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 repor t by the Altus group revealed a 50% rise in pubs closing during the second quar ter 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 quar ter up to June 30 - a fall of 230

Ver y alarming, and sector leaders and organisations reacted quickly to call on the government to take action to stem the closures in par ticular with calls to reform business rates

Our front page stor y 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 wor th a staggering one-quar ter of a trillion pounds

The WTTC repor t, released just last month, is a testament to the enduring appeal of the UK It shows that our countr y ' s tourism industr y 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

EDITOR

Peter Adams

One good thing of course is that interest rates didn’t rise this week but the calls for energ y suppor t and business rates reform are valid and deser ve consideration

I was copied into correspondence between a reader of CLH NEWS a bar/restaurant owner in Surrey, and Chancellor Jeremy Hunt, outlining suggestions to suppor t the sector :-

• Recruitment from outside the UK for skilled chefs and management

• Shor t stay holiday visas to the UK

• Rip Off energy ‘contracts’.

• Business rates .

• Stop fur ther interest hikes

• Reduce VAT on non alcoholic beverages and cooked food now

• Put confidence back in the banks to suppor t 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 fur ther 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

The Caterer Licensee & Hotelier News Group is published

tion, however, no responsibility will be accepted for loss or damage Views expressed within

One notable trend highlighted by the WTTC repor t is the growing popularity of domestic tourism, fuelled in par t by the rise of the Staycation VisitBritain's data suppor ts this obser vation, revealing that more and more Britons are opting to explore the wonders of their own nation Whether it's the picturesque countr yside , 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; exper ts predict that it will continue to gain momentum in the years to come

But what about international visitors? As we approach the for thcoming 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

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

In conclusion the WTTC repor t underscores the undeniable popularity of the UK as a tourist destination With a market wor th a quar ter of a trillion pounds, a growing domestic tourism sector, and promising signs for international visits during the festive season, the future , with appropriate government suppor t, looks that little bit brighter for the UK's tourism industr y

One more thing! Once again I would ask the favour - we want more Twitter followers! So please do follow us on Twitter and encourage as many people you know in the trade to subscribe to our digital issue Fur ther details can be seen at www catererlicensee com

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

(CONTINUED FROM FRONT COVER)

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 ever y ten jobs in the UK It contributes over £250bn a year to the UK economy

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

WHAT DOES THE NEXT DECADE LOOK LIKE?

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 countr y 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

lost during the pandemic by the end of 2024

RECOVERY "DRIVEN BY USA"

Earlier this year tourist agency VisitBritain upgraded its 2023 inbound tourism forecast on back of stronger recover y, 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 recover y 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 wor th £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 recover y 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 industr y, conver ting the interest to visit into bookings now, boosting spend across Britain "

STAYCATION SPEND UP

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

British residents spent on average £263 per trip in England in the first quar ter of 2023 with average trips in England lasting 2 8 nights

Great Britain Tourism Sur vey (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 Januar y to March this year, up 3% compared to the same period last year when they spent £5 2 billion

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 countr yside to our glorious coastline and from our cool cities and outstanding attractions to our histor y and heritage there is something to suit ever yone And with our research showing the cost of living having an impact on holiday choices, England also has options to accommodate ever y budget

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

The ‘Autumn Sojourn’: A New Tourist Season

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

seeking to get closer to nature when embarking on a luxur y getaway

Set along pristine coastlines and surrounded by a backdrop of unspoiled nature , the rural hotel industr y is primed to provide for this growing demographic Guests at Burgh Island can enjoy arresting sunsets, watch the moors of Devon transform into a tapestr y 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 scener y 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 ever y year, while China s Moon Festival sees over 73 million domestic tourist trips, offering excellent oppor tunities for hospitality venues to capture the celebrator y spirit With 37 5 million international visitors projected to visit the UK in 2023, there is a lucrative oppor tunity for hotels to entice guests looking to celebrate their local traditions a little fur ther from home

The UK also has its fair share of obser vances 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 obser vance of Bonfire Night, or as exemplified by Burgh Island s immersive back-in-time events – most notably its authentic , glamorous ar t deco-themed soirées and thrilling murder myster y nights, for which November’s evenings of never-ending darkness provide the perfect backdrop

A DIFFERENT TYPE OF HOLIDAY

Ultimately, not ever y 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 ar tist workshops

and spa retreats, as well as excursions on guided nature walks and to vineyards to catch the grape har vest Making these experiences a key par t of your marketing effor ts 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 deser ted 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 countr y 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 Countr y/Rural Pub Owners Tim Bird and Mar y Maclaughlin attribute this double victor y 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 Mar y 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 industr y 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 countr y These businesses are pubs to cherish and suppor t 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, enter tainment 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 industr y 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 industr y has undergone some significant challenges in the last few years, with the pandemic , followed by an energ y 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 ser vices to local communities, the oppor tunity for friends and families to gather and celebrate , as well as remaining key employers within the areas they operate Pubs are par t of the fabric of our society and these winning pubs are the ambassadors that continue to show the impor tant role pubs play in our social and economic worlds ”

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

those vacant and being offered to let, fell to 39,404 at the end of the second quar ter 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 Januar y and 30th June 2023 a total of 383 pubs ‘ vanished’ from the communities that they once ser ved have either been demolished and/or conver ted 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

During the first 6 months of the year, Wales lost the greatest number of pubs with 52 ‘vanishing’ with both the London and Nor th West regions losing 46 pubs each

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

The number of pubs ‘vanishing’ from the English and Welsh communities that they once ser ved 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 quar ter of 2023

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

Alex Probyn, President of Proper ty 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 energ y 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 ”

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

Scotland to Consider Minimum Unit Pricing Increase

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 countr y ’ s pub and bar operators

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

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

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

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

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 aver ted 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 ser vices 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 ever yone to take the time to respond ”

