CLH Digital - Issue #173

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 173

Hospitality Czar Calls for General Election as Closures Mount www.CLHNews.co.uk

CLHNews

Manchester’s ‘s night-time economy czar Sacha Lord has called for a general election after a bar restaurant at the heart of Droylsden's regeneration closed citing mounting costs.

Mr Lord, an outspoken critic regarding the Government’s treatment of hospitality in the UK, and one of the leading figures attending a hospitality “Pots & Pans” protest in Parliament Square and outside the Treasury in November 2022, once

CLHNews

CLHNews

again calls out the government, demanding a general election, as closures in the sector continue.

He said that the news that Industry Bar & Pizza, had shut down was ‘heartbreaking’.

(CONTINUED ON PAGE 3...)

2

CLH Digital

Issue 173

Editor's Viewpoint

Welcome to the latest issue of CLH Digital Navigating Troubled Waters: The Government's Responsibility towards the UK Hospitality and Licensed On-Trade Sector Our lead story truly “grasps the nettle” and sums up the sector’s confidence in this current government.

That being, there is none! Enough is enough and the elephant in the room has this week finally been addressed.

EDITOR

Peter Adams

We need a general election, and we need one urgently.

I am remaining “apolitical”, it will be for the country to decide who it will choose to govern us, but now as the sector lurches from one crisis to another, inflation, interest rates, energy costs, business rate disparity, alcohol duty, with absolutely no end in sight, none of which could be classed in any way as “self-inflicted” then the call for an immediate general election could not come

sooner!

Recent times have witnessed a disastrous surge in the shuttering of cherished pubs and restaurants. These establishments, which have acted as social hubs for communities across the UK, are disappearing at an alarming rate. The reasons behind this unsettling trend are manifold, with industry leaders unanimously pointing towards a cocktail of challenges that are pushing businesses to the brink.

One really alarming observation is the reduced footfall seen in many establishments.

I recently popped in for an early evening beer to a pub, which at this time of the year would usually be bustling, and I was really saddened to see that we (myself and a work colleague) with the only two people in. It doesn’t seem all that long ago when at 5.45pm the place would have an eclectic mix of office and shop staff, holidaymakers, etc and one would enjoy a vibrant bustling atmosphere. Sad though I was as one of only two customers I could only imagine how the landlord felt.

Consumers are clearly tightening their belts in the face of economic uncertainty, and this is a worrying dip in demand, and a stark reminder of the uphill battle these businesses face. Moreover, the glaring absence of adequate government support has only exacerbated this crisis.

I really think making any appeal to this government now is a pointless exercise, it really is time to call a general election and let the main parties put their manifestoes to the public and we can see first hand their intentions over the next five years as to how they intend to support the hospitality and licensed on trade.

Here are a few pointers that would get my vote: 1.Financial Relief Measures: The government should introduce tailored financial relief packages, including grants, reduced interest rates, and tax breaks, to ease the financial burden on struggling businesses.

2.Energy Cost Mitigation: Implement measures to stabilize energy costs, such as subsidizing renewable energy sources and encouraging energy-efficient practices.

3.Support for Training and Employment: Establish initiatives to upskill the workforce and incentivize employment, thus fostering growth and addressing the pressing issue of staff shortages.

4.Promoting Consumer Confidence: Launch campaigns to restore consumer confidence in the sector, assuring patrons of stringent safety measures and exceptional experiences.

5.Long-term Policy Framework: Collaborate with industry leaders to develop a comprehensive longterm policy framework that acknowledges the sector's unique challenges and provides a roadmap for sustainable growth.

On a side note, and once again only my “tenpenneth”, if it transpires that the Crooked House pub affectionately known as the “Wonky Pub” has been deliberately burnt to the ground and has been subsequently demolished then it should, as campaign group CAMRA demand, be rebuilt brick by brick.

The pub clearly has been demolished without any planning consent, and there are investigations as to whether the fire has been started deliberately.

The last people who demolished a great traditional London pub built in the 1920s were forced, following a six-year campaign by the local community, to rebuild the pub brick by brick, which I am sure has set an extraordinary precedent. The owners of the pub had been refused planning permission to knock it down and build 10 flats and historic England was due to recommend the pub to be granted Grade II listed status.

Locals suspected the owners would “do something” and they asked historic England to consider listing the building and they came out took plaster cast of tiles and documented everything.

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

TELEPHONE:

01202 552333 FAX: 01202 552666

www.CLHNews.co.uk @CLHNews CLHNews CLHNews

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

Locals in the pub one afternoon were asked to vacate the premises on the health and safety grounds, and where they got outside a demolition group demolished the pub in front of their very eyes.

PRODUCTION & DESIGN

I can remember reporting on 2021 comments from a member of the rebuild Carlton Tavern campaign saying; “People said it was impossible, many people said it’s not worth it nothing is going to happen, but I thought no I’m not just going to let it lie” and well done Polly Robertson!

PRODUCTION & WEB ADMIN

The pub reopened on April 12, 2021 and I will be watching this case with interest supporting any initiative and giving as much publicity as possible to get it rebuilt!

As always I can be contacted at edit@catererlicensee.com

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, 3 Carlton Mount, 2 Cranborne Road, Bournemouth, Dorset, BH2 5BR. Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those of the publisher or the editorial team. Whilst every care is taken when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom. All rights reserved, reproduction is forbidden unless written permission is obtained. All material is assumed copyright free unless otherwise advised.

Matthew Noades Charlene Fox

Published by Published by

Hospitality Czar Calls for General Election as Closures Mount Issue 173

(CONTINUED FROM FRONT COVER)

CLH Digital

3

ALARMING CLOSURE RATES Following the closures of 200 pubs in the first three months of the year, almost 225 sites shut in the second quarter, amounting to a total of 729 businesses in the last year, around an 80% increase from 2021/22.

The restaurant and bar said that they can no longer absorb the ‘crippling’ costs of running a business in 2023, from energy bills to VAT increases, without passing on to customers leading to unsustainable and “extortionate prices”.

The alarming closure rates have coincided with a host of adverse factors squeezing the hospitality sector, including high energy, labour and wholesale food and drink costs.

The team behind the bar/restaurant which opened as the 2020 pandemic broke said it was a decision that hadn’t been made lightly and that they were ‘devastated’ to have to close their doors.

At the same time, the disposal income of pub-goers continues to fall amidst the cost-of-living crisis.

URGENTLY NEED A GENERAL ELECTION Mr Lord has criticized the current Government once again for their lack of support for hospitality businesses, saying that the government are allowing ‘communities to break up and High Streets to fall apart’.

Rising energy bills, inflation currently showing no signs of falling, rising wages and diminishing footfall as the public “tighten their belts” are the biggest issues for the sector since the year started, however changes to licensing and alcohol duty tax as well as a lack of support from the government have all hindered chances of a recovery, especially for independents.

Taking to social media he said: “Heartbreaking. I met the team at Industry last year, they were lovely. Again, citing Energy as a factor. This Gov’t don’t care about Hospitality. Under their watch communities are breaking up, our High Streets are falling apart. We urgently need a General Election.”

“Pub closures are rising at a rate unheard of in more than a decade. We are seeing a perfect storm of high inflation and interest rates at a time when many pubs are on life support,” said Matt Howard, head of insolvency and recovery at Price Bailey.

SPIRALLING OVERHEADS In a statement the Industry said: statement said: “It is with the heaviest of hearts we have to say that Industry has closed its doors for the final time.

AGGRESSIVE INTEREST HIKES

“Industry started as an idea between three friends of opening a nice little bar where you could have a drink and get a bite to eat, the reality became so much bigger than that and exceeded all of our expectations.”

Other factors include the need to repay Covid support loans and strike action leaving many pubs in city centre locations losing out on vital trade over the festive season.

“Opening at the height of a global pandemic was an enormous challenge and we had so many hurdles to jump just to stay open. In our first year, we were only allowed to open 5 months out of 12 but we powered through because we believed in our vision.

Matt Howard added: “Aggressive interest rate hikes this year have really turned the screw just when it looked like the economy was stabilising. Many pub businesses have piled up barely manageable levels of debt over a testing few years and rate hikes are tipping an increasing number into the red.”

Credit: Darren Robinson Photography

“Sadly, crippling energy bills, spiralling overheads, lack of government support and VAT/tax increases have made our ‘little’ idea unsustainable, without having to charge extortionate prices.

Mr Lords call for a general election follows a report this week from accountancy firm Price Bailey which reveals that pub closures reached their highest level on record in the second quarter of 2023, surpassing the previous record in the first three months of the year.

“There are a large number of zombie businesses in the pub sector, which have been barely surviving, sustained only by low-interest rates. As rates have risen banks have started to pressure them to make capital as well as interest repayments on loans. This has proved the final nail in the coffin for many pubs. Business failures in the pub trade are likely to continue to rise throughout the second half of the year.”

NO MATTER WHAT YOU NEED, WE HAVE A SOLUTION FOR EVERY BAR, RESTAURANT & OFFICE. ANYWHERE THAT SERVES & ENJOYS THE GREAT TASTE & AROMA OF FRESHLY GROUND COFFEE, THE RICHEST OF CHOCOLATE, TEA, LATTE OR CAPPUCCINO WE'VE GOT DELICIOUS FRESH INGREDIENTS AND A SYSTEM TO SUIT YOUR NEEDS.

BEAN TO CUP WITH FRESH MILK FOR A BUSY SITE

TRADITIONAL ESPRESSO MAKERS

CALL US FOR YOUR PERFECT DRINK ON

0800 44 44 43

SMALL BUT PERFECT FOR LIMITED SPACE

What Is The Protect Duty and Who Does It Apply To? 4

CLH Digital

Issue 173

By Fiona Hahlo, Partner and Courtney Brotherson, Trainee Solicitor, at international law firm RPC (www.rpc.co.uk) evacuation procedure for staff and the public.

Whilst there is already guidance available to help organisations combat terrorism, it is envisaged that more will become available ahead of the Duty coming into force.

HOW WILL THE DUTY BE ENFORCED? A regulator will have the power to impose sanctions for non-compliance with the Duty. Whilst at a recent Home Affairs Committee meeting, there were discussions about the Health and Safety Executive (HSE) taking on this role, it remains unclear who that regulator will be.

For venues falling under the standard tier, non-compliance could lead to a maximum fine of £10,000, whilst those under the enhanced tier could face a maximum penalty of £18 million or 5% of worldwide turnover.

These fines are punitive and will not be covered by insurance policies.

WHAT COULD THIS MEAN FOR THE HOSPITALITY SECTOR? The Protect Duty (the 'Duty') or 'Martyn's Law' (named after a victim of the tragic 2017 Manchester Arena bombing) is a draft Bill which seeks to impose a new duty on owners and operators of publicly accessible premises to address the evolving issue of terrorist threats.

The new legislation will be applicable to various locations where a 'qualifying activity' takes place. 'Qualifying activities' include those which take place at entertainment and leisure venues, visitor attractions and retail outlets. It will also apply to premises contained within another premises, for example, a restaurant within a shopping centre. A two-tier system will determine the proportionate security steps expected to be taken to implement the Duty.

The 'standard' tier will apply to locations with a capacity between 100 and 799. Duty holders will be expected to carry out low-cost training on terrorism awareness and to complete a standard terrorism evaluation, considering how best to respond to a threat.

The 'enhanced' tier will apply to locations with a capacity of 800 or more. They will need to appoint a designated senior officer for the premises, will be expected to regularly complete a terrorism risk assessment and consider implementing ‘reasonably practicable’ measures to reduce the risk of terrorist events. Duty holders may also need to hire specially trained staff and implement monitoring systems or CCTV to demonstrate they are taking proportionate steps to comply with the Duty. In both tiers, duty holders must identify a suitable

Larger businesses operating in the hospitality sector are already required to have robust health and safety measures in place to comply with the Health and Safety at Work etc 1974 Act and various health and fire safety regulations. Many of the measures introduced by the Duty may therefore overlap with practices and polices already in place, so it may be that these businesses experience a limited amount of disruption when the legislation comes into force. However, we continue to hear concerns about the impact of the measures on smaller businesses, as businesses fear the Duty will place an additional, disproportionate burden on their finances and resources.

