CLH Digital - Issue #179

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 179

UK Travel & Tourism Sector Now Worth More Than Quarter of a Trillion Pounds www.CLHNews.co.uk

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The UK Travel & Tourism sector has received a massive boost and is forecast to exceed the 2019 peak this year, according to the World Travel & Tourism Council’s (WTTC) 2023 Economic Impact Research (EIR).

The sector is set to contribute £252.4BN to the UK economy this year, surpassing the 2019 pre-pandemic high of £248.5BN.

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WTTC is also forecasting that the sector will create almost 380,000 jobs this year, recovering almost all of the jobs lost due to the COVID 19 pandemic to reach more than 4MN, with around one in nine workers in the UK, in the Travel & Tourism sector.

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CLH Digital

Issue 179

Editor's Viewpoint

Welcome to the latest issue of CLH Digital This week is a bit of a mixed bag for the hospitality tourism and the licensed on trade sector. A report by the Altus group revealed a 50% rise in pubs closing during the second quarter of 2023. The data, (see page 5), revealed that the number of overall pubs in England and Wales, including those that are either vacant or still being offered to let, dropped to 39,404 in the second quarter up to June 30 - a fall of 230.

Very alarming, and sector leaders and organisations reacted quickly to call on the government to take action to stem the closures, in particular with calls to reform business rates.

EDITOR

One good thing, of course, is that interest rates didn’t rise this week, but the calls for energy support and business rates reform are valid and deserve consideration.

Peter Adams

I was copied into correspondence between a reader of CLH NEWS, a bar/restaurant owner in Surrey, and Chancellor Jeremy Hunt, outlining suggestions to support the sector:• Recruitment from outside the UK for skilled chefs and management.

Our front page story, regarding a study from the World Travel and Tourism Council (WTTC), reaffirms what many have long suspected: the UK's allure to travellers from across the globe is stronger than ever, with the tourist market here worth a staggering one-quarter of a trillion pounds.

PUBLISHED BY

The WTTC report, released just last month, is a testament to the enduring appeal of the UK. It shows that our country's tourism industry continues to flourish, contributing significantly to the nation's economy. With a market value exceeding £250 billion, it's clear that the UK has secured its place among the world's most sought-after travel destinations.

One notable trend highlighted by the WTTC report is the growing popularity of domestic tourism, fuelled in part by the rise of the Staycation. VisitBritain's data supports this observation, revealing that more and more Britons are opting to explore the wonders of their own nation. Whether it's the picturesque countryside, historic landmarks, or vibrant cities, the UK offers a plethora of captivating experiences that are enticing locals to discover their own backyard.

The COVID-19 pandemic undoubtedly played a role in the resurgence of domestic tourism, as international travel restrictions led many to explore what the UK has to offer.

And it seems that this trend is not a mere flash in the pan; experts predict that it will continue to gain momentum in the years to come.

But what about international visitors? As we approach the forthcoming festive period, it's essential to consider the outlook for overseas tourism. While the pandemic has presented its fair share of challenges, there are clear positive signs that international travellers are once again setting their sights on the UK.

• Short stay holiday visas to the UK • Rip Off energy ‘contracts’.

• Business rates.

According to forecasts by leading travel agencies, the UK is expected to experience a significant uptick in international visitors during the festive season. The allure of experiencing a traditional British Christmas, complete with twinkling lights, festive markets, and the warm embrace of our cultural traditions, is proving irresistible to many.

• Stop further interest hikes.

• Reduce VAT on non alcoholic beverages and cooked food now.

• Put confidence back in the banks to support hospitality.

All valid, sensible, rational and not too difficult to implement proposals. To be fair, the Chancellor did reply, but there was nothing concrete save the tired old term - “under constant review”!

Despite the challenging trading conditions, hospitality leaders are more optimistic about the coming year, and further market research revealed that consumer confidence is returning as September’s consumer confidence index increased four points.

Add to that, I am also delighted to lead with some positive news that we are bouncing back as a tourist destination.

In conclusion, the WTTC report underscores the undeniable popularity of the UK as a tourist destination. With a market worth a quarter of a trillion pounds, a growing domestic tourism sector, and promising signs for international visits during the festive season, the future, with appropriate government support, looks that little bit brighter for the UK's tourism industry.

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

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

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UK Travel & Tourism Sector Now Worth More Than Quarter of a Trillion Pounds Issue 179

(CONTINUED FROM FRONT COVER)

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lost during the pandemic by the end of 2024.

RECOVERY "DRIVEN BY USA" International visitor spend to the UK is forecast to reach £26.18BN, just 6% behind the 2019 peak of £38.6BN. Last year, the sector’s GDP contribution grew by 65% to reach more than £237BN, representing 9.5% of the economy, edging closer to the 2019 high of 9.9% of the economy.

Last year the sector also created 1.1MN more jobs from the previous year to reach 3.6MN jobs nationally – one in 10 jobs across the UK.

JOBS RECOVERY The sector has now recovered 1.5MN of the 1.7MN jobs lost during the pandemic.

Last year also saw the return of international travellers heading to the UK with spending from overseas visitors growing over 300% from 2021 to reach almost £30BN. Domestic visitor spend fully recovered in 2022 to match the pre-pandemic high of £165BN, showing that whilst the UK has taken longer to attract high spending overseas visitors, the staycation is here to stay.

Julia Simpson, WTTC President & CEO, said: “Travel & Tourism creates one in every ten jobs in the UK. It contributes over £250bn a year to the UK economy.

Earlier this year tourist agency VisitBritain upgraded its 2023 inbound tourism forecast on back of stronger recovery, driven by USA, forecasting overall visits to the UK this year to be 37.5 million, 92% of 2019 levels and inbound visitor spending £30.9 billion, up 9%.

VisitBritain CEO Patricia Yates said: “Our upgraded forecast is on the back of the stronger recovery we’re seeing, led by the USA with spending by American visitors up 42% to a record £6 billion last year alone.

Spending by visitors from our major European markets including France and Spain is also coming back strongly, while East Asia including China, our second most valuable inbound market in 2019 worth £1.7 billion, is still well below pre-COVID levels.

“Our priority has been to rebuild visitor value and we’ve been competing hard in markets showing strong recovery with our multi-million pound GREAT Britain marketing campaigns and working with trade so British destinations are sold internationally. We’ve also been investing in separate campaigns in the USA with British Airways and a pilot cooperative marketing programme with industry, converting the interest to visit into bookings now, boosting spend across Britain."

STAYCATION SPEND UP

“Whilst our forecasts show the sector will reach a quarter of a trillion pounds this year, and predicts international visitor spend will recover by early next year, the UK Government should be aiming higher.

Staycations, as the WTTC report confirms, are boosting the hospitality and tourism sector, with a survey revealing that the UK public have spent on average 12% more per trip on their domestic holidays in England compared to 2022.

“The recovery and long-term growth of the sector is at risk with the self-axing of VAT-free shopping for international tourists. We will continue to see high-value tourists choosing France and Italy over the UK and taking with them economic value and jobs.”

British residents spent on average £263 per trip in England in the first quarter of 2023 with average trips in England lasting 2.8 nights.

WHAT DOES THE NEXT DECADE LOOK LIKE?

Great Britain Tourism Survey (GBTS) results published earlier this month 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.

The global tourism body is forecasting that the sector will grow its GDP contribution to almost £315BN by 2033, nearly 11% of the UK economy and will employ over 5MN people across the country, with one in seven Brits working in the sector.

EUROPE In 2022, the European Travel & Tourism sector contributed €1.9TN to the regional economy, just 7% below the 2019 peak. WTTC forecasts the region’s GDP contribution from the sector will reach more than €2TN in 2023 – within touching distance of the 2019 highpoint.

The sector employed almost 35MN people across the region in 2022, an increase of 2.9MN from the previous year but still 3.2MN behind pre-pandemic levels. WTTC forecasts the sector will fully recover the jobs

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.”

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The ‘Autumn Sojourn’: A New Tourist Season 4

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Issue 179

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

seeking to get closer to nature when embarking on a luxury getaway.

Set along pristine coastlines and surrounded by a backdrop of unspoiled nature, the rural hotel industry is primed to provide for this growing demographic. Guests at Burgh Island can enjoy arresting sunsets, watch the moors of Devon transform into a tapestry of colours. And while there, they can walk along the UK’s Southwest Coast Path National Trail, taking in the bronze sands before stopping at Burgh’s cosy Pilchard Inn for a warm drink.

SEASONAL OBSERVANCES

The tidal wave of visitors that summer brings has now subsided, with rates historically dipping in September before hitting the lows of November to March. However, autumn’s arrival is no reason for hoteliers to bid farewell to their guests.

With this September having brought with it the highest temperatures all year, less crowds, and cheaper stays for tourists, hospitality owners should be encouraging tourists to embark on a ‘September sojourn’ – and keep their establishments bustling long past peak season.

AN AUTUMN ADVENTURE While there is no debate that ‘summer’ and ‘holiday’ go together like sun, sea and sand, this association often overlooks the unique qualities of holidaying during other seasons. For tourists looking to escape boiling weather and bustling crowds, autumn presents a charming middle ground where the days remain long, and the weather is still pleasant.

More still, autumn brings with it a palette of lush colours and stunning scenery in the midst of transformation, perfect for the 31% of travellers

Autumn is an ideal time to embrace cultural festivities that accompany the changing of the seasons. Munich, for instance, welcomes more than seven million tourists for Oktoberfest every year, while China’s Moon Festival sees over 73 million domestic tourist trips, offering excellent opportunities for hospitality venues to capture the celebratory spirit.

With 37.5 million international visitors projected to visit the UK in 2023, there is a lucrative opportunity for hotels to entice guests looking to celebrate their local traditions a little further from home.

The UK also has its fair share of observances for establishments to capitalise on, from Halloween to Bonfire Night. However, during lulls in the festive calendar, creativity is key. Hosting unique themed events can entice holidaymakers to pay a visit, whether through organising fireworks in observance of Bonfire Night, or as exemplified by Burgh Island’s immersive back-in-time events – most notably its authentic, glamorous art deco-themed soirées and thrilling murder mystery nights, for which November’s evenings of never-ending darkness provide the perfect backdrop.

A DIFFERENT TYPE OF HOLIDAY Ultimately, not every tourist is seeking sun and sand. In fact, 49% set out in search of new cultural and historical sightseeing experiences.

Hoteliers must consider how they can cater to this distinct crowd.

Hotels can offer package deals to allow guests to make the most of autumnal pastimes, including in-house activities such as artist workshops

and spa retreats, as well as excursions on guided nature walks and to vineyards to catch the grape harvest. Making these experiences a key part of your marketing efforts will offer potential guests all the encouragement they need to book a break as the winter blues approach.

For Burgh Island, autumn means both relaxation and indulgence.

Whether guests choose to spend their days retracing the footsteps of Agatha Christie by taking to the hills and walking the rugged cliffs of Burgh or dancing the nights away to the tunes of the ‘20s, an autumn break can prove to be the ideal remedy for both tourists and hoteliers alike.

Winter’s gloom may be around the corner, but summer’s end doesn’t mean that hoteliers should settle for empty rooms and deserted grounds. In fact, it’s the perfect time to remind holidaymakers that autumn offers the best of both worlds. Tourists can enjoy city breaks during the most romantic time of the year – think ‘Autumn in New York’ – or escape on a country excursion to unwind and take in traditions – free from the sweltering heat and overwhelming crowds.

Cheshire’s The Cholmondeley Arms Crowned 2023 Great British Pub of the Year A pub once described as a ‘lost cause’ has now been named the best pub in Britain after taking the overall title at the Great British Pub Awards. The Great British Pub Awards showcases the wide variety and quality present in the UK pub scene, with an emphasis on excellence for pub goers all around the nation.

A new entrant for 2023, The Cholmondeley Arms, affectionately known to locals as ‘The Chum’, has been named Great British Pub of the Year and named number one ‘Country/Rural Pub’. Owners Tim Bird and Mary Maclaughlin attribute this double victory and the pub’s continued success to the team’s sheer enthusiasm and passion.

The couple own six pubs, previously described as ‘lost causes’ including The Chum and since taking it over in 2011, Tim and Mary have carried out significant restoration and refurbishment work to the former schoolhouse, creating the charm, character, and atmosphere the pub offers today.

Tim Bird, owner of Cholmondeley Arms, said: “After all these years together, it means the world. When we opened, I said we can be a beacon of hope for rural pubs but now we can be an ambassador as the pub of the year for Great Britain. For the team, this is just amazing. Helen [the pub’s general manager] has worked at the Cholmondeley for 12 years and she is the epitome of what our pubs should be. I am so proud.”

