CLH Digital - Issue #174

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 174

Get Pubs Open Earlier for World Cup Final, Government Urges www.CLHNews.co.uk

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The Government is encouraging councils in England to get pubs open earlier on Sunday ahead of the Lionesses historic World Cup final.

England asking them to continue doing everything they can to help every pub that wants to host this historic occasion and support the Lionesses.

Sunday’s game is the first World Cup final England have reached in almost 60 years, and gives the chance for England, for the first time in the nation’s history, to become both World and European Champions.

While many venues will be able to show the game within their usual opening hours, there may be a few who require additional permission where they would like to be able to serve alcohol as well.

The Secretary of State for Levelling Up has written to leaders of all councils in

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Issue 174

Editor's Viewpoint

Welcome to the latest issue of CLH Digital CHEERS TO VICTORY: PUBS, WOMEN'S FOOTBALL, AND AN UNFORGETTABLE WORLD CUP FINAL! I have a little humble pie to eat. At one time I was not a huge fan of women’s football!

To be fair, I never said anything derogatory, I simply wasn’t too sure whether it would “take off”. Boy was I wrong!

We are now through to the final and what an exhilarating journey it has been!

moment really cannot be overstated. A World Cup final appearance is not just about athletic prowess; it signifies a giant leap forward for women's football, serving as a powerful reminder of the talent, dedication, and determination that our female athletes possess.

This game is a real shot in the arm for the sector which is enduring very tumultuous times with rising costs and falling footfall.

So this is a real opportunity to get behind our Lionesses, and as our lead story proves is only fitting that we create an environment that fosters a true celebration of their achievements.

By relaxing licensing laws for the World Cup final, the government and councils have England's remarkable Women's World Cup team the opportunity to enhance the sense of unity and pride that envelops our nation has defied odds, and, given the quality of some of the during such monumental events. Allowing pubs to serve alcohol during the match will teams, we have perhaps surpassed expectations, wonundoubtedly amplify the festive atmosphere, bringing people together to raise a glass derfully so. in honour of our team's remarkable journey.

The journey has captured our hearts on the road to the ultimate stage – the World Moreover, embracing this occasion also serves as a reflection of a progressive and Cup final, and as the nation's eyes now turn to the grand showdown against Spain, a significant and timely opportunity presents itself: a chance for the government and inclusive society. It sends a message that we value and support women's sports, councils to relax licensing laws and allow our beloved pubs to serve alcohol during acknowledging their contributions and granting them the spotlight they deserve. By the match. I was delighted to see levelling up secretary Michael Gove seize the initia- fostering an environment that encourages communal celebration, we not only celetive and get a letter out quickly to all councils urging them to relax licensing laws and brate the success of our team but also pave the way for greater recognition and suplet people celebrate this historic occasion in the best place to watch sports, the great port for women in sports.

British pub!

So, as the countdown begins, the nation is calling upon the decision-makers to conPubs, often referred to as the beating heart of our communities, hold a special place sider this unique opportunity, to cheer, and make history. in British culture. They are more than just places to enjoy a pint; they are hubs of Let us toast to the incredible journey of our Lionesses and create memories that camaraderie, passion, and shared experiences. The atmosphere within these walls during monumental sporting events is unmatched, uniting strangers under a common will be cherished for generations to come. Let our pubs be filled with joy, camacause and igniting a collective spirit that reverberates throughout the land. raderie, and the sweet taste of victory.

When it comes to watching sports, especially football, UK pubs are unparalleled.

This is more than a game; it's a defining moment for our country. Let us make it The electric ambiance, the lively chants, and the unfiltered emotions that fill the air truly unforgettable! create an immersive experience that can only be matched at the live event itself.

Cheers to the Lionesses, and cheers to the future of women's football.

Pubs have long been the go-to destination for friends and families to come togethOne more thing! Once again I would ask the favour - we want more Twitter followers! er, adorned in team colours, to cheer, celebrate, and share in the highs and lows of the beautiful game.

So please do follow us on Twitter and encourage as many people you know in the trade to subscribe to our digital issue. Further details can be seen at Now, as England's women stand on the brink of history, the importance of this www.catererlicensee.com EDITOR

Peter Adams

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

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Get Pubs Open Earlier for World Cup Final, Government Urges Issue 174

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be a fitting tribute to the Lionesses and a welcome boost to the industry. I have raised the issue with the Home Secretary directly who is looking in to see what is possible. We need to do all we can to support the team, whilst at the same time backing our great British pubs.”

In cases where an application is being rapidly considered to allow a short extension to licensing hours, the government is encouraging local authorities to continue to do everything they can to complete the process in time, working closely with local police forces.

PUBS BEST PLACE TO WATCH LIVE SPORT

An estimated seven million viewers tuned in on Wednesday to watch England beat co-hosts Australia to reach the final, and according to reports, interest in the final could provide a £41million boost to the hospitality sector.

Emma McClarkin, Chief Executive of the British Beer and Pub Association also words the government to consider relaxing the laws when she said: “Millions of people have been cheering on our amazing Lionesses throughout this tournament at their local pub, enjoying the unrivalled pub atmosphere and communal celebrations. Now, as England enter their first World Cup Final since 1966 we need the Government to step in and allow the necessary regulatory easement to allow pubs to serve the public from 10am on final day, so fan and communities can come together and cheer the Lionesses to victory at the best place to watch live sport, the pub. Where there’s a will, there has to be a way.”

ENGLAND’S BIGGEST GAME SINCE 1966 Levelling Up Secretary Michael Gove said: “The whole nation is ready to get behind the Lionesses this Sunday in what is England’s biggest game since 1966.”

“I’ve asked councils to do everything they can to help pubs get open earlier on Sunday, so people can come together and enjoy a drink before kick-off for this special occasion.”

Kate Nicholls, CEO of UK Hospitality, said: “The nation will be cheering on the Lionesses on Sunday and the next best thing to being in Australia is enjoying the match in the pub or hospitality venue. Many are taking advantage of the fact that they can open to encourage people to come out for breakfast or brunch to get ready for this historic match. Demand from fans has been exceptional, with bookings filling rapidly, and there’s no doubt the day will be a huge boost for the sector, potentially delivering an additional £41 million in sales.”

Chris Jowsey, CEO of Admiral Taverns, added: “We urge the Prime Minister to allow pubs to open at 10am on Sunday to support our Lionesses and bring communities together to cheer on the team. It has been inspiring to watch not only their outstanding achievements on the pitch, but the way it has brought the nation together off the pitch. A huge good luck for Sunday!”

BACKING BRITISH PUBS

“It’s been really positive to work with the Government to ensure everyone can get a chance to join in the celebrations. I’d echo the Government’s support for local authorities taking a pragmatic view to venues opening early to allow people to make the most of this momentous occasion.”

Steven Alton, chief executive of the British Institute of Innkeeping, said the letter sent by Mr Gove was “a very welcome, pragmatic move” but he added that for government to help pubs face up to “exceptional and escalating costs in all areas of their business” a sector-wide reduction of VAT or an extension of business rates relief would be needed.

Writing to council leaders, the Levelling up Secretary thanked local authorities for everything they have already done this tournament to support the national team, including flying flags, lighting up buildings and supporting communities to hold screenings.

Michael Gove’s letter indicates that the government has listened to sector appeals and the Home Office is also writing to police chiefs to encourage forces to work together with local councils to ensure as many venues as possible can participate.

FITTING TRIBUTE

This, the government says is part of a commitment to back British pubs and follows this week’s announcement of an extension to licensing rules that enabling pubs to continue selling takeaway alcohol without red tape holding them back.

The government was already coming under pressure to relax licensing laws for the final, yesterday (August 17) Alun Cairns MP, Chair of the All-Party Parliamentary Beer Group said: ”Early opening and serving would

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Martyn’s Law: Enhancing Safety and Security in Hospitality Venues 4

CLH Digital

Issue 174

gained significant support from various stakeholders, including politicians, campaigners, and industry experts. The legislation has undergone multiple stages of consultation and scrutiny in Parliament to ensure its effectiveness and feasibility.

If implemented, it will have a significant impact on businesses operating public venues such as those in hospitality such as restaurants, bars, pubs, and clubs, and the retail sector. The law will see a tiered approach to the requirements on-premises. The standard tier will apply to public premises with a maximum capacity of 100 or more people, whilst the enhanced tier applies to public premises and events with a maximum capacity of 800 or more people. Guidance and training materials will also be available to premises with a capacity of under 100, should they want additional support.

In recent years, tragic events have highlighted the need for improved safety and security measures in public spaces. The Manchester Arena bombing in 2017, which claimed the lives of 22 innocent people and left hundreds injured, served as a wake-up call for the need to strengthen security practices. In response to this devastating incident the Terrorism (Protection of Premises) Bill was drafted, and Martyn’s Law sets out the requirements for venues and other organisations across the UK to protect public safety. Rob Easton, Head of Environmental Health at Shield Safety (www.shieldsafety.co.uk), explores the background, current status, potential impact, likely requirements, enforcement, and timeline for the implementation of Martyn’s Law. Martyn’s Law is named after Martyn Hett, one of the victims of the Manchester Arena bombing. Martyn’s family, alongside other survivors and campaigners, pushed for improved security measures in public spaces to prevent such attacks in the future. The law aims to make it a legal requirement for venues to implement comprehensive security measures and emergency planning.

As of now, Martyn’s Law has not been enacted as legislation but has

Standard-tier premises will be required to undertake basic, low-cost activities to improve their preparedness, including terrorism protection training and evaluating the best procedures to put in place in order to minimise impact.

Enhanced tier premises and events have further requirements in recognition of the potential consequences of a successful attack. This will include appointing a designated senior officer who must regularly review the security of the venue.

Guidance on how to comply with Martyn’s Law identifies a 6-stage plan.

• Communication – detail how people, including staff, the public, and volunteers will be communicated with in the event of an incident. The messages must be clear and updated as the situation evolves.

• Lockdown – if an attack is occurring outside of the premises, specify how the location locks down and the people inside are protected.

• Evacuate – if people need to be evacuated, plan how they will be moved to a place of safety. This is not the same as a fire evacuation plan, as people will need to disperse rather than muster.

• Engage with the emergency services – ensure there is a means to contact the emergency services, considering mobile phone coverage and safe areas from which a call could be made, • First Aid and FireFighting Equipment – additional first and firefighting equipment may be needed to respond to a terrorist attack. Ensure the team is trained in the effective and safe use of the equipment.

• Work with neighbours – coordinate the response with neighbouring properties and, if applicable, the landlord. Maintain a contact list and consider shared radio networks to enable effective communication.

Like other risk assessments, the plan must be reviewed annually or at such time there is a significant change to the property, process, or understanding of the risk.

So, when will it become a law? The timeline for Martyn’s Law becoming legislation is uncertain, as it depends on the parliamentary process.

However, there is growing cross-party support for the legislation, and it is anticipated that it will eventually be passed into law. The exact timeframe will depend on further debates, potential amendments, and the prioritisation of legislative agendas.

An area that is yet to be confirmed is what body will be responsible for the monitoring and enforcement of the legislation. The Security Industry Authority is the statutory organisation responsible for regulating the private industry in the UK but does not currently have the scale and inspecting capability needed to check all the venues covered by Martyn’s Law. The Health and Safety Executive has also been identified as a potential enforcer, but they do not possess specialist knowledge of security and do not inspect health and safety in the hospitality and retail sectors. This leaves Local Authorities as the next regulatory body, but they are only completing limited health and safety inspections, as resources are incredibly stretched. Either way, the enforcing body must have the resources and credibility to ensure compliance with the new and needed legislation.

Admiral Taverns Invests £338,000 into Two Berkshire Community Pubs Admiral Taverns has invested £338,000 across two local community pubs in Berkshire. The Millhouse in Dustan Park has received a £177,000 refurbishment, whilst the Blue Ball in Kintbury, has received a £161,000 refurbishment. Both pubs are run by passionate licensees, Mike and Kelly Ohlin who together with Admiral Taverns, has worked hard to breathe a new lease of life into the pubs.

results look fantastic and the feedback we’ve had so far has been great. Having worked in the hospitality industry for 20 years, I’m confident that both pubs will be important pillars of their communities, bringing people together.”

The Millhouse, situated on Bradley-Moore Square, reopened on 14th July, whilst the Blue Ball, situated on High Street Kintbury, reopened on 12th August.

Kintbury residents were welcomed back to the Blue Ball on Saturday 12th August with an exciting weekend of entertainment. The pub has undergone a complete interior and exterior refurbishment, including the introduction of a beautiful garden space featuring brand-new seating, heaters and lighting. Inside, the pub features a more welcoming look and feel to its restaurant, which offers pub classics such as burgers and pasta.

Investing in its pubs through capex is a core part of Admiral’s strategy as it seeks to nurture community pubs with long-term sustainable futures. Capex investment gives licensees the necessary infrastructure to ensure their pubs can thrive within their communities and offer customers an active social hub.

Drawing on a wealth of industry experience, Mike’s 18-month tenure at the Millhouse and one year at the Blue Ball has allowed him to already build strong local relationships within both communities.

Mike Ohlin, Licensee at The Millhouse and Blue Ball, commented: “I am so delighted to have reopened both the Millhouse and the Blue Ball to their communities and showcase these brilliant transformations. The

Troy Bett, Business Development Manager at Admiral Taverns, commented: “I am thrilled with the investment projects that have taken place across Kintbury and Dunstan Park – the results look amazing and will ensure both pubs sit at the heart of the communities. We’re continually investing into our pubs across the UK and strongly believe in the importance of offering local communities the resources they need to bring people together. Mike brings both experience and charisma and I wish him every success for the future.”

