CLH Digital - Issue #175

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 175

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Hospitality Set to Enjoy a £2.7bn Bank Holiday Staycation Boost

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The figures, from VisitEngland’s August Bank Holiday Trip Tracker survey show an increase of 4.4 million on last year’s results when 5.3 million Brits planned to take an overnight holiday trip during the August Bank Holiday weekend. In 2019 the fig-

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The UK is set to enjoy a massive £2.7bn boost this bank holiday weekend as 9.7 million Brits are “definitely planning an overnight “staycation” holiday.

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ure was 8.6 million, in 2018 7.3 million and in 2017 6.9 million.

This staycation rise is attributed factors affecting consumer choices including: a backdrop of the cost-of-living crisis and rising overseas holiday prices, with a weaker pound adding to the cost of international travel.

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Issue 175

Editor's Viewpoint

Welcome to the latest issue of CLH Digital Staycation, the gift that keeps on giving!

Our front-page story is a most welcome bit of good news - a £2.7bn boost this bank holiday weekend as 9.7 million Brits are “definitely planning an overnight ‘Staycation’ holiday. Note the word ‘definitely’ and the number of people!

Being based in Bournemouth, with one of the world’s greatest beaches, not to mention the world-famous Jurassic Coast, it's impossible to ignore the seismic shift that has transformed the UK hospitality landscape regarding Staycation and, in particular, bank holidays.

EDITOR

hospitality trade. The infusion of visitors into local economies is proving invaluable, breathing life into businesses that have long awaited the return of bustling streets and full tourists. From cosy bed and breakfasts to luxurious hotels, the demand for accommodation has skyrocketed, providing a lifeline to a sector that was hit hard by the challenges of the past!

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We all enjoy sun-soaked shores abroad; however, this year has seen a remarkable surge in the number of people choosing to rediscover the wonders of their own homeland. The Staycation phenomenon has not only rejuvenated the British tourism industry, but it has also revealed the astounding array of attractions, places of interest, and heritage sites that lie right on our doorstep.

On another subject, I see that arrests have been made regarding the arson attack on the Crooked House pub.

The fires in Europe will have had a devastating effect on those countries’ tourist industries and will have certainly influenced people in Britain. However, according to research Staycations were increasing regardless.

The arrests are something I obviously cannot comment on. The judicial system has to run its course, but nothing short of having this pub rebuilt brick by brick will be satisfactory.

The days when the allure of foreign shores was the only reason to pack our bags have diminished somewhat. This weekend, as our lead story confirms, the prospect of exploring the diverse landscapes and rich history that our own country offers has sparked an enthusiasm like never before. From the rolling hills of the Lake District to the rugged beauty of the Scottish Highlands, the UK boasts a spectrum of natural wonders that cater to every taste.

It is, to my mind, an absolute scandal that anybody could think they could take the law into their own hands and demolish a pub with such heritage and history.

Peter Adams

But it's not just the landscapes that are captivating the hearts of holidaymakers. The UK's history is woven into the very fabric of its towns and cities, with stories echoing through the cobblestone streets and ancient architecture. From the grandeur of Buckingham Palace to the medieval charm of York's Shambles, not forgetting to mention of course Liverpool’s famous Albert Dock, our heritage is a testament to the epochs that have shaped our nation.

August Bank Holiday 2023 offers the perfect opportunity to delve into this history, to uncover the tales of kings and queens, artists and inventors, and to celebrate the legacy they've left behind.

What's most heartening about the surge in Staycations is its ripple effect on the UK

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I noted in a letter that Campaign for Ale (CAMRA) sent to the Minister of State for Housing, Rachel Maclean, that in the period January to June 2023, 64 pubs were converted or demolished in England with planning permission. However, there were a further 31 conversions or demolitions where CAMRA could not find a planning application registered in respect of the pubs.

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

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And it may be that these demolitions have taken place in contravention of planning laws, which is why it is also very important that justice is seen to be done, with appropriate sentences and the complete rebuilding of the pub!

Matthew Noades

I hope you all have a wonderful and busy bank holiday weekend!

Charlene Fox

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

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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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Hospitality Set to Enjoy a £2.7bn Bank Holiday Staycation Boost Issue 175

(CONTINUED FROM FRONT COVER)

having a good range of transport options. Judged on these factors, the UK outperforms overseas destinations on family-friendliness and accessibility, the research adds.

Furthermore, the recent extreme weather in Europe has influenced choices, with many destinations experiencing conditions which are unsafe for holidaymakers.

“BUDGET FRIENDLY”

In total, spend on holidaying at home is predicted to hit a staggering £25.9bn this year with over a quarter of Brits (27%) spending more on staycations compared to last year.

Holidaymakers are looking to explore stunning coastlines, countryside retreats and vibrant cities on their doorstep. Last year, UK adults took just one domestic holiday, on average. This year, of those who are holidaying in the UK, the average number of trips is predicted to be two.

RECORD NUMBERS VisitEngland Chief Executive Patricia Yates said: “It is great to see record numbers are planning a domestic break this long weekend and will be out experiencing the outstanding destinations here on our doorstep, from our world-class B&Bs and self-catering accommodation to our stunning countryside and seaside destinations and our vibrant city attractions. After what has been a mixed summer to date, tourism businesses will be very pleased to see you.

“We know how important Bank Holidays are in bringing an economic boost with the money generated going in to local economies and supporting jobs. Businesses will also be looking to the long weekend for a critical late summer lift, building vital cash flow. Our research shows the impact that cost of living concerns are having on travel intentions with the weather also having an impact. This highlights the ongoing challenges for tourism businesses and destinations and the importance of extending the tourism season into autumn and beyond.”

Despite our unpredictable weather, the UK is also closely associated with many positive attributes; a recent Mintel report revealed that more than 50% of consumers deem it to be family friendly, relaxing, as well as

The research also revealed that consumers believe that domestic holidays offer a more budget-friendly option whilst camping and caravan holidays are a favourite amongst families with young children.

In addition, COVID has impacted upon consumer choices: • 22% of family holidaymakers have discovered a new place in the UK for a family holiday as a result of COVID-19 • 26% of family holidaymakers have a tighter holiday budget than before as a result of COVID-19 Post-pandemic, many holidaymakers opted to stay in the UK for both long and short breaks and there can be no doubt that the pandemic has fostered a greater appreciation of the UK and its holiday rental options.

Holiday rental properties continue to show the highest growth potential of any accommodation type. The segment is benefiting from a larger pool of new customers as a result of holidaymakers who wanted more personal space during the pandemic and continue to do so, while its affordable image and self-catering facilities help it to appeal amid the rising cost of living.

The Mintel research showed that: • 49% of UK adults are interested in using a holiday rental property in the future • 61% of holidaymakers are interested in booking a holiday rental holiday in the UK • 21% of holidaymakers have booked a rental property using Airbnb • 53% of holidaymakers specifically search for rental properties that are located near a beach

CASH IS KING As the debate surrounding cash versus card rages, research carried out

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by the Post Office in 2022 revealed positives for cash in society, in an increasingly digital world, cash is still king for British staycationers.

The research revealed that the UK public carry twice as much cash with them whilst on holiday in the UK compared to their day to day lives, with over £50 on average lining the pockets of Brits when on holiday in the UK. What’s more, the survey found that only 14% of Brits want to live in a cashless society and that 40% of those carrying cash do so as it helps them to budget and keep track of spending.

The new research also revealed the situations where holidaying Brits are most likely to use cash. Paying for ice cream scooped first place as the most common cash-spending occasion with parking and tipping at restaurants also shown to be common reasons for going card-less.

“WAITING TO SEE” VisitBritain’s survey also showed that a further 4.3 million people were undecided about whether to take an overnight holiday trip in the UK during the Bank Holiday weekend, Further confirming that the cost of living crisis is having a significant impact on consumer choice.

The top reasons according to the research are ‘waiting to see what the weather is like’, ‘waiting to see if I can afford it’ and ‘waiting for deals / special offers’.

For those not planning an overnight holiday trip in the UK during the Bank Holiday weekend, the top reason is ‘I cannot afford it.’ The findings reflect the latest monthly wave of a wider domestic consumer sentiment towards travel, published on 21st August, which showed that the top perceived barriers to taking overnight UK trips in the next six months were the ‘rising cost of living’ followed by ‘UK weather’ and ‘personal finances’.

The full VisitEngland August Bank Holiday Trip Tracker survey can be accessed here: www.visitbritain.org/bank-holiday-trip-tracker.

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Carbon Labelling: A Solution To The Climate Crisis Or Greenwashing?

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Issue 175

By Maxwell Harding, Founder and CEO of Dynamify (www.dynamify.com) With the Met Office now saying that last summer’s scorching heatwave will be a “cool summer” by the end of the century, action to mitigate GHG emissions has never been more urgent.

Businesses across the hospitality and catering industry are under more pressure than ever to act due to their contribution to the climate emergency, with food systems alone responsible for around a third of the world’s GHG emissions.

Carbon labelling – the idea that food labels should not just tell us what a product contains, but also what it costs the planet to make – is one such measure that has become very popular in recent years. It involves tracking carbon emissions emanating from the food and drink industry, involving everything from production to cold storage and transportation. The total emissions for each product are then made visible on menus or labels, encouraging consumers and companies to make climate conscious choices. For companies in particular, there is the added bonus of being able to make carbon efficiencies, helping them reduce Scope 3 emissions, which account for around 70% of a typical business’s carbon footprint.

Carbon labelling is not without its challenges, the lack of universal tracking standards being chief among them. Without a global standard, companies, regions, and even countries are free to use varying methodologies for calculating carbon emissions, leading to inconsistencies as well as confusion. One venue for example might include the full lifecycle carbon footprint of food items in their calculations, whereas another might only incorporate emissions that come from refrigeration and preparation.

Examples such as these can generate doubt over the effectiveness of carbon labels, as well as concerns over greenwashing whereby participants “cheat”.

While these concerns are valid, they are by no means enough to justify a blanket rejection of carbon

labelling. When all is said and done, the world is still very much in its infancy in terms of the war against GHG emissions. Any new system we introduce, no matter how revolutionary or effective, will have its own faults and inconsistencies that will need ironing out. The crucial point here though is that the very existence of carbon labelling is an attempt to create universal standards, and that we are simply at a point where more work needs to be done before we can come to agreement.

Already, companies exist for the very purpose of taking us to this stage, such as sustainability software specialist Klimato. Notably, it has developed the Klimato Carbon Footprint Database – a method of calculating carbon emissions and reviewed by credible third parties such as the Swedish Environmental Research Institute.

Via a partnership with Dynamify, Klimato recently launched the UK’s first-ever digital carbon labelling system, which has already helped some of the world’s largest financial institutions and pharmaceutical companies reduce their emissions by 16% in just 12 months – putting them on track to reduce this figure by as much as 30% in two years.

The second point to make is that a good alternative does not currently exist. Even if all we have today is a rough guide of carbon labels, it’s still better than no guide at all. Love it or not, carbon labelling is enough to help consumers, end users, and business leaders make better choices for the environment, much in the same way that displaying the calorie content of food items can enable healthier choices.

Add to that, the use of carbon labelling can help companies build better relations with consumers. According to a 2022 survey from Compleat, nearly half (49%) of consumers want carbon labelling – a figure that will no doubt rise in this age of climate activism. Expect to see more creativity in this space in the near future, with companies introducing loyalty schemes, special promotions, or offers, rewarding customers for making climate positive choices.

Carbon labelling should be seen as an empowerment. It enables consumers and companies alike by giving them the tools and information they need to identify, track, and reduce their environmental impact. Although carbon labels are not perfect, what we all can universally agree on is that it is an important step in the right direction.

BBPA Launches Free Diversity & Inclusion Webinar Series The BBPA is inviting businesses from across the hospitality sector to sign up to the first in a series of webinars focusing on promoting and embedding diversity and inclusion in the industry.

inclusion (DEI) work across whole industries.

“We are excited to be bringing our human-rights based approach to DEI to the hospitality industry to help BBPA members create an open, honest, and innovative cultures that will inspire their teams to succeed.”

Hosted in partnership with the Employers Network for Equality and Inclusion (enei) the online sessions will hear from businesses about what they’re doing in their organisations and provide advice and insight from experts to support others to do the same.

The webinars are part of the BBPA’s ongoing #OpenToAll programme of work which supports its members and other businesses in the sector learn from each other, through expert advice, guidance and publicly championing the benefits of diversity and inclusion in their businesses.

The first of the four webinars will look at recruiting brilliant people and keeping them. It will explore how embracing diversity and inclusion can contribute to successful hiring, and simple ways that businesses can alter their processes to make them more inclusive.

The session, held at 2pm on 14th September will include speakers Sarah Simcoe, a globally experienced thought-leader and speaker on inclusivity and cultural change, Joanna McCrae, the Diversity, Equity & Inclusion Client Solutions Director at PageGroup, and Joe Sidley, Talent Acquisition Manager for Western Europe EMEA & APAC at Molson Coors.

The webinars will focus on the experiences of both staff and customers in hospitality businesses and cover other topics such as leadership, creating inclusive spaces and environments and ensuring everyone has the same access to opportunities to do their best.

Each session will be led by an expert speaker and include real examples from businesses in the brewing and pub industry, alongside businesses outside of the industry to show what other sectors are doing as well.

Sandi Wassmer, CEO of enei commented: “enei is delighted to be working with the BBPA on this crosssector webinar series. We know through our work with our members that building cross organisational relationships and sharing best practice is an incredibly effective way to strengthen diversity, equality and

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “We’re committed to supporting our members to learn from each other and make meaningful change on this agenda, through sharing best practice and providing practical guidance to help them drive it forward in their organisations.

“Now, we’re pleased to be hosting a series of events that are open to all businesses across the hospitality sector, free of charge, because we believe this is an issue that needs to be embraced by everyone to make real long-lasting change.

“We’ll be hearing from experts in these topics and some extremely positive examples from both our industry and other industries as well and we’re really looking forward to sharing and learning together to drive diversity and inclusion even further forward within our industry.”

Sign up to attend the webinar at https://www.eventbrite.co.uk/e/open-to-all-recruiting-brilliant-people-and-keeping-them-tickets698384084597

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New Calls For Chancellor To Freeze Business Rates Issue 175

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Kate Nicholls, chief executive of UKHospitality, said:

Chancellor Jeremy Hunt has once again been urged to freeze business rates again, following warnings that a multi-billion hike in bills could leave many small firms “on the brink”.

“The looming business rates hike facing hospitality businesses is a ticking time bomb that has the potential to cause as much damage next year as the energy crisis. The ending of current business rates relief next April could mean an additional £630 million hit, while an inflationary increase to rates adds a further £220 million. Together, it’s an almost billion-pound bill that could put businesses on the brink.

Last autumn the chancellor announced a major support package worth £13.6 billion to help businesses still recovering from the pandemic, which included freezing business rates, as well as increasing the discount for retail hospitality and leisure businesses from 50 per cent to 75 per cent for 12 months, capped at £110,000 per firm.

“The current business rates relief package has been critical for businesses to navigate cost pressures across energy, food and drink, as well as workforce pressures, and has kept small, independent businesses afloat. These are the ones struggling the most, with independent business markedly less confident in their future prospects.

However, business rates are now set to increase in April 2024 under the government’s “multiplier”, which is tracked to inflation in September, as measured by the consumer price index.

An evaluation by UKHospitality suggests that increasing business rates by inflation could increase bills for the hospitality sector by £220 million next year. This would come on top of an additional £630 million cost from rates relief ending, leaving the hospitality and licensed on-trade sector facing an additional bill of £850 million in the new financial year.

“We need to see urgent action from government to avoid this upcoming bill, with firm commitments that there will be no inflationary increase to the total sum of business rates, and that business rates relief will continue for hospitality businesses.

The industry argues that government support this year was vital to keeping many businesses afloat during the energy and cost of living crisis, and that ending this could see many smaller firms closing.

“Inaction is the difference between firms scaling up, investing and driving economic growth and recovery, or accelerating price rises for consumers — or even worse, businesses shutting their doors for good.”22wa

Brits Officially At Their Happiest In The Pub Garden Millions of Brits say they are at their happiest when relaxing in a pub garden over the summer, after 40% named it as their ultimate happy place, according to new national research.

The nationwide survey from Chef and Brewer Collection found the average UK pubgoer will visit a pub garden between four and five times throughout August.

Country pubs are by far the nation’s favourite type of pub to visit at this time of year, with nearly half of UK adults (48%) selecting them as the best place to enjoy food and drink over summer.

Brits’ favourite things about pub gardens during the summer months are spending time there in warm weather (55%), enjoying a drink (54%) and relaxing with friends and family (51%).

When it comes to what to drink, over a quarter of people (26%) say gin is the ultimate summer tipple, with the variety of new flavours available a key factor in its increasing popularity.

Surprisingly, nearly one in ten drinkers (9%) mix gin with cola, an additional 9% have it with ginger ale, while 8% even enjoy a gin with cranberry juice.

Chef & Brewer Collection has partnered with Warner’s Distillery and TV presenter and wildlife enthusiast, Jules Hudson, this summer to celebrate the nation’s love of pub gardens and the Great British countryside.

Jules said: “The atmosphere that you find in a country pub is like nothing else, with them often acting as a hub for generations of rural communities.

“So often located in quaint villages or idyllic countryside surroundings, country pubs are made extra special by their connection to the great outdoors.”

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Issue 175

easyHotel: How the Hotel Industry Must Keep Up Momentum On Low-Carbon Initiatives

By Karim Malak, CEO of easyHotel (www.easyhotel.com) conditioning systems can significantly enhance hotel energy efficiency. At easyHotel, we have recently announced a £4.5 million investment to implement these changes by 2025 across the bulk of our UK hotels.

Other developers may focus on water conservation through low-flow showerheads and toilets or adopt smart appliances like programmable thermostats to reduce energy consumption. These changes have minimal impact on consumers but can have a considerable effect on energy costs and outputs, leading to savings for both the hotel and the guest.

With many trends often coming and going, I’m pleased that sustainability is one that’s not just stuck, but is continuing to grow, driven by the consumer. A survey conducted in 2021 revealed that 81% of travellers plan to choose sustainable accommodation options and are willing to pay a premium for them. It’s not just the right thing to do, but it’s what our guests want too.