There is an expectation for employers in qualifying premises to educate their employees about the Duty and to provide training materials to understand how to respond to a terrorist event. The Government has stressed that this will be proportionate and that centralised training materials may become available in due course. There is also a focus on surveillance and monitoring for premises falling under the enhanced tier, which may involve assessing a premises' capabilities or investing in additional security measures to ensure compliance with the Duty.

The recent publication of the Home Affairs Committee's review of the draft Bill has raised concerns about the adequacy of the draft Bill. Scrutiny of the Duty continues, and this will hopefully ensure that the correct balance is struck between protecting the public against terrorism and placing additional pressures on businesses within the sector.

Rugeley Pub Crowns Their ‘Local Legend’ As Part Of A Nationwide Campaign With People’s Captain Picture: Courtesy of Ian Hodgkinson @ PictureIt Media

A man from Rugeley has been named as a Local Legend in a nationwide campaign after being nominated by his community for his selflessness and devotion to helping others.

Terry Goodier was celebrated with an evening of music, great food and beer in an event which saw over 100 members of the community gather at The Redmore pub to honour their incredible friend.

As part of the campaign, ran by People’s Captain in partnership with Punch Pubs & Co, customers from pubs across the Punch estate had the chance to nominate a ‘Legend’ within their community, who also defines Punch’s ‘Doing Well by Doing Good’ programme.

As part of the campaign, ran by People’s Captain in partnership with Punch Pubs & Co, customers from across the Punch estate had the chance to nominate a ‘Legend’ within their community, coinciding with the pub company’s commitment to Doing Well by Doing Good – improving lives and communities with pubs at their heart.

pub, saw their generous garden transform with a decorated marquee, outdoor stage and tables adorned with balloons and bunting.

Management Partner Ryan said: “What can we say about Terry, he’s a legend, but so incredibly humble. Terry is a gentle giant and he’s everybody’s friend.

“It’s so nice to see him being celebrated because he’s always looked after everyone else. Even during his own struggles, you could ring him at any time, or talk to him in the pub and he would always be there for you.”

Laura added: “It’s no surprise that Terry has won this campaign, and if we could have picked anyone it would be him. He’s so passionate about helping people and does so much for the community and his family, but you never hear what he does for himself.

“The Redmore is the heart of the community and whatever happens there is always somebody there to support you. We feel so privileged that people choose to come back here!”

Speaking on behalf of his win, Terry said: “I feel proud. Emotional.

I didn’t realise I had so many friends. This all started when a friend asked me for help, I was in a dark place myself at the time but helping other people got me through.

Terry, a legend in his own right, received numerous nominations for his ability to always put others first, for consistently supporting his friends and family and for his ongoing support across the community. So, on Thursday the 20th of July he was crowned in a red-carpet style event by People’s Captain founder and exprofessional Rugby player, Greg Bateman.

“I didn’t realise that my friends and family were actually worried about me and just wanted to keep me busy by helping others. You realise that life is touchy, and you can be on the edge, but the best thing is having good friends and family around you.

Speaking on behalf of the event and Terry’s win, Greg said: “This kind of event showcases that small everyday things can really make a difference to people’s lives.

“It is an honour to be here, and I feel privileged to have all these people around me. The Redmore, it’s a community pub, the people who run it are lovely, Ryan, Laura, Steve, and Julie they all make you feel welcome, you can come in here for help and there will always be someone who can step forward.”

“The bigger message in all of this is that small actions create a wider impact, and we are all capable of making a difference. Sometimes it’s just an arm around the shoulder, or a physical act. Terry is a shining example of someone that can do something so small yet have a huge impact.”

The event, which was co-hosted by Management Partners Ryan Morris and Laura Hughes of The Redmore

Speaking on behalf of Punch Pubs & Co., Head of PR & Brand Communications Caroline Southwell said: “We’re so proud to be partnering with Greg and the team at People’s Captain once again. This event has been instrumental in highlighting how important the pub’s place is within the community, and how small acts of kindness can have a huge impact.”

Issue 173

CLH Digital

5

Live Entertainment, Holiday Bookings and Summer Socialising Boost Hospitality & Leisure Sector in July Consumer card spending grew 4.0 per cent year-on-year in July – less than the latest CPIH inflation rate of 7.3 per cent and slightly lower than in June (5.4 per cent) , with the hospitality & leisure sector receiving a boost as Brits spent more on getaways, eating and drinking out, and concert tickets for artists such as Taylor Swift and Foo Fighters.

Spending on supermarkets rose considerably less in July (5.2 per cent) than in June (9.8 per cent), as the rate of food price inflation continued to slow after peaking in March**. However, concern around rising food prices remains high at 91 per cent, leading seven in 10 (70 per cent) shoppers to look for ways to reduce the cost of their weekly shop – the highest percentage so far this year.

Of these value-seeking Brits, 13 per cent say they are having to remove some items at the checkout to avoid going over budget. To help save money, more than a third (35 per cent) are buying items in bulk because they cost less in the long-term, and four in 10 (41 per cent) are shopping at multiple supermarkets to source a range of deals.

Concerns around food prices and the rising cost of living are also impacting economic confidence as just one-in-five (21 per cent) report feeling confident in the strength of the UK economy, down two per cent month-on-month in July.

FROM “SHRINKFLATION” TO “DRINKFLATION” Meanwhile, “shrinkflation” continues to impact grocery shoppers. A slightly higher proportion of Brits had noticed examples of “shrinkflation” in July (73 per cent) compared to June (70 per cent), with chocolate (56 per cent), crisps (49 per cent) and packets of biscuits (46 per cent) remaining the products most frequently cited as being impacted by this growing trend. As a result, a fifth (21 per cent) of the shoppers who have noticed signs of shrinkflation are switching to brands which haven’t changed the size of their products.

year. This was largely driven by spending on live events, with surges recorded on the pre-release dates for Taylor Swift’s “Eras Tour”, and Foo Fighters’ upcoming stadium tour.

Despite the rising cost of living, entertainment is a priority spending area for many consumers. One in 10 (11 per cent) is cutting back on other expenses to afford tickets to concerts and movies, while a similar proportion (10 per cent) said they treated themselves to a concert or film ticket in July even though they couldn’t really afford it.

While consumers were keen to venture out in July, “insperiences” (indoor experiences) also proved popular, likely due to the wetter weather seen in the second half of the month. Takeaways and digital content & subscriptions rose 9.2 per cent and 9.9 per cent respectively, with the growth in streaming services possibly linked to platforms cracking down on account sharing, requiring consumers to pay for separate logins.

Travel spending also continued to perform well, with travel agents and airlines both seeing noticeable uplifts (7.8 per cent and 39.1 per cent respectively), as holidaymakers made plans for the rest of the year.

SECOND-HAND SCHOOL SAVERS Despite positive growth in June, clothing retailers were hampered by the unseasonal weather in July, and so fell back into decline (-3.1 per cent). This comes as six in 10 (60 per cent) of those cutting back on discretionary purchases to cope with rising household bills say they are reining in new clothes and accessories purchases.

Esme Harwood, Director at Barclays, said: “While July’s weather was a wash-out for clothing retailers, it was a ray of sunshine for takeaways and streaming services, which performed better than expected. Entertainment also enjoyed a huge boost, largely thanks to pre-sales for Taylor Swift’s and Foo Fighters’ upcoming stadium tours.

“Shrinkflation” is also affecting alcoholic drinks: more than one in five Brits (22 per cent) have noticed that some of the alcoholic drinks they buy – such as beers, spirits and tinned cocktails – have become weaker or contain less alcohol, yet still cost the same or more than they used to, otherwise known as “drinkflation”. This could be due to manufacturers changing their products ahead of the recent changes to alcohol duty introduced on 1 August, meaning that alcoholic drinks are now taxed according to strength instead of type.

“With value-for-money still a major concern at the supermarket, eagle-eyed consumers are also spotting signs of “drinkflation” – “shrinkflation” on alcoholic drinks. This could be due to manufacturers making changes to their products ahead of the recent changes to alcohol duty, which mean that drinks are now taxed according to strength rather than type.”

TOUR TICKET TRIUMPHS AND A SURGE FOR SUBSCRIPTIONS

Abbas Khan, UK Economist at Barclays, said: “Over the first half of 2023, high inflation rates have weighed on real household disposable incomes and constrained consumption. On the bright side, this headwind is expected to abate over H2 as inflation in essential categories such as energy and food is set to ease.

Spending on non-essential items grew 5.6 per cent year-on-year in July, with the hospitality & leisure sector enjoying a boost as Brits made the most of the summer. Bars, pubs & clubs saw growth of 7.6 per cent, while restaurants – though still in decline – improved considerably (-2.5 per cent) compared to June (-8.2 per cent).

The entertainment sector was a particular bright spot, seeing a significant boost of 15.8 per cent year-on-

“However, offsetting this, more households are set to experience higher mortgage costs as they refix onto higher rates. Accordingly, while we do not expect a consumer recession in the coming quarters, growth is likely to be meagre.”

Servicing the Staycation Trend 6

CLH Digital

Issue 173

By Giles Fuchs, Owner of Burgh Island Hotel (www.burghisland.com)

The continued popularity of the staycation is certainly good news for British hoteliers. In fact, according to a recent report, the area of Plymouth recorded 80% occupancy rates for 2023. This well-earned interest presents hoteliers with a major opportunity: to build the foundations of an enduring relationship with home-grown guests. By creating a unique experience, meeting guest expectations and successfully navigating the current challenges facing the hospitality industry, hotels can ensure that staycationing Brits will remember their excellent experience when they next consider a trip away.

STANDING-OUT FROM OTHER STAYCATION LOCATIONS

• MICROWAVES • EXTRACTION CANOPIES •

RECONDITIONED & SECOND USER CATERING EQUIPMENT EKE EQUIPMENT LIMITED • We have a comprehensive range of Re-conditioned Catering Equipment in stock • We can supply most of the markets leading names in New Equipment at competitive prices • Full Service & Installation facilities by fully qualified engineers • We can also supply modular fridge & freezer rooms

Telephone with enquiries:

Tel: 01273 492488

Email: kingedwards@btconnect.com Mobile: 07860 274243

• TOASTERS • STAINLESS STEEL SINKS & TABLING •

COOKERS • ICE MACHINES • FRYERS • SLICERS

DISHWASHERS • GLASSWASHERS • REFRIGERATION

Last year set a record for the highest number of British staycations, with 82% of Britons choosing to holiday at home in 2022. Whilst the loosening of post-covid travel regulations has meant that going abroad is now easier, this hasn’t stemmed the prominence of the staycation, with 56% of Britons planning to vacation in the UK this year. It seems that the allure of overseas sun, sights and leisure has failed to sway British interest in home-bound holidays.

The UK is currently home to more than 9,750 hotel businesses. As such, to capture and hold the attention of any tourist, a hotel needs to stand out with a distinctive offering. Britain is a vast and complex cultural ecosystem, and many British tourists choosing to travel domestically are looking to experience authentic regional culture. Therefore, showcasing local community and history is a surefire way of distinguishing your hotel’s offerings and giving staycationers a holiday that they won’t forget.

Hotels looking to attract guests and build long-lasting relationships should give these home-loving holiday makers what they want, by making the most of their area’s history, scenery and any unique quirks of the town. Offering guided tours of the locality, training staff on the history and myth of the area, and decorating rooms with the surrounding scenery in mind, can all help hotels showcase why they are Best of British. At Burgh Island, for example, guests can explore our connection with iconic detective writer Agatha Christie, by spending their stay in the Beach House where Christie penned two of her most widely acclaimed novel, And Then There Were None and Evil Under The Sun, and – for the more adventurist visitor – participating in one of our murder mystery evenings. So many British hotels are founded in unique places with fascinating histories, and embracing this setting can go a long way in ensuring your hotel is memorable to guests.

