly, understanding that this can put pressure on your staff is key. Encourage a healthy work-life balance by fairly distributing unsociable shifts across the team. For example, many establishments have implemented a 'four days on, • MICROWAVES • EXTRACTION CANOPIES • three days off' rota, which ensures employees get at least three days off per week.

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MANAGING UNSOCIABLE SHIFTS

Offering shift flexibility, such as shift swapping, can also make a big difference among staff, giving them more control over when they work so they can organise their shifts around their other commitments. This is especially important in the hospitality sector, as the industry hires a large proportion of part-time staff like students.

Managers should work with their staff to organise their shifts around commitments such as important exams.

PROVIDING A CLEAN AND SAFE WORKPLACE The working environment can significantly impact employee wellbeing. Unsafe or poor working conditions can make staff feel unappreciated, make everyday tasks more difficult, and reduce productivity. Maintaining a

clean establishment is therefore key to supporting a healthy workplace overall. This includes providing proper hygiene and infection control procedures to protect staff from illness, as well as ensuring facilities are fully stocked and providing PPE to reduce the risk of injury.

It's important to remember that many people can be more vulnerable to certain illnesses, including COVID-19, so giving them the option to wear extra PPE such as face masks and shields can help assure staff that they can feel safe at work.

HANDLING DIFFICULT CUSTOMERS Whatever kind of establishment you run, customer satisfaction is at the heart of everything you do, but it's important to acknowledge that "the customer is always right" doesn't always apply. 95% of hospitality workers reported receiving abuse at the start of the COVID-19 pandemic according to a study from Strathclyde Business School, three quarters of which came from customers.

Conducting regular customer service training sessions can help make staff feel better equipped to deal with these situations as they arise. However, you could also consider a zero-tolerance policy when it comes to abuse of staff, either from customers or other staff members, to protect your team.

PRIORITISING MENTAL HEALTH AS A COMPANY Fostering a culture of openness and honesty is one of the best ways to ensure staff feel supported while at work. This is also a great way to learn more about the challenges your team are facing, so you can put strategies in place to make your workplace the best it can possibly be. Ensure your staff's concerns are heard by scheduling regular one-to-one sessions, creating a suggestion box, or offering anonymous surveys, to give staff an opportunity to discuss anything they feel is impacting their work.

Incorporating mental health awareness as part of your company values can kick-start the conversation and make staff feel more comfortable to be open. Conduct mental health awareness training with senior members of staff to ensure they're supporting their team in the best way possible. This will help your team to recognise signs of burnout not only in themselves, but amongst their colleagues, and give them the tools and skills to be able to offer support.

By following some of the steps above, you can help support your staff's mental health at work, resulting in a happier, more productive team. For even more essential tips, take a look at the latest news and advice at CLH News.

Hospitality Loses One In 18 Sites In Latest 12 Months, As Costs Crisis Bites Issue 171

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In the latest 12 months, Britain has lost around one in 18 of its licensed premises – that’s 5,736 pubs, hotels, restaurants, bars and cafes – the new Hospitality Market Monitor from CGA by NIQ and AlixPartners reveals.

city centres in particular are back to their pre-COVID vibrancy.

More venue closures are sadly inevitable while costs remain so high, but the outlook for well-resourced, distinctive and customer-focused groups remains good.”

The current closure rate means that about 5% of the market is closing annually and that since March 2020, the market has seen an astonishing figure of close to 15,000 outlets close – as measured by on-premise licenses.

Graeme Smith, AlixPartners’ managing director, said:

In the latest quarterly analysis, Britain’s number of licensed premises dipped by 1.1% (in the three months from April 2023 to June 2023). The drop represents 1,139 net closures in the second quarter—equivalent to 12.5 per day. It follows relentlessly high costs for businesses and consumers alike, which have sent many venues that were already weakened by COVID-19 to the wall.

Smaller businesses have borne the brunt of closures, and the independent segment has shed 7.0% of outlets in the last 12 months—in sharp contrast to fractional growth of 0.1% in the managed hospitality sector.

However, the Hospitality Market Monitor also reveals signs for cautious optimism. Net closures across the first half of 2023 (1,895) were less than half the number seen in the second half of 2022 (3,841), and some units vacated recently have been repurposed by other operators including emerging groups. The casual dining segment is now 5.6% smaller than 12 months ago, but food-led pubs (down 2.9%), high street pubs (down 3.1%) and community pubs (down 4.1%) have all recorded notably fewer closures than the sector as a whole.

Britain’s city centres are meanwhile showing growing resilience, with a 4.2% net fall in licensed premises in the 12 months to June 2023—a better figure than the drops of 5.9% and 5.4% in large and small towns respectively. It follows a steady return of commuters and visitors to major hubs, and an increase in residents in central areas of many of the country’s largest cities in recent years.

Karl Chessell, CGA by NIQ’s business unit director – hospitality operators and food, EMEA, said: “It’s been another tough quarter for hospitality, with soaring energy, food and labour costs squeezing businesses’ margins and inflation and interest rate rises sapping consumer confidence. Against that backdrop, managed groups have been impressively resilient in many segments and areas, and there are welcome signs that

“It is clearly a very difficult time for some hospitality businesses right now, as these latest numbers illustrate. But part of the story here is the remarkable resilience and robustness of large swathes of the market in the face of a challenging, high-inflation environment.

“Despite the current cost-of-doing-business crisis, which has served to squeeze profitability, suppress investment and, in the worst scenarios, challenge viability, a number of segments of hospitality and leisure are holding up extremely well. And this, in a market that was already challenged and in recovery mode after the events of the past three years.

“While every business lost is a tragedy, many more are managing to navigate their way through. We are all waiting for this margin-compression cycle to turn, and when that switch comes, the market will, from an investment and lending perspective, right itself quickly. Investors will return, with businesses that have delivered stability and are able to demonstrate growth, top of the agenda.”

Kate Nicholls, Chief Executive of UKHospitality, said: “These figures clearly demonstrate the challenges faced by hospitality businesses. In particular, smaller independent businesses, who have borne the brunt of the ongoing challenges of soaring costs, workforce issues and more. Alongside the increased rate of business failure across the independent market, there has been an industry-wide freeze on investment and new openings due to the current crisis, providing a very constrained short-term outlook.

“We can draw hope from this, though, as when these challenges do begin to subside, the longer-term prospects will become increasingly more positive, as demand continues to remain stable which will lead to increased growth prospects. It’s vital that the sector, especially including our smaller and independent venues, receives as much support as it can get, if it’s going to bounce back and experience that positivity, and play a key part in driving the recovery.”

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Hospitality Alliances Announce Partnership to “Accelerate Change” in the Global Hospitality Industry Issue 171

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pragmatic direction, over four stages, which enables every hotel to advance their positive impact, no matter their starting point.

The Sustainable Hospitality Alliance (the Alliance), the network for responsible hospitality, and Travalyst, the sustainable tourism non-profit and coalition of travel and technology companies, have formed a cooperation agreement to accelerate positive change across the tourism sector.

Through the partnership, the Alliance and Travalyst aim to accelerate the industry on the path to net positive hospitality and create a positive impact on the communities and destinations the travel sector serves.

The strategy combines both the Alliance’s and Travalyst’s technical and sector-specific expertise with the scale and reach of their respective members to further enhance joined-up action on sustainability across all parts of the industry. Initial areas of collaboration are intended to enhance understanding of the latest in innovation and key sustainability indicators, to advance common measurement and empower positive consumer choices.

The travel and tourism industry brings huge economic, and other, benefits to communities worldwide. Prior to the pandemic, the industry accounted for over 10% of global GDP and over 10% of employment. While this provides great opportunity for people from within the local communities from all backgrounds, with the number of tourists travelling across borders expected to reach 1.8 billion a year by 2030, the industry needs to ensure this growth is managed with environmental and social impact accurately measured for. Last year the Alliance launched its Pathway to Net Positive Hospitality in direct collaboration with the hospitality industry and its value chain, including in consultation with Travalyst. The Pathway first outlined the environmental ambitions across four stages which take account of the different levels of sustainability maturity across the industry. The latest part of the Pathway now incorporates social and economic elements, bringing together people, planet, place and prosperity to create a better and more sustainable future for all. The framework provides

Glenn Mandziuk, CEO, Sustainable Hospitality Alliance, said: “I have been involved with the hospitality industry for all my career and have witnessed the immensely positive impact it can have – especially where the business sector works in harmony with their local communities and ecosystems to tackle the pertinent issues for that region and ensure the benefits are reaching those who most need them. I am delighted to welcome Travalyst as a strategic partner. We each recognise the need to protect our planet and its people and places, and bring expertise from our complementary parts of the tourism ecosystem. I am confident we can work together to accelerate the industry on the path to net positive hospitality.”