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

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 ever ything 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 industr y 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 technolog y and the ability to leverage readily available consumer grade technolog y, instead of a traditional cardreader, whilst still maintaining the same high level of security standards and a sleeker user experience for hosts

By Frazer Harper, VP, Payment Products , Dojo (www dojo tech)

SoftPoS, or software point of sale , transforms smar tphones into payment processing hubs Essentially, this means any employee equipped with a smar tphone owned by the business can accept and process orders and card payments on-the-go with a greater degree of por tability With this technolog y deployed, ever y corner of your restaurant, or ever y inch of your event space , becomes a potential transaction point

Expectations around going out are changing, with consumers wanting faster ser vice , 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 ever y 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 smar tphones empowers businesses to reimagine how they engage and ser ve 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 ser vice 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

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

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

Alison Mansfield, who organised the event on behalf of the BHA, said:

“Ever yone 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 fur ther education while working full-time , and how hospitality suppor ts that

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

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 par t in tackling the current staff shor tage

She said: “For me , it’s all about changing people’s perceptions of hotels “We are no longer an industr y 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

“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 industr y or who used to work in it many years ago ”

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

“Hospitality is such a diverse sector which offers many oppor tunities to make careers for life in ever ything from maintenance and grounds work to various spa ser vices 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 par t 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 Par tners, 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

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 Par tners and Hatch Mansfield

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 suppor t to all who work or have previously worked in hospitality in the UK

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 industr y ’ s most vulnerable people Many thanks to ever yone involved for going the distance on this gruelling challenge Reflecting on the cycle ride and funds raised, Dan Rose-Bristow FIH MI said: “I’ve par ticipated 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

“The camaraderie was fantastic amongst ever yone and it was such a fun event to be par t of and all our hard effor ts were wor th it in the end raising impor tant funds for such an impor tant cause A huge thank you to ever yone who donated ”

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 ver y 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) categor y 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 par ticularly stellar week for pubs with outdoor spaces and beer and cider brands As the temperatures drop and we move towards the last quar ter of 2023, where like-for-like sales growth will be less impacted by weather, this flurr y 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 sur vey 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 par ticipants still class going out to restaurants and bars as ‘essential spending’

When broken down fur ther, 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 sur vey, visiting pubs, bars, restaurants and going to events, is more impor tant to millennials than any other age group

Once again, it’s not been an easy summer for the hospitality industr y 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 par t 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, bir thdays 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 sur veyed Katie Kirwan, Head of Brand and B2C at DesignMyNight, said: “The going may be tough right now but going out remains impor tant to our audience across all price points While we ’ ve seen that a demand for affordability is propping up the industr y, quality of spending is equally as impor tant, 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 sur vey 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 industr y back ”

Sector Leaders Call For Urgent Support & Reform After Pub Closures Continue To Soar

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

Our Chief Executive Kate Nicholls said: “These figures are a stark reminder of the realities facing pubs Businesses at the hear t 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

Emma McClarkin Chief Executive of the British Beer and Pub Association, and suppor ter of the Long Live the Local campaign, said:

“These figures don’t just tell the stor y 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 energ y crisis and for many the looming increase in business rates early next year will be the last straw ”

Our pubs play a vital role in local socio-economic success all over the UK, but they aren’t able to do their ver y best work because they are under threat from unfair taxation through business rates and VAT, looming duty rises and extreme energ y 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 ser ve their communities now and in the future ”

AK Whelan Management Opens 11th Site With Plans For Further Expansion

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

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

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

Erin’s is Whelan’s second Beckenham pub He also has the popular The Elm Tree , in Elms End, Beckenham

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

“Par t 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 proper ties 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

Business Rates Help And New ‘Crooked House’ Laws Needed To Stop More Pub Closures: CAMRA

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 energ y bills, unfair business rates and customers tightening their belts

“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 sur viving and thriving

“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 conver ted back to their original use – or rebuilt brick by brick – if they are unlawfully conver ted or demolished

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

“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 conver ted into the likes of a shop, housing or a take-away ”

Goldstar Plus Sponsor Management & International Recruitment - Doing it Right

The post Brexit ‘points-based system’ is an overly complex, contradictor y and largely unfathomable jumble that has subver ted commercial immigration ‘Skilled Worker’ visas have been has junked into an unchecked freefall where anything goes

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

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

This is due to inappropriate hiring, legal misguidance and Home Office errors

Large scale non-compliance within the hospitality industr y sectors has become a wakeup call, especially in the current immigration focused political climate The hospitality industr y 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-

cy checks on sponsors and their workers These checks lasting 5 to 6 hours have already descended on the hospitality industr y all across the UK and mainly targeted at Asian themed restaurants, pubs, QSR brands and takeaway outlets

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

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 necessar y It also ensures you are able to pass the most stringent Home Office compliance checks, which do happen

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

‘Because just about ever yone is doing it wrong, and about to be caught out’

YOUR COMMON HOTEL L AUNDRY 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

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

Solution:

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

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:

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

Residual Spa Oils

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

or

UK Consumer Confidence September Increase Reveals Signs of Recovery

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 Strateg y 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 Januar y 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 impor tant 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-

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 countr y 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 to30; 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

The Savings Index is unchanged at +27; this is 16 points higher than this time 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 par t 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

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 spor ts package of Sky Spor ts, BT Spor ts and Horse Racing The pub, which also has a pool and dar ts 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 suppor t 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, ever y success for the future in making The Greenlands a fantastic hub of the community ”

Pasta vs Curry: This is Britain’s Favorite Cuisine

Italian restaurants are stealing the spotlight come up with Italian cuisine becoming the UK’s most popular international cuisine according to a new repor t

Indian food used to rule the roost as Britain’s top cuisine however this year things are shuffling around, and Italian restaurants topping the char ts 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 curr y, and diners in the UK are loving ever y 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

Por tuguese 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

C AMRA is urging its members to join in the Cask Ale Week celebrations (21 Sept – 1 Oct) by suppor ting their local pubs and breweries par ticipating in the festivities