EXCEEDING EXPECTATIONS Whilst delivering high-quality service may seem an obvious way to ensure visitors enjoy their holiday, hotels should beware of overlooking the fundamental connection between meeting expectations and laying the foundations for a continued relationship with a guest. Unique, excep-

tional experiences add immeasurable value to a trip, and hotels should endeavour to leave guests pleasantly surprised by their range of activities. Whether it’s sipping a leisurely drink in the hotel bar or high-paced hiking in the local area, each guest will have their own specific expectations. The dining options at Burgh Island Hotel, for instance, range from a black-tie event in the Ballroom accompanied by a 20’s band, a more lowkey (but equally impressive) setting at the Nettlefold Restaurant overlooking the sea view, or even a traditional pub dinner at one of England’s oldest taverns, The Pilchard Inn. Giving guests choice gives them the agency to craft their own holiday experience and make their stay a time they won’t forget.

Ensuring every guest feels special and appreciated throughout their stay is the prime focus for any hotelier; and while activities and events play a large part in this, it’s often the little details that make the most difference. From the small gestures of remembering visitors’ names and hometowns, to allocating rooms based on a guest’s interests and preferences – these are the personal touches that differentiate great service from good, and reassure tourists that they were right to choose a ‘holiday from home’.

SUCCESSFULLY NAVIGATING CHALLENGES The British hospitality industry is facing severe staffing shortages. There are currently 174,000 unfilled hospitality jobs. With staycation numbers on the rise, working together with staff and finding ways to best support them during this difficult period is paramount to maintaining high levels of service.

At Burgh Island, for example, we provide ongoing training and succession planning for our staff to help them progress in their careers and to assist individuals in fully realising their own skills. Through listening to staff ideas, feedback and how best to prepare for the busy staycation season.

Despite the issues currently facing the hospitality sector, the ongoing passion for British staycations gives UK hotels the chance to welcome in new guests and build lasting relationships. By meeting guest expectations and showing them what’s magical about their corner of Britain, hotels have the opportunity to create lasting memories for staycationer guests, and, just as importantly, leave them wanting more.

READ ALL THE LATEST NEWS AND ADVICE AT WWWW.CATERERLICENSEE.COM

Legal Action Considered Following Demolition Of Crooked House Pub Issue 173

A council is considering legal action following the “unauthorised” demolition of one of the UK’s most unique pubs following a fire.

The Crooked House pub in Himley, near Dudley, was completely gutted on Saturday (August 5) night by a blaze that took 30 firefighters to extinguish, days after being sold by the brewer Marston’s.

“We would like to remind the public that our investigation is ongoing and we are reviewing all of the available evidence alongside fire investigators to determine the cause of the incident.”

On Monday, Staffordshire police said an investigation into the cause of the fire at the 18th-century pub was open and that a cordon around the site remained in place.

Local residents shared their shock on social media after discovering the remaining structure of the popular pub, known as “Britain’s wonkiest pub”, was reduced to a rubbleon Tuesday morning. The pub was famous for its wonky appearance, caused by the building sinking due to mining subsidence, which created optical illusions such as coins appearing to roll uphill.

DI Richard Dancey said: “This incident has caused a great deal of speculation locally and we understand the significance of the building within the local community.

South Staffordshire Council said the demolition was “unacceptable” and has referred the matter to its legal team. Council officers had visited the site and agreed a programme of works with a representative of the

CLH Digital

7

landowner.

Roger Lees, leader of South Staffordshire Council, said: “At no point did the council agree the demolition of the whole structure nor was this deemed necessary.

“This council finds the manner in which the situation was managed following the fire completely unacceptable and contrary to instructions provided by our officers.

“As such, we are currently investigating potential breaches of both the Town and Country Planning Act and the Buildings Act.” The council has also notified the Health and Safety Executive and is liaising with Historic England, the police and fire service.

East Chef Named National Young Pastry Chef Of The Year

A talented North East chef has just been named Young Pastry Chef of the Year.

Megan Armstrong, 26, who works for Newcastle-based 21 Hospitality Group, achieved the highest marks in the UK in the pastry final of the Royal Academy of Culinary Arts Annual Awards of Excellence 2023 held in London recently.

She was presented with this award at a special gala dinner held at Claridge’s in London where she was accompanied by Nick Shottel, director of hospitality at 21HG along with mentor and renowned chef and restaurateur Terry Laybourne, the owner of the Newcastle-based group.

As well as the kudos that goes with this national accolade, Megan receives a bursary from the Savoy Educational Trust that includes a visit to Moet et Chandon in the Champagne region of France and £2,000, along with an engraved trophy, a chef’s jacket and membership of the AAE Alumni.

Megan, who originally comes from Cumbria, said: “This is such a prestigious award in the industry and means a lot. It’s a great accolade and I’m now looking forward to my educational trip to Champagne.”

Megan is one of a long line of 21HG employees – from the kitchens and front of house, who’ve achieved

an Award of Excellence over the years. Group pastry chef Helen Doyle, herself an AAE alumni, has been instrumental in developing something of a production line of talent. Past achiever, Sophie Bamford, mentored by Helen, was awarded Young Pastry Chef in 2018. Martin Malinowski, head chef at St Vincent who was awarded best Young Chef several years ago.

Nick Shottel, a fellow of the Royal Academy of Culinary Arts and who takes responsibility for staff development across 21HG, has coached around five front of house achievers over the years. This latest award not only recognises the individual talents of Megan but is recognition of the efforts the group makes in training and staff retention.

Nick said: “Megan’s achievement is hugely impressive and fully deserved.

She beat off strong national competition. It’s also a testimony to the strength of the training programme and staff development we have in place across our restaurants. We aim to encourage people to build their skills and develop their careers with us.

“Megan has been with us for five years. She’s been developing and learning all the time and this award of excellence is a culmination of her dedication and the support she’s had within the organisation. She has a big future ahead of her.”

Issue 173

CLH Digital

9

Tim Martin Hits Out at “Alarmist” Pub Closure Reports JD Wetherspoon chairman Tim Martin has hit out the Daily Mail over an “alarmist” article that wrongly suggested “dozens of pubs across Britain were earmarked for closure”. Wetherspoon said the piece on Tuesday (1 August), which said Wetherspoon had closed 29 pubs this year, was “misleading”

tion from the Daily Mail have created unnecessary alarm. Wetherspoon’s annualised sales are now approximately £2bn, the highest ever level, and are more than £100m per annum more than in the year before the pandemic. Profits, as we said in our recent trading statement, are increasing and employment is also at a record level. That is certainly not the impression the Daily Mail article gave.”

Mr Martin was speaking in response to an article headlined: “Wetherspoons closes more pubs with dozens of boozers across Britain earmarked for closure”.

“Wetherspoon’s annualised sales are now approximately £2b, the highest ever level, and are over £100m per annum more than in the year before the pandemic.

Mr Martin said that of the 28 pubs Wetherspoon had closed this year, 15 have been sold to other pub companies and have reopened already or are to reopen soon.

“Profits, as we said in our recent trading statement, are increasing and employment is also at a record level.”

Wetherspoon stated: “Describing pubs that are open as closed is inaccurate and alarmist. In general, the headline ‘Wetherspoons closes more pubs with dozens of boozers across Britain earmarked for closure’ and the article created a misleading impression.”

The pub chain which operates more than 820 pubs, had a further 22 sites either on the market or under offer.

Mr Martin said: “Pub disposals are a sensitive issue. Hyperbole and exaggera-

In the same update it reported a 7.4% increase in year-to-date sales.

Quarter Finals’ Retail And Hospitality Spending Set To Reach £145m 1.9m consumers are set to visit hospitality venues, boosting sales by £28.8m

held at 11.30am on a Saturday when more consumers are able to visit their local hospitality venue. Breaking this down further, £16.1m is estimated to be spent on drinks, and £12.8m on food.

Hospitality venues are predicted to make £16.1m from drink sales alone

Retailers will also see a boost in sales in other areas outside of FMCG, with consumers predicted to spend £11m on sportswear, £4.5m on electricals, £4.1m on merchandise, and £3.9m on decorations, as fans get ready to cheer on the Lionesses.

Retail and hospitality expenditure is predicted to hit £145m during the 2023 FIFA Women’s World Cup Quarter Finals, which kick off on Friday 12th August, according to a new report.

Maureen McDonagh, SVP International & Managing Director at VoucherCodes.co.uk commented:

Forecasts from the Women’s World Cup 2023 Spending Report VoucherCodes.co.uk, predict that 7.1m British supporters across the nation will tune in to the fixtures.

“Although the cost-of-living crisis and early kick off times has led to consumers exercising caution with their money, the hospitality sector will be encouraged to see 1.9m consumers are still planning to soak up the atmosphere of the Quarter Finals from their local pubs and bars.

Of those viewers, 6m (84.5%) are set to tune in from the comfort of their own homes. As the tournament is being held in Australia and New Zealand, fans are faced with early kick-off times meaning only 1.9m consumers are set to watch this stage of the competition from their local pub, bar, or restaurant.

With this in mind, retail sales will far exceed the spend levels seen in hospitality venues. Across the Quarter Final stage, customers are predicted to spend a total of £116.3m in their local supermarkets and convenience stores. Food and drink make up the dominant proportion of this expenditure at £92.9m.

On the other hand, hospitality venues are likely to see the highest number of sales they have seen throughout the tournament, with spending forecast to hit £28.8m. This is likely due to England’s game being

“With a quick turnaround for the Semi Finals stage beginning Tuesday 16th August, offering a multi-game package that secures discounts on food and drink is just one way of creating value for money for prospective customers.

“Making venues feel family friendly will also play a part in getting more visitors through your door – given the increased family following in Women’s football. Venues should make sure that deals on food for adults and children are available throughout this time.”

Jolly’s is a brand new cocktail company that manufactures READY MIXED ORIGINAL (NOT traditional) VIBRANT COCKTAILS

To celebrate our launch, we invite you to trial THE FULL SET (one of each of our five fantastic flavours)

All you need is a glass with some ice

Enter the code CATER23 to receive The Full Set at

If you run an events company, pub, nightclub, restaurant, social club, hotel or any other establishment that sells alcohol, these “cocktails of distinction” could be for you.

only

£19.99

(RRP £27.99)

Then from your first trade customer order we will

discount £19.99

To claim your exclusive offer today visit www.jollyscocktails.com Jolly’s is a trading name of Good 2 Go Cocktails Ltd.

The Top Trending Technologies That Enhance Customer Service 10

CLH Digital

Issue 173

By Scott Muncaster, Owner & Managing Director at Adactus (www.adactus.co.uk)

The hospitality sector has faced many challenges in recent years, from labour shortages to the cost-of-living crisis. But despite this there are opportunities for businesses to grow their customer bases, retain key clientele, and expand market share, helped by consistent advances in hospitality tech.

check-in technology including Hilton, IGH, Marriot and Hyatt. Check what technology your competitors are using successfully to ensure that you are offering services that keep the business on par or ideally one step ahead. Ensure though that these changes reflect the right experience and what the customer wants.

It’s important though not to just buy technology for technology’s sake. Choose solutions that are right for delivering a service that reflects your brand, the experience it offers, and the needs of your customers.

A growing number of hospitality businesses are embracing robotic technology to boost productivity and drive down costs. From the robotic waiter to the robotic chef, robotics are believed to be able to save between 30% and 70% on labour cost for restaurants. However, with robotic waiters estimated to cost you between £1000 - £5000 a month, it is a cost that every business needs to consider before taking the leap. It’s also important to understand whether this type of experience is right for your customers. For example, you may own a wine bar where customers expect a personal, tailored approach at a slow pace, and a robot may not fit this environment. However, it could help at other stages of the experience, such as clearing glasses, taking stock or washing up.

KIOSKS Self-ordering kiosks along with other self-serving systems like QR Codes, have become increasingly popular, accelerated by the pandemic and a preference for contactless services. Statista predicts that global market revenue for kiosks will reach $45.32bn in 2028 from $28.34bn in 2021, reflecting the rapid digitalisation of the hospitality industry.

Kiosks offer the customer convenience, improving the efficiency of service while still providing personal interaction. They can also boost your business operations by providing customers with the option to leave feedback. This demonstrates that you value their opinions and can help gather invaluable insights into your business.