Developers can make a significant impact on sustainability through strategic hotel development. The built environment is responsible for a large portion of global carbon emissions, estimated to be around two thirds of the total emissions based on a 50-year life cycle analysis and hotels contribute to this problem. While new builds can incorporate less energy-intensive solutions from the start, existing buildings can also be retrofitted to reduce their carbon impact. Measures such as installing heat pumps, improved metering, control systems, and more efficient air

Another effective strategy for reducing carbon emissions is maximising the use of available space and eliminating unnecessary or redundant areas. Value brands, like ours, with compact rooms, naturally lend themselves to lower carbon emissions with less materials used in the construction and less energy needed to heat and cool the rooms.

Traditionally, hotels have included breakfast rooms that are only used in the morning, resulting in inefficient use of space. However, innovative hotel developers are now partnering with local food establishments to utilise the restaurant area throughout the day or opening the space to a co-working to optimise usage. This approach aligns with the evolving consumer preferences for more experiential stays and providing spaces for an increasingly remote workforce. In the case of easyHotel, we have chosen not to have breakfast rooms or restaurants in most of our locations, offering a simple and clutter-free stay without underutilised spaces.

Instead, we encourage our guests to explore the surrounding city and enjoy local food and drink establishments. In locations where breakfast is such an important part of the hotel experience, we provide a single-use plastic free breakfast and work with local businesses who can use our restaurant space once breakfast is over.

Single-use plastic has traditionally been found at most stages of the guest journey in hotels. Just as with our breakfast, we’ve removed it from other parts of the guest journey in the hotel. The era of small toiletry bottles is coming to an end, as hotels around the world are transitioning

to larger, refillable bottles to be more eco-friendly. Some regions have even enacted laws to ban small toiletry bottles, with New York and California being notable examples. In New York alone, the elimination of these bottles was expected to save a staggering 27.4 million bottles annually. The trend of the reusable water bottle is a great example of consumers driving change. On the back of this, we’ve removed all plastic water bottles from our hotels and have installed water fountains. We welcome both our own guests and members of the public to fill their bottles with us for free. We have also replaced plastic key cards with wooden ones, preventing the production of 55,000 plastic key cards for the group in 2023.

While these changes may seem small on their own, their cumulative impact on reducing a hotel's carbon emissions is significant. By working together, hotel developers, operators, and consumers can create an enjoyable experience whilst actively contributing to lowering carbon emissions and protecting the environment. Working with tools such as Carbon Risk Real Estate Monitor and their decarbonisation pathway helps provide the necessary tools and guidance to improve energy efficiency even further.

Simplicity plays a key role in this endeavour. By adopting low-carbon strategies that simplify hotel operations and eliminate wasteful practices, we not only reduce our environmental impact but also provide savings for our customers. Streamlining our offerings, utilising space efficiently, and transitioning away from single-use plastics not only align with sustainability goals but also contribute to a more cost-effective operations and resonate with our guests who are more driven than ever before in their sustainable choices. As the CEO of a low-budget hotel chain, I am proud to be part of the charge in implementing these low-carbon strategies, ensuring that sustainability and consumer satisfaction go hand in hand in the hospitality industry.

£250,000 Fundraising Boost To Women’s Sport

Over £250,000 in funds has been pledged to women’s sport as part of a new drive by Greene King, following the recent success of the England women’s football team in Australia.

The pub company and brewer currently funds grassroots sports across the UK through its Proud to Pitch In scheme, in which 10p from every pint* of Greene King IPA sold goes toward funding grassroots sports.

According to new research commissioned by Proud to Pitch In, the average age women stop taking part in group sports is 16, with a lack of female clubs in communities seen as a major barrier. The study of 2,000 UK women revealed that other key reasons for ditching group sport include the poor quality of local facilities, as well as a lack of interest from friends.

However, the recent success of the England women’s football team on the world stage has provided a significant boost in interest in women’s sports, with over a quarter surveyed (26%) saying they felt the success of the team had inspired them to take part in more sporting activity.

Greene King IPA has already provided over £126,000 in funds to women’s sports groups across the UK since the Proud to Pitch In scheme launched nearly two years ago, and CEO Nick Mackenzie has pledged to aim to double that amount, to continue the growth of women’s sport in the UK through grassroots support.

Nick Mackenzie, Chief Executive Officer at Greene King said: “It’s clear the success of the England team

over the last year has changed women’s sport for good. We’ve seen a massive increase in support from our customers right across the UK as pub goers flocked to their local to cheer on the team, and we’ve also seen a major uplift in women’s clubs applying for fundraising grants. It is vital we continue to build on that momentum.

“As such, we’re aiming to double the amount of funds that go towards women’s sport through Proud to Pitch In – meaning over £250,000 will go to local clubs to help with facilities, training, equipment and more over the next 12 months.”

Emma Hibbert, Head of Marketing for Greene King IPA said: “Proud to Pitch In provides grassroot clubs with grants of up to £4,000 to help with whatever their club needs to succeed, and the best thing is it’s open to any over-18 clubs, regardless of the sport.

“We’re grateful for the continued support of thousands of cask beer drinkers across our pubs for supporting the scheme by buying Greene King IPA to raise money for clubs. To date we’ve provided funding for some incredible projects so far, from rowing clubs to cricket teams and football clubs, and so far, we’ve given over £500,000 in grants to over 200 clubs, including men’s sport, women’s sport, and mixed clubs.

“While we’re aiming to continue to invest in women’s sport following the recent tournament, don’t let that stop you from applying for a grant – Proud to Pitch In is truly for all.”

Proud to Pitch In rewards clubs with a grant of up to £4,000. To apply for funding visit https://www.greeneking.co.uk/proud-to-pitch-in.

Welsh Government to Incentivise Investment Through Rates Relief The Welsh government has announced plans to ensure pub and bar operators are not mistakeably penalised for improving their venues or investing in renewables.

In response to consultations on renewable energy rates support and improvement rates relief, trade body UKHospitality Cymru has said the plans will incentivise hospitality businesses to invest in their venues to reduce their carbon footprints and improve the customer experience.

David Chapman, UKHospitality Cymru executive director, says the plans are a positive demonstration of Welsh government backing business.

He also urged government to go even further by making the measures permanent and to consider other areas, including desperately needed business rates reform, which could support the industry as it continues to rebuild.

“I’d encourage the government to go a few steps further by making the renewables proposal permanent and extending the proposed relief period for buildings improvements from 12 months to 24 months, in addition to

considering a radical rethink of business rates reform.”

The move in Wales comes after the overall rate of inflation fell slightly again across the UK. While this is a small piece of positive news for pub and bar operators, a higher level of inflation will still mean a greater business rates increase next year.

“Another fall in the overall rate of inflation is encouraging and indicates a positive trend,” says UKHospitality chief executive Kate Nicholls. “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.

“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.

“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 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.”

Pubs Call for Licensing Change as World Cup Fans Made to Wait for Alcohol Issue 175

The British Beer and Pub Association (BBPA) has called for an change to the Licensing Act 2003, after many pubs had to delay the serving of alcohol during the Women’s World Cup final on Sunday.

Pubs enjoyed a surge in custom with early data from the British Beer and Pub Association (BBPA) suggesting a trading boost of 14% to 28%.

However, this increase came despite significant restrictions on when pubs could serve alcohol, with many establishments were unable to start serving beer until the second half of the match, much to the fury of their customers.

The BBPA believes a blanket licensing change during national moments like the World Cup final could result in much more for the sector.

The BBPA argues that when parliament is not sitting, the Licensing Act 2003 is far too prescriptive in permitting urgent one-off measures to be taken. It says an amendment to the Act should be quick, easy and uncontroversial to achieve.

Emma McClarkin, BBPA’s chief executive, praised the Lionesses’ performance despite their loss saying: “Despite the Lionesses not being able to claim victory on Sunday, they won the hearts of the nation and

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inspired the millions of people who cheered them on at the pub and elsewhere through their heroic performance in this tournament. It’s great that this success was able to give a boost to our pubs after a year where they’ve faced a range of challenges from unsustainably high energy bills to double-digit duty increases.”

Ms McClarkin also emphasised the need for legislative changes to reflect the reality of special events taking place outside of Parliament’s sitting hours. “Despite the Government’s valuable work encouraging local authorities to support pubs on Sunday, we now need the law to reflect the reality that strict, prescriptive licensing cannot easily flex when key events are taking place while Parliament is not sitting.”

“The Licensing Act is an important piece of legislation, but it was never intended to be so inflexible as to stand in the way of communities coming together and enjoy a beer and celebrate one-off events of national interest.

“MPs are well aware that pubs serve as the beating heart of their local communities. It’s high time we join forces to expedite an amendment.”

Wiltons’ Assistant Restaurant Manager, Tommaso Sicuro Cycles 750 Miles In Aid Of Hospitality Action Tommaso Sicuro, Wiltons restaurant's Assistant Restaurant Manager undertook the renowned long-distance cycling event Paris-Brest-Paris over four days, 20th to 24th August, in aid of Hospitality Action.

The event which is celebrating its 20th anniversary, commenced in Rambouillet, south-west of Paris and takes the cyclists on to Brest on the coast of Brittany, before returning to Paris, the cyclists must complete the 750 miles / 1,200km event over four days or 90 hours.

Tommaso is committed to supporting the well-known charity Hospitality Action which supports employees and their families within the hospitality industry.

During the COVID-19 pandemic, Tommaso discovered a love of cycling. Since Wiltons had closed due to the lockdowns imposed, Tommaso was seeking a new challenge to enhance and boost his physical and mental health and thus found a new passion. Following the pandemic, Tommaso and a small group of his friends cycle together every weekend. He will use their continued support and motivation to complete the long and challenging ride.

“I wanted to take on this challenge and support this charity because Hospitality Action provides an incredible service that benefits all aspects of the industry. I have never taken on anything like this before and I am looking forward to completing the challenge, especially with the opportunity to raise money and awareness of a charity that provides support for so many people in need." Enthuses Tommaso.

“Everyone here at Wiltons is immensely proud of Tommaso’s dedication to helping Hospitality Action. It is a fantastic opportunity for Tommaso and Wiltons to raise awareness of the charity Hospitality Action” comments Jason Phillips, Wiltons Director.

“We are very grateful to the many guests that have supported Tommaso by donating to his fundraising efforts. The ride is a real endurance test and a tribute to his love of both cycling and his determination to help those in hospitality that need support.”

You can support Tommaso by donating via his JustGiving Page: https://www.justgiving.com/page/tommaso-wiltons-hospitalityaction

On Premise Drinks Sales Seeking A Summer Surge Issue 175

Drinks sales in the On Premise finish 2% behind the same week last year, as decline was seen for a fifth successive week.

CGA by NIQ’s Daily Drinks Tracker, which measures average sales in managed venues, shows sales in the seven days to Saturday (12 August) were down on the same week in August 2022 due to bad weather.

While this decline was less severe than the previous week’s low of -6%, the On Premise experienced a modest recovery thanks to improved temperatures toward the week’s end and the allure of exciting sporting events on Saturday.

It is no doubt that drinks-led operators have faced more challenging trading conditions in the first half of August. Year-on-year sales were down by 15% on Tuesday (8 August), but brightened a little on Thursday

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(up 3%) as temperature rose, before falling back down (down 1%) on Friday. Saturday ended the week on a positive (up 5%), helped by the return of the Premier League and Anthony Joshua’s fight at Wembley.

Category-wise, sales of beer and wine were up 2% and 14% last week, whilst spirits sales were down 7% and soft drinks fell 8%. Cider meanwhile continued to struggle due to the weather (down 20%).

“While challenges driven by poor weather conditions persist, there are promising signs of resilience and adaptability in the sector and it’s great to see that the week finished on a high note. The return of the Premier League has no doubt helped and the trends show that consumers are still keen to come out into trade, given a good reason to do so.” says Jonathan Jones, CGA’s managing director, UK and Ireland.

Stratford Hotel Named Among The Top 10% In The World

A landmark 17th century hotel in Stratford-upon-Avon can proudly claim to be among the top 10% of hotels worldwide according to those who matter most – its guests.

The Swan’s Nest, which is run by Focus Hotels Management Ltd, has been recognised by Tripadvisor as a 2023 Travellers’ Choice award winner.

The coveted Travellers’ Choice awards celebrate businesses that have consistently received great reviews on Tripadvisor over the last 12 months.

The 72-bedroom Georgian townhouse hotel enjoys a serene setting overlooking the River Avon and is a short walk from Royal Shakespeare Theatre and the historic bustling town centre.

The landmark building was one of the earliest brick houses in the town, built around 1673, and the bricks are known to have been made on the site.

Focus Hotels have managed the Swan’s Nest since 2019.

Hotel Manager Kate Jeffries said: “For a small, independent, hotel, this is wonderful news, and it shows we are doing something right.

“As a hotel team, we work extremely hard to ensure that our guests have a very special experience when they visit Swan’s Nest Hotel. Ultimately, this accreditation to down to the whole team; the people make the place.”

“Having earned our position among the top 10% of hotels worldwide, we’ve now got to make sure we do

everything we possibly can to stay there.”

Devin Grosse, Chief Executive Officer of Focus Hotels Management Ltd, said: “We are immensely proud of the Swan’s Nest for earning this coveted award.

“I know Kate is passionate about hospitality, and leads by example, and this is borne out by earning this well-deserved global recognition.

“It’s one thing to win an award which is determined by a panel of judges or industry experts, but to be named among the top 10% in the world because of the volume and nature of feedback from your guests is the most meaningful and valuable endorsement any hotel can receive.

“Focus Hotels puts guest sentiment at the heart of everything we do, and we are fully committed to doing everything we can to look after all our guests, and to look after our hotels on behalf of their owners.

“Kate and her team at the Swan’s Nest have clearly been putting people first and demonstrating that Focus Hotels is big enough to make a difference but small enough to care.”

John Boris, Chief Growth Officer at Tripadvisor, said: “Earning a Travellers’ Choice Award demonstrates that you have provided great experiences to those who matter most: your guests.

“With changing expectations, continued labour shortages, and rising costs, this is no easy feat, and I am continually impressed with the hospitality industry’s resilience and ability to adapt. Cheers to another successful year!”

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.

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.

Devastating Impact of Prolonged Rail Industrial Action Threatens Bank Holiday Weekend Issue 175

The reckless and targeted industrial action on public transport will once again cast a dark cloud over the upcoming Bank Holiday weekend, leaving cherished events like the Notting Hill Carnival and the Reading & Leeds Festival in chaos as ticket holders attempt to navigate a limited transport network. This prolonged industrial action has dragged on for far too long, pushing our patience to the brink and imperilling the very heart of our beloved night time economy and festival season The impending chaos is set to plunge the country into a transportation nightmare, with commuters, tourists, festival-goers, and revellers facing unprecedented disruptions. Notting Hill Carnival, an event that unites communities and celebrates diversity, is now threatened by the very people who should be supporting it. The Reading & Leeds Festival, a pinnacle of the music scene, will also see thousands struggling to access the event.

Michael Kill CEO NTIA Say “Industrial action has far-reaching consequences that extend beyond mere inconvenience. The night-time economy and hospitality sector, already struggling to recover from the economic setbacks of the pandemic, are now staring down the barrel of a staggering £3.5 billion loss in trade since the start of the industrial

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action.”

“Every pub, restaurant, and entertainment venue that relies on the vibrancy of events like the Carnival and festivals will feel the crushing weight of this avoidable action by unions.”

“Enough is enough. The prolonged standoff over pay and working conditions is nothing short of an affront to the hardworking people of this nation. While trade union leaders fight on, the ordinary citizens and businesses who depend on these services are left stranded, their lives and livelihoods in the hands of very limited transport infrastructure.”

“We continue to demand an immediate end to the industrial action this weekend. The interests of the public need to come first, as each industrial action resonates far beyond the confines of their workplace disputes, affecting every corner of our society.”

“We call on the trade unions, rail service providers and Government to step up, resolve their differences, call off the action this weekend and ensure that our Bank Holiday weekend and iconic events remain unscathed.”

“The public deserves better than to be held hostage by the actions of a few. The time for negotiation and compromise is now, and the consequences of continued inaction will be dire.”

Arrests Made in Crooked House Pub Fire Investigation Two men have been arrested by police investigating a fire at the Crooked House which was known as Britain’s ‘wonkiest’ pub.

est pub” was apparently demolished without permission, two days after the fire.

A 66-year-old from Dudley and a 33-year-old from Milton Keynes were arrested on suspicion of arson with intent to endanger life.

The Crooked House was built in the 18th century and became a tourist attraction after mining in the area caused the building to partially sink, allowing visitors to roll coins and marbles uphill along the bar.

The Crooked House in Himley, Dudley, was gutted by a fire on the evening of Saturday 5 August, just two weeks after it was sold by pub group Marston’s to a developer. Within 48 hours of the fire, the burnt-out shell of the landmark pub was knocked down without permission. The total demolition of the site had not been sanctioned by South Staffordshire Council, which said it had only permitted the top floor to be demolished over safety fears.

Earlier this month South Staffordshire Council said it was consulting with its legal team after the building, known as “Britain’s wonki-

In a statement the police said: “They remain in custody today (24 August) and are being questioned by officers while the investigation continues. We continue to appeal to anyone with any information which could help us to get in touch. Call 101, quoting incident 761 of 5 August or message us using Live Chat on our website – www.staffordshire.police.uk. You can also report anonymously by calling Crimestoppers on 0800 555 111.”

Disability Considerations During A Redundancy Process 12

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Issue 175

Making employees redundant is never easy or pleasant, but sometimes it is unavoidable. Hospitality employers in the unfortunate position of having to make employees redundant need to ensure that they follow fair procedures and the law, ensuring that they do not breach the Equality Act 2010 and discriminate against disabled employees in the process.

Paul Kelly, Head of Employment at Blacks Solicitors, discusses the duty for employers to make reasonable adjustments and take disabilities into consideration during the redundancy process, as highlighted by a recent Employment Tribunal (ET) case.

THE LAW The Equality Act 2010 protects those who fit the legal definition of disability from disability discrimination1. Section 6 of The Equality Act 2010 states: “A person (P) has a disability if— (a) P has a physical or mental impairment, and (b) the impairment has a substantial and long-term adverse effect on P’s ability to carry out normal day-to-day activities.”

REASONABLE ADJUSTMENTS AND CONSIDERATIONS Employers have a legal responsibility to make reasonable adjustments in the workplace for disabled members of staff (where they are aware, or ought reasonably, to be aware of their disability). This may include adapting computer preferences or adjusting working hours to ensure that an employee is given the opportunity to complete their job to the same standard as an employee without a disability.