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

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 par ticipating events by visiting https://caskaleweek co uk/map/ and via the CaskFinder app

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

C AMRA’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

Channel on YouTube , Jonny Garrett, about why cask beer is in decline and why it matters Watch his video here

C AMRA Books has recently published C ASK – the real stor y 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 impor tant and what distinguishes it from other beer Find out more about the book here

Nik Antona, C AMRA’s National Chairman said: “The cask ale sector has been hard-hit this year with rising costs, sky high energ y bills, unfair business rates and customers tightening their belts Cask Ale Week is therefore a fantastic oppor tunity to go out and suppor t the UK’s national drink, which is truly the pinnacle of the brewing ar t Cask beer is fresh ar tisan and naturally carbonated – fur thermore it is almost exclusively available here in the UK It is wor th protecting, promoting, and preser ving for generations to come ”

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 (COMB A) 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 deser ve 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 exemplar y standards and commitment our team has upheld since we launched

From providing reliable world-class customer ser vice , to our commitment to suppor ting Greater Manchester’s wider community and charitable organisations, we are proud of our place at the forefront of the Nor th-West hospitality scene and are delighted to be recognized as a winner in these coveted awards

“Our team takes get pride at ever y step of the customer journey to ensure guests receive the ver y best in comfor t and the outstanding food and beverage offering and I must take this oppor tunity to thank each and ever y 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

Carbon filters remove sediment and par ticles 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 fur ther filter the water In some cases, bacteria can star t to grow on the filter so it is impor tant to change this filter ever y 4-6 months They remove impurities to around 2 microns in size , such as bacteria, moulds, and spores

SEDIMENT AND ACTIVATED CARBON FILTERS DON’T REMOVE MICRO-IMPURITIES.

We are seeing more ar ticles on micro and nano impurities It is said that we ingest many par ticles of microplastics ever y week through our

drinking water and food, so there is now an expectation for filters to remove these smaller impurities as well Now businesses are looking at Ultrafiltration which can remove impurities to 0 001 microns in size which includes pesticides and herbicides, and Reverse osmosis filtration which can remove impurities to 0 0001 microns in size

These types of finer filtration will remove:

• 1 micron: Medical residues suc h as the pill, brom ne , cr yptospor idium, microplastics

• 0 2 micron: Asbestos , heavy metals suc h as cadmium, copper and nic kel

• 0 1 micron: Makeup c lay copier toner paint insect cide dust lead dust skin flakes

• 0 001 m crons: Dust Pesticides and herb cides 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-ar t technolog y 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 adver t on the facing page for fur ther information

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

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 shor tages and shifts in consumer behaviour, the hospitality industr y 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 extraordinar y 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 oppor tunity to grow in the face of adversity

1. MAJOR INCREASE IN PARTY BOOKINGS

Par ty bookings have increased three-fold since pre-Covid days, with bars and restaurants topping the list of the most popular venue types for par ty bookings, while Christmas par ties remain the most popular event type

This means there is a huge oppor tunity for bars and restaurants to market themselves accordingly, focusing on par ty (and Christmas par ty) bookings that generate higher revenues to cover their increasing costs There’s also an oppor tunity to stand out from the competition by offering a wider range of activities –

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

2 BARS, RESTAURANTS AND EXPERIENCE-BASED VENUES ON THE RISE FOR BUSINESS BOOKINGS

While hotels account for a por tion 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 oppor tunity 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

Given the significant challenges facing the UK’s hospitality businesses diversification will be key to future growth Data from VenueScanner clearly shows that the oppor tunities are there – yes for par ty bookings, but the real oppor tunity 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

A record number of Parkdean Resor ts’ holiday parks will take par t in the Marine Conser vation Society’s annual Great British Beach Clean, as par t of the UK s leading holiday park operator s pledges to care for its parks, people , and planet

Running from 15th – 24th September, this year marks the 30th anniversar y of the Great British Beach Clean, and hundreds of volunteers will be coming together to collect litter along the coasts of some of Parkdean Resor ts’ 66 parks throughout the UK

In total, 54 Parkdean Resor ts holiday parks and offices will be par ticipating, 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 effor ts 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 Conser vation Society to campaign for positive change to protect the ocean Data obtained from previous beach cleans has already

helped implement plastic bag charges better wet wipe labelling and suppor ting a tax on single-use plastic items

Last year, 36 of Parkdean Resor ts’ parks took par t 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 Jane Bates, Director of Sustainability and Procurement at Parkdean Resor ts, said: It s a privilege for us to be suppor ting the Marine Conser vation Society by par ticipating 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 Resor ts recently published its first ever ESG repor t detailing its pledges to care for its parks, people and planet by delivering 25 wide-ranging commitments by 2025 with plans covering renewable energ y, 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

Despite soaring energ y 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 technolog y 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 Nor thern Ireland now sitting at a staggering £96 70 per tonne , combined with everincreasing budgetar y 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 oppor tunity 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 energ y and sustainable liquid biofer tiliser Nothing is wasted from star t to finish which means

that food waste can be easily diver ted 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-

of-the-ar t facilities in Dagenham Doncaster and Widnes which collectively handle 480,000 tonnes of food waste ever y year Working with organisations operating across the food supply chain, including hospitality and catering businesses, our operations play a key role in diver ting unavoidable waste away from landfill

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 energ y The residual material, a liquid digestate , is used as a biofer tiliser to aid crop growth

As the sector looks forward to its long-awaited resurgence , tight overheads and uncer tainty over future customer demand means that savvy operators should be looking at effective ways to cut unnecessar y 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 diver t waste from landfill, improve profits and boost their green credentials alongside

See the adver t on the facing page for details of how ReFood can help your business