Sally Davey, CEO of Travalyst, said: “The strategic partnership with the Sustainable Hospitality Alliance marks another significant milestone in Travalyst’s mission to change the way we travel for good. Our active collaboration will make our frameworks even more robust, ensuring operators can contribute in a meaningful and scalable way. A lack of access to reliable, consistent information has been cited as a barrier to travellers making more sustainable choices, so collaborating on bringing clear and comparable data to the mainstream will not only make it easier for customers, but reduce the impact on operators to manage information requests.”

The Alliance network comprises world-leading hotel companies, including Hilton, IHG Hotels and Resorts, Marriott International and Radisson Hotel Group, as well as regional brands and other parts of the hospitality value chain, including owners, investors and suppliers. Travalyst’s coalition comprises nine of the biggest brands in travel; Amadeus, Booking.com, Expedia Group, Google, Skyscanner, Travelport, Trip.com Group, Tripadvisor and Visa.

Stockton-On-Tees Pub Gets £108,000 Makeover The Stag Inn on Silver St, Stockton-on-Tees, re-opened on Thursday 27th July following an investment of £108,000.

The pub is part of the Proper Pubs division at Admiral Taverns and has undergone a refurbishment to both its interior and exterior, now featuring brand-new flooring throughout, as well as new fixtures and fittings. Outside, the Stag Inn boasts a modernised look with fresh décor from a newly painted exterior, creating a more welcoming feel for the community.

At the helm are Carl McDowell and Reece Haigh who have a wealth of experience in the industry, having run The Turks Head in Darlington for the past three years, another Proper Pub. Operator of the Stag Inn, Carl McDowell said: "Opening night was fantastic, it was amazing to see all customers, old and new, coming to see what the pub has to

offer!

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

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

“On behalf of the Proper Pubs team, we would like to wish our community heroes, Carl and Reece every success for the future in making the Stag Inn a fantastic hub of the community”.

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Why Hospitality Contact Centres Need to Plan, Schedule, and Forecast Differently 10

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By Nathan Stearns, Vice President, Product Management, WEM, NICE (www.nice.com) In an industry where many customers expect 24/7 service, the contact centre is indispensable. With leisure and travel demand currently growing faster than expected, customers are reaching out after hours and from different time zones. And they’re communicating via a wider range of channels, from chat and SMS to social media and more.

That makes for a complex contact centre. Interactions can involve multiple agents. With a hotel booking, for example, there’s potentially one agent who speaks to the customer, another who processes the booking request, and in the case of an issue, someone in the claims department working to resolve the problem.

With the soaring adoption of digital channels, it’s increasingly common to have omnichannel, blended work streams where an employee works on multiple channels or different types of tasks simultaneously. This makes it harder to manage staffing requirements across contact centres, back-office operations, and digital teams effectively.

To address these challenges and maintain excellent customer service, hospitality leaders can implement three key workforce management tactics: • Generate activity-based staffing requirements: In the hospitality sector, as well as across all customer-focused industries, companies with a large base of agents are shifting from being call- or work-item-based to being activity-based. By looking at not only how many work items are being received but also how many become active in each interval across the contact centre, back office, and digital channels, you can translate every work item into the activity required to complete it.

This gives you the ability to generate activity-based staffing requirements and ensure that the right employees, with the right skills, are on hand at the right times, performing the right activities. The result? Customers get prompt answers, bookings are completed, issues are resolved quickly, and employees are able to work efficiently and effectively.

• Normalise work planning and scheduling: To effectively blend work items across the traditional phone contact centre, the omnichannel digital centre, and the back-office operations, you need a common planning interval. It’s unreasonable to expect a contact centre to move away from a 15- or 30-minute planning interval in order to cross-utilise people with the back office which is much less sensitive to 30-minute increments.

Normalise work planning and scheduling in the back office and digital channels to the smallest planning interval by deconstructing long asynchronous work, analysing the time it takes to handle an interaction over the course of multiple planning intervals, and forecasting activity volume and scheduling

agents using this interval specific activity per interaction. The result? Greater insight into staff utilisation and service level performance across all blended channels.

• Implement “True to Interval” data analysis: Asynchronous work items like chat or email or back-office work typically have long life spans from start to finish. For example, a work item received via chat in the morning may not be completed until later in the day, but it only has a few minutes of work effort occurring sporadically during the overall life span. To understand what’s happening to a work item as it spans intervals, ensure that the amount of agent time applied to the contact is reported in the interval in which it occurred.

This requires you to deconstruct contacts to the interval in which work occurred, count the contact when it arrives and again in each subsequent interval in which the contact is worked or active. The result? By deconstructing contacts into the amount of time and number of contacts worked in each interval, you are positioned to generate accurate interval staffing requirements.

These three steps represent a paradigm shift for the evolving blended digital contact centre and back-office operation, but modern workforce management (WFM) solutions can help. By leveraging WFM tools to generate activity-based staffing requirements, normalise work planning and scheduling to the smallest planning interval, and implementing true to interval data analysis, you can plan and forecast blended work streams more accurately to make best-in-class service, in the most cost-effective manner, a reality.

Chiswick's The Silver Birch Appoints New General Manager The Silver Birch is delighted to announce the appointment of Thomas Proden as its new General Manager. Proden, a seasoned hospitality management professional, brings over 15 years of experience in customer relations, team leadership, and business development to the role. His passion for enhancing customer experience, fostering employee development, and his love for exceptional food and beverages make him a perfect fit for The Silver Birch.

Proden joins The Silver Birch from Les 110 de Taillevent, a renowned French fine-wine restaurant in central London. Prior to that, he held the position of Assistant General

Manager at the prestigious Hakkasan Group. His extensive experience and proven track record in the hospitality industry will undoubtedly contribute to the continued success and growth of The Silver Birch.

"We are thrilled to welcome Thomas to our team," said Owner Tim Price. "His vast experience, coupled with his passion for customer service and team development, aligns perfectly with our mission. We are confident that under his leadership, The Silver Birch will continue to provide our guests with an unforgettable dining experience."

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Hospitality Investors Maintain Confidence Amongst Uncertain Times A survey of major global investors has demonstrated an overall positive outlook for the hospitality sector, despite macro-economic challenges.

Whilst the overall index score in the Hospitality Investor Sentiment Survey Q3 2023 has fallen 0.7 points to 51.2, it’s score of 50.0 implies a steadfast, ongoing confidence. This is despite the survey revealing a polarised views among investors, revealing different interpretations of the macro environment and market opportunities available.

For the first time since the survey was relaunched the index score for urban investments has fallen in direct correlation with an increasingly negative outlook on corporate demand. Meanwhile, investors are seizing opportunities within the resorts market where the average price of a holiday is up more than 30% against pre-pandemic pricing across the top five destinations.

Marking the highest score since the survey’s relaunch, the appetite for risk has surged, driven by necessity rather than choice as macro-economic factors such as ‘stubborn’ inflation rates and employment challenges, continue to significantly influence investor decision-making.

In contrast to Q2 2023, investors in Q3 agree that the availability of investable stock is on the rise, hitting a high score. The increase in opportunities to purchase at discounted rates can be attributed to the current

instability within the economic landscape. Although investors face challenges such as high tender price levels and limited development finance options, the sentiment towards development opportunities remains negative yet stable. Whether this comes to fruition, however, hinges on the stability and continued focus on hospitality investments which has seen a decrease this quarter.

Investors are also predicting that whilst revenue growth is expected to continue into the last quarter of 2023, they believe that the pressures of profitability are to remain an ongoing issue faced by the hospitality industry.

Joe Stather, VP market lead, operational real estate at Questex Hospitality, said “The overall index score suggests that leading investors, on balance, still see the outlook for hospitality investment in a positive light. However, delving into the individual questions, we have never seen such a polarised set of responses, as different funds interpret, and are impacted by, the macro volatility and relatively high interest rate environment in different ways.