When it comes to the redundancy process, it’s also important for hospitality employers to consider adjustments that can be made for any employees with a disability who are being considered for redundancy. Some adjustments that can be made include disregarding an employee’s disability related absences when considering sickness absences and making alternative arrangements when an employee’s disability or symptoms of their disability prevent them from attending consultation meetings in person.

MAKING CONSIDERATIONS IN PRACTICE A recent ET claim has served as a reminder to employers of the importance of considering an employee’s

disability in the context of a redundancy procedure. Ms Jandu (the Claimant) was employed by retailer Marks & Spencer as a layout planner from 2013, until her dismissal for redundancy in 2020.

Ms Jandu had a historic diagnosis of dyslexia, which she disclosed to her employer at the start of her employment in 2013. In order to make Reasonable Adjustments for Ms Jandu, Marks & Spencer implemented several processes and procedures, such as colour checking important emails before they were sent to highlight errors, and colour coding emails to bring key information to her attention. Ms Jandu found that these adjustments made by her employers were sufficient to help her to manage her disability.

Following the announcement of redundancies in 2020, Ms Jandu was informed she was part of this redundancy pool and underwent a consultation process. The employer implemented a scoring matrix to determine which employees from the pool would actually be made redundant. Ms Jandu was one of the individuals selected for redundancy, on the basis that she scored lowly in areas of leadership and communication. In particular, her employer's feedback focused on the quality of her emails, which were described as ‘’rushed’, ‘’not thought through” and often containing inaccuracies.

The employer’s decision was appealed by Ms Jandu who, during her appeal process, raised her dyslexia as a contributing factor to her selection and matrix score. Her appeal was, however, unsuccessful. Subsequently, Ms Jandu issued a claim in the ET for both unfair dismissal and disability discrimination (including a failure by her employer to make reasonable adjustments) and her claim succeeded.

The ET found that Ms Jandu’s condition met the legal definition of a disability given the impact it had on her ability to perform her daily activities and tasks, and that Ms Jandu was unfairly dismissed by her employer because the selection criteria established in the matrix criteria contained no objective elements and left considerable scope for subjective opinions. The ET also found that her employer failed to make reasonable adjustments in respect of the redundancy scoring process to account for her disability. In dismissing her, the company was found to have discriminated against Ms Jandu in the redundancy process because of things arising in consequence of her disability and no adjustments being made.

CONSEQUENCES OF NOT MAKING CONSIDERATIONS It’s vital for employers to ensure that an employee’s disabilities are considered throughout the redundancy process. Following the ET, Mrs Jandu was awarded a total of £54,000 in compensation following the lack of considerations for her disability during the redundancy process.

The case ultimately serves as a reminder that not only must redundancy procedures use fair and objective criteria, but also, in cases where employees have disabilities that may disadvantage them in their everyday job role, employers should consider what steps need to be taken to alleviate this disadvantage and create a nondiscriminatory matrix of measurement.

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

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

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.

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.

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.

• 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.

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

These types of finer filtration will remove:

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 facing page for further information.

The Customer is Always Right – Utilising Data to Create the Perfect Customer Experience 14

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By Matthew Prosser, Regional Director, Agilysys (www.agilysys.com) It won’t come as a shock to know that there is a huge amount of competition in the hospitality industry. In a post-pandemic world, society is warmly embracing the luxuries of travel and leisure again and hotels are at the centre of this boom.

But, with the cost-of-living crisis affecting buying habits, consumers are only willing to part with their hard-earned money if they feel they are getting the best and most luxurious treatment.

The only way for hotels to be at the top of their game is to give their customers the best and most seamless experience ever. They need to feel important and cared for; customers increasingly want to book experiences, not just a room. From booking to waving goodbye at the end of their break, it is vital that there is never a reason for them to consider going anywhere else.

who enjoy the one-to-one check-in process.

During the check-in process, give your guests the option for add-ons and upgrades. This information will also help you stay up to date with the latest trends and consumer preferences to give you a competitive edge.

SERVICE While staying at your hotel, services should be always-on, digitally requestable, where and when guests prefer. This is increasingly important in driving satisfaction with travellers demanding access to services at any time, in any place and via any device.

Services should allow guests and staff to communicate in real-time via text message or chat. This solution is both practical and convenient and enables both parties to respond directly and quickly. With such ease of communication, guests will feel valued and heard.

So, how can businesses ensure that the only right choice for customers is to book with them?

Personalization is especially important here, and with the right data solutions, customer information can be used to create a highly curated guest stay experience. Personalization holds a lot of weight when it comes to customer satisfaction. According to McKinsey & Company, personalization typically drives a 10-15% revenue lift; the more skilful a business can be when it comes to applying data to build customer intimacy, the greater the return.

DATA: ELEVATING THE GUEST EXPERIENCE

FOOD AND BEVERAGE

In the last few years, the hospitality industry has seen an explosion in the use of technology to transform guest interactions. From chatbots to self-service options, there has been a dynamic and monumental shift.

This has meant that every touchpoint in the guest journey is an opportunity for businesses to showcase how important the guest is. And good experiences are now more important than ever.

According to a study from Inc., the average dissatisfied customer tells 9 to 15 people about a bad experience. And with the same study finding that one negative review requires roughly 40 positive ones to outweigh the damage, this is not a position business can afford to be in.

Businesses need to lean on technology and data to provide exceptional guest experiences. There are 6 key moments that are especially impactful in turning guests into champions or critics. Properties that join people and technology to get service and hospitality right in the moments are well on their way to reaping the rewards of High Return Hospitality.

BOOKING Starting at the beginning: booking. The first touchpoint and one that starts well before travellers leave their homes. This will set the tone for the entire visit and gives the property a chance to create goodwill and increase profitability.

There should be one main consideration; convenience should be top priority as more than anything else, consumers want the booking process to be streamlined and user-friendly.

Consumers tend to shop around before making a decision so there should be an incentive to book. This could be anything from a free room upgrade, a restaurant discount or extra loyalty points. This could be make or break for a potential customer.

CHECK-IN The start of the trip and the second touchpoint is of course check-in. Although some hotels like to keep the option of a traditional front-of-desk staff to accommodate guests, others want a quick and slick check-in via a kiosk or mobile app.

Increasingly, guests choose ‘mobile everything’ from check-in and room keys to payments and check-out.

With larger properties where the front desk is busy and wait times can be long, kiosks are your best queuebusters. This also means that guests who prefer a mobile check-in free up time for staff to attend to those

Food and drink: one of the most important aspects of any hospitality experience. Guests seek convenience and immediacy with their food services with food delivery services being more popular than ever. Whether that’s grab-and-go or sit-down and dining, guests need an easy and efficient experience.

There will be a variety of needs for each guest, from wanting to use their own devices to view menus to ordering at the poolside. Contactless payment such as Apple Pay and Google Pay is therefore more important than ever.

Forward-looking hospitality venues are quickly moving beyond basic point-of-sale systems to embrace cutting-edge F&B solutions that drive efficiency and growth.

CHECK-OUT Making sure customers are able to depart without the delay of complicated check out systems is a must.

Some guests prefer a traditional check-out experience whereas others opt for an easy digital and mobile exit.

Regardless of their preference, it should be quick and seamless. If opting for the mobile check-out route, guests are able to review charges, settle bills securely and receive an electronic receipt all from the comfort of the ride home.

POST EXPERIENCE It’s important to remember that rewards encourage returns and elevating the post-experience is key. Tying feedback to loyalty programs and special promotions will help to forge long-lasting guest relationships.

Encourage repeat visits and positive reviews with personalized campaigns based on guests’ past experiences.

Personal touches such as acknowledging special dates like anniversaries and birthdays. Guests can also be encouraged to provide feedback in exchange for loyalty points and rewards.

WRAPPING IT UP IN A BOW So, it is clear that technology and data can and should be harnessed throughout the process to provide guests with the ultimate guest experience. Through tailored and personalized approaches, hotels are able to present their customers with an experience they won’t forget.

In a world where purse strings are tightening and guests are expecting more than ever, reviews are increasingly important. Give your customers all the reasons to write a glowing review. The hospitality industry can’t afford to miss a trick with this and will reap the benefits.

Glasgow Pub Reopens Following Largest Scottish Investment in Admiral Taverns’ History The Millwood, formally known as The Finlay’s in Glasgow, reopened on Friday 18th August following a transformational combined £250,000 investment from the UK’s leading community pub company, Admiral Taverns, and brand- new passionate licensee, Jacqueline Kyle.

As a result of the refurbishment – which is Admiral Taverns’ biggest investment to date in Scotland – Jacqueline has been able to breathe a new lease of life into the pub. Throughout the process, she has worked hard to retain the pub’s original features, whilst enhancing the overall look and feel with brand-new modern furniture and fixtures.

Inside, the pub has been completely redecorated and features a brand-new bar, flooring, and lighting throughout to ensure customers feel welcome. Outside, the pub boasts brand new lighting and signage to greet visitors, as well as a completely refurbished beer garden including new decking, furniture, and fencing.

At the helm is popular local figure Jacqueline Kyle, who brings a wealth of industry experience and charis-

ma to the pub. Having worked in the pub industry for seven years, the licensee will use her expertise and passion to ensure that the Millwood becomes a pillar of the local area. Having worked at the Millwood, formally known as The Finlay’s, for over three years, Jacqueline looks forward to being able to give back to her community.

Licensee at The Millwood, Jacqueline Kyle, said: “It really is such an honour to take over The Millwood and to be a part of this refurbishment. I know how much this pub means to the community and I am delighted to have been able to reunite them with it. Opening night was fantastic, meeting so many new faces and I can’t wait to see what the future holds.

Liz Brady, Business Development Manager at Admiral Taverns commented: “It’s fantastic to see how passionate Jaqueline is about the pub, which has been demonstrated through her excellent support throughout this refurbishment. The opening night was a great success, and I am sure The Millwood will be a hub for the Glasgow community for many years to come. I would recommend anyone in the area to take a visit, and I wish the pub every success for the future.”

Capital Investment Fuels Growth in Travel & Tourism Issue 175

The World Travel & Tourism Council’s (WTTC) Travel & Tourism Economic Impact 2023 Global Trends Report reveals an encouraging resurgence in Travel & Tourism investment, overcoming pandemic setbacks and signalling a strong return to growth.

From 2010 to 2019, investment grew steadily at 4.3% CAGR, growing from $754.6BN in 2010 to $1.1TN in 2019, or 4.5% of all economy-wide investment. COVID-19 hit hard, leading to a 24% decline in 2020 and a further 8% in 2021.

Spurred by the global phenomenon of pent-up demand, Travel & Tourism investment surged to $856BN, up 11.1% from the previous year. Although this was 22.5% short of 2019 levels, this was still 53% higher in 2022, than it was in 2000.

In regions like Asia-Pacific and Africa, 2022 investment was 161% higher than in 2000, while Europe and the Middle East have shown more restrained growth. In these regions, the pandemic has undone much of the significant growth achieved in the last two decades.

Nevertheless, Travel & Tourism investment in these regions in 2022 stayed above the levels seen in 2000.

The US leads the top ten markets in terms of absolute investment in the sector in 2022 with $213BN, showing a sector ready to thrive once again. China trails with a $146BN investment in 2022, with Saudi Arabia rounding out the top three with total investment of $42BN in the same year.

Island destinations lead the top spots for Travel & Tourism investment as a total percentage share of their economies in 2022. The US Virgin Islands lead the way channelling 35% of total economic investment into

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Travel & Tourism, followed closely by Antigua & Barbuda at 34% and Aruba at almost 32%.

Private investment in new aircraft, hotels, and car fleets is essential for boosting the sector’s capacity. Public investment complements this growth, and together the combined investments create a powerful synergy.

The ripple effect is more jobs, bigger economies, and stronger communities.

Julia Simpson, WTTC President & CEO, said: “Investment in Travel & Tourism is not just a numbers game; it is the heartbeat of global connectivity and economic revival. Despite the setbacks from the pandemic, 2022’s growth is a promising sign of what’s to come.

“Investment in Travel & Tourism is integral to the world’s recovery and growth. The sector’s resilience and potential for innovation continues to drive us forward. We remain confident, yet vigilant, in our pursuit of a brighter, more connected global future.”

WTTC forecasts robust 11.5% growth in investment in 2023, amounting to $955BN, with a return to prepandemic levels anticipated by 2025. By 2033, WTTC forecasts a promising 6.1% average annual growth globally, with the strongest annualised growth rates projected to be in Asia-Pacific and the Caribbean.

However, the global hike in interest rates creates challenges for future investment. With central banks increasing interest rates to combat rising inflation, the cost of borrowing and products increases.

Higher interest rates could present a risk to future investment in the sector so it’s crucial that the public and private sectors work together to innovate to ensure the continual strengthening of this vital sector.

Mental Health at Work and the Institute of Hospitality Announce Toolkit to Support the Hospitality Industry discussing their health concerns with their colleagues.

Sarah Merrington, Head of the Mental Health at Work Programme at Mind, said: “The hospitality industry has had a particularly tough few years just as the sector begins to recover from the Covid-19 pandemic, it’s hit with a cost-of-living crisis, which is affecting employers and their people in so many ways.

The Institute of Hospitality (IoH) has joined forces with Mental Health at Work, a programme curated by Mind, to produce a toolkit for its members and wider hospitality industry to support their mental health.

“Good mental health is vitality important in the workplace. A recent survey from RSPH (Royal Society of Public Health) confirmed more than 4 out of 5 of people reported feeling stressed directly because of their job.

The new toolkit provides a range of resources to help individuals across the industry tackle mental health issues in the workplace, including information on financial wellbeing, how to deal with stress, and more.

“Something desperately needs to change. That’s why we’re delighted to partner with the Institute of Hospitality, to help provide support to the hospitality sector at a time when it’s so needed. Hospitality is a people driven industry, built around customer experience - and the best customer experiences begin and end with happy, healthy staff. Looking after your people at work is so important.”

IoH CEO Robert Richardson said: “We are delighted to work with Mental Health at Work.

Mental health issues continue to be a major part of everyday life in the industry. And while the conditions and working practices across the industry have improved in recent years, there is still a great deal of change required. This latest initiative in conjunction with Mind is all part of the change needed.

However small it may seem; this mental health toolkit moves us in the right direction and is available to everyone in the hospitality industry to access.”

The new toolkit is being launched following a survey by Burnt Chef, which found 8 out of 10 (84%) people had experienced mental health issues within their career, and 46% saying they felt uncomfortable

Dorothea Jones MIH, the IoH’s lead on Equity Diversity and Inclusion (EDI) added: “As the global professional body for the hospitality industry we take our role to help support those professionals within the industry extremely seriously. As the IoH’s lead on EDI, it is crucial we collaborate with other significant organisations to access their expertise and combine it alongside our own. Everyone needs to understand the impact that mental health has on daily life. If this Mental Health at Work toolkit helps just one person in the industry, we will have collectively made a difference.”

You can access the toolkit here.

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Workforce Management Should Be A ‘Shore Thing’ During Summer Tourism Peaks 16

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Issue 175

Wendy Muirhead, MD and Regional Leader for EMEA, Ceridian (www.ceridian.com) 2022 saw the UK welcome 32.1 million tourists wishing to explore what Britain has to offer, with visitor numbers peaking in Q3. As we hit the summer rush, hospitality businesses need the capacity to grow their workforce to meet the demands set by tourist numbers and capitalise on vital revenue opportunities.

Summer months in the UK see more than three times the number of tourists versus other times of year, meaning businesses need sufficient staff to manage this peak while also considering staffing levels across the lower demand months.

Labour shortages add to this consideration, both from a labour supply and annual leave perspective. Seasonal businesses should leverage innovative staffing solutions and technology to manage their workforce through peaks and troughs in a tight labour market.

THE REVIVAL OF THE GIG ECONOMY Seasonal workers were always a go-to for seaside resorts in the UK, but now the gig economy is creeping into towns and cities as a flexible way for leisure businesses to serve increased customer numbers. Ceridian's latest Executive Survey has found that 64% of UK executives predict their reliance on gig or temporary workers will rise over the next two years as businesses of all types seek agility in their labour force.

Gig workers can be particularly helpful to fill gaps in teams, ensuring visitors to have a continuous high level of service. However, with many businesses now relying on temporary workers to support their existing workforce during peaks in demand, leaders should be prepared to follow the guidance from the UK government stating that individuals in the gig economy can qualify as ‘workers’. This means they are entitled to core employment protections and certain benefits in the same way as permanent employees. Leveraging a holistic human capital management (HCM) software solution can help simplify the onboarding and integration process for gig workers, while helping businesses cut through complexity and maintain compliance with relevant laws and employment regulations.

MANAGING AND INCENTIVISING EXISTING STAFF Another way of increasing capacity over summer is by offering more shifts to existing members of staff. Legal and common-sense limits apply here, but there are ways to make extra shifts work better for employees, by allowing them to trade shifts with a self-serve mobile app or allowing them to receive their pay more quickly – even instantly. Using solutions like early net earned wage access allows staff to receive their earned pay straight after their shifts, rather than waiting until payday. Some solutions even offer this service at no cost to the employee, reducing barriers and enhancing companies’ talent acquisition and retention efforts.

These innovative on-demand pay solutions can incentivise staff to pick up extra shifts as they’ll see an immediate benefit, with the money arriving in their account far more quickly. In trials in the US, 56% of users of this technology between the ages of 18-29 said they feel more inclined to pick up extra shifts because they know they will have access to those wages by the end of their workday.

Alongside solutions like EWA, it’s important for seasonal businesses to employ workforce management solutions that give a clear view of service and staffing levels, enabling management to make agile decisions.

Understanding this can also help with employee retention since businesses can clearly identify shift patterns which may be more likely to lead to workers experiencing symptoms of burnout.

Managers must prioritise smart scheduling as a vital part of workforce management to ensure proper staffing and to avoid churn or labour shortages during peak times. This consideration could help prevent businesses becoming a statistic at their most important moments of the year.

ALWAYS HAVING ONE EYE ON THE FUTURE Seasonal businesses have a lot to juggle during the summer months without adding the threat of staff shortages. By investing in agile workforce management strategies and innovative incentives to keep existing staff engaged, businesses can plan months in advance and eventually predict when they will need to look for temporary staff or incentivise existing staff to pick up extra shifts.

