CLH Digital - Issue #178

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 178

www.CLHNews.co.uk

CLHNews

CLHNews

CLHNews

Pub Group to Charge More at Peak Times with ‘Dynamic Pricing’ Scheme

• MICROWAVES • EXTRACTION CANOPIES •

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

Telephone with enquiries:

Tel: 01273 492488

Email: kingedwards@btconnect.com Mobile: 07860 274243

COOKERS • ICE MACHINES • FRYERS • SLICERS

DISHWASHERS • GLASSWASHERS • REFRIGERATION

RECONDITIONED & SECOND USER CATERING EQUIPMENT

• TOASTERS • STAINLESS STEEL SINKS & TABLING •

A pint of beer during the busiest periods will cost drinkers 20p more under a “dynamic pricing” system introduced by Britain’s largest pub group.

England matches were shown at certain pubs. However, the group is now set to introduce price variance on a more regular basis.

Stonegate Group, which owns chains including the Slug & Lettuce and Yates’s, said it was raising prices at 800 of its venues during peak times, such as weekends, to help cover soaring costs.

The group is said to be increasing prices when its venues are busiest to help cover the cost of washing glasses, extra staff, supplying plastic cups and venue security.

The policy has previously been implemented during one-off events, such as World Cups, where customers were charged up to 50p more per pint when

(CONTINUED ON PAGE 3...)

2

CLH Digital

Issue 178

Editor's Viewpoint

Welcome to the latest issue of CLH Digital My first thought when I was made aware of our lead story, that a pub group was to introduce dynamic pricing, was “Oh dear”!

It is a bit of a can of worms, which is currently being hotly debated in the court of public opinion.

Dynamic pricing is nothing new, although I must confess it was not something I was generally aware of. As explained in our lead article, it is a practice commonly associated with airlines and hotels.

EDITOR

Peter Adams

While this bold move promises potential benefits for both business and customer, it also raises pertinent questions about the challenges faced by pubs in the UK today.

Pubs in the UK have endured a rollercoaster of challenges over the past few years. From crippling lockdowns and social distancing measures to staffing shortages and supply chain disruptions, the industry has been tested like never before. The relentless strain on profitability has left many establishments searching for innovative ways to remain competitive and financially viable.

Dynamic pricing, a strategy that adjusts prices in real-time based on demand, could, at least according to Stonegate, offer some respite. By optimizing revenue during peak hours, the pub group is clearly aiming to improve its overall sustainability and provide a better experience for its patrons.

However, this approach comes with a mixed bag of positives and negatives.

POSITIVES: 1. Increased Revenue Potential: Dynamic pricing has the potential to significantly increase revenue during peak times. This additional income can be reinvested in the pub, improving facilities, and enhancing customer experiences.

2. Improved Customer Experience: Patrons may benefit from more affordable drinks during off-peak hours, attracting a wider demographic and encouraging responsible drinking.

3. Adaptability: Dynamic pricing allows pubs to quickly respond to changing market conditions and trends, which is essential in today's unpredictable environment.

NEGATIVES: 1. Customer Backlash: The move towards dynamic pricing may alienate loyal customers, who could perceive it as a money-grabbing tactic.

2. Complexity: Implementing dynamic pricing requires sophisticated software and staff training, adding a layer of complexity to pub operations.

3. Ethical Concerns: There are concerns about vulnerable customers being priced out during peak times, leading to issues of inclusivity and social responsibility.

It was the ethical concerns which first sprung to mind for me. Will it price loyal and regular customers out of the marketplace at peak times?

The industry/sector is often seen as a refuge when times are difficult, and it’s no secret that pub numbers have fallen by more than a quarter to just under 45,000 since 2000, and more than 1,000 closed last year.

Presently, with mortgage rates continuing to climb, I suspect the public are unlikely to be receptive of a “polite notice” in pubs that they need to pay more for the same drinks, or see the price of drinks increase “round-by-round”.

I did read in the media that “ride-hailing apps” such as Uber regularly increase prices when demand is high, but could the “Uberfication” of pub drinks be a step too far?

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

TELEPHONE:

01202 552333 FAX: 01202 552666

www.CLHNews.co.uk

The decision has certainly ignited a passionate debate on social media platforms.

@CLHNews

While some pundits applaud the group's innovative approach and hope for more affordable drinks during quieter times, others are clearly wary of potential price hikes during peak hours.

CLHNews

The question now is whether other pub groups will follow suit. Given the financial pressures pubs are under, it wouldn't be surprising to see similar experiments with dynamic pricing across the industry. However, the success of such a move will depend on the careful consideration of the unique characteristics of each pub, its customer base, and its location.

In conclusion, Stonegate's introduction of dynamic pricing is a bold move that highlights the ongoing struggles faced by UK pubs. While it has the potential to boost revenue and improve customer experiences, it also presents challenges and ethical concerns. As this experiment unfolds, the wider industry will be watching closely to see if dynamic pricing becomes a trendsetter or cautionary tale in the UK's ever-evolving hospitality landscape.

One thing is for sure: the pub sector is in for an intriguing ride in the coming years as it navigates the path to recovery and innovation.

CLHNews

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

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.

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

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

All you need is a glass with some ice

Enter the code CATER23 to receive The Full Set at

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

only

£19.99

(RRP £27.99)

Then from your first trade customer order we will

discount £19.99

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

Pub Group to Charge More at Peak Times with ‘Dynamic Pricing’ Scheme Issue 178

(CONTINUED FROM FRONT COVER)

CLH Digital

3

SIGNS IN PUBS

the moment, but we don't think an extra charge penalizing customers that want to support the industry is the right solution,” Stainer commented. “Our fear is that it could convince people to stay away."

Signs have been left in Stonegate pubs running the scheme, which aim to inform customers about why drinks may be more expensive.

“Many pubs already struggle to display prominent price lists for customers, which are more important than ever for people who may be struggling to afford a pint with friends and family."

These signs read: “Dynamic price is currently live in this venue during peak trading season. Any increase in our price today is to cover these additional requirements: To ensure we have enough staff, so you’re served quickly, additional door staff for your safety, satisfying and complying with licensing requirements, extra cleaning routines and use of polycarbonate glasses. Thank you for your cooperation”.

Steven Alton, chief executive of the British Institute of Innkeeping, which represents the independent pub sector, said the move was “indicative of the reality of operating costs right now where pubs are trying to find any opportunity to deliver decent margins”.

WIDELY ADOPTED Dynamic pricing It has been widely adopted in various industries, including airlines, hotel chains and ticketing companies like Ticketmaster, and is a strategy that businesses use to set prices in response to changes in demand. With dynamic pricing, prices can change based on a wide range of factors, including the time of day, the day of the week, special events, and even the weather.

A spokesperson for Stonegate, which has a total of 4,500 venues, said the company “Regularly reviews pricing to manage costs but also to ensure we offer great value for money to our guests”.

“Across the managed business our dynamic pricing encompasses the ability to offer guests a range of promotions including happy hours, two-for-one cocktails, and discounts on food and drink products at different times on different days throughout the week,” “This flexibility may mean that on occasions pricing may marginally increase in selective pubs and bars due to the increased cost demands on the business with additional staffing or licensing requirements such as additional door team members."

CONFUSING PATRONS Pubs are continuing to face faced a period of instability, in the first quarter of this year 150 pubs in England and Wales shut down. In 2022, an estimated 560 pubs closed amid rising energy bills and higher maintenance costs.

Campaign for Real Ale (CAMRA) said it acknowledged the difficulty that businesses face but said that dynamic pricing could ultimately hurt pubs by confusing patrons.

Tom Stainer, the Chief Executive of CAMRA, said: "We know pubs and brewers are having a difficult time at

It has however, faced criticism. According to a YouGov poll published in December, 71 percent of Britons oppose dynamic ticket pricing.

SCOTTISH DRINKERS HIT The policy is set hit Scottish pub customers disproportionately, due to different licensing laws, and will see them will pay higher prices for longer.

The Alcohol (Scotland) Act 2005 was implemented to reduce alcohol abuse and prohibit promotions such as Happy Hour, which the Scottish government says leads to “unhealthy habits” and harm.

This part of the legislation imposes a 72 hour price lock which requires venues to keep discounts or increases at that price for at least 72 hours, meaning that the Stonegate Group in Scotland will increase in prices on a Friday and keep them there until close on Sunday, in line with Scottish Government licensing laws but at the same time surpassing the length of time that English drinkers may experience.

A spokesperson for Stonegate Group said: “We are aware of the different requirements in Scotland under the Scottish Alcohol Act and we have the necessary processes in place to ensure that we comply.”

THE KALEA IS THE ULTIMATE WAY OF OFFERING QUALITY COFFEE Start offering a delicious menu of coffee drinks, all of them perfectly made, from the authentic Italian espresso to frothy cappuccino and latte macchiato, just to name a few.

Kalea brings you Italian quality coffee at your fingertips.

Uses fresh milk and freshly ground beans.

PLUS offers 2 bean hoppers for regular and Decaf should you choose

JUST SELL 5 DRINKS PER DAY AND THE KALEA COST IS COVERED **

3 We install a brand new KALEA 3 We offer on site staff training 3 We inspect the boiler annually (this is now a legal requirement) 3 We change the water filter when needed 3 We give free parts and labour breakdown service NATIONWIDE 3 IN SHORT THE TOTAL PACKAGE & TOTAL PEACE OF MIND

Do you prefer traditional?

Talk to us about Gaggia, an industry favourite.

FORWARD VENDING AND CATERING LIMITED Call us now to have a chat and start making profits on your drinks sales

0800 44 44 43 ** costs are based on 7 days per week and an average drink sell of £3.00 per drink

New Tipping Legislation: What It Means For Hospitality Businesses 4

CLH Digital

Issue 178

With the Employment (Allocation of Tips) Bill having received Royal Assent in May, new legislation is expected to come into force in the spring of next year.

The legal changes come as research from HOSPA and UKHospitality suggests the UK public is very much in favour of tipping – with 81% of people claiming to be regular tippers.

As part of a study into public opinion, which came from a survey of 1,000 UK adults, digging down further found that 82% preferred that any tip goes directly to the person serving them – a statistic which suggests the public is in favour of the general principles of the new legislation; that of 100% of tips going directly to staff.

The research also questioned the preferred methods of tipping – with the overwhelming preference (71%) being to see a tip added separately, while just 17% wanted to see it automatically added as a service charge.

9% of those who responded wanted to see tipping scrapped altogether, while a further 7% felt a tip should be factored into the initial pricing (and not added as a service charge).

With the changes to tipping set to impact businesses operating across the spectrum of hospitality, HOSPA, the Hospitality Professionals Association, has shared what the implications are for hospitality operators, following an industry debate which called on numerous fields of expertise.

From a legal perspective, this legislation has not yet been tested and remains open to interpretation — with the majority of provisions within the act not set to come into force until secondary legislation is established and a code of practice is released. However, following the event,

HOSPA has outlined the key implications as to how things currently stand for hospitality operators: • Operators must now pay 100% of money earned through tips to staff — meaning it is illegal to withdraw money earned from tips out of the pockets of hospitality workers, even direct costs to the business such as credit card charges and administrative time.

• It will be the duty of the employer to fairly allocate all tips, gratuities and service charges that are collected amongst workers, employees and agency workers.

• Employers must have a written policy that deals with tips in the workplace to be shared with all employees.

• Employers must keep a record of how every tip has been dealt with — including the tip amount and the amount that’s been allocated to workers.

This record must then be maintained for a period of 3 years from the date that the tip was paid.

• Employees and agency staff can bring a new claim to the table during employment tribunals regarding the allocation of tips.

• New information requirements and an information request process means workers can ask for information every three months as to how their employer is fairly allocating tips — which will be a potential new administrative obligation for hospitality businesses.

• It’s taxable. From an employment tax perspective, it's fairly simple: it’s taxable. Whether through self assessment or taxed through a tronc arrangement – although there are national insurance contribution savings to be made through use of a tronc.