Most investors do concur that there will be more stock coming to the market in the latter part of this year, a prospect which many industry stakeholders will be looking forward to.”

The latest edition of the quarterly survey is launched ahead of the Annual Hotel Conference (the AHC) taking place in Manchester Central Convention Complex on 11-12 September.

Marston’s Reports Sales Boost Due To Summer’s ‘Warm Weather’ Marston’s pub company has reported a 10.9% increase in likefor-like sales in the 16 weeks to 22 July 2023, as it said the level of “customer demand continues to be good”.

It said the increase in like-for-like sales in the 16 weeks reflected the warmer weather in June, which enabled it to maximise the return on investment in its outdoor trading areas undertaken ahead of the summer months. Like-for-like sales for the 42-week period were up 10.7% versus FY2022. It said that both drink sales and food sales have been strong, demonstrating the “steadfast trading resilience of our predominantly community pub estate”.

Total retail sales in the group’s managed and franchised pubs for the 42-week period were up 12% on last year. The company said: “The level of customer demand continues to be good, demonstrating that the positive experiences our guests have in our pubs is important and continues to drive demand. As we set out in the interim results, we trialled rolling out the franchise-style model in 13 of our food-led managed pubs to complement the 717 wet-led pubs currently operated under this model.

We are very pleased with the result of the trial, with sales growth exceeding our broader food business.

As a consequence, we expect to grow the number of food-led partnerships to more than 50 pubs in 2024 and will continue to invest in the future growth of the business and remains well-positioned to deliver posi-

tive trading from its community pubs across the UK. Andrew Andrea, CEO, commented: “Marston’s has delivered another strong trading performance, validating the strategy we are implementing and demonstrating the appeal of our pubs. We are making good progress and are beginning to see the benefits of the actions we have taken in H1, simplifying our trading formats and repositioning our pub portfolio, as well as the investments we have made in our pub gardens and outside trading areas.

“In addition, we are encouraged by the success of the trial extending the partnership model into our food-led pubs. The trial has been positive and we will extend this model to over 50 foodled pubs in FY2024. Marston’s pioneered the operator managed agreement in 2009, which now operates in over 700 wet-led pubs, and we are pleased to lead the evolution of this format and are excited about its future growth potential for our business.

“We remain focused on delivering on our debt reduction strategy and continue to make good progress in that regard. Whilst macro-economic challenges persist for the time being, we remain encouraged by the Group’s trading resilience and that the pub remains an affordable treat for our guests. An improving cost outlook, together with the actions we are taking to maximise efficiencies, leaves Marston’s well-placed to navigate through ongoing economic headwinds”.

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Tips For Negotiating A Commercial Lease

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Paul Davies, Head of Commercial Property at Harper James (www.harperjames.co.uk), shares some practical tips for those looking to negotiate a lower rent payment.

Whether you are looking to take on a new lease or you are part way through your existing lease, you may need to negotiate different lease terms.

CAN YOU NEGOTIATE YOUR COMMERCIAL LEASE? You can negotiate your rent at the Heads of Terms stage before completing a lease, or at each rent-review date (although the lease usually prevents any reduction when it is reviewed). When you complete a lease, you are contractually bound to perform the agreed terms, including payment of the agreed level of rent. If you think your rent is too high or there are other reasons you need to reduce your rent, you could still negotiate a lower rent during the lease term, even on a temporary basis.

If your landlord agrees a new rent, there are various ways to document the change such as a side letter or a deed of variation.

You need to be well prepared for discussions, before approaching your landlord or their agent. We have set out some tips for you to consider.

ESTABLISH A STRONG WORKING RELATIONSHIP WITH THE LANDLORD If you are a new tenant, a landlord is less likely to agree a lower rent when you are first entering into the lease arrangement. You are likely to be in a much better negotiating position when you become an estab-

lished tenant.

To be in a strong position for negotiations, it is important to: • Build rapport with the landlord and have mutual trust • Be reliable and punctual with payments

RESEARCH THE LOCAL RENTAL MARKET You need to understand the local rental market: • What are the rental trends and vacancy rates? If demand is low the landlord may have a hard time finding a new tenant • How much is charged in rent for similar properties in the area?

• Are you aware of any other factors that might influence the rental market eg: escalating interest rates or availability of similar properties?

Steps you should take before you negotiate terms After you have gathered the above information, you will want to decide the position to put forward to your landlord. You should firstly: • Set realistic goals and objectives. You may have a specific sum in mind for a new rent but be prepared to compromise. You will want to continue a good working relationship with your landlord after an agreement is reached • If affordable, tenants should seek the advice of a valuation surveyor who will know the market rates and other terms which might make a lower rent more acceptable • Have a backup plan. If you're unable to negotiate a lower rent, you should have a backup plan in place. This could include finding a new location or subletting your current space (if your agreement allows it). You may be able to exercise a break clause if there is one in the lease • Seek legal advice from a commercial property solicitor and the advice of other professionals, especially if you do not have experience negotiating rent payments

NEGOTIATING RENT PAYMENT

You are then ready to negotiate. Here are some useful points to note and tips for this stage: • Process - How you start the conversation will depend on your relationship with the landlord. If you have a direct relationship, you may have better luck by approaching them direct for a discussion. You may need to negotiate through their agent or engage your solicitor to negotiate on your behalf. For efficiency and to secure the best terms, it is advisable to engage professionals early in the process • Timing - For an existing lease, the process could take weeks by the time any agreement amendment is documented but may drag on for months depending on factors such as the reasonableness of the parties or the changes to terms agreed. For a new lease negotiated by solicitors, typically, a smaller straight forward lease negotiation would take 6 to 8 weeks. A very complex arrangement may take many months • Compromise - If you are not able to secure a lower rent, you may be able to negotiate other terms of the lease, such as the frequency of payments or for some rent to be deferred to a later date. You might be able to fund monthly payments but would struggle to find three months' rent in advance. It may be in the landlord's best interest to accept rent monthly, rather than effectively forcing a tenant into insolvency, leaving the landlord with no rent and possibly a liability to pay rates on an empty property. You might instead ask for a rentfree period, allowing you some time to fit out the premises and start building income • Offer other terms - If lower rent is a top priority, then you may be able to negotiate this by offering other less favourable terms, such as quarterly rent payments or signing up to a longer lease term

SUMMARY The extent of your negotiating power will largely depend on market conditions. You may not manage to negotiate the figure you have in mind, but you may still achieve a lower rent or some other concession which allows you to successfully continue your business from the premises.

Weather Cools July’s Drinks Sales Issue 171

On Premise drinks sales dipped slightly last week in line with falling temperatures—ending an 11-week stretch of year-on-year growth.

CGA by NIQ’s Drinks Recovery Tracker, which measures average sales in managed venues, shows sales in the seven days to Saturday (15 July) were 0.3% down on the same week in July 2022. This represents a drop from sales growth of 5% in the first week of the month to Saturday 8 July, and is the first negative weekly performance in the On Premise since late April.

The figures are a reminder of the close correlation between weather and drinks sales. June and early July brought widespread sunshine, attracting consumers to pubs with outdoor spaces—but milder and wetter weather made last week much tougher. Sales were in negative territory on Monday (down 12%), Tuesday (down 2%), Wednesday (down 2%) and Friday (down 6%), though they were better on Saturday (up 6%).

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Long Alcoholic Drinks categories were hardest hit by the falling temperatures, with cider sales down 18% last week and beer sales only 2% ahead of July 2022. Soft drinks (up 1%) and spirits (down 5%) had modest weeks too, but consumers’ moves indoors, and towards food-led occasions, created 14% year-on-year growth in wine sales.

“After a long run of fine weather and sales it was little surprise to see more modest trading last week,” says Jonathan Jones, CGA’s managing director, UK and Ireland. “Eleven consecutive weeks of growth marks an impressive late Spring and early Summer for the On Premise, especially given all the current cost pressures, and this is hopefully a weather-driven blip in the pattern. However, with more poor weather forecast and consumers’ spending further squeezed by interest rate rises, trading conditions will remain challenging for some time yet.”

Countdown to the Great British Beer Festival 2023 The Campaign of Real Ale’s flagship event, the Great British Beer Festival (GBBF) opens its doors to visitors next week, returning to Olympia London from 1-5 August.

