CLH Digital - Issue #172

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 172

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“Lack of Faith” In Political Leaders To Protect Pubs Survey Reveals Picture by Simon Walker / No 10 Downing Street (https://creativecommons.org/licenses/by-nc-nd/2.0/)

Almost half of the UK public do not trust any of the mainstream parties to look out for the interests of British pubs a new survey has revealed.

The survey conducted by Campaign for Real Ale (CAMRA) reveals that two and five (43%) of those surveyed have a complete lack of faith in the Conservative Party, the Labour Party and the Liberal Democrat party to protect Britain’s licenced on trade, which is led to the campaign group issuing a stark warning to politicians ahead of approaching general election.

Labour’s Keir Starmer fared best, with 17% of Britons saying they would trust him to look out for the interests of pubs, whilst current Conservative PM, Rishi Sunak, only had the trust of 9%. Liberal Democrat leader Ed Davey came in at the bottom of the pack with just 3% of Brits saying they would trust him to look out for the interests of pubs.

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CLH Digital

Issue 172

Editor's Viewpoint

Welcome to the latest issue of CLH Digital Are you surprised by our lead story?

A staggering 43% of the country do not trust mainstream parties to look after the interest of pubs. I suspect if that was widened, the public would not trust them to look after most things!

But it does make dismal reading. In all my years (23) editing this publication I often report on how vibrant and resilient the sector is in spite of, and not because of, any government action.

Successive governments use the sector as a cash cow, loading indirect tax after indirect tax on the public.

This week we have seen changes to our duty laws. I don't think anybody will doubt that duty in EDITOR the UK on trade sector needed shaking up. One of the stories I remember from my old college days was that duty on sparkling wine was added to help fund our war against Napoleon I was never removed. How true this is I don't know, but when it comes to taxes nothing would surprise me.

Peter Adams

The on-trade sector is grappling with mounting challenges, and while there are winners and losers in the duty changes I fear it is yet another blow, resulting in further increased costs.

The implications of these changes are vast, especially for a sector already burdened by inflation, soaring energy costs, increasing interest rates, and the weight of unfair business rates.

The changes are set to drive up costs. Duty paid on draught beer in pubs will be frozen, but the tax increase on packaged beer is set to have an impact on both breweries and pubs, adding an extra £225million of costs per year across the industry, ultimately leading to higher prices for consumers.

In an environment where consumers are becoming increasingly price-sensitive, this could deter them from frequenting pubs, bars, and restaurants, further denting the sector's already fragile revenues.

We here at CLH NEWS have often highlighted disparity with our duty laws compared to the European union. In comparison to our European counterparts, the UK already faces higher duty rates. For instance, Germany, France, Spain, and Portugal all have lower duty rates on alcoholic beverages, giving their on-trade sectors a more competitive edge.

Our lead story, for any government, is as shameful as it is staggering. Almost half the country having no trust, and given the myriad of challenges the on-trade sector faces, any future government must step in and provide the support it urgently needs to survive and recover.

Once again only “my tenpenneth”, and would welcome any input from readers but I have put together some key suggestions to alleviate the burden and help the sector back on track: 1. Temporary Duty Relief: To ease the financial burden on businesses, the government should consider granting a temporary duty relief to on-trade establishments. This measure can provide some much-needed breathing space for struggling businesses, allowing them to focus on recovery and regaining stability.

2. Temporary Reduction in Hospitality VAT. Regular readers will know we have often highlighted how successful this has been for years in other EU countries and the reduction down to 12.5% for a minimum of two years proved to be successful here too.

3. Business Rates Reform: The government should urgently address the issue of unfair business rates. An overhaul of the rates system is long overdue, and it could provide much-needed relief to pubs and bars facing astronomical charges.

4. Incentives for Energy Efficiency: As energy costs soar, the government can incentivize businesses to invest in energy-efficient technologies. Grants or tax breaks for adopting greener practices would not only reduce operational costs but also benefit the environment.

5. Low-Interest Loans: Access to low-interest loans can help businesses manage their cash flow and invest in their recovery. The government should work with financial institutions to create tailored financial support packages for on-trade establishments.

6. Promote Staycations: Encouraging domestic tourism can give a much-needed boost to the on-trade sector. Government-led campaigns promoting staycations can drive footfall to pubs, bars, and restaurants, reviving the hospitality industry.

7. Add hospitality to the shortage occupation list (SoL). The sector is going through a recruitment crisis, particularly skilled hospitality workers and the government changed the rules for adult social care and it should do the same hospitality Please feel free to email us or contact us on social media if you have any points to be raised which can be added to the above.

Great news that hospitality is set to make almost £18 million as the “Lionesses” take on Nigeria on Monday. The round of 16 kicks off tomorrow, Saturday, with Switzerland versus Spain, but all eyes will be on England on Monday, where, according to a report on page 13, an extra £10.6 million will be spent on drinks alone.

And I will be one of them! There is a great sports pub within walking distance of where I live and I have already made arrangements to catch up, other than watching a game live there is no better place to watch a football match than the great British pub!

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.

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

Published by Published by

“Lack of Faith” In Political Leaders To Protect Pubs Survey Reveals Issue 172

(CONTINUED FROM FRONT COVER)

CLH Digital

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industry, at a time when businesses and consumers have already been battling high inflation for months on end.

Consumer organisation CAMRA has always maintained party-political neutrality in its campaigning, having worked closely with all major political parties in its 50-year history.

The network of grassroots campaigners that make up the 150,000 strong organisation work with elected representatives at every level, as well as fighting for pubs, social clubs, brewers and cider makers with more direct campaigning.

The changes, which are being introduced as part of wider reforms announced in 2021, simplify the regime so that duty paid on all alcoholic drinks is relative to their strength (ABV).

The move is part of the Government's plan to incentivise the production of lower-strength alcoholic drinks, with products qualifying for the new lower rate of duty now being anything less than 3.5% up from 2.8% in the previous system.

“MEANINGFUL ACTION”

POSITIVE STEP

Despite recent lobbying successes for the Campaign, including the introduction of a lower rate of tax for beer and cider sold on draught, the organisation voiced its concerns for the future of British pubs.

The long-awaited introduction of this new system is a positive step forward, says the British Beer and Pub Association, but with other cost increases showing no signs of let up and the overall rate rising due to inflationary pressures, pubs and brewers are pleading for Government to guarantee an end to price increases and stop further hikes to duty in the future.

CAMRA’s National Chairman, Nik Antona commented, “Sadly, this data suggests that the public’s perception is that our beloved locals have often been an afterthought in politics. We often hear politicians playing lip service to the community and social value of our locals – which is brilliant – but we need that to be backed up with meaningful action.

“With a general election approaching, these results should be a wake up call for politicians, who need to have substantive policies in place to address the catalogue of issues facing the pub trade.

“CAMRA believes our pubs and social clubs deserve a fighting chance with urgent action needed on energy prices, Business Rates, a fix for the takeaway pints issue caused by the new Alcohol Duty system, and the right for licensees to choose what products they keep on the bar without stock lists being dictated by pub companies.”

'NO MORE COSTS' This lack of public trust follows this week’s changes in duty which will see UK brewers and pubs incur cost increases with beer duty reaching the highest level it has ever been.

Brewers will now pay 10.1% more tax on bottles and cans of beer, meaning tax will make up around 30% of the cost of a 500ml bottle.

At the same time, duty paid on draught beer in pubs will be frozen but the tax increase on packaged beer is set to have an impact on both breweries and pubs, adding an extra £225million of costs per year across the

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: "Our duty system was long-overdue reform, to better incentivise the production of lower-strength products and nudge consumers towards them. This is a very welcome change for our industry which will help to generate even more variety and greater innovation in our sector, as is the freeze for draught beer to support pubs.”

"But brewers don't just supply draught products, they package beer in bottles and cans for enjoyment in pubs and at home as well, so the 10.1% duty increase will have a huge impact, and overall will likely lead to costs going up across the whole category.”

ENORMOUS PRICE HIKES "This will be on top of the enormous price hikes they've faced on energy, barley, wheat and other key commodities across their supply chains over the past two years. The cost of consumer goods have risen on average by 24% in that period, but brewers have worked hard to keep the impact of disrupted supply chains and cost increases to customers at a minimum, with average cost of beer increasing by just half that, at 12% because the last thing they want to do is price people out of enjoying their favourite drinks.”

"We need the Government to guarantee there will be no further increases to duty in the coming months, because there is only so long our brewers and the pubs they supply, can continue to shield customers from these rising costs so that a pint at the local remains affordable for everyone."

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Checking in to the Future: Navigate Operational Challenges in the Changing Hotel Landscape 4

CLH Digital

Issue 172

By Penny Brown, Managing Director at Burgh Island Hotel (www.burghisland.com) DEPLOYING TECH WHILE MAINTAINING HOSPITALITY’S HUMAN SIDE

Britain’s hotel industry has faced no shortage of hardships that have tested its resilience: World Wars, economic meltdowns and, most recently, the pandemic.

Technology is providing a world of new opportunities for hoteliers.

With 43% of UK hospitality businesses currently operating with fewer employees than required, solutions such as automated check-in booths provide relief to overburdened workers. Likewise, with 48% of travellers stating personalised experiences are more important than ever, according to IHG, AI is able to sift through vast amounts of data and extract invaluable insight to finetune each guest’s stay.

Even today, establishments are contending with the rise of alternative accommodation, changing sentiments towards sustainability, a severe talent shortage, and the rapid pace of technological development.

Given the sheer number of issues hospitality currently faces, this might be the most challenging period in its long history. Undoubtedly, operational obstacles lay ahead — but as the industry has shown time and again, with the right approach, there is nothing it cannot overcome.

STANDING OUT FROM THE CROWD A world of accommodation options is now just a quick Google search away. With the rise of apartment hotels and rental sites such as Airbnb, the market has never been more competitive.

which provides guests with a unique experience before they have even made it through our doors.

KEEPING UP WITH THE CHANGING CONSUMER Where guests once turned a blind eye, most are now conscious of the environmental cost of their itineraries. A recent report from the World Travel and Tourism Council (WTTC) found that 69% of travellers are actively seeking sustainable options in 2023.

However, despite the opportunities that tech offers, hospitality still requires the human touch — not just in how it treats its guests, but also its employees. When times are tough, it’s those front of house that carry most of the burden, dealing with unexpected issues and juggling roles that aren’t in their job description.

To stand out, hotels must identify what they offer that no other establishment can. At Burgh Island, we’re fortunate to be located on our own tidal island that grants guests access to Devon’s unspoiled shores. They can spend their mornings swimming with sharks and afternoons dipping in the island’s natural rock pool. Coupled with a packed schedule of entertainment — from black tie balls to murder mystery weekends — and eye-pleasing rooms draped in art deco masterpieces, our hotel offers much more than a place for travellers to rest their heads.

To appeal to the conscious consumer, hotels must implement sustainable practices throughout their operations. Embracing clean energy such as solar, wind or even tidal for coastal establishments, or sourcing ingredients from local producers will show potential guests that you truly share their concerns.

While saddening, it’s unsurprising that 68% of hospitality workers have experienced poor mental health according to a recent Hospitality Action survey. Simple measures, such as flexibility when planning rotas and offering adequate training, can go a long way. As hoteliers, it’s our responsibility to ensure our employees are happy and well, and we must put this above any and all operational issues we may be experiencing.

Not only is it the right thing to do, but happy employees make happy customers.

However, hoteliers should not only consider the positive aspects of their establishment’s individuality. Often, these unique features will present operational challenges that no amount of prior experience could have prepared us for. At Burgh, for instance, we frequently find ourselves cut off from the mainland and the transport links it provides. The solution? The world’s one and only third generation hydraulic sea tractor,

For establishments such as Burgh Island that have served guests for decades, our history is such a large part of our charm. However, when it comes to the future of our planet, hotels cannot afford to get stuck in the past. Some 59% of consumers will walk away from businesses that fail to act on climate change, according to Dentsu International, so modernisation is not a choice, but a requirement.

Like an unruly guest that has had one too many cocktails, the myriad of challenges hoteliers face is unpredictable and difficult. But staffing shortages, rapid innovation and changing demands are nothing the industry hasn’t dealt with countless times before. Rather than closing the door in the face of change, welcoming it with open arms will make it far easier to deal with the operational challenges that accompany it.

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

New Duty Hike Putting More Pubs at Risk of Closure Issue 172

With alcohol duty increasing, finance specialists, RIFT, have launched a petition to reinstate the freeze in place since Autumn Budget 2020 to help Britain’s beleaguered pub trade, as the cost of some of our favourite pub tipples is set to climb by as much as £1.30.

This Saturday (5th August) is World Beer Day, but the nation’s pubs could be forgiven for not wanting to celebrate, as today, the Government will remove the freeze on alcohol duty that has been in place since the Autumn Budget 2020.

HOW MUCH IS PAID TO HMRC IN ALCOHOL DUTY? Alcohol duty is the tax levied by HMRC on all alcoholic products such as beers, cider, wine and spirits.

Analysis by RIFT shows that total alcohol duty paid to HMRC climbed from £7.6m in 2003/04 to £12.1m in 2020/21 – a 60% increase. At the same time, alcohol duty as a proportion of all HMRC receipts during 2020/21 sat at 2.1%, the second highest level seen in the last two decades.

During the Autumn Budget 2020 and the height of the pandemic, the Government decided to freeze the rate of alcohol duty to hand the hospitality sector a lifeline, with a six month extension granted in December of last year and applicable from 1 February to 1 August 2023.

THE BENEFIT OF THE FREEZE ON ALCOHOL DUTY Following the freeze implemented in the 2020 Autumn Budget, total alcohol duty paid as a proportion of all HMRC receipts fell to 1.8% in 2021/22, the lowest annual proportions seen in the last 20 years. It then fell further, with alcohol duty accounting for just 1.6% of all HMRC receipts last year (2022/23).

WHAT DRINKS ARE DUE TO SEE AN INCREASE? As of 1st August, the freeze in alcohol duty will come to an end, meaning that the duty owed on many of our favourite beverages from the boozer will climb, further reducing the profit margin of the nation’s pubs who are likely to have little choice but to pass this price hike onto the consumer.

Fortified wines such as port (+£1.30) and sherry (+98p) are set to see the largest increase, climbing by 44% per bottle. A bottle of vodka is set to increase by 77 pence per bottle, while a bottle of wine is due to increase by 44 pence.

Bottles of beer (+3p) and cider (+2p) are also due to increase in cost but there is some good news for the nation’s pint lovers.