Elaborating on the point of taxes while talking at the HOSPA event, Jackie Roberts, Employment Tax Director at BDO, said: “From a tax perspective, businesses need to make sure that firstly the operation of tronc arrangements if they have those in place, are fit for purpose already as HMRC could come in and investigate at any point. This new legislation is going to affect over two million workers who will have access to tips and didn't before — creating a fair playing field. I think it's now, more than ever, about making sure people understand what this all means, ensuring employees, customers and employers are kept abreast with the new legislation.”

When asked how hospitality businesses can best prepare for the new legislation, Charlie Barnes, Head of Employment Law at RSM, said: “It’s about getting ready, essentially. Understanding what you’re doing now,

keeping an eye on what's happening with the code of practice and starting to strategise. As part of this, you should start bringing in all those important stakeholders from HR, Payroll, Finance and Tax and just make sure everyone has their views heard and that you always maintain an audit trail. Once the plan is established and an audit trail is kept, it’s then important to effectively communicate this to everyone.”

A public consultation for employers on tipping practices is set for later on this year to help determine a formal Code of Practice that will come into force next year. Once agreed, HOSPA will update its Tips, Gratuities, Service Charges and Troncs guide to help employers make the right decisions.

Jane Pendlebury, CEO of HOSPA commented: “In short, 100% of all income from gratuity tips and service charges has to go to the employee. Hospitality businesses must prepare for further change, as with the code of practice pending it remains to be seen how it will emerge definitively. Hopefully though, what comes out will be something that’s more transparent. However, there is concern that the consultation won’t reach as far as operators, and that the final code will fail to take into account their concerns. Additionally, the overarching purpose of the legislation is to encourage employment, so there’s concern that, if agency workers are receiving higher wages as well as tips, this could cause a problem.”

Jane added: “With hospitality businesses across the UK already experiencing serious cost pressures through the rising cost of living and stock, and staff shortage, this bill will be seen by many, especially those who use tips to boost revenue, as another cost pressure — with the threat of tighter guidelines and greater penalties for poor compliance.”

Taking place at the BT Tower in London on Thursday, 29th June, HOSPA’s tipping event consisted of a panel including front of house representation, legal and financial experts and a troncmaster, who discussed the impact of the new legislation, while also looking at the wider culture of tipping.

The full debate can be watched via: https://www.youtube.com/watch?v=zuv6XDZF5d0&ab_channel=HOSPA The research, which questioned 1,000 UK adults, was conducted by 3GEM Research and Insights on behalf of HOSPA and UKHospitality.

For more information on HOSPA, please visit: https://www.hospa.org/

Craft Guild of Chefs Celebrates Over 100 Graduate Awards Achievers After 2023 Campaign Nine talented and ambitious young chefs have made the grade in the Graduate Awards 2023. This successful year has taken the overall number of chefs who have passed the award to 102. The results were revealed at a VIP Awards evening at Fortnum & Mason in front of examiners, sponsors, the media and industry friends.

The 2023 cohort of Kitchen Graduate Awards Achievers is Jake Mills from Studio Frantzen, Nathan Cooper who works at Goldman Sachs, BaxterStorey, Chloe Williamson from Prestwold Hall and Georgia Hackett who is based at The Arts School. Nathan Cooper was awarded the Highest Achiever and his mentor, Simon Webb, received the mentorship award for all his support during the process.

Achieving this prestigious award opens doors to competitions such as the Young National Chef of the Year and offers the chance to enjoy culinary experiences.

Ben Murphy, chef patron at Launceston Place said: “This awards ceremony brings an end to my first year as Chair of examiners and I’ve loved the whole experience.

It’s important to me to share my knowledge, skills and ideas with the next generation and this provides me with lots of opportunities to do so. The four chefs who achieved the award will benefit so much from having this on their CV and I really hope those who didn’t achieve the award come back next year.

You learn so much from the whole process that will help you in your day-today work and future careers.”

The Graduate Awards Achievers receive a range of prizes to celebrate their success. NOWAH has donated a prize for the pastry chefs with four days in Italy. They will have two days of one-on-one instruction from Pastry World Cup Champion, Massimo Pica, at his renowned Pica Pastry School in Milan. In the evening, the chefs will have the chance to enjoy the sights of Milan and drinks overlooking the Piazza del Duomo. They will also enjoy a visit to the KMP factory, followed by a hands-on session in the preparation of various doughs followed by a full day of relaxation and sightseeing in the city of Venice.

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

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

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

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

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

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

• Delicious snacks to delight your customers.

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

• Convenient ordering options, whether online or by phone.

• Handcrafted products made in beautiful Dorset, England.

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

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

Relaxed Takeaway Pints Rules Extended Issue 178

CLH Digital

5

industry and the communities it serves.”

Relaxed licensing regulations that allow pubs, restaurants and bars to sell takeaway pints without red tape holding them back have been extended.

“The move is a proactive step towards our industry’s revival, but we must encourage Government to take further steps in considering a more pragmatic approach to deregulation and easements, allowing businesses to maximise trading opportunities at this difficult time.”

Al fresco drinking, first introduced widely during the pandemic, has allowed the public to support their local pubs and business by having the choice to take away their drinks, providing a boost to local businesses and bringing in extra revenue.

“These regulations, initially introduced during the pandemic, have provided a lifeline to businesses and local economies, enabling innovative services like al fresco drinking. Under the extension, venues with existing alcohol licenses can offer off-site sales seamlessly, eliminating the need for additional licenses and paperwork.”

Under the relaxed regulations, which were due to expire in September and have been extended in Parliament this week, any site permitted to sell alcohol on their premises can sell for off-site consumption too, without the hassle of applying for a new licence. Premises will also be able to continue to serve alcohol in the area covered by any pavement licence that they have.

The extension, which will run for a further 18 months, is part of the government’s commitment to supporting the hospitality sector in taking every opportunity to recover fully from the impact of the pandemic as we grow the economy. It follows the Brexit Pubs Guarantee announced in the Chancellor’s Spring Budget that secured the pledge that pubs will always pay less alcohol duty on drinks poured from draught, such as pints of beer and cider, than supermarkets going forwards.

Policing Minister Chris Philp said: “It is vital that we do everything we can to support British pubs. They are a cornerstone of every community, and a beating heart in our growing economy.”

“The hospitality industry has faced a tough couple of years, and by relaxing this red tape we will give our pubs and bars the support they need to thrive.”

Michael Kill CEO NTIA Says: “The Night Time Industries Association (NTIA) welcomes the extension of relaxed licensing regulations for pubs, restaurants, and bars, allowing them to sell takeaway alcohol without the previous red tape. This 18-month extension, recently approved in Parliament, is a significant boost for the

The governments long term aim is to create a unified pavement license for outdoor alcohol consumption, and during this 18-month period, it will collaborate with stakeholders and local authorities to develop a permanent solution.

Before these provisions were introduced during the pandemic, licensing regulations meant that pubs with an on-site license would have to go through an additional process to amend their licence if they wanted to serve alcohol for off-site consumption, taking time, paperwork and costing them money. Under the relaxed rules, any premises licence allows takeaway pints as standard. This extension will alleviate uncertainty over the status of off-sales for those premises affected and allow for long-term business planning. The government’s ultimate goal is to create a unified pavement licence that includes licensing consent for the consumption and sale of alcohol in the outside pavement area. During this 18-month period of the temporary extension to the off-sales provision, the government will work to make this a reality.

The government will continue to look at a permanent solution that will best support local pubs and bars by continuing the close work with industry and local authorities. The extension has been made through amendments to the Licensing Act 2003 and applies to both England and Wales.

Champion Beer Of Britain Competition Returns The first stage of voting for the Campaigns for Real Ale’s (CAMRA) next Champion Beer of Britain has officially opened, and CAMRA members are invited to have their say on which beers are the ‘cream of the crop’ before 1 November 2023.

The Champion Beer of Britain award is one of the most coveted real ale competitions in the world. Winning the prestigious title is the ultimate honour for UK breweries and has helped many brewers gain both national and international acclaim.

At the most recent Great British Beer Festival in August 2023, the competition returned for the first time since the pandemic, bestowing Elland Brewery’s ‘1872 Porter’ the illustrious award. Previous winners including Surrey Hills’ ‘Shere Drop’ and Siren Craft Brew’s ‘Broken Dream Breakfast Stout’.

Beer lovers now have until the 1st of November to make their submission on CAMRA’s Champion Beer of Britain platform, and can choose up to five beers across

each of the new categories. This will take place alongside a series of rigorous regional heats, culminating in the final judging and announcement at the Trade Day of Great British Beer Festival 2025. All the heats and the final round of judging adhere to a strict blind tasting policy.

This initial vote is exclusive to CAMRA members. As well as getting to vote for their favourite beers, a CAMRA membership also provides a host of benefits, from enjoying social events organised by a local CAMRA branch and volunteering at beer festivals, to taking part in grassroots campaigning efforts.

CAMRA Awards Director Laura Emson says: “I am very excited to announce the return of the Champion Beer of Britain competition. The award undoubtably is the grandest of accolades a brewer can hope to receive. The declaration of the winner at the Great British Beer festival is always one of the major highlights of the event.”

6

CLH Digital

Issue 178

Tourists Are In Growing Need Of Wellbeing Retreats: Enter The Rural Holiday

By Giles Fuchs, owner of Burgh Island Hotel (www.burghisland.com) bucket list in place of the most popular city break. With destinations such as Burgh Island offering boundless access to unspoiled shores, unobstructed skylines, and a rare breath of fresh air, a brief trip to the countryside can offer some natural relief to those deprived of green space.

EXPLORING NATURAL WONDERS A countryside retreat doesn’t mean forgoing the cultural squall of densely populated cities. It instead gives tourists the opportunity to interact with more authentic, unique cultural experiences, such as engaging in local winemaking traditions in France, staying in cottages in Eastern Europe, and partaking in ecotourism in the rainforests of South America and Southeast Asia. That’s not to mention the opportunity to visit UNESCO World Heritage sites across the world and glean the colourful history of these enchanting locations.

The great British public has shown its unwavering resilience in recent times, battling through seemingly endless lockdowns and rising living costs. There’s no denying that the ‘polycrisis’ (as dubbed by the World Economic Forum) of today has taken a toll on our mental and physical health, with many having foregone healthcare and other essentials to persevere. Frankly, after such turbulence, we could all do with a wellearned break.

Unsurprisingly, despite these concerns, holiday spending this year has risen, with 66% of adults having budgeted for a trip abroad in 2023. In particular, demand for low-cost options such as package holidays, has increased. Yet, with many popular international destinations urban-based, Europe’s most popular cities are seeing unprecedented numbers of tourists, with destinations such as Athens’ Acropolis needing to implement crowd control policies; the number of visitors at the Acropolis this summer is 80% higher than in 2019.

Long queues and overcrowded plazas are hardly a recipe for relaxation — 89% of holidaymakers have cited travel as a stress point, with 61% complaining of large crowds, reducing the net benefit of a getaway. The solution? Venturing off the beaten path and vacationing away from the crowds.

ESCAPING TO THE COUNTRY Living in the countryside has many proven health benefits: a longer life expectancy, higher quality of living, less stress and anxiety, less pollution, and more. In fact, 90% of adults in England feel green spaces are truly essential to their wellbeing. Yet, 52% of Brits find themselves out of nature’s reach.

With nearly half of all travellers planning holidays for the sake of improving their health this year, rural getaways should be top of their

Rural tourism isn’t just a healthy, cultural experience for tourists, but an important part of supporting local economies. It brings income directly to those who reside in these locations, and can help support conservation efforts, fund development in underdeveloped areas and diversify streams of income for businesses that are season-reliant, for professions such as farmers. At Burgh Island Hotel, we source 80% of the ingredients used in our kitchens from local producers, partner with the island’s resident artists, and provide guests with passage to businesses on the mainland onboard our one-of-a-kind sea tractor, ensuring our success supports the community we rely upon.

KEEPING IT LOCAL One doesn’t need to go abroad to enjoy a country holiday either. The United Kingdom is full of Areas of Outstanding Natural Beauty (AONB), 33 of which are in England alone, including popular holiday locations such as Cornwall, the Isle of Wight, and the Cotswolds, as well as UNESCO World Heritage Sites such as the Lake District.

