CLH Digital - Issue #176

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 176

Pubs Enjoy Bank Holiday Boost www.CLHNews.co.uk

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But Staff Shortages Result in 5 million Lost Pint Sales

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The nations pubs enjoyed a welcome boost in sales over the latest and last bank holiday weekend before the festive season, but industry bosses have said they missed out on a further £22 million in sales due to a shortage of staff.

An estimated 57 million pints were poured and enjoyed during the bank holiday

weekend, but five million more, worth £22m, could have been sold if operators were not battling with severe staff shortages, currently holding back many pubs and the hospitality sector generally, with pub revenue likely down around 8% as a result.

(CONTINUED ON PAGE 3...)

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CLH Digital

Issue 176

Editor's Viewpoint

Welcome to the latest issue of CLH Digital In what was last long weekend of the summer, we Brits did what we traditionally do - headed out to enjoy the August bank holiday. Being based in Bournemouth we get a rather “qualified” view on just how successful a bank holiday is.

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

As our lead story reveals, the sector enjoyed a welcome boost in sales. However, and I speak as an exoperator, it is clear just how much of an impact the staffing shortages are having.

EDITOR

Peter Adams

The unmistakable buzz, the seamless service, and the mouthwatering meals that we once took for granted have been replaced with something far less “appetising”.

The staffing crisis that has plagued the UK's hospitality industry is coming to a head, and it really is time we address it.

Enjoying a bank holiday Staycation I saw first-hand just how stretched operators and their staff were, and it is rather painful to watch. I have experienced it myself - the chaos that staff shortages bring - and I can only sympathise and admire operators in the sector generally as it “paddles its canoe” through this storm.

The sector, according to the BBPA, generates £1.6bn in tax for the Treasury across the whole of the summer season. I’m sure it will either equal or surpass that this year simply due to inflation, but imagine how much more the Treasury would take if the sector was fully staffed.

I highlighted in a recent comment when I attended a hospitality seminar, how the situation has grown so dire that operators are now forced to rely on semi-skilled workers, resulting in what can only be described as a "de-skilling" of our once-proud kitchens.

With the sector having to compete with supermarket prices and “meal deals” it is vital that we offer that unique experience that simply cannot be matched elsewhere.

In June former government minister George Eustice called for EU workers to be allowed into the UK to ease post-Brexit shortages, and UK Hospitality said staffing was in "serious crisis" - with vacancies 48% higher than pre-Covid.

The government must recognise the urgency of this situation and take meaningful action.

Adding hospitality workers to the shortage occupation list is a necessary first step. This designation would help attract skilled workers from abroad, alleviating the immediate crisis. However, this alone is not enough.

We must also invest in training homegrown talent. The hospitality industry can, and

TELEPHONE:

01202 552333 FAX: 01202 552666

www.CLHNews.co.uk @CLHNews should, be a source of sustainable employment for our citizens. By investing in training and development programs, we can nurture a new generation of skilled workers who are not only adept at their craft but also proud to represent British hospitality.

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The benefits of such investments are manifold. They would not only address the current staffing crisis, but also help to raise the overall quality of service in our establishments.

This would, in turn, boost the reputation of the UK's hospitality industry on the global stage, attracting even more tourists and bolstering the economy.

EDITOR

Furthermore, the government should work closely with industry bodies to identify and support initiatives that promote careers in hospitality as an attractive and viable option for young people. From apprenticeships to scholarships, there are numerous avenues through which we can build a workforce that is skilled, passionate, and dedicated.

David Bartlett Guy Stephenson

In conclusion, the staffing crisis in the UK's hospitality industry is not just a short-term inconvenience; it's a threat to the very essence of what makes our country so special.

Operators are struggling, menus are shrinking, and the August bank holiday has served as a stark reminder of how successful we can be with the right support and action.

Matthew Noades

Peter Adams

SALES EXECUTIVES

PRODUCTION & DESIGN PRODUCTION & WEB ADMIN Charlene Fox

Published by Published by

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

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

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

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Pubs Enjoy Bank Holiday Boost Issue 176

CLH Digital

3

But Staff Shortages Result in 5 million Lost Pint Sales (CONTINUED FROM FRONT COVER)

a report into labour shortages in the hospitality industry and the possible use of the immigration system as a response.

A recent cross-industry survey conducted by the British Beer and Pub Association, British Institute of Innkeeping, Hospitality Ulster and UKHospitality, revealed that 61% of hospitality businesses are currently experiencing staff shortages, with 42% reducing opening hours on weekends due to a lack of team members.

LESS TREASURY REVENUE For over two years hospitality has had the highest vacancy rate of any sector, with the most recent ONS figures showing the UK’s average vacancy rate is at 3.2% with hospitality almost two percent higher than that at 5.1%.

With £1.6bn usually generated in tax for the Treasury across the whole of the summer season, the BBPA is calling on the Government to take action to solve the staffing crisis to allow pubs to unlock their full economic potential.

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “Our pubs support economies across the country and during the summer season they thrive on welcoming people from near and far, but they are being held back by an ongoing staffing crisis.

“Businesses are taking initiatives to overcome these challenges through altering menus and shortening hours, but ultimately this means they are not trading to full capacity and in turn that means lower sales and less revenue generated for the Treasury.

"We urgently need the Government to implement solutions to solve the staffing crisis by making changes to the youth mobility scheme and widening the Shortage Occupation List, because brilliant pubs thrive on brilliant people, and we need more of them to reach our full economic potential."

BREXIT TO BLAME? The staffing crisis sector has resulted in further calls for the government to add hospitality workers shortage of occupation list (SoL).

In March this year the Migration Advisory Committee (MAC) produced

The report findings rejected the need to add hospitality workers to the SoL despite record levels of vacancies stalling the recovery of the industry.

UKHospitality Chief Executive Kate Nicholls said at the time: “As we have continued to highlight, we need to have a pragmatic and sensible approach to immigration and that simply isn’t the case now.

Before the summer season got underway the Bristol hoteliers made an urgent plea to the Government to relax some of the post-Brexit rules which, they said have hindered their ability to recruit in recent years and has caused “huge problems” for the hospitality sector, which has traditionally drawn heavily upon European workers to help staff hotels, pubs and restaurants.

Prior to Brexit, it was estimated that the UK hospitality sector employed more than 400,000 EU workers, however pre-summer season EU employees made up just 28 percent of the UK’s hospitality workforce, compared to 42 percent pre-pandemic.

Anticipating a summer staff shortage Raphael Herzog, Chair of Bristol Hoteliers Association (BHA), said: “The past few years have been extremely challenging for the hospitality sector and there are still some huge difficulties to overcome.

“While the sector continues to invest significantly in growing its own talent, there needs to be changes to our immigration system to enable businesses to fill essential skills gaps.

“Brexit, the pandemic and now the cost-of-living crisis, particularly in terms of energy prices, have created the perfect storm.

“The Shortage Occupation List is a critical part of that and adding chefs to the list is a simple move that can have enormous benefits. In our evidence submitted to the MAC, we highlighted how a quarter of members told us they would restrict their trading hours if this level of chef vacancies continued. This is likely to be on top of cutbacks many businesses have already been forced to make.

“One of the biggest issue for us remains recruitment in some key areas of our businesses, such as chefs, food and beverage staff, room attendants and so on, which is why we think it is time for the Government to look at relaxing some of the Brexit rules.

“It’s not just chefs. Critical roles like supervisors, executive housekeepers and multi-lingual receptionists are all in high demand from the sector but they are just unable to be filled. A reclassification of these important roles to make them eligible for the skilled visa route would provide a massive boost.

“The country is on its knees because of a shortage of staff in so many sectors, which is why we are urging the Government to open up the EU borders more and give many British businesses the helping hand many of them so badly need.”