While the freeze on alcohol duty is set to end, pubs will see an increase in the value of Draught Relief from 5% to 9.2%, which will reduce the tax burden on draught beers and ciders under 8.5% ABV and in containers of at least 20 litres However, further research by RIFT shows that while this means the duty owed on a pint will remain static, pubs are already being squeezed at the pump, taking just 45% of the price charged on a pint.

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Breakdown of a pint RIFT has broken down the price of a pint to highlight that even with the freeze on alcohol duty and Draught Relief, pints are far from profitable.

The breakdown shows that the average cost of a pint is currently £4.57. Before it even reaches the pump, £1.11 of this goes towards the brewery (79p) and the distributors (32p). A further 91 pence is paid in VAT, with 49 pence paid in alcohol duty.

In total, £2.51 is paid from a pint before the pub takes its remaining £2.06 share. However, this £2.06 isn’t pure profit, it also has to cover costs such as the rent on the premises, running costs such as energy bills and staff wages.

Duty hike could shut more pubs Previous research by RIFT found that some parts of Britain have seen as many as 69 local pubs close their doors in the past two years.

With the nation’s pubs already struggling to make ends meet due to high energy prices, the cost of living crisis, and dented consumer confidence as a result of the current economic landscape, there are fears that the increased cost of alcohol duty could cause more to shut their doors.

Petition to reinstate the freeze on alcohol duty RIFT has launched a petition to urge the Government to consider reinstating the freeze on alcohol duty, to help the nation’s pubs negotiate the current economic turmoil and to prevent more from calling time at the bar for good.

Find out more about RIFT’s Petition here.

Bradley Post, MD of RIFT, commented: “The pub trade and wider hospitality industry was decimated during the pandemic but it’s fair to say that they were struggling before Covid came along and this struggle is set to become all the greater with the freeze on alcohol duty ending.

Even with the current freeze in place and the soon to be introduced Draught Relief, pubs pocket less than half of the cost of a pint and they still need to cover their own costs before they can make a profit.

They simply don’t have the wiggle room to absorb a further increase in alcohol duty due on other products and so the unfortunate reality is that this increase will be felt by the consumer.

With households still struggling with the high cost of living, the jump in the cost of our favourite tipple is likely to dampen appetites and a drop in customer spending could spell the end for many of the nation’s pubs.

The pub is a British institution and we can’t allow this to happen, so we’re petitioning the Government to reinstate the freeze on alcohol duty and we ask that you help support the cause by signing it.”

Can Staycations Help Save The Village Pub? 6

CLH Digital

Issue 172

Camping could be the saviour of village pubs up and down the country, according to the latest figures from Pitchup.com.

Data from the booking site – Europe’s largest outdoor accommodation provider – found that on average, country pubs that provide camping pitches alongside their traditional food and drink offering make £14,000 extra per year in pitch bookings alone, with some earning the same again in extra food and drink sales.

But according to Pitchup.com, a growing number of rural pubs are now turning to camping to keep the wolf from the door.

Dan Yates, founder of Pitchup.com, said that pubs offering camping facilities often felt a double uplift in revenue.

He said: “Clearly, when it comes to camping, pitch fees are the most obvious source of new revenue.

“But our data also shows that campers, who tend to be in the holiday mood and don’t have to worry about driving home, spend more per person on both food and drink in the pub than the majority of other customers.

“It’s a double win that can help pub businesses turn a profit even with soaring energy prices and the other challenges facing the industry.”

One pub that has experienced the benefits of camping first hand is the Thames Head Inn near Cirencester.

The money could be the difference between going out of

Run by husband and wife team Ben and Nicola Lord, last year the business generated £40,000 from 11 pitches, with the couple estimating that 95% of their campers also spent money in the pub.

The news comes after data released by the Altus Group earlier this year found 51 pubs were being forced to close each month in England and Wales, due to soaring energy costs.

Nicola said: “Having camping pitches has made a massive difference to us.

He added that under a recent and welcome change to Permitted Development Rights, publicans can now run campsites for up to 60 days per year without needing to apply for extra planning permission.

“So many guests tell us that they stay with us because of the pub.

Adding the camping pitches is the best decision we’ve ever made for the business in 18 years as landlords.”

Mr Yates said: “Providing accommodation is a logical step for pubs wanting to generate extra revenue.

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This follows the closure of nearly 400 pubs in England and Wales in 2022, as labour shortages, soaring inflation, and falling consumer confidence had a devastating impact on the industry.

The Red Lion, in Brinkley, Cambridgeshire, is another pub that has seen significant benefits from opening a campsite.

Situated around 15 minutes from Newmarket, the 450-year-old grade II listed pub is known for the quality of its home-cooked food.

Owners Morris and Gwyn Fenton said the campsite has a significant impact on the takings of the pub.

“We’ve found 50%-plus of campers spend around £100 in our bar/restaurant, and for a small country pub that’s significant,” said Morris.

Demelza Hoban of Grange Paddock Camping, West Torrington, Lincolnshire added: “My friends own the Adam and Eve pub in Wragby, just down the road from our farm, and said they saw a notable uplift in customers in the last two years with the majority saying that they came from our campsite.

“They were thrilled with the extra business and keep asking whether I’ll be doing it again.”

Dan Yates added that camping was a great fit for pubs with a small pocket of land as the infrastructure needed to set one up was already in place, meaning upfront investment costs were minimal.

“The great news is, if the pub has just a small pocket of land, this can be done at an extremely low cost.

“A lot of people who enjoy camping are quite happy with just basic facilities – running water and a toilet, and car parking close by – and pubs already benefit from this infrastructure, so the upfront investment is minimal.

“But the returns can be significant. An average site generates around £14,000 of extra revenue in pitch fees alone, although top performers pull in many times more than that.

“Add to this the fact that the vast majority of campers spend significant sums in the pub and publicans start to see a real value in the addition of a campsite.

“At a time when pubs – particularly rural pubs – are really struggling to stay afloat in an incredibly challenging trading environment, camping is a realistic option to turn a business around, sure up the future and make it sustainable in the long term.”

Publicans keen to explore starting a campsite have a number of options including Permitted Development Rights, signing up to an exempt organisation, or applying to their local council for planning permission.

Drinks Sales Dip Again As Soggy July And Rail Strikes Go On Issue 172

On Premise drinks sales have fallen year-on-year for the second week in a row following widespread poor weather.

CGA by NIQ’s Drinks Recovery Tracker, which measures average sales in managed venues, shows sales in the seven days to Saturday (22 July) were 3% down on the same week last year. It is a second week in the red after a 0.3% drop in the previous seven days, which followed 11 consecutive weeks of yearon-year growth. It is the On Premise’s worst performance since late April.

Last week’s drinks sales also suffered from tough comparatives with the heatwave of July 2022, and from rail strikes that reduced footfall in some cities and towns. On the two main days of strike action, Thursday and Saturday, sales were 5% and 7% behind the same days in 2022. Daily sales fluctuated widely across the week, from a low on Monday (down 13%) to highs on Wednesday and Friday (up 6%).

There were also wide variations in sales by category. Wine sales were 13% ahead year-on-year as consumers

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turned away from beer gardens and towards food-led occasions. Cider sales dropped 19% as drinkers headed indoors, though beer achieved modest 1% growth. Soft drinks were down 4%, while the spirits category (down 13%) had its worst week since April.

“After 11 consecutive weeks of year-on-year growth, it is disappointing to see the tracker showing decline in the latest week,” says Jonathan Jones, CGA’s managing director, UK and Ireland. “However, with the context of rail strikes and much poorer weather than last year, we shouldn’t be viewing this week in isolation as a barometer for the health of the sector. Our research shows that consumers, particularly the core On Premise visitor, are still keen to come out into the trade and are prioritising eating and drinking out above other discretionary spending. With the majority still telling us that this is the main way they socialise with others. So, whilst we will all be hoping for brighter weather and an end to transport disruptions, we shouldn’t be too concerned by this short-term dip in performance.”

Bristol Hoteliers Support Walk For Wellbeing Elland Brewery’s 1872 Porter (6.5% ABV) has struck gold and has been crowned the best in Britain after winning the Campaign for Real Ale’s (CAMRA) prestigious Champion Beer of Britain competition.

The 1872 Porter was crowned the official winner at this year’s Great British Beer Festival (GBBF), following a rigorous and hard-fought competition. The beer has been awarded Champion Winter Beer of Britain four times previously, the most recent being this year.

Champion Beer of Britain co-ordinator Christine Cryne said it was a deserving champion, despite incredibly strong competition. She described the beer as a ruby black porter, with chocolate and caramelised fruit flavours with a hint of black toffee on the nose. The judges enjoyed its smooth mouthfeel with a finish that is roasty and dry. A satisfying and remarkably easy drinking porter.

Brewer Rob Thomas said: “It is absolutely unbelievable to win this accolade, we really didn’t expect it. For a team of three people to win the supreme award is fantastic. There is a real passion for more traditional styles – and for a very good reason, they taste fantastic!

“The beer is steeped in history with the recipe dating back more than 150 years. We thrive on these sorts of styles and this is testament to what people enjoy drinking: steeped in history, tradition while embracing innovation”.

Laura Emson, CAMRA’s National Director responsible for the competition, says: “Congratulations to Elland Brewery for winning this year’s Champion Beer of Britain Award. As ever, it was a highly competitive final, with the judges having a difficult decision to make.

Congratulations to all the finalists – it really shows the wide range and amazing cask beers which are available for all to enjoy.

Just 1 In 10 Brits Say A Pint Is Affordable Issue 172

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CAMRA calls for action on business rates and energy bills to alleviate pressure on pubs

and community value of the on-trade in the alcohol duty system for the first time.

Research commissioned by consumer organisation CAMRA (the Campaign for Real Ale) shows that only a small minority of Brits (10%) feel that a pint is affordable.

Despite this, the price of a pint has continued to rise as the cost-of-business crisis has hit pubs and brewers, forcing them to increase prices. At the same time, the cost-of-living crisis has meant that many consumers can’t afford to spend as much supporting local pubs, clubs, brewers and cider makers.

Despite some variation, the figures paint a grim picture across the whole of Britain. Drinkers in Scotland felt the most out of pocket at the bar, with just 6% saying a pint was affordable. Despite having some of the steepest prices in the UK, a high of 15% of Londoners said they found a pint affordable.

Commenting, CAMRA National Chairman Nik Antona said: “This data shows how vital it is that government takes action this autumn and use their planned fiscal event to reassess the huge financial burden they place on the trade.

CAMRA has long called on government to level the playing field between regulated, community venues like pubs and social clubs, and off-license venues like supermarkets, which face far lower levels of regulation and tax.

Additionally, the beer tie and other exclusive purchasing agreements mean many publicans are locked into contracts that mean they must buy beer and cider at higher than market prices, further increasing prices at the bar.

“A pint down the pub with friends is one of life’s simple pleasures, as well as being a unique part of our cultural heritage. It’s devastating that so few of us feel that this is affordable.

The Campaign celebrated lobbying success with the introduction of a new draught duty rate on 1 August.

Under this new system, beer and cider sold on draught pays a lower rate of tax, which recognises the social

“Our campaigning priorities over the next few months will be calling for a shakeup of the punishing Business Rates systems, action to address energy costs, seeing the draught duty rate refined to work better for pubs, and working to secure increased access to market for small UK brewers.”

Braintree Pub Re-Opens Following Major Investment The Nags Head provides a wide range of drinks offers, including cocktails, wine and fizz promotions, and will host regular entertainment including karaoke, quiz nights and live music to bring local residents together. In addition, Louise and the team look forward to supporting several community initiatives including the local foodbank and raising money to have a lifesaving defibrillator installed on-site.

The Nags Head in Market Place, Braintree re-opened last Friday on the 28th July following a major investment of £210,000.

The pub is part of the Proper Pubs division at Admiral Taverns and has undergone a complete interior transformation and now features brand new fixtures, fittings and flooring throughout. Thanks to the refurbishment, the Nags Head now boasts a modernised look and fresh décor, to appeal to all the local community. Outside, the pub hosts recently updated lighting and signage to welcome customers in as well as a small courtyard area to enjoy during the summer months.

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

To celebrate the reopening, customers got to enjoy a special live performance from popular local band, The Locals, on Friday night from 8pm.

On behalf of the Proper Pubs team, we would like to wish our community hero, Louise Crosbie, and the whole team every success for the future in making the Nags Head a fantastic hub of the community”.

Operator of the Nags Head, Louise Crosbie, said: “Opening night was fantastic, it was amazing to see all our customers, old and new, coming to see what the pub has to offer!

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

Proper Pubs is always supporting its communities through an array of events and charity fundraising initiatives, from Easter Egg collections to local foodbank donations and charity walks. Proper Pubs recently installed its 100th defibrillator across its estate through fundraising with the help of its locals.

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10

Tips For Negotiating A Commercial Lease

CLH Digital

Issue 172

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.

You are then ready to negotiate. Here are some useful points to note and tips for this stage:

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

• 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.

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Small Business Confidence Stalls In Q2 Following Base Rate Hikes Issue 172

Downbeat economic conditions in the second quarter dampen upswing in confidence registered in the first quarter, but medium-term optimism recovers among small firms • The UK Small Business Index (SBI) from the Federation of Small Businesses (FSB) fell to -14.2 points in Q2 2023, down 11.4 points from Q1 2023 • Two in five small firms saw revenues fall over Q2 – only one in three saw an increase • Exporters have had a better quarter, with one in three having seen a rise in export volumes (against just over one in five in Q1) • Three in ten small businesses who applied for credit were offered an interest rate of 11% or more, a new SBI record.

Small business confidence has slipped downward in the second quarter after a strong recovery at the start of the year, with FSB’s Small Business Index (SBI) headline confidence measure falling to -14.2 points in Q2 2023, down from -2.8 points in Q1.

The decline reflects the downbeat economic conditions small businesses had to navigate over the quarter, with stickier-than-expected inflation, while two base rate hikes added pressure to index-linked debt repayments.

Q2’s result is however more positive than the same quarter in 2022, when confidence plummeted to -24.7 points as energy prices surged in the immediate aftermath of Russia’s invasion of Ukraine and inflation climbed steeply, sparking the first wave of the cost of doing business crisis.

There were strong sectoral differences in confidence, with accommodation and food services falling by 18.1 points to reach -35.8 points, while wholesale and retail tumbled by 12.6 points to reach -37.8 points.