By having a holistic strategy in place, businesses can manage the peak season without compromising on care for their workforce or customer satisfaction. Ensuring happy staff and customers is a great way to control the controllables – leaving hospitality providers with more time to think about the great British weather.

CAMRA Announces The Top 16 Pubs In The UK The top 16 pubs in the country have been announced by the Campaign for Real Ale (CAMRA) following a year of rigorous judging in its National Pub of the Year competition.

bration of top-quality pubs has never been more important in the fight to ensure that locals across the country are thriving and kept safe from demolitions such as these.

Covering the entire UK, the regional finalists battled it out with thousands of pubs across the country to be crowned the winner in their area.

Andrea Briers, National Coordinator for the Pub of the Year competition says: “I am delighted to announce this year’s final 16 pubs. I would like to congratulate each and every one of them for their hard work against a difficult backdrop for the trade with increasing energy costs, business rates and the cost-of-living crisis impacting on people visiting pubs.

The cream of the crop will now go forward to the grand final for the National Pub of the Year 2023 crown – the highest accolade afforded to British pubs. The final four will be announced in October, before the overall winner is announced early 2024.

Pubs in the competition are scored on their atmosphere, decor, welcome, service, inclusivity, overall impression, but most importantly – the quality of live beer, real cider and perry. Last year’s winner was the Tamworth Tap, Staffordshire which has once again reached the final 16.

“It is testament to the winners that they are facing these challenges head on and they are a shining example to what can be done. I would also like to thank their loyal customers who continue to support them in these difficult times.

Tamworth Tap: Pub of the Year 2022 and Regional West Midlands winner 2023

In the wake of the demolition of the Crooked House, CAMRA recently declared the issue of unlawful conversion and demolition of pubs in England a ‘nationwide scandal’.

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

“There are thousands of amazing pubs across the country and I would encourage everyone to visit their local and seek out others where they live. Not only will that support local businesses, but pubs play a vital part in communities which we want to both protect, promote and see them thrive.”

To See The Top 16 Regional Winners go to https://catererlicensee.com/camra-announces-the-top-16-pubs-in-the-uk-2/

Greene King Pub Partners Nominated as Finalist for British Franchise Awards Greene King Pub Partners, the leased, tenanted and franchise division of Greene King, has made it to the finals of the prestigious 2023 BFA HSBC British Franchise Awards.

Commenting on the announcement, Penny Baldwin, Franchise Operations Director for Greene King Pub Partners, said:

Founded in 1977, the British Franchise Association (BFA) is a self-regulating governing body, formed to accredit and promote franchise systems that meet strict ethical and business criteria.

“We are absolutely delighted to have reached the finals of these awards, which recognise the close relationships we hold with our franchise partners and the unrivalled support we provide them.

In contention for the award amongst hundreds of other franchise businesses, Greene King Pub Partners are finalists for the “Leadership & Culture” category.

“As a growing franchise operation, we remain committed to upholding the highest standards for our franchisees.”

Greene King Pub Partners established its Pub Franchise Agreement and its Hive Pubs franchise concept almost two years ago, and since then has grown at rapid pace with over 35 Hive Pub openings in the last year and a half.

Pip Wilkins, Chief Executive of the BFA said:

Aimed at those with experience of running a pub, the Hive Pubs franchise agreement gives licensees a ready to trade pub within a proven branded concept for just £5,000 ingoing cost. Franchisees get a minimum guaranteed annual income of £20,000 which is paid weekly. They also get a percentage of food and drink sales. In addition, they get a share of the profits in their pub and can earn a bonus on top of this.

Hive Pubs recently won “Best New Concept” at the Foodservice Equipment Journal 2022 Awards and Greene King was recently accredited for its franchise pub offer by the British Franchise Association.

“We would like to offer our enormous congratulations to all this year’s finalists. We applaud our finalists for their enthusiasm, dedication and tenacity and for continuing to uphold the highest standards of the association.”

UK Head of Franchise, Commercial Banking at sponsors HSBC Bank Gillian Morris said: “Shortlisting candidates for the HSBC bfa Awards is one of the toughest challenges of the year, once more the candidates were a very high standard, and it was very tough to shortlist just a few entries.”

Winners will be announced at a gala black-tie event following the BFA’s annual conference on 9th November 2023.

Growth Eludes Out Of Home Sector As Consumers Remain Cautious Of Spending Issue 175

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Consumer enthusiasm for eating and drinking out this year has been dampened by the challenges posed by the cost of living crisis, despite some indications of a positive outlook for the sector earlier in 2023.

tres and workplaces in greater numbers compared to last year with the slow post-pandemic return to normality. Dinner occasions, on the other hand, continued to decline, down -1.0ppt.

The frequency of out of home occasions has flatlined and spend growth is behind inflation year-on-year. There has been a modest increase in penetration driven by necessity-based visits – up +1.7ppts – however, more lucrative dining-out missions have not seen growth as cash-conscious consumers reduce their spending on social dining.

The rise in necessity-based trips in the sector is a driver of quick service needs and demonstrates that consumer needs are changing.

The growth of QS restaurants and retail channels reveals that consumers are, increasingly, looking for a fast or friendly service.

The service-led market is suffering amid the cost living crisis, with pubs & bars and restaurants declining -0.2ppts year-on-year. Among necessity-based visits, drink-only occasions gained the most share, up +0.9ppts as the June heatwave led to more consumers purchasing drinks out of home. Consumers were also out and about in city cen-

One significant shift in consumer mindset when compared to last year is that occasions have become more treat-led, with these visits experiencing a rise of +0.8ppts. Therefore, to be most effective, marketing should include treat-led messaging to encourage consumer engagement with the market.

Former Greene King Managed Pub Becomes Hive Pub After £500,000 Transformation Former Greene King managed pub The Ainsty in York has reopened as a Hive Pub after a £500,000 transformation by pub owner Greene King.

As part of its transformation, the pub has been overhauled both inside and out – expanding and upgrading its space and facilities for local pub goers.

Inside, the pub has all new furniture and fittings, including new seating, benches, lighting, interior design and a new bar.

Outside, the garden at the pub has also been transformed with beautiful outdoor garden furniture and enhanced landscaping to make the most of the pub’s beer garden.

The pub will be operated by franchisees Simon and Avan Brind, who are husband and wife and both have over 20 years’ experience each in the hospitality sector and pubs. Both also live locally in the area and

know a lot of the community who will use The Ainsty.

Hive Pubs recently won “Best New Concept” at the Foodservice Equipment Journal 2022 Awards and Greene King was recently accredited for its franchise pub offer by the British Franchise Association.

Simon and Avan Brind, Franchisees of The Ainsty, said: “We cannot wait to welcome everyone into the all-new Ainsty! “Greene King’s investment in The Ainsty to transform it into a Hive Pub has been exceptional and, quite frankly, the pub is looking spectacular.

“In line with the Hive Pubs franchise concept, we will be a community first pub offering great entertainment, food and drinks.”

Dan Robinson, Managing Director of Greene King Pub Partners, said: “We know The Ainsty is special to the local community, so as a Hive Pub we have put significant investment in the site to give it a new lease of live. Combined with the passion and drive of Simon and Avan as franchisees the pub is in great hands!”

Trade Drinks Expo - 10th and 11th of October 2023 The UK’s only event dedicated to maximising your drink sales for on-trade and off-trade is coming to the ExCeL London on the 10th & 11th October with a brand-new look!

Your FREE ticket to the Trade Drinks Expo will allow you to meet thousands of like-minded individuals in the drinks sector.

The ExCeL London is being transformed into the ultimate and exciting hub of innovation and trends, showing you what the future of the drink’s industry holds. We are ready to present you with the unmissable event of 2023!

Over the course of the two days of the show, there’ll be an

incredible range of suppliers showcasing their off-trade and ontrade innovative drinks and taking part in seminars, teaching you about the industry's biggest issues led by your favourite brands!

Hear from the likes of Britvic and Four seasons who are ready to teach you the best tips and tricks the sector has to offer. Not only that but you will be able to taste and experience all samples from our suppliers in our brand new Trail on Tap, as well as being exposed to endless networking opportunities!

Better still, this year’s instalment runs alongside 6 other industry-leading events, THE biggest business growth event for the world of food and drink.

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

Maximizing the Impact of Outdoor Lighting for Guest Experience 20

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Issue 175

There are several energy-saving lighting solutions that can be explored when planning for outdoor areas in hotels. Utilising LED lighting is an efficient way to reduce electricity bills and maintenance costs, as it uses 75% less energy than traditional lighting sources. Choosing quality fixtures that are made to last and stand the test of time, will also ensure they do not need replacing for many years.

attention to decorative features such as architectural details, garden statues and art, which will create stylish focal points. The key is to provide just enough lighting without overpowering the natural environment.

CREATE A SEAMLESS LOOK FROM INSIDE TO OUT

Mara Rypacek-Miller, MD of Industville, appreciates that with careful thought and planning, outdoor lighting can have a huge impact on guest enjoyment in a hotel, restaurant and bar. Here, she discusses the principles of outdoor lighting to help hospitality businesses stand out amongst their competitors and deliver an unforgettable, immersive guest experience.

LAYER LIGHTING Layered lighting refers to the art of combining multiple types of lighting to create an extra memorable atmosphere. Just like an interior designer layers a room, consider layering your outdoor space with light and shadows to create depth and interest, captivating guests.

Embrace a range of light sources from low-level fixtures to illuminate walkways, trees and gardens, to ambient lighting to create a comfortable level of practical illumination. Add in accent lighting to draw

Exteriors are now viewed as an extension of interiors and to create a seamless look from inside the building to out, it’s important to make sure the outdoor lighting fixtures are just as stylish and polished as their indoor counterparts. Think about material and colour; for example, if your interiors exhibit industrial accents, adding rustic sconces and wall fixtures outside will create a unified feel throughout the space. The indoor lighting should also reflect the personality of the brand and so ensuring the outdoor lighting complements this, will also ensure a cohesive feel.

ZONE SEATING AREAS When creating outdoor lighting for hospitality venues, it’s important to think about both design and function. Consider how different parts of your outside space should be lit differently, such as a well-lit patio that attracts guests for drinks, more formal dining areas which look great with statement pendants, or cosy, more intimate corners requiring softer atmospheric lighting. With the right setup, you can create zones for these different seating areas, with each one benefitting from the correct levels of illumination to create the perfect atmosphere. Experiment

Occupancy-based sensors that detect movement and adjust lighting accordingly are another good choice. Taking advantage of these eco-friendly options can lead to significant cost savings in the long run. with different lighting temperatures to suit your theme. Warmer tones emit a cosy feel while cooler tones appear more contemporary.

ILLUMINATING WALKWAYS Lighting up pathways leading to and from the building will not only create a sense of safety for your guests, but also provide a sense of grandeur by guiding them through well-lit pathways. Guests appreciate being able to walk comfortably in the evening without worries of hidden obstacles in front of them.

CONCLUSION By strategically designing and utilising outdoor lighting, hospitality professionals can create an inviting atmosphere that will keep guests coming back again and again.

CONSIDER SUSTAINABLE AND ENERGY-SAVING LIGHTING OPTIONS When designing lighting for outdoor spaces, consider the sustainability of any choices. Customers are increasingly looking for more sustainable options and hotels need to meet that demand.

Wetherspoon To Open At Heathrow Terminal 4

Wetherspoon is to open a new unit at Heathrow Airport.

The Star Light will open on 2 October on the site of the former Carluccio’s in Terminal 4 (airside).

It will be the company’s 2nd trading unit at Heathrow Airport and its 8th airport unit in the UK. Wetherspoon is spending £500,000 developing the new unit, creating up to 60 full and part-time jobs.

The Star Light will have seating for approximately 140 customers.

It will be open from before the first flight until after the last flight each day.

Wetherspoon chief executive John Hutson said: “ We are looking forward to opening The Star Light.

“We have operated units at Heathrow Airport since 1991 and are proud of our association with one of the world’s largest airports.”

The name refers to the fact that towards the end of World War II, land in and around Heathrow was requisitioned for an international airport.

On 6 December 1945 Donald Bennett landed the first civil aircraft (a 13 seat Avro 691 Lancastrian), named Star Light.

In 1946 the new airport was officially named ‘London Airport’ and renamed Heathrow in 1966.

Le Gavroche Closes Upper Brook Street Site After More Than 55 Years Michel Roux has announced the closure of Le Gavroche at the Upper Brook Street site where the restaurant has operated for over 55 years. The restaurant will close in January 2024.

Originally opened in 1967 by Michel’s father Albert and uncle Michel, Le Gavroche was the first restaurant in the UK to gain one, two and three Michelin stars (it currently holds two) it has become known as “the last bastion in London of classically rich French haute cuisine” and a London institution, internationally recognised for its culinary excellence and unparalleled attention to detail.

Headed by Michel Roux Jr since 1991, Michel says that he is looking for a better work/life balance without the daily demands of a busy Michelin-starred restaurant and that the upcoming end of his current lease gave him the opportunity to assess and consider his future. “The pressure to be able to deliver the high quality that everyone expects is wearing when it’s every day, and every plate.

“The closure of Le Gavroche at this site is about turning the page and moving forward so I can focus on my family as well our other businesses.”

Michel will continue to head up the F & B operations at The Langham, London; working with the ICMI Hotel Group operating the Roux restaurants in Scotland; consulting for Compass Group and catering at major sporting events with them including the Wimbledon Championships.

“I’ve also recently announced a collaboration with Cunard at Sea, and of course I will continue to create my cookbooks and TV series.”

Michel’s daughter Emily and son-in-law Diego Ferrari will continue to operate their successful Notting Hill restaurant Caractère, and Michel will cook there from time to time for special eents.

Le Gavroche brand and the limited company will be retained by the family and will be used for special events and pop ups, private and public, in different locations, potentially around the world. “I am pleased to have made this decision and excited to take Le Gavroche on the road, to be a master of Le Gavroche rather than it being my master,” says Michel.

Michel Roux outside Le Gavroche – credit Amit and Naroop

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Issue 175

Cooking Up A Solution – Saving Costs By Recycling Food Waste Despite soaring energy prices, unaffordable commercial rent hikes and wage demands going through the roof, food waste is still widely considered one of the catering sector’s highest costs. Philip Simpson, commercial director at ReFood, explains why recycling can help to make a notable difference to both sustainability credentials and the bottom line.

food waste recycling, you effectively eliminate the issue.

As the UK’s leading food waste recycler, ReFood operates three stateof-the-art facilities in Dagenham, Doncaster and Widnes, which collectively handle 480,000 tonnes of food waste every year. Working with organisations operating across the food supply chain, including hospitality and catering businesses, our operations play a key role in diverting unavoidable waste away from landfill.

According to insight from AI technology business Winnow, commercial kitchens typically throw away between 4-12% of all the food they purchase. From plate scrapings and spoiled produce to shells, gristle, peelings and bones, the vast majority of unwanted waste is simply binned.

However, with landfill tax rates across England and Northern Ireland now sitting at a staggering £96.70 per tonne, combined with everincreasing budgetary pressures resulting from the aftermath of the COVID-19 pandemic, food waste is fast becoming one of the sector’s largest overheads – and by far its biggest headache.

Is this perfect storm of market forces the final nail in the coffin for the UK’s struggling catering and hospitality sector, or is there an effective solution that could help to successfully offset bills? At ReFood, we believe the latter. Indeed, if waste is seen as a resource, businesses have the opportunity to reduce their disposal costs alone by more than 50%.

A SUSTAINABLE SOLUTION Food waste recycling sees food broken down in the absence of oxygen via anaerobic digestion (AD) to create renewable energy and sustainable

Harnessing the anaerobic digestion (AD) process, whereby food waste is degraded in the absence of oxygen, our operations capture the methane released and use it to create renewable energy. The residual material, a liquid digestate, is used as a biofertiliser to aid crop growth. liquid biofertiliser. Nothing is wasted from start to finish, which means that food waste can be easily diverted away from landfill, with zero landfill tax charges to pay.

For catering and hospitality businesses, this could see waste management bills effectively cut in half – a sizeable impact to operational overheads. But the positives don’t end there. Alongside the financial benefits, food waste recycling delivers a notable environmental impact too.

When food waste rots in landfill, it releases greenhouse gas emissions with a global warming potential more than 21 times greater than carbon dioxide. By switching from traditional waste management solutions to

As the sector looks forward to its long-awaited resurgence, tight overheads and uncertainty over future customer demand means that savvy operators should be looking at effective ways to cut unnecessary costs.

Cutting waste relies on a multi-faceted approach to tackle it from multiple angles.

If adopted in line with the principles outlined by the food waste hierarchy, food waste recycling recognises waste as the valuable resource it is.

A simple yet effective solution, businesses can divert waste from landfill, improve profits and boost their green credentials alongside.

See the advert on the facing page for details of how ReFood can help your business.

Tom Kerridge To Open The Butcher’s Tap & Grill In Chelsea Celebrity Chef Tom Kerridge has confirmed that his new venture, The Butcher’s Tap & Grill on Tyron Street, Chelsea is to open towards the end of this year.

Following the success of The Butcher’s Tap & Grill in Marlow which opened in 2017, the opportunity to lease a 3,600 square ft, two-storey Victorian property just around the corner from Sloane Square was too good to turn down. The 100 cover pub will predominately be wet led, with a British centric menu of butcher-cuts, burgers, hot dogs and small bites all sourced from carefully selected producers including 28-day dry aged, grass-fed beef from HG Walter and Dovecote Farm, Blythburgh pork, Longland Farm Duck and Suffolk Texel lamb.

A rotating roster of drinks will include Marlow favourite Rebellion Lager alongside some local London craft beers. The wine list has been carefully chosen by Gavin Hills from The Hand & Flowers and will include wines by the glass, predominantly new world.

The site, formally The Queen’s Head is currently in shell condition and will be completely re-designed by Tibbatts Abel, including a brand new bar and dining area, commercial kitchens, toilets and back of house

areas. The pub will be on two levels with carefully designed areas for drinking, eating and celebrating. Reflecting the location and quality of its neighbours, the pub will feature a beautiful focal hardwood bar topped with zinc, handmade lighting, curated art, vintage flooring and British made decorative tiles.

Comfortable booth seating in cracked olive and chestnut leather creates an inviting and welcoming space. A bespoke timber staircase leads to the basement level where the open plan kitchen will create a sense of theatre. Meat ageing fridges highlight the quality of produce used, which include the same suppliers to The Hand & Flowers and The Coach in Marlow.