Star Pubs & Bars Launches One-Stop Online Support Platform For Licensees Star Pubs & Bars has invested more than £60,000 in creating a one-stop online support platform for its licensees that is tailored to their pub’s offer.

Called MyStar, the package encompasses an online hub bringing together all the support available to licensees in a simple to navigate format and regular emails giving licensees insight and advice on driving more footfall into their businesses.

Central to the package is the launch of an interactive digital resource for licensees full of seasonal business-boosting guidance relevant to their pub type. A new edition will be emailed to licensees every two months. It will include up-to-the-minute sales trends from Star’s managed operator pubs, tips on maximising upcoming occasions and specially-commissioned consumer research into pub goers’ changing behaviours. There will also be links to free downloadable social media assets, to best practice videos hosted by industry experts and to staff training courses. Embedded surveys will enable licensees to feedback on trade in their pubs and the help they would like from Star going forward.

Says Cathy Olver, Star Pubs & Bars’ Head of Digital and Retail Marketing: “Mindful of the mounting time

pressures faced by licensees in today’s challenging trading environment, we’ve looked to upscale our support and simplify access to it. MyStar tailors information to licensees’ style of pub, giving them the tools they need to create exceptional experiences and attract customers out during a cost-of-living crisis.

It got multiple usage from licensees during the trial, demonstrating its value.”

Tracey Bowen runs The Unicorn – a busy wet led pub specialising in cask ales in Hanley, Stoke-on-Trent. One of the first licensees to trial MyStar, Tracey says she saw immediate benefits: “People’s going out habits have altered since the pandemic, and pubs have to stay on top of the changes to thrive. MyStar is proving really useful; it’s incredibly informative and, as it’s customised by pub type, the content I get is applicable to The Unicorn. Seeing what other wet-led pubs around the country are doing is triggering new ideas, and insight on upcoming products is helping me create social media posts that are already attracting new customers.”

Sector Responds to Latest Inflation Figures Issue 174

Industry leaders have reacted positively to the news that inflation has fallen sharply, according to the latest official figures.

The key, consumer price index (CPI) measure of inflation fell to 6.8% in the year to July, down from of 7.9% in June according to Office of National Statistics (ONS), however the this current announcement of 6.8% is significantly short of the government’s target of 2%.

This latest announcement means prices are still rising but at a slower rate than before as the energy regulator Ofgem changed the energy price cap in July which brought down bills.

UKHospitality Chief Executive Kate Nicholls said: “Another fall in the overall rate of inflation is encouraging and indicates a positive trend.

“However, core inflation remaining flat at 7% does raise serious concerns that hospitality businesses will be hit hard by an inflation-linked hike in business rates next year.

inflation coming down far more rapidly. Ofgem has set out a number of recommendations to clean up the energy market and these should be implemented as soon as possible.”

Michael Kill, CEO of NTIA, commented on the recent inflation data, stating that although there’s a positive shift on the surface with a 6.8% inflation rate for July, it still falls significantly short of the government’s 2% target.

He highlighted the decline in energy costs and the slower increase in food prices, though they remain 15% higher compared to a year ago. Kill also noted the continued challenges faced by hospitality and nighttime economy businesses due to high operational costs, leading to customer constraints resulting in a drop in visit frequency and spend The Bank of England’s stance on interest rates is yet to be seen, but given the substantial gap between the current inflation rate and the 2% target, many analysts predicting a further rate hike in September.

“With rate increases following the September inflation rate, we need to see a dramatic fall in inflation by then or hospitality will face a business rates bill running into the hundreds of millions.

Kill pointed out a divergence between the Prime Minister’s confidence in the plan and the actual challenges the sector is confronting. He expressed concern that immediate sectoral issues are being overlooked in favour of policy adherence.

“It’s clear the fall in the overall rate has been driven by decreasing energy costs, which suggests further action on energy could result in

The feasibility of the Government’s commitment to halve inflation within the year remains uncertain.

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Ed Bignold, Managing Director with Alvarez & Marsal’s Corporate Transformation Services, said: “’Despite a sharp fall in the overall rate of U.K. inflation, the hotel and restaurant industry experienced a slight increase in prices, rising from 9.5% in June to 9.6% in July, driven largely by yesterday’s news that UK wages grew much more than expected and at a record annual pace in recent months. This is a concerning development for the sector and consumers alike and indicates that hospitality businesses will continue to feel the squeeze, with wage bills making up a significant proportion of all costs.

There are however some bright spots for business owners.

International travel has become increasingly expensive, and many Brits have opted for staycations this summer, helping to increase demand for the UK’s restaurants, pubs and bars, and keeping hotels at higher occupancy for longer. These benefits should continue to feed through in the coming weeks. However, to fully capitalise on this effect amid the costof-living crisis, the industry needs to tread the line between affordability for consumers and sustaining margin.

As we approach the end of the high season for much of the industry, and expect that lower overall U.K. inflation will take time to translate into increased corporate and leisure demand, even if it does prove to be sustained as a trend in the coming months, action needs to be taken by operators to maintain margins and cash for debt servicing.”

The Grapes, Melksham Re-Opens Following £238,000 Investment The Grapes on Bank Street in Melksham has re-opened following a £238,000 investment.

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

The pub is part of the Proper Pubs division at Admiral Taverns and has undergone a complete transformation to create a brand-new look with fresh décor to appeal to the local community.

MP Michelle Donelan said: “Following huge investment and major refurbishment, supported by Admiral Taverns, the Grapes has reopened in Melksham. Great to see another local business thriving in our town and I look forward to popping into the pub for a drink over the summer.”

Inside, the pub has been completely transformed, featuring a brand-new bar, flooring, and furniture throughout.

Outside, the terrace garden has been completely renovated with new lighting, heaters, and a canopy to create an inviting experience all year round.

For opening night, customers enjoyed live music followed by an actionpacked weekend, including live sporting events.

Operator of The Grapes, Antoni Pearce, 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 pub also hosts an annual schedule of events for the community to enjoy such as regular quiz and karaoke nights. Additionally, the pub will be raising money for Wiltshire Air Ambulance and to have a lifesaving defibrillator installed at the Grapes.

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

On behalf of the Proper Pubs team, we would like to wish our community hero, Antoni, every success for the future in making The Grapes a fantastic hub of the community.”

Using Technology To Combat Attrition In The Hospitality Industry 6

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By Mark Williams, Managing Director, EMEA at WorkJam (www.workjam.com) The hospitality industry is widely viewed as having an unstable workforce. Frontline workers come and go, flitting between jobs, with a transferrable skillset and an almost limitless demand. As a whole, the sector has an employee turnover rate of 30% (according to YouGov) – double the UK average. While 42% of new employees leave their jobs within the first 90 days. Meaning that businesses are faced with the demands and expense of continuous recruitment. It’s an undesirable scenario at the best of times. But in the midst of a of a global labour shortage, it becomes unsustainable. And that’s why more hospitality businesses are turning to technology to find a solution.

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The difficulty most hospitality and leisure businesses have is in connecting to employees. Characterised by diverse shift patterns and often antisocial hours, it can be hard for managers within the sector to help employees stay abreast of relevant information. To form strong working • MICROWAVES • EXTRACTION CANOPIES • relationships with team members.

Or to troubleshoot potential problems as they arise. This means that employees can feel unappreciated and unimportant – making resignaEKE EQUIPMENT LIMITED tion an act without emotion.

There are a number of ways in which technology help to combat these problems.

SHIFT MANAGEMENT In hospitality and leisure, where shift work is standard, scheduling can be a particularly contentious issue. Employees have little control over their working hours. And with the potential for shifts to be

dropped or changed at short notice, the lack of control can be highly frustrating.

Technology, such as an Open Shift Marketplace, allow frontline staff to take control of their schedules. Not only simple shift swapping between colleagues. But helping individuals to simply take on more work, if additional shifts become available – to cover holidays or sick leave. And the business benefit of this isn’t simply time-saving. But it can be used across multiple locations. So, if you operate a chain and you’re short staffed in Ludlow, your employees in Shrewsbury have the opportunity bag extra shifts. Helping them to up their earnings, while relieving management of operational pressures.

COMMUNICATION A lack of communication is one of the most frustrating issues for employees. Especially where shift work is involved. It can leave workers feeling undervalued because they’re always left in the dark. And that inevitably leads to a lack of engagement.

By providing employees with a dedicated communication tool, we can help to reverse that. It not only ensures that all information gets to where it needs to be, and is seen by everyone who needs to see it. But it provides the opportunity to open up two-way communication. Increasing the sense of individual value and engagement, by giving each worker a voice.

TRAINING There’s nothing wrong with being a barista, receptionist, or waiter. But few people see these roles as their optimum career. They’re usually stop-gaps, until something better comes along. By offering training and development opportunities to your frontline workers, you are showing that you are willing to invest in them as individuals. The problem is that is can be difficult to get these opportunities in front of the right people.

A 2022 McKinsey & Company study found that more than 70% of frontline workers have applied for career advancement opportunities. But many look for those opportunities outside of the organisation they’re currently working with. Communication technology can not only ensure that all employees have the ability to access available career development. But that they can control their own training programme, working at a pace that suits them. Helping to secure long-term benefits for the individual, and a loyal workforce for the business.

Historically, the hospitality and leisure industry has been reluctant to invest in technology for frontline workers. Investment has instead focussed on customer engagement. But through reducing employee turnover, businesses can also have a positive impact on the customer experience. Using digital tools such as an Open Shift Marketplace and a two-way communication module, will improve the employee experience and increase service provision.

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Wettest July On Record Dampens Drinks Sales CGA by NIQ’s latest Daily Drinks Tracker reveals the worst weekly measurement year-to-date thanks to the wettest July on record.

The tracker, formerly the Drinks Recovery Tracker, shows that average sales in managed venues across the seven days to Saturday (5 August) were down -6% on the same week in August 2022. This drop was exacerbated by three days of double-digit declines, with only two days managing to achieve marginal growth.

The results were not helped by strong comparatives last year, where temperatures were seen consistently in the late 20s.

It’s clear that Sunday bore the brunt of the poor weather, with sales dropping 16% compared to last year. Rain across much of the country disrupted plans, and Monday didn’t fare much better (down 10%). Tuesday experienced a slight uptick in growth (up 0.8%), but Wednesday’s figures dropped once again (down 3%).

Thursday saw a slight growth (up 0.5%), before Friday sales dipped (down 3%), further adding to the week’s

challenges. The week finished with Saturday’s sales down by 4%.

The Daily Drinks Tracker’s breakdown of sales by category shows that cider emerged as a barometer of overall performance, experiencing a -15% decline in sales, although the category had poorer weeks in July. Spirits witnessed a drop of -11%, while soft drinks dropped -7% and beer category also saw a drop into negative territory, with sales down by -4%. Wine managed to hold onto growth with a +1% increase in sales.

“As the On Premise reflects on a dampened week marked by disappointing weather and declining sales, operators and suppliers are undoubtedly pinning their hopes on August to bring a resurgence of summer and positive performances,” says Jonathan Jones, CGA’s managing director, UK and Ireland. “The unpredictability of weather patterns highlights the significance for businesses to adeptly manage these challenges and tailor strategies to ensure resilience and growth in the On Premise.”

Star Pubs & Bars Announces Plans To Expand Its Just Add Talent Managed Operator Pubs Star Pubs & Bars announces plans to increase its Just Add Talent (JAT) managed operator business from its current 150 pubs to 250 by 2026, which it will see it make up around 12% of the company’s 2,400 pub estate. The company’s core business will remain leased and tenanted though its JAT pubs will be an important constituent.

The move is on the back of robust trading and the popularity of the JAT model among applicants for pubs. The model is particularly attractive in a high inflation environment as energy and overheads, other than staffing costs, are covered by Star. And, unlike other managed operator schemes, earning potential is unlimited.

The JAT estate was set up by Star in 2016 and saw Punch’s Falcon estate pubs converted to the JAT model when Star took on the Punch pubs in 2018. The JAT format is ideally suited to a certain type of pub in the Star estate, not all pubs would suit the centrally driven, locally executed model.

JAT offers a high level of support for operators. Based on insight, Star Pubs & Bars, creates the retail offer

centrally ensuring the right drinks range, food menus and promotional offers are in place whilst the operators are free to arrange their own activities such as quizzes, sports teams and entertainment within set parameters.

The JAT pubs are overseen by the same Business Development Managers who look after L&T pubs. This strategy allows them to have a closer understanding of the retail offer and as a result share more meaningful insight with their L&T pubs.

Says Lawson Mountstevens, Star Pubs & Bars Managing Director: “Our JAT pubs are great sites which have real appeal to operators and local communities. Although JAT pubs currently make up only 6% of the Star estate, 28% of applicants for our pubs are for JAT pubs.

“Our Just Add Talent pubs are a core part of our overall business. The JAT pubs provide an invaluable source of business insight for the wider L&T estate and Heineken. It allows the company to trial new products and evaluate consumer trends. Learnings from JAT estate and JAT supplier deals are rolled out to our leased & tenanted estate.”

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Takeaway Pint Rules Extended As Plans To Scrap Them Is Axed The Night Time Industries Association welcomed the Prime Minister’s decision and said that Rishi Sunak’s intervention now eliminates the need for a separate application process, ensuring that businesses can sustain off sales operations. This extension also upholds the licensing easement introduced in July 2020, designed to offer support to the struggling pubs and bars during the ongoing crisis.