The South and East Devon coast is one such place designated as both an AONB and a World Heritage Site, spanning the Jurassic Coast, the English Riviera, and the picturesque towns of Dartmouth, Salcombe, and Bigbury-on-Sea. Home to Burgh Island, this coastal hotspot serves as a wellbeing retreat for travellers to get away and improve their health.

Our picture–postcard island provides a one-of-a-kind experience, including a unique natural seawater mermaid pool, giving guests a refreshing alternative to the chlorine-filled indoor pools common in hotels, as well as a trail to a lookout point at the top of the island, allowing guests to soak in the stunning view of South Devon’s rolling hills and sun-soaked beaches with a healthy dose of fresh air.

THE TRADITIONAL TOURIST EXPERIENCE Staying closer to home offers a stress-free alternative to the overseas escape by alleviating the meticulous planning that goes into booking flights, visiting popular spots, and overcoming language barriers. But this

convenience doesn’t take anything away from the experience and excitement of a trip. Even rural locations such as Burgh Island are full of life and history — as well as all the amenities and activities of a more traditional getaway.

Famed for its art deco past, Burgh Island remains one of best surviving examples of art deco architecture to this day and harbours untouched glamour unlike many art deco buildings in cities today. It has also welcomed an array of iconic guests through its doors, including Josephine Baker, Winston Churchill, and The Beatles. Likewise, the titular Poirot in 2003’s ‘Evil Under the Sun’ found himself on a health retreat on Burgh Island, the same location where Agatha Christie wrote the original novel in creative isolation. As you can see, our island has more than a few interesting stories to tell.

As well as sharing its prominent past with today’s tourists, Burgh Island continues to indulge and reinvigorate guests with its luxury service and off-the-grid location, providing holidaymakers with wellness treatments including a spa, massages, and facials, as well as the opportunities to remain active, with a croquet lawn and tennis courts on the island. It may be remote, but the thriving town of Bigbury-on-Sea is just a stone’s throw away, offering access to one of the country’s best destinations for water sports, as well as the Southwest Coast Path which stretches along its pristine coastline.

TOPPING THE HEALTH TOURIST’S BUCKET LIST In the midst of ongoing public health challenges, it is important for the hospitality sector to recognise the wellbeing needs of tourists.

Countryside establishments are well positioned to accommodate these health-seeking guests, while supporting local economies and conservation efforts. With holidaymakers finally seeking an alternative to city escapes, this could be the rural getaway’s big break.

Community Pub Reopens Following Transformational £300,000 Refurbishment The Cheshire Cheese in Middlewich reopened last month following a combined investment of £250,000 from community pub company Admiral Taverns, and popular local licensee, Janice Oxley.

The investment has enabled Janice to breathe a new lease of life into the pub, ensuring it can sit at the heart of the community for years to come.

The pub has undergone a major transformation inside and out. Externally, the pub features brand new lighting and signage to greet customers, as well as a completely revamped beer garden. The spacious outdoor area seats up to 120 people and hosts new furniture, lighting, a smart wooden undercover area for year-round use as well as a newly updated bandstand for live entertainment.

At the helm of the Cheshire Cheese is passionate licensee, Janice Oxley, who has been running the pub for the last three-years. Having grown up just down the road in Winsford, Janice is a popular local figure, with impressive knowledge of the surrounding area and her community. This, combined with her experience in the hospitality industry – which spans to more than a decade, including running other nearby pubs such

as The Turnpike – gives her the tools and knowhow to create a family-friendly social hub for everyone to enjoy.

Janice Oxley, Licensee at the Cheshire Cheese commented: “Running the Cheshire Cheese has been such an adventure so far and I’ve loved every second of it! Opening night was incredible, made even more special by the feedback I received from customers about the refurbishment – it really is looking fantastic. I can’t wait to help it grow even more and see it continue to evolve into a vital community hub for my residents to enjoy.”

Ashleigh Kirk, Business Development Manager at Admiral Taverns, added: “I’d like to thank Janice, and her fantastic team, for all their hard work in bringing the refurbishment to life – it’s been such a pleasure working with them all. The Cheshire Cheese is such special pub and I know she will continue to bring the best out of it and make it a cornerstone of community life. We wish her the very best of luck and I can’t wait to see what the future holds.”

Issue 178

CLH Digital

7

Research Finds Wider Menus And New, Emerging Food Trends Menu length is driving spend, according to research from food & drink insight specialists Lumina Intelligence.

The research has revealed menu counts and inflation have increased, with operators introducing new mains to drive spending. New dishes have higher price points as operators premiumise and drinks prices have been boosted.

Counts of items on menus have risen across all channels, with chain restaurants and pubs & bars leading this growth by expanding drinks menus.

Restaurant main course counts have seen the largest boost in average items, as operators focus on dishes that command the highest spend and are generally customers’ focus. Pub & bar operators have focused on expanding alcoholic and non-alcoholic drinks ranges, while QSR operators have prioritised menu innovation in the main course category to drive appeal of the highest-cost course. Coffee & sandwich shop operators have increased the average number of mains they offer, driven by menu innovation from Greggs and Subway.

able price rises on desserts, snacks and extras. Snacks have seen the highest percentage increases, with operators boosting prices of packaged goods in line with cost increases.

RESTAURANT MOVES: A wider variety of starters are targeting incremental spend, including tapping into the growing trend for indulgence with cheese-based starters and twists on classics. Operators have also developed a wider range of more novel desserts with, for example, dessert pizzas gaining share. Premium ingredients such as truffle and saffron are being introduced in mains, including pasta and fish dishes, to communicate quality and boost value for money perceptions.

PRICES ARE INCREASING ON MENUS:

Pubs & bars: Chicken-based starters have gained share as a relatively inexpensive ingredient. Chicken mains are a key focus for some operators with new trend-led international dishes such as Crispy Chicken Bao Buns (Slug & Lettuce). Variations of cocktails have carried the highest price inflation in Q2 as pubs & bars target higher spends, including new cocktails such as All Bar One’s ‘Strawberry Spagliato’, inspired by a viral TikTok video to appeal to the Gen Z audience.

Operators are now battling to align soft drink price increases with inflation, with the average price of a soft drink on a menu increasing by an average of +8.0%. Chain restaurants have increased prices on menus the most compared with the same period a year ago, as food price inflation and energy cost increases drive operational costs while consumers cut back on spending.

QSR developments: Operators continue to diversify menus to attract wider audiences, although burgers remain the most popular main dish. Healthier, less calorific and higher-priced dishes are being introduced by some: evidence of targeted premiumisation while boosting health credentials. Meanwhile, premium and trendled innovation is driving prices of drinks such as waters and smoothies.

Operators are now driving spend through new dishes, which are priced higher than same-line dishes last year.

Same-line price inflation is relatively modest overall, although main dishes have seen the largest increase in price, driven by restaurants and QSR. QSR has focused price increases on additional courses, with consider-

Coffee & sandwich shops: Sandwiches are losing share to more premium items such as wraps, which are on average 22% more expensive on menus. The retro food trend has arrived at the sandwich and bakery channel, with new dessert items inspired by British classics – for example Greggs’ Sticky Toffee Muffin – proving a growing hit with consumers seeking a sense of nostalgia.

Charity Beer Launched To Support Fight Against MND During International Rugby Tournament

Wolfpack Brewing Co. has announced the launch of a charity beer that aims to raise both funds and awareness for the MND Association (Motor Neurone Disease Association), to coincide with this year’s international rugby tournament.

The charity beer is a Session IPA, appropriately named ‘Second Row’ to honour the pivotal role the second row plays in a rugby team and mirror the brand’s principles of community and camaraderie.

Wolfpack is a UK based brewery co-founded by international rugby players, Al Hargreaves and Chris Wyles, and has exclusively partnered with Stonegate Group to bring the charity beer to over 400 pubs nationwide. The initiative further honours the founders’ friend and fellow international second row player, Ed Slater, who was recently diagnosed with MND. A contribution of 20p from every pint of Second Row IPA sold will be donated by Stonegate Group directly to the Motor Neurone Disease Association.

The beer is available from 8th September – 28thOctober, at participating pubs throughout the rugby tournament.

Al Hargreaves, co-founder of Wolfpack Brewing Co., said: “We are incredibly proud to be launching Second Row IPA in partnership with Stonegate Pub Group. We’ve set ourselves an ambitious target of raising £10,000 through sales of the beer to support the MND Association – a cause very close to our hearts as ex-rugby players.

“Equally as importantly, we also want to raise awareness of the disease via this campaign and would encourage people to visit the MND Association website to learn more about why the fundraising is so vital.”

Melissa Wisdom, Chief Commercial Officer at Stonegate Group, said: “We are proud to partner with Wolfpack and stand with the rugby and MND community to launch Second Row IPA to raise both awareness and important funds in the fight against MND. We hope our guests really enjoy this beer and join us in supporting such an important cause.”

Issue 178

CLH Digital

9

New Employment Programme Launched With Government UKHospitality has joined forces with the Government to create a new employment programme designed to fill vacancies in the hospitality sector and create the next generation of hospitality leaders.

Through practical, hands-on learning, jobseekers will reinforce their newfound skills with an opportunity to contribute to the industry from day one by completing work experience placements with some of the industry’s largest employers.

The new employment scheme has launched in Liverpool to upskill and match jobseekers with hospitality roles.

Following the pilot launch in Liverpool plans are in place to expand to other cities across England and Wales including London, Manchester and Birmingham from October.

It offers fast-tracked training and work experience, enabling participants to earn an industry-recognised ‘Hospitality Skills Passport’.

The programme will culminate with a guaranteed job interview for all participants, helping jobseekers with a valuable progression opportunity to apply their new skills and a pathway to apprenticeships.

The pilot scheme is set to be rolled out across other cities in the UK to address labour shortages with over 120,000 vacancies currently in the sector.

The pilot scheme, launched in Liverpool before being rolled out to other major cities over the coming months, will see benefit claimants gain an industry recognised accreditation, endorsed by leading operators including Greene King, Marriot Hotels and ACC Liverpool.

The Hospitality Sector-based Work Academy Programme (SWAP) combines a unique programme of learning launched jointly by the Department for Work and Pensions and UKHospitality.

The scheme is designed to provide tailored training for jobseekers from industry experts, allowing them to move into a career in hospitality, while boosting workforce participation in the sector and helping to grow the economy.

Benefit claimants will complete qualifications and accredited training in areas such as health and safety, food safety, licensing, and conflict resolution to add to their Hospitality Skills Passport – a digital pass which can be added to CVs to show employers jobseekers have the skillset required by the sector. They will also receive training in confidence and assertiveness to build personal skills and strength.

Chief Executive Kate Nicholls said: “Hospitality is a fantastic sector that offers a diverse variety of career opportunities, which is why it’s so well suited to helping people back into work. We’re delighted to be partnering with the Government to help run this exciting programme, which we hope can be a real positive for both jobseekers and businesses.”

Guy Opperman MP said: “This innovative collaboration between DWP and UKHospitality is a national first and underscores our commitment to work with industry to address challenges, fill vacancies and grow the economy.

“The standardised and industry backed Hospitality Skills Passport will help bridge the gap for those looking for work in the hospitality sector, helping jobseekers to boost their skills and kickstart their careers.”

Chris Gamm, CEO of Springboard, said: “We’re delighted to be involved with the trial, giving unemployed people the skills to launch their hospitality careers, helping them find exciting jobs with engaged local businesses and showcasing what fantastic development opportunities our industry offers through training and apprenticeships.

Kent Pub Opens Community Café As Meeting Place To Support Locals which are also for sale.

The opening of a new community café at The George in Bethersden, Kent, is helping to bring local people together, creating new ways for them to connect and bringing new meaning to the phrase ‘popping to the local’.

Michele Sadler, Community Officer for The George said: “The café has been a great success at bringing new customers into the pub as well as reconnecting the village as a whole, and helping people locally to overcome loneliness and isolation.

There is a warm welcome for everyone at The George Café.”

The George Café, which launched a month after the pub reopened as a community enterprise, provides an opportunity for people living alone, mothers and toddlers, families, and groups to meet and socialise in a relaxed environment and welcoming space.

Tim Tempest, regional advisor at Pub is The Hub, said: “This pub is truly at the heart of its community. This café will become a focal point for villagers to come together and provide an opportunity for more social interaction in this rural area.”