Revenues over the second quarter among small firms were in line with the previous quarter, with one in three small businesses reporting that they increased (33%, compared with 34% in Q1), and two in five reporting that they decreased (41%, unchanged from Q1).

However, looking ahead, small firms’ revenue expectations have dampened, with only a third in Q2 (32%) expecting to see sales rise in the

next three months compared to two in five in Q1 (39%), while a third (36%) expect to see a drop in sales, compared to a quarter in Q1 (26%).

The medium-term outlook was slightly rosier, with half of small firms anticipating growth over the next 12 months (51%), up from 46% in the first quarter. The proportion bracing for contraction remained steady, at around one in seven (14% in Q2; 13% in Q1).

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“There are undoubtedly challenges ahead. Small firms are already feeling the impact of rate rises on their margins, and through lower consumer demand, and further increases will undermine the prospects of a recovery in confidence. Small businesses are very alive to the danger that interest rate rises will overshoot the level needed to curb inflation, and will instead act as a drag on economic expansion.

Employment numbers shrank as more small firms saw labour costs increase in Q2. One in seven small firms said their employee numbers declined over Q2 (14%, up from 12% in Q1), while one in eight said their employee numbers rose (12%, unchanged from Q1).

“Amid the rate rises and sticky inflation of the second quarter, and with economic growth underwhelming at best, it’s disappointing but perhaps not surprising that the momentum from the first three months of the year petered out somewhat – but small firms are survivors, and there are positive signs in our findings.

Looking at barriers to growth for all small businesses, the domestic economy remained the most-cited concern, noted by three in five small firms (61%, unchanged from Q1). Consumer demand ticked upwards as a concern, from 30% in Q1 to 36% in Q2, while – thankfully – utility and fuel costs declined notably as concerns, falling respectively from 33% to 25% and 13% to 8% between the first and second quarters.

“The proportion of small firms saying that their cost of doing business was higher than in the same period last year has eased back slightly from last quarter’s record high, which resonates with the most recent inflation figures, and offers a small sign of hope that inflation may finally be on its way to being tamed.

Rising costs were an issue for the overwhelming majority of small firms, with 85% saying they had risen compared with the same period in 2022. This is a slight fall from the previous quarter, which registered a record high of 92%. Almost half (49%) of small businesses reported an increase in labour costs and one in five (20%) reported an increase in financing costs, up from 45% and 15% in Q1 respectively.

Three in ten small firms (30%) who applied for finance were offered a rate of 11% or more; in the same quarter last year, this was true for only one in eight firms (12%). Likewise, the proportion of small firm finance applicants who were offered a rate of up to 4% fell from over one in three (37%) to just one in 20 (5%) between Q2 2022 and Q2 of this year.

Martin McTague, FSB’s National Chair, said: “Although the upturn in small firms’ confidence from the first quarter didn’t carry over into the second quarter of the year, the message from our research is that small firms’ confidence in the future is looking rosier. Over half of all small firms expect to grow over the next year, for example.

“It is also very welcome to see energy and fuel costs falling in the rankings of small firms’ most-cited barriers to growth. Small businesses have shouldered huge cost burdens, with many seeing their energy bills soar, and we would once again urge all energy companies to allow small business customers to ‘blend and extend’ their energy contracts, to take advantage of lower wholesale prices compared with this time last year.

“Given the right conditions for growth, small firms have the potential to power a groundswell of economic activity. With the domestic economy the biggest perceived barrier to growth, however, they are in something of a catch-22 situation.

“The Government should get ahead of the curve, and take the summer to plan a programme for enabling small firms to grow and invest; tackling late payment in the official response to the recent late payment consultation would forge a path to an environment where late payments are all but eliminated.

“Taking concrete action on late payment would help to unlock confidence in the third quarter, especially with the end of the rises in the base rate perhaps finally in view.”

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CLH Digital

Issue 172

Revealed: The Industries with The Highest Staff Satisfaction Levels According to new research of some of the biggest industries, restaurants have the happiest employees overall.

10

Energy

4.1

82

7.01

12.03

Today’s businesses face fierce competition and it’s becoming increasingly difficult for companies to set themselves apart from the crowd. With new businesses being launched every day, attracting and retaining talent has never been so important.

11 12

Education Food

3.7 3.6

74 72

1.20 1.64

8.80 7.66

13

Chemicals

3.5

70

3.05

6.84

14

Soft drinks business

3.5

70

2.35

6.60

15

Retail & Building materials

3.3

66

2.18

3.97

Some industries are known for the incredible opportunities they offer, but other sectors remain shrouded in mystery when it comes to employee satisfaction.

TrouDigital has looked into how this varies across some of today’s biggest industries, to reveal which sectors are best for workers, and which are best avoided.

To do this they gathered data which included feedback and reviews from job seeker platform Glassdoor, along with employee numbers and annual turnover. They then divided the annual turnover of each company by the number of satisfied employees, in order to calculate profitability per satisfied employee. The results were then ordered to create a list of most to least satisfied industries.

The clear winner in terms of employee satisfaction is the restaurant industry. This industry achieved a satisfaction score of 73%, giving it an average score of 56.60 for the most satisfied employees.

According to the research, the top 15 industries for employee satisfaction were:

Despite recording the highest percentage of employee satisfaction (82%), the energy sector failed to top the poll. This sector was ranked 10th, despite having the best Glassdoor reviews in the study.

TrouDigit al RANK

Industry

1

Restaurants

3.7

73

57.40

56.60

2

Retail Financial services

3.6

72

17.75

55.69

3.9

77

37.77

44.24 42.30

3

Average Glassdoor Rating

Average Satisfaction %

Revenue / satisfied employee (score)

Final TrouDigital avg. score (most satisfied employees)

4

Construction

4

81

12.63

5

Real estate

3.9

78

27.60

20.18

6

Insurance

3.7

73

4.01

16.85

7

Media E-Commerce & Retail

4

80

3.12

13.31

3.3

65

13.47

12.93

4

80

1.46

12.75

8 9

Manufacturing

The retail sector was a close runner up, with a satisfaction score of 55.69, with the financial industry coming in third. This sector achieved an average score of 44.24, and an impressive employee satisfaction rating of 77%.

Some of the least satisfied employees were found in the building materials industry, which came last in this study. The industry had an average score of 3.97, with 66% of employees recording good satisfaction levels via Glassdoor.

Alistair Cousins, Marketing Manager at TrouDigital said: "Employee satisfaction is more than just an indicator of workplace morale, it is a barometer of a business's overall health. Higher employee satisfaction generally equates to increased productivity, reduced staff turnover and ultimately, improved revenue. Our study was designed to highlight not only the industries that excel in this area, but also those with room for growth.

"The data highlights that every industry has unique challenges and successes when it comes to employee satisfaction. This reinforces the need for tailored communication and engagement strategies. We are currently working with organisations across a range of sectors globally to enhance their internal communication, boost employee engagement, and ultimately, drive employee satisfaction. By providing a platform for instant, engaging and targeted communication, we are helping organisations foster an environment where employee satisfaction can flourish.”

The British Street Food Awards in Association with Majisign 1

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

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

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

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

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

Issue 172

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2023 Women’s World Cup: Round Of 16 Retail And Hospitality Spend Set To Reach £79 Million • 1.3m consumers plan to tune into the stage from hospitality venues, generating £17.8m worth of sales

on decorations as consumers prepare to watch the first set of knockout games.

• Hospitality venues set to make £10.6m in drinks sales alone

Despite most fans set to watch from home due to the early kickoff times of the games, the hospitality sector is still set to welcome sales of £17.8m as 1.3m fans brave a morning trip to their local pub, bar or restaurant. Breaking this down further, UK hospitality venues are expected to make £10.6m from drinks sales and £7.2m from food sales.

Retail and hospitality sales are predicted to reach £79m during the 2023 FIFA Women’s World Cup Round of 16, kicking off Saturday 5th August, a new report reveals.

Forecasts from the Women’s World Cup 2023 Spending Report VoucherCodes.co.uk, suggest that 6.6m supporters around the UK will tune into the first knockout round of the tournament Of the total viewers, 5.3m (80%) are set to watch from the comfort of their own homes. As the tournament is being held in Australia and New Zealand, fans are presented with plenty of early starts, meaning only 1.3m (20%) people are estimated to watch the competition from their local pub, bar or restaurant.

As a result, retail spend is set to far outweigh spending in hospitality venues. Throughout the Round of 16, retailers can expect to see 4.1m shoppers through their doors, generating £61.2m in predicted sales. Following in the footsteps of the group stage, retail spending on food and drink is predicted to reach £41.4m, as fans look to stock their fridges ahead of the next stage of the competition.

Stores are also set to make £8.1m on sportswear, £5.6m on electronics, £3.3m on merchandise, and £2.8m

Maureen McDonagh, SVP International & Managing Director at VoucherCodes.co.uk commented: “Despite consumers being increasingly cautious with their money due to the ongoing cost-ofliving crisis and early kick-off times, it’s encouraging to see over one million consumers are still planning on soaking up the atmosphere in pubs and other venues.

“There are plenty of ways hospitality venues can take advantage of the first knock-out stage and entice customers to their pubs, bars, and restaurants. Giving customers value for money has never been more important, so offering discounts on food and drink during the matches will allow businesses to capitalise on the excitement of the tournament.

“Women’s football has gained a strong family following, so marketing your venue as family friendly, with deals on food for adults and children will also let fans know they can bring their family along to enjoy the matches, and get more people through your doors. ”

Asian Restaurant Awards 2023 Winners

At a glittering gala dinner hosted by BBC news anchor Samantha Simonds, winners at this year’s Asian Restaurant Awards received some of the hospitality sector’s most prestigious accolades – uniquely open to the entire range of Asian cuisines.

The awards were presented by Sir Graham Brady, MP, Chairman of the 1922 Committee.

Addressing an audience of more than 500 of the country’s leading Asian restaurant owners, chefs and local dignitaries – awards organiser, Yawar Khan, Chairman of the Asian Catering Federation (ACF), praised the industry’s

response in adapt to “fresh culinary ideas” and their “willingness to embrace the more discerning needs of the public.”

Top national awards went to – Mahdu’s, Best Group; Shabhir Hussain, Akbar Group, Curry King; Mekong, Panda Mami, in Chester and York won the awards for Best Buffet, Babul’s in Barnard Castle won the award for Innovation.

The awards for Fine Dining went to the Michelin-starred Quilon in London and Raval in Gateshead, Newcastle.

The full list of regional winners can be viewed at www.AsianRestaurantAwards.org

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Issue 172

Restaurant Groups’ Delivery And Takeaway Sales Return To Year-On-Year Growth In June from 8% last year.

Delivery and takeaway sales at Britain’s leading managed restaurant groups in June were 4% ahead of the same month in 2022, CGA by NIQ’s latest Hospitality at Home Tracker shows.

Karl Chessell, CGA’s business unit director – hospitality operators and food, EMEA, said: “After a surge in delivery and takeaway sales during COVID and a steady decline after the end of lockdowns, the balance of eating-out and ordering-in is finally settling down. Steady growth of inrestaurant sales has been positive for managed groups, but the return to year-on-year increases in delivery and takeaway channels is now welcome too. However, the ongoing drop in order volumes is a sign that consumers are keeping a close eye on their spending, and real-terms growth is likely to remain challenging until household bills ease.”

It is the first year-on-year growth in the Tracker since late 2021, following 18 consecutive negative months in the wake of the post-COVID reopening of restaurants.

Delivery and takeaway / click and collect sales were up by 2% and 7% respectively in June. However, growth in the delivery channel was driven by increased menu prices, with order volumes falling 8% year-on-year.

With inflation as measured by the Consumer Prices Index standing at nearly 8%, combined sales were down on June 2022 in real terms.

The CGA Hospitality at Home Tracker is the leading source of data and insight for the delivery and takeaway market. It provides monthly reports on the value and volume of sales, with year-on-year comparisons and splits between food and drink revenue. It offers a benchmark by which brands can measure their performance, and participants receive detailed data in return for their contributions.

The Hospitality at Home Tracker shows deliveries and takeaways accounted for 14% of managed restaurant groups’ total sales last month— substantially down from the figure of 24% in June 2022. Food took a 90% share of at-home sales while drinks had a 10% split—a slight increase

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!

Abolishing Tourist Tax ‘Would Boost the Economy by £10BILLION, says Report A new report from Centre for Economics and Business Research (CEBR) released this week reveals that the removal of tax-free shopping in the U.K, introduced by Prime Minister Rishi Sunak when he was chancellor is costing the country £10.7 billion and deterring two million tourists a year from visiting.

Hoteliers and retailers have campaigned for the reintroduction of tax-free shopping since the Treasury withdrew from the VAT retail export scheme in January 2021, voicing concerns that tourists are “bypassing” the UK for destinations offering the rebate.

The report commissioned by the Daily Mail and hotelier Rocco Forte has found that the economy would be better off by more than £10 billion a year by reinstating VAT refunds. The Treasury could also see an annual £2 billion boost, estimating that spending eligible for tax-free shopping stood at £6.6 billion last year – rising to £7.7 billion this year. Assuming all visitors took up the VAT rebates, around £1.1 billion of this would have been returned to customers in 2022 – or £1.3 billion in 2023.

Applying these findings, the CEBR found the initial cost to the treasury in lost taxes would be outweighed by the increase in spending and boost to the wider economy.

On a per visitor basis, VAT refunds would reduce the cost of a visit to the UK by around 4.2 per cent, the CEBR calculated.

Welcoming the findings, Sir Rocco Forte who organised the open letter to Chancellor Jeremy Hunt, said: ‘The Government’s tourist tax, which has made the UK the most expensive place to shop in Europe has turned into a disaster for hospitality, retail, travel and tourism.

It estimated that the cost reduction would have increased visitor numbers by 1.7 million last year – rising to two million in 2023.The CEBR report estimated that spending eligible for the visitor rebate stood at £6.6b in 2022, around £1.1b of which would have qualified to be returned to visitors.

‘Just at a time when they should be doing everything they can to boost anaemic economic growth, ministers have tied one hand behind the backs of businesses by abolishing the traditional VAT rebate for tourists that did so much to encourage visitors to come to the UK to spend money.

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

Issue 172

CLH Digital

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NTIA Expresses Anger Over the Increase in Alcohol Duty on the Night Time Economy Sector Issue 172

The Night Time Industries Association, a staunch advocate for businesses and industries, has strongly condemned the government’s decision to increase alcohol duty on the night time economy sector.

The implementation of the alcohol duty increase threatens to inflict severe damage on an already struggling industry that plays a crucial role in our nation’s economy and cultural vitality.