“I’d urge the MAC to recognise the value hospitality can bring to the economy, when it’s operating at full strength, and grant our requests to help alleviate the devastating shortages that continue to plague our sector.”

“HUGE PROBLEMS”

“This will help not only hotels and other hospitality providers, but many other sectors which have also been struggling with staff shortages, to help get Britain’s businesses back on their feet.

GOVERNMENT RETHINK BBPA’s Emma McClarkin also urged the government to rethink its approach to the SoL list and hospitality, she said: “We urgently need the government to implement solutions to solve the staffing crisis by making changes to the youth mobility scheme and widening the shortage occupation list, because brilliant pubs thrive on brilliant people, and we need more of them to reach our full economic potential”.

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Q&A with Simon King, Igniting Hospitality 4

CLH Digital

Issue 176

Simon King is an inspiring hospitality professional, renowned for his success in helping household names like Gordon Ramsay, Heston Blumenthal and Danny Meyers build awardwinning restaurant portfolios through his exceptional Service, Front-of-House, and Management skills.

Having launched his own business, Igniting Hospitality, in May 2020, Simon now provides operational advice, guidance, project and crisis management, concept development and staff training to hospitality establishments across the UK; while also running his own gastro pub, The Victoria Oxshott Here, he provides insight into the skills and talent shortage in the hospitality sector, while touching on the opportunity provided by Brexit and the importance of positive culture for business success.

According to statistics, the number of job vacancies within the hospitality sector hit 146,000 between November 2022 and January 2023, being 72% higher than the figure recorded prepandemic. What impact do you feel the ongoing talent shortage is having on hospitality establishments?

like the annual international Young Chef and Young Waiter awards.

The hospitality sector is synonymous with a fast-paced, high-pressurised environment, with individuals often working long and anti-social hours. Do you firstly feel that this perception is still accurate? And how could it be altered to attract more talent to the industry?

The hospitality sector is a fast-paced environment which often requires staff to work during evenings and weekends, particularly during busy periods. However, the negative and high-pressurised culture often showcased on TV shows for dramatic affect has come a long way in the last few years.

Essentially, all humans need to make mistakes to grow and evolve – including those working at the top – and this is something that we as a society have got better at understanding and even embracing.

As such, more and more establishments are working hard to develop positive and supportive work environments, where all team members feel valued and have the opportunity to progress through regular training and development opportunities –which may range from the introduction of new technologies and operational processes to specialist food and drink pairing.

I believe that showcasing positive leadership, a supportive culture and opportunity for progression is key to attracting more talent to the sector and long-term could enable the industry to overcome its staff shortage.

What do you consider the main ‘barrier’ to young professionals choosing Hospitality as a long-term carrier?

Ultimately, I don’t think hospitality is perceived as a viable career path for many, despite the wealth of opportunities available for professional development and I actually think this is the main ‘barrier’.

To overcome it, there needs to be an industry drive to showcase the opportunities and the positives of working within hospitality – and to ensure it is perceived as a viable career path rife with growth and development.

What advice would you give to hospitality establishments struggling to both attract and retain staff?

It’s no secret that the hospitality sector took a serious hit both during and in the aftermath of the pandemic, particularly with over 200,000 European professionals returning to their home countries.

I think establishments need to be honest about why they are struggling to both attract and retain staff – it could be something as simple as not being competitive with salaries to failing to develop and implement a positive culture, where management listen to and support their staff.

As such it’s no surprise that the sector is experiencing a concerning talent shortage, with trade body, UK Hospitality, actually deeming it a ‘serious crisis’ according to reports issued at the beginning of July.

Too often, leadership focuses on the numbers and not the atmosphere and culture of a working environment. While the numbers are important, you can’t build and generate revenue without the staff required to support and uphold the business and it is vital for hospitality leaders to remember this.

While there is no doubt this has and will continue to cause a significant challenge for bars, pubs and restaurants across the UK, proprietors and business owners alike need to perceive this as an opportunity to be innovative and to change tact. For example, instead of looking for resource to get us through the busier periods, we need to work harder to make the sector more appealing to young people looking to commence new career paths, or to really engage those currently working within the sector on a part-time or temporary basis. There is so much to gain in working in hospitality and it’s about time that business owners and leaders throughout the industry pulled together to showcase that.

Do you feel this issue has been further exasperated by Brexit? And what do you feel could be done to attract new talent to the sector?

There is no denying that Brexit has exasperated the talent shortage, however I genuinely believe that it has also created an opportunity for the UK hospitality sector.

In European countries such as France and Italy, Front of House and Waiting roles are perceived as prestigious career paths, rife with opportunity, development, and progression.

Yet, in the UK, working in hospitality is synonymous with rudimentary work and unsociable hours which certainly doesn’t leave much to the imagination, let alone stand as a source of inspiration.

So, while Brexit has fuelled the staffing and resource challenge, it has also created an opportunity for the sector to reset, to re-inspire and to bring about positive change. Key to this will be shifting perceptions and really highlighting the positives in hospitality, while enabling young people to develop and showcase their talents, as seen with competitions

You have an impressive background in working with household names like Gordon Ramsay, Heston Blumenthal, and Danny Meyers. What were your key lessons and/or takeaways about team culture?

I have learnt so much about culture during my career – when working with leading industry names, in launching my own businesses and while supporting other hospitality establishments in the development of theirs.

One of my main lessons came from working with Danny Meyer and Union Square Hospitality Group, where the main ethos is staff being their number one priority - followed by guests, suppliers, neighbourhood and finally the financials. In taking this approach, the Group has been incredibly successful, and has both attracted and retained some incredible talent as a result.

As such, I am firm believer of the statement ‘culture eats strategy for breakfast’ in that it effectively sets the entire tone of any establishment, while unifying the team and cementing the ‘How’ of the business. In addition, I believe all team members should be offered regular training and mentoring opportunities, as this drives passion, professionalism and consistency throughout the business while enabling individual staff members to grow and thrive.

Ultimately, culture really is King especially in hospitality where it could be the real make or break between both individual business and wider industry success.

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Confidence High Amongst Hospitality Leaders But Challenges Remain Issue 176

Optimism among Britain’s hospitality leaders has risen for the third quarter in a row, the new Business Confidence Survey from CGA by NIQ and Fourth reveals.

The exclusive poll shows 62% of leaders currently feel optimistic about prospects for their business over the next 12 months—an increase of eight percentage points from the last survey in May. The proportion of leaders feeling confident about the hospitality market in general has climbed by five percentage points quarter-on-quarter, to 45%.

The figures are a welcome vote of confidence in Britain’s hospitality sector and follow solid trading in 2023 despite pressure on consumers’ disposable income. More than four in five (84%) leaders say they operated at a profit in the second quarter of the year, and 37% did so at a higher margin than in the same period last year.

The survey also indicates a notable upswing in confidence among smaller businesses. Nearly two in five (38%) leaders of independent operators now feel optimistic about prospects for hospitality—sharply up by 15 percentage points from the last survey.

However, hospitality businesses continue to face severe challenges, including high inflation in key areas. All leaders say they are concerned to some extent about inflation in food and drink, and more than nine in ten are concerned about energy prices and contracts (96%) and interest rates (91%).

These inflationary pressures are denting businesses’ profits, the survey shows. Two thirds (67%) of leaders say their year-on-year sales growth is less than or equal to their cost increases, while one in nine (11%) lead-

CLH Digital

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ers say their business remains at risk of failing—though this is three percentage points down from the last survey.

Businesses are also dogged by personnel issues, with 91% of leaders concerned about staff shortages and 92% by increases in National Living Wage levels. One in nine (11%) roles are currently vacant and open for applications—a quarteron-quarter increase of two percentage points.