Hospitality Action Launches Step-by-Step Guide to Wellbeing

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

Developed in conjunction with Mental Health Exper t 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 repor ts 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 industr y 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 industr y 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 par t of the Walk for Wellbeing campaign a nationwide movement to help promote health and wellbeing within the hospitality industr y It can be downloaded for free via the Hospitality Action website

Now in its four th year, powered by hospitality talent par tner mum in par tnership 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 suppor t 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 industr y and currently suppor ts over 500 clients and 200,000 people across a variety of different areas, including financial and mental health suppor t 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 par tner, mum, said:

“I know from personal experience how impor tant 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 suppor t for an impor tant industr y 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 par ticipants to spend quality time on a long or shor t 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 foodser vice insight exper ts 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 enquir y 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 Bar tender 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 bar tenders 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 ‘Bar tender of the Year’, putting their exper tise 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 countr y, flexing their incredible cocktail-making skills across Be At One's Impressive and Iconic menu, which includes 150 different mixes! The par ticipants 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 exper t 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 bar tender taking on the challenge of putting their drinks knowledge , mixolog y

craft, friendly and enter taining attitude , and cocktail inspiration to the test

From behind the front bar, with guests and judges in attendance , the bartenders were expected to provide ever yone with an unforgettable experience in hopes of being crowned winner of the bar tender 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 Charleswor th, Managing Director for Stonegate Group said:

Congratulations to all the talented Be At One bar tenders who have participated in this exciting competition Our bar tenders 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 industr y-leading bar tenders at the final and are immensely proud of you all We want to congratulate Megan on winning ”

The final of the Be At One Bar tender Challenge was held on Wednesday 13 September at Be At One Regent Street, with over 200 individuals in attendance and winner Megan was named Bar tender 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

Optimism Among Hospitality Leaders Improves Despite Challenges In Trading Conditions

The challenging trading conditions identified by most grocer y and hospitality leaders are largely expected to continue into the next 12 months, according to the new Top of Mind Repor t 2023

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

In a fur ther 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 grocer y and hospitality leaders is in line with consumer psychometrics, with ver y value-led consumers increasing +4ppts

year-on-year Grocer y 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

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 propor tion of grocer y retail and eating out leaders facing challenges in attracting and recruiting staff has declined by -8ppts and10ppts 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

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 industr y holds We are ready to present you with the unmissable event of 2023!

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

incredible range of suppliers showcasing their off-trade and ontrade innovative drinks and taking par t in seminars, teaching you about the industr y ' 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 oppor tunities!

Better still, this year ’ s instalment runs alongside 6 other industr y-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!

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 industr y can do to protect people’s wellbeing during the cost-of-living crisis .

The hospitality industr y has been one the hardest hit by the turmoil of the last few years Lockdown closures and changing restrictions during the pandemic , staff shor tages 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 repor t found 100 percent of employees sur veyed in the hospitality sector agreed they do not receive enough mental health suppor t, and only a third feel comfor table raising mental health concerns

The cost of living crisis has thrown a spotlight on how sound financial wellbeing suppor ts 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 impor tant 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 par t to play in helping suppor t one another through the coming months

If we remove the stigma of talking about financial insecurities and worries, we can star t 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 suppor t 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 suppor t is a good place to star t You can also take stock of the benefits and rewards you offer and make sure ever yone is aware of them These could range from season ticket loans to salar y 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 impor tant 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 star ters 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 shor tages 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 suppor t 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 suppor t 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 suppor t and fur ther ser vices MHFA England training is proven to make a lasting difference in MHFAider’s® confidence to provide suppor t, 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 industr y leaders, it is vital to lead from the front on mental health - ensuring that you have your own time and space is an impor tant par t of protecting your own wellbeing Self-care activities such as being active , staying connected and eating and sleeping well are all impor tant to ensure wellbeing Managers who are able to suppor t 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 oppor tunity 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 star ting 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/

What the Hospitality Industry Can Do to Protect People’s Wellbeing During The Cost-Of-Living Crisis 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 deliver y 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 star ted eating out again after the easing of COVID lockdowns

CGA’s Tracker shows a 9% rise in deliver y 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 par t 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: “Deliver y 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 cer tain to remain a significant element of restaurants’ operations It will be impor tant to optimise deliver y logistics and third-par ty par tnerships 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 for thcoming 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 C AGR 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 C AGR of 12 4%2 Some of the driving factors behind this include sustainability (30%) animal welfare (22%) and technolog y 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 industr y trends including free-from plant-based, vegan, healthy, organic , functional and health ingredients, will showcase their innovative and exciting products that align with consumer dietar y preferences, health goals, and ethical values

Also addressing the impor tance of conscious and health-focused consumption, Free From Food 2023 will invite a line-up of exper t 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 categor y 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 industr y leaders and professionals to collaborate as we shape the future of this exciting, dynamic and booming industr y 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 ”

freefromfoodexpo com/visiting/

JD Wetherspoon Puts 11 More Pubs Up For Sale

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 countr y 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 Aber tiller y

• The Ivor Davies , Cardiff

• Spa Lane Vaults , Chesterfield

• The Gate House Doncaster

• The Market Cross , Ho ywell

• The Regent, Kirkby in Ashfield

The Moc kbeggar Hall, Moreton

• The Hain L ne , St Ives

• The Sir Norman Rae , Shipley

• The Sir Daniel Arms , Swindon

• The White Har t 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 countr y which may not be allowed to ser ve 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 ser ve so early in the morning

“Though it’s getting close , there’s still time to submit applications We recommend applying for a Temporar y Event Notice , also known as a TEN This makes temporar y provision for one off events in cer tain 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

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

Though cricket isn’t usually known as a rowdy spor t, 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 ver y impor tant 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-

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

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

OCTOBER

• Thur sday 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 Afr ica 9 30am

• Thur sday 26th October – England v Sr i 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