The café was opened with the expert help and a Community Services Fund grant from Pub is The Hub, the not-for-profit organisation that helps pubs to diversify and provide essential local services.

The George Café also supports local suppliers including Bloss coffee and Pluckley tea, with delicious cakes provided by some of Bethersden’s home bakers. There are plans to extend its trading hours later in the year but it currently opens Wednesday to Saturday 10am to 4pm.

This is echoed in feedback left by locals. One recent visitor wrote: “We are so pleased that it is becoming the focal point of the community again and the ‘go to’ meeting point for people.”

(Photos: Gregallenphoto.com)

An initiative to support local artists is also being launched, giving them wall space to displaying pieces

The historic freehouse, which can trace its origins back to the 17th century, closed during the second lockdown in 2020. A group of village residents launched a campaign to buy the pub, setting up The George Community Ltd, a Community Benefit Society, in August 2021 and successfully taking over the pub in February 2023.

The Burnt Chef Project Launches Accredited Suicide Prevention Training Programme The Burnt Chef Project, has announced the launch of two accredited suicide prevention training programmes, SFA Lite and SFAUSI (Suicide First Aid through Understanding Suicide Interventions) in association with Suicide First Aid and MHFA England. Simultaneously, The Burnt Chef Project has also introduced a Global Critical Incident Support Service to support hospitality establishments that may have experienced a critical incident.

work, and so it’s incredibly important for businesses, managers and colleagues to be more aware, to consider the working environment and what they can do to prevent suicide.

These new additions are designed to complement the project’s already varied and specially adapted hospitality-specific training and support portfolio which is delivered on an international level through accredited internal trainers and with the help of external partners. These two new programmes can be delivered both virtually and in person, while for added confidence SFA Lite is accredited

by City & Guild Institute in the UK and SFAUSI is internationally accredited by City and Guild Institute in UK, Australia, U.A.E and India.

This SFA Lite course is for employees at all levels to build the foundation of suicide awareness, tackle stigma and build confidence to intervene with people at risk of suicide. Ideal for those who want to help colleagues who may be in distress but also for those who work in hospitality venues and may be needing to intervene with guests. This is a significant step for The Burnt Chef Project in both its UK and global communities and we are very pleased we can extend our offering to include services that allow us to be able to start to prevent the alarming rate of suicide”.

The launch coincides with World Suicide Prevention Day, which occurs every year on September 10th. The day aims to focus attention on how we can create a world where fewer people die by suicide, reduce stigma, raise awareness and reinforce the message that suicides are preventable. So much of people’s lives are spent at

If you are interested in finding out more about the Suicide Prevention Training or would simply like to find out more about the ongoing work of The Burnt Chef Project, please visit https://www.theburntchefproject.com/training.

Speaking of the newly launched Suicide Prevention Training programme, Kris Hall comments: “We’re proud to offer additional training and support options which will aid organisations in supporting their wider wellbeing approach by training employees in Suicide First Aid and providing urgent therapeutic support for teams who may experience a critical incident.

Goldstar Plus Sponsor Management & International Recruitment - Doing it Right ‘Because just about everyone is doing it wrong, and about to be caught out’ cy 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 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 inevitable tightening of Skilled Worker immigration is fast approaching and of concern to genuine law-abiding employers.

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.

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.

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

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

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’.

The extent of unchecked activity has led Home Office to roll out exhaustive retrospective on site legitima-

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.

Issue 178

CLH Digital

11

Visitor Levy Cap Essential To Scottish Tourism Competitiveness Proposed plans, like Edinburgh’s, to impose a visitor levy of up to 7% will hit consumers in the pocket and highlights the need for a cap on charges In its response to the Local Government, Housing and Planning Committee’s consultation on the Visitor Levy (Scotland) Bill. UKHospitality Scotland has urged politicians to agree a cap on the number of nights a levy can be charged. A cap would mitigate the impact a levy would have on Scotland’s appeal as a leading visitor destination.

The bill seeks give councils powers to introduce a visitor levy, sometimes known as a ‘tourism tax’, helping they say, to generate funds to invest in local facilities and services, helping to attract more visitors UKHospitality Scotland has called for a limit on the number of nights that can be charged to be set at five nights in the same accommodation.

ITS RESPONSE ALSO CALLED FOR: - A guaranteed commitment, within legislation, that revenue raised through a levy be exclusively used to develop, support or sustain tourism-related services and facilities used by visitors.

- Businesses to be reimbursed, from the levy, for their costs in implementing and administering the scheme.

- These costs to be considered as part of cost-benefit analysis, as part of a levy’s introduction, and recognised

as having an impact on business investment.

- An absolute requirement for local authorities to consult with industry groups and businesses ahead of implementation and then regularly on progress, where a levy is introduced.

UKHospitality Scotland Executive Director, Leon Thompson, said: “Some of the proposals for the visitor levy are incredibly worrying, with major implications for competitiveness and costs for our businesses charged with collecting and administering the scheme.

“With no upper limit on the charge or ring-fencing of funds in legislation, there is a real risk that the introduction of a levy could see the costs to visitors spiral, reduce investment by accommodation businesses and hit the wider visitor economy.

“Not only will visitors be paying substantially more in destinations like Edinburgh under current proposals, but businesses may also see a decline in visitor numbers as a consequence.

“It is essential that as MSPs scrutinise the Bill they respond to the very real concerns of our businesses, recommend the introduction of a cap, ensure that the Bill provides certainty on ringfencing net revenue for tourism activities and stipulate that provision be made for businesses to recover their costs from implementing a visitor levy scheme.”

Hospitality Action Launches Step-By-Step Guide To Wellbeing A Step-by-Step wellbeing guide has been launched by UK charity Hospitality Action, as it encourages employees to sign up to its Walk for Wellbeing fundraising initiative.

Developed in conjunction with Mental Health Expert, Emma Keeble, the free guide offers tips and strategies for hospitality businesses to ensure their team’s wellbeing is prioritised in a post-pandemic era.

It comes after a series of reports identified hospitality workers as some of the nation’s most vulnerable when it comes to mental health issues. In March 2023, Wildgoose revealed that 64% of those in the hospitality industry have experienced increasingly poor mental health at work over the past 12 months, compared to the previous year.

promote health and wellbeing within the hospitality industry. It can be downloaded for free via the Hospitality Action website.

Speaking about the launch of the Step-by-Step guide, Craig Prentice, Creator of Walk for Wellbeing and founder of hospitality recruitment and talent partner, mum, said: “I know from personal experience how important it is to have an understanding, empathetic work environment. Even the smallest steps can make a big difference and we’d encourage all hospitality businesses to not only download this vital resource, but also to sign up for this year’s Walk for Wellbeing and show their support for an important industry wide issue.”

Emma Keeble, whose business Anchor People provides Mental Health First Aid training for hospitality businesses via Hospitality Action, said, “We are definitely getting better as an industry at putting our people’s wellbeing front and centre, but long, irregular hours, physically demanding shifts and ever-increasing customer demands continue to make hospitality a highly pressured environment. This guide gives managers tangible step-by-step resources to make a big difference to their teams’ mental health and wellbeing – which ultimately benefit teams and businesses alike.”

Five hosted 20km walks will take place in key cities across the UK on Sunday 8 October in London, Bath/Bristol, Birmingham, Manchester, Glasgow. Those who can’t make that date can ‘Walk It Your Way’ at a location of their choice any time between Saturday 30 September and Sunday 15 October, encompassing World Mental Health Day on Tuesday 10 October. Created with flexibility in mind, these challenges allow participants to spend quality time on a long or short walk of their choosing with family, friends, colleagues and pets whilst helping raise awareness and critical funds for Hospitality Action.

The guide is being launched as part of the Walk for Wellbeing campaign, a nationwide movement to help

For more information and to register, please visit www.walkforwellbeing.org

12

CLH Digital

Issue 178

Should You Have A Customer Loyalty Programme?

By Zsuzsa Kecsmar, Chief Strategy Officer at loyalty enterprise cloud platform Antavo (www.antavo.com) income, they are looking for the best ways to attract new faces and improve customer loyalty with those already frequenting their venue.

So how can technology help hospitality businesses weather the storm and build a thriving community among their customers?

This is where customer loyalty programmes can slot in. Few hospitality businesses are strangers to loyalty programmes in one form or another.

From the very simple and manual approaches - stamping a loyalty card and offering free drinks, or cashing in 5,000 points for a free extra night - to the highly complex multi-brand coalition systems, loyalty programmes deliver a proven return on investment.

Modern technology supports hospitality businesses in many and varied ways and plays an incredibly important role in helping businesses to thrive. It’s always been important as a business to use the best tools available to you, but this has never been more crucial than it is today.

Hospitality businesses are facing a crunch. The sector lost over 4,600 venues between May 2022 and May 2023; equivalent to a 4.3% reduction.

Pressures abound from all sides - customers are spending less (experiencing financial pressure themselves) while bills have skyrocketed.

As businesses battle over fewer customers with less disposable

freebies to their customers (and vice versa) is a good way to reach a new audience. For example, a bar with no food offering might partner with a nearby restaurant, helping both reach a new audience at a relatively low cost.

Others, like KFC, have added gamification to their loyalty programmes, rewarding customers for time spent on their app playing online games.

By keeping the brand front-of-mind for customers, KFC has created a successful mini community and supported its own sales.

USING TECHNOLOGY TO IMPLEMENT LOYALTY PROGRAMMES

In fact, Antavo’s Global Customer Loyalty Report 2023 indicated that companies with a successful loyalty programme generate 4.9 times more revenue than they cost. That same research found that an overwhelming majority of businesses (88.5%) said they trusted their loyalty initiative to help them overcome the inflation crisis.

The great thing about loyalty programmes is that there are off-theshelf options which you can simply plug into your CRM. It’s a good idea to look for a cloud-based SaaS (software as a service) solution rather than something that’s hard wired, as it will generally be cheaper and easier to install.

WHAT TYPE OF LOYALTY PROGRAMME WORKS BEST?

Where the technology gets really interesting is its ability to track customer spending habits and start to personalise offers in order to boost engagement or to reduce the chance of customer churn. It might pick up that a person eats in your restaurant every Sunday - why not show that you acknowledge this loyalty with a free starter or dessert voucher, or an offer to try another day or site for half price?

There are lots of different loyalty programme approaches. Many will take the traditional approach of offering discounts or vouchers in return for spend, but there are plenty of innovative ways to expand loyalty programmes that will help cement your business in customers’ mindsets and create loyal brand fans.

For instance, offering third party rewards is an increasingly popular option. Teaming up with an appropriate partner and offering discounts or

With technology giving you the data to map out how your customers interact with your brand, you can start to establish a personalised loyalty programme - in turn making your customers feel seen and valued, and more likely to return to you in future.

Brakspear’s Honeycomb Houses Management Team ‘Takeover’ At The Lion In Bicester NIGHT OUT REWARDS PUB COLLEAGUES The team at The Lion in Wendlebury near Bicester swapped their aprons for party wear recently when a replacement crew from owner Brakspear’s head office arrived to run the pub and give them a well-deserved night off.

While the HQ team of seven, including chief executive Tom Davies, poured pints for the pub’s regulars, the permanent team enjoyed an all-expenses-paid night out on Honeycomb Houses – Brakspear’s group of 10 managed pubs which includes The Lion – before returning to the pub for a nightcap. The treat was a thank you from the Honeycomb Houses management to the team at The Lion for their hard work over the last six months, and a welcome to new general manager Theo Benson.

As well as delicious food and drink, The Lion serves up live music monthly on a Friday and is active in the local community, in particular through its fundraising for Bicester charity Nais House, which supports young people with mental health issues.

Benson said: “It was great to leave the pub for an evening and enjoy time together as a whole team. At Honeycomb Houses, our approach is to ‘treat colleagues as family, guests as friends’, so as a relatively new addition, I need to know what makes my new ‘family’ tick – their favourite drinks, the

music they love. A fun night out was a brilliant way to kick start that process, and we all got to know each other a bit better.