The night time economy sector, which comprises of bars, restaurants, pubs, clubs, and entertainment venues, has faced unprecedented challenges over the past few years. From enduring pandemic-related closures and restrictions to navigating financial hardships, businesses in this sector have demonstrated resilience and innovation in their efforts to survive and contribute to our society.

The increase in alcohol duty will undoubtedly exacerbate the existing issues faced by these businesses, potentially leading to disastrous consequences: Destruction of Businesses: Many establishments in the night time economy sector were barely surviving before this punitive measure. The increase in alcohol duty threatens to be the final blow that pushes them over the edge, causing closures and resulting in the loss of countless jobs Burden on Consumers: Consumers, already facing financial strains, will be further burdened with higher alcohol prices, impacting their ability to enjoy social experiences and culture.

Competitiveness: The increase in alcohol duty could render local businesses less competitive compared to neighbouring regions or online platforms, further eroding their chances of recovery and growth.

Impact on Community: The night time economy is more than just a collection of businesses; it is a vital part of our community’s social fabric. It fosters connections, creativity, and cultural expression, which will be stifled by the weight of this unnecessary tax burden.

Undermining Recovery Efforts: This increase comes at a time when businesses were trying to rebuild after a devastating pandemic. Rather than supporting their recovery, the government’s decision undermines the resilience and efforts of entrepreneurs and workers in this sector.

The NTIA urges the government to reconsider this detrimental action and engage in meaningful dialogue with industry representatives to understand the far-reaching consequences of this decision.

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We believe in the importance of balanced policy-making, and this arbitrary alcohol duty increase and structure fails to consider the broader implications for the night time economy and its stakeholders.

As an organization committed to the welfare of businesses and industries, we call on the government to seek alternative measures that promote growth, innovation, and job creation, rather than imposing regressive taxes that hinder economic progress.

Michael Kill CEO NTIA Says: “The recent actions taken by decision-makers to implement the biggest single increase in alcohol duty in almost 50 years, coupled with the wilful withdrawal of support and the imposition of already excessive taxes, have ignited anger and frustration across the night time economy sector.”

“From the withdrawal of non-domestic energy support to changes in the late-night levy, the withdrawal of regulatory easements and now the biggest increase in alcohol duty for several decades, the consequences of these decisions are becoming increasingly burdensome.”

“As a sector that has stood resilient in the face of unprecedented challenges, we cannot help but feel neglected by the very authorities we have supported during the pandemic crisis. The speed with which we seem to be forgotten is disheartening, especially given the pivotal role our businesses play in driving economic growth and fostering vibrant communities.”

“In times of crisis, our industry has always risen to the occasion, playing a vital role in rebuilding and supporting communities. We have demonstrated our resilience and dedication, but now we find ourselves facing a lack of consideration from those making crucial decisions affecting our future.”

“I urge decision-makers to recognize the profound impact of their actions and the ripple effects they will have on our industry, workforce, and society as a whole. We are not asking for special treatment but simply for fair consideration, understanding, and support as we navigate the road to recovery.”

“We need to find solutions that address the challenges faced by our sector, not squeeze the life out of it.

Our industry is essential to the fabric of our communities, and a thriving night time economy benefits us all.”

TNT Sports Crowns Pub Cup Champions And Raises Thousands For Charity

New men’s and women’s champions were crowned in the TNT Sports Pub Cup on Saturday after an action-packed day at St George’s Park.

The Home of English football also played host to a high-scoring charity match between a Pub Trade team and a side representing TNT Sports, raising £2,750 for the Licensed Trade Charity.

In the Pub Cup, the Moline Cross from Stockton-on-Tees won the women’s tournament, while Tyneside pub, the Mauretania, were crowned winners of the men’s competition, collecting the trophy from former England international Phil Jagielka. Both winning pubs receive free TNT Sports for a year plus a £1,000 voucher. The runners up receive a £500 voucher each.

Hundreds of teams entered the TNT Sports Pub Cup, with 16 finalists playing on the day in the men’s and women’s competition after winning a place at regional heats in London, Cardiff, Manchester and Newcastle.

The Moline Cross captured the women’s trophy in a penalty shootout win against Suffolk’s The Three Tuns after the final finished scoreless. Kendra Bertram, Moline Cross pub manager, said: “We are absolutely delighted and so proud of our amazing girls. They are regulars here so this is fantastic for us – as is having free TNT Sports for the year.”

The Mauretania made it a North-East double, storming to a 2-0 victory in the men’s final against Preston’s The Wishing Well, who were also runners-up in last season’s tournament. Maureen Pearce, who has run the Trust Inns pub for 12 years, said: “We are so proud of the boys. They are like family to us and are in the pub supporting us all of the time. We have had the trophies on display on the bar and they’ve had a wonderful celebration.”

Alasdair Collis, director of commercial customers at TNT Sports said: “The TNT Sports Pub Cup is an exceptional way of celebrating the vital link between pubs and their communities. This year we were delighted to be able to use the world class facilities at St George’s Park for a charity game to raise funds and awareness for the Licensed Trade Charity at a time when many people need support more than ever before. Congratulations to all of those who took part in the charity game and the tournament itself, especially our champions for this year, The Mauretania and The Moline Cross.”

The charity match saw the TNT Sports team emerge victorious after a convincing 9-2 win over a Pub Trade Select team, which included representatives from Punch Pubs and Marston’s alongside licensees, trade media and suppliers. Former England international goalkeepers David James and Siobhan Chamberlain, along with defender Phil Jagielka, helped to coach the two sides in the charity match. With £250 being donated to the Licensed Trade Charity for every goal scored, the resulting goalfest was great news for the charity.

David James, former England international goalkeeper, commented: “I’ve always loved grassroots football.

The standard of play was exceptional, with some performances that could rival the very top level.”

Paula Smith, Head of Marketing, Licensed Trade Charity, added: “We’re delighted that TNT Sports chose to support the Licensed Trade Charity. Every goal scored in the charity match will raise vital funds to help us provide emotional support, specialist guidance or a financial grant to people in the drinks business confronted with challenging times, so we were cheering every goal that went in!”

Tourism Is Booming Once Again: But How Can We Solve The Hospitality Recruitment and Retention Crisis That Threatens It?

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By Frédéric Picard, Managing Director of Glion Institute of Higher Education (www.glion.edu)

Despite the cost-of-living crisis and economic uncertainty, the international hospitality and tourism industry is experiencing a surge in bookings as the summer season reaches its peak.

Earlier this year the UNWTO World Tourism Barometer reported that international tourist arrivals reached 80% of prepandemic levels in the first quarter of 2023. An estimated 235 million tourists travelled internationally in the first three months of this year, more than double those in the same period of 2022. That promisingly upward trajectory has continued.

In June the World Travel & Tourism Council (WTTC) revealed that the EU Travel & Tourism sector is forecast to reach 98% of the 2019 peak. The WTTC has subsequently issued updates on country-specific tourism, with international visitor spend in Portugal set to reach a record-breaking high this year, strong recovery reported in Greece and Italy, and Japan also nearing pre-pandemic recovery despite lengthy restrictions.

CHANGING PERCEPTIONS, OPENING MINDS For others, fundamental perceptions of the hospitality industry remain problematic to solving staff shortages, as also highlighted in the Institute of Hospitality’s white paper, The Real Hospitality Industry, published last summer.

This was echoed in my conversation with Jane Pendlebury, CEO of HOSPA, who said: “Hospitality is a fantastic industry. And for those of us who have committed to it for the long-term, we know its many wonderful qualities. From career flexibility to career progression, travel and in-demand skills – hospitality offers enormous opportunities for those looking to engage in a dynamic and wide-ranging career. The trouble is, though, that too many people outside of our industry do not quite grasp those qualities.”

Jane reflected: “It is also far more varied and diverse than many realise. It is not just the kitchen and front-ofhouse roles that need filling. From finance to technology, revenue management to marketing, as well as hundreds of operational roles, you can pursue any interest and develop in all sorts of areas. The opportunity for continued personal growth in hospitality is huge, and the rewards for doing so are enormous.”

A CAREER OF CHOICE, AND A WORLD OF OPPORTUNITY Distinguishing hospitality as a career of choice, and opening minds to growing opportunities in the industry

HOSPITALITY STAFF SHORTAGES CONTIN- and related sectors, is close to my heart.

UE TO HIT For example, the luxury industry has changed, and so too has luxury management education, and there are Now there are even reports of ‘over-touristed’ destinations.

However, whist this is good news, major hotels, restaurants and luxury brands continue to be challenged by staff shortages, which threatens to impact the customer experience.

huge opportunities for careers in this multi-faceted profession. In October we begin our new Bachelor’s in Luxury Business, which is the perfect preparation for a high-level leadership career in the international luxury industry, and career pathways open to graduates include personal luxury goods, luxury retail, private jets, automobiles, private banking, luxury hospitality, and high-end health and wellness clinics.

For example, figures from The Caterer show that 200,000 international workers have left the UK hospitality industry in the past four years, and UK Hospitality reported that vacancies are 48% higher than pre-Covid.

According to the DEHOGA industry association, more than 65,000 employees are currently missing in hotels and restaurants in Germany. And the American Hotel & Lodging Association (AHLA) recently reported that 80% of hotels are experiencing staffing shortages. This is the same everywhere.

Our long-running Master’s in Real Estate, Finance and Hotel Development at Glion Institute of Higher Education London is another example of a traditional hotel school preparing students for opportunities in related sectors. For owners, developers, investors, managers and other professionals involved in hotel development and investment, the operating environment has shifted to such a degree that they need some form of bespoke professional development. However, as with the luxury industry, how are young people being made aware of these opportunities when they are at school or college?

We know that recruitment is predicted to remain one of the biggest issues facing the hospitality and tourism industry over the next five years at least, but so is retention. So what can be done to address this global personnel crisis, at a time when traveller numbers are recovering?

SHIFTING THE DIAL ON RECRUITMENT AND RETENTION The Future Skills Report, published by eHotelier in association with the Institute of Hospitality, sought to better understand the skills needs of a rapidly changing international hospitality industry, to identify the nature of those skills, and the education, training and professional development needs for industry operating environments.

The report says the key focus for recruitment and retention is to attract individuals who have a range of personal skills and characteristics, rather than looking for individuals with specific professional and operational skills. That is not to diminish the importance of those skills, but suggests that some of the professional skills are those which can be developed in-house other than being an essential prerequisite for employment.

Clearly, this does not hold true for certain specialist functions, such as chefs, financial accounting or technology, but does for more generic sets of professional skills largely deployed in guest-facing service roles, front office, food and beverage, and housekeeping.

SUCCESSION PLANNING THROUGH LEADERSHIP DEVELOPMENT Additionally, 86% of respondents to the survey expressed a strong view that leadership training should be an essential or very important part of professional development. The challenge to support the development of new talent has never been of more importance.

Chris Sheppardson, Founder of EP Business in Hospitality, recently mentioned: “There is a growing argument that, after close to 20 years of very stable industry leadership which has seen relatively little change, the sector will soon see the greatest level of knowledge loss it has ever faced. This is because the average age of a Board Director has increased by over 17 years in the past 17 years. It does, of course, highlight stability, but also highlights the lack of young emerging talent breaking through into senior roles.”

To support that, we recently joined forces with ESSEC Business School to offer a part-time flexible Global Executive Master’s in Hospitality Leadership, Starting this November, the course is aimed at hospitality executives or career switchers who have already built a foundation of managerial experience, and now feel ready to move to the next level.

EDUCATION AND INDUSTRY WORKING IN PARTNERSHIP Generally, there is a need for greater alignment between the requirements of companies and the courses offered by educational institutions. You have to listen to the market and today it is imperative that educators get closer to professionals.

At Glion, our Board is made up of industry professionals. Together we analyse industry expectations and create the best conditions to meet them. You have to scrutinise sector developments, build bridges between institutions, evolve your training courses and create new ones. Equally, the industry needs to anticipate the arrival of students in their businesses. If you want to keep these talents, take care of them from the crucial stage of internships.

Our new Talent Connection initiative is another recent example of this connectivity, available exclusively to outstanding candidates who apply for Glion’s MSc International Hospitality Business. It offers them the chance to earn expert coaching and guidance from industry partners in three key sectors: Four Seasons Hotels and Resorts (Luxury Hospitality); Cushman & Wakefield (Financial Real Estate Services); and pre-owned watch specialist Watchfinder & Co. – part of the Richemont Group (Luxury Retail).

So we have this pathway of issues and challenges to overcome when it comes to attracting and retaining talent, tackling the recruitment crisis, and future workforce planning.

There are renewed opportunities to distinguish hospitality as a career of choice and create a people strategy for tomorrow’s hospitality industry. We need to transform the employee experience to take into account the demands of younger or new entrants to the industry who expect better work-life balance. Also the fact that environmental sustainability is becoming increasingly important for hospitality industry staff.

As we stand today, guests are looking for high levels of customer service, services that can only be delivered by having professional well-educated and well-trained staff who have stronger customer/guest service skills, people skills and professional operational skills. The reality is that vacancies will hit hard this summer, and beyond.

We also know that recruitment and retention issues will not be going away soon, but together we can make sure we are nurturing talent, providing career opportunities, and showcasing the multitude of opportunities available in hospitality, as well as related industries and professions.

Bolsius Professional Partners with The Institute of Hospitality Bolsius Professional, a leading manufacturer with a strong reputation for producing superior candles is delighted to announce its partnership with the Institute of Hospitality (IoH), the professional body for managers and aspiring managers working and studying in hospitality.

The collaboration marks Bolsius Professional’s dedication to the hospitality sector and aims to help industry professionals capture the value that candles can play in guest experiences. Together, Bolsius Professional and the Institute of Hospitality will provide expert advice for the hospitality, leisure and tourism industries, with a view to help organisations and professionals create welcoming hospitality spaces for guests.

Ambiance is a key ingredient in the delivery of exceptional service. Getting customers to “love” the cuisine and environment is integral to business success, especially when ambiance is key to more than 90% of consumers when choosing where to go out*.

The partnership will provide valuable resources for business owners and front-of-house teams in the form of editorial content. Paul Christodoulou, National Account Manager of Bolsius Professional, will offer expert guidance on the importance of candles in ambiance design and how it can have a positive impact on customer loyalty

and business revenue throughout the year.