• Thur sday 16th November – 2nd v 3rd p ace , 8 30am

Final

• Sunday 19th November, winner of semi-fina 1 v winner of semi-final 2, 8 30am

Increase Sales with Crisps and Snacks from Tayto Group

“Conser ving cash and maximising sales have never been more important to the on-trade Bar Snacks offer a brilliant oppor tunity 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 exper tise 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 par tner 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 impor tant to cover a large range of ages and dietar y 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 ar tificial preser vatives or ar tificial 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 impor tant to stock proven sellers! Tayto has a range of award-winning snacks to suit ever y pub:

– Mr Porky Original Scratchings – the No 1 brand from the most recognised name in scratc hings and a Great Taste award-winning scratc hing

– Mid and Snac ks Traditional Scratc h ngs – the No 2 brand6 and our bestselling pubcard – is also a Great Taste award-winning hand cooked scratc hings using a recipe that has stood the test of time

– Mr Porky Crispy Strips - a lighter bite , akin to cr ispy bacon r ind, for those who want all the taste of a scratc hing but a less hard texture , and another Great Taste award-winner

– REAL Hand Cooked Crisps – premium, award-winning, hospitality exc lu-

sive cr isps with strong flavour s and c haracterful pac kaging whic h really stands out and dr ives sales

Animal Adventures – vegetar ian, gluten-free , no added nasties , an malshaped fun snac ks that kids love

Ringos Puffs – The lighter snac k in Sweet Chilli and BBQ whic h is ow in calor ies and salt – a flavour pac ked snac k for all ages

Given that snac k sales increase by up to 80% when they are more visible7, Tayto provides pub-focused solutions suc h as eye-catc hing pubcards for pork scratc hings to be hung behind the bar and a range of FREE POS for REAL cr isps - avai able at realcr isps 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:

Stoc k a range of proven, premium snac ks that have been developed for the licensed sector

o Award-winning pork scratc hing pubcards from Midland Snac ks and Mr Porky

o Premium REAL Hand Cooked Cr isps - whic h are exc lusive to the hospitality sector

o ‘Lighter’ options suc h as Animal Adventures for c hildren and Ringos Puffs for all ages

Get your team to prompt purc hase

o ‘Would you like some snac ks with your dr nks?’ s all it takes!

– Put your snac ks where customer s can see them

o Pubcards or c lip str ips behind the bar

o A full range of cr isps on the bar

o Bar runner s and coaster s are great eye-catc hing prompts

For fur ther information see the adver t on the facing page , Tel: 01536 204200 or visit www taytogroup com

Inbound Tourism Industry Recognised at UKinbound’s Awards for Excellence

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 industr y - Kur t Janson, former director of The Tourism Alliance; Jason Edwards, Jason Edwards

Travel; and Dr Karen Thomas, director, Tourism and Events Research Hub, Canterbur y 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 Distr ict Countr y Hotels

Attraction of the Year – Blenheim Palace

Destination Management Organisation of the Year – Visit Kent

Sightseeing Operator of the Year – Mountain Goat Tour s

Transpor t Provider of the Year – Uber Boat by Thames Clipper s

Ser vice Provider of the Year : Professional Ser vices

TravelBeat

Ser vice Provider of the Year : Restaurants , Retail and Ticketing – Bustronome

Ser vice 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

Member s 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 industr y 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 recover y from the pandemic

“As always, our Awards for Excellence are a great oppor tunity to reward and celebrate the industr y 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 Nor thern 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) Nor thern is raising a glass to the best pubs on its network

The train operator has released a list of the best places to enjoy a pint at the star t or end of your journey across the Nor th of England

TRACK AND SLEEPER

Knaresborough, Nor th Yorkshire

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 SNUG Carnfor th, Lancashire

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 fur ther afield THE TAP

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

Har tlepool, 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 par t of the original 1862 train station building and make for an amazing atmosphere

THE MALLARD INN Worksop, Nottinghamshire

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, countr y fruit wines and specialist gins

The Mallard was the winner of the Nottinghamshire C AMRA Pub of the Year in 2015 and has received numerous awards from Nor th Notts C AMRA – so you know you ’ re in good hands here

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

Nor thern is the second largest train operator in the UK, with 2,500 ser vices a day to more than 500 stations across the Nor th of England

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

Calls For Clarity On Holiday Pay Entitlement

A repor t 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 par t-year and irregular hours workers closed the Government has yet to publish its response

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

According to Deputy’s annual State of Shift Work repor t* which sur veys 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 sur veyed 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 ver y 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

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

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

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

The Government consultation was launched in response to the Harpur Trust v Brazel Supreme Cour t Judgment in July 2022 The holiday pay calculation set out by the Supreme Cour t was ‘ average weekly pay from the previous 52 weeks, excluding weeks not worked, multiplied by 5 6 weeks

Jon Wilson said: “The practical implementation of this has been challenging for employers across the countr y, especially when calculating holiday pay for new star ters and those with highly irregular hours Businesses like ours have now built this into our technolog y, 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 address this point

“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 ”

To see the full State of Shift Work repor t 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

A new ibis Styles hotel is under construction in Bur ton-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 Bur ton-Upon-Trent Railway Station and circa 13 miles from East Midlands Airpor t The construction of the hotel star ted in May 2023 and is expected

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 por tfolio in the UKI to 119 hotels – 64 ibis, 33 ibis budget and 22 ibis Styles hotels

Philip Lassman, Vice President Development, Accor Nor thern 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 por tfolio in the UK and internationally

Renewed Calls For Rail Dispute Resolution

As the Transpor t Committee recommends sectors like hospitality are afforded protection in upcoming rail legislation1, UKHospitality is urging Government, rail unions and companies to resume negotiations

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 par ties to resume negotiations as a matter of urgency

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

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

rail strikes

“While the Transpor t 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

“This is especially impor tant for hospitality as we approach the busy Christmas period the revenues of which are often crucial to help venues through the fallow period of Januar y to March