“The team have had a pretty tough few months as, like so many pubs and restaurants, The Lion has faced challenges around recruitment and the cost of living. So to have their hard work recognised and rewarded by the Honeycomb Houses head office was a real boost to team morale. And I think we all enjoyed putting our chief exec and finance director through their paces with our drinks orders at the end of their shift!”

Davies said: “We all enjoyed our night back at the sharp end of our business and it was certainly a good reminder of how hard our pub-based colleagues work – I think we all needed a foot spa afterwards! The team at The Lion make serving food and drink look easy, but it requires real attention to detail and dedication to give every guest a great time.

“We’re delighted that Theo has joined The Lion and look forward to seeing pub go from strength to strength as he helps his brilliant team continue to strive for excellence.”

The Lion started supporting Nais House this summer. So far it has raised over £200 for the charity and has plans to stage further fundraising activities in future.

To Improve The Quality Of Your Drinking Water, You Need Additional Filtration A Sediment filter takes the tap water through a 5-micron filter, removing plant spores, dander, algae, rust, insecticides, and some bacteria.

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

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

SEDIMENT AND ACTIVATED CARBON FILTERS DON’T REMOVE MICRO-IMPURITIES. We are seeing more articles on micro and nano impurities. It is said that

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

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

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

osmosis filter to remove 99+% of these finer impurities from the water.

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

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

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

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

See the advert on the facing page for further information.

Hoteliers Demonstrate Appetite For Change 14

CLH Digital

Issue 178

“hotels that consider locals as well as guests will reap the benefits.

The evolution of F&B has been brought to the front of minds this week, as the biggest names in hospitality met in Manchester to discuss the changes that need to be made to drive positive change in the industry.

“It’s about building a hotel for the local community, get the place pumping for when the out of town visitors are in your neighbourhood.

They want to stay in vibrant places and if your lobbies are full and bars busy, then you’re going to attract those people.”

Over 1,000 delegates attended the 20th Annual Hotel Conference, 15% of which represented some of the largest and most influential equity investors and hospitality funds from the industry. Across the insightful sessions hotel developers, investors, and owners discussed their optimism around the future of the industry, alongside their plans to navigate the tricky economic landscape in order to grow.

As well as keeping local communities close the importance for hoteliers to be aware of events within the local community from street festivals through to large arena events were discussed, Nick Russell, Director, IPW Ltd highlighted how there are numerous “opportunities to link up arenas and hotel experiences” in order to build a more immersive experience for guests and drive revenues, particularly within F&B.

“A business that doesn't grow goes backwards. Anything that doesn't move forward, is by inertia going backwards” said Tom Ross CEO of Pig Hotels. A sentiment that underpinned the theme of the event this year ’Adapt to Thrive’, demonstrating a shift to a more solutions-focused approach to ensure a sustainable but robust industry for the future.

With the conference looking toward building a successful future, a key theme throughout the event was the power of experience, and how positive experiences for guests, appropriate to the hotel segment, have the ability to transform offerings and improve the bottom line. This was particularly apparent around F&B offerings in both restaurants and hotels.

Kateline Porritt of Egg Soldiers commented: “When you’re offering an experience, you have the opportunity to bring food to life in an entirely unique way”. This sentiment was echoed in discussions led by hotel experts who emphasised the importance of creating an experience, whether through the introduction of a considered F&B concept; improving the working environment through training and technological support or engaging the local community, to improve the chances of success.

In panel discussion Live, work, play: building whole hospitality experiences Philip Lassman of Accor said

The conference’s vision stage was honoured to welcome Greater Manchester’s Mayor, Andy Burnham, who discussed the role of hospitality in development, regeneration and growth of the city, explaining his plans to highlight the great employment opportunities available to the local community, and bringing in young talent from other areas.

“Manchester is the home of 24 hour party people, that is important in itself, in terms of the visitor economy, the money that it brings in, and the jobs that are sustained, by hosting bustling nightlife” said Burnham.

To enhance that experience there was a strong call for leadership training in the Work in Progress: Engage Your Workforce and Increase Productivity session in which the panel discussed the importance of developing leaders who are attuned to the industry’s unique characteristics and values is key to its continued success.

La Gavroche’s Chef Patron Michel Roux Jr, closed the conference reminding delegates that to move forward and thrive requires adaptability. “If it’s not working, change it and move on, you need to be nimble, fast and able to adapt quickly”.

The Duke Of Cumberland Official Reopens After £1.8M Transformation A nautical theme marked the official launch event for Shepherd Neame’s coastal pub The Duke of Cumberland in Whitstable on Tuesday (September 12).

Volunteers from Whitstable RNLI and Whitstable Coastwatch turned out in force to celebrate the reopening of the town centre pub, which has reopened after a stunning 14-week, £1.8 million refurbishment.

To mark the occasion, both organisations received donations of £1,000 from Shepherd Neame’s Chief Executive, Jonathan Neame, while the first pint was pulled by Visit Kent’s Chief Executive Officer, Deidre Wells OBE. Dating back to 1867, the pub building has been completely refurbished, with care taken to retain and restore its original features, which include a Grade II Listed bar, while giving the historic venue a contemporary and stylish feel.

The pub, which sits on a striking spot in the heart of the bustling seaside town, at the entrance to the High Street, has been owned by Shepherd Neame since 1898.

The 14-week renovation was completed to the highest standard, with a classic feel of wood and leather complemented by a beach-inspired colour palette in recognition of its seaside location.

There are now eight boutique bedrooms, each boasting its own distinctive style and character. Whitstable has long been famous for its oysters, and each of the rooms is named after an historic oyster fishing vessel, known as a ‘yawl’ or ‘smack’, built in the town.

Chief Executive Jonathan Neame said: “The Duke of Cumberland has been part of our estate for almost its whole life – more than 120 years – and is a treasured jewel in our coastal crown, so it was essential for us to ensure that this refurbishment preserved its unique heritage while also invigorating it with a contemporary feel.

“We are proud to be part of Whitstable’s thriving community and hope that the impressive work that has been carried out here will ensure The Duke of Cumberland continues to serve customers for the next century and beyond.”

Visit Kent Chief Executive Officer Deidre Wells said: “I would like to thank Shepherd Neame for making our job at Visit Kent a lot easier because this really isn’t going to be a hard sell! Shepherd Neame’s investment in The Duke of Cumberland is a real boost for our county’s tourism industry. The pub looks fantastic and I’m sure will prove hugely popular with customers, offering a unique place to drink, dine and stay in the heart of Whitstable.”

Cooking Up A Solution – Saving Costs

By Recycling Food Waste

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.

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.

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

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

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

A SUSTAINABLE SOLUTION Food waste recycling sees food broken down in the absence of oxygen via anaerobic digestion (AD) to create renewable energy and sustainable liquid biofertiliser. Nothing is wasted from start to finish, which means

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.

that food waste can be easily diverted away from landfill, with zero landfill tax charges to pay.

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

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

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

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.

16

CLH Digital

Issue 178

Avoiding a Scrum at the Bar; Last Minute Hospitality Talent Will Be Needed During the Rugby World Cup

By Florent Malbranche, CEO and Co-founder, Brigad (www.brigad.co) Just as finishers in rugby are strategic reinforcements to get a team through the most challenging parts of a match, integrating freelance hospitality talent into your team can also successfully raise your business game.

The Six Nations Rugby Tournament earlier in the year drove pub footfall up by a third and beer sales to over 17 million pints on match Saturdays.

This year’s Rugby World Cup promises to be one of the most popular ever with fans, given that the matches are scheduled for the afternoons and evenings for UK viewers. 15 million people in the UK watched England beat Australia in the 2003 final - and that was mid morning in the UK. So, we can expect even more fan fervour if the home teams do well in this year’s tournament, which promises to be a bonanza for the UK hospitality trade.

How can you reinforce your team with competent workers, whilst also wasting as little time as possible? Should you turn to temping agencies, hire on a short-term contract, or call in casual staff to temporarily beef up your teams? Perhaps the best solution is a freelancer.

Freelance jobs are, by nature, ever-evolving, and freelancers have to deliver quality and reliability in order to ensure longevity in their business venture. This extra drive is incredibly important in industries where a general lack of motivation invariably leads to lower-quality service and delivery.

Of course, the aim is not to completely replace your existing salaried staff with freelancers. Quite the opposite. Freelancers offer the possibility to support and reinforce existing teams. Every organisation in the service industry needs a permanent team that knows the place like the back of its hand, but finding dependable extra staff to complement the team at periods of exceptionally high demand can be tricky.

Since 2016, hospitality freelancing platform and app Brigad has enabled thousands of high quality hospitality

businesses in London, Birmingham and Manchester - from the Berkeley Hotel to a raft of passionate independent cafes, restaurants and pubs to connect with the best self-employed hospitality professionals for this blended approach.

Brigad gives the same advice to every business that they support: recruit and train a permanent team that represents your business best, and when you need to, call for backup from a talented self-employed professional. These people bring a new injection of energy and passion about their career or craft, and are experienced enough to gel with existing teams for a short time to help with staff shortages.

In the hospitality industry, every second saved is important. So, to avoid wasting time, Brigad puts you in contact with qualified freelancers for your short-term personnel needs. All profiles are verified and approved by our team in advance. Calling in a freelancer who can hit the ground running saves you precious time. For a restaurant owner, that means less time taken away from looking after your customers.

There are parallels between sport and business. The sport of rugby has already shifted its approach from mere ‘substitutes’ to ‘finishers’, highly skilled individuals that bring a specific expertise on a flexible basis to relieve or complement the team. Hospitality businesses would be wise to draw inspiration from it: the best performing businesses are now the ones who are agile and reactive enough to adapt their team strategy, depending on the events happening. And in this new paradigm, new solutions such as Brigad are emerging, enabling them to manage a blended workforce.

Time is precious, but it only takes around 3 minutes to post a mission on the Brigad app, and 80% of missions posted are accepted in less than 2 hours. Be prepared for the Rugby World Cup and secure support to maximise takings during this busy period. To book last minute talent now, email: hello@brigad.co

St Austell Brewery Acquires The Bath Pub Company South West based brewer St Austell Brewery has acquired The Bath Pub Company in a deal which sees St Austell take over the operation of The Bath Pub Company’s four sites, further growing and strengthening its 184-strong West Country pub estate.

The Locksbrook Inn, The Moorfields and The Hare & Hounds bring the total number of sites in St Austell’s managed pub estate to 43. The Marlborough Tavern is now part of the company’s leased and tenanted estate and will continue to be operated by Justin Sleath, The Bath Pub Company’s co-founder and commercial director.

St Austell chief executive Kevin Georgel said: “We’re proud to become the new owners of such a high-quality and well-respected pub company in Bath. We are fully committed to developing the quality and size of our pub estate. As such, we are investing significantly in our existing pubs, while also acquiring new sites and businesses such as The Bath Pub Company. The Locksbrook Inn, The Moorfields, The Hare & Hounds and The Marlborough Tavern all have a

strong alignment with our long-term plans and are a perfect fit for us in terms of market and consumer positioning.”

Joe Cussens, managing director and co-founder at The Bath Pub Company, added: “Justin and I are very confident that, as a company which shares our values, St Austell is the custodian best suited for the next stage of The Bath Pub Company’s development. We’re very proud of the business as it is today and know St Austell has the resources and know-how to grow it further to release the full potential of the pubs in the years to come.”

The acquisition further strengthens St Austell’s presence in and around Bath, where it already owns four tenanted pubs, The Griffin, The Swan, The Hop Pole and The Salamander.

The company also acquired Bath Ales in 2017, a deal which included a brewery in Warmley and a local distribution network.

A Voice For The Industry: HOSPA Welcomes New Addition To Its Board With More Than 25 Years Of Hospitality Experience HOSPA, the Hospitality Professionals Association, is delighted to welcome seasoned hospitality professional, William Gibbs to its board as it looks to call upon his wealth of industry knowledge.

become business partners or colleagues that I have worked with. I feel that this is now my chance to be able to give back to the organisation by utilising my board and leadership experience from SRSL.”

Currently Hotels Director at Sir Richard Sutton Limited (SRSL) and last year’s winner of HOSPA’s ‘Inspirational Leader - Asset Management Project’ award, William will be looking to bring his rich skillset to the table, developed over an impressive hospitality career of more than 25 years.