Confirming the new Business Partnership, the Institute of Hospitality CEO Robert Richardson FIH MI said: “I am delighted to welcome Bolsius Professional into our hospitality family. They have already helped the Institute create incredible ‘atmospheres’ at some of our prestigious events and their ongoing support as a Business Partner will allow us to continue our work inspiring and developing hospitality professionals across the world."

Paul Christodoulou MIH, National Account Manager UK & Ireland Out of Home and Hospitality at Bolsius Professional, also shared his thoughts on the partnership, stating: "Partnering with the Institute of Hospitality – an organisation which promotes professionalism and celebrates the hospitality industry, marks an exciting next step in Bolsius Professional's service to the industry. Together, we are committed to providing valuable insights and support to hospitality professionals, enhancing their knowledge of ambiance design and the effective use of candles to improve guest experiences and business outcomes.”

To find out more about Bolsius Professional visit - www.bolsius.com/en/professional/

Industry Reacts to Latest Interest Rates Rise to 5.25% 18

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The Bank of England has raised interest rates for the fourteenth successive time, lifting its official rate to 5.25%.

The quarter percentage point increase is smaller than some economists had expected, following the release of lower-than-anticipated inflation data last month.

The Bank also cut its forecasts for economic growth but said the UK would continue to avoid a recession.

It brings interest rates to another 15-year high, as they last hit this level in February 2008. Rates have surged in the past year and a half, having been at 0.1 per cent as recently as December 2021.

Michael Kill CEO NTIA says: “Given the inflationary position announced several weeks ago, we are disappointed that the BOE have once again increased interest rates.”

“With interest rates raised for the 14th time in succession to 5.25% up by 0.25% with many predicting further rises in August and early next year.”

“Our industry can play a big part in supporting the Government in bringing down inflation if we are given the platform to trade. The Government needs to tackle some of the short term barriers to investment and growth, getting a handle on energy, food and drink costs, tackling sector workforce shortages and removing limitations to trade through deregulation.”

UKHospitality Chief Executive Kate Nicholls said: “Hospitality businesses are particularly exposed to further rate rises, due mainly to the Covid loans many were forced to take out during the pandemic.

“Yet another rise in interest rates only exacerbates the financial challenges many are grappling with, alongside high energy costs, food and drink inflation and labour shortages.

“The inflationary pressures we’re facing as a nation are supply, not demand, led so we need to see urgent government action to bring down these business costs. A good starting point would be to rapidly implement the recommendations made by Ofgem last week to mitigate the energy crisis.

“We would also urge flexibility on loan repayments, including extension to terms, options to move to interest-only payments or delay altogether, and flexible arrangements from HMRC for tax payments.”

This interest rate rise is a “double whammy” for the sector which saw increases from Tuesday 1st August on

beer duty, which is now reached the highest level it has ever been.

From Tuesday this week brewers will pay 10.1% more tax on bottles and cans of beer, meaning tax will make up around 30% of the cost of a 500ml bottle.

At the same time, duty paid on draught beer in pubs will be frozen but the tax increase on packaged beer is set to have an impact on both breweries and pubs, adding an extra £225million of costs per year across the industry, at a time when businesses and consumers have already been battling high inflation for months on end.

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “Our duty system was long-overdue reform, to better incentivise the production of lower-strength products and nudge consumers towards them. “ “But brewers don’t just supply draught products, they package beer in bottles and cans for enjoyment in pubs and at home as well, so the 10.1% duty increase will have a huge impact, and overall will likely lead to costs going up across the whole category.”

“This will be on top of the enormous price hikes they’ve faced on energy, barley, wheat and other key commodities across their supply chains over the past two years.

The cost of consumer goods have risen on average by 24% in that period, but brewers have worked hard to keep the impact of disrupted supply chains and cost increases to customers at a minimum, with average cost of beer increasing by just half that, at 12% because the last thing they want to do is price people out of enjoying their favourite drinks.”

“We need the Government to guarantee there will be no further increases to duty in the coming months, because there is only so long our brewers and the pubs they supply, can continue to shield customers from these rising costs so that a pint at the local remains affordable for everyone.”

CEO of RIFT Tax Refunds, Bradley Post, commented: “The Bank of England’s ‘aggressive’ approach to managing inflation via interest rates has, to date, been pretty abysmal. It’s fair to say that they haven’t acted swiftly enough, or with the required level of intent to actually curb inflation, which remains extremely high.

At the same time, fifteen consecutive base rate hikes have had a serious impact on the average household, who are now not only dealing with a sustained increase in the cost of living, but are also paying the price when borrowing to make ends meet.”

8 Doors Distillery Officially Opened By The King Scotland’s most northerly mainland distillery, 8 Doors Distillery, was officially opened by His Majesty on Wednesday 2 August, during The King’s visit to John O’Groats.

Upon arriving at the distillery, His Majesty toured the visitor centre, distillery and warehouse, meeting with a number of the team and finding out more about 8 Doors Distillery, alongside the whisky and liqueur it produces, before unveiling an official welcome plaque.

On visiting the warehouse His Majesty was invited to fill an American Oak, Pedro Ximinez Hogshead cask, before sampling the new make spirit, which captures the essence of the profile of the single malt whisky being produced at 8 Doors Distillery.

Kerry Campbell, co-founder of 8 Doors Distillery, said: “We were honoured to welcome The King to 8 Doors Distillery and thoroughly enjoyed sharing our story and what makes our distillery so unique with him, as well as offering him the opportunity to fill a cask in our warehouse. Throughout his visit he had the opportunity to meet many of our team, from those working in our distillation team through to our retail and distillery lounge staff, all of whom embody our passion for both the whisky industry and the local area.

Alcohol Duty Overall Not Designed To Benefit Scotland’s Independent Pub And Bar Owners, says SLTA A major overhaul of Britain’s alcohol duty system came into force on 1 August and could have major implications for independent pub and bar owners, the SLTA (Scottish Licensed Trade Association) has cautioned.

Under the mainly ABV-based system (alcohol by volume), according to the UK Government, alcohol duty will be fairer and responsive to new products entering the market as consumer tastes evolve. It also “reflects the government’s commitment to tax simplification, helping to foster the right conditions for businesses to prosper and the economy to grow – one of the Prime Minister’s five priorities”.

One of the highlights of these changes is a reduced rate of duty on draught beer and cider which will reduce the duty paid by 9.2%, whereas the standard rate of duty on packaged beer will rise by 10.1%.

“We know from experience that we don’t benefit from cuts to alcohol duty because the duty is paid by producers, who do not adjust their prices down accordingly when selling to us. It is a system designed to benefit the producers and the big pub companies. They are able to negotiate price discounts whereas smaller independent operators, such as our members, do not have that power.”

In 2021, the SLTA supported a radical proposal to cut duty in pubs and raise it in off-sales – a move that would boost the pub and bar business and simplify the system.

This move to create a differential between on and off-sales duty, not possible previously because of EU regulations, has been described by the Chancellor of the Exchequer as a “Brexit Pub Guarantee”.

Mr Waterson pointed to research from the Social Market Foundation which shows this could be “revenue neutral” to the Treasury. Its analysis set out how reforms to alcohol duty could boost pub sales by 100 million pints a year, providing a lifeline to the hospitality industry and reducing harmful drinking.

Paul Waterson, SLTA spokesman, said: “We are not convinced that this change in draft beer and cider duty will help us or our customers in any way. For the Chancellor to say this cut in draft beer duty is a ‘Brexit Pub Guarantee’ is as naïve as it is fanciful.

He added: “This would have been the radical change that we needed. Our premises would claim relief on alcohol duty paid under the current alcohol relief scheme which is in place at the moment for certain businesses. The changes today will keep the savings in the hands of the producers.”

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Could Cobots be the Answer to Crippling Staff Shortages?

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

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/

Vacherin Marks Its 20-Year Milestone By Raising More Than £22,000 For Charity

Vacherin has raised more than £22,000 through a special fundraising event to support the valuable work of Luminary Bakery.

The Vacherin London 20 charity spectacular was a core part of the London catering specialist’s 20th anniversary celebrations that brought together Vacherin’s team members, family, friends and clients.

More than 100 people took part, walking, running or jogging the 20km course (or parts of it) along the River Thames. The event started and finished at St Katharine Docks at one of Vacherin’s client sites, Clarksons, and on completion, everyone’s efforts were rewarded with celebratory drinks and barbecue.

In keeping with the ‘20th anniversary’ theme, the Vacherin team set itself the ambitious target of raising £20,000 for Luminary Bakery, a visionary organisation that is run by women to help women who have had social and economic disadvantage to build a better future for themselves.

Having exceeded the fundraising target it was with great pride that Vacherin’s Managing Director, Phil Roker, presented Alice Williams, the Founder of Luminary Bakery, with a cheque* at Vacherin’s Taste of Vacherin 20-year anniversary client event.

Giving back has always been part of the Vacherin culture, so to be able to do so whilst marking our significant milestone was so uplifting for all the team. It was an absolute pleasure to hand the giant cheque to Alice Williams at our Taste of Vacherin event. Luminary Bakery is an amazing charity and we’re thrilled to continue to support them and their valuable work.

“I must thank all the team that made Vacherin London 20 happen, our client host Clarksons, and our supplier partners who sponsored the event – and of course an extra big thank you to everyone that took part and raised such an incredible amount. We’re known for being an energetic bunch, always up for a physical challenge, so who knows what we’ll pull out of the bag for our 25th anniversary… watch this space!”

Vacherin has been an active supporter of Luminary for nearly ten years and the fundraising included sponsorship for completing the Vacherin London 20 event plus a raffle with amazing prizes such as a night at The Ritz and dinner The Royal Opera House.

Vacherin London 20 was kindly supported by supplier partners including IFSE, Britvic, Smith and Brock, Ellis of Richmond, Evolve, Collins King, Off To Work and Hills Prospect.

Phil Roker said: “What a fantastic fundraising event and a wonderful way to celebrate our 20th anniversary.

PubAid Partners with Nothing, a Leading Consultancy, to Elevate Impact and Influence PubAid, the advocate for pubs’ positive image and their invaluable contributions to charities and local communities, has taken another step towards amplifying its efforts. PubAid is pleased to announce its strategic partnership with Manchester-based consultancy, Nothing, specialising in communications, content and community engagement.

This collaboration marks a change for PubAid, as it seeks to increase its awareness. Building on its commitment to champion pubs and their essential role in society for the past 14 years, PubAid has chosen Nothing as the ideal partner to drive its mission forward.

Nothing was chosen due to the impressive expertise of founder, Abi Owers and consultant Cara Churchman. With extensive backgrounds in the hospitality sector and a broad understanding of the tourism, leisure and retail industries, they bring a unique perspective to the table.

The duo has a rich collaborative history, having previously worked

together at a Manchester Agency, where they managed communications for notable clients such as Ei Group, Bermondsey Pub Company, HUK, Greene King, Stonegate and Star Pubs & Bars.

“We were highly impressed by Abi and Cara’s experience in the hospitality sector, which will undoubtedly fuel the growth of our campaigns and community activities, especially in the realm of community sports and charity work,” said Des O’Flanagan, cofounder of PubAid. Abi Owers, founder and chief of Nothing, said she was looking forward to working with PubAid: ” Our focus will be to communicate the pivotal role of pubs in supporting grassroots sports, environmental sustainability, local communities and charitable endeavours.”

Rising Stars Of The UK Culinary Scene Revealed For Young National Chef Of The Year Final Issue 172

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standard of entries was really impressive. You could really see the personalities of the chefs coming through their menus and how much they had pushed themselves to take a top spot. As well as the balance and flavours of menus, we consider how easy it will be for the chefs to deliver their dishes in a different kitchen and within the time constraints. All the finalists have created something that looks both achievable and delicious and I can’t wait to taste these dishes.”

It’s been a nervous wait for young chefs across the UK, but the Craft Guild of Chefs has now revealed their finalists for Young National Chef of the Year (YNCOTY). Finalists received their exclusive chef’s jacket from Continental Chef Supplies (CCS) in the post, sealing the deal that they will be cooking for some of their culinary heroes at the final in October.

Three of the finalists have been seeded for their involvement in some of the UK’s most prestigious culinary titles for young chefs, whilst others had to impress the judges in a semi-final round. As entry to this event is by invite-only, all the candidates had been recognised for their work in competitions or put forward by a judge who has seen their impressive talent in the kitchen.

The finalists will attend a mentor day on Wednesday 6th September at the Waitrose Food Innovation Studio. With a series of masterclasses, skills challenges and a panel discussion, alongside the finalists of National Chef of the Year, it’s set to be an insightful day with the chance to connect with sponsors, judges and fellow finalists.

THE FINALISTS FOR THIS YEAR ARE: • Benjamin Mabley, senior chef de partie, Hartwell House Hotel & Spa • Georgia Abernethy, pastry chef, Posh Nosh Ireland • Jonny Smith, senior chef de partie, Gravetye Manor • Joshua Singer, senior chef de partie, Scott’s, Richmond • Maciej Pisarek, demi chef de partie, The Savoy Hotel • Miltan Masha, senior sous chef, Monarch Theatre • Nathan Johnson, junior sous chef, Royal Crescent Hotel & Spa • Nicole Watt, ABCS, Royal Navy, HMS Defender

CLH Digital

• Sam Dixon, demi chef de partie, Northcote • The winner of the Royal Academy of Culinary Arts Awards of Excellence (AAE) which will be revealed on Monday 31st July.

Two chefs have also been named as reserves for the final, George Baldwin-Edie and Harry Donnelly.

Chair of judges for YNCOTY, Lisa Goodwin-Allen said: “Overall, the

David Mulcahy, YNCOTY competition director and food innovation & sustainability director at Sodexo UK and Ireland added: “We’ve put together an impressive mentor day that allows finalists from both competitions to come together and learn from each other as well as from the sponsors who are all experts in their own fields. It’s going to inspire the chefs whilst really helping them to fine tune their dishes and skills ahead of the final. Every year we look at how we can make this competition even better and challenge the young chefs. They put so much time into the competition we want them to get as much out of the experience as possible.”

Elland’s 1872 Porter Crowned the Champion Beer of Britain

Elland Brewery’s 1872 Porter (6.5% ABV) has struck gold and has been crowned the best in Britain after winning the Campaign for Real Ale’s (CAMRA) prestigious Champion Beer of Britain competition.

The 1872 Porter was crowned the official winner at this year’s Great British Beer Festival (GBBF), following a rigorous and hard-fought competition. The beer has been awarded Champion Winter Beer of Britain four times previously, the most recent being this year.