“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 (Per th), Spice Tandoori (Elgin), Dhoom (Dunfermline), Saffron (Shetland) Also in Shetland, Gurkha Kitchen was highly commended

Just Eat Takeaway/Deliver y Awards went to Dil Se (Por thlehen), Memories of India (Gorebridge) and St John's Curr y 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 energ y prices along with staff shor tages, it’s impor tant 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

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 categor y winners was the penultimate Lifetime Achievement Award, filling the room with emotion when Clive announced it would go to one deser ving 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

“You could, and people do, lose time in this beautiful, traditional pub because you ’ re made to feel at home Diane thoroughly deser ves this award; she has been a stalwar t within her community for over for ty years, and is quite simply an inspiration to anyone who wants to run a bloody good pub ”

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

Becky Davies and Cameron Foster-Smith, The Bulls HeadCountesthorpe

Paul and Emma Gibbon, The Plough - Prestbur y

Steve and Trish Ulyatt, William Mitchell - Morecambe

Nik Ranhem and Nathan Fowler, The Dog House - Kennington

Dom and Shell Rober ts , The Anglesey Arms - Halnaker

BEST PUB ENTERTAINMENT & SPORT –

Debs Wilbee , The Jolly Spor tsman - Chesham

COMMUNITY CHAMPION –

Selena and Brian Ogden, The Butcher s Arms - Southam

BEST DRINKS OFFER -

Dennis Wann, The Sailmaker s Arms - Hull

BEST OUTDOOR OFFER –

Chris Driver, Oak Tree Inn - Darlington

BEST NEWCOMER –

David Donlan and Catherine Hall, Seven Star s – Poulton-le-Fylde

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

Punch held a Gala event at their Bur ton-On-Trent Headquar ters, completely transforming the venue to welcome and ser ve their deser ved Publicans, industr y guests and suppliers during an incredible night of celebration

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 industr y leading Publicans and Management Par tners passionately competing in 10 categories, including Best Drinks Offer, Mental Health & Wellbeing, and the prestigious Publican(s) of the Year 2023

After months of meticulous planning, the night of celebration commenced with a champagne reception ser ved by the Punch Exec , led by CEO Clive Chesser, followed by a four-course dinner all created and ser ved 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 ever yone sat in this room epitomises the true spirit of hospitality and each of you runs a pub at the ver y hear t of the communities they thrive within It is our privilege to host

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 nur turing talent

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

“They put their hear t and soul into their pub ever y single day, whilst also being a huge advocate and champion of others, both locally and nationally ”

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 energ y was ramped up with a saxophonist, bongosero and vocalists from Birmingham-based band Luxe by TwentyOne Events, with the guests hitting the dancefloor to par ty the night away

PUNCH PUBLICAN OF THE YEAR AWARDS 2023WINNERS

National Publicans of the Year – Paul and Emma Gibbon, The Plough Inn - Prestbur y REGIONAL PUBLICANS OF THE YEAR –

Chris Stockton, The Ferr y - Wallasey

Kate Lowe , The Shakespeare Inn - Hull

Emma Griffiths , The Wickstead Arms - Nantwich

Samantha Foster, The Ship - Grays

BEST FOOD OFFER –

Tom and Katie Hannon, The Rising Sun - Truro

MENTAL HEALTH & WELLBEING AWARD –

Vivian Bulmer, Two Pointer s - Leeds

BEST SUSTAINABLE / ECO FRIENDLY PUB –

Michael Lenthall, Hen House - Cannock

LIFETIME ACHIEVEMENT AWARD -

Diane Crathern, The Richmond Arms - Godalming

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 h been awarded BII Sustainability Champion status – making Fuller’s the first company t have its entire managed estate recognised in this way Fuller’s suppor t 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 industr y 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 – energ y 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 goo to waste , Fuller’s has made real progress over the last year in energ y reduction, waste reduction, sustainable procurement, and customer and team engagement All of our en

from 100% renewable sources, and we ve worked hard to reduce our energ y usage ugh behavioural and equipment change

In 2022, the initiatives we had under taken 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 nd hospitality venues, to protect our local and global environments, but also to re their businesses are running as efficiently as possible to counter the effects of and rising energ y prices

Have you tapped into your sometimes over looked profit

Exclusive Elegance and Quality by Design

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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 cur ves and retro styling with contemporar y materials and close attention to detail, ensuring a truly outstanding finish Featuring latest technolog y 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 energ y 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

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

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 luxur y restaurant and coffee bar

Transforming the purely functional into an enviable work of ar t; that s Romano!

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

Around the 9th centur y, 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 centur y 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 entr y 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 star ted 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 impor tant cultural and business enterprises flowed from those coffee houses, such as the London Stock Exchange , Lloyd’s of London, and the Royal Society

By Thomas Ruddy, CEO, Kava-Zone Ltd & Mr Bean Coffee Ltd

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 industr y as their flagship coffee bean nano-roaster After such a long absence the time seems ripe given the “four th 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 Kickstar ter to fund the final expensive development work and production of the first molds for the Shish To par ticipate 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 suppor ters of record for this exciting retail hot beverage innovation oppor tunity 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

•

MICRO ROASTERS FOR CRAFTY BREWS

• 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

Spirits and Cocktails

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 ever y menu However, newer creations have also gained popularity, such as the Pornstar Mar tini 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 countr y have noticed the trend and invested in their cocktail menus to cater to the increasing demand from customers who want to tr y

new and innovative drinks In this ar ticle , 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 DEMOGRAPHIC S

Operators should consider the age groups and demographics that are most likely to purchase cocktails when creating their menus According to CGA, cocktails are par ticularly 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 impor tant 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-dr ying technolog y offers months of ambient shelf-life for bars

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

"Our mission is to empower bar tenders to create the Perfect Ser ve and delight their customers," said Stuar t Findlater, business director of Mixologist's Garden "We are thrilled to see the enthusiasm and passion that UK bar tenders have embraced our concept with It's incredible witnessing how our carefully curated selection transforms cocktail menus nationwide "