On what makes a pub of the year, Bird said consistency over a long period was key. Bird, who has been in the industry for 40 years, said he was “elated” to have won both the overall pub of the year and the rural categories at this year’s awards, but that all the finalists were “amazing”.

Ed Bedington, chair of judges for the Great British Pub Awards, said: “We’re delighted to be revealing the best pubs in the country. These businesses are pubs to cherish and support and I’d urge anyone to get out and visit these outstanding operations. We’ve recognised pubs of all types and characters, from community champions to high end food, entertainment focused through to pubs that embrace all the family, even the dog. These are the businesses that really set the standards for others to follow.

“Our overall winner, the Cholmondeley Arms, represents the pinnacle of all our winners – this is a pub that has a wow factor that impresses anyone that crosses the threshold. Impeccably run, this is a business that will offer a warm welcome to all visitors and give them an experience that will be impossible to beat.”

Despite the challenges the pub industry has faced in the last few years, this year’s awards have seen a record number of entrants, showing the continued high standards many pubs have been able to uphold.

Bedington continues: “The pub industry has undergone some significant challenges in the last few years, with the pandemic, followed by an energy crisis, rising inflation and a cost of living crisis on top – despite that, our winning pubs continue to adapt and flex to meet those challenges and continue to provide vital services to local communities, the opportunity for friends and families to gather and celebrate, as well as remaining key employers within the areas they operate. Pubs are part of the fabric of our society and these winning pubs are the ambassadors that continue to show the important role pubs play in our social and economic worlds.”

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50% Rise in Pubs ‘Vanishing’ During Second Quarter of 2023 Issue 179

those vacant and being offered to let, fell to 39,404 at the end of the second quarter of 2023 to 30th June down 230 compared with 39,634 on 31st March 2023.

Altus Group’s pub tracker also reveals that, during the first half of 2023, between 1st January and 30th June 2023, a total of 383 pubs ‘vanished’ from the communities that they once served have either been demolished and/or converted into other types of use such as homes, offices or even day nurseries compared with the 386 pubs that were lost for good during the whole of 2022.

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tax year up to a cap of £110,00 per business but this is set to end on 31st March 2024.

Whilst business rates are also set to rise next April in line with September’s headline rate of inflation which could also add more than 6% to bills next year.

During the first 6 months of the year, Wales lost the greatest number of pubs with 52 ‘vanishing’ with both the London and North West regions losing 46 pubs each.

The number of pubs ‘vanishing’ from the English and Welsh communities that they once served, having called last orders for the final time, increased sharply again during the second 3 months of the year to around 77 a month, up 50%, from the 51 a month lost during the first quarter of 2023.

Alex Probyn, President of Property Tax at Altus Group, warned of looming tax rises for pubs calling on the Chancellor to use his Autumn Statement on 22nd November to act saying “with energy costs up 80% year -on-year in a low-growth, high-inflation and high interest rates environment, the last thing pubs need is an average business rates hike of £12,385 next year.”

Data from the commercial real estate intelligence firm Altus Group, shows that the overall number of pubs in England and Wales, including

Pubs, as with other eligible hospitality, leisure and retail business currently get a 75% discount off their business rates bills for the 2023/2024

The Scottish government has launched a proposal to increase the Minimum Unit Price (MUP) of alcohol by 15p per unit to 65p, causing more concern for the country’s pub and bar operators..

been published. These papers assess the success of the measure so far and look at the future impact on health and industry sectors if it is continued and the potential effects of different minimum price levels.

Views are being sought on whether to continue the Minimum Unit Pricing (MUP) legislation beyond the current term which ends next April, and the level at which it should be set.

This builds on Ministerial engagement with business and health stakeholders which has taken place throughout the summer.

Scotland to Consider Minimum Unit Pricing Increase

A Scottish Government report on the operation and effect of MUP in its first five years, an Interim Business and Regulatory Impact Assessment and a report on public attitudes to the policy have also

Drugs and Alcohol Policy Minister Elena Whitham said: “The recent rise in alcohol-specific deaths highlights the need for more to be done to tackle alcohol-related harm.

“Our world-leading Minimum Unit Pricing (MUP) policy is one of the

measures we know can make a difference. Recent research estimated it has saved hundreds of lives, likely averted hundreds of alcohol-attributable hospital admissions each year – and also contributed to reducing health inequalities. It is one of a range of measures we have in place across prevention and treatment services to reduce alcohol harm.

“We believe the proposals set out in this consultation strike a reasonable balance between public health benefits and any effects on the alcoholic drinks market and subsequent impact on consumers, but we want to hear from all sides and urge everyone to take the time to respond.”

Tapping into the Future: The Role of SoftPOS to Transform Payments in Hospitality 6

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Issue 179

By Frazer Harper, VP, Payment Products, Dojo (www.dojo.tech) As the cost of living keeps increasing, it's becoming more crucial than ever that businesses strive to provide the best possible experience to their customers.

What’s more, demand for memorable experiences now permeates nearly everything, from dinner out with friends to visiting our local corner shop, and despite rising costs, consumers remain willing to spend when the experience is right. The experience of ordering and payment is now a critical component of the customer journey.

Our data shows that one in three of us is regularly seeking out a memorable experience, and we’re willing to pay 28% more to get it. Today, over half (56%) of consumers are prioritising spending on having experiences as opposed to buying ‘things’. The hospitality industry must therefore be on the constant lookout for innovations that align with modern consumer expectations.

Whether it’s the bustling environment of a popular restaurant chain, a swanky events space, or a niche retailer, the narrative is consistent: customers want customisation and convenience, and they want it now.

Enter SoftPoS technology and the ability to leverage readily available consumer grade technology, instead of a traditional cardreader, whilst still maintaining the same high level of security standards and a sleeker user experience for hosts.

SoftPoS, or software point of sale, transforms smartphones into payment processing hubs. Essentially, this means any employee equipped with a smartphone owned by the business can accept and process orders and card payments on-the-go with a greater degree of portability. With this technology deployed, every corner of your restaurant, or every inch of your event space, becomes a potential transaction point.

Expectations around going out are changing, with consumers wanting faster service, whether at a restaurant or in a busy bar. Delivering on this requires flexibility - and traditional card machines simply don’t cut it against this demand. With SoftPoS, hosts benefit from pocket-sized devices that can be stored in an apron or jean pocket and seamlessly take payments wherever they are. So if things get busy and the main card readers are all in use, waiters and waitresses could simply switch to the business phone to take a payment - negating the sometimes lengthy wait for a card machine to become free.

Then there are festivals and events, many will have suffered the deflating feeling of huge lines at a bar, or merchandise table at an event. By being able to easily deploy SoftPos alongside card machines, staff can take payments far faster - allowing customers to get back to the experience they love much quicker.

SoftPoS is more than just a payment method – it can put a device in the pocket of every host or member of staff, giving rise to a whole new pool of potential solutions and insights delivered in real-time and at the touch of a button.

Enabling payments using smartphones empowers businesses to reimagine how they engage and serve their clientele, taking speed and convenience to a whole other level. In the rapidly evolving world of hospitality, where demands are high and tailored slick service is appreciated, embracing such innovations could change your business.

Bristol Hoteliers Help People To ‘Have A Go At Hospitality’ A practical event has taken a significant step towards dispelling the myth that the hospitality sector only offers ‘stop gap’ jobs for people to earn money while considering their long-term careers.

“Most of the hotels in the city pay into the Apprentice levy, so it’s worth our while to offer apprenticeships to people, in hand with employment.

Around 70 people attended a ‘Have A Go At Hospitality’ event organised by Bristol Hoteliers Association (BHA), and got to try their hand at a number of typical hotel roles, including bed making, napkin folding, table setting and mocktail making.

Alison said the success of the Have A Go At Hospitality session earlier this month has inspired them to look at making it an annual event, which could play a major part in tackling the current staff shortage.

GCSE students, people who have been out of work and those being helped by Seetec to get back into work, attended the DoubleTree by Hilton Bristol City Centre to get a glimpse of the many opportunities the hospitality sector offers.

She said: “For me, it’s all about changing people’s perceptions of hotels. “We are no longer an industry where split shifts are the norm, with long hours and bad pay. We are one of the most diverse and inclusive industries in the world.

A combination of the impact of Brexit and the pandemic has seen the sector suffer from a significant staff shortage in recent years and the BHA has been keen to do what it can to boost recruitment.

“You can build a career and there is so much more than just a ‘bar job’; our challenge is getting that message across to people who don’t know the industry or who used to work in it many years ago.”

Alison Mansfield, who organised the event on behalf of the BHA, said: “Everyone loved the mocktail making stand, which Mollies Diner hosted, and we also had quite a few people who were interested in looking at cheffing and events work.

“Many of the people I spoke to considered hospitality as a place to just earn money, rather than a longterm career option.

“I spoke to a few people about how they could further education while working full-time, and how hospitality supports that.

Raphael Herzog, BHA chair, said: “It was very encouraging to see so many people turn up and take part in these taster sessions with such enthusiasm and interest.

“Hospitality is such a diverse sector which offers many opportunities to make careers for life in everything from maintenance and grounds work to various spa services, from accounts and IT to marketing.

“A top priority for the BHA at present is to promote hospitality as a rewarding and satisfying career choice and hopefully this event has inspired people and opened their eyes to the tremendous potential awaiting them.”

Master Innholders Charity Cycle Ride Raises Over £36,000 For Hospitality Action 27 cyclists from within the Master Innholders community have helped to raise over £36,000 for Hospitality Action, taking part in a vigorous three-day cycle ride through the Burgundy wine region of France.

Taking place between 1-3 September and in collaboration with Cycle Tours UK, Hatch Mansfield and Procurement Partners, the ride took the team through Dijon, Beaune, Macon and Lyon to test their endurance, with many of the team totaling over 300km covered over the three days.

Speaking about how the funds will be used, Mark Lewis, Chief Executive, Hospitality Action, said: “Currently, more than 50% of our applicants are presenting with household arrears such as rent or utilities, placing many at risk of homelessness. The money raised by the Master Innholders will help us assist some of our industry’s most vulnerable people. Many thanks to everyone involved for going the distance on this gruelling challenge.”

As well as a fantastic amount raised by the riders, generous donations, both financially and in kind, were also received from sponsors of the ride Procurement Partners and Hatch Mansfield.

Reflecting on the cycle ride and funds raised, Dan Rose-Bristow FIH MI said: “I’ve participated in several charity cycle rides over the years. This was my first ride with the Master Innholders community, and it proved to be a credible challenge with over 320kms cycled and climbing 3400m.

All the money raised will be donated to the Master Innholders chosen charity of the year, Hospitality Action. The charity, established in 1837, offers vital assistance and support to all who work or have previously worked in hospitality in the UK.

“The camaraderie was fantastic amongst everyone and it was such a fun event to be part of and all our hard efforts were worth it in the end, raising important funds for such an important cause. A huge thank you to everyone who donated.”

Issue 179

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Drinks Sales Leap 16% After Sun Shines On Pubs Britain’s early-September heatwave helped Britain’s On Premise to double-digit drinks sales growth last week.

CGA by NIQ’s Daily Drinks Tracker shows average sales in managed venues in the week to Saturday (9 September) were 16% ahead of the same period in 2022, as consumers flocked to pub gardens and terraces. It was a very welcome boost to sales after growth of just 1% in each of the previous two weeks. After the Coffer CGA Business Tracker revealed solid trading for managed groups in August, it is another sign that consumers remain eager to visit pubs, bars and restaurants despite pressure on their spending.

Daily sales were in double-digit growth on six days last week, peaking at 25% and 24% on Monday and Tuesday (4 and 5 September). On Saturday, the hottest day of the year so far, daily drinks sales managed

to achieve a commendable 6% growth rate.

High temperatures led to a boom in sales for the Long Alcoholic Drinks (LAD) category. Cider sales rocketed 54% from the same week last year, while beer was up 19%. Soft drinks sales rose 19%, though wine (up 2%) and spirits (up 1%) had a much quieter week.

“After dismal weather through August and weeks of flat sales, last week’s sunshine was a great relief for operators and suppliers,” says Jonathan Jones, CGA’s managing director, UK and Ireland. “As we would expect, it was a particularly stellar week for pubs with outdoor spaces and beer and cider brands. As the temperatures drop and we move towards the last quarter of 2023, where like-for-like sales growth will be less impacted by weather, this flurry of sales will hopefully provide some momentum for trading.”

50% Of Millennials Consider Drinking & Dining As Essential Spending-Survey Reveals Hospitality and booking platform, DesignMyNight have announced the results of their annual city survey with this year’s focus putting a spotlight on affordability in the UK. One of the biggest questions posed to their 3.9 million monthly users was ‘has the cost of living crisis affected your spending habits?’ A resounding majority (almost 84%) stated that it has. However, despite this shift, almost 36% of participants still class going out to restaurants and bars as ‘essential spending’.