The Great British Beer Festival, now in its 46th year, will feature more than 700 different beers from both the UK and beyond. Enjoy some of the best beers this country has to offer in cask, keg and bottle, with a fantastic range of traditional and contemporary styles and flavours. Adventurous festivalgoers can also sample American cask beer specially imported from the United States, as well as European beers hailing from Belgium, the Netherlands and Germany.

Real cider and perry are also celebrated at CAMRA’s premier festival, with a dedicated bar showcasing an assortment of sweet and dry styles to satisfy all palates.

The festival will also boast a wide range of street foods to suit all dietary requirements and tastes, with various soft drinks and coffee for those wanting a break from alcoholic beverages.

food pairings to an introduction to beer judging, there is a tutored session for everyone to enjoy at GBBF. While sampling the impressive range of beer, cider and perry at the Great British Beer Festival, guests can also enjoy a delightful entertainment schedule. Step into the captivating world of breweriana at the festival auction, where collectors, enthusiasts, and connoisseurs gather to celebrate the rich history and artistry of brewing. Live music from a string quartet, rock artists and even a full brass band will supply a great atmosphere.

Festival Organiser Catherine Tonry said: “We’re incredibly excited for the Great British Beer Festival this year, and the return of the Champion Beer of Britain award. We look forward to inviting beer lovers from across the UK to London to sample some of the best beers in the country. Come and experience the natural magic of grain to glass, while enjoying delicious street food and our incredible selection of only the finest beers, ciders and perries.”

For the first time since 2019, CAMRA’s Champion Beer of Britain competition returns to GBBF after a hiatus due to the COVID-19 pandemic. The competition runs over a two-year calendar, thanks to the dedication of thousands of CAMRA members who vote for their favourite beers across 12 beer styles each Autumn. The final round of judging and the announcement of the overall winners will take place

The Great British Beer Festival wouldn’t be possible without the hard work of dedicated volunteers from across the country who converge on London to organise the best beer show in the country. Nearly a thousand volunteers take part in the event on behalf of CAMRA, a not-for-profit consumer group that campaigns on a range of issues to support beer, cider, pubs and clubs, and ultimately, the consumers. All festival proceeds go directly back into CAMRA campaigning activity.

Throughout the week, industry experts and beer sommeliers will be running an exclusive schedule of beer tastings to help you learn more about the craft which goes into making Britain’s best beers. From beer and

Festival tickets are still available to purchase online at gbbf.org.uk

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Trade Drinks Expo - 10th and 11th of October 2023 We are excited to announce that we have partnered with Trade Drinks Expo this year, the UK’s only event dedicated to maximising drink sales for on-trade and off-trade! They are coming to the ExCeL London for the 10th and 11th of October with a brand new look. Make sure to get a ticket now to access endless business growth opportunity!

Get your ticket for FREE here now!

This year Trades Drink Expo has 200 innovative exhibitors, alongside 100 industry-leading speakers, who are ready to educate you on the latest top tips, tricks and strategies

of the sector! You must take advantage of the perfect opportunity to learn precisely how to stand out from the competition and grow your business!

That is not all! Network with thousands of industry professionals! With potential business partners, clients, and buyers attending the event it is the perfect place to expand your network and get those valuable business connections that would otherwise be impossible! You can now also network whilst tasting the tastiest products in the trade drink industry with the brand-new Trail on tap!

Save the date and get your ticket here, we hope to see you there!

Over £3,500 Raised for Macmillan Cancer Support at ‘Greene King Carling Cup’ Football Tournament Greene King Pub Partners and Carling have raised over £3,500 for Macmillan Cancer Support by hosting a ‘Greene King Carling Cup’ football tournament.

for Macmillan Cancer Support. All the money raised will help the charity continue to provide vital care and support for people living with cancer.

The tournament took place at St George’s Park, which is the FA’s National Football Centre where all England teams train.

Phil Arnold, Operations Director for Greene King Pub Partners, said: “We are really thrilled to have raised over £3,500 for Macmillan Cancer Support. Thank you so much to the teams at Carling and St George’s Park for making it possible – as well as our own team for organising it.

In total, 10 teams took part in the tournament, ranging from Greene King and Molson Coors members of staff to Greene King Pub Partners licensees and suppliers. The overall winner of the tournament was a team fielded by Diageo who lifted the ‘Greene King Carling Cup’ after a thrilling final.

The tournament was made possible thanks to sponsorship from Carling, who provided access to St George’s Park for the tournament to make the ‘Greene King Carling Cup’ final experience just like a professional football cup final.

To round the day of football off, a charity auction was also held at the end of the tournament to top up the amount fundraised

“Pubs are a force for good and the ‘Greene King Carling Cup’ football tournament shows just that.”

Rory Naylor, Channel Director for Molson Coors, said: “Everyone in the Carling team is delighted to have supported Greene King Pub Partners to stage such a great event. This is the second year in a row our teams have put on the ‘Greene King Carling Cup’ Football Tournament, which helps to raise much needed funds for such a great cause.”

British Tourism Industry Calls On Government To Reverse Decision To Increase Visa Fees competitive disadvantage already existed before these measures were taken. In 2019 the UK ranked last out of 147 countries in the World Economic Forum’s global price competitiveness for travel and tourism.

Joss Croft OBE, UKinbound, CEO said: “The Government’s announcement of this significant increase to visa fees is catastrophic and could not have come at a worse time for our industry, which is still striving to recover to pre-pandemic levels of growth.

UKinbound, The Tourism Alliance and English UK, are calling on the Chancellor to reverse the Government’s recent announcement to ‘significantly increase’ visa application fees as part of the new public sector pay deal. They have stated that this decision will have an “incredibly detrimental economic impact on the UK inbound tourism sector.”

The key organisations, which represent hundreds of businesses and operators key to the UK inbound tourism sector, have united in an open letter to the Chancellor to highlight their “upmost concern” at the fee increase which will render the UK “uncompetitive compared with many other countries, including our nearest competitors across the EU.” On 13 July, the Government announced plans which will mean visitor and business visa fees will be hiked by 15%, and 20% for all other visas, in order to fund the public sector pay increase. This follows the 5% visa fee increase which was already introduced last year. These changes mean that the cost of a five-year multiple entry visa will be going up from £670 to £770. By way of comparison, the US charges Chinese visitors £135 ($155) for a 10-year visa. Under these new rules, a 10 year visa from China to the UK will now cost £962.55.

The industry open letter condemns this increase, stating it is “undeniable that this exorbitant cost will put off tourists visiting the UK”. The UK tourism industry already faces significant challenges, and this

“The UK is still struggling to recover to 2019 levels, whilst our competitors have grown beyond recovery.

The next six months are critical to our industry’s recovery and its ability to bring significant new export revenue, yet this announcement only places us at a further economic disadvantage. This is an industry worth £28.4bn in exports in 2019 – more than car manufacturing exports – and one that has the potential to grow at least twice as fast as the wider UK economy. Why the Government thinks that this anti-growth measure is advisable, is beyond belief.

“The UK Government must reverse this ill-considered fee increase and focus on implementing visitorfriendly policies to properly welcome tourists to our country. The economic growth potential of the UK tourism industry is huge, and therefore, its growth must be supported and recognised, not penalised or suppressed.”

Jodie Gray, English UK, CEO said, “While we support the pay rises for our doctors, teachers and nurses, this is not the right way to fund them. UK English Language Teaching and the wider tourism sector are export industries which bring much-needed revenue into our nation. If visa and health fees become uncompetitively high, we risk losing that revenue and the jobs that these sectors support. This plan is incredibly short-sighted, and we believe must be reversed before it takes effect in October.”

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Celebrations Begin For Twelve National Chef Of The Year Finalists Following two rounds of recipe creation and deliberation, the Craft Guild of Chefs has announced that twelve chefs are still in the running to be crowned the National Chef of the Year winner. Throughout the day, the finalists have received a celebratory bottle of champagne, courtesy of Hallgarten & Novum Wines and Champagne Collet confirming their place in the final which will take place at the University of West London on Tuesday, 10th October, 2023.

we’ve increased the number of chefs still in the running. The results have been so close to call in both judging rounds so I would say to every chef who hasn’t made it through to try again as you’ve absolutely risen to the challenge and next year it could be you in this position.”