Mixologist's Garden a revolutionar y concept in the world of garnishes for professionals, is rapidly gaining popularity among bar tenders across the United Kingdom With its innovative freeze-dried technolog y, Mixologist's Garden has emerged as the go-to resource for bar tenders seeking to create unique and extraordinar y 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 preser vatives ensuring that ever yone enjoys them, while

Mixologist's Garden par tnered with the most modern freeze-dr ying producers to achieve the highest quality We focus on quality at ever y stage of the process to deliver freeze-dried fruit suitable for delivering Perfect Ser ves "

Consumer research conducted in 2021 showed that over 80% of consumers prefer bars that pay special attention to making the Perfect Ser ve 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@perfectyourser ve info

(CONTINUED FROM PREVIOUS PAGE)

Here are some tips on how to sell more cocktails this year

1 Offer seasonal and unique cocktails: Customer s are always looking for something new and exciting to tr y, especial y dur ing the summer months Consider offer ing seasonal coc ktai s that utilize fresh, local ingredients or unique f avor combinations that will stand out on your menu

2 Host cocktail events: Summer is the perfect t me to host coc ktail events or masterc lasses to promote your menu and educate your customer s on the ingredients and tec hniques used to create your coc ktails This will not only attract customer s , but it will also create a loya following for your establishment

3 Promote on social media: Use social media to promote your coc ktai menu post photos and videos of your coc ktails , and engage with your customer s This will not only attract new customer s but also encourage

Spirits and Cocktails

repeat business

4 Offer happy hour : Happy hour is a proven way to attract customer s and encourage them to tr y your coc ktails Offer discounts or promotions dur ing cer tain hour s to encourage customer s to come in and tr y your menu

5 Collaborate with local distilleries or breweries: Collaborating with local distiller ies or brewer ies can create unique coc ktails and promote your par tner ship on social media This will not only attract customer s interested in suppor t ng local businesses but also create a buzz around your establishment

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

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

We have two amazing options:

The Poolside Margarita (19 2% ABV) - A refreshing twist on the Classic Margarita, infused with Mint and Yuzu A tar t yet delicious drink!

The Sunset Margarita (18 4% ABV) - A delightful spin on the Tequila Sunrise , elevated with Cognac and Pomegranate The fruitier option!

The real Point of Difference of these Margaritas is their strength and versatility; they have been designed to work in multiple ways:

• Classic Margarita cocktails when shaken and ser ved on ice

• Frosty delights as Frozen Margaritas with crushed ice

• Refreshing Long drinks by pairing them with your favorite mixers .

Introducing Master of Malt Trade, the Award Winning Future Forward Drinks Wholesaler

“Our industr y is constantly evolving to meet customer needs so as a supplier you must be able to rapidly evolve your offering and ser vice to best suppor t these” explains Liam Belton, Trade Lead at Master of Malt Modern hospitality requires a modern approach, we strive to deliver a ser vice that keeps up with what we ourselves as consumers expect For us this is a focus on offering flexibility, simplicity and responsiveness to suppor t modern trading ”

• 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 Industr y?

We combine 100% agave Tequila, premium Cognac , Cointreau, and orange liquors; twinned with fresh juices and plant extracts while being Free from Allergens, Additives and Preser vatives

Available in 500ml and 200ml bottles, the versatility and freshness of our Margaritas are perfect to provide perfectly mixed cocktails & drinks that:

• Save time

• Reduce wastage

• Ensure consistent quality

• Control the strength and the kind of drink

Here's to creating unforgettable moments for your customers!

info@pergoladrinks com

Pergola Ready to Drink Margaritas

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 industr y, for the industr y ’ , 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 deliver y with an 8 30pm cut off time , as well as free deliver y 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 deliver y 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 par t 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 cer tified Mijenta and the Oxford Distiller y

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

Plant-Based Dining

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

In a world driven by conscious consumption and sustainability the hospitality industr y is undergoing a culinar y 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 ever y establishment in the licensed ontrade sector This dietar y evolution has not only brought about changes in individuals eating habits but has also revolutionized the hospitality and licensed on-trade industr y As the demand for plant-based options continues to rise , the sector has had to adapt to meet the evolving preferences of consumers

THE BLOOMING LANDSCAPE: A DECADE OF GROWTH

The journey from plant-based foods being considered a niche offering to becoming a mainstream culinar y 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 industr y 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

Approximately 23% of UK consumers are actively tr ying 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

THE RISE OF VEGANISM AND VEGETARIANISM IN THE UK

A significant catalyst for this movement has been the yearly campaign known as Veganuar y, which encourages individuals to adopt a vegan lifestyle

for the month of Januar y Since its inception in 2014 Veganuar y has experienced exponential growth, with par ticipation increasing from 3,300 par ticipants 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 Veganuar y, par ticularly 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 par ticipants but also in the response from the hospitality industr y 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 culinar y revolution inspiring chefs to experiment with plantbased ingredients, flavours, and techniques

THE GENERATION Z FACTOR: A CATALYST FOR CHANGE

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 "

CHEF CREATIVITY: THE KEY TO ADAPTATION

The transition to a more plant-based dining landscape presents a unique oppor tunity for chefs to showcase their creativity and culinar y 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 ar t 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 Diver se Menus: Embrace creativity by offer ing a wide range of plantbased options that appeal to different tastes and preferences From comfor t foods to globally inspired dishes , var iety is key

2 Quality Matter s: Don't compromise on quality Just like any other dish, plant-based offer ings should be f avorful well-presented and sat sfying

3 Collaborate with Exper ts: Par tner with culinar y exper ts who understand the nuances of plant-based cooking Their insights can elevate your offer ings and cater to discerning diner s

4 Educate Staff: Equip your staff with knowledge about plant-based ingredients and d shes They should be able to confidently guide customer s through the menu and offer recommendat ons