However, kiosks might not suit all settings. For example, if you are a fine dining restaurant which is renowned for its fantastic customer service, kiosks are likely not the right solution. It is crucial to evaluate your business and customer behaviour to determine which systems are right for you.

MOBILE-ENABLED CHECK-INS Mobile-enabled check-ins give customers the freedom to check in and out at their own pace. This is great for the customer but also relieves staff time to focus on other tasks such as customer requests, refreshments, and luggage, boosting efficiency across the entire front-of-house team. However, are these right for every hotel?

The pandemic altered people’s wants and needs. According to a 2020 study by Orcal, of consumers are more likely to stay in a hotel offering self-service tech. Many large hospitality brands have introduced mobile

ROBOTIC RESTAURANTS

CRM SYSTEMS FOR RICH GUEST DATA AND ANALYTICS Capturing customer data isn’t anything new, however, it’s what you do with it afterwards that counts.

Intelligent customer data will help you gain a better understanding of what drives and excites your customers.

It allows you to deliver a focused and bespoke approach to all of your guests. So how do you effectively harvest and analyse data?

It begins with a data audit, which examines all of a company's data to evaluate how valuable it is and whether it is suited for the desired purpose. A data audit is the first step towards properly understanding where your data is, what it contains, and how you can make it work harder for you.

From here, your company can construct a single-view of the data, bringing in every source, such as website analytics or past booking data. It enables businesses to profile their data, segmenting customers into multiple categories depending on behaviours, age, region, etc. At this point, the volume of data has grown and matured, and selling is tailored to each individual customer.

CRM systems capture data from every system you use, allowing you to build a picture of when and how customers like to interact with your business.

Overall, implementing technology can help elevate your business and enhance your customer experience.

However, it’s crucial to consider your wider business model, market and overall objectives to ensure that you implement technology that works harder in attracting and retaining a growing customer base.

What can a TROLLEY do for you?

BOOST YOUR SALES ENHANCE YOUR SERVICE SAVE YOU TIME AND MONEY! Standard or custom-made trolleys with your own choice of:

• COLOUR • SIZE • STYLE at affordable prices!

www.euroservice-uk.com

Freephone: 0800 917 7943 e: sales@euroservice-uk.com

Issue 173

CLH Digital

11

Rebuild ‘Wonky Pub’ Brick by Brick Demand CAMRA The Campaign for Real Ale has declared the unlawful conversion and demolition of pubs in England a ‘nationwide scandal’, following the high-profile case of the Crooked House in South Staffordshire.

“The complete destruction of this iconic pub has brought the nationwide scandal of the non-enforcement of pub protection legislation to the forefront of people’s minds.”

Shortly after the pub was sold by Marston’s PLC, a fire destroyed much of the interior of the building on the weekend of 5 August. Under 48 hours later, the remaining structure of the building was demolished without planning permission. A public statement from South Staffordshire Council confirmed that the full demolition of the building was not mandated by the safety inspection that took place after the fire.

CAMRA Chairman, Nik Antona, added:

In 2017 planning law was changed so that pubs in England could not be converted or demolished without planning permission, but shocking figures published by CAMRA last week show that over 30 pubs may have been demolished or converted without planning permission in the last 6 months.

CAMRA’s Pub Campaigns Director, Gary Timmins, has now written to Rachel Maclean MP, Housing and Planning Minister, asking for central government to take action to deter unscrupulous developers and ensure that illegally demolished pubs are rebuilt ‘brick by brick’.

In the letter, Timmins wrote about the Crooked House:

“This damaging practice must stop, and those found to have converted or demolished pubs against planning rules must be required to restore the original building brick by brick. If local authorities won’t provide adequate planning enforcement, then central government needs to step in to make sure that unscrupulous developers know that they will face action if they do the same.

“It is a tragedy that loved community pubs continue to be converted or demolished without planning permission in England, and that weak planning rules in Scotland and Wales allow this to happen legally. Government across the UK and at all levels needs to step up and get serious about protecting the UK’s treasured pub stock.

Read the full letter from Gary Timmins to Rachel Maclean, Minister for Housing and Planning at https://catererlicensee.com/camra-pub-closure-figures-expose-nationwide-scandal-in-wake-of-unauthoriseddemolition-of-the-crooked-house/

West Midlands Based Multiple Operator Takes On Third Star Lease With Eyes On Fourth

Stourbridge based multiple operator, pub@group Ltd., has taken on its third Star pub in five years, The Hare & Hounds, Halesowen, with plans to take on a fourth Star pub in the next 12 months.

The pub company run by Craig Dedicoat, is undertaking a joint £120,000 revamp of The Hare & Hounds with Star Pubs & Bars to bring it up to date and in line with the standard of its other pubs, The Railway in Lye and New Inn in Stourbridge. All are family and dog friendly community locals with a focus on sport, live entertainment and street style casual food.

Says Craig: “We create quality community pubs but with a difference.

Rather than fish and chips or pie and mash, all our pubs offer premium quality street food. Each pub has a speciality – The Railway at Lye beefburgers from The Hangry Moose; at The New Inn rotating street food stalls in the garden; and at The Hare & Hounds it will be chicken-based street food from The Hangry Moose. Rather than just a Sunday lunch, we

put on a DJ and karaoke from 14.30 to 19.30. It’s proved popular with customers so we will be doing it at the Hare & Hounds too.”

Following a £270,00k refurbishment of The Hare & Hounds in 2018, the latest investment will be spent on a top to toe internal and external redecoration including new furniture inside and out. Subject to receiving the necessary consents, pub@group Ltd. intends to extend the terrace to create a fantastic outdoor drinking and dining area, much like its other pubs.

Says Thomas Timmons, Star Pubs & Bars Business Development Manager: “I couldn’t be more delighted that someone of Craig’s calibre has taken on the Hare & Hounds. He has proven record in the area of turning around pubs and delivering what customers want.

“Star Pubs & Bars is also delighted to be investing again in Halesowen, having undertaken a refurbishment of the Hunting Tree last September. This latest refurbishment takes The Hare & Hounds to the next level and keeps the offer fresh.”

Transforming Risk Management in the Hospitality Industry: Navigating New Challenges and Insurance Solutions 12

CLH Digital

Issue 173

The hospitality industry is a dynamic and ever-evolving landscape, presenting unique challenges for businesses. As customer expectations shift and new risks emerge, effective risk management becomes paramount to thrive in this competitive sector. Here, Simon Lancaster, founder and CEO of SJL Insurance (www.sjlins.co.uk) – one of the largest independent insurance brokers in the country explores the key challenges faced by the hospitality industry and discusses innovative insurance solutions that can help businesses navigate these risks successfully.

The hospitality industry is no stranger to risks, and staying ahead of the curve is essential for businesses to survive and thrive. Two prominent areas of concern are cybersecurity breaches and liability risks related to customer expectations.

These challenges require businesses to adapt their risk management strategies to effectively mitigate potential threats.

ADDRESSING THE RISING THREAT OF CYBERSECURITY BREACHES With the increasing reliance on technology and data-driven operations, in addition to the reliance on online and Wi-Fi payment processes, the hospitality industry is becoming more vulnerable to cybersecurity breaches. The risk of data breaches, hacking, and unauthorised access to sensitive information is a significant concern for businesses. By implementing robust cybersecurity measures and investing in comprehensive insurance coverage tailored to cyber risks, businesses can protect themselves from financial loss, reputational damage, and legal liabilities.

NAVIGATING CUSTOMER EXPECTATIONS AND LIABILITY RISKS Customer expectations in the hospitality industry are evolving rapidly, driven by factors such as personalised

experiences, sustainability, and health and safety considerations. Meeting these expectations is crucial to maintain customer satisfaction and loyalty, especially considering the vulnerability to reputational damage. However, it also brings liability risks, such as claims related to food allergies, slips and trips, accidents, or property damage. Businesses must proactively manage these risks through effective training, strict safety protocols and recording, and comprehensive liability insurance coverage.

Proactive Risk Assessment: Mitigating Challenges Ahead To effectively manage risks, hospitality businesses need to adopt a proactive approach. This involves conducting and recording comprehensive risk assessments to identify potential hazards, vulnerabilities, and emerging risks. By understanding the specific risks they face, businesses can implement tailored risk mitigation strategies and take proactive measures to minimise the impact of potential incidents. Regular reassessment of risks and adapting risk management strategies accordingly is crucial in this dynamic industry, and a legal requirement.

TAILORED INSURANCE COVERAGE: PROTECTING BUSINESSES FROM UNIQUE RISKS Insurance solutions tailored to the hospitality industry play a vital role in mitigating risks and protecting businesses from financial loss. By partnering with experienced insurance brokers, businesses can access a wide range of coverage options designed to address their specific needs. These may include general public and employers liability insurance, property insurance, business interruption insurance, cyber liability insurance, and more. Working closely with insurance experts allows businesses to source specialist advice on the secure comprehensive coverage that safeguards their assets, reputation, and financial stability.

A RESILIENT FUTURE THROUGH EFFECTIVE RISK MANAGEMENT In an ever-changing industry, risk management is key to ensuring the long-term success and resilience of hospitality businesses. By understanding the evolving landscape of risks, addressing cybersecurity threats, navigating customer expectations, conducting proactive risk assessments, and securing tailored insurance coverage, businesses can navigate the challenges ahead with confidence. With expert insurance advice and the right risk management strategies, businesses can make insurance easier and more cost effective to put in place, ensuring the hospitality industry can thrive and continue to deliver exceptional experiences to guests while protecting their interests.

Hospitality Businesses Urged to Back #FiveAsksForOfgem Issue 173

UKHospitality is leading a rallying call for the sector to support its asks for Ofgem to rapidly implement the recommendations from its energy market review.

With energy costs continuing to act as the single most destructive inflationary pressure facing businesses, hospitality needs to unite to demonstrate the urgent need for Ofgem to move swiftly in enacting its recommendations.

Hospitality businesses can show their support for swift action and back our calls by responding to the Ofgem consultation here.

IN ORDER TO ENACT MEANINGFUL CHANGE WITHIN THE ENERGY MARKET, UKHOSPITALITY IS URGING OFGEM TO: 1. Encourage suppliers to resolve issues many businesses are facing with high energy contracts, including direct and immediate communica-

tion to suppliers from Ofgem.

2. Offer greater transparency to customers, deliver more timely responses to complaints and drive better practice in setting deemed rates.

3. Deliver wider access to the energy ombudsman.

4. Put in place measures to prevent the blacklisting of entire sectors, particularly hospitality.

CLH Digital

13

“The Ofgem review last week was crystal clear that many of the issues facing businesses lie at the door of the energy suppliers. Whether it is refusing to renegotiate contracts, demanding enormous deposits, or simply refusing to supply the sector, it’s clear that some energy suppliers are mistreating the sector.

“That review also laid out a number of important recommendations to clean up the energy market, in particular strongly encouraging suppliers to renegotiate contracts.

UKHospitality Chief Executive, Kate Nicholls, said:

“This consultation is an opportunity for the sector to unite and demonstrate the strength of feeling that Ofgem needs to take action urgently. Businesses cannot withstand inaction any longer and the market needs to be urgently fixed.

“Sky-high energy costs have decimated so many hospitality businesses, including those suffering from contracts fixed at prices far above current market rates.

“I would urge every business and person working within hospitality to back our #FiveAsksForOfgem and respond to the consultation. Your voice is essential.”

5. Improve regulation of energy brokers, including extending protections to more businesses.

Hawksmoor Charity Dinner Aiming To Raise Money For Action Against Hunger Hawksmoor’s 11th annual Charity Dinner with Action Against Hunger UK, which is taking place on Saturday 9th September, will be cooked by chefs including Angela Hartnett OBE, Mitch Tonks, Matt Brown and Skye Gyngell.

To date the event has raised just short of £1 million in aid of Action Against Hunger. This year aims to reach that milestone in support of their work in tackling life-threatening hunger in 55 countries.

The evening will kick off with a champagne reception with Hawksmoor canapés, including Barbecued Hen of the Woods skewers, Maple bacon & Ogleshield nuggets.