The Government has “had a change of heart” and has decided to extend licensing laws introduced during the Covid-19 pandemic which allows pubs to sell takeaway beers.

Prime Minister Rishi Sunak is said to have personally intervened to stop the rules from changing, which means pubs will be allowed to continue selling takeaway pints to help them boost income.

NTIA’s CEO, Michael Kill, hailed the decision as “a display of common-sense prevailing”, highlighting that this decision will maintain continuity in trading for businesses that have relied on off sales for the past three years, a provision initially implemented in July 2020.

Taking to social media the Prime minister said: “I’ve heard the British pub industry loud and clear – takeaway pints are a boost for their businesses and our economy.”

Kill added that this decision will provide essential relief to pubs and their business operations. He emphasises the sector’s significant contribution to both the economy and the social fabric of local communities.

The move, which saw customers served through hatches during the pandemic, was due to expire on 30 September but will now continue until March 2025, and also means that pubs will no longer need to apply for permission from their local council if they want to continue selling takeaway alcohol.

During the pandemic, the government said it would find a permanent solution to support pubs when it implemented the temporary off-premise sales exception in July 2020, as the country emerged from its first lockdown.

Through the relaxed rules, pubs and bars were able to sell alcohol directly onto the street within the area covered by any pavement license.

Emma McClarkin, chief executive of the British Beer and Pub Association, said the government had to realise that on-trade venues were still operating “under immense pressure” and Martin McTague, national chair of the Federation of Small Businesses, said the move would offer an “extra revenue stream to mitigate the rising costs”.

UKHospitality chief executive Kate Nicholls welcomed the move, and said that pavement licenses had constructed special areas for such sales outdoors and night czar Amy Lamé said it was “excellent news for our hard hit hospitality businesses”.

Cotswold Hotel Set To Support Local Families Through Community Charity Partnership A hotel in Gloucestershire has announced its partnership with a local charity that specialises in reducing the effects of homelessness, family breakdown, and exclusion.

them to unwind, recharge, and create lasting memories. This project underscores the hotel’s dedication to fostering a sense of community and offering assistance where it is most needed.

With community engagement high on its agenda, Stonehouse Court Hotel, near Stroud, has partnered with Caring for Communities and People (CCP), a charity offering support across the South West, with its headquarters in Cheltenham.

Commenting on the new partnership, Maz Jurko, General Manager of Stonehouse Court Hotel, said: “At Stonehouse Court, we are committed to going above and beyond for the community we are so grateful to be a part of.

I believe that our role goes further than hospitality – it’s about creating a positive impact and partnering with CCP allows us to channel our resources and passion towards meaningful change.”

As part of this shared commitment to the well-being of the local community, the hotel will be donating proceeds from its ‘Pass on a Clean’ initiative, which allows guests to forgo a room clean in the best interest of the environment — further highlighting its commitment to sustainability and supporting meaningful causes.

For each guest that chooses to participate, Stonehouse Court will make a donation to CCP, directly contributing to the charity’s ongoing efforts to support those in need within Gloucestershire. The donations will be directly supporting CCP’s community pantry project — a dignified resource designed to support those living in difficult circumstances.

As well as this consistent support, the hotel will also be offering a quarterly retreat for families the charity support — motivated by the ethos that everyone deserves to experience a break away.

As part of this offering, selected families working with CCP will be treated to a stay at the hotel, allowing

Maz continued: “Through our collaboration, we’re not only supporting a remarkable charity but also opening our doors wider, giving families who wouldn’t typically have access to our establishment a chance to experience the magic of the Cotswolds. I feel that it’s important for the hotel to do its part by broadening horizons and leaving a legacy of compassion and care.”

Daniel Chun, Director of Social Value and Engagement at CCP, added: “We’re delighted to be named a core charity partner of Stonehouse Court Hotel. From the outset, they understood our mission and purpose, suggesting several ways they could offer meaningful support to those accessing our services. With the costof-living crisis dragging more families into poverty, the pledge to donate the room clean to our Pantry will allow us to continue offering affordable access to food and other essentials. The luxury stay will also give families a chance to have a mini-break — affording them respite, rest, and joy at a really trying time.”

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Tipping Point: How To Attract and Retain Talent In Hospitality 10

CLH Digital

Issue 174

Dominic Atkinson is founder and CEO at Stay Nimble, an award-winning social enterprise helping organisations retail and develop great team members and supporting thousands of people in their careers.

The UK's hospitality sector finds itself at a crossroads. With vacancies skyrocketing to 64% above pre-pandemic levels, equating to 144,000 positions, the industry faces its most significant staffing challenge in recent memory. This crisis has cost the sector a staggering £21bn in lost sales. The pressing question for operators now is: How can we attract, recruit, and more importantly, retain top talent?

loyal patrons. Investing in multifaceted training — which includes both technical skills and soft skills — boosts employee morale and amplifies the guest experience.

1. RECOGNISE AND ACCEPT THE EVOLVING LANDSCAPE

6. NURTURE A POSITIVE WORK AMBIENCE

Understanding the 'why' behind the statistics is important so we can accept that things have changed, so we need to change tactics. The pandemic nudged many to explore careers outside hospitality, some driven by concerns about the industry's stability and others finding renewed purpose elsewhere. As hospitality seeks to bring staff back into the industry, the task is to entice and reassure this workforce. The UKs departure from the European Union has also changed the supply of previously seemingly ubiquitous labour and this means that competition for staff is significantly higher than pre-pandemic.

2. A POTENTIAL GAME-CHANGER: COACHING Enter coaching, an often under-utilised tool in the hospitality toolkit. Coaching goes beyond standard training – it’s a personalised approach that hones an individual's skills, nurtures their aspirations, and bolsters their confidence. By providing employees with dedicated coaching, operators signal a commitment to their personal and professional growth. This not only draws in potential recruits but enhances retention rates. Having a confidential space for people to work through challenges they are facing, particularly early in starting a new role, can help people work through things rather than "rage quitting".

3. COMPREHENSIVE TRAINING WITH A PERSONAL TOUCH A well-coached employee stands out. They're confident, skilled, and deliver service that turns guests into

4. TAILORED INCENTIVES Shifting away from generic rewards, customised incentives, based on achievements, service duration, and performance, can make all the difference. Profit sharing schemes that take into account these aspects can be very effective in retention where the percentage shared increases with tenure and performance.

The environment within which staff work plays a pivotal role in their job satisfaction. A positive, inclusive, and supportive atmosphere can be the difference between a brief stint and a lasting career. This can include identifying how more flexibility can be added into the working week, whether that is shorter weeks or more flexible working hours.

7. CULTIVATE OPEN DIALOGUES Maintain an open line of communication. Frequent check-ins, feedback forums, and an open-door approach can mitigate issues, ensuring that employees feel valued and understood. Importantly, making sure there is a robust exit interview approach can help identify gaps and areas to improve, particularly for those who leave before the end of their probation period.

8. OFFER COMPETITIVE REMUNERATION While the context may change in which we operate, some things remain the same. Though many are driven by passion in the hospitality realm, competitive pay remains indispensable. Attractive compensation packages lure top talent and play a vital role in their retention. Stay on top of trends in pay locally and make sure the total remuneration package is defensible.

By integrating strategies like coaching into recruitment and retention initiatives, operators can foster a vibrant, committed workforce. The challenge may be steep, but the rewards of a dedicated, well-coached team are unparalleled. As the adage goes: 'Invest in your people, and they'll invest in you'.

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Issue 174

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Cost of Living Crisis Bites as Young People Cut Nights Out The cost-of-living crisis continues to impact consumer social lives, according to a new survey commissioned by late-night operator REKOM UK. Peter Marks, chairman at Rekom UK, which runs Atik and Pryzm nightclubs, said he is “desperately concerned” about how this is mainly affecting current students, who are out socialising less regularly than previous groups.

Since autumn 2022, over a third (34.9%) of respondents to the REKOM Night Index have reduced the amount of times they go on a night out.

Almost half of those said this was as a result of increased general living costs, followed by more expensive bills and the need to save any spare disposable income. Increased rent came out as a main concern for over a fifth of those aged 25-34.

Pricing remains the most critical factor for consumers when deciding whether to go on a night out.

However, this has increased by 6% since the last REKOM Night Index in March 2023. Other top priorities included cheap or no entry fee and good value drinks.

The data also revealed that the average total spend on a night out decreased marginally to £74.78 per night, compared with £74.91 in March this year, with customers barely cutting back on their spending once in venues.

Russell Quelch, executive director of Rekom UK, said: “The late-night sector must adapt and evolve as a result of these changing behaviours.

“There are definitely opportunities out there – it’s all about having the right strategy and proposition at the right time and engaging with the market.

“These factors are even more important during tough economic times where disposable income is lower than ever before.”

A Liverpool Pub Joins Forces With A Local Charity And Gives Back To The Community

The Gardeners Arms pub has teamed up with Liverpool Zero Waste Community CIC, a local charity that collects surplus food from various supermarkets and distributes out to the community.

local volunteers and drop-off centres, like The Gardeners Arms. Members of the community can then take their own bag along or pick up a pre-made bag, completely free of charge.

Publican Sam Jones first came across the charity’s Facebook page and immediately reached out to see if she could help. Offering up the pub as a pick-up location for food parcels to be collected, she quickly became involved with the group’s campaign to help the community and save food from going to waste.

Sam continued: “People are often too worried to admit they need help or are embarrassed to reach out, but this is nothing to be ashamed of.

Now a volunteer for the charity, Sam hosts a weekly pop-up inside the pub where community members can bring a bag and help themselves to pastries, chilled goods, and fresh vegetables.

“We’ve only been running this for a few weeks, and already we’ve seen so many new faces. Two ladies came from another village last week, I asked them how they knew about us, and a friend had told them about what we were doing. It’s really catching on, considering I wasn’t sure how many people would come along, after each drop-in all we’ve had left is empty tables – it’s great!”

Photo Credit Punch Pubs & Co. “It’s always been a worry of mine that older members of the community may A huge advocate for helping others, Sam is often thinking of the important role struggle to get food,” said Sam, “The pub is close-by to high-rise flats and shelher pub and the team plays at being the heart of the community. She has successtered accommodation, and if you don’t have the support or family around you, some people may struggle to fully run various days out and is currently transforming the pub’s generous garden to offer a social space for get out to the shops. people to gather, sit and enjoy each other’s company.“I like to do different things for the community; it’s not all about drinking beer,” said Sam. “I want to offer something for everyone, you don’t have to come to the “When I saw the Liverpool Zero Waste Community CIC post, I immediately reached out to see if I could pub for an alcoholic drink; it’s much more than that. get involved. It’s a fantastic initiative, and it feels so good to give back to the community, especially during the cost of living crisis.”

This is a place where you can enjoy a hot drink, socialise with friends, or plan a day out. Last month we took a group of 35 to Chester races, and I’m planning another day trip very soon.”

The charity collaborates with various supermarket chains that provide surplus food, which is distributed to

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What the Hospitality Industry Can Do to Protect People’s Wellbeing During The Cost-Of-Living Crisis CLH Digital

Issue 174

Simon Blake OBE is the Chief Executive of MHFA England® – a social enterprise with a vision to improve the mental health of the nation through its mission to train one in ten people in mental health awareness, knowledge and skills. Here he explores what the hospitality industry can do to protect people’s wellbeing during the cost-of-living crisis.

The hospitality industry has been one the hardest hit by the turmoil of the last few years. Lockdown closures and changing restrictions during the pandemic, staff shortages and VAT rises have created a perfect storm of pressures.

Now the cost of living crisis is affecting us all and causing sleepless nights for many.

When it comes to wellbeing, it seems that more employers are waking up to the need for a whole organisation approach to mental health but clearly there is more work to do. A recent report found 100 percent of employees surveyed in the hospitality sector agreed they do not receive enough mental health support, and only a third feel comfortable raising mental health concerns.

The cost of living crisis has thrown a spotlight on how sound financial wellbeing supports mental wellbeing. It can be tempting to hide away from the realities of the crisis and hope that with time, it improves. However, it’s important to face the potential hard winter ahead with a plan in place. Whilst stereotypically it is ‘terribly British’ to not want to talk about money, we all have a part to play in helping support one another through the coming months.

If we remove the stigma of talking about financial insecurities and worries, we can start to create plans to alleviate financial concerns and promote mental wellbeing. Leaders need to take a holistic look at all aspects of their employees’ lives and recognise that financial worries may well have an impact on their wellbeing and mental health and put in place support systems and policies that can help alleviate the cost of living. Simple steps such as putting up posters in staff communal areas, with useful helplines and advice which can signpost employees to relevant support is a good place to start. You can also take stock of the benefits and rewards you offer and make sure everyone is aware of them. These could range from season ticket loans to salary sacrifice options, or ‘cycle to work’ schemes. Make sure employees know they exist and understand how to make the most of them. You may also want to include all-staff briefings on financial wellbeing and how to plan for the future. Managers also have an important role to play in spotting the signs that someone in their team is

experiencing increased stress or pressure. Our free My Whole Self MOT provides a number of helpful conversation starters to help managers check in with staff.

Recent employment statistics show that 5.7% of the UK’s hospitality workforce left the sector in June 2022 – so staff shortages may also impact people’s wellbeing at work. Leaders have a responsibility during this challenging time to ensure jobs are designed to suit the needs of their employees as much as possible. For example, this could include creating work rotas well in advance so that people can plan according to their needs.