Tom Kerridge says, “We are delighted to have secured such a prestigious location for our second Butcher’s Tap & Grill. The pub will be a spin off from the original, in that it is not a carbon copy of the Marlow pub, more emphasis will be placed on drinks and the bar in Chelsea and we will not offer a takeaway butcher’s service, but guests will be able to choose their cuts from the meat fridge. We very much want to be a local’s local, somewhere to pop in, have a pint, watch some sport have a bite and relax. We will also be dog friendly so well behaved four legged friends are very welcome too!”

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Total Food and Drink Consumed Through the UK Eating Out Channel Will Be Worth £116.6bn by 2028 with an attractive exchange rate this will drive an increase in meals served • Domestic travel is also expected to increase as more people opt for staycations in an attempt to save money • A proportion of those travelling within the UK will be looking to save while on holiday and choose self-catering options as a cheaper option to catered accommodation or eating out • Looking ahead to 2028 IGD anticipates this sector’s growth to slow as consumers return to foreign holidays as disposable income increases

2024 is predicted to see modest growth of 4.1% in eating out, primarily driven by price increases lagging behind commodity inflation rates. This will however be offset by a continuing reduction in visits and down trading within the sector. The longer-term view sees hospitality volume growth returning from the beginning of 2025 as real wage growth and consumer confidence improves.

Full service restaurants: 2023-2028 +2.5bn (+13%), 20% share of eating out market • Full service restaurants will take a volume hit in 2023 as less people eat out in an attempt to save money • A higher proportion of customer spending will go towards food-led pubs vs. middle-range restaurants in the short-term • Inflation is propping up the sector, but operators are attempting to absorb the costs to avoid losing customers • Long-term growth will be slower than Quick Service Restaurants (QSRs) as lower-income consumers prioritise this sector when household incomes increase • Coffee shops and cafes will experience an overall decline in drinks as less people visit for this reason. They will also see a decline in food as more customers trade down to drinks only • As more consumers return to eating out in the long-term, some will choose to visit full service restaurants again. However, this will be partially offset by those on lower incomes continuing with ingrained savvy behaviours

Quick Service Restaurants (QSRs): 2023 – 2028 +7.5bn (+23%), 34% share of eating out market • The QSR sector will fare better than full service restaurants as the frequency and number of visits won’t be as impacted • Volume impact will be varied – while the types and number of visits will be down in the short-term, with some customers opting out of eating out altogether, some of this will be offset by those trading down to QSRs from full service restaurants • London sites will continue to struggle due to hybrid working. However, tourism levels in the summer will help to offset this in the short-term • Brands with more of a value-driven message will continue with expansion plans, whereas smaller independent operators will see more closures

Pubs and bars: 2023 – 2028 +5.4bn (+24%), 23% of the

Leisure: 2023 – 2028 +0.5bn (16%), 3% share of the eating out market

eating out market • There will be a slowdown in pub closures throughout the rest of 2023, with IGD forecasting the estate as -1.2% vs 2022 by the end of the year • Many independent pubs have been reducing their opening days/hours as a result of increasing overheads and lower demand, which will only continue as consumers visit less • Price increases have been most notable on add-ons, side dishes and starters.

This strategy helps to protect main meals by shielding it from price hikes, combatting where consumers have been downgrading from a main to snacks and starters • The pub landscape is evolving to branded, managed sites with larger capacity replacing smaller, urban and remote sites. Because of this, the pub sector will start to gain share of the total eating out market again once the economic environment improves from 2025 • Premiumisation across both the food and drink offer will also drive value growth long-term

Accommodation: 2023 – 2028 +£2.2bn (+20%), 11% share of the eating out market • With more tourism anticipated this year there will be a benefit to hotels in areas with high overseas demand, such as Edinburgh and London. Combined

• As with the accommodation sector, leisure will benefit from increased levels of tourism and staycations in 2023 as holidays to the UK return to pre-covid levels, which will help to bolster visitor attractions and entertainment venues • The increase in visitors to these sites will drive an uplift in meals but will be offset by consumers opting for cheaper options or bringing their own food from home • Cinemas will continue to struggle to return to pre-pandemic levels with a rise in home “insperiences” available, coupled with cost-of-living cutbacks • Exciting experiential venues will appeal to the new generation of consumers.

These all-encompassing sites which provide consumers with experiences that cannot be replicated at home will drive growth in this sector, replacing traditional cinema and theatre visits

Workplace: 2023 – 2028 +0.4bn (16%), 3% share of the eating out market • Workplace catering took a huge blow when the pandemic hit and will never be the same again • Growth in 2023 vs. 2022 is solely driven by price increases from inflation for this sector. With a slight increase in the number of people going back to offices there is a small upturn in meals served, however this is offset by employers reducing spend from lunches to snacks and drinks only • The manufacturing cohort of this sector makes up around 43% of the overall value, which is more stable with employees having to work on-site • As hybrid working remains, many employers have adapted their workplace food offer, with developments in vending and mini-markets creating a more flexible and cost-effective provision • Looking ahead, it’s likely that catering offers will be used as an incentive for more office-based working

Increase Sales with Crisps and Snacks from Tayto Group “Conserving cash and maximising sales have never been more important to the on-trade. Bar Snacks offer a brilliant opportunity to increase sales through the ‘double whammy’ of generating incremental sales AND boosting dwell time. We know that less than 20% of people regularly buy a snack with a drink and the main reason for not doing so is ‘I just didn’t think about it’.

Prompting a purchase by displaying snacks prominently and getting staff to offer them, can make all the difference.” explains Matt Smith, Marketing Director for Tayto Group Ltd owners of the UK’s top pork snacks brands – Mr. Porky and Midland Snacks – as well as the awardwinning hospitality-exclusive REAL Hand Cooked Crisps.

REAL-ly GREAT NEWS – REAL HAND COOKED CRISPS WIN TWO 2-STAR GREAT TASTE 2023 AWARDS! Tayto Group are delighted to announce they have been awarded TWO 2-star Great Taste Awards for their premium hospitality-exclusive REAL Hand Cooked Crisps flavours – Sea Salt & Black Pepper and Sea Salt & Cider Vinegar.

Great Taste - the world’s most coveted food and drink award - is recognised as a stamp of excellence among consumers and trade alike and celebrates taste above all else. Two-star awards are given only to products considered “above and beyond delicious – OUTSTANDING!” Adding to their already impressive list of Great Taste Award winning flavours – Sea Salt, Sweet Chilli and Roast Ox - is a real testament to the care and expertise of the REAL Hand Cooked Crisps brand.

By not offering a range of premium snacks, pubs could be leaving money on the table as Smith explains, “Our research shows that most people either have no idea what they pay for pub snacks, or expect to pay over £1 a pack, so venues can easily make over 50p profit per pack1. All it takes is for staff to ask “Do you want some snacks with your drinks?”

Snacks also have the potential to increase sales of drinks. Pork scratchings are a great example. The perfect partner to cider, wine, and especially premium beers and lagers, their unique taste balances the sharpness and carbonation of some drinks, while the saltiness enhances the flavour and helps get your thirst on.

Scratchings really are the ULTIMATE PUB SNACK! In a 2021 poll, they topped the list when 2,000 pubgoers were asked to name their favourite pub snack.This comes as no surprise as 83% of pork snacks are consumed with a drink.The combination of a pint and scratching has been passed down generations and is fundamental to the Great British pub experience. There really is no matching a scratching!

Premium crisps are another essential bar snack given 82% of pub goers eat them4 and consumers are willing to pay up to 30% more for premium over standard products. Having products that aren’t available in supermarkets, such as REAL Hand Cooked Crisps, also enables venues to justify their premium pricing.

It’s important to cover a large range of ages and dietary requirements with your snacks offering. Pub goers are more and more conscious about what they – and their families – eat, and many follow a ‘free from’ diet. The premium REAL Hand Cooked Crisps range is gluten free, with no added MSG, suitable for vegetarians and six flavours are suitable for vegans too. For younger family member, Animal Adventures are lightly salted animal-shaped fun snacks which are gluten-free, with no artificial preservatives or artificial colours and suitable for vegetarians. Ringos Puffs have also been launched - with a low calorie content and low salt levels, they pack a flavour punch and the light bite appeals to all ages.

MERCHANDISING TIPS Pub consumers look for brands they can trust and it’s important to stock proven sellers! Tayto has a range of award-winning snacks to suit every pub: – Mr. Porky Original Scratchings – the No 1 brand from the most recognised name in scratchings and a Great Taste award-winning scratching – Midland Snacks Traditional Scratchings – the No. 2 brand6 and our bestselling pubcard – is also a Great Taste award-winning hand cooked scratchings using a recipe that has stood the test of time – Mr. Porky Crispy Strips - a lighter bite, akin to crispy bacon rind, for those who want all the taste of a scratching but a less hard texture, and another Great Taste award-winner – REAL Hand Cooked Crisps – premium, award-winning, hospitality exclu-

sive crisps with strong flavours and characterful packaging which really stands out and drives sales – Animal Adventures – vegetarian, gluten-free, no added nasties, animalshaped fun snacks that kids love – Ringos Puffs – The lighter snack in Sweet Chilli and BBQ which is low in calories and salt – a flavour packed snack for all ages Given that snack sales increase by up to 80% when they are more visible7, Tayto provides pub-focused solutions such as eye-catching pubcards for pork scratchings to be hung behind the bar and a range of FREE POS for REAL crisps - available at realcrisps.com/POS

CLOSE THE DEAL Snacks offer a simple route to incremental sales - if customers are prompted to buy them with their drinks. Thankfully there are a few simple tips for venues to achieve this: – Stock a range of proven, premium snacks that have been developed for the licensed sector o Award-winning pork scratching pubcards from Midland Snacks and Mr. Porky o Premium REAL Hand Cooked Crisps - which are exclusive to the hospitality sector o ‘Lighter’ options such as Animal Adventures for children and Ringos Puffs for all ages – Get your team to prompt purchase o ‘Would you like some snacks with your drinks?’ is all it takes!

– Put your snacks where customers can see them o Pubcards or clip strips behind the bar o A full range of crisps on the bar o Bar runners and coasters are great eye-catching prompts For further information see the advert on the facing page, Tel: 01536 204200 or visit www.taytogroup.com

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CLH Digital

Issue 175

NTIA Says “Outrage Grows Over Astonishing FTSE 100 CEO Earnings Surge, Fuelling Calls for Economic Fairness” gruity between their remuneration and that of top executives. The time has come for a comprehensive evaluation of executive compensation practices to ensure they align with societal expectations and promote a just and balanced economy.”

The new report shows that the FTSE 100 CEO pay increased from £3.38m in 2021 to £3.91m in 2022. Median CEO pay is now 118 times that of the median UK full-time worker, compared to 108 times in 2021 and 79 times in 2020. https://highpaycentre.org/ftse-100-ceosget-half-a-million-pound-pay-rise/

“The inclusion of senior executives from energy companies in this conversation is particularly concerning given the current challenges faced by both businesses and individuals regarding energy supply. As energy costs continue to rise, placing additional burdens on households and industries alike, it is essential that we hold those at the helm accountable for their actions and decisions.”

This is the highest level of median pay since 2017, and is an increase of 16% on the median FTSE 100 CEO pay in 2021, which stood at £3.38 million.

At a time when so many households and businesses are struggling with costs, it is surely not desirable or sensible for companies including some of Britain’s biggest employers to prioritise a half a million pound pay rise for executives who are already multi millionaires.

Michael Kill CEO NTIA Says: “The Night Time Industries Association (NTIA) is deeply concerned by the growing chasm between the compensation of high-level executives and the median pay of the workforce. Recent figures revealing that FTSE 100 CEOs’ salaries are now 118 times the median full-time worker’s pay in the UK have underscored a stark and troubling reality.”

“This alarming disparity has raised questions about the fairness and sustainability of our economic landscape.

While hardworking employees form the backbone of our economy, it is disheartening to witness such incon-

“The Night Time Industries Association calls upon the government to address these disparities urgently and meaningfully. It is the responsibility of our leaders to foster an environment where economic prosperity is shared equitably among all members of society.

We must recalibrate our priorities to ensure that hardworking individuals are not left behind, especially during these times of economic uncertainty.”

“As the CEO of the NTIA, I implore the government to enact policies that bridge the gap between executive compensation and worker salaries, and hold senior business leaders who are profiting from vulnerability personally accountable. By doing so, we can strengthen our society’s foundation, promote unity, and ensure that our economic progress is inclusive and sustainable for all.”

The Top 10 Must Visit Tourist Destinations in Britain, According to Instagram clock tower is a mainstay of the London skyline and, therefore, popular with Instagram users visiting the capital.

The Cotswolds is the fourth most Instagrammable destination in Britain, with #cotswolds surpassing over 2.4 million posts on Instagram. The area is beloved for its typically green English landscapes and stone walls, and is a popular wedding destination within the country, with #cotswoldswedding raking in 102,000 Instagram posts.

The Peak District is the fifth most Instagrammable destination, with #peakdistrict amassing over 2.1 million posts on Instagram. Known for its natural beauty, the Peak District national park has an abundance of lakes and waterfalls, making a picture-perfect Instagram post with many posts of users taking a swim.

The Lake District is officially Britain’s most Instagrammable tourist attraction, a new study has shown. The study, conducted by caravan insurance experts InsureMy, analysed hashtags on Instagram to establish the most famous destinations and attractions in Britain.

The Lake District has been revealed as Britain’s most Instagrammable destination, with #lakedistrict surpassing over 4.9 million posts on Instagram. The Lake District is a national park based in Cumbria, a popular vacation spot with an array of lakes and mountainous scenery, making it a popular attraction for hikers or those seeking a beautiful view.

The second most Instagrammable attraction is the London Eye. There are currently more than 3.4 million posts using #londoneye on Instagram. The London Eye is an iconic representation of London and, therefore, a popular post for Instagram users worldwide when visiting.

Big Ben is Britain’s third most Instagrammable attraction, amassing over 3.3 million hashtags on the platform for #bigben. The famous

New Forest is Britain’s sixth most Instagrammable destination, with #newforest receiving just over 1.8 million Instagram posts. The national park is famous for its unique set of pony breeds named ‘New Forest Ponies.’ This contributes to its placement on this list with Instagram posts featuring snapshots of ponies accompanying the park's beautiful landscape.

Buckingham Palace is Britain’s seventh most Instagrammable attraction, with #buckinghampalace amassing 1.8 million posts on Instagram.

Many of these posts commemorate the late Queen Elizabeth as well as a selfie in front of the gates, so the home of the royal monarch was sure to be on this list.

Snowdonia is ranked eighth as the Britain’s most Instagrammable destination, with #snowdonia having a total of over 1.2 million Instagram posts. Many of these posts display the mountainous region, with users also posting themselves on the mountain peaks at sunrise.

Dartmoor national park places ninth as the most Instagrammable attraction in Britain with over 1,095,000 million posts, with users posting pictures of the standing stones, which are stones preserved from

historic times.

Finishing of the list is Scotland’s Isle of Skye as the tenth most Instagrammable with over 993,000 posts. Instagram users post captions and uploads of the Isle of Skye as a must visit destinations for hikers, as well as uploading posts of the ‘fairy pools.’ The fairy pools are natural small waterfalls with aqua blue water streaming down making them a scenic and popular Instagram post.

An InsureMy spokesperson commented on the findings: “With the ongoing cost of living crisis, many people are choosing to forego a trip abroad and stay in Britain.”

“These findings feature various iconic attractions or destinations in the country. For instance, the Lake District and Peak District are great spots for hikers and campers, while Big Ben and Buckingham Palace are ideal for those interested in historical attractions. The list has something suitable for every Brit, with a harmonious blend of cultural significance, historical importance, and natural splendour, vividly portraying the essence of Britain. ” The top 10 most Instagrammable tourist destinations in Britain: Rank 1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

Attractions Lake District London Eye Big Ben Cotswolds Peak District New Forest Buckingham Palace Snowdonia Dartmoor Park Isle of Skye

Instagram posts 4,932,000 3,400,000 3,300,000 2,400,000 2,100,000 1,855,000 1,800,000 1,200,000 1,095,000 993,000

Goldstar Plus Sponsor Management & International Recruitment - Doing it Right ‘Because just about everyone is doing it wrong, and about to be caught out’ The post Brexit ‘points-based system’ is an overly complex, contradictory and largely unfathomable jumble that has subverted commercial immigration. ‘Skilled Worker’ visas have been has junked into an unchecked freefall where anything goes.

The extent of unchecked activity has led Home Office to roll out exhaustive retrospective on site legitimacy checks on sponsors and their workers. These checks lasting 5 to 6 hours have already descended on the hospitality industry all across the UK and mainly targeted at Asian themed restaurants, pubs, QSR brands and takeaway outlets.

The Home Office simply abandoned suitability and eligibility checks on a flood of sponsor licence and visa applications. The approval of thousands of invalid applications has legitimised a lucrative open door for intentional and unintentional misuse.

The inevitable tightening of Skilled Worker immigration is fast approaching and of concern to genuine law-abiding employers.

Many who believe they’ve acted lawfully are now at risk of punitive Home Office action due to hidden irregularities.

This is due to inappropriate hiring, legal misguidance and Home Office errors Large scale non-compliance within the hospitality industry sectors has become a wakeup call, especially in the current immigration focused political climate. The hospitality industry is again under intense focus as Home Office embark on ‘taking back control’.

Goldstar Plus is a management system that safeguards your sponsor licence by ensuring all activity to date has been according to the correct interpretation of sponsor rules, and retrospective corrections made where necessary. It also ensures you are able to pass the most stringent Home Office compliance checks, which do happen.

As a hospitality immigration practitioner and recruitment agency you will find us ideally placed to supply you the professional Chefs and managers you want, and make sure it’s done right. Whether you’re a single fine dining restaurant, multiple restaurant group, QSR outlet, events catering, hotel or any other, you will find us the ideal one stop shop.

Call 0203 930 8969, visit www.goldstarchefs.co.uk or see pages 54-55 for further information.

Coffee and Beverage Systems Exclusive Elegance and Quality by Design Forward Vending and Catering Issue 175

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.

Benefiting from Fracino's extensive research and development programme, world class engineering skills and state of the art production technology, the new Romano-R is a genuine fusion of style and luxurious quality.