HOSPA is dedicated to helping specialist leaders develop their careers and network, as well as keep up to date with industry trends and developments. Offering a wide and growing range of opportunities for members, it delivers an extensive calendar of networking meetings and webinars — with the most notable of the year being HOSPACE, taking place this year on the 16th November at the Royal Lancaster London.

William has held a variety of senior leadership roles across some of the UK’s most reputable hospitality outlets — including The Hotel Collection, Westmont Hospitality Group, The Dorchester and Hamilton Hotel Partners. Now, alongside his role at SRSL, he will be looking to strengthen the offering of one of the UK’s foremost authoritative voices in hospitality.

As part of this new venture, he will utilise his strategic vision to support HOSPA’s CEO, Jane Pendlebury, and her team to establish long-term goals and priorities, ensuring its activities are aligned with the needs of the industry and its members.

Commenting on his new position, William said: “I am absolutely delighted to join the board of HOSPA and to offer my expertise for the betterment of its members. It has been an organisation close to my heart ever since I started as a trainee accountant in Le Meridien Hotels, and it helped me in my career as I moved up the ladder in finance and across into operations. HOSPA has opened so many doors either through contacts that have

Jane Pendlebury, CEO of HOSPA, added: “We’re all delighted to have William join us as our newest board member. This is a really exciting time for the sector and his expertise will be instrumental in making sure HOSPA puts its best foot forward in the ever-changing landscape of hospitality. We will look to lean on his strategic expertise and anticipate some really exciting developments over the coming years — in which William will undoubtedly play a big part!”

William continued: “I believe that HOSPA plays an important part in the continuous development of its members, and I look forward to looking at ways in which we can grow the influence of the association and keep it forward-thinking. I am passionate about hospitality, and I feel privileged to be joining the board of an organisation that has such a positive influence on our industry.”

For more information on HOSPA, please visit: https://www.hospa.org/.

Government & Industry Seek To Create Next Generation Of Hospitality Leaders Issue 178

CLH Digital

19

Jobseekers are now able to access a new Government-backed employment programme designed to fill vacancies in the hospitality sector.

UKHospitality is a national first and underscores our commitment to work with industry to address challenges, fill vacancies and grow the economy.

The pilot scheme, set to launch in Liverpool before being rolled out to other major cities over the coming months, will see benefit claimants gain an industry recognised accreditation, endorsed by industry leaders including Greene King, Marriot Hotels and ACC Liverpool.

The standardised and industry backed Hospitality Skills Passport will help bridge the gap for those looking for work in the hospitality sector, helping jobseekers to boost their skills and kickstart their careers.

The Hospitality Sector-based Work Academy Programme (SWAP) combines a unique programme of learning launched by the Department for Work and Pensions (DWP) in collaboration with UKHospitality.

Through practical, hands-on learning, jobseekers will reinforce their newfound skills with an opportunity to contribute to the industry from day one by completing work experience placements with some of the industry’s largest employers.

The scheme is designed to provide tailored training for jobseekers from industry experts, allowing them to move into a career in hospitality, while boosting workforce participation in the sector and helping to grow the economy.

Following the pilot launch in Liverpool plans are in place to expand to other cities across England and Wales including London, Manchester and Birmingham from October.

Benefit claimants will complete qualifications and accredited training in areas such as health and safety, food safety, licensing, and conflict resolution to add to their Hospitality Skills Passport – a digital pass which can be added to CVs to show employers jobseekers have the skillset required by the sector. They will also receive training in confidence and assertiveness to build personal skills and strength.

The programme will culminate with a guaranteed job interview for all participants, helping jobseekers with a valuable progression opportunity to apply their new skills and a pathway to apprenticeships.

Minister for Employment, Guy Opperman MP said: This innovative collaboration between DWP and

Kate Nicholls, Chief Executive, UKHospitality said: Hospitality is a fantastic sector that offers a diverse variety of career opportunities, which is why it’s so well suited to helping people back into work. We’re delighted to be partnering with the Government to help run this exciting programme, which we hope can be a real positive for both jobseekers and businesses.

Chris Gamm, CEO of Springboard, said: We’re delighted to be involved with the trial, giving unemployed people the skills to launch their hospitality careers, helping them find exciting jobs with engaged local businesses and showcasing what fantastic development opportunities our industry offers through training and apprenticeships.

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

Can't wait to read the next CLH Digital?

Visit our website

www.catererlicensee.com

Or to sign up for our bi-weekly newsletter with all the latest news delivered directly to your email!

catererlicensee.com/signup @CLHNews

www.facebook.com/catererlicensee

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!

20

CLH Digital

Issue 178

Five Tips For Achieving Growth In An Inflationary Market

By Julie Neal, director and hospitality specialist at management consuitancy, Vendigital (https://vendigital.com) High inflation, steep energy prices and cost volatility, some of which is derived from supply shortages, continue to put pressure on the UK’s hospitality sector. However, the number of closures seems to be slowing, and some operators have reset their businesses with growth in mind.

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

ONS statistics have shown that the cost of food and non-alcoholic beverages in the year ending April 2023 soared to the second highest rate in 45 years, contributing to a wave of closures. Even larger restaurant operators are feeling the squeeze, such as Prezzo, which recently announced plans to shut 46 of its UK outlets.

Considering consumer spending could drop further if the Bank of England chooses to go ahead with further increases in interest rates later this year, restaurant operators may need to rely on the insights provided by real data to obtain a competitive edge.

When it comes to adapting business models to suit consumer demand, it is important to look for ways to cultivate customer loyalty. With train strikes and hybrid work patterns continuing to affect footfall in city centres, some operators have seen revenues slide. A potential remedy for this is for operators to make their business more attractive to the marketplace through the use of strategic discounts or special offers to draw people in and encourage them to return. It may also be possible to differentiate the customer experience in order to attract customers from a specific demographic, for example, using app-based pre-ordering or at-table ordering for people who enjoy using such services and those who have limited time. Using social media to measure customer sentiment and comparing opening hours with peak times will equally help businesses to stay ahead of the game.

1.

TURN REAL DATA TO YOUR ADVANTAGE

Before embarking on business adaptations to cut costs and boost revenues, restaurant operators need to conduct a holistic assessment of their cost base – both fixed and variable costs. As part of this, businesses should consider all of the data available to them, be that EPOS figures, customer footfall, energy usage, the costs of goods and labour. For bigger branded operators, this will require a detailed analysis of data associated with each site, in order to create a value map of the business identifying where profits and losses are being generated. Analysing this data will inform both micro- and macro-level decisions to protect margins and reduce costs, an effort that businesses can reinforce by gathering information about customer preferences and satisfaction levels.

2.

DEVELOP A MORE AGILE FORECASTING MODEL

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

Data-based insights can also be used to build a bespoke demand forecasting model, enabling restaurant

3.

4.

CULTIVATE CUSTOMER LOYALTY

EMPLOY LOCAL MARKET INTELLIGENCE

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

5.

NURTURE SKILLED PEOPLE

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

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

Setting the Stage for a New Era of Conscious Consumption: Free From Food 2023 Returns to Amsterdam 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.

Registration is now open for the forthcoming Free From Food 2023 which returns to the RAI Amsterdam from 21-22 November 2023.

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.

1 https://www.mordorintelligence.com/industry-reports/europe-freefrom-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.

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.

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.

ADAPTING TO CONSUMER REQUIREMENTS

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 health-focused consumption, Free From Food 2023 will invite a line-up 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/

The Big Table Group Announces Acquisition Of Trg’s Leisure Division The Big Table Group, the operator of Las Iguanas, Bella Italia, Banana Tree, Café Rouge and Amalfi, has announced the acquisition of The Restaurant Group’s Leisure Division.

The division includes the brands Frankie & Benny’s, Chiquito, Firejacks, Coast To Coast, Filling Station and EST, which now takes The Big Table Group to operating over 220 restaurants across the UK.

Commenting on the acquisition, Alan Morgan, Chief Executive Officer, The Big Table Group, said: “Creating, developing and acquiring brands that complement our existing portfolio whilst offering widespread consumer appeal is a fundamental part of our growth strategy. This exciting acquisition forms part of that strategy and we are delighted to be welcoming this new team in to The Big Table Group.”

The make-up of the leisure division as a whole complements The Big Table Group’s existing portfolio, operating across both the family and experiential dining markets. The deal is expected to complete at the end of October 2023.

Last year, The Big Table – which is backed by leading private equity group Epiris – announced the acquisition of Banana Tree, as part of its ongoing growth. Under its ownership, Banana Tree has since grown from nine to 15 sites, with plans to open at least a further three new locations before the end of the year.

MONE Y GUAR BACK ANTEE .

3 YE A WARR R ANTY .

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

REDUCING COSTS Increasing Margins

We strongly believe in cutting costs without compromising quality.

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

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

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

www.oilchef.co.uk

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

22

CLH Digital

Issue 178

Applying Agile to Optimise Hospitality Operations

By Jon Kern, an Agile Strategist at Adaptavist (https://www.adaptavist.com/) The hospitality industry has faced its fair share of upheaval in recent years.

However, for too long, outdated approaches like rigid structures, bureaucratic layers, and detailed upfront planning (waterfall style) have stunted innovation and have resulted in disengaged staff. Enter Agile - a mindset personified by 4 simple values and 12 principles that originated in the software development industry as a solution to these very same challenges (see the Agile Manifesto).

Embracing individuals and interactions in cross-functional collaboration, with rapid iteration in the face of constant change and volatility, Agile provides a way to build complex systems using rapid feedback loops and typically yielding higher quality in shorter time.

These Agile principles have since spread beyond software, accelerating innovation across fields like manufacturing and marketing. Now, the hospitality industry is realising the benefits of adopting Agile to manage rising complexity and deliver transformative guest experiences. Rather than following a rigid step-by-step recipe, applying Agile concepts allows hospitality teams to adjust ingredients and techniques on-the-fly to curate truly personalised service. With an Agile approach, hospitality firms can empower staff, leapfrog competitors, and gain a competitive edge.

WHY AGILE FOR HOSPITALITY? Hospitality firms face increasing volatility, uncertainty, and complexity in operations and demands for personalised service, all in the face of fierce competition in the digital era. While software teams in the tech world originally adopted Agile to deliver more value to end users within intricate systems, hospitality needs the Agile approach to handle rising complexity across every facet of the customer journey. Just as Agile enables faster software innovation cycles, it can accelerate innovation for hospitality in areas like service design and pricing optimisation based on guest feedback and data insights.

For instance, a hotel manager can empower staff to instantly tweak processes based on guest feedback rather than waiting for corporate approval and sign-off. Restaurants can continuously refine menus and pricing based on food costs, customer preferences, and local competition. With rising complexity across the hospitality industry, an Agile approach provides a way to adapt quickly to the latest market conditions.

EMBRACING AGILITY IN HOSPITALITY But how can the industry embrace Agile? It’s crucial to remember this isn't a transformation that businesses have to take in one leap. The biggest challenge is typically the mindset of the folks involved, from leadership to each worker. We are so infused with thinking in absolutes and everything being knowable, that the ambiguity in the complex world we find ourselves in can be downright scary. Applying ever-more complicated processes to handle the unknowns quickly fails to deliver, yet the common reaction is to add more to the process. There is a simpler approach. One that involves favouring individuals and interactions over process and tools. In other words, being excessivly communicative and collaborative, and dampening the command-and-control ordertaker mentality where it doesn’t serve the end goal of needing to be creative and innovative to solve challenges in a timely manner.

Fear not. We can “sneak up on the answer” as our very own agile consultant Jon Kern, co-author of the Agile Manifesto, often quips. Decision-makers can start with small, incremental steps and do limited pilots rather than a full-scale, “big bang,” overhaul. Useful starting points are Agile trials in one department such as menu design for a restaurant or housekeeping for a hotel.

To secure leadership buy-in, align your Agile approach with hospitality goals like improving guest loyalty or employee retention. Then empower pilot teams with resources and support to learn and develop their own hybrid Agile practice. Another fatal flaw in the Agile Industrial Complex is to roll out cookie-cutter processes and train staff to do them by rote and expect that training to produce magical results.