THE MENU: • Mitch Tonks will serve a starter of Lobster, crab and fennel salad • The main course will be Angela Hartnett’s Braised Philip Warren’s short rib, Caesar salad and Hawksmoor Hash

Browns • To finish, there will be a Honey custard tart with roasted figs and Fern Verrow mulberries from Skye Gyngell Alison McNulty, director of operations at Action Against Hunger UK, said: “Conflict, climate and rising food prices are just some of the causes fuelling a rise in global hunger. Hawksmoor’s 11th Annual Charity Dinner in aid of Action Against Hunger UK will do so much in our goal to predict, prevent and treat life-threatening hunger. We cannot thank them enough for their support as well as the talented chefs taking part.”

Tickets are priced at £250 per person and can be purchased here. All proceeds will go to Action Against Hunger.

14

CLH Digital

Issue 173

The Changing Tides of Immigration Compliance in the UK's Hospitality Sector steeper penalty, with the amount escalating from £20,000 to £60,000. Reflecting the government's commitment to clamp down on breaches, Jenrick revealed that since 2018, nearly 5,000 civil penalties have been imposed on employers, totalling £88.4 million.

In the hospitality sector, where establishments often operate multiple sites, the risks amplify. Control is frequently decentralised and delegated, making consistent compliance across various locations a challenge. Any lapse can invite hefty fines, damage to brand reputation, operational mistakes, and the potential revocation of licenses.

For those establishments with a sponsor license, there's added scrutiny. The Home Office has indicated at further discussions to bolster actions against licensed businesses employing illegal workers. These discussions are on top of the already operational remote audits.

The UK hospitality industry, characterised by its myriad of eateries, hotels, bars, pubs, and entertainment venues, is no stranger to the complexities of employment and immigration. Now, with the recent announcement by Rt Hon Robert Jenrick MP, the Minister for Immigration, on 7th August 2023, the sector finds itself facing increased challenges.

In brief, the financial implications for employing illegal workers are severe. The penalty for first-time violations will rise from £15,000 to a significant £45,000 for each illegal worker. Repeat offenders face an even

So, how can hospitality businesses safeguard themselves?

Here's our 5-step guide: Consistent Audits Across All Sites: Regularly inspect and verify employment records for all sites, ensuring that every employee has the right to work in the UK. Consider mock Home Office Compliance Audits to identify potential pitfalls. Remember, with multiple sites, the risk is compounded – stay vigilant.

Sponsor Management System (SMS) Control: If you're in possession of a sponsor licence, oversee it diligently within the SMS. Possession of a licence isn't sufficient; one must comprehensively fulfil all associated sponsor duties.

Understand these responsibilities and establish strong, centralised systems to manage them.

Training at All Levels: Equip your HR, management, and site leaders with up-to-date knowledge on shifting immigration regulations. In the hospitality sector, where turnover can be high, ensure that all staff involved in recruitment are well-informed and compliant.

Expert Consultations: Forge ties with immigration specialists who can provide current advice, ensuring your multi-site operations remain compliant amid changing regulations.

Stay Updated: Subscribing to official channels, newsletters, and alerts will keep you abreast of immigration policy shifts. In the dynamic world of hospitality, being proactive can save avoid future headaches!

By following these steps, hospitality businesses can not only avoid financial setbacks but also protect their reputation, ensuring they remain an attractive prospect for international talent. The goal? Harness the advantages of a multicultural workforce to meet the industry's demands and fill resourcing gaps.

Navigating the intricate maze of immigration compliance can be challenging. Immtell is here to guide you. With an commitment to navigating the UK's immigration landscape, we position compliance at the forefront of your hospitality business operations, not as an afterthought. Contact us at info@immtell.com or explore our offerings at www.immtell.com.

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!

Small Business Support Must Not Be “Left To Fall Through The Cracks” ecosystems, providing resources, know-how, and practical solutions to small firms. The value they provide in return for their funding should not be underestimated, and the loss of the networks they facilitate will only become clear when it’s too late to replace them.

“The network of business support across England was already looking threadbare and inconsistent, and this news only emphasises the need for a ‘Business England’ body, to ensure that small firms and start-ups get the help they need regardless of their postcode.

The Federation for Small Business (FSB) has called for creation of ‘Business England’ body to ensure that all small firms get good-quality support and help on their path to growth.

Following the announcement from the Government that funding for Local Enterprise Partnerships (LEPs) in England will be withdrawn, Federation of Small Businesses (FSB) National Chair Martin McTague said: “Even though we knew this was on the horizon, the decision to remove all funding from LEPs is still disappointing. With economic growth stuck in the doldrums and small firms beset on all sides by cost pressures and falling demand, going ahead with this decision seems especially badly timed.

“LEPs are a key ingredient in many local business

“A key characteristic of LEPs is that they are business-led. Local Authorities should make sure that any business forum or council they set up using replacement funds from Government retain that element, so that they are as responsive as possible to what local firms want and need.

“The Government should now publish an updated regional economic strategy detailing how small business voices will be included in future plans, and also how it plans to avoid small and rural town funding being dominated by local combined authorities, to the detriment of small firms based in rural settings. Access to support should be straightforward for all small businesses, so they can be helped to reach their full potential – something the economy desperately needs.”

Issue 173

CLH Digital

15

Issue 173

CLH Digital

17

Drinks Sales Flat Year-On-Year To Finish Damp July Year-on-year drinks sales in the On Premise were exactly level in the week to last Saturday (29 July)—rounding off a month of modest trading amid cool and wet weather.

The flat figure in CGA by NIQ’s Drinks Recovery Tracker—which measures average sales in managed venues—follows year-on-year drops of 3% and 0.3% over the previous two weeks. That tough fortnight came after 11 consecutive weeks of year-on-year growth during widespread sunshine and high temperatures in May and June.

Daily sales comparisons ranged from a high of +4% last Wednesday (26 July) to a low of -3% on Friday (28 July). On Premise operators managed to shrug off the effects of a rail strike on Saturday (29 July) with 1% year-on-year growth that day—though the comparative period was also challenged by strikes.

Category-wise, wine sales (up 6%) completed a strong July, thanks in part to consumers heading inside for meals rather than buying longer drinks in pub gardens and terraces. Beer (up 4%) and cider (up 0.4%) had reasonable weeks, while soft drinks were down 3%. The worst-hit category—as it has been for most of 2023 so far—was spirits, where sales were down 10% yearon-year.

“Against a backdrop of disappointing weather and the cost of living crisis, pubs, bars and restaurants have done well to haul drinks sales back to last year’s levels,” says Jonathan Jones, CGA’s managing director, UK and Ireland.

“However, there’s no escaping the fact that July was a challenging month for the On Premise, and with more interest rate rises this week spending is going to remain tight for many consumers. Good forecasts and staycations will hopefully make August a brighter month and pull people back to outdoor drinking.”

£215,000 Major Refurbishment for Newport Pub The Maindee on Chepstow Road re-opened on the 9th August following a major investment of £215,000!

The pub is part of the Proper Pubs division at Admiral Taverns and has undergone a complete interior transformation which includes a brand-new bar area, furniture, wooden flooring, soft furnishings, fixtures and fittings throughout. Thanks to the investment, the Maindee boasts a new look and fresh decor giving a warmer, more welcoming feel to appeal to all the local community.

Operator of the Maindee, Emma Lewis, said: “Opening night was fantastic, it was amazing to see all our customers, old and new, coming to see what the pub has to offer!

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

The Maindee will provide a wide range of drinks offers, including cocktails, wine and fizz promotions and hosts both Sky Sports and BT Sports for cus-

tomers to enjoy. In addition, Emma looks forward to hosting a regular schedule of entertainment such as karaoke, games clubs – including pool and darts tournaments – quiz nights and live music to bring local residents together. Emma is excited to support several community initiatives with her first aim being to raise money to have a lifesaving defibrillator installed on-site.

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

On behalf of the Proper Pubs team, we would like to wish our community hero, Emma Lewis and her team, every success for the future in making the Maindee a fantastic hub of the community”.

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.

Five Tips For Achieving Growth In An Inflationary Market 18

CLH Digital

Issue 173

By Julie Neal, director and hospitality sector specialist at management consultancy, Vendigital (www.vendigital.com) customer footfall, energy usage, the costs of goods and labour. For bigger branded operators, this will require a detailed analysis of data associated with each site, in order to create a value map of the business identifying where profits and losses are being generated. Analysing this data will inform both micro- and macro-level decisions to protect margins and reduce costs, an effort that businesses can reinforce by gathering information about customer preferences and satisfaction levels.

2. DEVELOP A MORE AGILE FORECASTING MODEL

High inflation, steep energy prices and cost volatility, some of which is derived from supply shortages, continue to put pressure on the UK’s hospitality sector. However, the number of closures seems to be slowing, and some operators have reset their businesses with growth in mind.

ONS statistics have shown that the cost of food and non-alcoholic beverages in the year ending April 2023 soared to the second highest rate in 45 years, contributing to a wave of closures. Even larger restaurant operators are feeling the squeeze, such as Prezzo, which recently announced plans to shut 46 of its UK outlets. Considering consumer spending could drop further if the Bank of England chooses to go ahead with further increases in interest rates later this year, restaurant operators may need to rely on the insights provided by real data to obtain a competitive edge.

1. TURN REAL DATA TO YOUR ADVANTAGE Before embarking on business adaptations to cut costs and boost revenues, restaurant operators need to conduct a holistic assessment of their cost base – both fixed and variable costs. As part of this, businesses should consider all of the data available to them, be that EPOS figures,

Data harvesting is only the first step to securing a more stable market position. With research showing that two thirds of UK consumers are reducing the amount they spend on eating out, it is important that restaurant operators use insights about their customer base and operational costs to understand what the business’ demand levers are. For instance, measuring the true cost of dishes, including not only the ingredients but also labour and waste, across different time periods, could help to identify the most profitable dishes and where there is scope to optimise the menu.

Data-based insights can also be used to build a bespoke demand forecasting model, enabling restaurant operators to predict demand levels at specific sites and at different times of day. The model can then be used to inform decisions about how to modify products and services – perhaps closing or reducing the menu on certain days of the week or adapting the menu for lunchtime service. Acquiring a clearer picture of the future will allow businesses to respond to any changes in demand in a more agile way.

3. CULTIVATE CUSTOMER LOYALTY When it comes to adapting business models to suit consumer demand, it is important to look for ways to cultivate customer loyalty. With train strikes and hybrid work patterns continuing to affect footfall in city centres, some operators have seen revenues slide. A potential remedy for this is for operators to make their business more attractive to the marketplace through the use of strategic discounts or special offers to draw people in and encourage them to return. It may also be possible to dif-

ferentiate the customer experience in order to attract customers from a specific demographic, for example, using app-based pre-ordering or attable ordering for people who enjoy using such services and those who have limited time. Using social media to measure customer sentiment and comparing opening hours with peak times will equally help businesses to stay ahead of the game.

4. EMPLOY LOCAL MARKET INTELLIGENCE Only one third of hospitality businesses are optimistic about the future as the ongoing conflict in Ukraine continues to push wholesale energy prices higher. If restaurant operators are to achieve growth and gain a competitive advantage, they need to tap into market intelligence to understand the local market drivers and what opportunities are open to them. Coupled with an understanding of consumer expectations and trends, this insight could inform pricing strategies and ensure operators make the right buying and selling decisions to optimise revenues. For example, improving cost understanding could open up opportunities to buy seasonal goods locally, taking advantage of lower prices and delivering sustainability improvements for the business too by reducing transportation.

5. NURTURE SKILLED PEOPLE Many restaurant businesses are feeling the effects of an industry-wide labour shortage, which is making it harder to attract and retain skilled staff. To compete for talent effectively, businesses must focus on giving staff more flexibility and empowering them by giving them control of their working hours. Offering free family meals, promoting a healthy work-life balance and offering flexible working hours can all make a difference and help businesses to attract and retain staff. Openly communicating with prospective and existing staff to establish their needs is also key to alleviating further pressure to increase the wage bill.

With inflation showing little sign of slowing down dramatically, the use of data-driven insights to facilitate informed decisions will allow restaurant operators to adopt a more flexible business approach and secure an advantage over their competitors.