Champion Beer of Britain co-ordinator Christine Cryne said it was a deserving champion, despite incredibly strong competition. She described the beer as a ruby black porter, with chocolate and caramelised fruit flavours with a hint of black toffee on the nose. The judges enjoyed its smooth mouthfeel with a finish that is roasty and dry. A satisfying and remarkably easy drinking porter.

Brewer Rob Thomas said: “It is absolutely unbelievable to win this accolade, we really didn’t expect it. For a team of three people to win the supreme award is fantastic. There is a real passion for more traditional styles – and for a very good reason, they taste fantastic!

“The beer is steeped in history with the recipe dating back more than 150 years. We thrive on these sorts of styles and this is testament to what people enjoy drinking: steeped in history, tradition while embracing innovation”.

Laura Emson, CAMRA’s National Director responsible for the competition, says: “Congratulations to Elland Brewery for winning this year’s Champion Beer of Britain Award. As ever, it was a highly competitive final, with the judges having a difficult decision to make. Congratulations to all the finalists – it really shows the wide range and amazing cask beers which are available for all to enjoy."

Annual Awards of Excellence 2023 Winners Presented at Claridge’s London 24

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Issue 172

The leading lights of the hospitality industry came together on Monday 31 July at Claridge’s to celebrate the winners of the Annual Awards of Excellence (AAE). The evening was hosted by John Williams MBE, chairman of the Royal Academy of Culinary Arts and Lisa Jenkin CEO of the Royal Academy of Culinary Arts. The candidate who scored the highest mark in each section was announced as the Royal Academy of Culinary Arts Young Chef, Young Pastry Chef and Young Waiter of the year: KITCHEN: Billy Etheridge, Demi Chef De Partie, Le Manoir Aux Quat Saisons PASTRY: Megan Armstrong, Pastry Chef De Partie, 21 Newcastle SERVICE: Cleo Hudson, Demi Chef De Rang, L’Enclume The Gala Dinner also celebrated a further 26 talented young chefs, pastry chefs and waiters, who successfully achieved the Royal Academy of Culinary Arts’ Annual Award of Excellence 2023 in finals held in June.

To achieve the achievement award candidates had to attain a score of over 70% in the tasks set and were judged by industry luminaries chaired by John Williams MBE, Executive Chef, The Ritz London, and Chairman of the Royal Academy of Culinary Arts.

Cleo Hudson, Demi Chef De Rang, L’Enclume said: “I don’t believe it, I feel very very lucky, I practised my self-confidence the most, as it has always been my biggest thing, as I don’t believe in myself. My restaurant manager Graeme Cumine and the team at L’Enclume really supported me and this is an award for them. I entered to prove to myself that I could do it. Every service is different, as long as you stay true to yourself, smile and get along with everyone you can adapt to anything.”

Megan Armstrong, Pastry Chef De Partie, 21 Newcastle: “I am just in complete shock, it's unreal! Huge thanks to my head chef Helen Doyle and our sous chefs who gave me the best support throughout. I really focused on the nougatine stand which was quite technical ensuring that nothing snapped or that the caramel didn’t cook too far. Something that I learnt the most from entering was stress control and managing emotions

under a time constraint. Having a strong support network really helped me throughout, you need to rely on your team around you, it isn’t possible to achieve it without that support. Whether that be your family or your chef team they make it so much easier.”

John Williams, Chairman of the Royal Academy of Culinary Arts said: “The Annual Awards of Excellence provides a much-needed opportunity to showcase the exemplary talent of our brightest young chefs, pastry chefs and waiters working throughout our culinary and hospitality industries. I hope that by taking part in the process, all candidates are motivated and inspired to continually better themselves through training and experiences, and then pass their knowledge onto others as they progress through their careers.”

Lisa Jenkins, Chief Executive Officer of the Royal Academy of Culinary Arts said: “The Annual Awards of Excellence remains the essence of the Academy’s education philosophy and was, in 1983 when it was launched, the first of the Academy’s many initiatives to have raised the bar and set standards for the industry over the past four decades.”

Kitchen Finalists at UWL had five hours to produce two portions of a starter from a mystery box where asparagus was the central component; a Paupiette of sole using a Larousse Gastronomique recipe; and create a modern interpretation of a Raspberry Mille-Feuille for two covers.

Pastry finalists had five and a half hours at the University of West London to make a Strawberry Charlotte Royal with Sauce Anglaise, two (French pronunciation) Paris Brest and a Nougatine stand.

Service Finalists were required to set up and silver serve a four-course meal which included carving a rack of lamb and decanting and describing wines to a table of two guest judges. They competed at Alain Ducasse at The Dorchester and The Gleneagles Hotel respectively.

Plant Based World Expo Europe Expands as UK Consumers Demand Plant-Based Options Plant Based World Expo Europe, the biggest 100% plant-based trade event in Europe, is moving to a new, larger location to cater for the demand – taking place at ExCeL London on 15th and 16th November 2023.

Now in its third year, registration for the show is open for brands to connect with a mainstream audience of retailers, foodservice professionals and investors in the UK vegan food market, one of the largest in Europe growing 9.58%.

This comes as 40% of British consumers now demand plant-based options, meat consumption is steadily declining and a study by Oxford University proves plant-based diets lead to 75% less climate-heating emissions, water pollution, and land use than meat-rich ones.

Across two days at Plant Based World Expo, professionals from the food and beverage industry will hear from industry leaders and pioneers, discover the latest in plant-based innovation, and make vital connections to help their businesses thrive in the world’s leading country for plant-based food.

Instantly recognisable names will join start-ups and challenger brands from all categories, including meat alternatives, non-dairy, snacks, and desserts, and visitors will see the latest lines and innovations from leading plant-based companies including La Vie, Fable Food, Greenvie Foods, OmniFoods, Sheese, and Violife.

Abigail Stevens, Marketing Director of the show organiser JD Events, comments: “Plant-Based 2.0 as we are calling it, represents the new frontier for plant-based innovation using technology to mimic proteins closer than ever before, and this will be front and centre at Plant Based World Expo Europe.”

In addition to over 275 companies exhibiting their plant-based products and solutions, the event boasts

three content theatres which are open to all attendees.

CONFERENCE PROGRAM – NEW FOR 2023: ALL ATTENDEES ARE INVITED TO JOIN THESE SESSIONS. Join industry experts and thought leaders in the Plant Based World Pulse Theatre, as they take to the stage to discuss some of the most important topics in the Global Vegan Food Market, said to have surged by more than 980% over the last decade.

SESSIONS ARE SET TO INCLUDE: What’s Next for the Meat-Alternative Market?

Barriers to Innovation: The Novel Ingredients Pushing for Recognition in the EU Plant-Forward Businesses Changing the Conversation around Nutrition The Impact of Corporate Social Responsibility Pledges In Driving Social Change Navigating Foodservice for Long-Term Success Abigail Stevens, comments: “The plant-based industry is extremely well positioned to help businesses tackle some of the enormous challenges they face. From rising costs to the environmental harm caused by climate change, a move to more plant-based options on shelves and menus can make a positive impact. We are encouraging everyone to join us in November and be a part of that change.”

THE CULINARY THEATRE HOSTED BY FOOD AND DRINK BROADCASTER NIGEL BARDEN

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

Food Prices In Hospitality Surge Again As Supermarket Prices Ease 26

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reached in March 2022. However, conditions for producers in the UK continue to be less benign, with farming input costs such as energy, feed and fertiliser remaining high and near-full employment levels tightening the labour market. Climate vulnerability on imported foods, rising interest rates and additional costs of post-Brexit trade all continue to feed through into prices.

Inflation as measured by the CGA Prestige Foodservice Price Index rose again to 22.6% year-on-year in June—close to the record high of 22.9% in December 2022.

In sharp contrast to supermarkets, where prices increased by just 0.4% during June, month-on-month inflation in the Index was more than five times higher at 2.2%.

The large difference is caused by a complex mix of factors. Retail food markets are more consolidated than hospitality, with the top ten supermarkets owning 75% of the market, and they are able to exploit their scale with sophisticated contracting and controlled distribution. In addition, the government has threatened supermarkets with price caps if inflation does not fall.

Conversely, hospitality buys primarily through multiple wholesalers, which dissipates scale, creates diverse ranging and has less contractual price protection. Upstream cost improvements can also take longer to feed through and are subject to continued volatility such as the recent failure of the UK grain corridor arrangements.

Finally, suppliers, squeezed by rising costs and smaller margins will be seeking some respite as their inbound costs ease.

Costs of global food commodities continued their downward trend in June, averaging 23.4% below the peak

Shaun Allen, CEO of Prestige Purchasing, said “Food prices in the UK hospitality sector continue to increase at around 2% per month. This rate of increase is likely to be close to a tipping point, where deflationary factors should start to compensate for the currently dominant inflationary pressures. The exact timing of this tipping point though remains uncertain whilst the factors described above remain volatile. We strongly advise operators to ensure that buying skills, levels of resource and quality market data feature heavily in their operational plans for the foreseeable future.”

James Ashurst, client director at CGA by NIQ, said: “Hospitality has been besieged by food and drink price inflation for many months now, and it’s frustrating to see another jump at a time when retail price rises are slowing. Alongside relentless pressure on energy bills, labour costs and consumers’ discretionary spending, it leaves some businesses extremely vulnerable through no fault of their own.

Sales remain solid and people remain eager to eat and drink out when they can, but trading conditions are going to be tough for some time to come.”

1,000 Breaks Gifted to Unpaid Carers back following their breaks at hotels such as Forest Pines Hotel, Spa & Golf Resort, Belton Woods Hotel & Spa and Crewe Hall Hotel & Spa.

Today, The QHotels Collection have announced impressive milestone, having given over a thousand breaks to unpaid carers across their portfolio of resorts.

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

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

“That feeling of being free; walking in the woodland for miles with my dog; having my breakfast made for me and staff at the hotel were incredibly helpful. The hotel itself was superb. For the first time in a long time I was able to do what I wanted and when I wanted. Thank you.” – Carer and guest of Forest Pines Hotel, Spa & Golf Resort.

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

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

The 2021 census found that there are 5.7m unpaid carers in England and Wales, with 1.5m doing over 50 hours of unpaid care work per week. Collectively the unpaid carer community saves the economy £162 billion per year. (Valuing Carers Report, May 2023)

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

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

Husband and Wife Celebrate 30 Years At The Helm Of Their Victorian-Style Pub Carers who’ve stayed at The QHotels Collection’s hotels and resorts have shared incredibly moving feed-

.

keeps them both going; they love the interaction, and they love to meet new people.”

Chris and Lynn Benson first moved into the Queens Arms pub in Eccles back in 1993 after being approached by a friend to take over. Without any hesitation, the beloved couple saw potential in the Grade II listed building and have been honing their craft ever since.

Nestled amongst an industrial park in the town of Eccles, the Queens Arms is factually known as the Oldest Passenger Railway Pub in the World and has a wealth of history; allegedly once visited by the late Queen Victoria herself.

The traditional bar also boasts enormous character and has all of the distinctive traits you would associate with the great British pub.

Their daughter, Karen Benson, who was 18 years old at the time her parents took over, has supported Chris and Lynn throughout the last three decades and describes her parent’s pub as traditional with a community feel.

“Some customers have been visiting for 50 years,” Karen said, “Those customers know exactly where they’re sitting, they know exactly what to expect, and they love the environment my mum and dad have built. That’s how pubs should be, it’s got that community feel.

Karen said: “The Queens Arms is a very special place, it’s got great history, and no matter whether you’re a regular or new customer, you will always feel welcomed.

“It’s not the busiest pub in town, but you can guarantee to have a good time, and you’re certain to feel welcome.”

“My dad is a traditional landlord. He’s behind the bar every night, even now at 76-years-old he will open up every evening dressed in his smart trousers, shirt and jumper, and he’s got no desire to give up on it.

“I remember during Covid when the pub shut temporarily, Dad turned to me and said: ‘If this is retirement, then you can forget it’ The pub is what

Photo credit: Punch Pubs & Co

Chris and Lynn celebrated 30 years at The Queens Arms on the 28th of June, they kept their celebration lowkey but quietly enjoyed their anniversary with their family and locals and, inevitably, a great pint of beer.

Developers Flout Vital Pub Protection Regulations in a Third of Pub Closures Issue 172

Shock pub closure figures released by consumer group the Campaign for Real Ale (CAMRA) show a third of pub losses happen without the required planning permission.

The data – published as part of CAMRA’s biennial pub closure figures – shows a total of 95 pubs lost to conversion or demolition across the UK in the first six months of the year, with 31 of those lacking planning permission.

Pubs in England cannot be converted or demolished without planning permission – a vital protection campaigned for by CAMRA – which empowers communities to have their say on the future of their local. However, concerning figures released today by the Campaign show that a third of pub losses happen without this process taking place.A further 772 were classed as ‘long-term closed’, equivalent to 30 pubs a week, and by far the highest figures seen since CAMRA started producing comparable figures in 2021. While the outlook is undoubtedly serious for the pub trade there are reasons to be optimistic within these numbers, as pub numbers were up overall. The Campaign found that despite 95 pubs being demolished or converted, a total of 127 new ones had opened – slightly increasing the UK’s pub stock.

These figures come as calls mount for the Government to change its plans for High Street Rental Auctions.

Pitched as a regeneration scheme, these auctions would see developers gain the ability to gut and convert

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vacant pubs without the need to apply for planning permission. CAMRA has already voiced its concerns that cutting communities out of this decision will lead to the loss of valued community facilities, an issue compounded by cases where development already goes ahead without proper permission.

Commenting on the figures, CAMRA Pub and Club Campaigns Director Gary Timmins said, “The pub trade is resilient, but it’s simply unacceptable that developers are able to flout planning regulations in this manner.

“CAMRA has been calling for more consistent enforcement of planning requirements by councils for some time. We believe that if Local Planning Authorities are not able to apply pub protections as set out in legislation, then Government in Westminster must step in to provide clearer guidance. These are national policies in England and yet the variation that our campaigners see between councils with the strongest pub protection policies, and those that view pubs as an inconvenience, is shocking.

“Today’s figures must be a wakeup call for government at all levels to take a more proactive approach in ensuring compliance with the National Planning Policy Framework.

“We are also calling on the Welsh Government to urgently introduce and enforce planning protections for pubs in Wales – and for the Scottish Government to end the current loophole where pubs can be demolished without planning permission.”