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA, said: “Leaders’ optimism levels are impressively high at such a difficult time for UK businesses and consumers. It’s encouraging to see businesses of all sizes looking to the future with such confidence, and with strong underlying demand for pubs, bars and restaurants the outlook is good. However, ongoing high inflation and staffing issues mean trading conditions will remain challenging until at least the end of the year. There is no room for complacency, and operators will have to work very hard to mitigate costs and protect sales over the rest of 2023.”

Sebastien Sepierre, managing director – EMEA, Fourth, said: “It’s fantastic to see business confidence return to the hospitality sector in recent months, especially in the face of continuing industry challenges. As these figures show, it’s clear that hospitality leaders remain cautious about key issues such as inflation and staff shortages, which can have a major impact on profitability. Technology plays a pivotal role in helping businesses reduce costs and drive efficiencies, and at Fourth we have seen confidence levels rise even further amongst customers who have invested in innovative solutions such as AI forecasting, which enable operators to effectively manage their spend across labour and supply.”

Young Restaurant Team Of The Year Competition Unveils 2024 Theme The theme for the 2024 UK Young Restaurant Team of the Year competition has been announced and entry packs are now available for competing chefs.

challenge.”

The competition theme is ‘Classical Innovation’ and the judges are asking teams to create a three course menu taking inspiration from Auguste Escoffier.

The competition will also welcome Jocky Petrie, group executive development chef for Gordon Ramsay and James Sharp, executive head chef at Restaurant 1890 to the judging panel.

In the year 1890 Auguste Escoffier joined the Savoy Hotel and began to create his culinary legacy. In his honour former Craft Guild of Chefs National Chef of the Year winner Gordon Ramsay opened Restaurant 1890 in February 2022.

The closing date for entries is 2nd February and the semi-finals will take place at the Gordon Ramsay Academy on Tuesday 19th March. The selected finalists will compete on 26th June prior to the commencement of the Skills for Chefs Conference.

Vicky Enderson, chair of judges and director of MSK Ingredients, commented: “We want teams to create their own version of the Escoffier dishes that have been included in the rules and this will create an exciting

A study tour will await the winners. To register for an entry pack email: information@universityhospitality.co.uk

Latest Payment Technology Trends for Restaurant Checkout 6

CLH Digital

Issue 176

By Dwaine Thomas, Deputy Chief Operating Officer at PXP Financial (www.pxpfinancial.com)

With mobile payments in Europe expected to reach 1.1 trillion by 2025, it’s no surprise restaurants from fast-food joints to fine dining are leveraging innovative payment methods to increase food services efficiency and enhance customer satisfaction. Dwaine Thomas, Deputy Chief Operating Officer at PXP Financial, looks at the payment tech making this a reality.

Consumer expectations have risen when it comes to payments; they want a quick, convenient and seamless experience. And restaurant owners’ needs are changing too, they want to streamline the checkout process and enable customers to complete the whole process, from ordering to payment, all on their mobile devices.

Tech in the payment space is constantly evolving and there are exciting developments on the horizon to meet the needs of both restauranteur and diner.

WIDER ADOPTION OF ‘PAY AT TABLE’ Not so long ago the idea of having an entire the checkout process completed on a smartphone rather than using payment terminals may have seemed not only unrealistic, but unnecessary. There’s no denying that attitudes have changed.

Around 950 million of us use online mobile payments, leading to the rise of pay-at-table technology. This allows diners to use a smartphone to scan a QR code at the table, taking them to a digital menu where they can place an order and pay.

Four in five (81%) of restaurant operators have already incorporated some form of mobile payment into their operations, recognising the benefits it brings to both the business and the consumer.

Moving to a pay at table model, or providing it as an option for customers does require a small amount of

training and outlay from the establishment, which may account for those that have been reluctant to adopt the tech. That being said, most payment terminals are compatible with this technology, requiring little additional cost or work, and that payment options are as important as ambience and food quality for many diners, particularly younger consumers who value convenience and technology in equal measure.

BEYOND MOBILE PAYMENTS Mobile payment options are a game-changer in the hospitality industry, but payments technology is evolving at a rapid rate so norms are being challenged and the bar constantly raised. Take for example Amazon’s ‘pay by palm’ plans offering consumers an effortless option for payment and identity verification by simply holding their hand over a scanner.

While some critics have raised concerns about pay-by-palm technology and stored biometric information, I believe restaurant owners should see pay-by-palm as the next evolution in quick payment. And once biometric payments become the norm, voice payments won’t be far behind. Siri and Google Assistant have made this tech familiar to so many, making performing tasks via voice command practically mainstream.

Setting up a voice payment system is very similar to paying through any other kind of online wallet. The first step is to link a credit/debit card to the device. However, once this is all set up, the user doesn’t need to go into the app and click any buttons to initiate payments; they simply prompt the device using a voice command.

Once a command is vocalised, the app will open and the user will be asked to confirm the payment. The receiver of the funds will then be sent a confirmation message.

Although hurdles remain – namely around security, privacy and difficulties with accents - it looks like voice technology could become more commonplace in banking and financial services, and in turn we’ll see it deployed across a range of sectors, including hospitality.

For restaurants looking to adopt any form of new payment technology, its vital to find an expert partner which can not only provide the tech, but guidance on the best solution for their unique needs.

With integrations to many longstanding food and beverage points of sale, PXP Financial can get restaurants up and running in a matter of days.

Shepherd Neame Reopens The Duke Of Cumberland In Whitstable After A £1.8m Refurbishment Independent family brewer and pub company Shepherd Neame has reopened historic pub The Duke of Cumberland in the heart of Whitstable after a stunning £1.8 million transformation.

formation. It is a fantastic to see Shepherd Neame making such a major investment in the town, and I’m excited about welcoming locals and visitors to see just what we have to offer here.”

Dating back to 1867, the building has been completely refurbished inside and out, with care taken to retain and refurbish its original features – including a Grade II Listed bar – while invigorating it with a contemporary and stylish feel.

The pub was previously renowned for its live music events, and Tina, who frequented the pub as a teenager growing up in the area, plans to retain that tradition with regular jazz and swing nights at the pub, along with sunset acoustic evenings.

In addition to a complete refurbishment of the bar and dining room, the pub’s courtyard garden has also undergone a stylish transformation, with a spacious new decking area and an outside kitchen.

A new external function room, named The Boatyard, has also been created in the courtyard, which has its own bar and is available to book for private events.

Managing Director, Pubs, Jonathon Swaine, said: “We are incredibly proud to reopen The Duke of Cumberland after this extensive refurbishment project.

New General Manager, Tina Kennedy, brings a wealth of experience to the role as she moves from nearby Shepherd Neame pub The Royal at Tankerton, which she has run for the past six years.

She said: “It is a real honour to be asked to take on the Duke of Cumberland following this major trans-

“The renovation has been completed to a very high standard, and we hope that both locals and visitors to the town will enjoy seeing the amazing work which has been carried out to ensure such a muchloved pub continues to be a lively local for many years to come.

“It has also been a number of years since the pub’s rooms have been available for guests to stay in, and it has been a labour of love for Shepherd Neame to bring them back into use. We look forward to welcoming guests to enjoy a relaxing stay with us.”

Britain’s Oldest Brewer Joins Pubaid

Shepherd Neame, Britain’s oldest brewer and owner of more than 300 UK pubs and hotels, has joined PubAid, the industry’s working party dedicated to promoting pubs as a force for good.

Last year the business raised £30,000 for its Charity of the Year Kent Wildlife Trust, and team members and licensees are currently raising funds for new partner FareShare.

Shepherd Neame will join PubAid as a ‘friend’ – one of three levels of partnership offered by the group – to support the initiative in raising awareness of the positive contribution pubs make to society among the public and Government.

PubAid co-founder Des O’Flanagan added: “Shepherd Neame is yet another great example of pubs being a force for good so we’re delighted to welcome them on-board. We will support them in raising even further awareness of the good work they do via our national campaigns, award programmes and our Parliamentary links.”