When broken down further, it was revealed that almost 50% of those who voted ‘yes’ when asked whether they believe drinking and dining is essential were in the 26 to 35 age bracket. This age group interestingly accounted for almost 42% of the votes when asked whether the cost of living crisis had changed their spending habits. It appears that, from the affordability survey, visiting pubs, bars, restaurants and going to events, is more important to millennials than any other age group.

Once again, it’s not been an easy summer for the hospitality industry. Not only has the cost of living crisis made an impact, but there’s also been a large number of train strikes and price increases; plus, the UK experienced the sixth wettest July on record. Despite these factors, people are still willing to part with their

cash when it comes to drinking and dining out. Almost 46% of respondents would happily spend up to £60 on a meal, whilst 73% stated they’d spent between £4 and £6 on their last pint. There were also still 15% of people who’d spent between £7 and £9, with the minority of just 1% stating they had spent more than £10.

When asked what event people would most likely splash the cash on, birthdays came up as the clear winner, with 85% stating they would happily spend more for this occasion. Surprisingly, promotions or getting a new job got 20% of the votes, way more than celebrating a graduation, which only got the nod from 9% of those surveyed.

Katie Kirwan, Head of Brand and B2C at DesignMyNight, said: “The going may be tough right now, but going out remains important to our audience across all price points. While we’ve seen that a demand for affordability is propping up the industry, quality of spending is equally as important, and people aren’t willing to sacrifice their money for the mediocre. Hospitality’s run of it post-covid has been difficult, but our consumer survey has shown that shared experiences are still there to be catered to, and that with over 50% of millennials seeing drinking and dining as a necessity, a cost of living crisis isn’t going to hold the industry back.”

Issue 179

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Sector Leaders Call For Urgent Support & Reform After Pub Closures Continue To Soar that simply must be avoided at all costs.”

A commitment to extend business rates relief is essential to avoid further pub closures, following new government statistics which show that 383 pubs were lost for good in the first six months of 2023. That’s the equivalent of two pubs per day.

Emma McClarkin Chief Executive of the British Beer and Pub Association, and supporter of the Long Live the Local campaign, said: “These figures don’t just tell the story of the hard times pubs have faced the past few years but indicate what’s to come if the Government fails to extend the business rates relief and implement wider business reform.

Since 2020 our pubs have faced a myriad of challenges, from forced closures to an ongoing energy crisis and for many the looming increase in business rates early next year will be the last straw.”

Our Chief Executive Kate Nicholls said: “These figures are a stark reminder of the realities facing pubs. Businesses at the heart of communities gone forever, loyal staff losing their jobs and one less place for locals to eat and drink – this is the real cost of the economic turmoil many are facing.

“Even with rising costs and interest rates, more pain is set to come with an almost billion-pound hike in business rates next April.

“If the Government wants to back the nation’s hospitality venues, not lose them, it needs to urgently commit to an extension of business rates relief and a freeze in the current multiplier.”

“Inaction on business rates will sound the death knell for not just pubs, but other hospitality venues too, and

“Our pubs play a vital role in local socio-economic success all over the UK, but they aren’t able to do their very best work because they are under threat from unfair taxation through business rates and VAT, looming duty rises and extreme energy bills that are forcing publicans to make incredibly tough choices. Under the right conditions, our pubs have proven they are resilient, standing strong for centuries, but we really need the Government to lay foundations to ensure pubs can serve their communities now and in the future.”

AK Whelan Management Opens 11th Site With Plans For Further Expansion Erin’s is Whelan’s second Beckenham pub. He also has the popular The Elm Tree, in Elms End, Beckenham.

South East multiple operator, Austin Whelan, is to open his 11th site on 21st September under his family run AK Whelan Management portfolio, which consists of a mix of seven leased and four freehold pubs including the successful Whelans brand of Irish pubs.

Says Austin of his future plans for AK Whelan Management: “I want to expand my portfolio to 15 sites in the next 12-18 months if good opportunities arise and am looking for more freeholds to increase the value of the business.

The latest acquisition is a freehold pub on Beckenham high street. Formerly known as the Manor House and prior to that a Slug and Lettuce site, the pub has undergone a £750,000 revamp with the intention of creating the best pub on the high street appealing to workers, young professionals, and local residents, with children welcome until 7pm.

“Part of being a multiple operator is enjoying taking risks and seeing the rewards. The day of opening the pub door following a refresh have gone. You have to invest properly in properties and staff. Going forward it’s investment that will mark out those that will be in business in the long-term and those that will fall by the wayside.

Renamed Erin’s, after Austin’s daughter, like his other sites the focus is on top quality food and drink with live entertainment.

Business Rates Help And New ‘Crooked House’ Laws Needed To Stop More Pub Closures: CAMRA “On the back of the Crooked House affair, we are also calling on the Westminster government to strengthen planning laws to make sure councils in England can protect pubs and require them to be converted back to their original use – or rebuilt brick by brick – if they are unlawfully converted or demolished.

Commenting on figures published by Altus Group showing that pub numbers in England and Wales have fallen to their lowest on record, Chairman of the Campaign for Real Ale Nik Antona said: “These new figures are shocking if not surprising as our locals continue to face rising costs, sky high energy bills, unfair business rates and customers tightening their belts.

“The Government’s plans for High Street Rental Auctions to get high street premises in England back into use also needs to exclude converting high street pubs to other uses.

“If we are to save more of our beloved pubs and social clubs from being lost as community hubs then we desperately need the Chancellor to use the Autumn Statement in November to extend help for licensees with business rates which is due to end in April next year. Governments across the UK also need to reform and replace the deeply unfair business rates systems to give pubs a fighting chance of surviving and thriving.

“The Welsh Government urgently needs to introduce protections for pubs in the planning system where there are currently none so that local people can have a fighting chance of saving their pub from being demolished or converted into the likes of a shop, housing or a take-away.”

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.

UK Consumer Confidence September Increase Reveals Signs of Recovery Issue 179

Market research company GfK's Consumer Confidence Index has suggested that the economy may be beginning to recover, however, consumers still remain under pressure.

GfK’s long-running Consumer Confidence Index increased four points to -21 in September. All five measures were up in comparison to last month’s announcement.

Joe Staton, Client Strategy Director GfK, says: “Against the backdrop of falling inflation figures, growth in wages and high interest rates, UK consumer confidence rose this month to -21, the best recorded showing since January 2022. The view on our personal financial situation for the past year and the next is registering marginal but welcome growth, while expectations for the UK’s wider economy in the coming year show a more robust six-point increase.”

“And with less than 100 shopping days to Christmas, the four-point boost to the major purchase measure might offer some hope to retailers, who know all too well that many people face financial pressure in the runup to this year’s festive season. While this month’s improved headline score is good news, it’s important to note many households are still struggling with the cost-of-living crisis and that economic conditions are tough.

The reality is that consumer confidence remains suppressed, and the financial mood of the nation is still nega-

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tive.”

The Overall Index Score increased four points to -21 in September. All five measures were up in comparison to last month’s announcement.

The index measuring changes in personal finances during the last year is up two points at -13; this is 15 points better than September 2022.

The forecast for personal finances over the next 12 months increased one point to -2, which is 38 points higher than this time last year.

The measure for the general economic situation of the country during the last 12 months is up five points at -47; this is 25 points higher than in September 2022.

Expectations for the general economic situation over the next 12 months have increased by six points to 30; this is 44 points better than September 2022.

The Major Purchase Index is up four points to -20; this is 18 points higher than this month last year.

Redditch Pub Gets a £217,000 Makeover The Greenlands on Studley Road in Redditch, formerly known as the Mayfly, re-opened on Friday 15th September following a major investment of £217,000.

The pub is part of the Proper Pubs division at Admiral Taverns and has undergone a complete transformation to create a brand-new look with fresh décor to appeal to the local community. Inside, the pub has been completely transformed, featuring a brand-new bar, flooring and furniture throughout.

Outside, the Greenlands hosts a large garden which includes a brand-new decking area.

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

The feedback we received from our community was amazing, and we can’t

The Savings Index is unchanged at +27; this is 16 points higher than this time last year.

wait to see them again soon!”

The Greenlands provides a wide range of drink offers, including cocktails, wine, and fizz promotions, as well as a full sports package of Sky Sports, BT Sports and Horse Racing. The pub, which also has a pool and darts team, will be hosting an annual schedule of events for the community to enjoy such as regular quiz and karaoke nights, as well as a regular schedule of charity events to support local causes.

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

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

Pasta vs Curry: This is Britain’s Favorite Cuisine

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Issue 179

Italian restaurants are stealing the spotlight come up with Italian cuisine becoming the UK’s most popular international cuisine according to a new report.

Indian food used to rule the roost as Britain’s top cuisine, however, this year, things are shuffling around, and Italian restaurants “topping the charts” for the first time. They’re rocking a whopping 8.5% of all restaurants in the UK. Right behind them are Indian joints at 8.4% and Chinese restaurants are bringing up the rear with 6.7%.

Craving pasta or pizza? A whopping 1,617 Italian restaurants have registered at the Companies House since 2022. An increase of 16,4%. For the first time Italian is topping the list of international restaurants. Surpassing Indian. Even Gordon Ramsey joined in on the trend with the opening of his popular concept Street Pizza.

There are currently 11,489 Italian restaurants in The United Kingdom. Closely followed by Indian (11,378 eating places) and Chinese restaurants (9,123 restaurants). It’s a tasty battle between pizza and curry, and diners in the UK are loving every bite of it!

Top 10 (international) cuisines in UK Italian restaurants 11489 Indian restaurants 11378 Chinese restaurants 9123 American restaurants 3022 Turkish restaurants 2875 Thai restaurants 1819 Japanese restaurants 998 French restaurants 760 Pakistani restaurants 724 Portuguese restaurants 691

London is the pizza place to be When it comes to pizza and pasta, London is the place to be. London has a whopping 2.165 Italian restaurants, a growth of 67% compared to 2018. Manchester comes in second with 531 restaurants.

Mark Your Calendar For Cask Ale Week

CAMRA is urging its members to join in the Cask Ale Week celebrations (21 Sept – 1 Oct) by supporting their local pubs and breweries participating in the festivities.

Channel on YouTube, Jonny Garrett, about why cask beer is in decline and why it matters.

Watch his video here.

Cask Ale Week is a celebration of Britain’s national drink. It aims to engage and supports breweries, pubcos and pubs to organise events that encourage customers to discover – and fall in love with – real ale.

CAMRA Books has recently published CASK – the real story of Britain’s unique beer culture by award-winning beer writer Des De Moor. The book introduces cask beer to a new generation, explaining why it’s still important and what distinguishes it from other beer. Find out more about the book here.

Pubs and breweries are organising a range of events and activities to celebrate, whether it’s offering a free pint, running a beer festival or hosting live music. Cask ale lovers can search for participating events by visiting https://caskaleweek.co.uk/map/ and via the CaskFinder app.

Nik Antona, CAMRA’s National Chairman said: “The cask ale sector has been hard-hit this year with rising costs, sky high energy bills, unfair business rates and customers tightening their belts. Cask Ale Week is therefore a fantastic opportunity to go out and support the UK’s national drink, which is truly the pinnacle of the brewing art. Cask beer is fresh, artisan, and naturally carbonated – furthermore it is almost exclusively available here in the UK. It is worth protecting, promoting, and preserving for generations to come.”

Users of the CaskFinder app will also be offered exclusive incentives during Cask Ale Week to use the app, visit new pubs and scan new beers.

CAMRA’s Learn & Discover platform offers fantastic educational materials including written and video content, for members and non-members alike. Visitors to the platform can find out about cask beer from video’s including one from author and founder of The Craft Beer

To find out more, please visit https://caskaleweek.co.uk/

Hyatt Regency Crowned Winners at the City of Manchester Awards 2023

The Hyatt Regency Hotel has been crowned winners of the ‘Hotel of the Year’ award at the prestigious City of Manchester Awards 2023, which seeks to showcase the 'best of the best' that Manchester has to offer.

The City of Manchester Business Awards (COMBA) were established by Downtown Manchester to acknowledge and celebrate companies and entrepreneurs that have made a successful and significant contribution to economic growth in the city region and since Hyatt took the reins of this hotel in 2020, it has gone from strength to strength to deserve its win in a thriving and hotly competitive hospitality sector.

Assumpta McDonald, General Manager at Hyatt Regency Manchester said: “To successfully launch a new hotel when the pandemic first hit and to get to where we are today

just a few years later is a massive achievement and testament to the exemplary standards and commitment our team has upheld since we launched.