Available in 2 or 3 group versions, it boasts all the power, technical qualities and reliability synonymous with Fracino products, in a stunning design to create the ultimate coffee bar furniture. The Romano elegantly combines classic curves and retro styling with contemporary materials and close attention to detail, ensuring a truly outstanding finish. Featuring latest technology integration, the full width touch pad features ‘digital trace’ icons for the drink selection and a wide range of control features within the programme - including controlled on/off times for maximum energy efficiency, coffee extraction displayed in volume and time for each espresso shot for precise drink quality, multi-lingual display selection and digital programme set-up for easy user adjustment capability.

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Our powerful combination of stylish design and creative technology enables discerning clients to choose a bespoke finish for their Fracino espresso machine. Our expertise caters for individuality – whether it be to enhance a theme or interior design, promote a brand - or simply to challenge conven-

tion.

We offer the option to select a bespoke mirror finish in a range of lustrous colours, which draw out the beauty of the highly polished stainless steel, whilst an extensive range of dramatic solid colours – in a satin or matt finish – are available to complement and enhance the interior designer’s creativity and provide the finishing touch befitting the individuality of the exclusive luxury restaurant and coffee bar.

Transforming the purely functional into an enviable work of art; that’s Romano! sales@fracino.com www.fracino.com

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

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CLH Digital

Issue 175

Spirits and Cocktails

The Growing Popularity of Cocktails in the UK Hospitality and On-Trade Market SALES DATA The sales data from the past five years shows that the demand for cocktails in the UK hospitality and on-trade market has grown steadily. According to CGA, a leading data and research company, the sales of cocktails in the on-trade market increased by 7.5% in 2019 alone. This figure indicates that cocktails have become a significant revenue generator for businesses in the sector.

BEST-SELLING COCKTAILS To capitalize on the growing trend for cocktails, operators need to ensure their menus include the best-selling cocktails. The classics, such as the Mojito, Margarita, and Cosmopolitan, should be on every menu. However, newer creations have also gained popularity, such as the Pornstar Martini and the Aperol Spritz. These cocktails are often seen as refreshing and easy to drink, making them popular with a wide range of customers.

NEW INNOVATIONS Cocktails have become a popular choice for customers in the UK hospitality and on-trade market over the past five years. Bars, pubs, restaurants, and hotels across the country have noticed the trend and invested in their cocktail menus to cater to the increasing demand from customers who want to try

new and innovative drinks. In this article, we explore how operators can capitalize on the growing cocktail summer trend and sell more, highlighting sales data, best-selling cocktails, new innovations, age groups and demographics, and popular spirit and mixer ingredients.

To stand out from the competition and capitalize on the trend, operators need to invest in their cocktail menus and offer bespoke creations that cater to their customers' preferences. The use of unusual ingredients, such as herbs, spices, and fruit, has become increasingly popular, as has the incorporation of local and sustainable ingredients. Operators should also consider offering non-alcoholic options to cater to customers who do not drink alcohol.

AGE GROUPS AND DEMOGRAPHICS Operators should consider the age groups and demographics that are most likely to purchase cocktails when creating their menus. According to CGA, cocktails are particularly popular among younger consumers, with 38% of cocktail sales in the on-trade market made by those aged 18 to 24 years old.

However, the appeal of cocktails is not limited to this

age group, with 29% of sales made by those aged 25 to 34 years old, and 23% made by those aged 35 to 44 years old.

POPULAR SPIRIT AND MIXER INGREDIENTS Operators should ensure their cocktail menus include the most popular spirit and mixer ingredients to cater to their customers' preferences. The most popular spirit ingredients used in cocktails in the UK hospitality and on-trade market are vodka, gin, rum, and whiskey. However, other spirits such as tequila and mezcal have also become increasingly popular, as have non-alcoholic spirits, such as Seedlip. Popular mixer ingredients include tonic water, ginger beer, and fruit juices, but more unusual mixers such as kombucha and coconut water are also being used to create innovative and unique cocktails.

Whatever the time of year, it's important for UK licensed on-trade establishments to capitalize on the growing trend for cocktails and attract customers with refreshing and innovative drinks.

(CONTINUED ON FOLLOWING PAGE)

Mixologist's Garden: The Rising Sensation Among UK Bartenders 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, 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

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

Spirits and Cocktails (CONTINUED FROM PREVIOUS PAGE) Here are some tips on how to sell more cocktails this year 1. Offer seasonal and unique cocktails: Customers are always looking for something new and exciting to try, especially during the summer months. Consider offering seasonal cocktails that utilize fresh, local ingredients or unique flavor combinations that will stand out on your menu.

2. Host cocktail events: Summer is the perfect time to host cocktail events or masterclasses to promote your menu and educate your customers on the ingredients and techniques used to create your cocktails. This will not only attract customers, but it will also create a loyal following for your establishment.

3. Promote on social media: Use social media to promote your cocktail menu, post photos and videos of your cocktails, and engage with your customers. This will not only attract new customers but also encourage

repeat business.

4. Offer happy hour: Happy hour is a proven way to attract customers and encourage them to try your cocktails. Offer discounts or promotions during certain hours to encourage customers to come in and try your menu.

5. Collaborate with local distilleries or breweries: Collaborating with local distilleries or breweries can create unique cocktails and promote your partnership on social media. This will not only attract customers interested in supporting local businesses but also create a buzz around your establishment.

Introducing Pergola's Margaritas, crafted with recipes originating from a traditional Mexican bar.

• Embrace adventure by using them as Shots.

It's many drinks in one bottle - perfect to tailor the drink to suit customers!

Why Pergola for the Catering Industry?

We have two amazing options:

We combine 100% agave Tequila, premium Cognac, Cointreau, and orange liquors; twinned with fresh juices The Poolside and plant extracts while being Free from Allergens, Margarita (19.2% ABV) - A refreshing twist on the Classic Additives and Preservatives.

Margarita, infused with Mint Available in 500ml and and Yuzu. A tart yet delicious 200ml bottles, the versatility drink! and freshness of our The Sunset Margarita (18.4% ABV) - A delightful spin on the Tequila Sunrise, elevated with Cognac and Pomegranate. The fruitier option!

Margaritas are perfect to provide perfectly mixed cocktails & drinks that:

• Save time The real Point of Difference of these Margaritas is • Reduce wastage their strength and versatility; they have been designed to • Ensure consistent quality work in multiple ways: • Control the strength and • Classic Margarita cocktails when shaken and served the kind of drink on ice.

Here's to creating unforget• Frosty delights as Frozen Margaritas with crushed ice. table moments for your customers!

• Refreshing Long drinks by pairing them with your info@pergoladrinks.com favorite mixers.

Pergola Ready to Drink Margaritas

info@pergoladrinks.com www.pergoladrinks.com

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Introducing Master of Malt Trade, the Award Winning Future Forward Drinks Wholesaler “Our industry is constantly evolving to meet customer needs, so as a supplier you must be able to rapidly evolve your offering and service to best support these” explains Liam Belton, Trade Lead at Master of Malt. “Modern hospitality requires a modern approach, we strive to deliver a service that keeps up with what we ourselves, as consumers, expect. For us, this is a focus on offering flexibility, simplicity and responsiveness to support modern trading.”

By following these tips, UK licensed on-trade establishments can capitalize on the growing trend for cocktails and sell more during the summer months.

Don't be afraid to get creative and offer unique and refreshing drinks to stand out from the competition.

Remember, summer is the perfect time to attract new customers and create a loyal following for your establishment.

Introducing Pergola's Margaritas

Issue 175

Master of Malt Trade stock and deliver an almost unrivalled range of over 15,500+ spirits, liqueurs, vermouths, sherries, bitters, wines and champagnes that are curated by their team of passionate specialists.

With an ethos of ‘by the industry, for the industry’, they have a focus on offering flexibility, simplicity and responsiveness to meet modern trading needs. There is no minimum order across their extensive catalogue, they also offer national next day delivery with an 8.30pm cut off time, as well as free delivery on orders over £200 (ex VAT). With an innovative people centric approach, their customer on-boarding and management systems offer a personal touch, with the convenience and accessibility of a multi-award winning digital platform.

The hospitality landscape is changing; unpredictability around consumer attendance and spending habits means that businesses are having to become incredibly nimble and flexible, whilst closely watching cashflow. It is with this foresight that Master of Malt Trade have extended their next day delivery cut off time to 8.30pm, to offer their customers the ability to navigate whatever situations arise with ease and minimal impact on the following days, from last minute events to unexpected busy periods, and running out of products.

Master of Malt Trade pride themselves on a digital first approach and want to lead the future of trade wholesale by making it easier to discover and order new products. They also have a flexibility of response in creating their own products, as part of their sister business Atom Labs, as well as wanting to take care of the future by working with responsible farmers who are sustainable in their methods and production, such as B-Corp certified Mijenta and the Oxford Distillery.

From caterers, bars, restaurants, nightclubs and hotels, to independent retailers, wholesalers and events companies, Master of Malt Trade is here to support your business. www.masterofmalt.com/trade

Plant-Based Dining Serving the Future: The Flourishing Trend of Plant-Based Foods 30

CLH Digital

Issue 175

In a world driven by conscious consumption and sustainability, the hospitality industry is undergoing a culinary revolution that echoes the values of its diners. The surge in demand for plant-based foods and the rise of vegetarianism and veganism over the past decade have reshaped menus and redefined dining experiences across the UK. This seismic shift towards plant-based offerings isn't just a fleeting fad but a transformative movement that requires the keen attention of every establishment in the licensed ontrade sector. This dietary evolution has not only brought about changes in individuals' eating habits but has also revolutionized the hospitality and licensed on-trade industry. As the demand for plant-based options continues to rise, the sector has had to adapt to meet the evolving preferences of consumers.

for the month of January. Since its inception in 2014, Veganuary has experienced exponential growth, with participation increasing from 3,300 participants in its first year to over half a million in 2020. This substantial increase underscores the growing public interest in plant-based diets. The growth of Veganuary, particularly over the past five years is a testament to the expanding appetite for plant-based dining experiences. The campaign's impact is evident not only in the skyrocketing number of participants but also in the response from the hospitality industry. Restaurants and pubs across the UK have begun to embrace the challenge, incorporating innovative vegan and vegetarian dishes that cater to a diverse range of tastes. This has sparked a culinary revolution, inspiring chefs to experiment with plantbased ingredients, flavours, and techniques

THE BLOOMING LANDSCAPE: A DECADE OF GROWTH

THE GENERATION Z FACTOR: A CATALYST FOR CHANGE

The journey from plant-based foods being considered a niche offering to becoming a mainstream culinary choice has been truly remarkable. Over the past 10 years, the UK has witnessed a staggering growth in the demand for plant-based options. According to industry statistics, the number of people identifying as vegan in the UK has quadrupled since 2014, and the vegetarian population has also seen a significant increase. This shift is not limited to the health-conscious; it's a reflection of broader cultural and environmental considerations. Over the past two years, there has been a remarkable surge in the adoption of plant-based diets among the British population, indicating a notable shift in public opinion and lifestyle choices.

Generation Z, born into an era of unprecedented connectivity and information sharing, holds the key to the continued success of plant-based offerings. This tech-savvy and socially conscious generation places a premium on sustainability, health, and ethical choices. They are not just customers but brand advocates who wield the power of social media to amplify their preferences, with one food blogger and influencer, stating: "For Gen Z, dining out is an experience that extends beyond taste. They want their choices to reflect their values, and plant-based options provide exactly that. Sharing their dining experiences online is a way for them to spread the word and encourage their peers to make similar choices."

Approximately 23% of UK consumers are actively trying to incorporate more plant-based foods into their diets, with 9% identifying as vegan or vegetarian. These figures position the UK as having one of the highest shares of plant-based eaters in Europe, second only to Germany.

CHEF CREATIVITY: THE KEY TO ADAPTATION

THE RISE OF VEGANISM AND VEGETARIANISM IN THE UK A significant catalyst for this movement has been the yearly campaign known as Veganuary, which encourages individuals to adopt a vegan lifestyle

The transition to a more plant-based dining landscape presents a unique opportunity for chefs to showcase their creativity and culinary prowess.

Chefs are faced with the task of devising dishes that appeal to the discerning palates of both dedicated vegans and flexitarian diners. This involves not only sourcing high-quality plant-based ingredients but also mastering the art of flavour balancing and presentation. From vegan "meat" substitutes to elaborate plant-based charcuterie boards, chefs are redefining the bound-

aries of gastronomy.

CAPITALIZING ON THE GREEN WAVE: TIPS FOR RESTAURANTS AND PUBS 1. Diverse Menus: Embrace creativity by offering a wide range of plantbased options that appeal to different tastes and preferences. From comfort foods to globally inspired dishes, variety is key.

2. Quality Matters: Don't compromise on quality. Just like any other dish, plant-based offerings should be flavorful, well-presented, and satisfying.

3. Collaborate with Experts: Partner with culinary experts who understand the nuances of plant-based cooking. Their insights can elevate your offerings and cater to discerning diners.

4. Educate Staff: Equip your staff with knowledge about plant-based ingredients and dishes. They should be able to confidently guide customers through the menu and offer recommendations.

5. Engage on Social Media: Leverage the power of social media to showcase your plant-based offerings. Engaging visuals and stories can pique the interest of potential customers.

6. Flexibility and Customization: Allow customers to customize their dishes, catering to various dietary preferences and restrictions.

7. Sustainability Story: Share the sustainability journey of your plant-based offerings. Transparency about sourcing and environmental impact resonates with conscious diners.

In conclusion, the plant-based movement is more than just a dietary trend; it's a cultural shift that reflects evolving consumer values. The growth of vegetarianism and veganism in the past decade, particularly among Generation Z, underscores the need for the hospitality industry to adapt and innovate. By embracing this trend with creativity, authenticity, and sustainability at the forefront, restaurants and pubs can successfully capitalize on this thriving movement and ensure a delicious, ethical, and vibrant dining experience for all.

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 plant-based 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

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.

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

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.

sales@peppaco.co.uk or find out more at www.peppadewfoodservice.co.uk

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:

*Source: IRI SIG Grocery Olives and Antipasti MAT 18/06/2022 **Source: Independent Toluna Insight with 1,000 UK consumers, March 2022

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CLH Digital

Issue 175

Chef's Buyer's Guide

New Wine Vintages from Bacchus Wines PLDC 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

imports, so prices stay low, offering solid markup potentials to venues all over the UK. 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.

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.” www.littlepod.co.uk

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

UK Champagne Sales Buoyant With Consumers Increasingly Trading Up Lanchester Wines has partnered with Champagne Moutard to bring its range of premium Champagnes to the UK trade. CLH spoke with James Dainty from Lanchester Wines: “Recent figures from Le Comité Interprofessionnel du vin de Champagne (CIVC) shows UK Champagne sales as steady with 28million bottles of Champagne exported to UK in 2022.

Non Vintage Brut Champagne the big success of 2022, accounting for 78% of all UK sales and, importantly, British 18-34 years old buying more Champagne than a year ago.

This is great news for the sector as we expect they will continue drinking Champagne as they mature with their wine choices increasing in value inline with their income.

Sales to supermarkets are on the decline but remain the go-to outlet for the big brands or value Champagne. However, we’re increasingly seeing consumers trading up to more expensive Champagnes which are most often sourced from the high quality on trade venues or independent off trade outlets who are able to offer advice and information. This trend isn’t specific to the UK. The Champagne region had two weeks of rains at the end of July/early August which can bring disease (Mildiou/Mildew), but

sun and warmer temperature are expected which will help the healthy growing of the grapes. We do not yet know how harvest will go, but there is already quite a lot of grapes this year. Vintage wines are ‘a photograph of the year’, a snapshot of unique climate conditions creating exclusive expressions. The blending of these vintages to create something utterly new and bespoke is a skilled craft and what makes Champagne brilliantly unique.

“Lanchester Wines has partnered with Champagne Moutard which, alongside is excellent Grande Cuvée Brut NV, creates the only Champagne made with old vine Arbane – only two hectares of this extremely rare grape can be found in the whole of Champagne! This grape is also blended into its Cuvée Six Cépages Brut Nature Vintage 2011 which is created using six of the permissible Champagne grapes (Arbane, Chardonnay, Pinot Noir, Pinot Meunier, Petite Meslier and Pinot Blanc – the seventh grape being Fromenteau) which is barrel fermented followed by 10 years on the lees. This is real craftsmanship and love for the wine, which the customer understands and translates to quality – this stands out for consumers who are seeking an exciting, unique Champagne.” www.lanchesterwines.co.uk

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CLH Digital

Issue 175

Sustainable Resources

Destination Charging: Harnessing Cost-Free EV Charging to Amplify Footfall and Revenue Did you know that when it comes to charging away from home, one in five electric vehicle (EV) drivers actively seek out locations that offer retail and hospitality amenities?

New research from Deloitte found the top amenities sought out by EV drivers while charging their vehicle include coffee and beverages (64%), bathrooms (56%), WiFi connectivity (55%), snacks and food options (43%) and a lounge or sitting area (42%). Interestingly, the survey also showed that as much as a quarter of EV drivers (one in four) are happy to wait up to an hour while their vehicle is charging.

Hotels, restaurants and other leisure sites offer a perfect location for the installation of EV charging facilities, says Tom Davies, Business Development Director for the PoGo EV Charging network: “EV drivers seek out safe, comfortable places to wait while they charge their vehicle and most hotels, restaurants and pubs tick all the boxes for what the driver is looking for –

whether it’s a business driver stopping for a coffee while they charge, or a family breaking their journey at lunch time.

will quickly align with businesses that share a similar outlook on sustainability and support zero emission driving.

“Adding EV charging to your parking area provides existing customers with an additional service and supports customer loyalty. It also helps you to unlock the value of your site by giving other EV drivers a reason to stop, who will be only too happy to use your facilities while they wait and become new customers to you,” he explains. “EV charging doesn’t have to be a costly service to provide. PoGo offers fully funded EV charger installation for landowners, where we take care of the costs and oversee the whole process from install to the ongoing maintenance and the customer service for drivers, so that you can reap the rewards of giving customers what they need.”

“EV motorists are growing in number and it’s a target market that is only getting bigger,” says Tom. “Catering for their needs now and building customer loyalty will put you a step ahead of the competition.”

There are now more than one million electric vehicles on UK roads, and a new battery electric car was sold every 60 seconds in the UK in the month of July. EV ownership is reaching a tipping point, meaning that more and more customers will be expecting EV charging facilities. Their loyalties

What Makes Wicker Such A Good Choice?