PubAid’s promotion of the work pubs do in their local communities and for charity fits perfectly with Shepherd Neame’s commitment to good causes. It relaunched its charitable arm, Sheps Giving, in 2018, which co-ordinates the donation of thousands of pounds worth of beer each year, along with vouchers for its pub and hotel estate, to local groups and individuals in support of their fundraising activities.

Shepherd Neame Chief Executive Jonathan Neame said: “We are committed to doing the right thing for our communities, our people and our environment, and our pubs play a vital part in that effort. We are proud to support PubAid, which does a fantastic job in raising awareness of this important role.”

Growth of Room Rates in UK Hotel Market Cools Off In July Issue 176

UK hotels saw another increase in occupancy, room rates and gross operating profits in July as the sector returns to the normal seasonal peaks and troughs. However, the rate of growth slowed last month due to a drop in consumer confidence and possibly even the wet weather, according to the RSM Hotels Tracker.

The data, which is compiled and produced by Hotstats and analysed by RSM UK, shows occupancy rates continued to creep up from 81.5% (June) to 82.7% (July) for UK hotels and from 82.6% to 85.7% in London.

Occupancy is almost at pre-pandemic levels, at 86.2% (UK) and 88.9% (London) in July 2019.

Average daily rates (ADR) of occupied rooms increased slightly from £162.64 (June) to £164.49 (July) in the UK and rose from £253.09 to £257.58 in London. Room rates have been on an upward trajectory since the start of the year, climbing significantly from £116.85 (UK) and £177.94 (London) in January 2023.

Revenue per available room (RevPAR) was up from £132.55 (June) to £136.11 (July) in the UK and from £208.95 to £220.71 in London. Gross operating profits of UK hotels also increased from 41.8% to 42.1% in July but fell from 47.9% to 47.8% in London.

Chris Tate, head of hotels and accommodation at RSM UK, said: ‘Despite the wet weather and a drop in consumer confidence in July, that didn’t filter through to the hotel sector. The growth in room rates may have cooled off last month, but rates and occupancy have been strong all year, so there’s only so much that hoteliers can reasonably do to increase their gross operating profits.

Driffield Pub Has £200,000 Makeover The Original Keys on Market Place in Driffield, re-opened on Thursday 24th August following a major investment of £200,000.

The pub is part of the Proper Pubs division at Admiral Taverns and has undergone a complete transformation to create a brand-new look with fresh décor to appeal to the local community. Inside, the pub has been completely transformed, featuring a brand-new bar, flooring, and furniture throughout. Outside, the Original Key’s garden has been renovated, which includes new-signage, lighting and furniture.

For opening night, customers enjoyed a prosecco reception and live music from X Factor Star, Samantha Atkinson. The pub was officially opened by the local Mayoress, Councillor Gillian Helliwell.

Operator of The Original Keys, Jeni Weaver, said: “Opening night was fantastic, it was amazing to see all our customers, old and new, coming to see what the pub has to offer!

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

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‘Consumer demand in the hotel industry remains bullish and bucks the decline in spending seen in other sectors such as retail. Hoteliers will be making the most of the high demand now before summer comes to an end. The upcoming seasonal drop in demand, combined with the challenge of refinancing and higher cost of finance is when the real pain will set in. Hotels needed to be prepared, as after all, they have been relatively shielded from the full impact of interest rates so far.’

Thomas Pugh, economist at RSM UK, added: ‘A strong performance in the hotel sector in July underscores the resilience of the broader economy. Indeed, consumers seem willing to spend on experiences over goods.

But much of that has been due to pent up demand from the pandemic, which will start to wane soon.

‘Trading will be difficult for the rest of the year. Admittedly, consumers’ real incomes will increase over the next year as inflation falls sharply. But much of this increase will be eaten up by higher mortgage and rent payments. What’s more, consumer confidence fell sharply in July suggesting that the unrelenting headlines about mortgage rates are taking a toll on consumers meaning many will choose to use any extra income to pay down debt rather than splurge on holidays.

‘A significant improvement will have to wait until the economy more broadly improves, that probably won’t be until the second half of 2024.

The pub also hosts an annual schedule of events for the community to enjoy such as regular quiz and karaoke nights. Jeni’s first aim is to raise money to install a lifesaving defibrillator at the Original Keys.

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

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

Proper Pubs is always supporting its communities through an array of events and charity fundraising initiatives, from Christmas selection box collections to local food bank donations. Proper Pubs recently installed its 104th defibrillator across its estate through the help of fundraising from its locals.

Britain’s Best-Looking Pubs Revealed Issue 176

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• The George, London (highly commended) – The intensive renovation of this pub pays homage to its history as a hub for the political, cultural and social movements of the late 18th century.

CAMRA announces the winners of its prestigious Pub Design Awards CAMRA has just unveiled the winners of its prestigious Pub Design Awards, which recognise the most innovative new projects of architecture, design and conservation in British pubs across the country.

Historic England Conservation Award (sponsored by Historic England, this award is given for work which conserves the pub’s architectural features, whilst updating its facilities):

There are five winners and four highly commended pubs across different categories ranging from refurbishment to new build in this year’s awards. These include:

• Black Lion, London (winner) – A Grade II* listed property dating back to 1898, with features of special historical interest in the main bar and dining room.

New Build (assessing newly built pubs in 2022):

• Spread Eagle, London (highly commended) – A pub and hotel that has been sensitively restored to a very high standard, harking back to its glorious hey-day, whilst being exceeding respectful to the fabric of the building.

• Strawberry Thief, Swindon (winner) – An ambitious new-build pub for Arkell’s brewery in a new development on the edge of Swindon known as Tadpole Village.

CONVERSION TO PUB USE AWARD:

Community Local (reserved for outstanding refurbished street-corner locals):

• Turk's Head, Exeter (winner) – Originally an inn for over 700 years, this property was entirely reconfigured from a pizza restaurant into a functional pub whilst keeping its historical character.

• Gordon Arms, Bedford (winner) – A neighbourhood hangout which offers great beer, tasty food and friendly service.

• bod Matlock, Matlock (highly commended) - A building that originally housed a Boots chemist, which retains its art deco heritage.

Cadogan Arms, winner of the Refurbishment Award

• Fourth Fiend, Meltham (highly commended) - a conversion by the local Three Fiends Brewery of a 19th Century school building later used as a Conservative Club. Use of traditional features such as matchboarding and different wall finishes gives the impression that a single large space is divided into ‘bar’ and ‘lounge’ areas.

CAMRA will be celebrating the achievement with a presentation event at the Cadogan Arms on Tuesday September 5th, which is open to the press. Please contact press@camra.org.uk for more details.

REFURBISHMENT:

CAMRA’s Awards Director Laura Emson adds: “We hope beer-lovers across the country will seek out these examples of excellence and plan visits to them whether they are local or just visiting. It has been an incredibly difficult few years for the pub industry, so let’s all support our locals this year and raise a glass to these shining examples in pub excellence.”

• Cadogan Arms, London (winner) – The restoration of the pub sought to recreate the lost early Georgian architectural details and ornate timber panelling of the original building.

The celebration takes place during CAMRA’s Summer of Pub campaign, which aims to promote pub-going post-pandemic while raising a glass to our locals.

Arkell’s Toast Long-Serving Licensees At The Duke Of Edinburgh, Winkfield Nicholas Tilt and Anne Andrews have been running The Duke of Edinburgh, Winkfield, an Arkell’s Brewery pub, since 13 August 1998 and to mark their 25-year milestone anniversary, Arkell’s Chairman and directors visited the pub and toasted Nick and Anne’s quarter-century at the helm.

Nick and Anne, who have proudly served behind the bar of The Duke of Edinburgh, for an impressive 25 years were presented with a certificate of achievement, flowers and a gift in recognition of their length of service.