“From providing reliable world-class customer service, to our commitment to supporting Greater Manchester’s wider community and charitable organisations, we are proud of our place at the forefront of the North-West hospitality scene and are delighted to be recognized as a winner in these coveted awards.

“Our team takes get pride at every step of the customer journey to ensure guests receive the very best in comfort and the outstanding food and beverage offering and I must take this opportunity to thank each and every one of them.”

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

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

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

These types of finer filtration will remove:

SEDIMENT AND ACTIVATED CARBON FILTERS DON’T REMOVE MICRO-IMPURITIES. We are seeing more articles on micro and nano impurities. It is said that we ingest many particles of microplastics every week through our

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

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

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

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

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

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

See the advert on the facing page for further information.

Time to Pivot: How the UK’s Hospitality Sector Can Survive and Thrive 14

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Issue 179

By Rebecca Kelly, CEO and co-founder, VenueScanner (www.venuescanner.com)

The past few years have presented challenge after challenge for UK hospitality businesses. From rising costs to staffing shortages and shifts in consumer behaviour, the hospitality industry is constantly navigating choppy waters.

It is easy to see why data from UKHospitality shows that just 29 percent of hospitality businesses feel optimistic about the next 12 months.

But there is hope. We know the UK’s hospitality sector is incredibly robust – it is expected to reach $27.42 billion by 2028 according to data from Mordor Intelligence and a record 2.6 million people are now employed in hospitality, with the sector responsible for one in five new jobs.

As UKHospitality Chief Executive Kate Nicholls has said: “The ability of hospitality businesses to create more than 20 percent of new jobs in the past year, in the face of extraordinary cost pressures, is testament to its resilience and ability to battle against the odds.”

I couldn’t agree more, Kate. And data from our platform suggests venue demand is increasing year on year so for those businesses able to take advantage of current booking trends, there is real opportunity to grow in the face of adversity.

1. MAJOR INCREASE IN PARTY BOOKINGS

poker nights, games nights, or even pizza and sushi making – as a way of capturing the attention of party bookers.

2. BARS, RESTAURANTS AND EXPERIENCE-BASED VENUES ON THE RISE FOR BUSINESS BOOKINGS While hotels account for a portion of business venue searches, organisations are also increasingly looking for more unusual spaces to host their business meetings, conferences and company gatherings including experience-based venues such as Otherworld VR, and Swingers Crazy Golf, as well as bars and restaurants. In fact in Edinburgh, for example, bars and restaurants account for three times more business bookings than hotels do.

Given we are seeing a serious decline in consumer spending, especially in mid-range bars, pubs, restaurants and hotels, this data shows that venues able to diversify their space for business offerings can increase footfall and fill more of their downtime.

3. COMPANY AWAY DAY BOOKINGS UP YEAR ON YEAR As businesses are employing more people remotely, the need for colleagues to connect in person has given rise to more demand for company offsites and one-day to multi-day events and overnight stays. This has led to significant growth in company away day events across the UK. In fact, we’re seeing 3.5 times as many bookings for company away days than we did pre-Covid.

This represents another huge opportunity for event venues, hotels and even pubs, bars and restaurants to diversify their revenue streams by marketing themselves as great away day locations, whether it be for creative workshops, scavenger hunts, exclusive events or immersive experiences.

LOOKING FORWARD

Party bookings have increased three-fold since pre-Covid days, with bars and restaurants topping the list of the most popular venue types for party bookings, while Christmas parties remain the most popular event type.

This means there is a huge opportunity for bars and restaurants to market themselves accordingly, focusing on party (and Christmas party) bookings that generate higher revenues to cover their increasing costs.

There’s also an opportunity to stand out from the competition by offering a wider range of activities –

Given the significant challenges facing the UK’s hospitality businesses, diversification will be key to future growth. Data from VenueScanner clearly shows that the opportunities are there – yes for party bookings, but the real opportunity lies in a venue’s ability to pivot to a business audience.

Whether that’s transforming their space to accommodate a company away day or turning their empty tables into hot desks, the UK’s hospitality sector is a resilient, vibrant and adaptive one and it will come out the other side stronger and more profitable as a result.

Parkdean Resorts To Support The Great British Beach Clean helped implement plastic bag charges, better wet wipe labelling, and supporting a tax on single-use plastic items.

A record number of Parkdean Resorts’ holiday parks will take part in the Marine Conservation Society’s annual Great British Beach Clean, as part of the UK’s leading holiday park operator’s pledges to care for its parks, people, and planet.

Last year, 36 of Parkdean Resorts’ parks took part in the Great British Beach Clean, and over 265 generous volunteers lent their time to collect 191 bags of litter, weighing in at a total of 422kg or more than 930 lbs.

Running from 15th – 24th September, this year marks the 30th anniversary of the Great British Beach Clean, and hundreds of volunteers will be coming together to collect litter along the coasts of some of Parkdean Resorts’ 66 parks throughout the UK. In total, 54 Parkdean Resorts holiday parks and offices will be participating, including 42 parks in England, 8 in Scotland, and 4 in Wales. In collaboration with Britvic Soft Drinks, the team from Warmwell Holiday Park in Dorset will be holding a special beach clean on 19th September, and members of the public are encouraged to join in with the efforts. Members of the public can register to join any Beach Clean by visiting https://www.mcsuk.org/what-you-can-do/join-a-beach-clean/.

Data will be collected from each of the beach cleans which will enable the Marine Conservation Society to campaign for positive change to protect the ocean. Data obtained from previous beach cleans has already

Jane Bates, Director of Sustainability and Procurement at Parkdean Resorts, said: “It’s a privilege for us to be supporting the Marine Conservation Society by participating in the Great British Beach Clean once again this year. We’re committed to doing all we can to protect our environment and make our beaches and seas clean and safe, so we’re looking forward to getting involved and doing our bit. The generosity of our teams and the wonderful volunteers across our parks never disappoint, so we’re hoping for another fantastic turnout this year.”

Parkdean Resorts recently published its first ever ESG report detailing its pledges to care for its parks, people, and planet by delivering 25 wide-ranging commitments by 2025, with plans covering renewable energy, reducing carbon emissions, and maintaining the natural beauty of 3,500 acres of land across its 66 parks throughout the UK.

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.

Hospitality Action Launches Step-by-Step Guide to Wellbeing 16

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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.

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 everincreasing 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.”

The guide is being launched as part of the Walk for Wellbeing campaign, a nationwide movement to help promote health and wellbeing within the hospitality industry. It can be downloaded for free via the Hospitality Action website.

Now in its fourth year, powered by hospitality talent partner mum in partnership with Caterer.com and Peoplebank, Walk for Wellbeing is a fun, flexible event which encourages the hospitality community to come

together and take simple steps towards raising vital funds to support individuals and their families in the sector who are facing challenging times.

Hospitality Action’s Employee Assistance Programme continues to make a positive difference to the industry and currently supports over 500 clients and 200,000 people across a variety of different areas, including financial and mental health support. Money raised will also help to continue to provide Hospitality Action’s 24/7 helpline.

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.”

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.

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

It’s CHRISTMAAAASSSS!- Research Reveals Consumer Plans For The Festive Season Christmas is coming, there’s less than 100 days to go until the big day!

Hospitality and foodservice insight experts KAM have conducted nationally representative research amongst consumers to see how and where they are planning to spend the festive period this year, and how much of their plans involve the hospitality sector.

Whilst 34% say they are planning to spend less this year in pubs and restaurants, and whilst there’s a clear case of the ‘careful’ consumer with the cost of living crisis, 49% of people say they will visit a pub or bar or restaurant over the period.

19% of respondents have already made their Christmas plans and 10% have already booked a pub or restaurant during the festive period, up 1% on last year. Only 27% of people said they won’t make plans until December – and most of these are either those without children, or those identifying as male.

Christmas Day is already looking positive. Nearly 1 in 10 intend to visit a pub on Christmas Day, which is back to pre-pandemic levels, and Christmas Eve, Boxing Day and New Year’s Eve are following the same pattern.

And BIG bookings are back! Over 39% of people said they will definitely be visiting a hospitality venue with 12 or more people. And what about how they book and

what they expect? 46% want to speak directly to the venue with 32% wanting a same day response to an enquiry. So responding and response times are definitely key.

Set menus / packages are popular with 37% of consumers, and 60% want to be able to pre-order their food from a set menu as it’s easier and less stressful, with 39% also wanting to pre-order drinks.

Finally – hospitality gifting remains ever popular, with 39% saying they would buy a gift card for a pub / restaurant as a Christmas gift.

So, the message is that despite the current economic climate, there are some key – and relatively simple – wins for operators.

- Whilst lots have already made their Christmas plans, plenty haven’t – so push that marketing message!

- Look at your packages and make sure customers can pre-order both food and drink - Think about your bookings process – customers want contact! Follow up enquiries promptly, and secure that deposit (74% are happy to pay a deposit!)

- Get in on the gifting game – there’s a big potential market for hospitality gifting

Be At One’s Annual ‘Bartender Challenge’ Has Crowned A Winner For 2023!

The final of Be At One’s Bartender Challenge 2023 took place recently and saw Megan, from Be At One Richmond crowned the winner of the impressive £3,000 prize. The competition reached new heights this year, with lots of energetic and technical challenges for all its bartenders to get involved in.

Over the last few months, more than 200 incredible mixologists from 39 Be At One venues across the UK competed for the coveted title of ‘Bartender of the Year’, putting their expertise and skills to the test.

The site bar ‘heats’ kicked off the competition, which saw the bartenders going head-to-head in their bars around the country, flexing their incredible cocktail-making skills across Be At One's Impressive and Iconic menu, which includes 150 different mixes! The participants also impressed with their showmanship abilities, to go on to win a place in the area semi-finals.

Finding the best of the best across the regions at the semi-finals, ten expert mixologists were selected to battle it out in the highly anticipated grand final round, which took place on Wednesday 13 September and was sponsored by the globally acclaimed Pernod Ricard’s Altos Tequila.

The final consisted of each bartender taking on the challenge of putting their drinks knowledge, mixology

craft, friendly and entertaining attitude, and cocktail inspiration to the test.

From behind the front bar, with guests and judges in attendance, the bartenders were expected to provide everyone with an unforgettable experience in hopes of being crowned winner of the bartender challenge. From pouring accuracy and speed testing to mixing up the best drinks in town with ease and proving they can bring an energetic, lively atmosphere, no area was left untested.

Helen Charlesworth, Managing Director for Stonegate Group said: “Congratulations to all the talented Be At One bartenders who have participated in this exciting competition. Our bartenders consistently strive to be the best they can be and provide guests with an unforgettable experience when they come into our venues. We loved seeing the talents of our industry-leading bartenders at the final and are immensely proud of you all. We want to congratulate Megan on winning.”

The final of the Be At One Bartender Challenge was held on Wednesday 13 September at Be At One Regent Street, with over 200 individuals in attendance, and winner Megan was named Bartender of the Year and received an incredible cash prize of £3,000! Runners-up included Abbie from Be At One Norwich, who received a cash prize of £2,000 and Eliot from Be At One Greek Street Leeds who won £1,000.

Issue 179

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Optimism Among Hospitality Leaders Improves Despite Challenges In Trading Conditions year-on-year. Grocery and hospitality have responded by launching initiatives to target the needs of consumers, including the first meal deal offer from Waitrose and the launch of a £2.99 sandwich range at Pret A Manger.

The challenging trading conditions identified by most grocery and hospitality leaders are largely expected to continue into the next 12 months, according to the new Top of Mind Report 2023.

Inflation continues to present grocery retailers with a difficult sales climate and businesses are having to place a huge focus on value whilst managing increasing costs. However, around a quarter of hospitality leaders are slightly more optimistic, expecting trading conditions to improve as consumers start to enjoy more discretionary spend. Central to this positive view is inflation easing, and retailers remain cautious with the hoped-for reduction expected to be small and slow.

Meanwhile, staffing challenges persist – although they have eased year-on-year. These are felt most by the eating out market, with the shrinking of the pool of potential employees post-Brexit perceived as the leading factor.

The proportion of grocery retail and eating out leaders facing challenges in attracting and recruiting staff has declined by -8ppts and 10ppts respectively, year-on-year. In hospitality, 70% of leaders say they are facing challenges. Over a fifth of business leaders also cited shifting attitudes within the workforce as a reason for staffing difficulties, leading to potential employees favouring flexible roles.

In a further key finding, value consciousness has been identified as a growing trend as the squeeze on household budgets continues to impact consumers. This trend is taking priority at the expense of ethical consumerism, which has seen a marked decline this year.