Competition director, David Mulcahy, food innovation & sustainability director at Sodexo UK and Ireland, commented: “This year has already proven to be one of the most hotly contested and closely fought competitions I’ve seen in all the years I’ve organised it. Working closely with our sponsors, we’ve got an exciting few months lined up with plans for a thought-provoking and inspiring mentor day at the Waitrose Food Innovation Studio well underway. From the dishes we’ve seen in both rounds, we know it is going to be a thrilling cook-off in October.”

In previous years, the competition has seen ten finalists make the final but the standard this year has impressed the judges so significantly that it was one of the closest semi-finals in history. Chair of judges, Kenny Atkinson requested that twelve chefs were given the opportunity to cook their dishes for the judges.

THE FINALISTS FOR THIS YEAR ARE: • Alex Angelogiannis, The Glenturret Restaurant by Lalique • Ben Boeynaems, The Beaumont Hotel • Charlotte Vincent, The Candlelight Inn • Cleverson Cordeiro, Frog by Adam Handling • Grahame Wickham, Guards Polo Club • Jethro Lawrence, Apetito UK • Karl O’Dell, The Monarch • Mark McCabe,The Ethicurean • Matthew Smith, Inver restaurant • Paul Leonard, The Forest Side • Ruth Hansom Rigby, Swinton Estate • Simon Webb, BaxterStorey Two chefs have also been confirmed as reserves for the final, Yiannis

Mexis from Hide and Jozef Rogulski from The Stafford.

In addition to entering their original three course menu, which they will now serve up to the judges in the final, the chefs had to create an innovative, vegan, signature dish based on the theme ‘One Humble Ingredient’. Competitors also had to answer a series of questions from the judges exploring why they chose to enter their dishes and what winning would mean to them.

Chair of judges, Kenny Atkinson said: “It was absolutely fascinating to watch the videos and see how each chef celebrated their one humble ingredient. The standard of dishes was genuinely mind-blowing from the semi-finalists and so when we put the scores from both rounds together, we had a real challenge on our hands. As chair of judges, I knew I needed to taste the dishes of every single one of these finalists which is why

Current title holder, Ben Murphy, who is chef patron at Launceston Place, added: “It’s hard to believe it’s been almost a year since I was in the same position as these chefs as so much has happened since winning. Getting to the final of this competition is an incredible achievement but the hard work really starts now. Knowing they’ve got this far; these twelve chefs will be hungrier than ever for the title, so my advice is to put everything you have into the competition as only one of you will take it. It was and always will be a career-defining moment for me.”

The standard has been so impressive this year that those who didn’t make the final still have the opportunity to showcase their main courses.

Headline partner, Lumina is inviting the semi-finalists to adapt their original lamb dish for the opportunity to take the wildcard spot in the Lumina Challenge 2024 where there is a chance to win a trip to New Zealand. All recipes entered into the Lumina Challenge will be included in their recipe collection and used in marketing material across the globe, helping to raise the chefs’ profiles even further.

Admiral Taverns Invests Over £10 Million Into Its Community Pubs Admiral Taverns has invested more than £10 million into upgrading its community pubs throughout the first half of 2023. The group, which owns almost 1,500 pubs in England, Scotland and Wales, has invested the funds into 138 pubs across both its leased and tenanted estate and its wet-led operator division, Proper Pubs.

The active investment programme is a core part of Admiral’s strategy to ensure that every pub can thrive and make a positive difference within their communities across the UK. Investments range from transformational interior and external refurbishments through to upgrading licensee accommodation and making essential structural repairs. As a result of the ongoing Capex scheme, Admiral has been able to enhance essential social hubs, further supporting all aspects of community life.

Chris Jowsey, Chief Executive at Admiral Taverns, said: “At Admiral, we strongly believe in creating long-term, sustainable pubs that sit at the

heart of their communities and support all aspects of local life. Pubs are the cornerstone of British life and have been bringing people together for centuries so it’s essential that we continue to facilitate such an important part of community life. The results from these refurbishments are incredible and I wish each of our licensees and operators every success for the future.”

Highlights of the ongoing programme include the recent openings of leased and tenanted pubs, The Toad Hall Inn in Colwyn Bay following a £200,000 investment, and The Plume of Feathers in Hitchin after a £180,000 refurbishment.

For Proper Pubs, 2023 has seen a record number of openings. These include the Strawberry Gardens in Manchester which received an investment of almost £248,000, as well as the Gamull in Preston which opened following a transformational £360,000 capex investment.

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Travelers Spend Over 5 Hours Researching Trips On Average - Longer Than Flying From The UK To The Canary Islands - According To Expedia Group Research Expedia Group’s Path to Purchase research has revealed the travel content consumption habits of travelers as they seek inspiration and plan their trip, with UK travelers spending 303 minutes or over 5 hours on average with travel content in the 45 days prior to booking. The research, conducted by Expedia Group and Luth Research, sheds light on traveler preferences and behaviors throughout the online shopping journey and illustrates where and how they plan and book travel, from the typical number of travel website visits and page views to destination considerations, trip resources, and influences at every stage.

THE GROWING ROLE OF TRAVEL CONTENT IN THE BOOKING PROCESS The research revealed the significant volume of content that travelers consume to inform their decision to travel, as they seek to refine their options in the 45 days prior to booking a trip online. On average, across the seven countries surveyed: Travelers view 141 pages of travel content in the 45 days prior to booking a trip, and as high as 277 pages for travelers in the U.S., with these page views distributed throughout their path to purchase.

In the early stages of planning, research is more spread out (about 2.5 page views per day), while it increases exponentially in the few days prior to a booking, ending with 25 page views on the day of purchase.

Travelers from the U.K. spend one month thinking about their trip during the initial inspiration phase and over a month researching and planning it, which is aligned with the average. Once they finalize their plans, the window from booking to the start of the trip is over three months,

which is longer than the average of 73 days.

It also highlighted the top resources that travelers are using in the 45 days leading up to purchase: OTAs (80%), search engines (61%), social media (58%), airline websites (54%), and meta travel websites (51%) are the top five resources used by most travelers.

And four in five travelers visit an OTA at some point before making a travel purchase, indicating that travelers likely visited an OTA for inspiration, research, or planning purposes, even if travelers book on another website.

TRAVELERS ARE LOOKING FOR DESTINATION INSPIRATION Most travelers revealed they were undecided on where they would like to travel to before they start the trip planning process, with: Nearly three in five travelers surveyed said that they did not have a specific destination in mind, or considered multiple destinations when they first decided to take a trip (59%).

And more than 80% of travelers from Mexico and 62% of travelers from the U.K. were undecided on their destination, indicating that these travelers may be even more open to destination inspiration.

86% of U.K. travelers use online travel agencies (OTAs) in their path to purchase vs. 80% on average to help guide them with finding the ideal booking process.

Significant numbers also said that they are influenced by what they consumed on social media and in advertising.

Of those that use social media in the path to purchase, 77% use it for inspiration.

Among U.K. travelers who used social media prior to booking a trip: 22% use it for links and codes from influencers (higher than any other country) Nearly one in five (19%) travelers said advertising influenced their decision to book a trip. This number was highest among travelers from Mexico at 40%.

Vacation rental guests (26%) and hotel guests (22%) are also more likely to be influenced by advertising.

Cheryl Miller, SVP and CMO, Expedia for Business, said: “The traveler path to purchase is often complex, and full of twists and turns. This research highlights just how much thought and consideration travelers put into planning a trip in the weeks leading up to booking, as they seek to niche and refine their choices. This means there are many opportunities to connect with travelers before they make their decisions, underlining the importance of partnership, given that it’s essential to show up across multiple touchpoints and beyond your owned brand channels, as frequently as possible along this path. By providing actionable insights to help reach, inspire, and engage travelers during their path to purchase, we’re pleased to provide B2B travel partners with the tools required to convert their guests and customers.”

Turning insights into action, here is the full report.