Giving staff the freedom to choose their days off (as much as is practical) could also be beneficial. Offering flexibility enables employees to ensure that their work and home lives support each other rather than working against each, other which can reduce stress and poor wellbeing.

Workplace Mental Health First Aiders (MHFAiders®) can also be a great support for those experiencing a mental health issue in relation to financial concerns. MHFAiders® are a first point of contact for anyone experiencing a mental health issue and they can signpost people to support and further services. MHFA England training is proven to make a lasting difference in MHFAider’s® confidence to provide support, with 91% of people agreeing the course increased their understanding of mental health.

Providing routes to relax either before or after shifts can also boost team cohesion and wellbeing but do make sure that you are offering activities that don’t rely on alcohol and provide non-alcoholic alternatives.

Offering a staff meal is also a great way to bond and in the current financial climate, could also help staff with the cost of living.

For industry leaders, it is vital to lead from the front on mental health - ensuring that you have your own time and space is an important part of protecting your own wellbeing. Self-care activities such as being active, staying connected and eating and sleeping well are all important to ensure wellbeing. Managers who are able to support the mental health of their teams will encourage employees to thrive, increasing talent retention.

The next few months may be challenging for the hospitality sector but by working together we have the opportunity to be proactive and help look after each other. There is no “one size fits all” approach to managing wellbeing in the hospitality sector, and there will of course be challenges along the way, but I am in no doubt that starting with the “how” and not the “if” will benefit employers’, employees’ and organisations’ wellbeing throughout the coming months.

To find out more about training MHFAiders® for your organisation visit https://mhfaengland.org/organisations/workplace/

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Issue 174

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Restaurants Offer Welcome As Weather Dampens Pubs And Bars Sales In July Britain’s managed restaurant, pub and bar groups continue to overcome widespread challenges to record the tenth successive month of year-on-year sales growth in July 2023, the new Coffer CGA Business Tracker shows.

The Tracker, produced by CGA by NIQ in partnership with The Coffer Group and RSM UK, reveals like-for-like sales across the managed market increased by 7.8% in July.

Pubs have been the market leading segment since May 2022, when year-onyear tracking recommenced post-COVID-19. Additionally, the past couple of months of sunshine provided an extra boost to sales growth in Pubs. However, the stagnant temperatures and wet weather throughout July moved consumers back indoors, and Pubs performed below the market average at 7.0% sales growth. Bars have continued to hold a similar position as seen in recent months, with like-for-like sales down 7.1% on last year.

Whilst a slightly negative period for pubs and bars, restaurants were ready to take up the redirected trade, boosting their like-for-like sales growth to a market leading 12.2% in July.

Growth was steady across the country in July, with the performance gap between London and the rest of the country continuing to narrow. The Tracker shows Managed groups’ like-for-like sales growth within the M25 were unchanged from June, at 8.1%, whilst growth outside the M25 has risen again to 7.7%.

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said:

“As the hotter weather declined in July, the effect this has had on drink-led outlet sales has come as no surprise, especially considering the positive results from the more favourable weather we had in June. Whilst its disappointing to see the weather have a negative effect on drink-led outlets, the positive period for restaurants is encouraging, especially considering the negative results from last month’s Tracker and the continuing rising cost challenges the sector is facing.”

Mark Sheehan, managing director at Coffer Corporate Leisure, said: “The mainstream eating and drinking out sectors are performing better.

Consumers are continuing to go out and the outlook whilst challenging is looking better. We see optimism amongst many operators and are cautiously positive for the coming months.”

Paul Newman, head of leisure and hospitality at RSM UK, said: “Whilst July’s weather was a washout for much of the UK, it proved to be a ray of sunshine for Britain’s managed restaurant groups with inflation beating 12.2% growth when compared to the year before.

The record busting opening weekend of Barbenheimer will also have driven significant footfall to casual dining restaurants and underlines the positive impact that a booming entertainment sector can have on the eating out market. With the pace of earnings poised to outstrip inflation for the first time in more than a year, the outlook for consumer spending in the leisure sector looks somewhat rosier than it did a few months back.”

BII Announce Partnership with Zero Carbon Forum The British Institute of Innkeeping (BII) has partnered with Zero Carbon Forum to support pubs on their sustainability journey as part of the BII’s recently launched Sustainability Champion Award.

action to build more resilient and efficient businesses through accessing the carbon calculator and toolkit.

The Award recognises and celebrates the pub sector’s outstanding commitment to sustainability and the environment, supported by Sky Business. The forum, a non-profit organisation dedicated to helping Hospitality and Brewing reach net zero at pace, will be providing BII members with access to the Carbon Calculator and toolkit.

“We also welcome any BII members who want to join the forum to go further through setting net zero targets and accessing all the support they need to get there with individual and collaborative initiatives. We are committed to supporting the industry and every business in it to take action to improve efficiency and resilience on the journey to net zero and a more sustainable future for all.”

The Carbon Calculator and toolkit was developed with funding from the forum, Sky, UKH, BBPA and Brewer’s Company. It enables hospitality operators and brewers to calculate their carbon footprint and identify achievable key actions to reduce emissions whilst improving efficiency and sustainability.

Steve Alton, BII CEO, commented: “We are delighted to have the support from Mark and the whole team at Zero Carbon Forum, providing our members with access to invaluable resources to enable them to deliver sustainable practices and reduce their carbon footprint.

Mark Chapman, CEO and Founder of the Zero Carbon Forum said: “It’s fantastic to see the BII launch this important award, recognising the work pubs are already doing to implement sustainable practices across their businesses.

“Our members recognise the huge importance of building a sustainable future, with many already having made positive changes in their businesses, this additional support will help them to further evolve their approach.”

“The extreme temperatures we’re experiencing highlights that the effects of climate change are happening now. Rapid reductions in carbon emissions are critical to maintaining a habitable planet and as food and drink creates over a third of emissions, our customers and employees expect us to take action. We are delighted to be supporting the BII to help their members measure their climate impact and take immediate

The Sustainability Champion Award will be presented to deserving pubs and their teams, that have demonstrated exceptional leadership, innovation, and dedication in implementing sustainable practices. This includes initiatives related to energy conservation, waste reduction, responsible sourcing and community engagement.

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Issue 174

Planning Applications Submitted to Bristol City Council for Revised Proposals for Wapping Wharf North Revised proposals for the final phases of the regeneration of Wapping Wharf, designed to build on the success and special character of Bristol’s popular dockside neighbourhood, have been submitted to Bristol City Council.

If approved, the plans for Wapping Wharf North will secure the future of the CARGO independent businesses and create a go-to leisure destination on the city docks. They will also provide much-needed sustainable new homes, shops, restaurants, takeaways and workspaces, together with generous landscaped public spaces, and more natural habitat for wildlife to improve biodiversity.

The proposals, by developers and owners Umberslade, have been significantly revised following two years of consultation with Wapping Wharf traders, local residents, stakeholders, advisory bodies and the wider public. Feedback identified the need to retain the special character of CARGO, discussion about the height of some of the buildings and questions about how the landscaping would be delivered and maintained, all of which have been carefully considered and addressed by the design team.

KEY CHANGES INCLUDE:

Stuart Hatton, managing director of Umberslade, owners and developers of Wapping Wharf, said: “We have listened very carefully to the feedback from all parties and worked over a considerable period of time to ensure we respond and make changes where possible, whilst maintaining the overall integrity of the design and our vision for these final phases of Wapping Wharf.

“We’ve sat down with practically all the traders at CARGO, who we all have strong relationships with, to understand how they want to develop their businesses within the new building to make sure it really meets their individual needs.

We have agreed with most of them exactly where they would be located and although they understand that major development like this takes time, they’re very excited about the prospect of moving into a permanent home where they can flourish.”

Tessa Lidstone, co-owner of Box-E restaurant says: “Wapping Wharf is more than just a physical building, it’s the community here. The shipping containers were a surprise hit and an important stepping-stone for many of us starting businesses for the first time but we knew they were only ever a meanwhile use while the site got developed.”

- The double-height restaurant on the top of the landmark building has been removed as well as restaurants from upper levels, lowering the building and giving it a more slender appearance “There have been a lot of opportunities for our views to be incorporated into the new plans. Umberslade - an open-air publicly-accessible rooftop shipping container restaurant and viewing terrace has been introduced on the and the design team have taken the essence of who we are and put it into a new building. sixth floor, offering expansive views across the harbourside There’s still that strong connection between the businesses, the lovely walkways to encourage people to wander, the greenery, the pedestrianisation and the views south towards Southville and over the docks, which - the CARGO building has been redesigned to reflect the character of the existing shipping containers with covered makes Wapping Wharf what it is. If you look at how the plans have changed, they’ve now got a lot of the walkways and external staircases CARGO personality in them.”

- the interior of CARGO Hall has been re-designed with shipping container cladding, a brighter colour scheme and Josh Eggleton, owner of Root and Salt & Malt: “The shipping containers made it really easy to start a new individual pods businesses can tailor to their own needs business but it’s what’s inside them that’s important. With the revised plans, the look and feel of the shipping - one storey has been removed from block 3, behind M Shed containers will be instilled into the new building. The new development will allow us to grow, to invest in our - four three-bedroom homes for social rent have been created within the 20% affordable housing businesses and our staff. I know how important it is to Stuart and Esme that all the businesses in CARGO can - the greenery on the facades of the residential buildings has been re-designed in line with new government fire safe- come with them on this journey and that’s evident in how committed they are to getting this right for us.” ty regulations The proposals are designed to ensure that Wapping Wharf North is sustainable, boosts local biodiversity and positively impacts the wellbeing of the people who spend time in the neighbourhood. Highly efficient buildings will have air source heat pumps that can be powered from solar or renewable electricity supplies.

Robust long-lasting materials will help achieve high environmental ratings. Biodiversity will be promoted with well-maintained planting on buildings, private balconies and generous rooftop gardens and public spaces.

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Imogen Waite, co-owner of Cargo Cantina and Gambas: “The plans are really exciting for us as they will enable us to push forward with our businesses, developing something that’s going to be long-lasting and stand the test of time. The plans will give us the opportunity to put sustainability into the heart of what we’ve doing because we’re building from the ground up.

“Genuinely, working with Umberslade has been brilliant. They’ve listened to our feedback and made changes from things we’ve said. Wapping Wharf is great at the moment but the new development will take it up several levels and give us the chance to create landmark Bristol restaurants.”

1 In 5 Parents Hope Their Kids Won’t Go To University One in five parents say they would not encourage children to go to university, new national research reveals.

A study of 1,000 parents commissioned by Greene King has revealed that 19% of parents feel university is not the right choice for their children, with cost pressures listed as the main cause for concern.

Over seven in 10 (73%) parents say they would struggle to support their child financially if they went to university this year, with almost half (45%) saying they’re worried about the impact of student debt on their kids.

This year, Greene King will continue its award-winning apprenticeship scheme, building on its 2022 commitment to taking on 5,000 new apprentices by 2025.

Since 2011, the business has supported over 16,500 apprentices at various levels.

When it comes to the workplace, Brits are in favour of hands-on experience, with 84% saying that experience in a practical working environment such as a pub, builds character.

At the same time, over a quarter of parents (26%) said their own degree qualification was not essential to their chosen career path, with almost half (47%) saying they would not go to university if they were re-living their education years.

According to the latest research, the ability to ‘earn as you learn’ (earning a wage while gaining a qualification) was voted as the most appealing aspect of an apprenticeship by 60% of parents.

At Greene King, employees will gain hands on expe-

rience working in a dynamic hospitality environment, as well as being able to work towards an apprenticeship qualification as they progress throughout their hospitality career, including Production Chef Level 2 (equivalent to 5 x GCSEs) up to Senior Level 7 (MBA).

With inclusion at the heart of everything Greene King does, its apprenticeships give young people from all backgrounds the opportunity to earn as they learn about different facets of the hospitality industry. There are currently a variety of entry level roles on offer for a range of FOH (Front of House) and BOH (Back of House) positions throughout the country.

Andrew Bush, chief people and transformation officer, at Greene King said: “We want to wish everyone the best of luck ahead of A-Level results day.

“Whatever happens on A-Level and GCSE results days, it’s worth remembering that there are alternative career paths available, not just university. Our apprenticeship programme allows young people to immerse themselves in the hospitality industry and forge a long-lasting, rewarding and exciting career.

“The programme is designed to fit around your chosen role and provide the support you need to reach your true potential. It doesn’t matter if you’re new to the industry and looking for some hands-on experience, or if you’re looking to enhance your career with a senior qualification – we’ve got something for you.

“Not only can you earn from the get-go (meaning no restrictive student debt), every day is different in this fast-paced and fun industry.”

Issue 174

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Issue 174

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Blackpool Beats Brighton As Best Summer Bank Holiday Staycation Destination When It Comes To Affordability With the Summer Bank Holiday fast approaching, research by finance specialists, RIFT, has revealed that Blackpool and the Lake District top the table as the nation’s best staycation destinations this summer, based on a range of factors including the cost of accommodation and a family day out of fun and food.

Brighton ranked as the least affordable destination overall, scoring just 3.67.

RIFT ranked eight of the nation’s best staycation destinations scoring them on the affordability of accommodation, the cost of a family day out to a nearby attraction, the price of a pint and the cost of an all important fish and chip supper.

• F a m ily Day Out – Dorset was the most affordable day out at £50 for a family of four, versus £116 in Blackpool.