It’s imperative to promote an Agile mindset, which involves being adaptable, communicative, collaborative, humble, curious, and open to change. Make sure employees understand how the Agile approach benefits them through more engagement, input, and ownership over their work processes. Allow teams flexibility in how Agile manifests day-to-day across different functions.

Finally, to determine success, identify expected outcomes for each Agile pilot such as improved customer satisfaction scores, faster room cleaning times, or more effective marketing campaigns. As initial projects demonstrate benefits, it is easy to scale by rolling out similar efforts across more parts of the broader organisation.

With an empowered Agile culture, staff will identify new opportunities to implement Agile ways of working.

START SMALL - AND BECOME AGILE In an age of complexity and disruption, applying the mindset of Agile values and principles can provide a competitive edge through guest experiences that truly delight and engage, and, just as importantly, engage and empower staff. Hospitality firms can embark on the Agile journey by starting small with pilots focused on quick wins. Within a few Agile iterations, benefits often quickly become clear. Even small rituals like discussing the challenges and seeking bottom-up input, daily collaboration with your teammates, and sharing progress and roadblocks can create more transparency and ownership for staff. By taking those first incremental steps, hospitality firms can pivot toward the future with higher-quality experiences, faster innovation, and an empowered workforce.

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

Hospitality Leaders Call For Unity And Collaboration From The Industry…

24

CLH Digital

Issue 178

….to improve the perception of hospitality careers and attract more young people

Senior leaders from the hospitality and foodservice industry came together at the Arena Summer Event for a roundtable, hosted by Nestlé Professional®, to discuss one of the most pressing issues facing the industry – youth employment.

Hospitality Pledge aims to educate secondary school students about the industry’s wide range of entry-level roles and training opportunities, the breadth of roles available – dispelling the ‘only chef or waiter’ myth – as well the many career pathways on offer.

10 experts in the fields of HR, operations and food and beverage were in attendance representing companies with a combined UK workforce of more than 130,000, including the likes of BaxterStorey, Greene King and Compass Group UK&I.

The roundtable concluded with a shared agreement on the challenges and potential solutions to improve the perception of hospitality as an aspirational career choice for young people. The key takeaway, and a theme that cropped up throughout the discussion, was how does the industry take a more unified and collaborative approach. The panel agreed to join forces to create an open and honest dialogue with an industry body to kickstart the process of addressing the key issues raised.

Chaired by William Murray CEO, Anita Murray, the roundtable opened with Nestlé Professional highlighting the industry’s perception problem – a key finding from its own research1. Negative stereotypes perpetuated by parents (47%), friends (35%), and teachers (34%) were identified as the main barriers preventing young people from considering a career in hospitality. From ‘unskilled’ roles and the ‘lack’ of careers that exist to ‘limited’ progression opportunities, experts delved into the misperceptions to understand how they can be tackled head on.

Before looking at potential solutions, the roundtable highlighted a key benefit of attracting young talent to the industry. Louise Gallant, Head of Publican and MP Recruitment at Punch Pubs, emphasised the fresh thinking that young workers bring. She stated, “They’re naturally curious and want to question things,” highlighting their potential to embrace new technologies for smarter and more efficient processes.

However, it was agreed early on the industry needs to redefine how it presents itself, before realising the benefits of a younger workforce.

“There’s a clear disparity between what we know, as people who live and breathe the industry, and what the wider perception is”, said Graham Briggs, Head of Apprenticeships at Greene King. Whilst referring to hospitality as a “superpower” and “contagious”, BaxterStorey’s Director of Food, Greg Bramwell, urged the industry “to do a better job at promoting the skillset that young people can develop, from multi-tasking, problem solving and teamwork to communication, customer service and attention to detail.”

Experts also highlighted the need for transparent communication about routes into the industry – with no requirements to do A-levels or get a degree – as well as the opportunities available to fast-track career development and the monetary rewards at different levels.

Despite the ideas that were brought to the table, including a national ‘bring your child to work’ day for hospitality, business leaders agreed the industry has to, first, stop contradicting itself with siloed messaging on hospitality careers. Managing Director of Nestlé Professional, Katya Simmons, explained how the industry’s fragmented structure limits it from being able to deliver consistent messages about hospitality careers to young people. “Put simply, we need structure to be able to create clear messages on topics like culture and career progression which, from our research, we know are two key drivers for young people”.

The experts stressed the importance of collaboration and a unified approach to create an authoritative industry voice and deliver a longlasting, powerful message to young people regarding the array of opportunities available to them.

One initiative already uniting the industry to inspire young people is the Choose Hospitality Pledge. Co-founded by Nestlé Professional, Choose Hospitality, and Springboard CareerScope – the Choose

ROUNDTABLE ATTENDEES: • Anita Murray, CEO, William Murray (Chair) • Frank Coughlan, Executive Head Chef, BaxterStorey • Amanda Scott, Director of Talent, Learning and D&I, Compass Group UK&I • Greg Bramwell, Director of Food, BaxterStorey • Louise Gallant, Head of Publican and MP Recruitment, Punch Pubs • Cheryl Hope, Trading Director, Unitas • Ross Baxter, Senior HR Business Partner, Greene King • Graham Briggs, Head of Apprenticeships & EP – People and Culture, Greene King • Anthony Piercey, Head of Food Deployment, ISS • Katya Simmons, MD, Nestlé Professional • Katrina Harrison, Brand and Activation Lead, Nestlé Professional Eight of London’s Top Chefs Unite in Aid of Industry Charity Relaxed Takeaway Pints Rules Extended

Eight of London’s Top Chefs Unite in Aid of Industry Charity Some of London’s most talented chefs will unite for the first time to cook up a storm in aid of industry charity Hospitality Action at Nobu Hotel London Portman Square on Monday 6th November.

Hospitality Action chef patrons, Jason Atherton, Vivek Singh and Atul Kochhar will be joined by four of the prime movers on the London restaurant scene: Tom Booton, Adam Handling, Anna Haugh and Ben Murphy; along with one of the world’s pre-eminent pastry chefs, Claire Clark MBE. The Winter Chefs’ Dinner will see guests delight in an exclusive canapé and drinks reception and four course gastronomic feast with wine throughout, while having the opportunity to meet the all-star London chef brigade.

Diners will also be encouraged to join the prize draw and fundraising auctions with exclusive experiences and overnight stays up for grabs.

The evening will raise vital funds to support those in the hospitality industry who are facing crisis. Between 2020-22, Hospitality Action awarded almost £460,000 to households in

London; the most supported region (16.9%) for receiving a grant.

Hospitality Action Patron and Executive Chef of The Cinnamon Collection, Vivek Singh, comments: “I’m delighted to support Hospitality Action as having spent a lifetime in our incredible sector, this is the most welcoming and supportive of fraternities. Every now and again, our own may fall on hard times and may need to be supported; Hospitality Action do just that.”

Anna Haugh, Executive Head Chef and Owner, Myrtle Restaurant, said: “I’ve been asked to join forces with an incredible line-up of London-based chefs and I want to play my part in raising crucial funds for this industry charity.

The atmosphere in the kitchen is sure to be electric. Hospitality Action works to support people from our industry in their time of need and I am proud to be giving a helping hand.”

Tickets for the Winter Chefs’ Dinner at Nobu Hotel London Portman Square cost £150 per person and £1,500 for a table of ten and can be purchased online.

Dreary July Figure Sparks Calls For Small Business Support In Autumn Statement July saw GDP fall by 0.5%, dampening hopes of a third quarter recovery in small business confidence levels Responding to Office for National Statistics figures showing that GDP fell by 0.5% in July 2023 compared with the previous month, Martin McTague, National Chair of the Federation of Small Businesses (FSB), said: “This fall in GDP will come as little surprise for small businesses, who have endured uncertain trading conditions over a summer marked by poor weather and still-high levels of inflation.

“It is disheartening to see a fall in the three main sectors of services, construction, and production, with the fall in services especially eye-catching due to the dominance of the service sector in the UK economy.

“The steady increase in interest rates has tightened the screw for many small firms, with many reporting consumer spending contracting as a result, and with firms carrying index-linked debts seeing their repayments rise and rise, hitting their margins.

“This indication that the economy contracted at the start of the third quarter will dampen hopes of a more optimistic finding in small business confidence levels, which stalled in the second quarter following a large improvement at the start of the year.

“Our research also found that confidence levels and revenue growth were drastically different between sec-

tors, with small firms in retail and hospitality notably more pessimistic than professional, scientific and technical businesses, for example. These disparities should be kept in mind so that firms in areas or sectors where growth is less forthcoming are not left out of sight, out of mind.

“Looking forward, falling demand for goods and services and inflation are seen as key challenges for small firms, and we can’t forget that energy bills are still far higher than they were 18 months ago.

“Given the falls in all three main sectors, the Autumn Statement will be a watershed moment for the Government in terms of proving its small business support credentials. A significant step would be to tackle late payments once and for all.

Outstanding invoices hold back both growth and stability for businesses, and we will be looking for concrete steps to stamp out this scourge in the forthcoming response to a Government consultation on the topic.

“Another way to encourage growth among small businesses would be to act to lighten the burden of business rates. We would like to see the discount for retail, hospitality and leisure businesses extended for another year, and the Small Business Rate Relief threshold raised from £12,000 to £25,000. Reducing the rates burden would work as a motivating factor to re-energise the entrepreneurial spirit that’s so important in a healthy economy.

“Raising the VAT threshold from £85,000 to £100,000 could also spare both businesses and consumers from the double jeopardy of rising prices and taxes.”

Issue 178

CLH Digital

25

August Sees Growth But Mixed Weather Dampens Trading for-like sales within the M25 were 7.1% ahead in August, compared to 4.9% beyond the M25.

Britain’s managed restaurant, pub and bar groups overcame some dismal summer weather to record like-for-like sales growth of 5.3% in August 2023, the latest Coffer CGA Business Tracker shows.

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: “Against a backdrop of grey skies and cool temperatures, 5.3% growth represents a decent August for managed groups. However, persistent high inflation and the Tracker’s downward trajectory means year-on-year sales are marginally down in real terms. There are signs that consumer confidence may pick up as we move towards the crucial Christmas trading period, but high costs are going to make trading conditions difficult in hospitality for some time to come.”

The Tracker—produced by CGA by NIQ in partnership with and the Coffer Group and RSM UK—has now been in year-on-year growth for 11 months in a row. However, August’s figure marks a drop from 7.8% in July.

Growth in the Tracker is at its lowest point since March and has dipped slightly below the UK’s rate of inflation.

Widespread cool weather kept many consumers indoors and made August a good month for the restaurant sector, where like-for-like sales finished 8.6% ahead of August 2022. With beer gardens and terraces emptier than usual, pubs recorded 4.9% growth. Bars continue to be the worst performing of the three segments in the Tracker, with sales down by 7.5% year-onyear.

For the 16th month in a row, London outpaced the rest of the UK for sales growth. Managed groups’ like-

Paul Newman, head of leisure and hospitality at RSM UK, said: “Despite ongoing disruption to train services that continued to impact London’s commuters, managed restaurant groups within the M25 enjoyed a stellar month with likefor-like sales up a lofty 10% in August. With inflation levels heading in the right direction, interest rates likely to have peaked and an extended period of hot weather to start September, consumers should feel buoyed to get together in local pubs to cheer on the home nations as they begin their challenge for the Rugby World Cup.

Oakers Relay Charity Challenge

blood top ups and medical supplies. Like the Blood Bikers, the Midland Air Ambulance are charity funded. Arriving at 11am on the Saturday morning, the bikers handed the relay balls over to the cyclists, and were even invited to the helipad to see the helicopter lying in wait to be called out!

The Royal Oak in Chapel Ash, run by Terry and Emma Cole, hosted a charity challenge that saw various community groups take part in the “Oakers Relay” on 2nd September.

The challenge was organised by the pair in support of their favourite charity, the Midland Freewheelers, who are a biker group and members of the National Association of Blood Bikes (NABB).