The growth in value consciousness perceived by grocery and hospitality leaders is in line with consumer psychometrics, with very value-led consumers increasing +4ppts

Improvements have been driven by initiatives to encourage flexible working and a more diverse workforce, for example a recruitment drive launched by McDonald’s to hire more over-50s.

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

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

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

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

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

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

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

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

What the Hospitality Industry Can Do to Protect People’s Wellbeing During The Cost-Of-Living Crisis 20

CLH Digital

Issue 179

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

The hospitality industry has been one the hardest hit by the turmoil of the last few years. Lockdown closures and changing restrictions during the pandemic, staff shortages and VAT rises have created a perfect storm of pressures. Now the cost of living crisis is affecting us all and causing sleepless nights for many.

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

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

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

sation starters to help managers check in with staff.

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

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

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

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

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

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

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

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

Delivery And Takeaway Sales Rise 6% To Extend Recovery From Post-COVID Slump

Britain’s top managed restaurant groups secured a third successive month of year-on-year growth in delivery and takeaway sales in August.

CGA by NIQ’s Hospitality at Home Tracker shows revenue from orders was 6% higher than in August 2022. It extends a run of growth that followed 18 successive months of negative year-on-year trading as consumers started eating out again after the easing of COVID lockdowns.

CGA’s Tracker shows a 9% rise in delivery sales by value—a much faster rate of growth than the figure of 1% in takeaways and click-andcollect sales. The combined volume of orders dropped again month-bymonth by 2%, though this rate of decline has slowed recently.

While sales have recovered over the summer, deliveries and take-

aways are now a much smaller part of restaurants’ trading mix than they were during COVID. Combined sales accounted for 13% of groups’ total sales in August—a sharp drop from 22% in August 2022.

Karl Chessell, CGA’s business unit director – hospitality operators and food, EMEA, said: “Delivery and takeaway sales have fallen substantially from the boom years of 2020 and 2021, when they were vital in sustaining restaurants’ trading through lockdowns. But it’s encouraging to see them back in year-on-year growth now, and they are certain to remain a significant element of restaurants’ operations. It will be important to optimise delivery logistics and third-party partnerships for consumers who have become accustomed to ordering in, while continuing to provide compelling reasons for others to eat out.”

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

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.

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

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

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.”

Free From Food 2023 returns to the RAI Amsterdam from 21-22 November 2023. For more information and to register to attend, visit: https://amsterdam.freefromfoodexpo.com/visiting/

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JD Wetherspoon Puts 11 More Pubs Up For Sale 22

CLH Digital

Issue 179

Pub group JD Wetherspoon have put another 11 pubs up for sale following a number of recent closures in the last few years.

Last year Wetherspoons announced 32 of its pubs would go up for sale as the country and the on-trade sector grappled rising costs brought on by high inflation.

The pubs will remain open pending their sale.

A spokesman for the chain said: “Wetherspoon is continuing to invest in its business and has recently reopened The Square Peg in Birmingham and The Lord Palmerston in Southsea, after major refurbishment, costing approximately £1.5million.

The company is also currently redeveloping and extending pubs in Wakefield, central Cardiff and central Glasgow at a total cost of approximately £8million.

"The company is also proceeding with plans for a number of new pubs and hotels as well as major upgrades to existing pubs involving a total investment of around £100million."

Full list of 11 more Wetherspoon pubs up for sale • The Pontlottyn, Abertillery • The Ivor Davies, Cardiff • Spa Lane Vaults, Chesterfield

• The Gate House, Doncaster • The Market Cross, Holywell • The Regent, Kirkby in Ashfield • The Mockbeggar Hall, Moreton • The Hain Line, St Ives • The Sir Norman Rae, Shipley • The Sir Daniel Arms, Swindon • The White Hart, Todmorden Toby Hall, senior director at CBRE, said: “The pubs are all in long established and proven trading locations making them ideal for both existing pub operators and new entrants.”

Publicans Issued Warning Ahead Of Cricket World Cup A firm of licensing solicitors is advising publicans and landlords to act now in order to ensure they’re ready for the first toss when England plays New Zealand on 5 October.

This time around, the 2023 ICC Men’s Cricket World Cup is being held in India. So with the huge time difference there will be many venues up and down the country which may not be allowed to serve alcohol during the majority of the matches. And with many pubs struggling with declining revenue, Felix Faulkner, licensing solicitor at Poppleston Allen, wants to ensure no-one’s left disappointed.

Faulkner said: “We really don’t want to see a repeat of the issues that surrounded the Women’s Football World Cup final in August which saw some licensed venues lose out on footfall and ultimately, profits because they didn’t have the correct licence in place. Because matches are being held as early as 6am, such as when England play Bangladesh on 10 October, many premises will not have the correct licence to serve so early in the morning.

“Though it’s getting close, there’s still time to submit applications. We recommend applying for a Temporary Event Notice, also known as a TEN. This makes temporary provision for one off events in certain situations, such as where the existing premises licence doesn’t have the required hours or activities. In this case, due to matches being televised early in the morning when the majority of premises will not be licensed.”

When applying for a TEN, at least ten working days notice must be given to the local authority, so there’s plenty of time to apply ahead of the semifinals, for example, now. However, if a licence is required for the first match, then it may be too late to apply for a standard TEN meaning the only option available would be a late TEN application.

lier than usual. Finally, it is also worth considering having extra staff on before and during the match to help keep things running smoothly.”

If a premises is planning to open for some or all of the games, it is vital to get TENs submitted as soon as possible, to ensure there are no issues or delays which could lead to unhappy customers. The good news is, if there are less than ten days before the event, it is possible to apply for a ‘late’ TEN by giving between five and nine working days notice.

OCTOBER

Though cricket isn’t usually known as a rowdy sport, there’s a chance customers might get a little excited if England does as well as expected, as they are the current World Cup holders. And because the match is being held at an unusual time, operators need to be careful.

Faulkner added: “The main consideration is taking into account more noise at a time when neighbours don’t usually expect it. This is very important with matches taking place early in the morning. We’d advise operators to use signage inside and outside of their premises advising patrons to be considerate of neighbours and to keep noise levels down, especially in any outside areas or beer gardens. If publicans have experienced complaints about noise previously, it would be prudent to speak with your neighbours to advise them of your plans to open a little ear-

The full dates and times for the England games, the semis and final, are listed below:

• Thursday 5th October – England v New Zealand, 9.30am • Tuesday 10th October – England v Bangladesh, 6am • Sunday 15th October – England v Afghanistan, 9.30am • Saturday 21st October – England v South Africa, 9.30am • Thursday 26th October – England v Sri Lanka, 9.30am

NOVEMBER • Saturday 4th November – England v Australia, 8.30am • Wednesday 8th November – England v Netherlands, 8.30am • Saturday 11th November – England v Pakistan, 8.30am Semi-finals • Wednesday 15th November – 1st v 4th place, 8.30am • Thursday 16th November – 2nd v 3rd place, 8.30am Final • Sunday 19th November, winner of semi-final 1 v winner of semi-final 2, 8.30am

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

Inbound Tourism Industry Recognised at UKinbound’s Awards for Excellence 24

CLH Digital

Issue 179

UKinbound, has recognised and rewarded top performing UK tourism businesses, organisations and individuals at its Awards for Excellence ceremony this week.

The awards were presented in front of over 350 tourism and hospitality professionals at the annual Awards for Excellence Gala Dinner, which took place at Belfast City Hall.

Following self-nomination, the winners were decided by a panel of independent judges from across the tourism industry - Kurt Janson, former director of The Tourism Alliance; Jason Edwards, Jason Edwards Travel; and Dr Karen Thomas, director, Tourism and Events Research Hub, Canterbury Christ Church University.

The winners were: Tour Operator of the Year – Angela Shanley Associates Ltd Online Travel Agency of the Year – Get Your Guide Accommodation Provider of the Year – Lake District Country Hotels Attraction of the Year – Blenheim Palace Destination Management Organisation of the Year – Visit Kent

Sightseeing Operator of the Year – Mountain Goat Tours Transport Provider of the Year – Uber Boat by Thames Clippers Service Provider of the Year: Professional Services – TravelBeat Service Provider of the Year: Restaurants, Retail and Ticketing – Bustronome Service Provider of the Year: Technology – Vox Group Sustainable Tourism Provider of the Year – Game of Thrones Studio Tour Young Excellence Award – Zoe Fleming, Liverpool Football Club Members Choice Award – James Aitken, Cashel Travel Chairman’s Choice Award – Rob Russell, AC Group Joss Croft OBE, CEO UKinbound said: “Last year, our inbound tourism industry saw over 31 million visits from international tourists to the UK who spent over £26 billion and although these statistics are not quite up to the visit and spend levels seen in 2019 – this is still a fantastic achievement against the backdrop of a tough global economic climate and ongoing recovery from the pandemic.

“As always, our Awards for Excellence are a great opportunity to reward and celebrate the industry and our members have once again all worked incredibly hard over the last 12 months and made a significant contribution to the continuing success of the sector.”

The Awards for Excellence were presented during the association’s Annual Convention which took place at the Assembly Buildings in Belfast on Wednesday 20 and Thursday 21 September. The event featured an influential line-up of speakers including psychologist and motivational speaker Jamil Qureshi; Ellvena Graham, Chair of Tourism Northern Ireland and Patricia Yates, CEO, VisitBritain.

Ale Aboard! Northern Celebrates The Best Places To Hop Off The Train And Have A Pint To mark National Cask Ale Week (Thursday 21 September – Sunday 1st October) Northern is raising a glass to the best pubs on its network.

THE SNUG Carnforth, Lancashire

THE MALLARD INN Worksop, Nottinghamshire

The train operator has released a list of the best places to enjoy a pint at the start or end of your journey across the North of England.

Snug by name and nature, this cosy micropub has a frequent rotation of drinks that sees them bring in a variety of beers from Manchester, Cumbria, Liverpool and further afield.

Formerly the Worksop station buffet, the pub offers a warm welcome as well as four changing real ales as well as a selection of foreign bottled beers, country fruit wines and specialist gins.

TRACK AND SLEEPER Knaresborough, North Yorkshire

The Mallard was the winner of the Nottinghamshire CAMRA Pub of the Year in 2015 and has received numerous awards from North Notts CAMRA – so you know you’re in good hands here.

Head to platform two for this small but perfectly formed bar, operated by craft beer brewers, The Gorilla Brothers, who transformed the formerly derelict storage rooms into a now popular micropub – winning a heritage award in the process.

THE TAP Harrogate, North Yorkshire You’ll be spoilt for choice at The Tap, which boasts an extensive selection of beer with 12 traditional cask hand-pulls and 15 more modern kegs. Not to mention bottles and cans from microbreweries and larger, more established breweries the world over.

THE RAT RACE Hartlepool, County Durham This quirky pub has opening hours that align with train timetables (currently opening at 12.02 exactly) and offers four changing beers and two ciders.

The premises are located within the only remaining part of the original 1862 train station building and make for an amazing atmosphere.

THE TICKET OFFICE Ilkley, West Yorkshire With its chandeliers, dark wood ceiling and stylish decor, this bar and restaurant is a destination not to be missed. There is a small but perfectly formed list of cask and craft ales to enjoy in this wonderful setting.

VICTORIA TAP Manchester Victoria, Greater Manchester Due to open next month Victoria Tap will showcase a range of beers and lagers from local and international breweries. It will also feature an ‘allweather’ beer garden and is the second pub at the station alongside The Beer House.

Northern is the second largest train operator in the UK, with 2,500 services a day to more than 500 stations across the North of England.

Calls For Clarity On Holiday Pay Entitlement Issue 179

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Jon Wilson, SVP at Deputy, said: “Our State of Shift Work report highlights the high levels of confusion that exist when it comes to holiday pay.”

A report has revealed that up to one third of hospitality workers or unsure of their holiday pay entitlement.

Six months since the consultation on calculating holiday entitlement for part-year and irregular hours workers closed, the Government has yet to publish its response.

The Government consultation was launched in response to the Harpur Trust v Brazel Supreme Court Judgment in July 2022. The holiday pay calculation set out by the Supreme Court was ‘average weekly pay from the previous 52 weeks, excluding weeks not worked, multiplied by 5.6 weeks’.

Amidst this lack of clarity, new data shows high levels of confusion among employees when it comes to holiday pay.