• Accom m oda tion – Blackpool was home to the most affordable accommodation cost at an average daily rate of £126 versus £162 in Brighton which was the most expensive.

• Cost of a P int – Blackpool also ranked as the cheapest destination for a pint (£3.25), while Brighton again ranked as the least affordable (£5.35)

The lower the cost of each aspect, the higher the score, with the winning destination crowned based on the highest total score.

The figures show that across the eight staycation destinations analysed, the cost of short term rental accommodation such as an AirBnB comes in at an average £146 per day.

The average day out for a family of four will set you back £63, while the average cost of a pint comes in at £4.29.

Perhaps the most surprising findings from RIFT is that the average cost of just one fish and chip supper came in at an unbelievable £11.19.

HERE’S HOW EACH STAYCATION DESTINATION PERFORMED. • Overa ll – The Lake District and Blackpool ranked joint top for overall affordability with a score of 4.26.

• F ish a nd Chips – As with the cost of a pint, Blackpool was home to the most affordable fish and chip supper (£9.06), with this cost climbing to £12.68 in Brighton!

Bradley Post, MD of RIFT, commented: “Pandemic restrictions on travel have long lifted, but this Summer Bank Holiday many households will be considering a staycation again this year in order to help keep costs down, whilst also enjoying some of the outstanding spots we have right here on our doorstep – weather permitting, of course.

However, while a staycation is certainly a great way of cutting travel costs, inflation here in the UK remains high and this is having an impact on the cost of some staycation staples.

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!

Renovating Your Hotel For A Future Of Tourism 18

CLH Digital

Issue 174

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

From manor houses and maritime inns, from converted stately homes and old church rectories – Britain is awash with historical hotels. For many tourists, the attraction of older buildings lies in their classical atmosphere, with the ‘allure of the antique’ appealing to the 88% of travellers that want a nostalgic getaway this year. That being said, while holidaymakers are looking for a hotel with a history, hoteliers should recognise the vast gap that lies between historical and outdated. A sensitive renovation, intended to bring life back to an older building, has the power the pull the past into the present and allow guests to experience history in the here and now.

Tourism is back with a bang – and so is the demand for hotels. The number of international travellers in Europe this year has reached 90% of pre-Covid levels – emphasising the ongoing enthusiasm of tourists to get back to travelling after the pandemic. Meanwhile, British staycations are also enjoying a prosperous Summer, with 56% of Britons choosing to holiday at home in 2023. This tourism renaissance offers a tonic to hospitality businesses after the lockdowns of 2020 and 2021; yet, with thousands of UK hotels – and even more holiday rentals – ready to open their doors to these passionate travellers, the question remains: how can hoteliers make their accommodation stand out?

With travel back to its pre-pandemic popularity, one way to impress holidaymakers lies in looking to the future. Maintaining an à la mode hotel is vital in continuing to attract tourists, and renovating your property can be an excellent way to inject this freshness. From restoring a historical building to its former glory, to adding a touch of modernity to a classic hotel, renovations and refurbishments help a property stand out from the crowd as hordes of tourists return to Britain.

MAKING THE PAST THE PRESENT

Where hotels already have period fixtures and furniture, these pieces can be updated with some decorative magic. An older chair, for example, could be brought back to life through reupholstering. Faded wallpaper can be replaced by a new, but period-appropriate, layer of paper – and a lick of paint always goes a long way. At Burgh Island, for example, we undertook a refurbishment in 2018, to ensure the building’s Art Deco atmosphere remained as fresh as it did when the hotel first opened. One aspect of this refurbishment was the reconstruction of the hotel’s elaborate domed ceiling, at the heart of the Palm Court Bar. The 2,500 multicoloured panes used in this great glass sky recall the plumage of a peacock – an allusion that epitomises the playfulness and intricacy of Art Deco design. Repairs and restorations like this – when undertaken on either the structure or the decoration of a property, ensure that period hotels retain a sense of vitality and avoid slipping over the line from historical to shabby.

A TOUCH OF THE MODERN There’s nothing wrong with a sprinkle of modernism now and then, even for the most historical of hotels. While 2023 has seen a vast number of tourists looking for a nostalgic trip away, for many of these historically minded travellers, the appeal of the past should be balanced by modern comforts. Indeed, even amongst those tourists looking for a more ‘off-the-grid’ style holiday, 48% would only do so if it didn’t mean sacrificing their everyday indulgences, while 53% said that they required stable internet connection. To appeal to the holidaymakers of today,

hotels need to balance the charm of the past with the creature comforts – and the luxuries – that we’ve come to expect.

A renovation offers a route for hotels to provide guests with up-todate luxuries, without compromising the historical atmosphere of a building. Modernisations such as thermostatic showers, underfloor heating, and spa facilities all help to make a guest feel comfortable and at home in a hotel. At Burgh Island, for example, while we have avoided undermining the character of our Art Deco design by choosing not to install televisions, guests do have access to high-speed Wi-Fi. This gives visitors the option of engaging with technology, while also allowing those who would prefer to remain ‘off-the-grid’ the ability to do so.

A GREENER BUILDING Naturally, guests have always wanted to feel good throughout their hotel stay; but as the world becomes increasingly eco-conscious, more and more travellers also want to feel good about their trip away. With 90% of tourists keeping sustainability in mind when they plan a holiday, hotels looking to enjoy the benefits of a return to tourism will need to consider how their accommodation can achieve eco-positivity.

Over 40% of global greenhouse emissions are a result of our built environment, and with such a high portion of greenhouse gases coming from buildings, hotels hoping to boost their green credentials should aim to make their properties more sustainable. Renovating a building to include features such as up-to-date insulation, smart waste systems, and renewable energy generators – such as the solar panels installed at Burgh – allows hotels to reduce their impact on the environment while simultaneously attracting a new generation of eco-conscious guests.

The importance of keeping up to date with new sustainable technologies highlights one key truth about the nature of hospitality – what guests want is constantly changing. To meet these developing expectations and make the most of our return to tourism, hoteliers should ensure their accommodation is designed with today’s traveller in mind – a goal which can be achieved through what can be small and simple adjustments or more thought-out refurbishments and renovations.

University of Sunderland and North East Hoteliers Association Celebrate Successful Hospitality Mentor Programme The University of Sunderland and the North East Hoteliers Association (NEHA) are celebrating the successful completion of the inaugural Hospitality Mentor Programme, which provided a unique opportunity for students to gain valuable insights and guidance from seasoned professionals in the hospitality industry.

Initiated in January this year, the Hospitality Mentor Programme was specifically designed to connect International Hospitality and Tourism students, and later expanded to include Event Management students, with experienced hoteliers from some of the region's most prestigious hotels, including the Maldron Hotel and Holiday Inn, Gosforth Park.

The mentors, including Anna Wadcock, Sarah Harrison, Paul Borg, Norrie Oswald, Lisa Crocker, Paul Mandier, and Carlo Lulianella from NEHA and a group of General Managers, generously offered their time to guide and support the students throughout the programme.

BBC1 Radio presenter, Jordan North was on hand to offer his support to the students and received an honorary fellowship at the graduation ceremony.

The aim of the programme was to equip students with practical knowledge and experience that would help them excel in their careers and navigate the transition from education to employment. By collaborating with NEHA, the University of Sunderland provided students with a unique opportunity to network with industry leaders, learn about various career paths, and acquire valuable skills that they can apply in their future roles.

Expressing his enthusiasm about the successful completion of the programme, Serkan Uzunogullari, Programme Leader for BSc (Hons) International Tourism and Hospitality Management at the University of Sunderland, said, "The Hospitality Mentor Programme is a testament to our University's commitment to producing graduates who are well-prepared for success in their careers. We are grateful to NEHA and the dedicated mentors for their invaluable support in nurturing the talents of our students and preparing them for the competitive job market."

One of the participating students, Mustafa Zahid Lukmanjee, who is also the University's Student Voice Rep for Tourism, expressed his delight about being part of the programme, stating, "The Hospitality Mentor Programme has been an amazing opportunity for me, and I'm proud to have been a part of it.

Meeting experienced general managers from various hotels in the north-east and learning about the inner workings of the industry has been invaluable. I am excited to continue the program and further enhance my knowledge about the hospitality sector."

In addition to providing students with invaluable mentorship, the programme also played a significant role in supporting the hospitality industry's post-COVID labour shortage. By fostering partnerships between students and established professionals, the initiative aimed to encourage more talented individuals to pursue careers within the industry.

Anna Wadcock, co-chair of the NEHA, expressed her gratitude and enthusiasm for the programme, saying, "We are delighted to have teamed up with the University of Sunderland in delivering the first Hospitality Mentor programme. This partnership marks the beginning of a lasting relationship between the North East Hotels Association and the University, with the aim of nurturing future stars of hospitality. We extend our heartfelt thanks to all the experienced general managers who selflessly shared their knowledge and experiences with the students. Together, we are shaping a fantastic career path for these bright individuals within our amazing industry."

The recent graduation ceremony witnessed the proud accomplishments of the students who participated in the Hospitality Mentor Programme. Their experiences and growth during the programme exemplified the positive impact of such collaborative initiatives on the next generation of hospitality professionals. The mentees who graduated recently, is the first of what will continue to come to fruition in the years to come.

The University of Sunderland and NEHA look forward to building on the success of the Hospitality Mentor Programme and continuing to strengthen their partnership in creating a bright and prosperous future for the hospitality industry.

YOUR COMMON HOTEL LAUNDRY ISSUES – SOLVED! The quality and cleanliness of your hotel and spa linens can be the difference between an awkward complaint at reception and a five-star review following your guest’s stay.

If you've ever struggled with getting your whites truly white again or wondered how to extend the life of your linens, WASHCO’s chemical expert, Craig Banham, shares with you some of his tips and tricks.

Yellowing of White Linens Fresh bed sheets are one of life’s simple joys, so it can be frustrating when your once crisp whites begin to yellow. While exposure over time to bodily fluids, sweat and skin care products are often the main culprit, your laundry processes can play a part too.

Solution: To remove food-based stains, an emulsifier will often be needed to help remove any oils. Your best chance at getting the stain out will involve setting the cycle at a minimum of 45C, running for at least 12 minutes at wash temperature.

Fake Tan Marks Did you know that fake tanners are costing hotels in the UK a staggering near £1.8m per year by leaving marks on linens? The new figures from Regenex also found that of the 1,120 tonnes of bedding and towels discarded by the industry each year, 224 tonnes are marked with fake tan.

Solution:

In many cases, this can be due to issues such as residual chemicals that turn yellow when they come into contact with heat, or using too much detergent in your wash cycle.

For best results, set up a prewash with detergent and alkali boost, followed by a main wash with the addition of an emulsifier. This should ideally run at a minimum of 70C for around 15 minutes. You can then run a final wash at a minimum of 60C with hydrogen peroxide to remove any remaining stains.

Solution:

Residual Spa Oils

Using the right chemicals in your laundry process is key here. One of the easiest ways to do this is to enlist the help of a laundry specialist who can implement an auto-dosing system, which releases only the correct levels of chemicals for different cycle types. Not only will this be paired to run seamlessly with your washing machine, but will ensure you achieve the best results from your laundry too.

Food-based Stains Table linens and napkins will naturally fall victim to food stains, but your bed sheets can too, especially when running room service.

Essential oils – while great for the skin – can wreak havoc on your hotel’s towels and robes. Some common issues include staining and greasy residues, as well as unpleasant lingering odours.

Solution: Because essential oils are particularly difficult to wash out of towels and robes, it is often best to start off the laundry process with a prewash. We then recommend adding an emulsifier to your main wash and running this for at least 15 minutes at 70C or above. For stubborn stains, a final wash may be beneficial.

Here, you can add in hydrogen peroxide which will help to brighten your whites.

WASHCO are specialists in the supply, installation and maintenance of commercial laundry equipment for hotels. To find out more, get in touch with their expert team on 08000 546 546 or info@washco.co.uk.

20

CLH Digital

Issue 174

Who Is Responsible For Foodservice Equipment Safety? Everyone.

Once equipment is installed, any member of staff that works with it should understand both how to use it and how to carry out basic everyday maintenance tasks. This will generally require specific training.

In response to the upcoming sentencing relating to the tragic death of a foodservice equipment technician, the Foodservice Equipment Association (FEA) is highlighting the importance of ensuring that all parts of the supply chain are aware of, and complying with, their responsibilities for ensuring the safe installation, use and maintenance of foodservice equipment.

Regular scheduled maintenance is vital, and it’s equally important that the technician understands the original requirements behind the installation as well as the maintenance tasks specific to the equipment. They should also be aware of any product recalls or updates and action them accordingly.

As with any working environment there are potential risks associated with the foodservice industry. A commercial kitchen can be a dangerous place, with equipment that requires training to use correctly and safely.

Much of this will also need to be installed by trained technicians, with ongoing regular maintenance to ensure a long and safe working life.

If anything goes wrong at any stage throughout this process each person in the chain could be held responsible. This could potentially lead to prosecution if legal requirements have not been correctly met.

These responsibilities begin with the purchaser of the equipment. Safety should be one of the key considerations when evaluating potential new equipment. From an electrical viewpoint this includes factors like ensuring that the energy supply is capable of handling the load of any equipment chosen. The manufacturer may specify the type of protective device / supplementary bonding in the installation manual. It is imperative that the manufacturer’s instructions are followed, and you may need to employ the services of a qualified electrician prior to the equipment being installed.

specific installation requirements of the manufacturer.