Blind Tiger Inns Invests And Expands With Star more pubs with Blind Tiger Inns – it’s a mutually beneficial partnership. They are incredibly creative and know how to deliver exceptional locals that keep up with customers’ changing tastes and appeal to all. Importantly, they’ve developed a strong pub management team, so the service is phenomenal,”

North West pub operator, Blind Tiger Inns, is taking the leases on two new pubs with Star Pubs & Bars – The Argyll & Sutherland at Eastham and the Towneley Arms Hotel in Longridge. The pubs will undergo joint refurbishments totalling £340,000 before opening under Blind Tiger’s management. The new sites increase Blind Tiger’s estate to 20 sites – 19 of which are with Star – and will create 22 new jobs.

Despite the cost of living crisis and the challenges of inflation and high energy prices, Tulloch says it’s “ business as usual” at Blind Tiger Inns and he remains positive about the outlook for pubs. “We’ve made no cut backs and have continued to give our customers the great experience they know and love when they come to our pubs.

We’ve invested in the best glassware, revisited our wine and gin menus, revamped gardens and kept up our maintenance programme, so our pubs look as good as ever. As a result, our volumes are in growth, albeit increased costs have dented profits. We’re confident we’ll emerge from this tough period as a strong business and will recoup our profit margins as energy prices settle down.”

The revamps of The Argyll & Sutherland and the Towneley Arms will take a common approach, upgrading them into premium locals specialising in sports and entertainment.

The wet-led venues will offer an extensive selection of drinks from premium brands to traditional favourites.

Whilst Star Pubs & Bars will provide finance for both revamps, Blind Tiger Inns will undertake the projects using their preferred local designers and contractors. Says Chris Tulloch: “The flexibility to invest like this is a benefit of partnering with Star. Having worked with them for more than a decade, we have a strong relationship built on trust. They understand our business, which makes agreeing new deals very straightforward.”

Looking to the future Tulloch says Blind Tiger Inns remains “open to taking on new sites, if they’re the right opportunities. Any expansion will be driven by leased pubs. We like the flexibility of leasing and the stable overhead of rents that are fixed for five years compared to the risks and uncertainty of property ownership.”

The Perfect Evening? It Really Was a Midsummer Night’s Dream…

Comments David Pritchard, Star Pubs & Bars’ operations director: “We’re delighted to be developing

Real vanilla experts LittlePod have welcomed the Cygnet Theatre back to Farringdon for a special performance in their grounds.

Always ranking as one of the most important dates on the LittlePod calendar, open-air theatre returned to their garden last week and, once again, it did not disappoint.

Janet Sawyer BEM MBE – Managing Director & Founder of LittlePod commented, “To host the Cygnet Theatre team on the LittlePod lawn is always a treat and, true to tradition, Amanda Knott and her actors put on a fabulous performance in Farringdon. Believe it or not, given the conditions both before and after, the sun even shone!

“Our audience numbered 50 – half of them from the village – and, on a balmy, warm evening on the LittlePod lawn, there were picnics aplenty as A Midsummer Night’s Dream played out on what proved to be

another perfect occasion here in East Devon.

“The acting fabulous and the production so creative, an audience member’s dog even tried to join in at one point – an incident that only added to the evening’s revels. The Cygnet players took it all in their stride, of course, this a flawless performance that, like all those that have gone before, is certain to live long in our memories.

“To Amanda – the very talented former associate director of the Theatre Royal in Plymouth – we give our thanks and to all the Cygnet team, who completed their Season of Shakespeare at the weekend, we send our best wishes for the remainder of the summer. Thank-you also to all who joined our audience, and to Fran in particular for all her help. It is always a delight to welcome such visitors to our garden and we look forward to seeing everyone again soon.”

Could Cobots be the Answer to Crippling Staff Shortages?

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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/

Electronic Temperature Instruments Celebrates 40 years of Innovation Electronic Temperature Instruments Ltd (ETI) a manufacturer and supplier of digital thermometers and probes, is this year celebrating its 40th anniversary. Founded in 1983 by Miriam and Peter Webb MBE in their garden shed, ETI has now developed a worldwide reputation as a manufacturer and supplier of digital temperature solutions.

ETI’s Thermapen One thermometer is widely used among commercial kitchens and caterers, and Michelinstarred chefs remain amongst its top buyers. The product has been featured on television programmes such as MasterChef and Great British Menu.

The company also makes industrial thermometers for some of the harshest working environments, and wireless data loggers which can monitor and record temperatures in storage and transport facilities and relay it in real-time. It employs 180 people and has three sites in Worthing, West Sussex working across numerous sectors including food & drink, industry, hydroponics, hotels & hospitality, and pharmaceuticals.

Throughout the past 40 years, ETI has remained a family business at its core. Having started and steered the firm since 1983, Peter Webb handed control of the business over to his three children, Claire, Lisa, and Jason early last year, the latter now the managing director of the business.

Jason Webb, managing director at ETI said: “It’s a fantastic legacy to take on that my father and mother built from their home garden shed back in 1983.

ETI has and always will have the heart of a family business, but with an international reach. We continue to grow and evolve, and that is down to the foundations laid by my parents. The Thermapen continues to be a pillar for our business. I am thrilled that after 40 years our teams are still innovating, refining and pushing boundaries.”

ETI remains a proud British exporter and manufacturer, and the success of Thermapen has led it to three Queen’s Awards in Enterprise for International Trade. It has also won a Queen’s Award for Enterprise for Innovation in 2018, as well as numerous local and national accolades over the years. Peter has been awarded an MBE from the Queen for services to business.

Looking to the future, ETI is continuing to diversity and invest in thermometer technologies, with a range of Bluetooth and Wi-Fi capable thermometers.

Greene King Pub Partners Licensee Celebrates 30th Anniversary Greene King Pub Partners, the leased, tenanted and franchise division of Greene King, has celebrated the 30th anniversary of one of its Partners.

Gerry McGrath has run The Poachers in Bedwell Crescent, Stevenage, since 1993 and is thought to be the longest serving pub landlord in the town.

Originally from Sligo in Ireland, he left home in 1989 at the age of 22 for a holiday in England and never returned, eventually taking on The Poachers just a few years later.

During his 30 years of tenure, Gerry has turned The Poachers into a popular community pub loved and renowned by locals in the area.

The pub is famous for its darts and pool teams, sports coverage, live music and charity fundraisers – all in aid of local charities.

Gerry’s close friendships with numerous regulars at the pub also make it stand out. He even met his partner,

Visit www.thermometer.co.uk for further information.

Lucy, at The Poachers.

In recognition of Gerry’s 30 years at The Poachers – as well as his commitment to the local community – Greene King Pub Partners Managing Director Dan Robinson presented him with a specially made plaque to display at The Poachers.

Grerry McGrath and son Connor McGrath Gerry McGrath, licensee for The Poachers, said: “I am very honoured to have received this plaque in recognition of my 30 years at The Poachers.

“The community has always been at the heart of what I do. I’d like to especially thank the local community who welcomed me with open arms all those years ago, as well as my customers, staff and Greene King for their support over the years.

“Here’s to many more happy years!”

Dan Robinson, Managing Director of Greene King Pub Partners, said: “I am delighted to recognise Gerry’s incredible 30 years operating The Poachers. What he has done at The Poachers is the epitome of what a local, community pub is all about. I am proud to call him our Partner and look forward to many more years of success together!”

Trade Bodies Welcome Consultation On Gaming Machines In Pubs And Venues

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Leading pub trade bodies have welcomed the consultation published by Government, which seeks views on various matters relating to gaming machines in pubs and other venues.

The measures on which views are sought include the use of debit card payments on machines and player protections to promote responsible gaming, all of which will help future proof the gaming offer in pubs.

The Gambling Act Review white paper published in April 2023 set out the government’s plans for modernising the regulation of gambling in Great Britain.

This included a number of measures to adjust outdated regulatory restrictions applying to the land-based gambling sector.

Restrictions on supply were originally viewed as an important protection in the 2005 Act, but in the light of the availability of remote gambling the characteristics of products and quality of monitoring have assumed greater importance.

demands and save on energy costs.

• Cashless payments on gaming machines: helping future-proof the industry by consulting on the player protections needed to remove the prohibition on the direct use of debit cards on gaming machines.

• Introduction of a legal age limit of 18 for certain gaming machines: protecting children and young people by banning anyone under the age of 18 from playing low stake Category D slot machines that payout cash.

THE PROPOSALS THAT THE GOVERNMENT ARE SEEKING VIEWS ON INCLUDE:

• Licensing authority fees: ensuring that licensing authorities have the funding they need to carry out their licensing and enforcement duties for premises licences.