There are many key benefits to selecting sustainable wicker for your packaging and display options due to its environmentally and socially responsible nature.

It’s a natural renewable resource, growing quickly to replenish what is depleted, unlike nonrenewable resources such as plastics or metals. It’s also biodegradable and minimal chemicals are used during production so wicker will naturally breakdown over time and return to the earth without causing harm.

1. Renewable Resource: Wicker grows relatively quickly and can be harvested without causing long-term damage to the environment.

2. Biodegradability: Wicker materials are biodegradable, breaking down naturally over time, returning to the earth without causing harm.

3. Durable and Long-lasting: Sustainable wicker products are durable and can have a long lifespan if properly cared for.

4. Aesthetic Appeal: Baskets, Shoppers and Hampers have a natural, rustic, and complimentary traditional aesthetic.

5. Reduces Plastic Usage: By choosing sustainable wicker products over plastic-based alternatives, you help combat plastic pollution and its negative impacts on ecosystems.

6. Indoor Air Quality: Natural wicker materials do not offgas harmful chemicals or contribute to indoor air pollution, contributing to a healthier indoor environment.

Aside from the most impressive credentials of the sustainability of wicker, it creates a really, useful, tactile container perfect for food, drink, gifts, or storage.

From traditional hampers to storefront shopping baskets, small bread baskets, to deep storage baskets, wicker will last for many years. That’s what makes wicker such a good choice. www.candigifts.co.uk salesdesk@candigifts.co.uk 01502 501681

PoGo is already working with a number of partners to demonstrate the value of EV charging solutions, including a major partnership with Kew Green Hotels to kick start the hotel operator’s plans across the UK. The agreement will see PoGo create 40 new accessible EV charging hubs at hotel brands including Holiday Inn, Holiday Inn Express, voco and Courtyard by Marriott, that will provide a mix of ultra-rapid chargers to attract passing motorists, as well as overnight chargers to meet the needs of hotel guests.

To find out more about PoGo visit https://pogocharge.com or see the advert on the facing page.

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

“The bridge tower perfectly delivers on the brief to dispense a range of low- and nosugar drinks, while at the same time eradicating plastic waste and reducing the client’s carbon footprint.”

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

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 BCorp 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.

“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

TEAMWORK DELIVERS FIRST IN EUROPE DISPENSE SOLUTION The Smart Soda bridge tower incorporates 10 Multiplex® CRAFTtaps. Made from 100% stainless steel, each streamline post-mix valve tap delivers a durable and hygienic – easy-to-clean – dispense solution which ensures drinks are served at a consistent cold temperature and a consistent taste every time.

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.

“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.”

STAFF WELLBEING AND CARBON FOOTPRINT REDUCTION Smart Soda is the world’s first water company to offer functional pH-enhanced, 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-in-box drinks removes 120 (330ml) cans or 80 (500ml) bottles from the distribution chain.

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

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CLH Digital

Catering Equipment & Kitchen Fit-Out

Issue 175

Caterquip Ventilation – For All Your Blue Seal Fryers and Oil Filtration Commercial Catering Ventilation Needs

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

kitchen design service to help you build your ideal kitchen.

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

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.

They have strong relationships with all leading kitchen equipment suppliers, and they offer a

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

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 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.

Sparkling Glass Made Easy with the UC Excellence-iPlus from Winterhalter Sommeliers know the importance of sparkling clean glassware.

Serving fine or vintage wine in streaky or dirty glasses reflects badly not only on them but the whole business. The quality of the glassware your guests experience acts as a business card for your business. The latest version of Winterhalter's UC Excellence-iPlus glasswasher guarantees that even the most delicate stemware can be cleaned to the highest standards of cleanliness and hygiene, without the need for polishing.

lecting.

Winterhalter is often called "the home of glasswashing," thanks to its pivotal role in the development of professional glasswashing systems.

The company is constantly looking for ways to improve the quality of the results its range delivers. The current undercounter UC Excellence-iPlus models combine a range of technical innovations that allows all kinds of glassware to be cleaned perfectly, without the need of further attention, like polishing, before they are used in service.

Reverse osmosis removes minerals like calcium and magnesium which can cause streaks on glasses as they dry, delivering the best possible cleaning results. RO water gives the UC Excellence-iPlus the ability to clean glasses perfectly, and means that they are ready for use straight out of the machine with no need for additional and time consuming hand polishing

These include powerful insulation, eco-friendly chemicals, an integrated reverse-osmosis system and features that help to ensure hygiene like deep-drawn water tanks and rack guides specially designed to stop debris col-

One key to the UC Excellence-iPlus' superior performance is the wash arm. The wash arm reduces water consumption by up to 25%, which in turn reduces both energy and chemical consumption. This means an overall reduction in operating costs of up to 22%.

A four stage filtration system removes even the finest particles from the water, reducing how often it needs to be changed while increasing its cleaning power. The UC Excellence-iPlus can also be fitted with a hybrid water treatment system that offers both reverse osmosis filtration and a standard water softening system.

All of this technology allows the UC Excellence-iPlus to deliver the wash results Sommeliers demand, without the need for laborious and expensive polishing. This allows staff to concentrate on providing customers with the best possible service.

For further details, call Winterhalter on 01908 359000, visit www.winterhalter.com/uk-en/ or email info@winterhalter.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

Catering Equipment & Kitchen Fit-Out Issue 175

CLH Digital

The New DrainMinor C (Combi Oven Pump) 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!

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.

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 topquality products tailored to their specific needs Contact information for Midlands Warewash Solutions: www.MidlandsWarewash.co.uk Contact@MidlandsWarewash.co.uk 01384929099

Midlands Warewash Solutions

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

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Outdoor Spaces

Keeping Food Hot? We Have All The Answers First of all, you will want one of our world beating Kanga boxes and a Carbon Heater. You can then keep food hot indefinitely and fully comply with HACCP regulations.

Sounds too good to be true? Well we only supply premium German manufactured products from stock at incredibly low prices. The insulated box manufactured from top quality expanded polypropylene is a dense closed cell insulation material but incredibly light to handle when empty for example the GN insulted box with a 117 mm internal depth only weighs just over a kilo and yet holds a massive 21 lts capacity. Now combine the Kanga box with a Carbon Heater and the magic begins, hot food all the time!

Our range of Carbon heaters offers two voltage

options 12 volts for car operation using the cigarette lighter socket or 230 volt mains voltage for internal or external mains use. The big advantage of the Carbon Heaters they are absolutely fool proof just insert them in the bottom of the box turn on and forget, there are no consumer controls the temperature is pre-set at the factory at 75 deg C. The Carbon Heater is very light at only 700 grammes and does not take up much room only being 10mm thick. Dishes can be place on the Carbon Heater straight out of the oven up to 120deg C. Finally quick and easy to clean just wipe over with a damp cloth.

Contact Catering Equipment Limited on Tel: 0121 773 2228 or visit www.clickonstore.net or www.kangaboxuk.com

Park and Urban Furniture ational spaces across the world.

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.

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

Suitable for all weather conditions and environments, it has added value to many outdoor recre-

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 Spaces 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

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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

Beautiful and Functional

Villiers designs and creates beautiful furniture and works of art. Built with the finest materials and superb craftsmanship, pieces are individually made to last more than a lifetime.

Venturing into the great outdoors, the latest Villiers work features exquisite sculptures and large planters — launched this year and available in zinc and stainless combinations as well as rust and stainless steel finishes. Designed to breathe new life into external spaces, the materials are chosen so they can evolve with time and exposure to the elements – each unique to its surroundings.

Every Villiers piece is made to order, whether working to an existing design, or a oneoff bespoke commission. Designs can be customised with different colourways, shapes and sizes, and planters can be supplied with trees, adding the final flourishes to achieve a signature look.

With well-honed artisanal skills, Villiers combines traditional methods and machinery with modern tools and technology. One of the most valuable machines in the workshop is a 100-year-old power hammer, and blacksmithing is an integral part of the production process –

an ancient metal working skill that they are keen to keep alive through the specialist expertise of the team.

Alongside the new outdoor collection are beautiful dining and console tables, mirrors, lighting, and modern metal furniture, each designed to complement elegant and aesthetic interiors. Villiers has built an outstanding reputation over 30 years, with classic and contemporary pieces displayed in the finest hotels, private residences, yachts and luxury spas across the world.

Villiers will be exhibiting at Landscape, the industry trade show at NEC Birmingham, 27th and 28th

September 2023.

The new collection of planters are currently displayed at the flagship Linley store in Belgravia. You can view a selection of sculptures and furniture online at www.villiers.co.uk and keep up to date with the latest designs and works in progress on Instagram @villiersfurniture.

For enquiries and further details about Villiers, please contact the team at hello@villiers.co.uk or telephone 01799 516680.

UNIQUE SCULPTURES, PLANTERS AND FURNITURE

BEAUTIFUL AND FUNCTIONAL You can view a selection of sculptures and furniture online at

www.villiers.co.uk Contact the team at hello@villiers.co.uk or on 01799 516680

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Outdoor Spaces

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.

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

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

• “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.”

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

Increase Your Revenue with a Commercial Shading Solution

The battle for customers is tougher than ever, but with recent research suggesting 40% find the pub garden their Ultimate Happy Place, now is the time to make the most of your outdoor space and turn it into a haven for customers and a true talking point.

Whether it’s covering a terrace bar, expanding your seating area or providing a truly unique standalone outdoor experience, our commercial awnings and Louvred roof systems can create a unique feature for your business and add not just a significant WOW factor, but an area to be used again and again.

At Roché we offer award-winning retractable wall-mounted and freestanding awnings from leading German manufacturers Markilux and Weinor, as well as the stunning Louvred Roof systems from both Renson and Weinor. Our team of experts have over 20 years’ experience in advising businesses on the right shading solution to suit a variety of outdoor spaces, and can help you maximise potential revenue by increasing usable

floorspace, both kerbside and in any garden areas you may have.

All our products are made-to-measure and completely customisable to meet your exact requirements, with powder coated frames in a range of RAL colours and hundreds of weather-resistant fabrics to choose from. Take advantage of accessories such as lights and infa-red heaters to create a desirable location for customers to relax and be comfortable while they enjoy evening meals or drinks. For an added wow-factor you can add signwriting to help reinforce your brand and drive people into your premises who may have otherwise walked by without noticing.

Our teams of engineers and surveyors are based nationwide and use their experience to ensure each installation is completed to an extremely high standard.

Call us on 0800 060 8844 to arrange a free site survey or visit www.rocheawnings.com

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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Hospitality Technology

Blame It On Shrinkflation: Hospitality Operators Shrink Menus and Portion Sizes 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.

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,

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.

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.

Partnering with Enhance Hospitality is the best financial decision you will make.

See the advert on this page for further information.

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 waste – from keeping a stock inventory to keeping an eye on portion

AK Techotel Property Management Systems AK Techotel has been the leading supplier of Property Management Systems to the European hotel market for the last 40 years and have entered the UK market with a bang. Establishing themselves in Yorkshire, National Operations Manager, Alistair Brown, states, “It seems logical that eventually Techotel would reach the UK shores, and have found that there is definitely a need for what we can provide, the timing was great as their is definitely an opportunity here and with recent installations it shows Picasso may be what has been missing”.

“We like to think of ourselves not as a one size fits all supplier, but more of a bespoke package builder, where we build the elements of the Picasso PMS around your wants and needs”.

“Take for example the recent development of our digital assistant ’Mona’, we could see that the hotel users of the future did not want to wait, they wanted everything now, at their finger tips, or in this case on their phone, so we took the entire reception process and revolutionised the front desk, everything that used to slow down the check in at a traditional hotel reception is now performed digitally, by the PMS and by “Mona”” Alistair continues “Mona is really pushing boundaries in changing the norm, leading the way in a world where contactless reception is now almost expected, we have gone several steps further. We have seen the evolution of the traditional role of front of house move from the computer screen to more meet and greet, adding the traditional extra touch to the guest experience that the UK Hotel market is well known for, Mona allows the hotel reception to do just that”.

since 1983. The features that have recently been released include their entirely integrated Channel Management System, their commission free online booking engine, their mobile housekeeping and maintenance application and their mobile bar and restaurant system that can now be operated from the phone, to name but a few.

Having seen how Europe have sprinted ahead with mobile technology within the restaurant and bar industry, Techotel decided that they should look to integrate their handhelds with Picasso, where not only it is linked to the Bar and Restaurant Module ”Appetite”, but is also able to provide the waitering staff with up to date information regarding the requirements of the hotel guest. So for example, if a guest is celiac, they would only need to record this once. The information would be available not only on their hotel booking, also at the dumb water but also in the hands of the staff who are serving the guest.

In recent years AK Techotel have developed a whole range of products for the hotel market, to go alongside their staple product, their Property Management System, Picasso.

The release of the Mobile EpoS is just one extra feature that helps Picasso stay ahead of the competition. Alistair Brown concludes, “we are not just the Hotel system of today but we are already thinking and developing what the Generation Zeds are going to require in the future and personally I cant wait to see where it takes us”.

Picasso is the PMS that AK Techotel have developed, supplied and supported throughout Europe

Visit www.techotel.ie or see the advert on the facing page for information.

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Hospitality Technology Could Cobots be the Answer to Crippling Staff Shortages?

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

Triggered by Covid lockdowns and compounded by Brexit, the shortage of workers is forcing many restaurants to restrict trading hours, and hotels to leave rooms uncleaned on certain days a week.

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

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

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

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

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

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

Rather than taking the human interaction aspect away from restaurant service, Softbank’s tray delivery robots simply look after the “bussing” side of the job (bringing and removing dishes), meaning staff are present in the dining room at all times and able to respond quickly to customers’ needs.

Bensi said: “Because the waiter isn’t constantly going to and from the kitchen, stuff just happens: customers can order that extra bottle of wine, a side, a pudding, and suddenly you have the average price per sitting going up, and the table turnaround time going down, because when the customer is ready to ask for something it can happen straight away.”

For hotels offering room service, Softbank’s W3 robots can be programmed to integrate with the lifts and will call the guest to alert them once their order is outside their door.

It’s true to say that many hotels and restaurants adopted technological aids to help them through the pandemic, with operators forced to adopt automated methods to keep guests and staff safe.

“We know that in the hospitality industry it’s a real struggle to recruit and retain staff: robots can help add additional support to existing teams, plug labour gaps and shortages, and work when necessary to improve processes.”

Could it be the time has come for operators to recognise that technology isn’t limited to helping with bookings, ordering and payments? Perhaps it could also provide hospitality businesses with new team members - and quite possibly help them stand out from the competition too.

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

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

MemSec™ EPoS - User-Friendly & Feature-Rich EPoS System for the Hospitality Trade MemSec™ EPos produce one of the most user-friendly yet feature-rich EPoS systems currently available to the hospitality industry.

For over 25 years, MemSec™ EPoS has provided IT solutions to customers in the hospitality industry. We provide each customer with a system tailored to their individual requirements, at a competitive price.

One of the most important factors in MemSec™ EPoS’s approach to systems development is the recognition of the types of users our customers are likely to employ. Unlike in an office environment, hospitality staff cannot be expected to be computer literate, and staff turnover

levels can be high.

We therefore design our programs to be useable with the minimum amount of training, and by staff of all ages and abilities.

As well as providing software that users love, we install all the requisite hardware to ensure that you get the best from our programs. Various configurations are available to suit your requirements, and all are available via rental or purchase schemes.

For further information, see the advert on this page or visit www.memsecepos.co.uk

Hospitality Technology 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.

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 finan-

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cial performance effectively. With full cloud business analytics, CES Touch also provides businesses with realtime 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.

CardsSafe Continues to Support Hospitality Businesses 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 upsell, 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-and-dash, 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

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Issue 175

Products and Services

Bidfood Celebrates The 12 Months Of Christmas With The Launch Of Its Festive Range As one of the UK’s leading foodservice providers, here at Bidfood we have a passion for great food and are always focused on going the extra mile for our customers. Being the best is a key part of our ethos, and we strive to deliver service excellence, making life easier for customers and helping them grow.

The success of our customers is paramount to us and we believe that providing great service is more than simply dropping off deliveries, it’s about adding value. Our expertise, industry knowledge, nutritional advice and guidance on food standards and legislation help to keep our customers ahead of the curve.

As we know in the food service industry the festive season doesn’t just start and stop on the 12 day lead up to Christmas. Therefore operators need to be prepared and ready well in advance for what is most wonderful but also busiest time of the year.

PREPARATION Preparation is key in the build up to Christmas and is something that should be taking place months in advance.

With all sectors requiring similar produce at the same time, suppliers can often be left with unavailability. To avoid this happening it’s crucial to work closely with account managers and support teams to plan menus in advance and to make sure products are readily available.

FESTIVE MENU MUST-HAVES Christmas time is all about having a fun and sprinkling a little magic, and what better way to do this than with a dedicated festive menu. Guaranteed to get consumers excited and also provides an excellent upsell opportunity

with over 1 in 3 willing to paying more for festive specials versus regular menu options.

Despite Christmas foods being ladled in tradition, it shouldn’t mean that your festive menu is predictable. In fact, to ensure no consumer is left out, a variety of ‘musthaves’ are needed to go alongside the festive offering.

Classic comfort foods, winter warmers, indulgent choices and a few usual favourites should all piece together to make the perfect Christmas menu. A slow-cooked short rib of beef with rich French onion gravy lends itself perfectly to this. Or for a sweet treat, a twist on the cult classic, sticky toffee Christmas pudding drizzled with toffee sauce is sure to be popular with consumers.

While many take the festive period as an opportunity to indulge, there’s still a demand for lower calorie options as well. Operators need to ensure that while they offer plenty of indulgent treats, they’re not forgetting the health conscious consumer either. The same is true with meat-free options. Although we think of turkey, gammon and ham around Christmas, vegan and vegetarian dishes aren’t to be forgotten about either, our phat vegan mushroom & leek pie is a delicious perfect meat-free main that consumers will love!

CHRISTMAS TIPPLES And remember, it’s just as important to have a strong drinks offering, both hot and cold. Applying a festive twist to a premium drink by infusing with alcohol or providing a limited edition option are all likely to be popular. A gingerbread latte, Baileys hot chocolate or a hot apple cinnamon cider will all be a hit amongst consumers.

See the advert on the back cover or visit www.bidfood.co.uk

Allergen Checker: Empowering Food Safety and Confidence virtual food cupboard, housing accurate allergen data for each ingredient. This initial step lays the foundation for precise allergen information.