Once the parameters of the required equipment have been established, it is the responsibility of the supplier to understand the customer’s brief and help to meet legal obligations. This involves ensuring that all required certification and labelling are carried out correctly, as well as adhering to the

The installation should be carried out by a competent technician with the appropriate training and qualifications. They should ensure the manufacturer’s specific instructions are carried out while also adhering to all applicable standards and regulations.

“The tragic death of the technician has brought the issue of safety standards surrounding foodservice equipment into sharp focus,” says Andy Threlfall, technical and policy director of the FEA. “The FEA will continue to work to provide support, advice and training to its members. Our aim is not only to help them to meet their legal responsibilities, but also to help them make their business a safe working environment for employees and any technicians or specialists undertaking work for them.”

The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing nearly 200 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes. For more information on FEA visit www.fea.org.uk

British Specialty Coffee Update: In-Store Tabletop Roasting Available Soon!

By Thomas Ruddy, CEO, Kava-Zone Ltd. & Mr. Bean Coffee Ltd. Around the 9th century, the coffee plant was discovered by a herder in the Ethiopian plains in today’s Jimma region. He noticed his goats were exceedingly active after eating cherries from a small tree which today we know as Coffee Arabica. This led to the invention of coffee from another region where this early innovator migrated to Kaffa, Ethiopia.

After several centuries, the cherished trees arrived (or were discovered) in the Arabian Peninsula, and coffee was widely adopted by about the 12th century and sold in public places called “coffee houses.” These were lively places of intellectual discussions, where you would purchase a handful of green coffee beans upon entry. These beans were roasted in a closed rotating device called a “shish” over a charcoal fire for about ten minutes, then ground or crushed before pouring hot water through a filter or directly into the cup, making Turkish-style coffee today.

Those early entrepreneurs held the coffee plants and roasting techniques closely as they started wider trading of roasted beans into Europe (Sarajevo was quite instrumental in this). Coffee beans made their way into Britain about 1637 when a Greek student brought some beans to Oxford, where it was an instant hit among intellectuals and led to the founding of Britain’s first coffee house, The Grand Café. Over the coming decades, cafes proliferated across London and were referred to as “Penny Universities” because when you spent time in them, you would inevitably learn from others talking or lecturing about topics of the day. Many important cultural and business enterprises flowed from those coffee houses, such as the London Stock Exchange, Lloyd’s of London, and the Royal Society.

Kava-Zone’s founder, Tom Ruddy, first saw an antique shish in 2007 while strolling around old town Sarajevo, where he worked as a private sector consultant with the United Nations. He created this company to bring back and modernize the old coffee house culture with the shish devices, called nano-roasters by the specialty coffee industry, as their flagship coffee bean nano-roaster. After such a long absence, the time seems ripe given the “fourth wave” of coffee, fundamentally changing consumer habits and preferences driving the global specialty coffee revolution.

Kave-Zone is launching its first Shish® through a new London-based company, Mr. Bean Coffee Ltd. ® They are listing a crowdfunding campaign on Kickstarter to fund the final expensive development work and production of the first molds for the Shish. To participate in this historic offering, please send your email address and basic contact information to info@mr-bean.coffee (copy to info@kava-zone.com) so we can send an exclusive discount offer for VIP funding backers who will be the original supporters of record for this exciting retail hot beverage innovation opportunity. The value propositions include new customer traffic, new revenue streams such as Shish® rental fees, green bean sales, and residual income from retailer-controlled Shish® Craft Roaster Club membership program based on monthly credit card payments via the Mr. Bean Coffee mobile application.

Visit Mr. Bean Coffee on Stand B32, Cafe Business Expo, ExCeL, London on 10-11 October 2023 to see our prototype Shish roaster in action.

See the advert on this page for further details.

MICRO ROASTERS FOR CRAFTY BREWS The newest innovation in hot beverages: in-store, table-top coffee bean micro-roasters!

• Drive new customer traffic • Convert to specialty coffee • Generate new revenue streams, profits • Residual income from Shish Memberships • Reduce staff costs Mr. Bean’s Shish table-top coffee micro-roasters will be a game-changer for licensed establishments. Roast-coolgrind-brew in under 15 minutes to make beans for 10 cups of coffee and live the historical origin of coffeehouses.

We need supporters to help us revive this tradition. Send us an email to info@mr-bean.coffee and you will receive an exclusive invitation to purchase pre-production discounted roasters today.

Visit us at Booth B32 Cafe Business Expo to see our prototype Shish®!

192 Upper Richmond Road, Putney, London SW15 2SH

+44-783-157-6686 www.mr-bean.coffee

22

CLH Digital

Issue 174

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 pre-Covid.

The organisation’s chief executive Kate Nicholls said: “The workforce shortage is creating a serious crisis. Nearly half of businesses are reducing trading hours per day, and a third are having to close on some days each week.”

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

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

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/

Campaign for Pubs Writes to Prime Minister Over Crooked House Scandal The Campaign for Pubs has written to the Prime Minister, Rishi Sunak, calling on him to wake up and act to change the law to stop the predatory purchasing and asset-stripping of historic pubs, following the appalling case of the Crooked House in Himley, Staffordshire.

The letter from the Campaign for Pubs to the Prime Minister is here.

The unique Crooked House was shut and then put on the market by Marston’s plc for £675,000 a price well above the market value as a pub and it was subsequently bought by the landfill company based next to the pub (with whom the pub and pub tenant had disputes regarding access). Shortly after Marston’s “celebrated” this sale, which sealed the fate of this world-famous pub, it burnt down in what police are regarding as an arson attack and then, before this was investigated and without the necessary permission from the local Council, the current owners demolished it.

This case has rightly caused outrage with the Campaign for Pubs being amongst the first to call for the Crooked House to be rebuilt brick-by-brick, something that the Mayor of the West Midlands, Andy Street has called for.

The Campaign for Pubs has highlighted the weakness of the planning system in protecting pubs and has said that the case of the Crooked House must be the catalyst to change, preventing unscrupulous owners from buying pubs to close and redevelop them, without the community having any say and when the pub could be viable in alternative hands.

Many historic pubs up and down the country are being lost as owners seek to cash in on the development value of a pub, even despite the pub being profitable and even when there is a potential owner who wants to buy the pub, as a pub. This must end to stop the endemic asset-stripping of pubs and the cynical predatory purchasing of pubs, with a view to running them down and profiting from conversion to alternative use or development.

The Campaign for Pubs is calling on the Government to introduce it’s Give Pubs Protection policy, which would mean that any historic pub (50 years old or more) couldn’t be sold for alternative use until it had been marketed at the independently assessed value as a pub for at least a year. This would stamp out the way that owners seek to profit from selling pubs at well in excess of their value as a pub for development or conversion.

This simple change would have prevented Marston’s from selling the Crooked House to Oak Farm Quarry Landfill and would have allowed local buyers or the community to buy the pub, as a pub.

Members of the Campaign for Pubs campaigned for the end to ‘permitted development rights’ for pubs, leading to a change in the law in 2017, but more action is needed including the Give Pubs Protection change. The Campaign for Pubs also wants to see penalties for unauthorised demolitions or conversions increased substantially.

Greg Mulholland, Campaign Director of the Campaign for Pubs said: “What has happened to the historic and unique Crooked House pub is a national scandal, as well as a loss to the local community and its history and heritage.”

“As well as a full investigation and appropriate action, this sad and unnecessary destruction of a worldfamous pub must be the catalyst for change, to stop cynical and unscrupulous owners buying up pubs to convert and develop them and to stop the endemic asset-stripping of our historic pubs.”

“We need a simple change to planning law so that no historic pub can be sold for alternative use, converted or demolished until it has been properly marketed for at least a year at the independently valued price as a pub. This would stop the cynical destruction of pubs and allow licensees, local breweries, entrepreneurs and communities to buy our historic pubs and make a success of them”.

James Watson, Pub Protection Adviser of the Campaign for Pubs said:“All pub lovers up and down the country are deeply shocked and appalled at what has happened to the iconic Crooked House pub. The Government must act to prevent pubs being lost when there is a buyer as a pub as well as introducing far more serious penalties for unauthorised conversions and demolitions.”

“Many pubs, especially in big cities, are at risk because the value of a pub as a development opportunity is much greater than the list value as a pub, despite the fact the pub plays a key community role and also contributes to the local economy.”

“The Government is keen to claim it supports pubs, but without changes to planning law, stricter guidelines for councils and much harsher penalties, we will lose more of our historic pub stock, with a loss to local communities and our history and heritage. If he cares about stopping the unnecessary destruction of our nation’s pubs, the Prime Minister will instruct his Ministers to act”.

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

24

CLH Digital

Issue 174

SME Leaders Bullish About Their Prospects As Majority Expect Revenues To Increase In Next 12 Months Average volume of daily card transactions up 10% in growing businesses as consumer confidence improves, even amid cost-of-living crisis, according to Dojo

sites across Scotland and Northern England, with plans for four more in 2024, against the backdrop of economic uncertainty, supported by Dojo.

The business – which recorded £10m in revenue in 2022, representing 48% year-on-year growth – saved £40,000 borrowing from Dojo to fund its expansion, with new restaurants set to open in Glasgow, Leeds and Manchester.

LONDON, United Kingdom: 16 August 2023: Business confidence is high among SME leaders in the UK, with three in five forecasting increases in revenue over the next 12 months, according to payment technology provider, Dojo.

Small businesses have been under unprecedented strain over the past few years, with the Covid-19 pandemic, the cost-of-living crisis and ongoing economic volatility creating persistent and cumulative challenges. Yet the majority of SMEs are looking ahead to the next 12 months with optimism, with two thirds (65%) confident about the outlook for the economy, a similar number (63%) assured about the end of the cost-of-living crisis and a further four in five (79%) confident about the outlook for their business.

The new figures are based on a survey of 500 UK decision-makers, supported by Dojo payments data based on spending across more than one in 10 UK high street SMEs. This is further illustrated through Dojo spend data which reveals that on average, the number of card transactions per location is up by 10% between January and June compared to last year. Such an increase suggests that consumers are growing in confidence, even with high inflation and surging interest rates, along with businesses investing in improved payments infrastructure.

Three in five (60%) business leaders expect their revenues will increase in the next 12 months – by an average of 22% – while a quarter (24%) expect revenues to stay the same.

Jon Knott, Head of Customer Insight at Dojo, said: “Growing businesses on the high street have been forced to weather all manner of unpredictable storms over the last three or so years – so it’s a testament to them that so many are confident of delivering growth in the current economic climate. With the right strategic investments, SMEs will be best-placed to continue improving the experiences they deliver for customers, supporting continued growth.”

INDEPENDENT RESTAURANT MAKI & RAMEN GROW AGAINST THE GRAIN Indeed, Edinburgh-based Maki & Ramen launched four new locations in the last 12 months bringing it to 12

Michael Salvador, COO at Maki & Ramen, said: “Having access to flexible funding means we can manage our cashflow which allows us to cover admin costs or relocate staff, whilst continuing to execute our expansion plans. Traditional borrowing options were completely unsuitable. With Dojo, repayments are linked to your revenues, so when you’re doing well, you can pay down the borrowing so quickly.”

MARKET CHALLENGES REQUIRE STRATEGIC INVESTMENT While business leaders are optimistic about their prospects over the next year, they are also realistic about the challenges ahead, with hurdles cited including growing their revenue (43%), expanding to new geographies or opening new branches (36%) and broadening their product ranges (33%).

Many businesses recognise the importance of the right technology, payments and digital infrastructure to help ensure they navigate upcoming challenges and realise their potential.Two thirds (64%) admit they need to invest in better services to fulfil their business’ potential, with over half (53%) agreeing their current technology and digital infrastructure is hindering their business’ growth.

Over one in five (22%) leaders believe their payments infrastructure is “average”, citing it could be improved by delivering more reliable service (51%), better security of payments (45%) and better connectivity (38%).

Over three in four (78%) leaders are confident in their ability to invest in the technology they need for their business in the next 12 months.

“In today’s cost-of-living crisis, going out costs more – and consumers rightly expect more for their increased spend. Businesses must therefore invest in the right technologies, from superfast payments to access to data and insights, to ensure their people are enabled to deliver the best possible value and experiences to meet this heightened expectation,” Knott added.

The Glamping Show 2023 Offers Fresh Innovations from the Hospitality Industry With over 100 exhibitors to meet in-person and an expert-led seminar programme, The Glamping Show 2023 promises to be an exceptional year, and must-attend event for those in the outdoor hospitality industry.

The only trade event dedicated to the glamping industry, The Glamping Show is the go-to event for anyone looking for products and information to support, refresh or start their outdoor hospitality business. From structures of all kinds, shapes and sizes, to furnishings, hot tubs and business services, this event is fertile ground for gathering information, brainstorming and decision-making.

• “Green Glamping – Demystifying the journey to Net Zero.”

The expo at The Glamping Show has grown significantly over the past few years, with over 100 exhibitors bringing the very best they have to offer, and thus an even bigger array of products and services to supercharge your business – so you can try, test, compare and decide. Over the course of three days, you will have the opportunity to get to know the people behind the companies.

The expert-led seminar programme is entirely new this year, with relevant topics to help you along your business journey more than ever before. Speakers at The Glamping Show include Sarah Orchard (Get Fully Booked & The Hudnall’s Hideout Treehouse), Edward Busby (Crown & Canopy), Sarah Riley (Inspired Camping), Louis Thompson (Nomadic Resorts) and many more leaders of the industry.