AA Unveils Award Shortlists for Hospitality Awards 2023 Get ready to raise your glasses and celebrate 115 years of excellence in the UK hospitality industry! The highly anticipated AA Hospitality Awards 2023, hosted by AA Hotel & Hospitality Services, have unveiled the shortlists for five of their most coveted award categories.

Shortlists for the AA Accessible Award, AA Sustainable Award, AA Spa Hotel of the Year, AA Housekeeper of the Year and AA Food Service Award have been announced ahead of the awards ceremony on Monday 25 September at the JW Marriott Grosvenor House, London.

Celebrating excellence in the UK hospitality industry, the AA Hospitality Awards span an impressive 15 categories, honouring the crème de la crème of hotels, restaurants, spas and their teams across the UK. The ceremony will also pay tribute to distinguished figures in the industry, who will receive esteemed accolades such as the Lifetime Achievement Award and the fiercely sought-after Chefs’ Chef Award.

· The PIG Hotel Group

· Seren Collection AA SPA HOTEL OF THE YEAR The AA Spa Hotel of the Year Award, sponsored by Clockwork Marketing, acknowledges excellence in spa sector. This year’s shortlist features an impressive array of spa hotels that have impressed with their dedication to providing unrivalled relaxing experiences. This year’s shortlist includes: · South Lodge, West Sussex · The Grove, Hertfordshire · Carden Park Hotel, Cheshire

AA HOUSEKEEPER OF THE YEAR

Simon Numphud, Managing Director at AA Media said: “We’re delighted to reveal the highly anticipated shortlists for five of our most coveted AA Hospitality Awards. These extraordinary individuals and establishments should be applauded for their unwavering commitment, a true testament to the relentless pursuit of excellence within this dynamic and ever-changing industry.

Acknowledging outstanding performance in their field, the AA Housekeeper of the Year Award seeks to honour those who consistently go above and beyond. Sponsored by Sealy Beds, the shortlist for 2023 is:

We look forward to announcing the winners at the awards ceremony next month.”

· Catherine Marsden, Galgorm, Country Antrim

AA ACCESSIBLE AWARD

· Dorota Piatkowska, The Royal Crescent Hotel & Spa, Somerset

Presented in partnership with the Blue Badge Access Awards, a global initiative dedicated to championing thoughtful and stylish inclusive designs, the AA Accessible Award commends the remarkable establishments that have truly excelled in promoting accessibility within the hospitality sector. Here’s the inspiring shortlist for this year’s Accessible Award:

· Nicola Burton, Hartwell House & Spa, Buckinghamshire

AA FOOD SERVICE AWARD Recognising a restaurant that delivers exceptional standards of service and hospitality, the AA Food Service Award seeks to honour those who deliver flawless, technical service skills with food and beverage knowledge of the highest standard. Sponsored by Taittinger, the shortlist for 2023 is:

· Hotel Brooklyn Leicester, Leicestershire

· Arkle, The Chester Grosvenor, Cheshire

· Pan Pacific London, London

· Woven by Adam Smith, Coworth Park, Berkshire

AA SUSTAINABLE AWARD

· The Strathearn, The Gleneagles Hotel, Perth and Kinross

With a steadfast dedication to sustainability, exemplified through practices that contribute to minimising their environmental impact, the AA presents the shortlist for the esteemed AA Sustainable Award sponsored by The Fine Bedding Company:

The AA Hospitality Awards would also like to thank Blue Badge Access Awards, The Fine Bedding Company, Clockwork Marketing, Sealy Beds and Taittinger for sponsoring the above 2023 shortlisted awards.

· Red Carnation Hotels

To buy tickets for this year’s event please visit the AA Hospitality Awards website.

Small Businesses Serving Food Struggle To Face Environmental Responsibility 20

CLH Digital

Issue 173

aspects, SBSR actions should instead focus on the parts of social responsibility that matter to employees: the organisation’s ethics, pay and employee retention.

Small businesses are often unaware of their negative environmental impact.

Individually, their impact is negligible, but collectively it’s significant.

According to a recent study from Sheffield Business School at Sheffield Hallam University, efforts to engage small foodservice businesses in social responsibility are too often focused on environmental responsibility and rarely on the ethical aspects of the industry that matter to them.

Professor Alisha Ali at Sheffield Business School said: “Policymakers should avoid the corporate social responsibility (CSR) terminology in being more mindful of the realities of small businesses.

“Industry associations should use these insights to inform their CSR trainings to small business owners, particularly the need for prioritizing ethics of care in relationships with employees.”

The research was based on interviews with 38 small foodservice businesses located in Sheffield, UK. It found that the small foodservice businesses were more likely to prioritise their employees over other elements, such as environmental concerns, as employees are a crucial part of the service experience.

Small UK businesses generate up to 70% of local pollution levels, 60% of commercial waste and half of all UK business greenhouse gas emissions. This is often because they don’t think about their small business social responsibility (SBSR) beyond food waste and recycling. It is therefore critical that changes are made.

Therefore, to engage these businesses, small business social responsibility (SBSR) should focus on getting employees interested in social responsibility.

To do this, the research found that rather than targeting environmental

Nominations for Accessible Venues in the Hospitality Industry are Still Open

The 2023 Blue Badge Access Awards for the hospitality sector and beyond are open for nominations until 18 September 2023, with the winners due to be announced at a ceremony in London on 26 October. These are awarded to the very best venues who have excelled in providing exceptional accessibility and inclusivity in the hospitality and leisure industry. With 12 different categories and 2 conceptual design awards with a £20K prize offer, this job should be easy, however…

According to the Visit Britain survey, the hospitality industry is ignoring the spending power of disabled people and their families which contributes c.£15.3 bn to tourism in England. 14.6 million disabled people live in England, and many say that the Hotel & Leisure Industry is not paying enough attention to accessibility. In fact, businesses are estimated to lose about £2 bn a month (Purple Pound) by ignoring the needs of disabled consumers. On the flip side, “research shows that businesses that are proactive and attentive to those with disabilities will gain loyal customers who will return again and again.” The Times, 30 April 2022 “It is essential that the hospitality industry understands that a ramp at the front door, and a bedroom or two on the ground-floor do not constitute ‘accessibility’ let alone stylish accessibility”. Says Robin Sheppard,

Co-founder and one of the Judges of the Blue Badge Access Awards “There is progress in accessibility, but we still have a long way to go” he continues “So, whilst I can give the travel and hospitality industry a ‘could do better’ for inclusivity, we have some way to go. I am optimistic and confident that the hospitality industry will do better in the years to come.”

As a wheelchair user herself, Fiona Jarvis founder of Blue Badge Style and also a Judge says, “Mobility – or the lack of it – shouldn’t mean you can’t have style. We are looking for exceptional accessibility across hotels, restaurants, bars and other public venues worldwide, with a focus on style, thoughtful design, innovation and liberty. We are also unafraid to give a couple of awards which highlight the regular abominations that sadly continue to exist, and we encourage nominations for Ludicrous Loos, Ridiculous Ramps, Bewildering Bathrooms and Obnoxious Obstructions in restaurants, hotels, cafés and visitor attractions around the country!”

With the summer holiday season upon us the BBAA are inviting the public, tourists, and the industry to nominate their favourite venue for a Blue Badge Access Award.

Click here to nominate

Hospitality Guru to Highlight the Power of Workplace Culture at The Restaurant Show A hospitality guru renowned for his success in helping household names like Gordon Ramsay, Heston Blumenthal and Danny Meyers build award-winning restaurant portfolios is set to showcase the importance of positive workplace culture at The Restaurant Show this autumn.

Having started his career in the late 90s waiting for 5-star hotels, including The Ritz, London, Simon King has since carved a credible reputation within the hospitality industry, where he is renowned for his proven approach to Front-of-House operations.

Dedicated to helping other hospitality establishments overcome challenges and drive growth, Simon launched his own hospitality consultancy – Igniting Hospitality – in May 2020.

Since this time, Simon has helped multiple Restaurants, Clubs and Pubs refine operations and accelerate growth, while also building his own Surrey-based establishment, The Victoria Oxshott, into an award-winning pub.

In recognising the growing skills and talent shortage throughout the hospitality industry, Simon will take to the stage at The Restaurant Show with a panel of hospitality experts to discuss the complexities and challenges that operators face in running front of house and how culture is the key ingredient to business success – particularly during periods of economic downturn.

Taking place between 2nd – 4th October 2023 at Olympia London, the 2023 Restaurant Show is set to welcome thousands of attendees over the three-day event, there to meet likeminded professionals, vet new suppliers and listen to the latest industry insights across three

live stages – Restaurant, Bar & Drinks and Chef Live.

Simon King confirmed: “The skills and talent agenda is a growing concern throughout the hospitality sector and while it is certainly creating a challenge, it also provides an opportunity for us industry professionals to change perceptions of the sector and attract new talent – and one of the best ways in which to achieve this is to focus on creating positive, inclusive, and motivational workplace cultures.

This is a subject I am extremely passionate about and I, therefore, feel honoured to be able to lead a discussion on culture with some top hospitality professionals at one of the best industry events! I now look forward to October and can’t wait to bring new ideas to the table, while taking the time to meet other like-minded industry professionals.”

An active member of the Royal Academy of Culinary Arts, Simon boasts a genuine passion for nurturing and mentoring the next generation in hospitality and is committed to making Front of House roles as valuable and attractive as Head Chef positions, as showcased by his support for the Global Young Waiter of the Year competition.

Having been the flagship trade show for the hospitality sector for over 30-years, The Restaurant Show prides itself on championing the outstanding products, people, insight and innovation of the food and drink industry.

For more information, visit: https://ignitinghospitality.com https://www.therestaurantshow.co.uk/

22

CLH Digital

Issue 173

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/

Black Sheep Launches New Beer to Support Rob Burrow’s MND Fundraising Black Sheep Brewery is launching the new beer in support of rugby legend Rob Burrow MBE, in partnership with Rob Burrow Racing Club.

Rugby, horse racing and beer fans can now help raise money to support Rob with Burrow’s Blonde. A total of 10p from every pint and bottle sold is donated to the Rob Burrow 7 Discretionary Trust and the Rob Burrow Racing Club.

The launch event for Burrow’s Blonde saw Rob, along with family, friends, teammates, and Rob’s former racehorse, Burrow Seven, head to the Black Sheep Brewery in Masham, North Yorkshire, where the beer was created.

“We’re really excited to be working with Black Sheep Brewery and launching Burrow’s Blonde,” said Rob’s wife, Lindsey. “It’s a great opportunity for people to support Rob by simply buying a beer and enjoying a drink with loved ones.

Phil Hawthorne, behind The Good Racing Co, said: “What began as Rob’s charity horse, Burrow Seven, has transformed into the Rob Burrow Racing Club, something completely unique in the racing community.

“With The Good Racing Co, we aim to redefine racing as an all-inclusive sport that motivates and excites people, especially when racing for good causes.”

Dan Scott Paul, head brewer at Black Sheep Brewery, said: “When Phil approached us with this idea we knew we had to get involved to support this great cause and a true Yorkshire legend in the best way we know how — with a great beer.

“Burrow’s Blonde is a cracking pint, but the story behind it is so much more than that. Many of us are Rugby League fans and are familiar with Rob’s story. Our aim is to use our brewing credentials to raise as much money as possible for Rob and to raise awareness for MND.”

“Being here today with the whole family, Rob’s former Leeds Rhinos teammates, and the Good Racing Co team is really special. The whole family are extremely grateful for the outpouring of support.”

An inspiration to families up and down the country, Rob announced in 2019 that he had been diagnosed with Motor Neurone Disease.

Burrow Seven has helped to raise nearly £180,000 for charity. Since retiring from racing, the horse has continued its good work by becoming an equine welfare and therapy horse.

Since then, Rob has championed raising awareness of the disease through various charitable initiatives and supportive organisations, helping to raise millions for those suffering from MND here in the UK.