Jon Wilson said: “The practical implementation of this has been challenging for employers across the country, especially when calculating holiday pay for new starters and those with highly irregular hours. Businesses like ours have now built this into our technology, to automate the process for our customers, which solves the practical, administrative challenges, but the calculation has also been challenged as unfair to those with different working patterns. The purpose of the Government consultation was to

According to Deputy’s annual State of Shift Work report*, which surveys UK workers, more than a third (35%) of hospitality workers are not sure about their legal entitlement for paid annual leave and many believe they could be missing out on holiday pay, according to Deputy’s global study, which surveyed 3809 shift workers, including 1166 from the UK. The study revealed that 26% of UK hospitality workers are not clear on the details of their legal entitlements for paid annual leave and 9% have no idea at all. Less than half (47%) were very confident that they are getting all the paid annual leave they are entitled to, with 35% less confident, 10% unsure, 4% not confident at all and 4% believing they’re not entitled to any paid leave.

address this point.

Many young workers were completely unaware of their holiday pay entitlements, with 14% of Gen Z workers believing they’re not entitled to any paid annual leave.

“In the meantime, some employers who might be waiting for the findings of the consultation, may not have introduced the new calculation yet. If that’s the case, their staff are missing out on their holiday pay and the employers are at risk of tribunal claims for unlawful deduction of wages. We urgently need clarity from the Government for the sake of both workers and employers.”

As the leading shift work platform, Deputy is calling for clarity from the Government.

To see the full State of Shift Work report from Deputy click here

Accor Adds Two More Hotels To UK Ibis Brands Portfolio Hospitality group Accor has announced the signing of two new hotels in the UK under ibis and ibis Styles brands, strengthening the UK footprint of Europe’s leading economy brand family.

recently completed a full refurbishment of the ibis Belfast City Centre to ibis’ Plaza design concept. The new Coleraine hotel will follow the same Plaza design and is undergoing refurbishment of its 49 rooms before reopening early in 2024 as ibis Coleraine. The latest signings will bring the ibis brands portfolio in the UKI to 119 hotels – 64 ibis, 33 ibis budget and 22 ibis Styles hotels.

A new ibis Styles hotel is under construction in Burton-Upon-Trent. The hotel, owned by FirstInn Ventures Ltd, will consist of 81 rooms and suites.

The hotel will be situated less than two miles from Burton-Upon-Trent Railway Station and circa 13 miles from East Midlands Airport. The construction of the hotel started in May 2023 and is expected to open in the second half of 2024 under a franchise agreement.

Philip Lassman, Vice President Development, Accor Northern Europe commented: “We continue to see positive momentum in the growth of our ibis family of brands within the UK, highlighting the continued appeal of our economy brands. ibis brands remain the European market leader in economy segment and in the challenging macro-environment the strength of the brands in the market is rightly appealing to investors. We look forward to the future success of these hotels and the continued growth of our ibis brands portfolio in the UK and internationally.”

Accor has also signed an ibis hotel in Coleraine, Northern Ireland which will rebrand from Premier Inn. The hotel, which is located a 15-minute drive from the coast, is owned by long time Accor franchisee, Andras House Ltd and will be their third Accor franchise in Northern Ireland. Andras House

Renewed Calls For Rail Dispute Resolution As the Transport Committee recommends sectors like hospitality are afforded protection in upcoming rail legislation1, UKHospitality is urging Government, rail unions and companies to resume negotiations.

rail strikes.

With £3.5 billion in lost sales already racked up as a result of ongoing rail strikes and more strike days in September and October, UKHospitality is urging all parties to resume negotiations as a matter of urgency.

“While the Transport Committee is absolutely right to point out that sectors acutely affected by rail strikes, like hospitality, are properly considered and protected by future legislation, the real priority needs to be reaching a resolution to the current dispute.

UKHospitality Chief Executive Kate Nicholls said: “As we have seen over the past year, hospitality businesses and their staff continue to suffer as collateral damage as a result of ongoing rail strikes.

“This is especially important for hospitality, as we approach the busy Christmas period, the revenues of which are often crucial to help venues through the fallow period of January to March.

“The elephant in the room is the complete lack of progress made in recent months by the negotiating parties and it’s time that everyone involved gets back round the table to reach a resolution that sees the end to

“Without an urgent end to this dispute, the £3.5 billion that hospitality has lost in sales will only continue to grow and that is not good for the thousands of hospitality businesses and the millions of people they employ.”

Asian Restaurant Awards 2023 (Scotland) Winners Scotland's best Asian restaurants and takeaways were feted at a glittering awards ceremony at the Sheraton Grand Hotel in Edinburgh on Monday 18th September, hosted by BBC TV news anchor, Samantha Simmonds.

Mother India in Edinburgh was revealed as the overall winner, with other awards going to the capital's Cilantro for Best Bangladeshi, Ignite the Best Indian, Dishoom the Best Casual Dining venue and Pomelo the Best Chinese.

From Glasgow, Charcoals and Desi Chaiwala were victorious, along with Sapporo Teppanyaki (Best Japanese) and Thairiffic (Best Thai).

There were also wins for Bo'ness Spice (Falkirk), Light of Bengal (Aberdeen), Tahla (Perth), Spice Tandoori (Elgin), Dhoom (Dunfermline), Saffron (Shetland).

Also in Shetland, Gurkha Kitchen was highly commended.

Just Eat Takeaway/Delivery Awards went to Dil Se (Porthlehen), Memories of India (Gorebridge) and St John's Curry Club (Edinburgh).

“We congratulate all the winning establishments at this year's Asian Restaurant Awards (Scotland), an event which showcases the top dining establishments from across the nation, which are a key feature of Scotland’s food and cultural landscape," said ACF chairman, Yawar Khan, who added, "At a time when the hospitality sector is facing significant challenges with rising food and energy prices along with staff shortages, it’s important we acknowledge excellence and celebrate the success of the sector.”

The full list of winners can be viewed at www.asianrestaurantawards.org

Punch Pubs & Co Announces Publicans of the Year in Their National Awards 26

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Issue 179

you tonight in our home, in our own ‘public house’, and I am super proud of all of the office team who have volunteered to be your waiting team and look after you this evening, as well as our talented group of chefs in our food development team, led by Tom Allen.”

Following the big reveal of the first eight category winners was the penultimate Lifetime Achievement Award, filling the room with emotion when Clive announced it would go to one deserving Publican lovingly known as ‘Aunty Di’.

Referring to Diane Crathern of The Richmond Arms, Godalming, Clive said: “I’ve had the pleasure of visiting Diane’s pub on several occasions, and I can tell you, when you walk into her pub, you instantly feel a sense of warmth.

Credit Ian Hodgkinson and Alex Cantrill-Jones @ PictureIt Media

“You could, and people do, lose time in this beautiful, traditional pub because you’re made to feel at home. Diane thoroughly deserves this award; she has been a stalwart within her community for over forty years, and is quite simply an inspiration to anyone who wants to run a bloody good pub.”

Becky Davies and Cameron Foster-Smith, The Bulls Head Countesthorpe Paul and Emma Gibbon, The Plough - Prestbury Steve and Trish Ulyatt, William Mitchell - Morecambe

Nik Ranhem and Nathan Fowler, The Dog House - Kennington Dom and Shell Roberts, The Anglesey Arms - Halnaker

BEST PUB ENTERTAINMENT & SPORT – Debs Wilbee, The Jolly Sportsman - Chesham

COMMUNITY CHAMPION – Selena and Brian Ogden, The Butchers Arms - Southam

BEST DRINKS OFFER Dennis Wann, The Sailmakers Arms - Hull

BEST OUTDOOR OFFER – Chris Driver, Oak Tree Inn - Darlington

Punch Pubs & Co’s Regional Winners and overall Publicans of the Year (Paul and Emma Gibbon of The Plough), with Punch CEO Clive Chesser (far right, back row) and host Mark DurdenSmith (far left, back row).

With heightened emotions, it was time to reveal the night’s biggest winners. Paul and Emma Gibbon of The Plough in Prestbury, Cheltenham, took home the crown of Punch Pubs 2023 Publicans of the Year.

Punch Pubs & Co. held their National Publican of the Year Awards last week, celebrating their very best Publicans and Management Partners from an estate comprising over 1,300 pubs.

CEO Clive Chesser applauded the husband and wife team for running a pub that their community loves and feels at home in, and also commended them for their collaborative work with the people in their communities and for nurturing talent.

BEST FOOD OFFER –

Punch held a Gala event at their Burton-On-Trent Headquarters, completely transforming the venue to welcome and serve their deserved Publicans, industry guests and suppliers during an incredible night of celebration.

He said: “Paul and Emma are passionate about their team. When times are tough, and we’ve all experienced that more recently than ever, they are calm and pragmatic with a laser-like focus on what is needed to come through adversity and continue to thrive.

Vivian Bulmer, Two Pointers - Leeds

The event reinforced Punch’s commitment to being a Modern and Progressive Company. Previously, Punch had hosted separate regional award events, but Tuesday the 12th of September marked their first National Publican of the Year Awards for many years. Front and centre of the entire proceedings were the industry leading Publicans and Management Partners passionately competing in 10 categories, including Best Drinks Offer, Mental Health & Wellbeing, and the prestigious Publican(s) of the Year 2023.

“They put their heart and soul into their pub every single day, whilst also being a huge advocate and champion of others, both locally and nationally.”

After months of meticulous planning, the night of celebration commenced with a champagne reception served by the Punch Exec, led by CEO Clive Chesser, followed by a four-course dinner all created and served by the Punch team in a luxuriously decorated marquee.

The awards were hosted by TV star Mark Durden-Smith, who was joined by Clive and Punch’s Chief Operating Officer, Andy Spencer.

Proudly addressing the crowd, Clive said: “I am always humbled and immensely proud whenever I visit our pubs, and nothing has been more fun or exciting than meeting the fantastic people and pubs we have in the finals of these awards.”

“Having the pleasure of knowing many of you and your pubs, I share the view of my fellow judges that everyone sat in this room epitomises the true spirit of hospitality, and each of you runs a pub at the very heart of the communities they thrive within. It is our privilege to host

BEST NEWCOMER – David Donlan and Catherine Hall, Seven Stars – Poulton-le-Fylde Tom and Katie Hannon, The Rising Sun - Truro

MENTAL HEALTH & WELLBEING AWARD – BEST SUSTAINABLE / ECO FRIENDLY PUB – Michael Lenthall, Hen House - Cannock

LIFETIME ACHIEVEMENT AWARD Diane Crathern, The Richmond Arms - Godalming

Paul and Emma were visibly moved by the reaction within the room and received a standing ovation and raucous cheers as they collected the night’s top award.

With all winners now announced, the energy was ramped up with a saxophonist, bongosero and vocalists from Birmingham-based band Luxe

by TwentyOne Events, with the guests hitting the dancefloor to party the night away.

PUNCH PUBLICAN OF THE YEAR AWARDS 2023 WINNERS National Publicans of the Year – Paul and Emma Gibbon, The Plough Inn - Prestbury

REGIONAL PUBLICANS OF THE YEAR – Chris Stockton, The Ferry - Wallasey Kate Lowe, The Shakespeare Inn - Hull Emma Griffiths, The Wickstead Arms - Nantwich Samantha Foster, The Ship - Grays

Credit Ian Hodgkinson and Alex Cantrill-Jones @ PictureIt Media

Diane Crathern of The Richmond Arms, Godalming received the Lifetime Achievement Award.

She received the award from Punch Pubs & Co CEO Clive Chesser (right).

Fuller’s Managed Estate Awarded BII Sustainability Champion Status

Fuller’s is delighted to announce that all 197 pubs and hotels in its managed estate have been awarded BII Sustainability Champion status – making Fuller’s the first company to have its entire managed estate recognised in this way. Fuller’s support centre, Pier House, has also received the Company Edition of the award.

The Sustainability Champion Award was created by the British Institute of Innkeeping (BII) and is awarded to “those in the industry who have gone above and beyond to demonstrate their commitment to running a sustainable business”.

Fuller’s won this accolade for its proactive work in four key areas – energy reduction, waste reduction, sustainable procurement, and customer and team engagement.

Oliver Rosevear, Fuller’s Director of Sustainability, said: “This is a great achievement for Fuller’s and our Managed Pubs and Hotels team. In 2021, we announced we would achieve Net Zero by 2040 – with a commitment to achieve Net Zero for operational emissions by 2030. Through our sustainability programme, Life is too good to waste, Fuller’s has made real progress over the last year in energy reduction, waste reduction, sustainable procurement, and customer and team engagement. All of our energy

comes from 100% renewable sources, and we’ve worked hard to reduce our energy usage through behavioural and equipment change.

“In 2022, the initiatives we had undertaken resulted in a 13% reduction in electricity usage and 14% reduction in gas. We have also increased our recycling this year to 59% and committed to sending zero waste to landfill. We also work closely with our suppliers to ensure our customers have plenty of sustainable food and drinks options.