James Arkell, Chairman of the Swindon based brewery, commented “We would like to acknowledge with appreciation, the quarter-century Nick and Anne completed on 13th August 2023.

Their contribution during that time has without doubt helped to ensure the well-being and success of our company and the local community, and we thank them very much for their unwavering commitment to the pub.”

Over the past two and a half decades, despite challenges in the industry, Nick and Anne have created a cherished gathering place, renowned for its warm hospitality, outstanding service, and excellent selection of food and beverages. Their dedication to creating a welcoming and enjoyable environment has made the pub a treasured destination

for locals and visitors alike.

Under their astute leadership, The Duke of Edinburgh has featured in CAMRA’s Good Beer Guide, and their real ales have been accredited Cask Marque 5-star status. Nick and Anne’s dedication to quality and their relentless pursuit of excellence have set a high standard in the industry, earning them the admiration and loyalty of patrons throughout the years.

Now with bar manager Luke, the kitchen chefs and their great team of staff, the Duke continues to thrive. Found in Woodside, just off the main road to Ascot from Windsor Great Park, the Duke offers a wide variety of food from the bar menu to an extensive A la Carte menu. There are always chef’s specials available daily, and traditional Sunday Lunch.

Nick Tilt expressed “Embracing this career has been a joy over the past 25 years at The Duke of Edinburgh. Every pint poured and every laughter shared makes this journey more special. Anne and I have loved serving this wonderful community, and we look forward to the many chapters yet to come.” They would like to extend their heartfelt appreciation to their loyal customers, the Winkfield community, and Arkell’s Brewery for their continued support throughout their journey.

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 lawabiding 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.

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.

Cut Business Rates For Pubs And Bars Scottish Government Urged Issue 176

Scotland’s on-trade is calling on the its government to consider a new deal for the nation’s pubs and bars on non-domestic rates, to help “desperately” relieve pressure on such firms that are branded a major growth driver of the Scottish economy.

The Scottish Beer & Pub Association (SBPA) is proposing a new hospitality specific business rates multiplier set at 35p in the pound marking a reduction from the present range of 49.8p to 52.4p depending on the property.

The organisation said this proposal, which it has outlined alongside others in its Programme for Government 2024 document, would support the industry in continuing to rebuild from the pandemic while dealing with rising costs and staffing pressures.

Emma McClarkin, CEO of the Scottish Beer & Pub Association said: “The Programme for Government gives the Scottish government an

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opportunity to show clear support for the sector by committing to investigating a new deal on business rates,” “Scotland’s pubs and bars continue to face a multitude of strong headwinds, which is preventing many being able to recover fully from the impacts of the pandemic. We desperately need to relieve pressure on these businesses and additional support on business rates continues to be the number one ask from pub operators in survey-after-survey.

Other recommendations from the SBPA include support for reduced VAT, official endorsement of low and no-alcohol products as ways to encourage responsible consumption, and recognition for the cumulative regulatory burden currently facing the sector.

Ms McClarkin added: “Our pubs and bars are a critical element of Scotland’s tourism offer, contributing more than £1.8bn to the economy every year, but we need better support for this to continue.

The Best Clubs In The UK Have Been Announced By The Campaign For Real Ale Marden Village Club: National Club of the Year 2022 and Maidstone & Mid Kent CAMRA branch Club of the Year 2023 The best clubs across the UK have been announced as part of CAMRA’s prestigious Club of the Year competition 2023.

Phil Gregg, National Coordinator for the Club of the Year competition says:“I am delighted to be able to announce the top clubs in the UK. This competition aims to highlight the very best examples of what a social club can be.

CAMRA is delighted to reveal the 16 regional finalists who now compete for the National Club of the Year title, one of the highest accolades afforded to the UK’s clubs.

“These amazing venues are a vital part of communities across the UK, promoting social well-being in their local areas and providing an important hub for local residents.

The final four will be announced in early October.

“All pubs and clubs have faced many challenges since the pandemic, with the cost-of-living crisis, soaring business rates and energy costs.

These shining examples are a real testament to their determination, professionalism and support for their communities.”

The aim of the competition is to seek out the best clubs, all showcasing their commitment to quality real ale, a fantastic atmosphere, welcoming surroundings and most importantly, top quality real ale, cider and perry served in great condition.

The overall winner will be announced early in 2024.

To see finalists Top 16 clubs in the UK go to https://tinyurl.com/3vy5nk43

2023 Cashless Payment Trend Survey Reveals Just 17% of UK Consumers Prefer Paying in Cash 12

CLH Digital

Issue 176

In the digital age wherein almost everything can be done from our phones – including making payments – and contactless bank cards have become synonymous with the shopping experience, the time wherein consumers opted to pay in cash has seen its heyday come and go. But just how popular have cashless payments become?

• Charity shop (9%) • Farmer’s market (7%) • Pub (6%) • Butcher’s shop or fishmongers (5%) Finally, BusinessComparison wanted to know why consumers were choosing to pay using cash. For many, it was a matter of necessity. Almost 30% said they had used cash as they were only making a small purchase (29%), with another 29% saying they were using up cash they already had on them.

In a new research report published by one-stop business comparison website BusinessComparison (www.businesscomparison.com), the most recent data from across the globe was gathered alongside a survey of 2,000 UK adults to determine how often people pay using cash, and which payment types are the most commonly used.

Other common reasons for paying in cash included:

The research found that, overall, Europe had seen 180,147 million cashless payments in 2020. The continent recorded the third-highest volume of cashless payments at the time of the data being collected, accounting for 20% of all global cashless payments.

In terms of the United Kingdom, the country recorded 30,914 million payments during the 12-month period, of which, 20,722 million were cashless – making up 67% of total payments for the UK. Broken down per capita, this amounted to 455.32 cashless payments per person in 2020, with the United Kingdom recording a population size of over 67 million people at the time.

when they had last paid using cash, where the cash was spent, and what had prompted them to use cash rather than a cashless method.

Whilst the research clearly indicated that cashless payments have grown exponentially in popularity, BusinessComparison wanted to know which cashless payments had come out on top – debit/credit cards, or digital wallets.

Interestingly, the survey found that cash was still being used relatively often in the UK. 44% of respondents said that they had paid in cash within the last week, with a further 17% using cash in the last two weeks. An additional 13% reported paying in cash within the last month.

1% of respondents had never paid using cash. Unsurprisingly, many of these respondents were between the ages of 18-24 (8%).

The UK recorded 17,522 million debit card payments, alongside 2,851 million credit card payments and 345 million delayed debit card payments. Interestingly, no records for digital wallet payments were found at the time of the data collection.

In particular, 62% of respondents from Wales had paid in cash within the last week, alongside 51% from the North West. In comparison, 24% of respondents in the North East and 20% in Northern Ireland had used cash within the last month.

From the data collected, it was clear that debit card payments were the most prominent form of cashless payment.

When asked where they had last paid using cash, it was hospitality that came out on top. 11% of respondents said they had been in a cafe or deli, with 9% spending cash in a restaurant.

With cashless payments rapidly becoming so popular, what has become of traditional cash? BusinessComparison surveyed 2,000 UK adults to find out more about their cash-spending habits. Consumers were asked

Other common locations for physical cash to be spent included:

• The business only accepted cash (15%) • Technical issues meant only cash could be used (7%) • Prefer paying in cash (17%) Most notably, just 17% of respondents said they prefer paying in cash – highlighting how much attitudes towards cash payments have changed. A vast majority of respondents had spare cash to use up (29%) with just under 30% using cash to make small purchases (29%).

22% of respondents from the West Midlands said they preferred paying in cash, alongside 20% from the East of England.

Philip Brennan, Founder and MD at BusinessComparison, commented on the research: “In recent years, we’ve seen cash payments become increasingly undesirable, whether due to inconvenience or something else. Cashless payments have quickly risen in popularity to become the most predominant form of in-person payment.