Entice New Customers With Plant-Based Options As customer's budgets continue to shrink, offering a complete range of quality, affordable plant-based options can be the difference between a customer choosing your establishment over another. Although still only constituting a small percentage of the population, those who eat plant-based diets have significantly more power over where groups dine and shop. A group of friends with one vegan friend will seek out restaurants that offer an appetising selection of plant-based dishes to accommodate that person. Similarly, a parent may choose to do their weekly food shop at the supermarket that offers the widest selection of plantbased options for their child.

That's why it's so vital to get your range of plant-based options right - it has the impact to attract more customers to your business. Plant Based World Expo Europe is back and ready help you navigate this! With so much innovation taking place at a dizzying pace, the plant-based sector can be hard to keep up with. Products

today are a world apart from earlier versions, with closer texture and taste parity with meat and dairy than ever before.

Europe’s only 100% plant-based trade show will open at a new, larger location of ExCeL London this year.

Taking place on 15th-16th November, over the two days professionals from the food and beverage industry will be able to discover these innovative plant-based products, hear from industry leaders and pioneers, and make vital connections to help their businesses. Plant Based World brings together manufacturers from around the world, offering attendees the opportunity to taste products that aren’t yet available in the UK. In addition to over 275+ companies exhibiting their plant-based products and solutions, the event hosts three content theatres which are open to all attendees. The conference program will include speakers from key organisations in the sector, joining together to envision the future of the category. The Culinary Theatre will host sessions run by a mixture of industry and celebrity chefs to provide a real-time showcase on how plant-based products can create exceptionally easy, and tasty, dishes. New for 2023, it will also include sessions going back to the basics, helping chefs reimagine pantry staples to create enticing, low-cost dishes.

The event will also host a key buyer program, offering curated meetings to match buyers with the products they are seeking during the show. Registration is free for professionals working within the food and beverage sector, simply visit the website and register to attend. For further information and to register, please visit www.plantbasedworldeurope.com

To Improve The Quality Of Your Drinking Water, You Need Additional Filtration 24

CLH Digital

Issue 173

A Sediment filter takes the tap water through a 5-micron filter, removing plant spores, dander, algae, rust, insecticides, and some bacteria.

Carbon filters remove sediment and particles and nasty tastes, and odours.

The activated carbon binds to the impurities taking them out of the water.

Over time the binding sites are filled, and the filter loses the ability to further filter the water. In some cases, bacteria can start to grow on the filter, so it is important to change this filter every 4-6 months. They remove impurities to around 2 microns in size, such as bacteria, moulds, and spores.

SEDIMENT AND ACTIVATED CARBON FILTERS DON’T REMOVE MICRO-IMPURITIES. We are seeing more articles on micro and nano impurities. It is said that we ingest many particles of microplastics every week through our drinking water and food, so there is now an expectation for filters to remove these smaller impurities as well. Now businesses are looking at Ultrafiltration which can remove impurities to 0.001 microns in size, which includes pesticides and herbicides, and Reverse osmosis filtration which can remove impurities to 0.0001 microns in size.

These types of finer filtration will remove: • 1 micron: Medical residues such as the pill, bromine, cryptosporidium, microplastics • 0.2 micron: Asbestos, heavy metals such as cadmium, copper and nickel • 0.1 micron: Makeup, clay, copier toner, paint, insecticide dust, lead dust, skin flakes • 0.001 microns: Dust, Pesticides and herbicides, nano-plastics

• 0.0005 micron: Viruses Of course, you can use distillation to purify your water, this is where the water is vaporised so that it leaves behind inorganic minerals. When the water recondenses, you have demineralised water, which is clean but with no taste, as the minerals have been removed with this process.

The LUQEL Water Station has been engineered in Germany to address these issues of micro impurities. It uses sediment and carbon filters to remove the larger sediments, as a hot tap would, and then it uses a reverse osmosis filter to remove 99+% of these finer impurities from the water.

The LUQEL dispenser removes medical residues, heavy metals, insecticides, nano plastics, and viruses. It also removes the mineral salts that give water its taste, so they use a patented micro dosing system that adds these natural mineral salts back into the water in specific quantities to be able to replicate the tastes of 30 different mineralised waters.

In addition, there is a RO filter flush to remove build-up from the filter to keep it clean. There is a thermal nozzle and UVC light to stop inbound bacteria and a stainless-steel casing to reduce any external bacterial growth.

Using state-of-the-art technology, this water dispenser can consistently guarantee clean drinking water time after time.

Delivering the cleanest and best-tasting drinking water from the mains supply.

See the advert on the back cover for further information.

Local Pub Reopens Flaunting Fabulous New Accommodation, Following £150,000 Refurbishment The White Bear, a local family-run pub in Bedale, reopened on Monday the 7th of August, following a transformational £150,000 investment from leading community pub company, Admiral Taverns, which owns more than 1,500 pubs across England, Scotland, and Wales.

Together with Admiral Taverns, the licensee at the helm of the White Bear, Michelle Jones, has worked hard to breathe a new lease of life into the pub. Drawing on a wealth of industry experience, Michelle’s six year tenure at the pub and strong local relationships within the community have driven her determination to launch the pubs five brand new letting rooms, in order to meet growing local & tourist demand.

The £150,000 investment has included an extensive refurbishment of the pub’s bedrooms. Careful attention to design details has ensured the pub’s traditional features have been retained throughout, enhanced with carefully selected furniture and fittings.

Licensee at The White Bear, Michelle Jones, said: “It is such an honour to be a part of the Bedale community. I know how much this pub means

to locals and I am delighted we can now host friends and families visiting our local champions. Having lived in the local area for the last 12 years, The White Bear holds a very special place in my heart, and I am excited to reunite all residents with their much adored local pub – and now they can sleepover!”

The community will be at the centre of the White Bear’s busy social calendar. On top of the fantastic entertainment line-up, such as quizzes and live music evenings, The White Bear will also host RAF local association and Royal British Legion meetings.

Andy Longley, Business Development Manager at Admiral Taverns commented: “Michelle brings a wealth of experience and charisma, having worked at the White Bear for six years. A popular local figure and experienced licensee, she holds strong relationships with the Bedale residents and it was fantastic to see this reflected in the success of the opening night. I’m confident that the White Bear will remain a hub of the Bedale community for many years to come and wish Michelle every success for the future.”

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

Pub “Takeaway Pints” Banned From September As COVID Rules Expire 26

CLH Digital

Issue 173

The Home Office said councils, drinks retailers and residents’ groups had preferred a return to pre-COVID rules.

Pubs will no longer be able to sell takeaway pints from the end of September (2023) as rules introduced during the pandemic will be allowed to expire by the government.

Kate Nicholls, CEO of UKHospitailty, said “There’s no doubt that this is disappointing news for hospitality businesses. The temporary measures introduced during the pandemic were practical and enabled businesses to generate additional sales,”.

Pubs were allowed to sell alcoholic drinks in plastic cups to customers on the street in 2020, when businesses could not trade normally during the pandemic, however, the Home Office has now said it will wind up the scheme on 30 September.

“This decision will raise questions among hospitality businesses about how serious the government is about reducing red-tape for businesses, particularly when this would have been a low-cost, high-reward change.”

Pubs with an on-site alcohol licence developed the option as another revenue stream, serving many pints through hatches when they were forced to close their premises.

But the government has refused to extend the rules allowing for takeaway pints following a consultation attracted just 174 responses, a decision which has been branded “disappointing” by the British Beer and Pub Association.

Pubs will need to apply for permission from their local council if they want to continue selling takeaway alcohol when the current rules end on 30 September.

She added: “I would continue to urge the government to consider measures like these as prime targets for change, as part of its focus on deregulation.

Emma McClarkin, chief executive of the British Beer and Pub Association also said that the temporary change in legislation allowed pubs to offer takeaway options and host a “greater range of events for their communities in recent years”.

Chestnut Hospitality Group Acquires Iconic Cambridgeshire Inn Chestnut, East Anglia’s fastest-growing hospitality company, has announced the acquisition of The Old Bridge in Huntingdon.

The iconic inn, which has been owned and run by John and Julia Hoskins since 1994, has been one of the area’s leading hospitality destinations for over 50 years, offering 24 boutique bedrooms within a relaxed and busy coaching inn. The Old Bridge sits on the banks of The River Great Ouse, expanding the group’s footprint further to the West and brings the Chestnut brand closer to many of its existing guests.

“It’s a real honour to be buying The Old Bridge, a place with a strong reputation that has set standards for hospitality over the last five decades,” said Philip Turner, Founder and Managing Director of Chestnut.

“Thanks to the hard work, love and attention John and Julia have put into The Old Bridge we don’t plan on changing a winning formula. The team and the ambience of the building already have a strong ‘Chestnut’

feel, so we know our values and approach are consistent. As always, over time we will bring in new investment, ideas and energy to grow the business in line with our Chestnut ambitions, in the meantime the obvious passion and expertise of The Old Bridge team will ensure a seamless transition.

“This deal includes Old Bridge Wines, a very well-respected retail wine shop, driven by John’s passion as a Master of Wine. Following our recent acquisition of the wholesaler Peter Graham Wines (PGW), we can accelerate our plans to develop a retail offering across the region, starting with Chestnut’s fast-growing database.”

Ryan Lynn, Partner at Knight Frank, who handled the sale on behalf of the vendor said: “It has been an absolute pleasure working with both John and Philip throughout the process and couldn’t speak more highly of the professionalism of all parties involved. We are excited to see how the business grows over the coming years.”

Products and Services

Issue 173

CLH Digital

31

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

32

CLH Digital

Issue 173

Products and Services

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

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

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

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

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

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

3. LIGHTWEIGHT UNIFORM

2. SUSTAINABILITY AND THE GARMENT LIFE CYCLE

1. THE IMPORTANCE OF COLOUR

consumer plastic.

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

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

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

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

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

See the advert on 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.

Products and Services

Issue 173

CLH Digital

33

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

34

CLH Digital

Issue 173

Products and Services

Summer Ready with Alliance Online

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

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

BONNA CROCKERY

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

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

See the advert on page 16 for further details.

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

• Delicious snacks to delight your customers.

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

• Convenient ordering options, whether online or by phone.

• Handcrafted products made in beautiful Dorset, England.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Ready To Work Together On Food Waste?

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

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

Food Safety

Issue 173

CLH Digital

35

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-

36

CLH Digital

Issue 173

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

38

CLH Digital

Issue 173

Chef's Buyer's Guide

New Wine Vintages from Bacchus Wines PLDC imports, so prices stay low, offering solid markup potentials to venues all over the UK.

Bacchus Wines PLDC Ltd. is pleased to offer new vintages by Chateau de Parenchère to excite customer palates.

Bacchus Wines PLDC is an independent wine merchant that offers joyful and affordable wines to UK restaurants, caterers, bars, and wine enthusiasts. Unlike larger wine merchants, Bacchus Wines have simplified the wine-selling business for hospitality venues. Bacchus Wines PLDC is a boutique wine merchant but selects its wines carefully. They work with wine estates who they know personally. They also choose wines that are not faddy. Their selection process is based on decades in the hospitality industry, so they know what drinkers and diners will enjoy. They cover all duties and

The small yet perfectly curated wine collection features the Magnificent Seven by the family-run Chateau de Parenchère. New 2022 vintages have just been released and offer great ageing potential and great 'drink now' options.

The 2022 Blanc-Sec is a great all-rounder white wine, perfect for all occasions.

The 2022 Bordeaux Clairet is more substantial than traditional rosés, with a good body and exuberant fruitiness.

2020 Bordeaux Supérieur Rouge is a classic blend with a good balance between fruit and tannin, red fruit and a long finish. It won gold at Concours Mondial de Bruxcelles.

Chef & restaurateur Jake S Watkins, commented, "I have been buying wines from Pierre-Loup DeCam of Bacchus Wines for over twenty-two years. When I owned the Michelin-starred JSW Restaurant in Hampshire, and since retiring, I stocked my cellar with the joyful wines of Château de Parenchère. They are my go-to wines, and I always receive excellent wines and service."

and tangy currant scents.

If your customers enjoy top-quality wine with provenance from winemakers who respect the terroir and the environment, visit the Bacchus Wines PDC website. You will receive significant discounts if you sign up for a trade account.