“Our team members are key to our success, and we have many people across the business who are engaged with our sustainability initiatives – so it’s great to see all of their hard work recognised with these awards.”

Steve Alton, BII Chief Executive, said: “Since launching our Sustainability Champions Awards this summer, it has been fantastic to see the huge amount of work and commitment from our sector. Sustainability has to be a key focus for pubs and hospitality venues, to protect our local and global environments, but also to ensure their businesses are running as efficiently as possible to counter the effects of inflation and rising energy prices.

Coffee and Beverage Systems Exclusive Elegance and Quality by Design Forward Vending and Catering Issue 179

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

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

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

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

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

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

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

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

tion.

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

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

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

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

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

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

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

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

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

See the advert on this page for further details.

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

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

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

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

192 Upper Richmond Road, Putney, London SW15 2SH

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

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Spirits and Cocktails

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

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

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

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

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

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

However, the appeal of cocktails is not limited to this

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

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

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

(CONTINUED ON FOLLOWING PAGE)

Mixologist's Garden: The Rising Sensation Among UK Bartenders freeze-drying technology offers months of ambient shelf-life for bars.

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

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

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

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

Mixologist's Garden partnered with the most modern freeze-drying producers to achieve the highest quality.

"We focus on quality at every stage of the process to deliver freeze-dried fruit suitable for delivering Perfect Serves."

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

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

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

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

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

repeat business.

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

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

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

• Embrace adventure by using them as Shots.

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

Why Pergola for the Catering Industry?

We have two amazing options:

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

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

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

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

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

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

Pergola Ready to Drink Margaritas

info@pergoladrinks.com www.pergoladrinks.com

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

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

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

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

Introducing Pergola's Margaritas

Issue 179

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 179

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

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

THE BLOOMING LANDSCAPE: A DECADE OF GROWTH

THE GENERATION Z FACTOR: A CATALYST FOR CHANGE

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

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

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

CHEF CREATIVITY: THE KEY TO ADAPTATION

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

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

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

aries of gastronomy.

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

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

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

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

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

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

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

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

Entice New Customers With Plant-Based Options

As customer's budgets continue to shrink, offering a complete range of quality, affordable plant-based options can be the difference between a customer choosing your establishment over another. Although still only constituting a small percentage of the population, those who eat plant-based diets have significantly more power over where groups dine and shop. A group of friends with one vegan friend will seek out

restaurants that offer an appetising selection of plant-based dishes to accommodate that person. Similarly, a parent may choose to do their weekly food shop at the supermarket that offers the widest selection of plant-based options for their child.

That's why it's so vital to get your range of plant-based options right - it has the impact to attract more customers to your business. Plant Based World Expo Europe is back and ready help you navigate this! With so much innovation taking place at a dizzying pace, the plant-based sector can be hard to keep up with. Products today are a world apart from earlier versions, with closer texture and taste parity with meat and dairy than ever before.

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

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

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

PEPPADEW Bites ®

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

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

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

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

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

Available now at Booker, Bidfood and KFF. If you’re interested in working with us, and want to discover how we can pep up your menu, get in touch with us today:

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

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CLH Digital

Issue 179

Chef's Buyer's Guide

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

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

imports, so prices stay low, offering solid markup potentials to venues all over the UK. The small yet perfectly curated wine collection features the Magnificent Seven by the family-run Chateau de Parenchère. New 2022 vintages have just been released and offer great ageing potential and great 'drink now' options.

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

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

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

and tangy currant scents.

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

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

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

La Roseraie 2022 is a rosé with delicate

Celebrate Summer in Style with LittlePod

LittlePod’s products are used by professional chefs all over the world, but when it came to creating a collection of real vanilla recipes for our new website, we found the answer on our doorstep in Devon.

Boasting many years of Michelin-starred experience, Peter Gorton is a long-time advocate for local food companies and, having used our natural extracts and other ingredients in his dishes during a storied career, we were delighted when he agreed to join us as a LittlePod ambassador last summer.

In addition to helping spread the word about our Campaign for Real Vanilla at various food events, shows and festivals, Peter created our Chef’s Collection – 10 new recipes that showcase LittlePod’s products that we have used both on our website and our 2023 calendar.

Keen to underline vanilla’s versatility, Peter’s recipes go beyond baking. In demonstrating that this adaptable ingredient can be used in both sweet and savoury dishes, our Master Chef of Great Britain is inspiring more and more cooks to keep it REAL. “I love using LittlePod and every chef should have it,” explained Peter, one of Devon’s finest chefs, who has trained and worked at some of the best establishments in Great Britain and around the world since embarking on a 43-year career that has also seen him own and run six restaurants. “It is so versatile and saves so much time without compromising on quality.” www.littlepod.co.uk

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

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

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

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

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

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

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

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CLH Digital

Issue 179

Sustainable Resources

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

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

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

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

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

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

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

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

What Makes Wicker Such A Good Choice?

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

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

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

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

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

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

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

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

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

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

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

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

Smart Soda UK’s High-End Healthy Hydration Solution Brings Sustainability Benefits to No1 Soho Place hugely important to Houston and Hawkes, so the bridge tower system is a perfect fit for us. Eradicating single-use plastic, cutting energy use for refrigeration, and reducing the number of deliveries to the site all make a positive and measurable contribution.”

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

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

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

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

“Sustainability is at the forefront of everything we do, and we are always looking to implement systems where we can use reusable products and avoid disposables.

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

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

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

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

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

“As a B-Corp business, genuine sustainability gains are

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

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

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

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

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

“Smart Soda is all about the consistent quality and taste of the drinks, hence we source the best equipment to deliver our beverages to the highest standard.

Our dispense solutions are delivered using a bag-in-box system – so the drinks are delivered in recyclable cardboard boxes. Bag-in-box reduces carbon footprint by taking up less space and reducing weight in the supply chain.

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

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

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CLH Digital

Catering Equipment & Kitchen Fit-Out

Issue 179

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 179

CLH Digital

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

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

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

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

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

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

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

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

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

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

The core services offered by Midlands Warewash Solutions include:

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

Midlands Warewash Solutions

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

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

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

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

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

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

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

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

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Outdoor Spaces

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

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

Our range of Carbon heaters offers two voltage

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

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

Park and Urban Furniture ational spaces across the world.

ENHANCING REVENUE THROUGH OUTDOOR SEATING. Businesses, such as restaurants, cafes, and pubs can significantly boost their revenue by providing outdoor seating options.

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

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

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

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

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

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

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

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

Outdoor Spaces Cinders ‘Classic’ Barbecue The Cinders ‘Classic’ barbecue has exceeded customers’ expectations for decades, due to its unique, patented design. It easily cooks 1000 burgers in one session but being a true workhorse is not its only selling point. Robust, reliable and low-maintenance are just three adjectives to describe a barbecue whose repair costs are typically non-existent over long periods, generating a healthy ROI for many years.

The Cinders ‘Classic’ comes as a six-foot long double grill (TG160), or a half-sized single grill (SG80), with both running on LPG and offering incredible food output for the price of the energy used. The user-friendly grills are easy-to-light and powerful, getting up to temperature in around five minutes, to quickly feed a queue or facilitate an impromptu pop-up barbecue if great weather arrives.

Cinders’ production values are impressive - not only

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offering a warranty for commercial use, unlike cheap imported barbecues, but also built to ISO 9001:2015 standards.

The barbecues have internal self-cleaning too, removing the odious chore of post-barbecue clean-down.

The grill merely needs to be left running for a few minutes to burn off residue, which is then brushed away or ejected. Once cool, the Classic can be folded down and easily stored away.

To discover more call 01524 262900 or www.cindersbarbecues.co.uk

Beautiful and Functional

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

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

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

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

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

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

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

September 2023.

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

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

UNIQUE SCULPTURES, PLANTERS AND FURNITURE

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

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

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Outdoor Spaces

Issue 179

Embracing the Chill: The Benefits of Utilising Outdoor Spaces in Cooler Months As winter sets approaches and temperatures drop, the idea of dining or enjoying a drink outdoors may seem counterintuitive. However, the cold season offers a unique opportunity for pubs and restaurants to leverage their outdoor spaces. Embracing the chill can lead to a range of benefits, not only for businesses but also for their patrons.

EXPANDED SEATING CAPACITY One of the most apparent benefits of using outdoor spaces in winter is the potential to expand seating capacity. By providing heated and sheltered areas, establishments can create a cozy atmosphere that encourages patrons to brave the cold. This increased capacity can lead to higher revenue and a more vibrant, lively atmosphere.

ADAPTABILITY AND FLEXIBILITY Utilising outdoor spaces during winter showcases a business's adaptability and innovative spirit. It demonstrates a commitment to customer comfort and a willingness to go the extra mile. This adaptability is especially important in times of uncertainty, such as during public health crises or unexpect-

ed weather patterns.

ENHANCED ATMOSPHERE Winter brings its own unique charm, with the crisp air and potential for snowfall creating a magical backdrop. Well-designed outdoor spaces with warm lighting, blankets, and fire pits can amplify this ambiance, offering patrons an experience they can't get indoors. This enchanting atmosphere can lead to longer stays and repeat visits.

HEALTH AND SAFETY CONSIDERATIONS In light of recent global events, outdoor dining has become increasingly popular for health and safety reasons. Providing well-maintained outdoor spaces with proper distancing measures in place can give patrons peace of mind while still allowing them to enjoy the dining experience.

MARKETING AND BRANDING OPPORTUNITIES Embracing outdoor spaces during winter can be a powerful marketing tool. Businesses can promote their winter offerings, such as special seasonal

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

menus, themed events, and unique outdoor amenities. This can attract a wider audience and strengthen brand loyalty among patrons who appreciate the effort to create a memorable winter experience.

COMMUNITY ENGAGEMENT Outdoor spaces create opportunities for community engagement and social interaction. Hosting events like winter markets, live music performances, or themed parties can draw locals and visitors alike, fostering a sense of belonging and community spirit.

While the winter months may bring cold weather, they also present a unique opportunity for pubs and restaurants to leverage their outdoor spaces. By providing a warm, inviting atmosphere and offering a range of amenities, businesses can create a memorable winter experience for their patrons. This not only leads to increased revenue but also builds customer loyalty and strengthens the establishment's reputation within the community. Embracing the chill can truly be a win-win for both businesses and their customers.

Café Culture - Pavement Profit We create appealing and comfortable outdoor seating areas for your clients supplying everything required including:• planters with real or faux plants • cafe banners and restaurant screens • lighting • heating • classic neon signage • parasols installed and repaired • lenticular bladed roofed shelters • tables and chairs

Our hardy planters are built to order using rot proof artificial wood planks. This unique material is not only completely waterproof but is formed from UK factory waste plastics and materials that would otherwise have gone into landfill. They will last you countless years and are a genuine recyled investment.

From our workshops in Kent we deliver

UK wide and are happy to visit and survey your site to to discuss your needs and prepare a drawing and quotation outlining what could be done, all within your available budgets.

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

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Issue 179

Hospitality Technology

Blame It On Shrinkflation: Hospitality Operators Shrink Menus and Portion Sizes operators are opting to simplify menus and offer smaller portion sizes.

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

Streamline menus. More than one third of hospitality operators plan to tighten up their menus with fewer dishes and less complex options. A leaner menu helps stock control and supply issues with certain products. It will also reduce stress for kitchen teams who are already struggling to keep up due to labour shortages. Research shows that 77% of consumers are happy to visit a restaurant offering a limited menu. The size of a menu isn’t as important as the quality of food you serve and the price you charge. In fact, condensing your menu with easy to execute recipes allows you to focus on quality and presentation of dishes that deliver memorable experiences and drive repeat business.

If you’ve dined out recently, you may have noticed a recent trend – reduced menu items, reduce portion sizes and change recipes.

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

Raising prices may be necessary to keep up with inflation, however, this practice alone may be detrimental as consumers are forced to cut back on non-essential spending that includes dining out at restaurants. Instead,

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

control and monitoring production levels. Know what and how much you are selling, then make adjustments to the menu and eliminate dishes that aren’t selling.

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

Are you ready for shrinkflation? Hospitality operators need to find creative ways to cut expenses and improve their bottom line. Quality and value will both play a crucial role in attracting customers.

Streamlining menus with simple, cost-effective items will no doubt help your cost-cutting measures in the months ahead.

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

See the advert on this page for further information.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

levels can be high.

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

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

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

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

reporting.

Another essential feature of CES Touch is its full Stock control functionality, which enables businesses to manage their inventory effectively.

This feature ensures that businesses can maintain optimal stock levels, avoid overstocking or understocking, and keep track of their stock movements accurately.