“As well as highlighting the global success of cashless payments, our research shows how cash payment trends vary in different parts of the UK, with Wales and the North West making notable contributions to the growing popularity of convenient cashless payments.

"It's clear that savvy UK consumers understand the benefits of cashless payment methods, making it essential for businesses to cater to their preferences."

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.

drinking water and food, so there is now an expectation for filters to remove these smaller impurities as well. Now businesses are looking at Ultrafiltration which can remove impurities to 0.001 microns in size, which includes pesticides and herbicides, and Reverse osmosis filtration which can remove impurities to 0.0001 microns in size.

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.

These types of finer filtration will remove:

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

• 1 micron: Medical residues such as the pill, bromine, cryptosporidium, microplastics • 0.2 micron: Asbestos, heavy metals such as cadmium, copper and nickel • 0.1 micron: Makeup, clay, copier toner, paint, insecticide dust, lead dust, skin flakes • 0.001 microns: Dust, Pesticides and herbicides, nano-plastics • 0.0005 micron: Viruses Of course, you can use distillation to purify your water, this is where the water is vaporised so that it leaves behind inorganic minerals. When the water recondenses, you have demineralised water, which is clean but with no taste, as the minerals have been removed with this process.

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

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

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

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

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

See the advert on the facing page for further information.

Transforming Risk Management in the Hospitality Industry: Navigating New Challenges and Insurance Solutions 14

CLH Digital

Issue 176

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

The hospitality industry is no stranger to risks, and staying ahead of the curve is essential for businesses to survive and thrive. Two prominent areas of concern are cybersecurity breaches and liability risks related to customer expectations. These challenges require businesses to adapt their risk management strategies to effectively mitigate potential threats.

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

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

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

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

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

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

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.

to food waste recycling, you effectively eliminate the issue.

As the UK’s leading food waste recycler, ReFood operates three state-of-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.

gen via anaerobic digestion (AD) to create renewable energy and sustainable 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.

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%.

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.

A SUSTAINABLE SOLUTION Food waste recycling sees food broken down in the absence of oxy-

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

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.

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.

Wellness Works - Avoid Employee Burnout In The Travel Industry 16

CLH Digital

Issue 176

By hospitality expert Sonal Uberoi, best-selling author of the book The Wellness Asset, and founder of Spa Balance (www.spa-balance.com)

The 24/7 travel industry has higher-than-average rates of employee burnout. Providing a service to guests can lead to a mentality of prioritising others’ needs before your own, and the non-stop nature of the industry further intensifies this.

Although burnout is a risk within the industry, effective leadership with a focus on wellness can mitigate these risks and create a healthy work environment with optimal employee performance. Here are four ways to support people with mental health and wellbeing, from wellness expert

Sonal Uberoi.

ees experiencing burnout.

PRIORITISE YOUR PEOPLE

In an industry centred around guest experience, it is important to find ways for staff to consider their own needs and achieve a balanced approach to their work. Finding ways to prioritise staff wellness will mitigate some of these pressures and lessen rates of burnout within the industry – which is good for the individual and good for business. Let people have a mental health day if they need it. Offer them access to mental health resources. In a spa or wellness space, have an after hours session where staff can use the facilities.

The travel industry is one of the largest service industries. People are at the core, and the way in which they connect is important. It is noticeable when staff are stressed, and it affects everything from the level of service to the overall atmosphere. Issues such as teams being understaffed, and employees being asked to work 14-hour days are unfortunately too common within the industry and can lead to negative outcomes such as higher rates of staff turnover and low team morale.

Staff are your biggest asset, and therefore creating an environment where employees feel valued, and wellness is prioritised is essential.

Simple strategies to implement could include ensuring staff take regular breaks and are offered flexibility with shift patterns where possible.

Helping employees to prioritise their workloads could also help to relieve pressure - not everything is urgent. These steps will benefit your guests too, as they will be able to deal with people who are happy, healthy and pleased to be there.

EMPOWER YOUR LEADERS TO SUPPORT TEAMS Leadership is key when it comes to creating a healthy work environment. A holistic approach where wellness is prioritised just as much as skills and processes can benefit the business. It is important to set the tone and build a culture centred around empathy and respect. Clear and respectful communication with employees will further build an environment where everybody feels valued and comfortable.

FOCUS ON BALANCE TO MITIGATE BURNOUT

LESSEN THE LOAD

Although burnout can be a risk in any industry, the travel industry has certain characteristics that increase this risk for employees across all levels. The key aspects of burnout are feelings of being physically or emotionally drained, so it is understandable that the long shift patterns and unsociable hours in an industry that never stops can take a toll. This is evidenced in the data – with an estimated one in seven hotel employ-

Ensuring that all members of staff have enough time off without the pressure to cover additional shifts will enable them to have a healthy work/life balance and lead to enhanced performance within working hours. Reducing unnecessary stress will enable employees to better deal with the unique pressures that come with working in the travel industry.

The world won’t stop if a service is a minute late.

Perthshire Hotel Backing Rugby Charity After Teen Suicide Loss A Perthshire hotel will use the untimely loss of an inspirational rugby-mad teenager to raise money for youth mental health charity BraveMind during the duration of the Rugby World Cup.

“Issy had talked about doing a summer season at McKays because she also had relatives in Scotland. We actually met for breakfast about 2 years ago and she talked about her plans for the future.

Issy Phipps was a 17 year old with the world literally at her feet (and in her hands) when she tragically took her own life in April this year.

“When I got the message of her passing, I struggled to believe it. It is only when you know someone, personally, that you wonder why. It leaves you numb.

An England touch rugby internationalist and European gold medal winner, Issy was popular with peers, a talented musician and student and planned to embark on an elite rugby programme.

“You see a beautiful young girl, a talented rugby player and musician with her life ahead of her.”

The news of her passing in Spring came as a shock to everyone who knew her, including McKays Hotel Bar and Restaurant owner Richard Drummond, who had known her personally since early childhood.

A shared love of fun meant Richard and Issy enjoyed a connection and Issy had discussed working a season at McKays in Highland Perthshire; something which, sadly, never came to pass.

Now, after learning about the work of mental health charity BraveMind, which works with rugby clubs and schools to promote young peoples’ wellbeing, Richard and the McKays staff are to undertake a range of initiatives to support the charity’s mission during the World Cup in France.

BraveMind, founded by ex rugby player Simon Trower, is also supported by Issy’s parents, who want to help teenagers like Issy to navigate mental health challenges and reach their potential.

Issy’s mother Sarah recently met the Princess of Wales at Maidenhead Rugby Club, gifting her a pair of earrings in Issy’s memory, which Kate promised to wear.

“I first met Issy when she was 7. She was full of life and very talented,” said Richard, who attended the funeral celebration of her life, fulfilling the request to wear a rugby top by adorning a Scotland shirt.

The decision to raise money and awareness came to Richard, himself a father of three daughters, after he learned about the work of BraveMind.

Spurred by the memory of Issy, and in recognition of the stresses young people can face in the hospitality trade, he is delighted McKays will support the charity, with staff already raising £500 before the World Cup has even kicked off at Stade de France.

“Obviously there is a personal connection but it is such a good cause.

BraveMind is geared around rugby but it is about young people and I know, in our sector, the pressures young people feel are sometimes underestimated.”

Staff will wear BraveMind t-shirts during all televised Scotland matches in McKays and are set to donate taking from Quiz nights, a race night and charity Dinner.

They also intend to reach out to rugby clubs in Perthshire to spread awareness of BraveMind which counts ex-Scotland internationalists, Graeme Morrison and Rory Lawson, as ambassadors.

The charity’s founder Simon Trower said: “We are about educating, supporting and working with grass-roots clubs and organisations to change the culture in order to prevent tragedies from happening. By using rugby as a vehicle, we can start conversations and it is great to work with McKays, who we will also be doing some training with, in mental health first aid.”