No matter what accommodations your glamping business offers – treehouses to tents and everything in between – you will also find furniture, insurance, off-grid power, booking systems, consulting services, accessories, and more. With exhibitors coming in from all corners of the world, you can accomplish more in a day at The Glamping Show than you could in a year trying to do it on your own.

• “Has the glamping bubble burst?”

• Will glamping win the race in a game-changing future for hospitality?

• “Farming to Glamping – Planning Permission & Business Rates.”

• “It’s not just the structure, it’s the experience.”

• “With so many structures to choose from, how to make the right investment?”

The Glamping Show 2023 is held at NAEC Stoneleigh, Coventry on September 14, 15 & 16. Located in the heart of the midlands, the venue has excellent road, rail and air access, making it easy to travel to, wherever you’re coming from. Tickets to attend are free – to discover all our exhibitors and to sign up for your e-Ticket and join us, head to www.theglampingshow.com

New Award Winning Technology Can Save You 35% To 55% On Cooking Oil in Deep Fryers If you own a restaurant or a kitchen with a deep fryer, then you might be surprised at how much you spend every year on cooking oil. Have you ever calculated this direct cost? If you haven’t, then you should, because Canadian Company, Eco Friendly Chef Corp. is helping thousands of professional kitchen operators to dramatically cut their oil costs in half.

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

Putting the OiLChef in your fryer will give you a competitive edge and attract more consumer dollars. Your fried food items will absorb less oil and therefore will con-

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

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

Faster service: Food cooks quicker.

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

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

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

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

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

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

MONE Y GUAR BACK ANTEE .

3 YE A WARR R ANTY .

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

REDUCING COSTS Increasing Margins

We strongly believe in cutting costs without compromising quality.

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

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

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

www.oilchef.co.uk

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

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

Regale Microwave Ovens Celebrate Their 40th Anniversary With A Record Year & New Head Office Building Commercial Microwave & Accelerated Oven specialist Regale Microwaves are celebrating 40 years of business this year.

Started in 1983 by Patrick Bray and Barry Clark, the business has been at the heart of the food service industry, supplying premium commercial microwaves whilst offering unrivaled customer service.

The business is based around some very simple principles said Managing Director Iain Phillips.

We hold large stocks of all major brands, deliver free of charge the next working day and the phone is always answered by a human. There’s no press button 1 for this, button 2 for that within our business said Phillips.

Having had a record year in 2021, the business soared again in 2022 with a further 18% growth, and became Panasonic’s supply partner for the UK in the same year.

Phillips joined the business in 2020. The last 3 ½ years have been quite a rollercoaster he said.

Covid obviously had a massive impact on our industry, but the directors here took the long term view and made the decision to retain all our staff, on full wages. As things got back to normal, Regale hit the ground running, with a full team of vastly experienced staff able to help our customers whatever the situation, straight from the get go, he continued.

Following a second consecutive record year, in June ’23 Regale purchased a new head office building. As the business has grown, we desperately needed more warehouse and office space said Phillips.

We were able to secure another office/warehouse unit just 30 yards from our current building, allowing us to really expand. Better offices for the ever increasing staff and we’ve upped the warehouse capacity by 80%.

The new building will also house a purpose built service area and development kitchen.

Time line 1983 – Regale Microwave Ovens Ltd is formed.

2004 – move to new premises in Gosport 2005 – Invent and patent the Microsave cavity liner.

2013 – move to new large warehouse/office premises.

2021 – Record year for sales.

2022 - Record year for sales with 18% growth.

2023 – Purchase new head office complex, whilst retaining old building.

Regale stock and supply Microwave and Speed ovens by Panasonic, Merrychef, Sharp, Samsung & Whirlpool and are the worldwide distributors of the Microsave Cavity Liner.

Blame It On Shrinkflation: Hospitality Operators Shrink Menus and Portion Sizes If you’ve dined out recently, you may have noticed a recent trend – reduced menu items, reduce portion sizes and change recipes.

As businesses battle inflation, increased food costs, staffing shortages and soaring energy prices, operators are looking for ways to satisfy customers and remain profitable.

Raising prices may be necessary to keep up with inflation, however, this practice alone may be detrimental as consumers are forced to cut back on non-essential spending that includes dining out at restaurants. Instead, operators are opting to simplify menus and offer smaller portion sizes.

Thus, the term ‘shrinkflaton’ – the process of reducing the size or quantity of product while the price of product remains the same or increases

slightly.

Streamline menus. More than one third of hospitality operators plan to tighten up their menus with fewer dishes and less complex options. A leaner menu helps stock control and supply issues with certain products.

It will also reduce stress for kitchen teams who are already struggling to keep up due to labour shortages. Research shows that 77% of consumers are happy to visit a restaurant offering a limited menu. The size of a menu isn’t as important as the quality of food you serve and the price you charge. In fact, condensing your menu with easy to execute recipes allows you to focus on quality and presentation of dishes that deliver memorable experiences and drive repeat business.

Monitor production levels. Overproduction is a common source of food waste and one of the biggest reasons why businesses fail to achieve the desired food margins. Tracking sales is a good way to review your menu, create more efficient batching levels and eliminate dishes that aren’t selling.

waste – from keeping a stock inventory to keeping an eye on portion control and monitoring production levels. Know what and how much you are selling, then make adjustments to the menu and eliminate dishes that aren’t selling.

Serve smaller portions but ensure customers still receive value for money. Along with simpler menus, cutting back on portion sizes is lowhanging fruit for addressing increasing food costs. Shrinking portions can be a good strategy as it enables restaurants to keep pricing the same or slightly higher. This is important since consumers don’t seem to notice portion sizes as much as they do price increases.

Are you ready for shrinkflation? Hospitality operators need to find creative ways to cut expenses and improve their bottom line. Quality and value will both play a crucial role in attracting customers. Streamlining menus with simple, cost-effective items will no doubt help your cost-cutting measures in the months ahead.

Reduce waste. It’s estimated that food waste costs the restaurant sector nearly £700 million each year. Overproduction is a common source of food waste and one of the biggest reasons why businesses fail to achieve the desired food margins. There are many ways to cut down on

FOR ALL THE LATEST NEWS AND ADVICE FOR THE HOSPITALITY INDUSTRY VISIT WWW.CATERERLICENSEE.COM

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KP Snacks Launches Flavour Kravers Flame Grilled Steak Pub Card

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

competitor.

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

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

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

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

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

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

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

VISUAL APPEAL IS EVERYTHING!

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

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

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

WHY NOT INTRODUCE A COCKTAIL TROLLEY?

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

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

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

RapidFit by Rearo is an instant solution for washroom surfaces.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

3. LIGHTWEIGHT UNIFORM

2. SUSTAINABILITY AND THE GARMENT LIFE CYCLE

1. THE IMPORTANCE OF COLOUR

consumer plastic.

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

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

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

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

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

See the advert on page 17 for details.

Forward Vending and Catering Jamu Wild Water

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

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

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

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

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

Is It Time For Some Fresh Promotions?

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

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

give some ideas.

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

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

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

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

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

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

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

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

people and consumers that find fermented drinks more challenging”.

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

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

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

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

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

• Online Advertising “you can be anywhere in the world

“send to your venue.

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

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

How much I here you say!!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The development of the bridge tower was down to successful teamwork, involving Tricon Foodservice Consultants senior design consultant Stuart Wilcox, working with cooling and dispense equipment specialists Multiplex Welbilt Halesowen, and Italian draft dispensing system specialists Global Fountain.

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

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

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

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

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

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

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

It’s a Wrap

STAFF WELLBEING AND CARBON FOOTPRINT REDUCTION

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

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

“As a B-Corp business, genuine sustainability gains are hugely important to Houston and Hawkes, so the bridge tower system is a perfect fit for us.

Eradicating single-use plastic, cutting energy use for refrigeration, and reducing the number of deliveries to the site all make a positive and measurable contribution.”

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

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

Adding intentionally customised touchpoints, such as branded greaseproof paper, improves both the look and feel of products, and helps create a sense of anticipation and value. In fact, consumers repeatedly tell us

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

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

“Smart Soda is all about the consistent quality and taste of the drinks, hence we source the best equipment to deliver our beverages to the highest standard. Our dispense solutions are delivered using a bag-in-box system – so the drinks are delivered in recyclable cardboard boxes.

Bag-in-box reduces carbon footprint by taking up less space and reducing weight in the supply chain.

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

“Our client is delighted that the bridge tower perfectly delivers on the brief to dispense a range of low- and no-sugar drinks, while at the same time eradicating plastic waste and reducing the client’s carbon footprint. In addition, Gensler, the architect for No1 Soho Place is pleased with the way that the unit complements the carefully designed aesthetics.” www.smartsoda.co.uk

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

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

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

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

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

But are you making the most of this influential advertising opportunity?

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

Presentation matters for take-out customers too, with the unboxing event now considered a fundamental part of the buying experience.

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

certified).

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

PORTION CONTROL

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

FUNCTIONALITY

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

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

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

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

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Issue 174

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 174

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-

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CLH Digital

Issue 174

Food Safety

AllergyMenu - Food Allergy Software, Menu and App for Restaurants

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

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

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

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

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

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

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

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

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

Wireless data loggers are ideally suited to applications

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

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

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

you can find restaurants in your location on a map.

KEY BENEFITS TO RESTAURANTS

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

• Meet regulations for allergy information in one simple step.

HOW IT WORKS FOR THE RESTAURANT

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

• Handy email reminders to check your menu.

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

Mock Trial Food Allergy Prosecution Event

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CLH Digital

Issue 174

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 174

CLH Digital

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

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

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

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

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

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

Lamb Weston’s REALLY Crunchy Fries Achieve ‘Approved 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

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Issue 174

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

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

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

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

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

Ariela’s Gelato - A Pure Taste of Italy Gelato is more than just ice-cream – it’s a pure taste of Italy.

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

Made with only the finest ingredients, our Gelato is never loaded with artificial additives and preservatives.

Instead, we make sure that you are receiving the healthiest, most natural Gelato in keeping with Italian tradition.

And unlike mass-produced ice-cream, artisan Gelato is carefully crafted from the heart.

When you forget tradition, you lose taste; and without the artisan, you lose the art. But with Ariela’s Gelato,

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

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

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

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

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

Ariela’s Gelato was born out of a desire to recreate a world that was taken for granted back in Italy. For founder and owner Ariela Cesana, after moving to London, it was impossible to get a true taste of home: “I was so frustrated when I couldn’t find a Gelato in London like the one I grew up with – so I decided to just make it myself!” And since 2006, Ariela has been on a journey to bring the luxurious taste of Italy to the UK. Made in small batches using only the purest, highest-quality ingredients, our Gelato uses the same traditional processes that can only be found in an authentic Italian Gelateria for a truly artisan, lovingly crafted, authentic Italian Gelato.

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

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

For further information see the advert on this page.

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

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

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

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

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

As part of the Farm Frites Chef’s Special concept, offering market driven solutions for operators, the Crispy Coated range has been developed to help operators serve consistently crispy fries that stay hotter, longer. The range is available in a range of cut sizes and also premium length - all with the perfect crunch.

Chef’s Special Crispy coated also features a 10mm skin on for more rustic menus or for more variety with a classic cut size.

The Chef’s Special EXTRA product offers the same

Local testing has shown that Farm Frites Chef’s Special Crispy coated performing better in crispiness & heat retention against market competitors* The range is well suited to casual, fast casual and takeaway menus as well as being ideal for delivery where products need to stay tasting their best longer.

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

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

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Issue 174

Sustainable Resources

2023 Plastic Ban - How Can Hospitality Businesses Prepare?

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

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

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

CONSIDER REUSABLE ALTERNATIVES

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

This has a devastating effect on the environment and wildlife.

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

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

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

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

RECYCLE AND REPURPOSE

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

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

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

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

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

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

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

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

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

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

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

Sources

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

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

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

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

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

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

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

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

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

Gara is also Fairtrade certified, which

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

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

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

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

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

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

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISING

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CLH Digital

Issue 174

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 174

CLH Digital

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

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

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

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

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

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

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

involve hospitalisation including ICU and even death.

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

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

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

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

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

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

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

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

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

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

Do you have an up to date one?

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

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

All other water hygiene management carried out including:

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

Outdoor Leisure

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

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

Legionella risk assessments have been a legal requirement since 2001.

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

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

Please get in touch!

0800 111 4014 info@majorplants.co.uk

• ACOP L8 monitoring

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

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

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

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

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

SHELTER & SHADE

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

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

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

A Special Offer from Fenton Timber

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

At Monster Mesh we agree that your brand needs to

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

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

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

Monster Mesh

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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

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Park and Urban Furniture ENHANCING REVENUE THROUGH OUTDOOR SEATING.

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

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

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

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

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

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

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

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

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

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

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

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The Perks of Listing a Wallflower

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

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

vegans.

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

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

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

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

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

All Wallflower wines are suitable for vegetarians and

www.lanchesterwines.co.uk/wallflower

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

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

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

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

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

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

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Catering Equipment & Kitchen Fit-Out Midlands Warewash Solutions

Issue 174

Midlands Warewash Solutions, a new company specialising in the repair, service, sales and installation of commercial dishwashing equipment. With over a decade of experience in the industry, the company's owner Mitchell Ward, who was previously at Winterhalter for 9 years as a technician and then Regional Operations Manager, brings unparalleled expertise to the forefront.

Midlands Warewash Solutions aims to serve end users, distributors and manufacturers, establishing itself as a reliable and trusted partner in the Midlands region.