Keen supporters of the local community, The Royal Oak are sponsors of the men’s football team and ladies netball team who took part in the challenge. After some fierce competition from both sides, the teams, along with a crowd of approximately fifty onlookers made their way back to The Royal Oak for celebration drinks. They were met there by the runners who carried the relay balls along a disused railway track up Compton Hill, completing a three and a half mile run back to The Royal Oak to close off the challenge.

They offer a 24/7 service transporting blood, breast milk and urgent medical supplies – all for free. The Royal Oak community has been raising money for the Blood Bikers charity for over eight years, and this time around felt they needed to raise the stakes to continue to secure funding for this great cause.

On the morning of Saturday 2nd September, ten bikers made their way to their first point at Ross on Wye, while six cyclists set off for the first leg of the relay – a fourteen mile trip along country lanes to RAF Cosford. The bikers carried with them two relay balls, (a netball and a football) that were to be passed on to sports teams as part of the challenge.

RAF Cosford is the home of the Midlands Air Ambulance, where the Blood Bikers supply them with vital

Terry and Emma once again pulled off a fantastic fundraising effort for their chosen charity, doubling their goal of £1500 with the help of the community.

Next time they have said that the target will be doubled from the get-go, which is great news for the Free Wheelers and those who benefit from their service!

Latest Tourism Statistics Published For Jan-March 2023 Latest statistics for January to March 2023 show Brits have spent on average 12% more per trip on their domestic holidays in England compared to the first three months of 2022. British residents spent on average £263 per trip in England from January to March 2023 with average trips in England lasting 2.8 nights.

Great Britain Tourism Survey (GBTS) results published today,12 September 2023 show that Brits spent a total of £5.3 billion overall on domestic overnight tourism trips in England from January to March this year, up 3% compared to the same period last year when they spent £5.2 billion.

Brits took 20.3 million overnight tourism trips in England in the first three months of 2023, down 8% on the same period in 2022, when there were 21.9 million overnight tourism trips.

VisitEngland Director Andrew Stokes said: “It’s great to see Brits fully back out experiencing all that England

has to offer from our picture perfect countryside to our glorious coastline and from our cool cities and outstanding attractions to our history and heritage there is something to suit everyone. And with our research showing the cost of living having an impact on holiday choices, England also has options to accommodate every budget.

“Domestic tourism boosts communities with the money generated going to local economies highlighting the importance of supporting tourism businesses from restaurants to B&Bs and from local playhouses to bars and pubs and extending the tourism season.”

To see the full GBTS report for January to March 2023, as well as GBTS reports for the full year 2022 and April-December 2021, go to https://www.visitbritain.org/gb-domestic-overnight-tourism-latest-

Carlsberg Marston’s Brewing Company Set To Close Wychwood Brewery

clause in our lease for Wychwood Brewery, we can consolidate our brewing network to achieve greater efficiency and productivity, supporting ongoing investment in our people and business.”

Carlsberg Marston’s Brewing Company (CMBC) is to close Wychwood Brewery in Oxfordshire from November this year.

The company said the closure was in line with the break clause on CMBC’s lease with the landlord. The brewery, located in Witney in the Cotswolds, will continue to operate as normal for the coming months. Wychwood brands,such as Hobgoblin, Firecatcher and Dry Neck, will continue to be brewed within the CMBC network.

CAMRA National Chairman Nik Antona said: “CAMRA never wants to see the closure of any brewery, be it large or small, traditional or contemporary, and too many across the UK are shutting their doors forever at an alarming rate. Carlsberg Marston’s Brewing Company’s (CMBC) proposal to close Wychwood brewery in Witney this November is the latest in a growing list of casualties at the hands of global brewers.

The company said it is providing support to the six colleagues employed at the brewery during the consultation period over the plans and will also explore any opportunities for redeployment within the business.

Paul Davies, chief executive of CMBC, said: “We understand the depth of feeling towards Wychwood Brewery, and have tremendous pride in our team there. Our number one focus is giving staff all the support they need as we begin the consultation on this proposal.

The UK ale market is an incredibly competitive space, and combined with a turbulent economic outlook for the UK, provides for a challenging environment for industry to navigate. By making use of the break

“Whilst it is heartening to know that the Wychwood brand will continue in some fashion at CMBC and the iconic Brakspear Double Drop beer will live on at Banks’s, it is a great shame for Oxfordshire to lose such a classic, recognisable brewery.

“Fresh off the heels of closing Jennings brewery in Cumbria and selling off Ringwood brewery of Hampshire, it is worrying to see the UK’s brewing heritage slowly erode. The diminishing consumer choice at the hands of the commercial giants is of great concern.”

Dame Judi Dench, Janet and a Special Occasion at Chelsea Physic Garden!

26

CLH Digital

Issue 178

LAST WEEK, CHELSEA PHYSIC GARDEN CELE- just so happened to be Dame Judi Dench! Truly, it was quite the occasion.

BRATED ITS 350TH ANNIVERSARY. JANET Judi spoke to us all about her love of Chelsea Physic Garden, a TRAVELLED TO LONDON TO JOIN DAME JUDI place that she – like me – feels has healing properties. Judi says that AND TO RAISE A TOAST WITH THE TEAM… Earlier this summer, when last I wrote, I told you about Chelsea Physic Garden. You might recall that LittlePod’s favourite haunt in London was preparing to mark its 350th anniversary. I’m delighted to report that last week, I joined the team at this magical corner of the capital for the official celebration of what is a major milestone.

First established on the banks of the River Thames in 1673, the Garden can have seen few days like this, with more than 1,000 people passing through the doors to see the newly-restored glasshouses. The temperature was tropical as the sun shone on the hottest day of the year…

What a treat this was and a special occasion that was not to be missed!

I’m proud to be a patron at Chelsea Physic Garden – the CPG – and it was a great pleasure to catch up with Jen, who along with all the team has worked so hard on this long-running restoration project, and Jess, who is in charge of the Garden’s eight glasshouses. I was thrilled to see a vanilla vine thriving in one of the 100-year-old glasshouses, which have been restored so beautifully, and which will last for the next 50 years. Jess told me that she loves LittlePod’s natural vanilla paste and that she can’t believe the difference it has made to her creations in the kitchen. I couldn’t have been more pleased!

I also met Dr Jonathan Holliday, a former Master of the Worshipful Society of Apothecaries, the group that founded the CPG in the 17th Century, and Tony Kirkham, a modern day Garden Trustee. Tony introduced his friend, Jude, who

she hopes to visit more often and spend more time in the glasshouses and amongst all the newly-arrived plants. Perhaps you’ll bump into her or see her smelling the roses if you decide to visit.

You should, for this is not just a place of peace, but also somewhere of great scientific importance, with much research carried out behind the walls that home a biome from every continent, as Tony was so keen to emphasise to all those gathered.

Given climate change and its impact upon us all I have no doubt that the work of all the volunteers and researchers at the CPG will be more important than ever for the next generation and for all those who follow. Thank goodness for all the apothecaries and for all those who value this unique garden. It is no longer a secret, but a place for all so why not become a Friend of Chelsea Physic Garden? You should go at least once in your life. You will not be disappointed!

If you do visit, be sure to say hello to Jess and to Jen and do look out for Dame Judi – who might just be found hiding in one of the Garden’s beautiful biomes…

To Sue, the Garden’s Director, to Tony, and to all involved at the CPG, we send thanks, vanilla hugs and best wishes for the next 350 years! Congratulations

National Pubwatch Extends Free Educational Film Series To Help Pubs EACH, COVER –

National Pubwatch (NPW), the voluntary organisation which works to promote safe, secure and social drinking environments, has launched its latest range of free information films to help licensees and pubwatches.

Should Pubwatch membership be a condition of our licence?

Can the Pubwatch ban someone who is working in a members’ venue?

The educational videos offer free advice and help on a range of challenging issues such as whether Pubwatch membership should be a condition of a licence to how to promote The Ask for Angela initiative.

How Can Our Pubwatch encourage active membership of the scheme?

How can we promote our Pubwatch?

These short films follow the five launched earlier this year which focused on the role of Pubwatch schemes and their powers.

Steve Baker, chairman of NPW, OBE, which supports over 800 Pubwatch schemes, said: “I hope that these second tranche of films will provide people with an accessible way of obtaining answers to a range of issues. I would urge anyone interested in understanding some of the complex issues faced

by Pubwatch schemes, to spend a few minutes watching the films.”

THE FIVE SHORT FILMS, WHICH RUN AT AROUND THREE MINUTES

Can our Pubwatch help promote The Ask For Angela Initiative?

NPW provides a range of free public service and educational films on its YouTube page.

Its free training film called Supporting Vulnerable People, allows licensees to help take frontline staff through a variety of scenarios on how to ensure the safety of customers.

The film can be viewed at .https://www.youtube.com/watch?v=Qq54k2TUZIM&list=PLfg9_Y8V4FIBbL4baxSrCyHJ8VRiglM8G

72.9% Of Drinkers Have Changed Their Spending Due To Cost Of Living When it comes to institutions in the UK, the pub sits at the top of the list, however, Wwth inflation and rising costs, the price of one of life’s most simple pleasures has been hiked to help hospitality operators combat the rising pressures within the sector.

In a recent survey around affordability, DesignMyNight asked its users how much they spent on their last pint. On September 12TH results confirmed that 72.9% of the public spent between £4 and £6 on their last pint. Meanwhile, 15.6% paid £7 to £9. And 1% of people even said they spent £10 or more on their last brewski. It’s become near enough impossible to find pints that echo the price tag of pre-Covid and 84% of the 1,500 surveys stated that their spending habits have changed due to the cost-of-living crisis.

In the survey, millennials have highlighted just how much hospitality means to them with 50% of people aged between 26 and 35 believing that drinking and dining is essential spending. The hospitality sector is constantly on the lookout for ways to overcome obstacles while maintaining trade, the most recent coming from Stonegate on dynamic pricing where

drinks are served at an increased cost during peak hours and a lower cost during quieter trading periods where they run other offers, such as happy hour.

Brewing has become an expensive process and beer itself is an increasingly expensive commodity. On closer inspection, there seems to be only a handful of venues across the capital that lower their pricing during quieter periods for beer when compared to cocktails or wine. One of London’s most talked about food halls, Arcade, run £4 pints between 4pm and 6pm Tuesday and Friday and The Five Points Brewing & Taproom also lower their prices to £3.99 a pint from 5pm until 7pm on Thursdays and Fridays.

Leighanne Bent, Marketing Manager at DesignMyNight comments that “Nothing beats a crisp pint down the pub (whether that’s alcoholic or 0%). It’s something that has brought us together across hundreds of years and although people are becoming more aware of how and where they spend their money, positive behaviour remains on DesignMyNight. Our users are showing a real hunger for coming together and this month we’ve seen a 4.76% increase in interest around craft beer.”

Coffee and Beverage Systems Exclusive Elegance and Quality by Design Forward Vending and Catering Issue 178

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.

CLH Digital

27

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

28

CLH Digital

Issue 178

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

29

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 178

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

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

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

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

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

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

CLH Digital

Issue 178

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

32

CLH Digital

Issue 178

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

34

CLH Digital

Issue 178

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

36

CLH Digital

Catering Equipment & Kitchen Fit-Out

Issue 178

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 178

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

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

37

38

CLH Digital

Issue 178

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 178

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

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

39

40

CLH Digital

Issue 178

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

42

CLH Digital

Issue 178

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.

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

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

44

CLH Digital

Issue 178

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-

Issue 178

CLH Digital

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

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

45

46

CLH Digital

Issue 178

Products and Services

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

A Simple 3-Step Process

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

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

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

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

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

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

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

Faster service: Food cooks quicker.

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

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

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

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

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

For further information visit www.oilchef.co.uk See page 19 or contact Louis Farry by phone or email: louis.farry@oilchef.com or Tel. 07448419664

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

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

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

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

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

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

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

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

Design & Refit

Issue 178

CLH Digital

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

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

47

48

CLH Digital

Issue 178

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.

Issue 178

CLH Digital

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/

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

49

50

CLH Digital

Issue 178

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

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

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

Issue 178

CLH Digital

51

Education and Training

Issue 178

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

53

Property, Professional and Recruitment Hospitality Businesses Look For Green Growth Opportunities Issue 178

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

55

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

56˚

Property, Professional and Recruitment Issue 178

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