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NTIA Slams London’s ULEZ Expansion: Night Workers and Economy Under Siege Issue 176

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London’s authorities are turning their back on the very essence of accessibility, safety and inclusivity.”

The Night Time Industries Association (NTIA) condemns in the strongest terms the reckless expansion of London’s Ultra Low Emission Zone (ULEZ) scheme. The poorly conceived midnight threshold, coupled with the removal of day travel passes, underscores a shocking lack of consideration for the city’s workforce. This showcases a worrisome detachment from the working dynamics inherent to the capital since the end of the pandemic, and a distressing ignorance of the pivotal role played by workers who constitute the very bedrock of the city’s vibrant economy.

While the NTIA acknowledges the significance of embracing environmental sustainability, these hastily imposed measures fail to strike a reasonable equilibrium between ecological concerns and the safety and vitality of the workforce and economy. The potential fallout from these misguided policies threatens not just economic stability, but London’s very identity as a leading global metropolis.

As a relentless advocate for the interests of businesses and communities, the NTIA demands an immediate and thorough reevaluation of these draconian measures. Collaboration with stakeholders across sectors is imperative to rectify this assault on workers, residents, and visitors alike. It is imperative that London’s reputation as an exhilarating, affordable, safe and economically feasible destination is not decimated by shortsighted policy choices.

Michael Kill CEO NTIA Says “The midnight threshold unfairly condemns countless night workers who are unable to afford compliant vehicles to a double whammy of charges as they diligently fulfil their duties during unconventional hours. It also brings into question how many night workers are paying double when public transport is limited due to industrial action.”

“This long standing issue will be further compounded by further policy changes which will see parking fines increase and the imposition of outrageous charges for using the Blackwall Tunnel. These unjustified financial impositions, coupled with the impending removal of the day travel pass in January, are unmistakable signals that

The NTIA vows to vehemently engage with policymakers, business leaders, and community representatives to safeguard London’s position as an extraordinary, accessible, and thriving global hub of innovation and culture.

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

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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!

NTIA Says Government Drugs Policy in the UK is Dangerously Outdated 20

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pragmatic and modern approach.”

Following the release of the report released by the Home Affairs Select Committee on Drugs and committee recommendations Michael Kill, CEO of Night Time Industries Association, calls for urgent modernisation of UK Government’s Drug Policy.

The NTIA believes that this reform cannot be achieved solely through legislative changes. It requires a collaborative effort involving all stakeholders, including industry players, policymakers, law enforcement, and the public. The night time economy, including festivals and entertainment venues, plays a crucial role in this dialogue. Enhancing drug testing measures across festivals and nightlife businesses can significantly contribute to minimising risks and fostering a safer environment for patrons.

Michael Kill, CEO of the Night Time Industries Association (NTIA) supports the recommendations within the Home Affairs Select Committee report released today, and has issued a strong call for the UK Government to address the dangerously outdated nature of the country’s drug policy. The Misuse of Drugs Act 1971, which forms the cornerstone of drug regulations in the UK, is now over 50 years old and ill-suited to the contemporary challenges posed by drug misuse and harm reduction.

While the UK has long been a pioneer in the global music and entertainment scene, our approach to drug policy has lagged behind the progressive measures embraced by our European counterparts. Across the channel, countries have taken significant steps forward by integrating drug checking initiatives into festivals and cultural events. These programs, aimed at ensuring the safety of festival goers and reducing drug-related harm, have proven to be effective tools in minimising risks associated with substance misuse.

Kill emphasises that the time has come for the UK to embrace a comprehensive reform of its drug policy.

He states, “The Misuse of Drugs Act 1971 has served its purpose, but the landscape has evolved dramatically since its enactment. Our European neighbours have taken proactive measures to address drug-related challenges, prioritising harm reduction and public safety. It is high time for the UK to catch up and adopt a more

Furthermore, Kill stresses the importance of incorporating comprehensive drug education in schools and throughout the industry.

“Education is a cornerstone of effective drug policy reform. By providing accurate and unbiased information, we empower individuals to make informed decisions about their health and well-being,” he adds.

The NTIA commits to facilitating these crucial conversations and fostering an inclusive approach to drug policy reform. By working collaboratively, the industry can contribute its insights and expertise to help shape a modern, evidence-based, and harm-reducing drug policy that prioritises the safety and well-being of all citizens.

As CEO of the NTIA, Michael Kill aims to rally support from the industry, policymakers, and the public to drive forward this essential reform. He concludes, “Our goal is to ensure that the UK remains a global leader not only in entertainment but also in the responsible management of the challenges our society faces. It’s time for a safer, more effective, and more modern approach to drug policy.”

Setting the Stage for a New Era of Conscious Consumption: Free From Food 2023 Returns to Amsterdam Registration is now open for the forthcoming Free From Food 2023 which returns to the RAI Amsterdam from 21-22 November 2023.

wide range of applications, as well as Vitae Slow Drinks with its authentic plant-based, vegan kombucha that is later flavoured by macerating fruits, plants, spices and/or roots. In addition, De Smaakspecialist is also exhibiting, showcasing its range of products of which 97.5% have no added refined sugars and 90% are also vegan.

With the European free-from food market poised to grow at a CAGR of 8.7% by 20271, over 4000 visitors – including retailers, traders, manufacturers, and technologists – are expected to descend on the two-day event, in search of innovative new products and inspiration from over 350 specialist exhibitors from more than 46 different countries.

REWARDING THE INDUSTRY New for 2023, the legendary Captain of the Category award – organised by the Food Personality and Trade Marketing Association (TMA) which rewards leading suppliers to the retail industry – will take place on the show floor for the first time. Aimed at category managers, as well as retail and trade marketeers, the award is well-known to those operating within the European food and drink industry. Also recognising excellence in the industry, the Healthy Innovation Award will return to celebrate outstanding innovations within the health ingredients sector. Organised by Foodlog, the winners of these awards will be announced during a prestigious awards ceremony on 21 November 2023, demonstrating the industry's commitment to excellence and progress.

In addition, the Gezonde Innovatie Award – jointly sponsored by retailers Aldi, Albert Heijn and Jumbo – will be a central feature of the exhibition this year. The award will showcase an array of new and innovative health food products in the Innovation Gallery, highlighting the importance of promoting health ingredients as well as providing a platform for emerging brands and products to gain visibility.

ADAPTING TO CONSUMER REQUIREMENTS 1 https://www.mordorintelligence.com/industry-reports/europe-free-

from-food-market Over the past fifty years, there has been a huge shift in attitudes towards food and drink. Europe’s market is increasingly organic, freefrom and plant-based, with the vegan food sector expected to grow from $29.19 billion in 2027 at a CAGR of 12.4%2. Some of the driving factors behind this include sustainability (30%), animal welfare (22%) and technology advancement (20%), meaning consumers are now looking for produce that meets these requirements.

At this year’s event, a diverse range of exhibitors, covering current food industry trends including free-from, plant-based, vegan, healthy, organic, functional and health ingredients, will showcase their innovative and exciting products that align with consumer dietary preferences, health goals, and ethical values.

These include Caremoli, a trailblazer in the free-from category, who will highlight its variety of gluten-free ingredients that can be used in a

Also addressing the importance of conscious and healthfocused consumption, Free From Food 2023 will invite a lineup of expert speakers to take to the stage in the Free From Retail, Vegan & Plant-Based and Supplier & Insights Conference Theatres. Here, attendees will be privy to a topical agenda, encompassing a wide range of presentations and panel discussions which equip them with actionable strategies to drive business forward in a highly competitive and rapidly evolving market. More details of the educational programme will be unveiled in the coming weeks.

Speaking about this year’s event, Ronald Holman, Event Director, said: “The free-from category is no longer considered a ‘fad’. Global demand is rising for products that suit changing consumer needs.