Midlands Warewash Solutions prioritises excellence in servicing and repairing commercial dishwashing equipment. With a focus on exceptional customer satisfaction, the company offers comprehensive solutions to businesses of all sizes, ensuring that their operations run smoothly and efficiently.

Midlands Warewash Solutions is proud to partner with leading manufacturers, including Winterhalter, Classeq and Maidaid. By supplying products from these renowned brands, the company ensures that clients have access to the highest quality equipment.

"Midlands Warewash Solutions was born out of my passion for the warewash industry and my desire to provide exceptional service.”

"Our goal is to establish long-lasting partnerships with our clients, offering reliable repairs, expert maintenance, and access to industry-leading equipment. We are committed to exceeding our clients' expectations by deliv-

ering exceptional customer service and tailored solutions to their unique needs."

The core services offered by Midlands Warewash Solutions include:

• Repairs and Maintenance: Midlands Warewash offers prompt and efficient repair services for a wide range of commercial dishwashing equipment. We have the knowledge and expertise to handle various brands and models, ensuring minimal downtime and maximum productivity • Service Contracts: The company offers comprehensive service contracts designed to keep commercial dishwashing equipment in optimal working condition. These contracts include routine maintenance visits, inspections, and proactive troubleshooting, providing businesses with peace of mind and minimising unexpected breakdowns • Equipment Supply: Midlands Warewash Solutions serves as a trusted supplier of commercial dishwashing equipment, representing reputable brands such as Winterhalter, Classeq and Maidaid. Clients can rely on Midlands Warewash Solutions to provide them with top-quality products tailored to their specific needs Contact information for Midlands Warewash Solutions: www.MidlandsWarewash.co.uk Contact@MidlandsWarewash.co.uk 01384929099

Why LP Group Mixers Are A Top Choice for Artisan Bakers

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LP Group mixers are trusted across the globe to deliver high-quality, assured dough production. The Italian machinery supplier has harnessed decades of engineering and manufacturing experience to create industry-leading 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.

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 han-

dling 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 electro-mechanical 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

Introducing Midlands Warewash Solutions – the ultimate destination for all your commercial dishwasher and glasswasher needs.

Nestled in the heart of the West Midlands, we take pride in offering top-notch repair, servicing, sales, and installation services.

With a deep understanding of the industry, our skilled technicians are dedicated to keeping your business running seamlessly. Whether it's a sudden breakdown, routine maintenance, or a new setup, we've got you covered. We specialize in catering to a wide range of businesses, ensuring sparkling clean results every time.

What sets us apart is our commitment to customer satisfaction. Our responsive team is always ready to address your unique requirements, providing tailored solutions that fit your operational demands and budget.

No job is too big or small – we tackle each challenge with expertise and enthusiasm.

From bustling restaurants to bustling hotels, our services span across the entire Midlands region. Wherever your establishment is located – whether it's in Birmingham, Coventry, or anywhere in between – we're just a call away.

Experience reliability, efficiency, and excellence with Midlands Warewash Solutions. Your success is our business.

WWW.MIDLANDSWAREWASH.CO.UK CONTACT@MIDLANDSWAREWASH.CO.UK 01384 929099

Catering Equipment & Kitchen Fit-Out

Blue Seal Fryers and Oil Filtration

By David Chesshire, National Accounts Manager, Blue Seal (www.blue-seal.co.uk) Operators should consider when purchasing a fryer and their oil, the oil capacity against production rate, burner efficiency and recovery rate, as well as a true cool zone in gas fryers to help prolong the oil life. Blue Seal V ray Gas Fryers are our premium fryer and burner system, which come at a higher price compared to some competitors’ gas models. However the fuel efficiency, cost saving, performance and stainless steel high build quality far out way the additional initial cost to the operator.

Blue Seal produce high performance thermostatic controlled gas & electric fryers. Our Evolution range gas fryers GT60, GT46 & GT45 have a premium feature benefit of all using our patented “V’Ray” burner system. This system uses infra-red technology radiating the heat into the tank, only heating the area of oil the baskets are sitting in. This promotes incredibly fast recovery rates, high efficiency for limited fuel consumption provides a true cool zone in conjunction with the specially shaped tank. The true cool zone prevents crumb and food debris that drops below the batter plates from continuous cooking

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

and carbonising, which in turn helps prevent the degrading of oil quality.

This all achieves considerable cost saving for the operator with fuel and oil, as well as time efficiency, producing the finished products.

Blue Seal also offer an additional Filtration units that give a fantastic solution to improving oil life, have great mobility and space saving features as well as powerful pumps & full stainless steel construction.

Moisture, fatty acids and food residue contaminate cooking oil, spoiling fried food taste and causing the oil to smoke. Blue Seal Filtamax removes impurities, quickly and effectively, maintaining consistent high cooking quality and considerable extension of oil life.

The Carbon Pads remove sub-micron particles down to 0.5 microns – this is 100 times smaller than a grain of sand. Daily filtering of fryer oil using carbon filters can massively increase the life span of the oil creating large cost savings and create more consistent finish and taste to the food product. 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

Evolution Fryers and Filter Units

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

www.blue-seal.co.uk

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Temporary Catering Facilities For Events & Kitchen Refurbishments

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

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

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

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

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

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

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

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

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

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EAIS - The Ideal Solution

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

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

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

Designed by Chief Marine Engineer, Allan Owen, in

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

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

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

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

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

Fatstrippa Grease Recovery

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

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

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

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

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

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

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

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

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ing EPoS software.

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

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

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

Access your business insight from anywhere.

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

Let customers pay with Dojo link.

Flexible layouts and interactive floor plan.

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

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

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

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

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

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

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

See the advert below for details.

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

4 Access your business insight from anywhere.

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

4 Let customers pay with Dojo link.

4 Flexible layouts and interactive floor plan.

Get In Touch: 0800 328 3492

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

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Hospitality Technology

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

cutting-edge EPOS technology.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

2) Simple but effective, WaiterCall instantly connects front and

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

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

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

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

No guessing or time wasted – just clear communication.

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

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

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Hospitality Technology

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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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

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

ACE manufacture all types of furniture for your venue from stools, chairs, tables, sofas, banquet seating and even outdoor furniture. They can manufacture in both metal and wood and have an extensive catalogue available to showcase their standard range.

Having the skills ‘in house’ allow ACE to be a preferred supplier for any bespoke requirements you have, so from a simple idea the team at Ace can design and build to your specific needs.

To discuss your furniture requirements further please don’t hesitate to get in touch with ACE Furniture on 01536 203244, email sales@acefurniture.uk.com We regularly work with design and hospitality professionals to specify good value, durable washroom schemes for high profile venues.

Healey and Lord Limited specialise in the supply of high quality sanitaryware to commercial and hospitality projects around the world.

We also offer a range of high-quality design focused disabled toilet and washroom equipment to suit all projects. We have an extensive range of less able products designed to complement modern and traditional schemes perfectly.

Our commercial product ranges are available to suit both modern and classically styled schemes. We have a full range of toilets, wash basins, urinals, taps and accessories in a variety of finishes. All products are available from stock and are made in the UK or western Europe.

Recent projects we have supplied include The Shard, The Tower of London, Windsor Castle, Lords Cricket Ground, The Queens Club, Battersea Power Station, The Globe, The Connaught Hotel, Whites in London, The Garrick Club and the Hurlingham Club.

We have an extensive range of no-touch washroom products including toilets, taps, accessories and urinal controls that are available in a range of finishes to complement any scheme.

Please contact us on +44 (0)1603 488709 or at sales@healeyandlord.co.uk or visit our website at www.healeyandlord.co.uk for more details.

Second to None World leader in wine dispense and preservation

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

Design & Refit

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

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

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

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

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

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

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

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

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

It's Not Time To Sit Down Yet Well at the end of a busy night it is, and for your hard-working customers it's essential that they have something welcoming, comfy, and attractive to rest their weary bones.

Investing in new seating for your premises during unclear financial times can be a tough decision, but with small new bars, restaurants, cafes, and fast food establishments opening all the time, and with new trends appearing, it might be exactly what you need to either attract a new crowd or keep existing customers. We can either work with you to come up with designs for your seating or take ideas from your interior designer and build your dreams efficiently, effectively, and on time within budget.

Drakes have been providing bars, pubs, restaurants,

cafes, clubs, and hotels with high-quality furniture for decades. We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed seating and bespoke joinery, full refurbishments, or simply making bespoke stools for the front of the bar. Our dedicated team are either time-served officially trained craftsmen or externally based professionals.

Got you interested? Let us give you a free quote or ask for professional advice. We are available for a chat Monday – Thursday: 9.00 am > 4.00 pm and Friday: 9.00 am > 12.00 pm on 01422 839 690. If you prefer, email us at sales@askdrake.com, and of course please visit our website www.askdrake.com to see some of our range and past work. We are also available on Facebook and Instagram, so give us a follow!

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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

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Create A Retro Cool Space with Stylish Seating

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

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

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

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

Carrying on the theme to your bar area, the

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

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

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

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

CardsSafe Continues to Support Hospitality Businesses

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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.

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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 174

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

than 3 months).

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

To be eligible, your business must use (or propose to use) premises for the sale of food or drink for consumption on or off the premises. Such businesses include pubs, cafes, bars, restaurants, snack bars, coffee shops and others. A Pavement Licence allows furniture on a designated area of the ‘highway’ (which includes a pavement) for your customers to eat and drink in that area.

A completed application form and supporting documentation, such as a layout plan, details of the furniture to be used and public liability insurance, will be required. A public notice must be displayed on the premises for 7 days, with a further 7 day determination period. If the local authority does not determine the application within that period, it will be deemed granted subject to the national conditions attaching to

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

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

labour usage in your business.

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

MANAGING PEOPLE Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development.

MARKETING We will help you build a workable, planned Marketing Strategy. From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online advertising, to print design, Promotions and offline advertising, your Hospitality business should be constantly working on ‘’ all things Marketing’’.

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.

W! NE

PRICE: £75,000

PERRANPORTH, CORNWALL

• Stunning 17th Century Traditional Cornish Inn. • Successful Business, Oozing with Character and Atmosphere.

• 2 Welcoming Trading Areas, Well Equipped Commercial Kitchen.

• Attractive Owner's Accommodation.

• Outside Seating Areas with Sunny Aspect & Car Park.

LEASEHOLD

REF: 4711

• Stunning Coastal Pub & Private Beach Situated in the Beautiful Heybrook Bay. • Stunning Interior Design & South Facing Outside Terraces, with 180 Degree Sea Views.

• Two Fully Refurbished Owner’s/Letting Apartments with Elevated Sea Views.

• Fully Refurbished One Bed Staff/Manager’s Flat.

• Very Profitable Business with Huge Potential to Push Revenue Further.

W! NE

PRICE: £25,000

SOUTH HAMS, DEVON

PRICE: £1,500,000

FREEHOLD

REF: 4656

• Takeaway/Restaurant/Café Opportunity Near to Torquay's Harbourside • Current Permission for Hot Food Takeaway but Suitable for Sit in Dining • Fitted Out to a Good Standard with Commercial Extraction System • Recently Revamped by the Current Landlord – Ready for Tenant Fit Out • Eligible for 100% Small Business Rates Relief - Viewing Highly Recommend

REF: 4601

REF: 3684

REF: 4714

OFFERS IN THE REGION OF £600,000 FREEHOLD REF: 4672

• Smartly Furnished Licenced Café/Bistro/Bar. • Fabulous Location on Paignton’s Torbay Road.

• Internal Seating for 58, Bar Servery & Commercial Kitchen.

• Beer Garden Seating 15 & Covered Seating to Front for 12.

• Self-Contained One Bedroom Flat (Currently Let) & Garage.

PAIGNTON, DEVON

PRICE: £65,000

NR. SALCOMBE, DEVON

LEASEHOLD

LEASEHOLD

• Beautiful & Substantial Thatched Village Inn. • Character Trading Areas Together with 6 Well Presented En-Suite Letting Rooms.

• Desirable 2 Bed Owner's/Manager's Apartment.

• Pretty Outside Trading Garden/Courtyard & Large Car Park to the Rear.

• A High Volume & Very Well Established Freehouse. Priced to Sell.

• Award Winning Restaurant in Idyllic South Hams Location.

• Panoramic Coastal Views over Area of Outstanding Natural Beauty.

• Trading 11 Months of the Year.

• Local Repeat Custom with Huge Tourist Boost.

• Contemporary Interior Design & South Facing Terrace.

PRICE: £125,000

SOUTH HAMS, DEVON

SHAFTESBURY, DORSET

TORQUAY, DEVON

ANNUAL STARTING RENT OF £10,000

• Charming ‘Free of Tie’ Country Inn Situated in Beautiful South Hams.

• Traditional Pub with a Contemporary Style & 5 First Class En-Suite Letting Rooms.

• 2 Character Main Trading Areas, Commercial Kitchen & ‘Back of House’ Space.

• Secondary Outside Bar, Trading Outside Terrace & Newly Installed Pergola.

• Beer Garden with Uninterrupted Views of the Rolling Countryside & Car Park.

LEASEHOLD

REF: 4624

• Impressive Detached Tudor Style Property in Fabulous Location.

• Long Established, Well Appointed Licenced Restaurant with Outside Seating.

• Commercial kitchen with Prep Area and Wash Up Room.

• Exceptional Self-Contained 4 Double Bed Accommodation.

• Private Parking for 4 Cars and Outbuildings.

MINEHEAD, SOMERSET

PRICE: £600,000

FREEHOLD

REF: 4265