The 2022 L'Equilibriste Rouge is a fantastic blend produced without adding sulphites and is excellent to drink now.

For more information, please visit https://bacchuspldc.com/ or call on 0845 500 1040.

La Roseraie 2022 is a rosé with delicate

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

Chef's Buyer's Guide

Issue 173

CLH Digital

41

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

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

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

These ground-breaking coated fries promise unbeatable longlasting 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.*

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

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

“Savoury, rich flavour.”

“Best fry I have had that fries and bakes.. the long-lasting 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 skin-on, 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.

PEPPADEW Bites ®

Did you know that PEPPADEW® is the nation’s favourite pepper brand?* Or that 72% of consumers say they find the presence of known brands a sign of a quality establishment**? The Piquanté Pepper Tangy, crunchy and with a mild, slightly sweet heat, Peppadew® piquant peppers – small whole peppers, bright red in colour – are the perfect way to bring an added burst of flavour to pasta, pizza, salads and sandwiches.

The Piquanté Peppers are carefully picked and deseeded by hand, then infused with the unmistakeable PEPPADEW® flavour through our secret brine solution to keep their flavour and that satisfying bite. Firm and crunchy pickled peppers with an impeccable balance of sweet and tangy flavours and a perfectly matched

mild heat.

They are 100% vegan, with no added preservatives, high in vitamin c and contains antioxidants.

Harness the power of PEPPADEW® Whole Sweet Piquanté Peppers - the nations’ favourite pepper brand!

Available now at Booker, Bidfood and KFF. If you’re interested in working with us, and want to discover how we can pep up your menu, get in touch with us today: sales@peppaco.co.uk or find out more at www.peppadewfoodservice.co.uk *Source: IRI SIG Grocery Olives and Antipasti MAT 18/06/2022 **Source: Independent Toluna Insight with 1,000 UK consumers, March 2022

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

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

Chef's Buyer's Guide Embracing the Essence of Culinary Excellence: Quality Ingredients and Seasonality in Restaurants and Hospitality 42

CLH Digital

Issue 173

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

44

CLH Digital

Issue 173

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

46

CLH Digital

Issue 173

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 173

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

47

48

CLH Digital

Issue 173

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 173

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

49

50

CLH Digital

Issue 173

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

Issue 173

CLH Digital

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

51

52

CLH Digital

Issue 173

Outdoor Leisure

The Perks of Listing a Wallflower

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

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

vegans.

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

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

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

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

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

All Wallflower wines are suitable for vegetarians and

www.lanchesterwines.co.uk/wallflower

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

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

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

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

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

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

54

CLH Digital

Catering Equipment & Kitchen Fit-Out Cooking Suites

Issue 173

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

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

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

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

fryer units, chargrills, ranges and griddles.

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

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

Why LP Group Mixers Are A Top Choice for Artisan Bakers

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

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

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

all with less wastage.”

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

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

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

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

Cooking Suites

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

www.blue-seal.co.uk

Catering Equipment & Kitchen Fit-Out

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

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

From restaurant kitchens to food warehouses - we

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

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

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

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

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

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

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

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

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

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

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

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

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

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

Issue 173

CLH Digital

55

56

CLH Digital

Catering Equipment & Kitchen Fit-Out

Issue 173

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

58

CLH Digital

Catering Equipment & Kitchen Fit-Out

Issue 173

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-

CLH Digital

59

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.

Issue 173

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

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

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

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

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

See the advert below for details.

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

4 Access your business insight from anywhere.

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

4 Let customers pay with Dojo link.

4 Flexible layouts and interactive floor plan.

Get In Touch: 0800 328 3492

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

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

Hospitality Technology

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

cutting-edge EPOS technology.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

2) Simple but effective, WaiterCall instantly connects front and

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

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

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

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

No guessing or time wasted – just clear communication.

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

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

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISING

Issue 173

CLH Digital

61

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

Issue 173

CLH Digital

63

CLH Digital

Issue 173

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

64

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!

Issue 173

CLH Digital

65

66

CLH Digital

Issue 173

Design and Refit

Sparcstudio Collaborates with Pennyhill Park Adveco FUSION - The Next Generation on the Launch of New Luxury Cabanas 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.

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.

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.”

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.

Commercial hot water specialist Adveco announces the arrival of the next generation of FUSION electric water heating for hotels and restaurants. FUSION-E is a tough, high-efficiency electric water heater. FUSIONT extends the system with the addition of a systemintegrated heat pump and advanced controls. Both ranges can be further expanded with the addition of an electric immersion for greater resilience (FUSIONEplus and FUSION-Tplus).

Bill Sinclair, technical director, Adveco says: “For restaurants and hotels seeking a hot water system for new buildings or planning to move from existing gasfired systems to electrical alternatives, FUSION provides an impressive range of choices. It is the perfect response for projects with small to medium basin and sink-led hot water demands whether cost, sustainability or business security are the driving factors for specification.”

FUSION starts with all new specially designed single- (ATSI) or twin-coil (ATST) corrosion-resistant stainless steel high-pressure indirect cylinders.

Offering capacities from 200 to 500 litres, the cylinders feature dedicated mounting points for Adveco’s ARDENT electric boiler making FUSION a more compact, space-saving option. Supplied with pre-built pipework the latest generation of FUSION is now

faster and easier to install.

The electric boiler, with multiple automatically balanced immersions, delivers prolonged system life and immediate resilience for the boiler. Used in a sealed ‘primary’ loop, the electric boiler heats the same water continuously effectively eliminating limescale issues typically found in hard water areas.

For the FUSION -T renewable variants, the monobloc air-to-water FPi-32 heat pump (ASHP) is used as a source for system preheat. Contribution from the ASHP is maximised via the bespoke FUSION Control Box. These controls smartly balance the two heat sources, meaning the electric boiler is not required to work as hard to raise flow temperatures to the required 65°C. Electrical demand on the boiler is reduced by as much as 30%, delivering operational savings and reducing carbon emissions by up to 71%.

Where hot water demands become a business-critical service, FUSION systems can also incorporation an additional backup immersion (FUSION-Eplus & FUSION-Tplus) for enhanced resiliency. Controls are further extended to incorporate SMS output to advise building managers of a fault scenario and automated engagement of the immersion backup to guarantee business-critical hot water supply. https://adveco.co/products/live-metering/

www.sparcstudio.co.uk

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 - SO NO MORE PEELING TUBS. Email: commercial@castelangroup.com M 07787 847 353

Design and Refit

Battling Staff Shortages?

Here’s How A Service Lift May Help

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

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

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

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

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

We are not just a supplier; we understand that from

issues.

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

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

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

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

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

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

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

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

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

67

68

CLH Digital

Issue 173

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 Continues to Support Hospitality Businesses

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

CardsSafe remains one of the most affordable ways to help hospitality venues up-sell onsite by offering a secure and trusted way to operate customers' tabs.

Established over twenty years ago, CardsSafe is designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab. It's a simple, affordable and effective system that does not capture data and is GDPR compliant. It allows staff to up-sell, protect customers' bank cards and give them extra peace of mind that their cards are held professionally while running a tab.

Two decades later, over 5000 UK venues trust the CardsSafe system, from Young's pubs, golf courses, Hilton Hotels, Lord's cricket ground, and many independent restaurants and bars.

"Average spend is up, and chargeback has virtually disappeared after we installed CardsSafe, which really puts our customers' minds at rest."

Timothy, Young's Bar Manager

CardsSafe remains on the side of hospitality and leisure venues by continuing to freeze prices for the past eight years.

At just £9.95* per month rental for a 10-drawer unit, the system pays for itself. Just one £120 walk-out, which CardsSafe could have prevented as it acts as a deterrent for dine-anddash, is the rental price for a unit per year. CardsSafe continues to support hospitality businesses during periods of economic uncertainty. They also offer customer service and free replacement keys, which can be sent out anytime.

So what are you waiting for? If you want to increase profits and the bottom line, reduce losses and help build stronger relationships with your customers, contact CardsSafe and lock in great prices today!

For more information, please visit www.cardssafe.com Or contact the sales team on 0845 500 1040 *Plus a sign-up fee of £39.95 (plus VAT) for new customers.

Property and Professional

Issue 173

CLH Digital

Hospitality Businesses Can Use Finance to Access New Tax Incentives The UK Government recently launched ‘Full Capital Expensing’; a new tax incentive designed to encourage business investment. This Capital Allowance enables hospitality firms to fully write-off the cost of qualifying purchases in the same year the asset was purchased. This equates to a saving of 19% or 25% of the asset’s purchase price (depending on your tax rate). The allowance can be claimed on a wide range of equipment by incorporated businesses, with the Annual Investment Allowance accessible under similar rules by unincorporated businesses.

For example, a pub refurbishing with £30,000 of qualifying equipment would deduct £30,000 from their company profits and pay Corporation Tax on the remainder.

At a 19% Corporation Tax rate, the company would now pay £5,700 less tax, a saving equivalent to 19% of the purchase price.

Using a business loan or a hire purchase agreement

allows the full expensing allowance to be claimed.

Portman Asset Finance is both a lender and a broker, able to provide both hire purchase agreements and business loans, methods that allow capital allowances to be claimed. We have been helping pubs, restaurants and hotels spread the cost of new equipment, fund refurbishments and cover unexpected operational costs since 2007.

Portman also provide finance leasing, short term and flexible loans as well as tax loans and equipment refinance, helping hospitality businesses to boost cashflow or capture opportunities in today’s challenging environment.

If you’re looking to fund new equipment, refurbish your premises or boost cashflow, talk to the experts at Portman.

Call: 01604 669359 Visit: www.portmanassetfinance.co.uk

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. 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, 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.

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.

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

NR SALISBURY, WILTSHIRE

NORTH CORNISH COAST

DARTMOUTH, DEVON

Superior Free Of Tie Village Pub

Renowned Country Inn With 6 Acres

Impressive Waterside Restaurant

Stunning Riverside Setting

8 Letting Rooms & Letting Cottage

Extremely Profitable Business

3 Bed Family Sized Apartment

Bar & Restaurant Areas 150+

Restaurant 32+, Catering Kitchens

Extensive Gardens & Parking

Free Of Tie Leasehold Opportunity

2/3 Bed Family Sized Apartment

Strong Levels Of Trade

Sales In Excess Of £500,000 Net

Town Centre With Stunning Views

LH £65,000

4840

LH £99,750

4841

LH £125,000

2158

EAST DEVON VILLAGE

DEVON ESTUARY TOWN

CORNWALL VILLAGE

Popular Village Pub/Restaurant

Established Licensed Restaurant

Freehold Pub Investment

New Free Of Tie Lease Available

Much Sought After Location

Detached Village Inn

Renowned High Quality Business

44+ Covers, Newly Fitted Kitchens

Rental Income Of £18,000 pa

3 Bedroom Owners Apartment

Prominent Trading Position

Lease With 11 Years Unexpired

Sales In Excess Of £500,000 Net

Excellent Reputation & Reviews

LH NIL PREMIUM

4837

LH £75,000

2160

For Attention Of Investors

FH £195,000

4836

DARTMOOR, DEVON

NORTH DEVON VILLAGE

DEVON COUNTRY VILLAGE

Village Store & Tea Gardens

Impressive Character Village Inn

Profitable Inn With Letting Rooms

Spacious 4 Bedroom Family Home

Bar/ Restaurant Areas 94+, Garden 88+

Bar Areas (32+), Dining Room (43)

Easy Lifestyle Hours

Spacious 4 Bed Owners Accommodation

4 E/S Letting Rooms, 3 Bed Owners

Gardens With Stables & Garage

Recently Extended and Refurbished

Gardens (50+) and Parking (50+)

Potential To Develop Business

Most Impressive Business & Home

DUCHY LH: £325,000

2149

FH £399,950

THINKING OF SELLING? CALL FOR A FREE VALUATION

4838

Sought After Devon Village

FH £445,000

4758

01392 201262 www.stonesmith.co.uk

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

69

70

CLH Digital

Issue 173

Property and Professional

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. 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

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

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

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

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.