• Relaxation of casino rules: allowing large casinos to increase the number of their gaming machines to 80, allowing smaller casinos more than 20 machines, on a pro rata basis commensurate to their size and permitting betting in all casinos.

In a joint statement, UKHospitality and the British Beer and Pub Association said: “This consultation is a welcome step towards a much needed review of issues that could protect the longevity of safe and enjoyable gaming in pubs.

• Machines in arcades and bingo halls: changing the 80/20 ratio governing higher to lower stake gaming machines to enable venues to better meet customer

“UKH and BBPA work closely on gaming issues and our joint group will feed in via the associations, no doubt with one voice and unanimity.”

Read all the latest news from the licensed industry at

www.catererlicensee.com @CLHNews

www.facebook.com/catererlicensee

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Draft Anti-Terror Bill Focus On Venue Capacity Fails To Address Real Risk Of Terror Attacks, Home Affairs Committee Warns 22

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Government to ensure improved education and standards in this sector.

Onerous new anti-terror regulations could place small businesses and voluntary organisations at risk of closure but fail to make a difference to public safety, the Home Affairs Committee has warned. Following pre-legislative scrutiny of the Draft Terrorism (Protection of Premises) Bill, the Committee calls on the Government to ensure safety measures are based on risk and not on the size of a venue.

The ability of on-site staff to provide immediate medical treatment in the event of a terrorist attack could be the difference between life and death, the Committee finds. The Government should ensure all premises covered by the bill provide mandatory life-saving training to staff and medical kits required on site.

The Draft Terrorism (Protection of Premises) Bill was introduced by the Government in response to recommendations made in the inquiry into the 2017 Manchester Arena attack. It sets out how venues should assess the risk of terror attacks and take measures to mitigate their consequences, with different standards for venues above 100 and above 800 capacity.

The Committee found that in its current form the bill would place a significant and disproportionate burden on smaller venues while failing to ensure adequate safety measures at all public events at risk of terror attacks. Thousands of small organisations, many of them reliant on community and volunteer support, would be required to implement potentially costly safety measures without adequate resources to do so. Yet other events and venues with a greater history of terror attacks or with a higher footfall fall out of scope such as farmers markets or Christmas markets.

Evidence heard over the course of the inquiry indicated that measures in the bill would not have made a significant difference in recent terror attacks in the UK. The Committee is also concerned that the Bill’s objectives are unclear, with the bill promoted as terror prevention legislation while most of its measures relate to mitigating the consequences of attacks.

While the Committee supports measures in the bill that would improve the response to terror attacks in larger venues, it calls on the Government to introduce the legislation in stages, beginning with these larger venues, and review its implementation annually to assess its impact. It should carry out further research to better assess whether the threat to small businesses and venues is sufficient to require them to undertake anti-terrorism measures.

Adequate funding needs to in place to enable smaller venues or voluntary to implement the bill’s requirements, particularly if they fall within the enhanced tier of over 800 capacity. Evidence heard in the inquiry suggested that companies were already seeking to exploit uncertainty around the impact of the bill by offering expensive consultancy services. The Committee urges the Government to carry out a comprehensive communications campaign to ensure venues know what is required of them and where to get more information.

Despite playing a critical role in how the regulatory framework operates, there is a lack of clarity over the role of the regulator. This includes whether the regulator would be independent, who they would be accountable to, and what investigation and enforcement powers it would have. The Committee calls on the Government to ensure there are comprehensive proposals for the regulator are published in the next two months, before the bill returns to Parliament.

Michael Kill CEO NTIA Says: “The NTIA were pleased to be able to support the Home Affairs Select Committee’s pre-legislative scrutiny of the Terrorism (Protection of premises) Bill with sector specific evidence, and welcome the report released today.”

“While recognising that the overall intent of the bill is positive, there are concerns about its current lack of detail, proportionality, risk, legislative integration, regulatory framework and sector specific financial and operational impacts.”

Outdoor events continue to be at heightened risk of terror attacks and the Government should also ensure that they are covered by the legislation, the Committee finds.

“We are in agreement with the Select Committee in that the bill needs further clarity and evaluation to inspire confidence in its ability to effectively address and prevent terror attacks in the future.”

The Government should also ensure that the new duties established by the bill fall on the right people, and coordinate effectively with existing responsibilities. Training must be high quality, have a clear purpose and be to a prescribed standard if it is to have an meaningful impact.

“The lack of specific details and the range of uncertainties raised by the sector regarding the bill’s implementation and implications reinforce the committee’s report, which suggests that the bill requires significant improvement and refinement before it can be considered a practical and viable measure to enhance public safety in public spaces.”

The Committee was particularly concerned by low training standards in the security industry and urges the

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/

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 con-

tain fewer calories. Good for the consumer, good for the bottom line.

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

Faster service: Food cooks quicker.

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

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

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

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

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

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

MONE Y GUAR BACK ANTEE .

3 YE A WARR R ANTY .

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

REDUCING COSTS Increasing Margins

We strongly believe in cutting costs without compromising quality.

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

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

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

www.oilchef.co.uk

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

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Smart Soda UK’s High-End Healthy Hydration Solution Brings Sustainability Benefits to No1 Soho Place The development of the bridge tower was down to successful teamwork, involving Tricon Foodservice Consultants senior design consultant Stuart Wilcox, working with cooling and dispense equipment specialists Multiplex Welbilt Halesowen, and Italian draft dispensing system specialists Global Fountain.

“The bridge tower perfectly delivers on the brief to dispense a range of low- and no-sugar drinks, while at the same time eradicating plastic waste and reducing the client’s carbon footprint.”

With healthy hydration and sustainability as part of the brief, Smart Soda UK has recently installed a purpose-designed self-serve multidrinks bridge tower dispensing system for Apollo Management International LLP at its new premises at No1 Soho Place, London.

“This is the first, and only, dispensing unit of its type in Europe,” says Global Fountain’s Massimo Todeshini. “It was great to have the opportunity to work on the development of a bespoke unit which we know is operating perfectly and has been so well received. Despite the special nature of the unit, requiring the fitting of a lot of technology into such a small space, from the initial request to installation, took only eight weeks.”

Tricon Foodservice Consultants was appointed as sub-consultants by the project management team at Gensler, the architects, with a brief to deliver a system that provided a free-issue self-serve hydration solution plus a wide range of non- and low-sugar beverages. At the same time, they were looking to remove all plastic waste from the premises.

“Apollo had experience of self-serve multi-drinks systems in its New York offices, but those mainly featured branded sugary sodas, and the client asked us to find a supplier which could meet the brief, both for heathier drinks and a more environmentally friendly solution,” says Tricon Foodservice Consultants Project Director Chantal BourquinQuéva. “We found Smart Soda UK, which was able to offer more than just plain water and already provided a variety of dispense solutions. We then began the process of designing something special which suited the unique needs of the client and the aesthetics of the building.

“Sustainability is at the forefront of everything we do, and we are always looking to implement systems where we can use reusable products and avoid disposables. The development of the bridge tower selfserve dispensing system has been a complete success. We work with architects and interior designers, so the look and feel of the Smart Soda bridge tower drinks system is hugely important. Alongside the benefits of healthy drinks and sustainability gains, all parties have been impressed by the ease of installation – without too much disruption – and how flexible this solution can be, so we will be recommending similar solutions to other clients in the future.”

Tricon was also scoped with carrying out the tender process to bring a caterer for the site on board, and B-Corp certified Houston and Hawkes was selected.

SAVING SPACE AND TIME “We look after all of Apollo’s catering and hospitality needs from the restaurant to events, and that averages around 350 people a day,” says Houston and Hawkes general manager on site, Andre Welman.

It’s a Wrap

STAFF WELLBEING AND CARBON FOOTPRINT REDUCTION

“The bridge tower saves space and time. In respect of space-saving, we don’t need to store cans and bottles, or have rows of refrigerators, and we don’t have to manage lots of deliveries. Removing single-use plastic from the site, also saves the time which would otherwise be devoted to separating and storing waste for collection for recycling.

“With so many people using the system every day, the choice and variety of drinks has proved popular, and at lunchtimes almost everyone who comes through the door is using it. On our side, we also appreciate that the system is easy to clean and maintain.