Greene King Opens 36th Hive Pub After £700,000 Transformation Greene King Pub Partners, the leased, tenanted and franchise division of Greene King, has opened its 36th Hive Pub. The Coach & Horses in Wideopen, Tyne and Wear, which was previously known as The Traveller’s Rest, has reopened as a Hive Pub after a £700,000 investment.

and facilities for local pub goers.

Inside, the pub has been overhauled with new lighting, furniture, decorations, flooring and more to create the modern look and feel of a Hive Pub. Outside, the garden at the pub has also been transformed with beautiful out-

The new pub has been given its name to commemorate the Great North Road which the pub sits upon, which was the main road and thoroughfare in Wideopen dating back to when Coaches and Horses were the primary mode of transport.

door garden furniture and a covered terrace for all-year round use of the pub’s

As part of its transformation to a Hive Pub, The Coach & horses has been overhauled both inside and out – expanding and upgrading its space

and sister as well as local to the area. Together, the pair have 47 years’ experi-

beer garden.

The pub will be operated by franchisees Lindsay and Chris, who are brother ence of managing and running pubs and other hospitality businesses.

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Hospitality Industry Accounted For 10% Of UK Administrations In 2023, Analysis Reveals The hospitality industry accounted for 10% of administrations in the first six months of 2023 – the fourth highest sector in the UK – according to analysis by full-service law firm Shakespeare Martineau.

A total of 759 businesses, 79 of which came from the hospitality industry, filed for administration between 1 January and 30 June 2023, marking a 22% increase compared to 2022.

Retail, manufacturing, construction, hospitality and real estate were the worst-hit sectors, accounting for 57% of all administrations. Greater London led the way with 25% of the filings, followed by the North West (15%) and South East (11%), data from The Gazette Official Public Record has revealed.

While administrations are still yet to hit pre-Covid levels (940 in the first six months of 2019), an insolvency and restructuring expert has warned that more businesses will fail unless inflation is controlled and interest rates stop being increased.

A ndy Taylor, pa rtner a nd hea d of restructuring a t S ha kespea re M a rtinea u, sa id: “Given the prolonged economic uncertainty that is plaguing the country, the increase in the number of businesses filing for administration is no surprise.

“HMRC is definitely taking a harder line than in previous periods and its threat of enforcement is certainly pushing some businesses towards considering their options, with some seeking administration as an alternative to facing a winding up petition.

“We’re seeing a steady flow of corporate failures. Should some other ‘bad news’ rear its head, then that is only likely to increase. Businesses and individuals need to see interest rates and inflation come down. With a

period of stability, we will see confidence increase.”

With the sector’s filing almost doubling when compared with the first six months of 2022, the retail industry replaced construction as the worst-hit sector. The hospitality, real estate and manufacturing sectors also remained in the top five.

Andy said: “The sectors most impacted are feeling the effects of higher interest rates and inflation; the money in people’s pockets is now worth less so they are less likely to purchase none essential items and services, which is impacting the retail and hospitality sectors.

“Consumer spending is shrinking and footfall on the high street and in restaurants is declining as a result. The pressure is also on businesses as they face higher borrowing costs and energy expenses, so they are being squeezed from both sides.

“There is still uncertainty in the geopolitical landscape, which is impacting business confidence. With cash flow becoming tight, businesses are at a greater risk of going under. Supply chain issues and the rising cost of importing goods, especially in the automotive industry, have created a challenging juggling act for businesses to maintain profitability.”

Greater London remains the region where most businesses filed for administration. However, the North West overtook the South East for second place, and the West Midlands replaced the East of England in the top five.

Andy said: “Our advice remains consistent – seeking professional advice early can open up more options for struggling businesses. It is crucial not to ignore the signs and bury your head in the sand, and, instead, take a proactive approach to address underlying issues. By doing so, businesses can better navigate the tough trading conditions and increase their chances of survival.”

Yorkshire Pub Stuff Undertakes Major Refurbishment with Star Multiple operator Yorkshire Pub Stuff Ltd is taking the lease on the Major Oak, Arnold, and embarking on a joint £325,000 investment with Star Pubs & Bars.

The Major Oak is Yorkshire Pub Stuff’s sixth long-term lease with Star and brings its estate to 32 pubs – 18 on permanent leases and 14 on temporary agreements.

The overhaul will turn the Major Oak into a high quality familyfriendly local. The works will update and upgrade the Major Oak throughout with a warm, welcoming and contemporary decor. The layout of the large 1960s pub will be maximised to cater for all ages and multiple occasions.

The scheme at the Major Oak is Yorkshire Pub Stuff’s first joint refurbishment with a pub company. Says Garry Astle, Yorkshire Pub Stuff’s Managing Director: “In the past we’ve funded improvements to the pubs we lease. We have developed a close working relationship with Star and are excited to be building on that by investing together. It shares the costs and reduces our workload, as Star will oversee the project and do all the legwork with contractors. Their plans are spot on and will deliver a great range of income streams.”

Comments Mike Smith, Star Pubs & Bars’ investment manager: “Yorkshire Pub Stuff has an excellent track record for turning round underperforming pubs. We’re delighted to be investing with them to unlock the potential of the Major Oak.” Formerly in the automotive industry, Astle has brought the Japanese Kaizen business approach to Yorkshire Pub Stuff: “It has helped us create a robust back-office system and a fantastic team, giving us the capacity and the ability to grow with confidence. This is crucial when taking pubs on temporary agreements, as it’s often with little notice; to do it successfully, your controls and your team have to be really strong.”

Continues Astle: “Running pubs on a temporary basis allows us to get to know them and identify those with potential that we want to take on permanent leases.”

Yorkshire Pub Stuff is eyeing further expansion across the Midlands, looking at leased pubs on both temporary and longer-term agreements. Whilst the company operates a wide spectrum of sites, including rural food-led pubs with letting rooms, it is most interested in wet-led community locals in which it specialises.

UK Inbound Business Barometer Findings Reveal Top Priorities For Tourism Businesses The latest data from UKinbound reveals that ahead of the next General Election – the top priorities that tourism and hospitality businesses in the UK would like to see in political party manifestos are a commitment to reducing VAT levels back to 12.5% and re-introducing the policy for schoolchildren from the European Union to enter the UK with ID cards rather than passports.

The association undertook its latest business barometer member survey in July 2023.

CONDUCTED BY QA RESEARCH, THE SURVEY ALSO SHOWS THAT: • Confidence levels remain high for 78% of those businesses that responded • Expected or confirmed bookings for Q3 of 2023 are at the same level or higher than they were pre-pandemic for over two thirds of businesses responding to the survey • 75% of businesses stated they expected revenue for Q3 of 2023 and 74% of businesses expect booking levels for Q4 of 2023 to be the same or higher than before the pandemic

• There is strong demand from US visitors to come to the UK with over half of businesses (59%) responding to the survey reporting that the USA is the main or secondary market they are seeing growth from however, only 13% of businesses responding to the survey said the main or secondary market they are seeing growth from is China.

Joss Croft OBE, CEO of UKinbound commented, “Our latest research shows that businesses in the inbound tourism industry are currently feeling confident about current and future bookings and revenue even though the return of the Chinese market is taking some time to come back.

“This research also told us however that even though demand is increasing, running a business in the tourism and hospitality industry is tough right now. Many are still struggling with servicing debt from the pandemic, recruiting skilled staff and the increased cost of living is squeezing profitability and impacting on the ability to invest and grow for the future. Reducing VAT levels back to 12.5% would enable businesses to invest more in products and services and some certainty over the future usage of ID cards by school groups from the EU rather than just warm words from the UK Government about reviewing this policy would go a long way to helping these businesses.”

Accor Partners With Saira Hospitality To Support London’s Aspiring Hospitality Talent 30

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Accor has joined the initiative created by Saira Hospitality, a Londonbased non-profit organisation focused on creating pop-up hospitality schools worldwide, and Mews, an industry-leading hospitality platform. The collaboration will provide training opportunities for London’s undiscovered hospitality talent, equipping them with the knowledge and skills necessary to pursue successful careers in the industry.

Saira Hospitality educates and empowers local communities through expert-led hospitality training programmes. By partnering with local hotel operators, Saira ensures that its students have employment opportunities upon graduation. The curriculum is tailored to instil essential life skills and focuses on areas such as communication, emotional intelligence, and leadership, enabling students to thrive in the hospitality industry.

This collaboration is made possible through a wider partnership between Saira Hospitality and Mews. Over 3,500 properties in 80 countries are powered by Mews, including select Accor properties globally. As Accor and Mews have an existing partnership, Accor were invited to take part in the London programme as a hiring partner, offering workshops, work experience and networking opportunities between Saira students and Accor properties across the city.

To kickstart the collaboration, Accor recently conducted a “Discovery Session” with Saira Hospitality students. This session provided valuable insights into Accor’s vast portfolio, which encompasses over 5,300 properties across its various brands. The students gained a comprehensive understanding of Accor’s operations, values, and commitment to delivering exceptional guest experiences.

As part of the partnership, Accor will offer work experience placements to a select group of students from

Royal Award for LittlePod When it comes to spreading the word about real vanilla and its importance to the planet, LittlePod is having conversations at the highest echelons.

Having been named amongst just 15 recipients of the firstever King’s Award for Enterprise (Sustainable Development), the Devon-based natural ingredients company is enjoying a summer to savour.

The LittlePod team received the King’s Awards crystal vase from the Lord Lieutenant of Devon – the King’s official representative – at a ceremony in Farringdon in June.

It capped a memorable week after Janet Sawyer MBE BEM – the company’s founder and Managing Director – was invited to join a hand-picked selection of winners to spend time with King Charles in person, two days beforehand at Buckingham Palace.

“I was due to attend a reception at Buckingham Palace just prior to the presentation,” explained Janet, who launched LittlePod in 2010 in order to highlight vanilla’s value to the world. “This was a great honour that was made even more special when I was informed that King Charles had chosen LittlePod as one of the companies he wished to speak to at the reception.

Saira Hospitality’s programme. This practical training will equip them with valuable skills and first-hand knowledge of the hospitality industry. Upon successful completion of the programme, the students will have the opportunity to interview for jobs within Accor’s extensive network.

Saira Hospitality’s partnership with Mews will see them roll out four additional schools globally, in destinations including, Amsterdam, Paris and New York. Based on the success and impact of their involvement in London, Accor will also play a key role in these schools, helping bring this innovative partnership to life.

Accor Spokesperson comments: “Supporting and nurturing overlooked talent within hospitality is so important, and we are delighted to be working with Saira to support the organisation with all the work they are doing to encourage aspiring talent to forge successful careers within the hospitality industry. Accor’s extensive portfolio across London from luxury to economy brands provides an unmatched opportunity for aspiring talent to kick start their career in the city’s vibrant hospitality sector. We look forward to continuing to work with Saira to offer students a unique opportunity to work within Accor brands as they embark on their journey into the world of hospitality.”

Greg Früchtenicht, COO of Saira Hospitality, comments: “Our partnership with Mews has opened so many doors for us, including this opportunity with Accor. This collaboration signals our first partnership with a group of this size and comes at a perfect time as we look to expand our impact and support more local Londoners on their search for fair and equitable employment. The sheer diversity of opportunities that Accor can offer our students ensures that we can find the right employment for every student, regardless of their preference, location and potential barriers to employment.

“The nine companies that King Charles selected were all Sustainable Development award winners, and it was great for us all to be together and to get to know each other. It was wonderful to be able to discuss our Campaign for Real Vanilla and to thank King Charles for this recognition on behalf of the LittlePod team and the farming communities on the Equatorial Belt.”

Previous winners of the Queen’s Award for Enterprise (Sustainable Development), LittlePod was one of just 148 companies to be recognised with a 2023 King’s Award – the UK’s most prestigious business accolade – when the winners were announced in April.

It was an achievement marked both at home in East Devon and abroad in Indonesia, from where Dr Made Setiawan and his farmers at LittlePod’s pioneering plantation joined the celebrations live via video-link.

“We congratulate LittlePod for winning the King’s Award and we thank King Charles and the Lord Lieutenant for this great honour,” said Made, LittlePod’s vanilla farmer. “We are all so happy and look forward to a successful future together.”

David Fursdon, the Lord Lieutenant of Devon, added: “I want everyone to realise what a big deal it is to win this award. It’s always a pleasure to celebrate success and LittlePod is the perfect example. The King’s Award is designed to reward special businesses, and LittlePod is one.”

• Vanilla pods grown at the LittlePod orchard in Indonesia are available to order in packs of 10 now. Dark and smoky with bold earthy undertones, these pods are grown using Made’s pioneering system of polyculture, growing alongside a wide variety of crops in the natural rainforest and aiding biodiversity in Bali in the process. Visit www.littlepod.co.uk to purchase or to find out more.

Social Enterprise Calls On UK Hospitality Sector To Pioneer The Path Toward Plastic Reduction International social enterprise, Common Seas, has called on UK hospitality businesses to become global leaders in plastic emissions reporting.

More than 40% of UK hospitality leaders want to see more collaboration across the industry to meet the challenges of going Net Zero. With this dedication, the UK hospitality industry is perfectly positioned to be at the forefront of pursuing effective plastic reporting.

Common Seas is inviting trailblazing hospitality leaders this month to meet to explore the first-hand challenges and opportunities they have faced when managing single-use plastic. This opportunity will enable an exchange of insights affecting the industry and help shape a platform that could revolutionise the industry.

With plastic pollution set to quadruple by 2040, some 30 percent of hospitality guests are found to spend more with providers that operate responsibly.[3] Common Seas has pioneered a revolutionary reporting software as a simple way for hospitality businesses to become leaders in plastic reporting.

PlasTICK works by empowering businesses within the sector to measure their plastic usage, create reduction strategies, set realistic targets, and track and celebrate the progress made.

Developed alongside and recognised by the United Nations World Tourism led initiative, PlasTICK is the first tailor-made tool to solely target hospitality businesses such as hotels, stadiums, and food and beverage providers and enable them to meet Global Tourism Plastics Initiative commitments.

Already implemented globally in Greece and the Maldives, Common Seas are now asking for time with UK hospitality leaders responsible for acting on plastic within their businesses to support the design of PlasTICK for a UK market. In return, businesses will receive free access to the platform.

Jo Royle, Founder and CEO of Common Seas said: “UK hospitality businesses have the ability to future-proof themselves and implement effective plastic reporting measures ahead of further pressures from customers, investors, and international regulation.

“At Common Seas, we work with Governments and businesses around the world to reduce their plastic footprint. We now want to expand this to support those pioneering hospitality businesses in the UK focused on reducing their environmental impact by creating a powerful wave of change across the industry.”