We’re expecting the Free From Food 2023 event in Amsterdam to be a resounding success, bringing together industry leaders and professionals to collaborate as we shape the future of this exciting, dynamic and booming industry. As the event draws nearer, we’re looking forward to welcoming both exhibitors and visitors to celebrate innovation, promote health and sustainability, and set the stage for a new era of conscious consumption.”

2 https://www.prnewswire.com/news-releases/vegan-food-global-market-report-2023-301745495.html Free From Food 2023 returns to the RAI Amsterdam from 21-22 November 2023. For more information and to register to attend, visit: https://amsterdam.freefromfoodexpo.com/visiting/

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Enfield Council’s Approach To Pub Protection Branded ‘Troubling’ By Campaigners we can’t wait to see them again soon!”

The Original Keys on Market Place in Driffield, re-opened on Thursday 24th August following a major investment of £200,000.

The pub also hosts an annual schedule of events for the community to enjoy such as regular quiz and karaoke nights. Jeni’s first aim is to raise money to install a lifesaving defibrillator at the Original Keys.

The pub is part of the Proper Pubs division at Admiral Taverns and has undergone a complete transformation to create a brand-new look with fresh décor to appeal to the local community. Inside, the pub has been completely transformed, featuring a brand-new bar, flooring, and furniture throughout. Outside, the Original Key’s garden has been renovated, which includes new-signage, lighting and furniture.

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

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

For opening night, customers enjoyed a prosecco reception and live music from X Factor Star, Samantha Atkinson. The pub was officially opened by the local Mayoress, Councillor Gillian Helliwell.

Operator of The Original Keys, Jeni Weaver, said: “Opening night was fantastic, it was amazing to see all our customers, old and new, coming to see what the pub has to offer!

The feedback we received from our community was amazing, and

Photo by Kake Pugh.

Proper Pubs is always supporting its communities through an array of events and charity fundraising initiatives, from Christmas selection box collections to local food bank donations. Proper Pubs recently installed its 104th defibrillator across its estate through the help of fundraising from its locals.

FOR ALL THE LATEST HOSPITALITY NEWS VISIT WWW.CATERERLICENSEE.COM

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

TOCA Social Unveils Further Expansion With Third UK Venue A Westfield London

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TOCA Social, the world’s first interactive football games and social entertainment venue, is excited to unveil plans for its third UK location at London’s renowned retail, leisure and entertainment destination, Westfield London, continuing its impressive journey of growth and expansion.

This announcement follows the success of TOCA Social’s inaugural venue launch at The O2, London, in August 2021, attracting over 300,000 visitors in the past year alone and earning a market-leading 4.8 Google review rating. Construction for the venue which will transform an entire floor of the unit previously occupied by Debenhams, is scheduled to commence in 2024, bolstering the impressive leisure and dining offer at Europe’s largest shopping destination.

In response to high market demand, TOCA Social’s Westfield London venue will feature 25 playing boxes spread over 35,000 square feet, making it the highest capacity TOCA Social venue to-date. Complementing the interactive football gaming, the venue will also house two world-class bars, seamlessly blending interactive football experiences

with modern Americana-inspired dining to offer an unmatched convergence of entertainment and culinary excellence.

Alex Harman, President of TOCA Social, said: “Building on the fantastic success of TOCA Social’s first venue at The O2, London, launching our third UK venue at Westfield London will be a big step in the growth of our brand. As the largest mall in Europe and a major entertainment destination, Westfield London is the perfect platform to launch what will be the highest capacity TOCA Social in the UK.” Scott Parsons, UK COO of Unibail-Rodamco-Westfield added: “Our strategy focuses on evolving and transforming our spaces in line with changing consumer demand, creating cutting edge entertainment and retail experiences that are second to none. We’re excited to sign TOCA Social to Westfield London, the latest example of a URW partnership to repurpose a traditional anchor department store into a fresh and dynamic offer. Recent sales data reported that Dining is up 21% and Entertainment is up almost 36% at Westfield London – clearly an area that is booming for us now and one we expect to continue with the opening of TOCA next year.”

Growing Multiple Operator Takes On First Greene King Pub After £400,000 Transformation The Original Keys on Market Place in Driffield, re-opened on Thursday 24th August following a major investment of £200,000.

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

Inside, the pub has been completely transformed, featuring a brand-new bar, flooring, and furniture throughout. Outside, the Original Key’s garden has been renovated, which includes newsignage, lighting and furniture.

For opening night, customers enjoyed a prosecco reception and live music from X Factor Star, Samantha Atkinson. The pub was officially opened by the local Mayoress, Councillor Gillian Helliwell.

Operator of The Original Keys, Jeni Weaver, said: “Opening night was fantastic, it was amazing to see all our customers, old and new, coming to see what the pub has to offer!

The feedback we received from our community was amazing,

and we can’t wait to see them again soon!”

The pub also hosts an annual schedule of events for the community to enjoy such as regular quiz and karaoke nights. Jeni’s first aim is to raise money to install a lifesaving defibrillator at the Original Keys.

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

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

Proper Pubs is always supporting its communities through an array of events and charity fundraising initiatives, from Christmas selection box collections to local food bank donations. Proper Pubs recently installed its 104th defibrillator across its estate through the help of fundraising from its locals.

Premier Inn Guests Contribute Over £3m Each Year To Communities That Host Them

Whitbread PLC has unveiled a economic impact report analysing the contributions of Premier Inn hotels to the UK economy.

The research found that Premier Inn guests typically spend £137 externally on items such as entertainment, with £79/night (56% of the total spending) being spent in the local area within which their chosen Premier Inn is located. This spending figure relates to the average external spend per bedroom per night and excludes accommodation costs.

Applying this logic on a national basis, Whitbread calculates that spending by its guests on food, drinks, entertainment, shopping, and local transportation could be contributing £1.6 billion annually to those catchments that have a Premier Inn. This is equivalent to an average annual benefit of £3.3 million in visitor expenditure for local businesses in each Premier Inn hotel location.

The research, which was undertaken by IPSOS and Turley Economics, was commissioned as part of Whitbread’s Force for Good initiative – an important part of which is making a meaningful contribution to the customers and communities served by the Group.

The comprehensive study involved surveying over 12,600 Premier Inn guests staying in 357 Premier Inn

hotels across the UK within 24-hours of check-out. These hotels were chosen to help Whitbread understand the visitor preferences and spending habits of its guests across unique settings, encompassing Adventure, Coastal, Cultural, City Centre, Central London, and Inner London destinations.

Food and drink and entertainment were the top categories of spending for Premier Inn guests followed by non-food shopping and travel. The amount spent by guests also varied across the six categories of locations surveyed, with Premier Inn customers staying in city centre locations spending the most during their stay.

Alex Flach, UK Development Director in the UK & Ireland for Whitbread, said:

“From shopping to sight-seeing, local dining to local drinks, this analysis shows the positive economic impact of Premier Inn hotels on local economies across the nations and regions of the UK. “As a business, we are committed to using our scale and national footprint to make a positive difference to people’s lives and to create long-term value. We are delighted that, for the first time, we can demonstrate clear evidence of the economic impact our hotels have on the communities they serve.”

Coffee and Beverage Systems Exclusive Elegance and Quality by Design Forward Vending and Catering Issue 176

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 176

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

CLH Digital

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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 176

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 28

CLH Digital

Issue 176

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 176

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 176

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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Catering Equipment & Kitchen Fit-Out

Issue 176

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 176

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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CLH Digital

Issue 176

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

Issue 176

CLH Digital

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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CLH Digital

Issue 176

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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CLH Digital

Issue 176

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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Issue 176

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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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.

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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 176

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

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

51

Property, Professional and Recruitment Hospitality Businesses Look For Green Growth Opportunities Issue 176

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

53

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

CLH Digital

54

Property, Professional and Recruitment Issue 176

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