In addition to these features, CES Touch offers intensive operator management and in-depth financial reporting, which is vital for businesses seeking to manage their staff and finan-

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cial performance effectively. With full cloud business analytics, CES Touch also provides businesses with realtime insights into their sales, inventory, and customer behaviour, enabling them to make data-driven decisions to optimize their operations.

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

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

See the advert below for details.

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

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

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

"Average spend is up, and chargeback has virtually disappeared after we installed CardsSafe, which really puts

our customers' minds at rest."

Timothy, Young's Bar Manager CardsSafe remains on the side of hospitality and leisure venues by continuing to freeze prices for the past eight years. At just £9.95* per month rental for a 10-drawer unit, the system pays for itself. Just one £120 walk-out, which CardsSafe could have prevented as it acts as a deterrent for dine-and-dash, is the rental price for a unit per year. CardsSafe continues to support hospitality businesses during periods of economic uncertainty. They also offer customer service and free replacement keys, which can be sent out anytime.

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

For more information, please visit www.cardssafe.com Or contact the sales team on 0845 500 1040

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Issue 179

Products and Services

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

A Simple 3-Step Process

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

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

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

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

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

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

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

Faster service: Food cooks quicker.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Design & Refit

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Sparcstudio Collaborates with Pennyhill Park on the Launch of New Luxury Cabanas Pennyhill Park, part of the Exclusive Collection has unveiled four private spa cabanas with copper bathtubs and personal spa loungers as part of its offering. The luxury cabanas, designed by Sparcstudio, are like a luxury hotel room set in nature.

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

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

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

The cabanas feature a neutral backdrop of materials accentuated with pops of colour on the bespoke inbuilt sofa.

Beverley Bayes, Creative Director at Sparcstudio comments, “We are delighted with the final product . We worked closely with the client team to create the fully bespoke design, with the aim of creating a luxurious guest experience much like you would expect in a treatment room or hotel suite.”

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

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

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

We are not just a supplier; we understand that from

Bayes.

The team used millboard decking and a wall cladding system with solid surface tops from Caesar stone. exterior grade fabrics in the soft furnishings add a pop of colour. The roof louvre panels are fully waterproof and are remote controlled. Together with the blinds, these provide a sense of privacy and shade.

“We specified grasses to soften the edges of the cabanas, providing privacy whilst herbs add a subtle aroma,” explains Bayes. After twilight, a soft warm glow of light from concealed LED strip lighting brings the design to life.

Sparcstudio is a privately owned spa and interior design practice which specialises in the creation of award-winning Spa, Fitness, Wellness and Hotel facilities. The team has just been voted Top ID company 2022 by NEWH. Examples of the team’s work includes the £14 million Sopwell Cottonmill Spa; South Lodge Spa for the Exclusive Collection; Dormy House Spa and Calcot spas in the Cotswolds; Aqua Sana Forest Spas; Champneys Mottram Hall, and Third Space at Tower Bridge. They recently completed works on an £8 million new Harrods Hair and Beauty spa on the 5th floor of the Knightsbridge store. www.sparcstudio.co.uk time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish.

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

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Design & Refit

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

RapidFit by Rearo is an instant solution for washroom surfaces.

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

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

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

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

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

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

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

0141 440 0800 commercial@rearo.co.uk www.rearocommercial.co.uk

It's Not Time To Sit Down Yet

Well at the end of a busy night it is, and for your hard-working customers it's essential that they have something welcoming, comfy, and attractive to rest their weary bones.

Investing in new seating for your premises during unclear financial times can be a tough decision, but with small new bars, restaurants, cafes, and fast food establishments opening all the time, and with new trends appearing, it might be exactly what you need to either attract a new crowd or keep existing customers. We can either work with you to come up with designs for your seating or take ideas from your interior designer and build your dreams efficiently, effectively, and on time within budget.

Drakes have been providing bars, pubs, restaurants,

cafes, clubs, and hotels with high-quality furniture for decades. We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed seating and bespoke joinery, full refurbishments, or simply making bespoke stools for the front of the bar.

Our dedicated team are either timeserved officially trained craftsmen or externally based professionals.

Got you interested? Let us give you a free quote or ask for professional advice. We are available for a chat Monday – Thursday: 9.00 am > 4.00 pm and Friday: 9.00 am > 12.00 pm on 01422 839 690. If you prefer, email us at sales@askdrake.com, and of course please visit our website www.askdrake.com to see some of our range and past work. We are also available on Facebook and Instagram, so give us a follow!

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

But what suits your venue’s style?

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

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

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

wood dining and bar furniture.

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COLOURFUL BISTRO

SCANDI-STYLE MINIMALISM

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

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

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

Commercial hot water specialist Adveco announces the arrival of the next generation of FUSION electric water heating for hotels and restaurants.

FUSION-E is a tough, high-efficiency electric water heater.

FUSION-T extends the system with the addition of a systemintegrated heat pump and advanced controls. Both ranges can be further expanded with the addition of an electric immersion for greater resilience (FUSIONEplus and FUSION-Tplus).

FUSION starts with all new specially designed single(ATSI) or twin-coil (ATST) corrosion-resistant stainless steel high-pressure indirect cylinders. Offering capacities from 200 to 500 litres, the cylinders feature dedicated mounting points for Adveco’s ARDENT electric boiler making FUSION a more compact, space-saving option. Supplied with pre-built pipework the latest generation of FUSION is now faster and easier to install.

For the FUSION -T renewable variants, the

monobloc air-to-water FPi-32 heat pump (ASHP) is used as a source for system preheat.

Contribution from the ASHP is maximised via the bespoke FUSION Control Box. These controls smartly balance the two heat sources, meaning the electric boiler is not required to work as hard to raise flow temperatures to the required 65°C. Electrical demand on the boiler is reduced by as much as 30%, delivering operational savings and reducing carbon emissions by up to 71%.

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

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Design & Refit

Additional Ranges as ILF Continue to Expand www.ilfchairs.com email terry.kirk@ilfchairs.com

With the ever-growing success of the ILF Chairs website, 2023 has seen an increase in their stock chairs to 8 ranges available in different Faux and Velvet upholstery and selection of frame colours, plus an 8 colour stock range of Egger laminated 25mm table tops in a selection of sizes. A full range of table bases in metal and stainless steel are also kept in stock. In addition, a new range called Boutique, elegant seating with frames in Ash, Walnut and Beech and offering a full selection of stain finishes and fabrics.

Their new online website offers both indoor and outdoor seating and table solutions.

Divided into Contemporary seating, Boutique, Barstools, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables, offering a great selection of products to view at your

leisure. Also included now is an extensive range of stock seating, barstools, table bases and table tops.

Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification. Outdoor items offer a variety of colours within the same product style.

Also included is a link to priced chairs and table bases plus a selection of priced made to order seating in a selection of Faux Leather upholstery colours and wood frame colours. These products can also be supplied to customer specification, just ask for details.

Enquiries can be sent to them directly from the website and they will reply within 24 hours. They hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.

Create A Cosy Atmosphere With Chic & Comfortable Café Seating

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Comfortable seating that can easily be moved around is a must for any café. Trent Furniture supply a fantastic range of café furniture that’s perfect for friends to relax over coffee and cake or a leisurely lunch.

The Italia Bistro Chair is a firm favourite for a reason. Newly revamped, it’s now available in a huge range of upholstery fabrics and a choice of stylish dark oak or walnut wood finishes. The combination of the timelessly stylish ladder-back design and the comfortable padded seat are perfect for relaxing over a drink. Add the Tall Italia Bistro Stool at your countertop dining area for a seamless style statement. Alternatively, the Solero Chair is another great choice for a traditional chair that won’t let you down in either the style or the durability stakes.

Both these versatile chairs can be used with different table styles to create a unique look. Pair with a cast iron table like the Square Bistro Table for a rustic chic feel or opt for a more streamlined contemporary look

with a Shaker Table.

Emulating classic Parisian café style, the Bella Chair is a chic and practical choice for any café interior or exterior. Currently with 10% off, and available in nine fabulous colours including mint green, blue, red and silver, this eye-catching chair is precision-welded in high quality steel and easily stackable when not in use. It also comes with the option of a wooden or padded seat for enhanced comfort and the Bella Tall Stool complements it perfectly at your countertops or poseur tables. The Bella Chair is often paired with contemporary tables such as the Chrome Pyramid Table but is equally at home with more traditional designs.

To find out more about Trent Furniture’s fantastic range of café furniture, please call us on 0116 2989 927 or fill in our contact form. www.trentfurniture.co.uk

Design & Refit

Battling Staff Shortages?

Here’s How A Service Lift May Help

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

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

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

Many business owners may be under the impression that a service lift is expensive and disruptive to install, but this is often not the case at all. Microlifts from Stannah are compact, structure-supported and quick and easy to install. These reliable and hard-wearing products are designed for operation 24/7, 365 days a year, supported by regular service visits from our expert local engineers.

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

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

For more information visit: resources.stannahlifts.co.uk/manual-handling

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

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

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

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

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

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

Saniflo's Sanibest Pro Provides Robust Service For Guest House

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Education and Training

Issue 179

CLH Digital

What Does A Future Employer Look Like? YOU At GBS, we aspire to create an environment where our students can explore new possibilities, realise their true potential and make progress towards the careers they want.

The entrepreneurial spirit is at the heart of everything we do at GBS. We provide students and staff with a platform to discover new ideas and innovations — creating the opportunity to find solutions that elevate our institution and the communities we serve.

Many of our students are older and are returning to education later in life and half of our student base are small business owners. As people move on in life, other responsibilities become more important than a longstanding desire to return to higher education. GBS has created a feasible way to get back into the classroom with flexible learning designed to fit in with our student’s lifestyles.

We provide the ideal educational space to gain new

skills and experiences, build confidence and realise their potential for a brighter future.

Our students have worked hard to reach where they are, and they possess high aspirations for their futures. The only thing they were missing was the right opportunity at an institution that believed in their potential and provided the flexibility to support their busy lifestyles.

GBS has stepped in to be that institution, with a great desire to see people from a wide variety of backgrounds get the opportunities in education that they deserve.

We are working towards the change we want to see in higher education and the wider world — and the progress we have made is the ambition that will take us to the next level.

Working towards a better society for all is the reason why.

Visit www.globalbanking.ac.uk for further information or see the advert on the following page.

Immtell - Navigating Immigration, Delivering Solutions At Immtell, we understand the unique challenges that the UK's catering and hospitality industry faces, particularly in staffing. We are here to help you bridge these gaps by unlocking global talent, bolstering your workforce, and driving your business forward.

Immtell is more than an immigration consultancy. We are your strategic partner, aiding you in navigating UK immigration laws and procedures. A significant part of our services involves helping businesses acquire and maintain Home Office sponsor licenses, enabling you to legally employ workers from outside the UK. At Immtell, we provide guidance on the Prevention of Illegal Working legislation, underscoring the importance of conducting compliant Right to Work checks. This is not just a statutory requirement, but a vital component in mitigating the risk of incurring a potential fine of £20,000 per illegal worker. Moreover, non-compliance

could lead to substantial reputational damage, which can have a far-reaching impact on your business. Our support ensures you understand and adhere to these regulations, keeping your business secure and reputation intact.

In addition to assisting businesses, we help potential employees navigate the visa application process. We aim to facilitate a smooth transition for those seeking to work in the UK, creating a more efficient hiring process for everyone involved.

For more information, contact Gavin Webster, Director at Immtell, at info@immtell.com, or visit our website at www.immtell.com. We look forward to partnering with you and helping your business thrive.

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

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

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

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

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

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

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

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

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

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

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

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Property, Professional and Recruitment Hospitality Businesses Look For Green Growth Opportunities Issue 179

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

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

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

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

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

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

CLH Digital

WASTE NOT, WANT NOT

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

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

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

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

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

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

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

Hospitality Businesses Can Use Finance to Access New Tax Incentives The UK Government recently launched ‘Full Capital Expensing’; a new tax incentive designed to encourage business investment. This Capital Allowance enables hospitality firms to fully write-off the cost of qualifying purchases in the same year the asset was purchased.

This equates to a saving of 19% or 25% of the asset’s purchase price (depending on your tax rate). The allowance can be claimed on a wide range of equipment by incorporated businesses, with the Annual Investment Allowance accessible under similar rules by unincorporated businesses.

For example, a pub refurbishing with £30,000 of qualifying equipment would deduct £30,000 from their company profits and pay Corporation Tax on the remainder. At a 19% Corporation Tax rate, the company would now pay £5,700 less tax, a saving equivalent to 19% of the purchase price.

Using a business loan or a hire purchase agreement allows the full expensing allowance to be claimed.

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

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

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

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

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Property, Professional and Recruitment Issue 179

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