To get in touch with Common Seas about your first-hand experience of managing plastic, contact Sophia Kavgalakis: sophia@commonseas.com

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KP Snacks Launches Flavour Kravers Flame Grilled Steak Pub Card

KP Snacks has announced the launch of KP Flavour Kravers Flame Grilled Steak in a 21x50g pub card format. Rolling out from the beginning of August, the launch combines the Flavour Kravers range’s best-performing SKU with the popular pub card format.

competitor.

The delicious new product capitalises on the growth of meaty flavours and offers the perfect accompaniment to a cold drink. The new pub card format has been designed to optimise impulse sales in pubs and bars by increasing visibility and tempting customers to trade up on drinks-only visits.

Matt Collins, Trading Director at KP Snacks says: “KP Nuts is the UK’s favourite nut brand which drives sales in the Out Of Home channel as a trusted and recognisable brand, synonymous with tasty nuts. Bagged bar snacks offer pubs and bars a crucial commercial opportunity to increase sales, and the exciting new Flavour Kravers Flame Grilled Steak pub card is perfectly positioned to engage and tempt customers.”

Flavour Kravers delivers bold, innovative flavours to the snacking segment from the UK’s number one Nut brand. Worth £95.8m and growing in value +18.1%, KP Nuts holds a 25.9% share of the Nuts segment, nearly five times larger than the nearest branded

The new product adds to the market-leading KP Nuts portfolio, which includes a range of delicious and popular flavours, from the iconic Original Salted Peanuts to Dry Roasted and Honey Roast Peanuts.

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.

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

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.

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.

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 page 17 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.

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Smart Soda UK’s High-End Healthy Hydration Solution Brings Sustainability Benefits to No1 Soho Place every time.

“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.”

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.

With healthy hydration and sustainability as part of the brief, Smart Soda UK has recently installed a purpose-designed self-serve multi-drinks 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 Bourquin-Quéva. “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 self-serve 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

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

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.

Bag-in-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-inbox 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.

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.

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

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.

A Glass Act - Enomatic Wine Dispense and Preservation Enomatic is the world leader in wine dispense and preservation.

certified).

Studies show that wine-by-the-glass sales increase turnover and are more profitable than bottle sales. enomatic was created to offer a more premium wines by glass offering thus creating a more profitable business models for restaurants, bars and wine merchants.

PORTION CONTROL

enomatic’s quality control provides customers with confidence that wines are always fresh and served at their optimum temperatures. With patented preservation technology and automatic self-cleaning of the pouring spout, our systems ensure the highest hygiene and superb wine quality.

FUNCTIONALITY

REDUCING WASTE It is a simple fact that wine that is not consumed oxidizes in the bottle and is wasted, creating unnecessary costs and profit loss for a wine business. enomatic was designed to eliminate waste, reduce overheads and maximize profits.

WINE PRESERVATION Using state-of-the-art inert gas preservation, enomatic prevents wine from being altered by oxygen and protects its organoleptic integrity (taste, aroma, body, and colour) for up to 21 days or more (tested and

Staff over-pouring results in reduced profit margins. enomatic’s precise automatic portion control prevents inventory shrinkage, over pouring, and ensures accurate measures time after time. enomatic's advanced electronics and automation increases the speed of service. By simply pressing a button, you can select and serve any wine desired. Your staff’s time is costly; that’s why enomatic was also designed to make their time more efficient - no more wasting time re-corking or vacuuming bottles after each use.

Software functionality allows you to track not only all the wines in your system, but also the use of the system by customers. You can even limit the amount a customer can consume for any given period of time. With card operated systems, enomatic is a virtual sales person and responsible bartender all wrapped up in one! sales@enodirect.co.uk www.enodirect.co.uk Tel. +44 (0)1603 768046

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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.

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.

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.

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

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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

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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

Chef's Buyer's Guide 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:

• 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!

• Great prices • Wine tastings

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

Celebrate Summer in Style with LittlePod LittlePod’s products are used by professional chefs all over the world, but when it came to creating a collection of real vanilla recipes for our new website, we found the answer on our doorstep in Devon.

Boasting many years of Michelin-starred experience, Peter Gorton is a long-time advocate for local food companies and, having used our natural extracts and other ingredients in his dishes during a storied career, we were delighted when he agreed to join us as a LittlePod ambassador last summer.

In addition to helping spread the word about our Campaign for Real Vanilla at various food events, shows and festivals, Peter created our Chef’s Collection – 10 new recipes that showcase LittlePod’s products that we have used both on our website and our 2023 calendar.

Keen to underline vanilla’s versatility, Peter’s recipes go beyond baking. In demonstrating that this adaptable ingredient can be used in both sweet and savoury dishes, our Master Chef of Great Britain is inspiring more and more cooks to keep it REAL. “I love using LittlePod and every chef should have it,” explained Peter, one of Devon’s finest chefs, who has trained and worked at some of the best establishments in Great Britain and around the world since embarking on a 43-year career that has also seen him own and run six restaurants. “It is so versatile and saves so much time without compromising on quality.”

Here at LittlePod, we use REAL vanilla in all manner of dishes. This – Peter’s Roasted Salmon with Coconut Milk, Vanilla and Tomatoes – is one of our favourites and our recipe of the month for August, as featured both on LittlePod’s 2023 calendar and on our website here: www.littlepod.co.uk

RECIPE: ROASTED SALMON WITH COCONUT MILK, VANILLA AND TOMATOES Ingredients: 1 tbsp sunflower oil 3 shallots, minced 2 garlic cloves, minced 1 tbsp lemongrass 3 ripe tomatoes, seeded and diced 150ml passata 225ml coconut milk 1 tbsp LittlePod pure bourbon vanilla extract 6 salmon fillets Fine sea salt and freshly-ground white pepper Pinch of curry powder 1 lime, halved – one half cut into 6 thin slices, the rest for juice 12 coriander leaves 540g cooked white rice Method: Warm the oil in a saucepan over medium heat and add the shallots, garlic and lemongrass. Cook for 5-7 minutes until tender and softened, but do not allow to colour. Add tomatoes, passata, coconut milk and vanilla extract and simmer until the tomatoes release their juices and are soft. This should take about five minutes.

Place the tomato mixture into a casserole or baking dish large

enough to accommodate all the salmon fillets in a single layer.

Generously season each fillet with salt, pepper and curry powder.

Place the salmon in the dish, top each fillet with a slice of lime and coriander leaves and bake for 7-8 minutes.

To serve, spoon the tomato mixture onto six warmed plates and top with the salmon fillet. Squeeze lime juice over each plate, garnish with spring onions and serve with rice on the side.

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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The world of gastronomy is an art form where the canvas is the plate, and the paintbrush is a chef's creativity. Just like any artist, a chef's masterpiece can only be as remarkable as the ingredients they use. The significance of quality ingredients and seasonality in restaurants and food outlets cannot be overstated. As the pillars of culinary excellence, these factors not only elevate the flavors and presentation of dishes but also contribute to sustainable practices and customer satisfaction.

ELEVATING FLAVORS AND EXPERIENCES: The essence of any dish lies in the quality of its ingredients. High-quality produce, meats, and spices have unique flavors and textures that infuse dishes with depth and character. Chefs who prioritize top-notch ingredients can create culinary experiences that tantalize the taste buds and leave a lasting impression on patrons.

Seasonality plays a crucial role in this aspect. By embracing seasonal ingredients, chefs can work with produce at its peak, ensuring the freshest flavors and highest nutritional value. Harnessing the bounty of each season allows chefs to craft ever-changing menus that excite and delight diners.

SUSTAINABLE PRACTICES: Chefs today hold a greater responsibility in advocating sustainable practices within the culinary world. By sourcing quality ingredients, they encourage the use of ethically and locally produced food items. This, in turn, reduces the carbon footprint associated with long-distance transportation and supports local farmers and producers.

Seasonality aligns with sustainability as well. Choosing seasonal ingredients helps reduce the demand for outof-season produce, which often requires energy-intensive greenhouse cultivation or long-haul transport. By opting for what nature provides at any given time, chefs contribute to a more environmentally friendly approach to food preparation.

Ariela’s Gelato - A Pure Taste of Italy Gelato is more than just ice-cream – 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 ice-cream, 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,

BUILDING TRUST AND LOYALTY: In a world where discerning diners seek not only a delightful dining experience but also transparency and authenticity, the use of quality ingredients can be a significant differentiator for chefs and food outlets. When chefs openly showcase their commitment to sourcing the best ingredients, customers are more likely to trust the establishment's intentions and expertise.

Moreover, patrons often appreciate knowing where their food comes from and how it was produced. Highlighting local and seasonal ingredients on menus fosters a sense of connection between the restaurant, the community, and the land. This connection can lead to stronger customer loyalty and positive word-of-mouth recommendations.

SUPPORTING CULINARY CREATIVITY: Quality ingredients and seasonality can serve as catalysts for culinary creativity. When chefs embrace the changing availability of ingredients, they are encouraged to experiment with new flavors, combinations, and techniques. This constant evolution in the kitchen allows chefs to continuously push their boundaries and present innovative dishes that keep customers coming back for more.

By adapting their menus to the seasons, chefs tap into nature's bounty and showcase its diversity. This connection to the natural world can inspire chefs to craft dishes that are not only pleasing to the palate but also pay homage to the beauty of the earth.

The importance of quality ingredients and seasonality in restaurants and food outlets cannot be emphasized enough. From elevating flavors and experiences to promoting sustainable practices and building trust, these elements are the cornerstones of culinary excellence. Chefs who prioritize the use of top-notch, seasonal ingredients are not only offering memorable dining experiences but are also contributing to a more sustainable and mindful approach to gastronomy. Embracing the gifts of nature and incorporating them into culinary creations is a celebration of both artistry and respect for the planet we call home. 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: “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.

Chef’s Special Crispy Coated – For A Crunchier Crunch benefits with even extra crunch from a visible coating.

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

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 operation on the environment.

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

Local testing has shown that Farm Frites Chef’s Special Crispy coated performing better in crispiness & heat retention against market competitors* The range is well suited to casual, fast casual and takeaway 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

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Issue 172

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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Issue 172

Sustainable Resources

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Hygiene & Infection Control

Issue 172

CLH Digital

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

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

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

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

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

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

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

involve hospitalisation including ICU and even death.

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

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

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

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

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

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

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

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

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

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

Do you have an up to date one?

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

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

All other water hygiene management carried out including:

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

Outdoor Leisure

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

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

Legionella risk assessments have been a legal requirement since 2001.

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

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

Please get in touch!

0800 111 4014 info@majorplants.co.uk

• ACOP L8 monitoring

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Issue 172

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

Issue 172

CLH Digital

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

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

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

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

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

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

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

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

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

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

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

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

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

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

At Monster Mesh we agree that your brand needs to

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

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

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

Monster Mesh

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

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CLH Digital

Issue 172

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

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

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The Perks of Listing a Wallflower

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

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

vegans.

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

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

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

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

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

All Wallflower wines are suitable for vegetarians and

www.lanchesterwines.co.uk/wallflower

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

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

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

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

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

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

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

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

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

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

fryer units, chargrills, ranges and griddles.

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

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

Why LP Group Mixers Are A Top Choice for Artisan Bakers

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

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

all with less wastage.”

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

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

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

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

Cooking Suites

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

www.blue-seal.co.uk

Catering Equipment & Kitchen Fit-Out

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

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

From restaurant kitchens to food warehouses - we

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

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

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

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

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

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

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

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

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

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

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

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

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

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

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

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Hospitality Technology

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

cutting-edge EPOS technology.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

2) Simple but effective, WaiterCall instantly connects front and

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

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

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

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

No guessing or time wasted – just clear communication.

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

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

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Hospitality Technology

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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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

SALUT, Manchester

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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 66

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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

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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 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 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 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 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 vis-

Immtell - Navigating Immigration, Delivering Solutions At Immtell, we understand the unique challenges that the UK's catering and hospitality industry faces, particularly in staffing. We are here to help you bridge these gaps by unlocking global talent, bolstering your workforce, and driving your business forward.

Immtell is more than an immigration consultancy. We are your strategic partner, aiding you in navigating UK immigration laws and procedures. A significant part of our services involves helping businesses acquire and maintain Home Office sponsor licenses, enabling you to legally employ workers from outside the UK. These services are exceptionally beneficial for the catering and hospitality sector. The industry, known for its reliance on a diverse workforce, faces substantial staffing chal-

lenges. With our expertise, we can help you tap into a fresh talent pool and build a resilient and diverse team.

For businesses already holding a sponsor license, we offer invaluable support to ensure you maintain compliance with immigration regulations. This is crucial in mitigating the risk of losing your license and, subsequently, your sponsored workforce. We also offer training to ensure your team understands these regulations, thereby reducing potential risk.

At Immtell, we provide guidance on the Prevention of Illegal Working legislation, underscoring the importance of conducting compliant Right to Work checks. This is not just a statutory requirement,

T H E W E S T C O U N T RY S P E C I A L I S T S

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

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Impressive & Profitable Business

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LH £19,500

2148

LH £75,000

4829

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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

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Attention Of Investors

LH £125,000

2143

FH £195,000

Most Impressive Business & Home

4836

FH £399,950

4838

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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itors 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. but a vital component in mitigating the risk of incurring a potential fine of £20,000 per illegal worker. Moreover, non-compliance could lead to substantial reputational damage, which can have a far-reaching impact on your business. Our support ensures you understand and adhere to these regulations, keeping your business secure and reputation intact.

In addition to assisting businesses, we help potential employees navigate the visa application process. We aim to facilitate a smooth transition for those seeking to work in the UK, creating a more efficient hiring process for everyone involved.

In essence, at Immtell, we turn immigration hurdles into opportunities.

Our commitment to providing tailored solutions, in-depth knowledge, and comprehensive support makes us a crucial ally for businesses in the current recruitment landscape. We are here to help the catering and hospitality industry flourish amidst ongoing challenges. Let Immtell be your trusted partner in this journey.

For more information, contact Gavin Webster, Director at Immtell, at info@immtell.com, or visit our website at www.immtell.com. We look forward to partnering with you and helping your business thrive.

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

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

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

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

Protect Your Pavement Licence 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.

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

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

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

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. all grants (such as no obstruction and smoke free areas), and local conditions.

than 3 months).

NOT YET GOT A PAVEMENT LICENCE? If your business could benefit from outside seating and you have not yet applied, you need to check the Regulations to take the best advantage of this system.

To be eligible, your business must use (or propose to use) 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

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.

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.

• 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

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