• Create Dishes: With your ingredients catalogued, crafting dishes becomes a breeze. As you create dishes, Allergen Checker automatically generates detailed allergen information for each one. This real-time accuracy ensures that you’re providing the most up-to-date information to your customers.

• Generate QR Codes & Labels: The magic unfolds as you effortlessly generate QR codes and labels for your dishes and products. These become your bridge to customer transparency and confidence. Place them on menus or packaging, enabling customers to access comprehensive allergen information instantly.

In a world where allergen transparency can make or break a customer’s dining choice, Allergen Checker is your ultimate ally. Join a community of forward-thinking businesses that prioritise safety, build trust, and elevate the dining experience.

Navigating the intricacies of food allergies and safety regulations can be a daunting challenge for any food producer or business. This is where Allergen Checker steps in, offering a comprehensive solution that not only streamlines compliance but also enhances customer confidence. What truly sets Allergen Checker apart is its innovative QR code system.

In a world driven by convenience, this feature empowers your customers like never before. A quick scan of the QR code, placed conveniently on your menus or a printout of the individual labels for your packaging, opens up a world of accurate allergen information. Customers are no longer left in the dark; they can make informed choices tailored to their dietary needs, fostering trust and loyalty.

Our platform’s significance goes beyond just meeting current labelling regulations, including Natasha’s Law. It anticipates the future with the potential enactment of Owens Law, ensuring your business remains ahead of compliance requirements. With Allergen Checker, you’re not just adapting; you’re thriving in an evolving landscape of food safety.

Say goodbye to allergen-related stress and hello to a new era of culinary confidence. Explore Allergen Checker today and unlock a safer, more informed, and truly satisfying dining journey.

A Simple 3-Step Process

For further information see the advert on the inside front cover or visit www.allergenchecker.co.uk

• Add Ingredients: Begin by seamlessly inputting your ingredients into our user-friendly system. Our platform becomes your

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 See page 19 or contact Louis Farry by phone or email: louis.farry@oilchef.com or Tel. 07448419664

5 Top Cellar Management Tips That Will Save You Time and Money Savings can simply be made by adjusting your cellar management. Here Clear Brew has outlined a few useful management tips to help you reduce beer waste and save money.

1. Beer is classed as food and should be treated in line with Health and Safety Legislation. Regularly checking the date on beer and rotating older stock to the front will help to reduce the amount of beer wasted.

2. The cellar should be maintained between 11-13 C. If it's too cold, your ales may become hazy and flat. Too warm results in fobbing, wastage, poor product quality, and ultimately reduced profits.

3. Cellar hygiene is crucial for protecting beer quality and preventing waste. This includes cleaning the cellar, maintaining the beer lines, and ensuring that all associated equip-

ment is functioning correctly. Using a company such as Clear Brew which provides a fully managed 3-weekly service will also help reduce waste and water, chemical and gas usage.

4. Stock control is important for preventing beer wastage. If needed, order smaller container sizes and ensure a keg is used within 5 days and a cask in 3 days.

5. Turning off all dispense gases at the end of the day not only reduces risk if there is a leak overnight, but it also reduces the chance of kegged products becoming over-carbonated, which in turn can impact yields and profit.

More information can be found at www.clearbrew.co.uk or see the front cover.

Design & Refit

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Sparcstudio Collaborates with Pennyhill Park 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. The luxury cabanas, designed by Sparcstudio, are like a luxury hotel room set in nature.

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

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

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

The cabanas 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 final product . We worked closely with the client team to create the fully bespoke design, with the aim of creating a luxurious guest experience much like you would expect in a treatment room or hotel suite.”

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

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

Bayes.

The team used millboard decking and a wall cladding system with solid surface tops from Caesar stone. 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. Examples of the team’s work includes the £14 million Sopwell Cottonmill Spa; South Lodge Spa for the Exclusive Collection; Dormy House Spa and Calcot spas in the Cotswolds; Aqua Sana Forest Spas; Champneys Mottram Hall, and Third Space at Tower Bridge. They recently completed works on an £8 million new Harrods Hair and Beauty spa on the 5th floor of the Knightsbridge store. www.sparcstudio.co.uk time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish.

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

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Design & Refit

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 ‘offthe-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

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 timeserved 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!

Design & Refit Indoor Dining & Bar Furniture As Autumn beckons, our focus moves to creating memorable, visual and comfortable indoor hospitality spaces to enhance your customer experience, dwell time and your revenue.

But what suits your venue’s style?

Woodberry, longtime experts in supplying outdoor furniture, have now launched a range of indoor furniture based on client favourites.

This first indoor range sees dining, bar and café furniture in 4 distinct styles.

TRADITIONAL If your venue is more traditional with cosy interiors and a focus on wooden furniture, Woodberry has you covered with a range of dark

wood dining and bar furniture.

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COLOURFUL BISTRO

SCANDI-STYLE MINIMALISM

Featuring brightly coloured mix and match metal chairs, colourful vintage For sleek, minimalist interiors, there distressed tabletops, and marble effect pedestal tables. This bistro is a range of design-led light oakcoloured chairs and pedestal tables. range offers subtle Parisian elegance Each chair has a distinct design style or bright colourful vintage vibes. that can easily be mixed and matched.

Woodberry is keen to understand INDUSTRIAL what furniture works best for your For stand out, quirky industrial look needs so please talk to the friendly interiors, Woodberry has developed team about your requirements. their iconic outdoor designs for For an indoor furniture brochure indoor use. Gabion cage base tables call our team or download a copy can be filled with your choice of filling. Or if long communal tables work from the Woodberry website best for your venue, the Discovery 01926 889922 Range Tables and Benches have black mail@woodberry.co.uk metal legs and chunky wood effect tops. www.woodberry.co.uk/brochures

Adveco FUSION - The Next Generation Of Packaged Low-Carbon Electric Water Heating

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.

FUSION-T 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).

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.

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/

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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.

Make a Style Statement With Stacking Chairs

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When planning events and catering for busy periods in your venue, there’s nothing more useful than stacking chairs. Often, the temporary nature of these chairs is reflected in a basic design, which isn’t suitable for every occasion. However, the good news is that Trent Furniture supply a great choice of stacking chairs, which look good enough to be part of the furniture on a permanent basis!

The brand new Loopback Stacking Chair is the newest addition to Trent’s bestselling Bentwood range, which is inspired by classic Parisian 19th century bistro style. This chair features all the effortless elegance and durability of the original Loopback Side Chair, but with the ability to stack up to eight high when not in use.

With a chic and versatile walnut finish, it’s available with a wooden seat or with an upholstered seat pad in a choice of over 100 fabrics including vinyl and faux leather.

Another great choice for stackable chairs with style as well as functionality is the York Crossback Stacking Chair. Perfect for venues with a contemporary rustic vibe, this chair is full of character and is available in a great choice of walnut, light oak, vintage oak and dark oak, with 15% off currently available on the vintage and dark finishes. Again, stackable up to eight chairs high when not needed, it’s the perfect addition for busy bars, restaurants, cafés and more. Choose from a simple wooden seat or add upholstered seat pads in a fabric of your choice to complement your colour scheme.

Whichever stacking chair you choose for your bar, restaurant, pub or café, you can be assured of great value and contract grade durability that’s built to last in a hospitality setting. To find out more about Trent Furniture’s great range of stylish stacking chairs, please call us on 0116 2989 927 or fill in our contact form at www.trentfurniture.co.uk

Design & 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 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

Saniflo UK - a leading designer and manufacturer of macerators, pumps and lifting stations - continues to solve some of Britain's quirkiest plumbing issues while providing best-in-class technical consultation to ensure the right product is specified first time.

In March 2023, a 100-year-old twostorey guest house apartment above commercial premises in Inverness received a new Sanibest Pro to replace a non-Saniflo macerator that had been changed three times in seven years and had required multiple repairs and maintenance due to clogged blades.

The experts at Saniflo advised the property owner that the Sanibest Pro, although usually specified for commercial applications, would suit this domestic scenario because a more powerful product was required to dispose of items that clog blades, such as wet wipes.

The Sanibest Pro occupies the same space as its defunct predecessor, so no additional plumbing or pipework was required.

Matt Watson, Saniflo National Sales Manager, recommends that customers call the Saniflo technical team to doublecheck their requirements as every situation differs, and there may always be a better solution. He says: "Our engineers often attend call-outs where a product has been misspecified. We would always recommend a commercial product for an application like this, particularly when members of the public use the facility. Guests often don't follow disposal guidelines and put bulky items down the WC; they don't tend to worry as they do in their homes, so mitigating for that is important."

Reader Enquiries: 020 8842 0033 or go to www.saniflo.co.uk

Saniflo's Sanibest Pro Provides Robust Service For Guest House

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Education and Training

Issue 175

CLH Digital

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 longstanding 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 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 or see the advert on the following page.

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.

Increasing Customer & Staff Loyalty In One Easy Step Repeat custom & Staff Retention Starts With Great Training Times are tough and businesses are constantly looking for new areas in which they can save money. Retaining customers is cheaper than acquiring new ones so customer loyalty is vital to profits. How can you encourage customers to stay for another pint?

Simple, by ensuring it’s the best pint they’ve ever had! How do you do this? By ensuring staff are fully trained and reaching their potential.

Investing if your staff will also have a knock on affect on staff retention. If staff feel valued, they are less likely to leave. So customer loyalty and staff loyalty are inextricably linked.

This is something Chemisphere UK are very aware of and is one of many reasons behind the opening of their brand new Training Academy at their Trafford Park head office. The unique facility brings together classroom training with real hands-on practical training in their purpose-built fully operational training cellar. This set-up means delegates can learn all the theory and then put it into practice immediately – honing their skills until they get it right.

“It is a widely held belief within the industry that quality standards could be, and should be, higher. We have always believed and supported this” said Linda Adamson, Marketing Manager at Chemisphere.

Chemisphere is primarily a manufacturer and supplier of detergents for beer line cleaning and ware-washing and over the years has become increasingly aware of worryingly low industry quality standards. This is where the idea of the training academy was born. Now up and

running and welcoming delegates on a wide range of courses, the academy is helping to raise quality standards across the industry.

The training academy and the wide range of courses it offers is led by brewing industry luminary Allan Stevenson. “What Allan doesn’t know about beer, beer quality and the industry as a whole, isn’t worth knowing!” said Linda Adamson. Allan added “My background in quality training and being one of only a handful of International Draught Masters in the world means we are offering the highest standard of training by an accredited trainer.

Delivering the perfect pint starts with immaculately clean beer lines and glassware – and that’s where Chemisphere feel they can really make a difference. They are so committed to the industry’s mission that they are slashing the prices of their courses for the first 12 months to make them accessible to everyone and encourage as many companies as possible to educate themselves correctly. They want this to be ‘the year of the beer’ and are doing all they can to spread the word.

They offer a wide variety of training courses, from one hour Perfect Pint courses to day-long Masterglass courses for technicians and quality teams – there is a course for everyone from as little as £10 per person*. They also have the knowledge and flexibility to create bespoke training courses to meet your unique needs – either at the Training Academy or at your premises.

Visit www.chemisphereuk.com/trainingacademy for more information *based on maximum number of delegates being booked on course

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Property, Professional and Recruitment Hospitality Businesses Look For Green Growth Opportunities Issue 175

FOCUS ON EFFICIENCY The first step to a greener kitchen is investing in more energy-efficient equipment – and while the initial capex is higher, energy savings pay off in the mid-term. Electrification especially is transforming modern kitchens. Energy Star reports that induction kitchen appliances deliver about 85% of their energy to the food being cooked, compared to 45% for gas appliances, as well as reducing the amount of energy needed for ventilation.

EVOLVING MENU OPTIONS Changing demands of today’s hospitality customers are also driving opportunities. A recent study by Foodprint from Nutritics found almost

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indicating that one third of restaurant customers are more likely to choose establishments that source ingredients grown locally and organically.

With many smaller hospitality businesses continuing to struggle in challenging operating conditions, owners are looking for new ways to achieve their growth aspirations. As sustainability climbs up the agenda for consumers and policy-makers, hospitality operators are recognising the business benefits of going green.

Our most recent Business Confidence Survey found that 73% of hospitality businesses are falling behind their turnover forecasts for H1 2023.

Yet, with 64% aiming to grow their revenues over the next 12 months, new growth opportunities are needed. One such opportunity can be found in a focus on sustainability, which can attract new customers, boost profitability and support global net zero ambitions.

CLH Digital

WASTE NOT, WANT NOT

half (45%) of UK consumers feel a venue’s commitment to sustainability is an important part of deciding where to go and spend money. Indeed, sustainable considerations are expected to have profound impact on menu design, especially for younger consumers.

Each year, The Unilever Food Solutions Future Menu Trends Report canvasses the opinion of 250 professional chefs, to determine the trends it feels will shape the food and beverage industry. For 2023, it predicts that vegetables will see a “promotion from side-dish to main event” in response to increasing numbers of vegan, vegetarian and flexitarian diners looking for well-crafted plant-based foods.

67% of its operator panel also predict that sourcing local ingredients that help to reduce the carbon footprint of restaurant dishes is a trend that consumers are increasingly looking for. Indeed, the National Restaurant Association’s 2022 State of the Restaurant Industry report

While reducing single-use plastics and increasing recycling are important in demonstrating greener practices, businesses should look at the impact of cutting food waste. The average hospitality business throws away more than 100kg of food every week, half of which is preventable, reports Sustainability Victoria.

GO FOR GREEN Pursuing energy and waste efficiency not only reduces overheads but prepares hospitality businesses for an increasingly sustainably-conscious consumer base. Adapting your business to meet these opportunities will likely require some investment. At Capify we offer a range of business loans and have helped thousands of small businesses meet the opportunities of a changing business landscape.

Check to see if you’re eligible for one of our loans with our online eligibility checker. Or, if you’d prefer to talk to a member of our team, we’d be happy to guide you through the process.

Give us a call today on 0330 822 4906, visit www.capify.co.uk or see the advert on page 15.

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

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Property, Professional and Recruitment Issue 175

Goldstar Chefs

The loss of EU free movement and flexible working work-life balance are among the leading causes behind the dramatic labour drain in hospitality industry.

Attracting and retaining Chefs is the Achilles Heel of running a hospitality business.

The ‘new normal’ job market has evolved to working from home, shorter hours and weekends off. Desk jobs and transport are attracting hospitality workers by the droves with higher pay and a better work-life balance.

Many EU-nationals who worked in the industry have either returned to their home countries, or have chosen other occupations after gaining UK

settlement.

Much of UK’s hospitality industry to date has been shaped by migrant labour.

It seems only those coming to UK for a better life have the motivation and willingness to work in demanding roles, and at reasonable salary levels.

The government has modified skilled worker immigration allowing employers greater scope to hiring foreign nationals.

Whilst the bar for EU nationals has raised it’s been lowered for non-EU nationals. This has made it unattractive for EU’s due to visa costs. However, it remains appealing to people from non-EU countries who have a different perspective of coming to work in the UK. Goldstar Chefs are nationwide recruitment organisation and hospitality immigration specialist busy procuring skilled Chefs from around the world for UK’s varied and diverse hospitality industry. Sectors include Restaurants, Hotels, Events Caterers, QSR brands, Pubs and any foodservice operation that needs Professional Chefs.

Goldstar Chefs gives you an optimal and cost effective staffing break-

Protect Your Pavement Licence

What a wonderful summer!

The ability to sit outside and enjoy refreshments has been a huge benefit to businesses and their customers. If you have outside seating on an area owned by the local authority, it will need authorisation. In the past, that has been by a Local Authority Highways licence, but the pandemic saw the introduction of what was originally intended as a temporary scheme to help with business recovery after lockdowns with a favourable, new lower cost, fast-track Pavement Licence system which does

not require separate planning permission. Be aware these Pavement Licences are due to expire on 30 September 2023.

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

NOT YET GOT A PAVEMENT LICENCE?

If your business could benefit from outside seating and you have not yet applied, you need to check the Regulations to take the best advantage of this system. To be eligible, your business must use (or propose to use) premises for the sale of food or drink for consumption on or off the premises. Such businesses include pubs, cafes, bars, restaurants, snack bars, coffee shops and others. A Pavement Licence allows furniture on a designated area of the ‘highway’ (which includes a pavement) for your customers to eat and drink in that area.

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

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

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 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.

PROFITABILITY & OPERATIONS

MANAGING PEOPLE

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

Our experts will analyse your entire operation and also its key operating

through that can transform your business. Discover the most potent and productive avenue to attract and retain Chefs.

Our team are intuitive business-minded people who are on your side, who understand your problems, see what others can’t, and give you solutions, answers and of course, the Chefs you want You too can have dedicated professionals who are passionate, committed and be assets in your business Chefs specialising in Worldwide cuisines as well as British are ready and waiting.

You get more than CV’s. You will see skill demos on video as well as other visuals. We do meticulous skill checking, and enable your direct involvement in the vetting and selection process. You get superior practical knowhow and simply the best care and attention.

Are you having Chef headaches? The cure is Goldstar Plus Contact us now, we’re at your service 24/7 . We will visit you in person any where in UK. Make the call, and get your life back!

Call 0203 930 8969 or www.goldstarchefs.co.uk

Managing people brings with it a whole set of new skills that are now need-

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.

ed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development.

MARKETING We will help you build a workable, planned Marketing Strategy. From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online advertising, to print design, Promotions and offline advertising, your Hospitality business should be constantly working on ‘’ all things Marketing’’.

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.

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

W! NE

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

EAST DEVON VILLAGE

DEVON ESTUARY TOWN

CORNWALL VILLAGE

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

For Attention Of Investors

4837

LH £75,000

2160

FH £195,000

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

2158

Popular Village Pub/Restaurant

LH NIL PREMIUM

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.

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

ANNUAL STARTING RENT OF £10,000

REF: 4601

DARTMOOR, DEVON

NORTH DEVON VILLAGE

DEVON COUNTRY VILLAGE

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

Sought After Devon Village

DUCHY LH: £325,000

2149

FH £399,950

THINKING OF SELLING? CALL FOR A FREE VALUATION

4838

FH £445,000

4758

01392 201262 www.stonesmith.co.uk

LEASEHOLD

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

• 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

LEASEHOLD

SHAFTESBURY, DORSET

NR. SALCOMBE, DEVON

Village Store & Tea Gardens

SOUTH HAMS, DEVON

• 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.

TORQUAY, DEVON

4836

• 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