“As a B-Corp business, genuine sustainability gains are hugely important to Houston and Hawkes, so the bridge tower system is a perfect fit for us. Eradicating single-use plastic, cutting energy use for refrigeration, and reducing the number of deliveries to the site all make a positive and measurable contribution.”

TEAMWORK DELIVERS FIRST IN EUROPE DISPENSE SOLUTION The Smart Soda bridge tower incorporates 10 Multiplex® CRAFTtaps.

Made from 100% stainless steel, each streamline post-mix valve tap delivers a durable and hygienic – easy-to-clean – dispense solution which ensures drinks are served at a consistent cold temperature and a consistent taste every time.

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, consumers repeatedly tell us

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.

Smart Soda is the world’s first water company to offer functional pHenhanced, vitamin-infused sodas and flavoured waters – crafted with alkaline water, and made with only reduced British beet sugar – or no sugar at all – via a post mix dispenser.

“We were chosen for this project as Smart Soda is well known for helping companies demonstrate that they care about staff wellbeing through the provision of unlimited, healthy and sustainable drinks,” says Smart Soda UK Operations Director Ian Webb.

“Smart Soda is all about the consistent quality and taste of the drinks, hence we source the best equipment to deliver our beverages to the highest standard. Our dispense solutions are delivered using a bag-in-box system – so the drinks are delivered in recyclable cardboard boxes. Bagin-box reduces carbon footprint by taking up less space and reducing weight in the supply chain.

“In this way, Smart Soda eliminates the creation, distribution, storage, and waste disposal of lorry loads of plastic bottles and cans. Each 5 litre bag-in-box drinks removes 120 (330ml) cans or 80 (500ml) bottles from the distribution chain.

“Our client is delighted that the bridge tower perfectly delivers on the brief to dispense a range of low- and no-sugar drinks, while at the same time eradicating plastic waste and reducing the client’s carbon footprint.

In addition, Gensler, the architect for No1 Soho Place is pleased with the way that the unit complements the carefully designed aesthetics.” www.smartsoda.co.uk

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

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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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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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

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISING

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Sustainable Resources

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Hygiene & Infection Control

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

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

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

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

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

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

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

involve hospitalisation including ICU and even death.

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

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

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

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

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

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

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

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

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

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

Do you have an up to date one?

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

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

All other water hygiene management carried out including:

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

Outdoor Leisure

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

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

Legionella risk assessments have been a legal requirement since 2001.

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

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

Please get in touch!

0800 111 4014 info@majorplants.co.uk

• ACOP L8 monitoring

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

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

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

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

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

SHELTER & SHADE

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

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

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

A Special Offer from Fenton Timber

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

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

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

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

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

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

Outdoor Leisure

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

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

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

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

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

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

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

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

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

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

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

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

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

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

At Monster Mesh we agree that your brand needs to

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

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

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

Monster Mesh

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Outdoor Leisure

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

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

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

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

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

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

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

Cinders’ production values are impressive - not only

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

We manufacture all our furniture in Derbyshire.

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

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

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

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

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

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

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

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

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

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

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

UK MANUFACTURE & BESPOKE BUILD

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

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

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

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

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

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

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

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

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

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

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

Outdoor Leisure

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Park and Urban Furniture ENHANCING REVENUE THROUGH OUTDOOR SEATING.

Businesses, such as restaurants, cafes, and pubs can significantly boost their revenue by providing outdoor seating options.

This strategy appeals to a broader customer base, as many individuals prefer the refreshing atmosphere while dining or shopping.

We have teamed up with some of the most renowned Scandinavian designers to develop products encouraging the local community to socialise and enjoy spending time outdoors.

Boasting a timeless aesthetic and improved usability, our park and urban furniture range will cope with heavy use and age beautifully over the years. Suitable for all weather conditions and environments.

Suitable for all weather conditions and environments, it has added value to many outdoor recreational spaces across the world.

The outdoor space creates a welcoming impression, enticing potential customers to stop by and support the establishment. Additionally, by offering outdoor seating, the business can accommodate more guests during busy times, resulting in higher sales and quicker table turnovers.

The improved customer experience fosters loyalty and positive word-of-mouth, further attracting repeat business. Consequently, this elevates the brand's image, attracting more customers, and ultimately driving revenue growth.

Email sales@hags.co.uk or visit www.hags.co.uk

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

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

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

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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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Catering Equipment & Kitchen Fit-Out Cooking Suites

Issue 171

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

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

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

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

fryer units, chargrills, ranges and griddles.

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

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

Why LP Group Mixers Are A Top Choice for Artisan Bakers

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

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

all with less wastage.”

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

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

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

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

Cooking Suites

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

www.blue-seal.co.uk

Catering Equipment & Kitchen Fit-Out

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

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

From restaurant kitchens to food warehouses - we

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

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

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

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

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

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

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

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

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

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

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

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

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

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

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 Sparcstudio Collaborates with Adveco Gas To Electric Decarbonisation Pennyhill Park on the Launch of New Luxury Cabanas 60

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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.

Pennyhill Park, part of the Exclusive Collection has unveiled four private spa cabanas with copper bathtubs and personal spa loungers as part of its offering. Located in 120 acres of Surrey woodland, Pennyhill Park’s luxury cabanas, designed by Sparcstudio, are like a luxury hotel room set in nature.

“We’re delighted to elevate our spa experience at Pennyhill Park even further,” explains Graham Copeman, General Manager at Pennyhill Park. “With the introduction of four bespoke luxury cabanas, it’s the perfect opportunity for guests to indulge in the best and feel at their best.”

Each elegant space features its own private copper bathtub and personal spa lounger. There is also a coffee machine, a fridge with stocked soft drinks, phone charging point and lockable storage for personal belongings.

Each cabana is named after a different herb – Bergamot, Lemon Thyme, Peppermint and Sorrel. The corresponding namesake herb has been planted around each respective cabana. These can be used for making signature infused water, tisanes and cocktails for guests.

A tablet is provided so guests can order food and drinks to be delivered directly to them.

STYLE BY DESIGN The cabanas at Pennyhill Park feature a neutral backdrop of materials accentuated with pops of colour on the bespoke inbuilt sofa.

Beverley Bayes, Creative Director at Sparcstudio comments, “We are delighted with the cabanas at Pennyhill Park spa. We worked closely with the client team to create the fully bespoke design, with the aim of creating a luxurious guest experience much like you would

expect in a treatment room or hotel suite.”

“Durability and ability to withstand the elements was a key factor in the design detailing and materials,” add Bayes.

The team used millboard decking and a wall cladding system with solid surface tops from Caesarstone. Exterior grade fabrics in the soft furnishings add a pop of colour. The roof louvre panels are fully waterproof and are remote controlled. Together with the blinds, these provide a sense of privacy and shade.

“We specified grasses to soften the edges of the cabanas, providing privacy whilst herbs add a subtle aroma,” explains Bayes. After twilight, a soft warm glow of light from concealed LED strip lighting brings the design to life.

Sparcstudio is a privately owned spa and interior design practice which specialises in the creation of award-winning Spa, Fitness, Wellness and Hotel facilities. The team has just been voted Top ID company 2022 by NEWH. Sparcstudio has an in depth understanding of operational issues, are known for their attention to detail in terms of delivery and specification of finishes that work in spa environments, and they apply a ‘bespoke’ design approach to all elements of every project, including pools, thermal experiences, treatment zones, luxury changing rooms, relaxation spaces and café restaurants, fitness areas, and Spa suites and accommodation. They always aim to create a unique product with a real ‘sense of place’, individuality and luxury and an elevated guest journey and experience. www.sparcstudio.co.uk

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.

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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Design and Refit

Create A Retro Cool Space with Stylish Seating

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

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

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

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

Carrying on the theme to your bar area, the

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

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

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

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

CardsSafe - 20 Years in the Hospitality & Leisure Industries

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

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

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

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

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

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

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

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

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

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

Property and Professional

10 Upcoming Hospitality Trends

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

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

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

1. BLENDED WORKSPACE/ LEISURE SPACE

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

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

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

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

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

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

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

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

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

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

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

4. INCREASED INTERNATIONAL TOURISM

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

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

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

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

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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.

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?

We provide the ideal educational space to gain new skills and experiences, build confidence 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.

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) 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.