5 Engage on Social Media: Leverage the power of social media to showcase your plant-based offer ings Engaging v suals and stor ies can pique the interest of potential customer s

6. Flexibility and Customization: Allow customer s to customize their dishes , cater ing to var ious dietar y preferences and restr ictions

7 Sustainability Stor y: Share the sustainability journey of your plant-based offer ings Transparenc y about sourcing and environmental impact resonates with conscious diner s

In conclusion, the plant-based movement is more than just a dietar y trend; it's a cultural shift that reflects evolving consumer values The growth of vegetarianism and veganism in the past decade , par ticularly among Generation Z, underscores the need for the hospitality industr y 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 apar t from earlier versions, with closer texture and taste parity with meat and dair y 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 industr y will be able to discover these innovative plant-based products hear from industr y leaders and pioneers and make vital connections to help their businesses Plant Based World brings together manufacturers from around the world, offering attendees the oppor tunity 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 categor y The Culinar y Theatre will host sessions run by a mixture of industr y 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 pantr y 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 fur ther 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 Tang y, crunchy and with a mild slightly sweet heat Peppadew® piquant peppers – small whole peppers bright red in colour –are the perfect way to bring an added burst of flavour to pasta, pizza, salads and sandwiches

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

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

Harness the power of PEPPADEW®

Whole Sweet Piquanté Peppers - the nations’ favourite pepper brand!

Available now at Booker, Bidfood and KFF

If you ’ re interested in working with us, and want to discover how we can pep up your menu get in touch with us today: sales@peppaco co uk or find out more at www.peppadewfoodser vice .co.uk

*Source: IRI SIG Grocer y O ives and Antipasti MAT 18/06/2022

**Source: Independent Toluna Insight w th 1 000 UK consumer s , Marc h 2022

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 industr y, so they know what drinkers and diners will enjoy They cover all duties and

impor ts, 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

La Roseraie 2022 is a rosé with delicate and tang y currant scents

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

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 Gor ton 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 savour y dishes, our Master Chef of Great Britain is inspiring more and more cooks to keep it REAL

I love using LittlePod and ever y 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

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 ser vice "

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

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

UK Champagne Sales Buoyant With Consumers Increasingly Trading Up

Lanchester Wines has par tnered 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 expor ted to UK in 2022

Non Vintage Brut Champagne the big success of 2022 accounting for 78% of all UK sales and impor tantly 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 har vest 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 par tnered 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

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 sur vey also showed that as much as a quar ter 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 , comfor table 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

“Adding EV charging to your parking area provides existing customers with an additional ser vice and suppor ts 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 ser vice 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 ser vice for drivers, so that you can reap the rewards of giving customers what they need

There are now more than one million electric vehicles on UK roads, and a new batter y electric car was sold ever y 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 ear th without causing harm

1 Renewable Resource: Wic ker grows relatively quic kly and can be har vested without causing long-term damage to the environment

2 Biodegradabi ity: W c ker mater ials are biodegradable , break ng down natural y over t me returning to the ear th without caus ng harm

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

4 Aesthetic Appeal: Baskets , Shopper s and Hamper s have a natural, rustic , and complimentar y traditional aesthetic

5 Reduces Plast c Usage:

By c hoosing susta nable wic ker products over plastic-based alternatives , you help combat plastic pollution and its negative impacts on ecosystems

6 Indoor Air Qua ity: Natura w c ker mater ials do not offgas harmful c hem cals or contr ibute to indoor air pollution contr ibuting to a hea thier 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

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

“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

PoGo is already working with a number of par tners to demonstrate the value of EV charging solutions, including a major par tnership with Kew Green Hotels to kick star t 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 Cour tyard 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 adver t on the facing page

Smart Soda UK’s High-End Healthy Hydration Solution Brings Sustainability

Benefits to No1 Soho Place

“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 par t of the brief, Smar t Soda UK has recently installed a purposedesigned self-ser ve multidrinks bridge tower dispensing system for Apollo Management International LLP at its new premises at No1 Soho Place , London Tricon Foodser vice 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-ser ve 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-ser ve multi-drinks systems in its New York offices, but those mainly featured branded sugar y 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 Foodser vice Consultants Project Director

Chantal Bourquin-Quéva “We found Smar t 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 ever ything 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-ser ve dispensing system has been a complete success We work with architects and interior designers so the look and feel of the Smar t Soda bridge tower drinks system is hugely impor tant Alongside the benefits of healthy drinks and sustainability gains all par ties 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 carr ying out the tender process to bring a caterer for the site on board, and BCorp cer tified 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 ever y day the choice and variety of drinks has proved popular, and at lunchtimes almost ever yone who comes through the door is using it On our side we also appreciate that the system is easy to clean and maintain

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

hugely impor tant to Houston and Hawkes, so the bridge tower system is a perfect fit for us Eradicating single-use plastic , cutting energ y use for refrigeration, and reducing the number of deliveries to the site all make a positive and measurable contribution ”

TEAMWORK DELIVERS FIRST IN EUROPE DISPENSE SOLUTION

The Smar t 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 ser ved at a consistent cold temperature and a consistent taste ever y time

The development of the bridge tower was down to successful teamwork involving Tricon Foodser vice Consultants senior design consultant Stuar t 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 oppor tunity 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 technolog y into such a small space , from the initial request to installation, took only eight weeks ”

STAFF WELLBEING AND CARBON FOOTPRINT REDUCTION

Smar t 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 Smar t Soda is well known for helping companies demonstrate that they care about staff wellbeing through the provision of unlimited, healthy and sustainable drinks,” says Smar t Soda UK Operations Director Ian Webb

Smar t 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 Smar t Soda eliminates the creation distribution, storage , and waste disposal of lorr y 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 smar tsoda co uk

Catering Equipment & Kitchen Fit-Out

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

Caterquip Ventilation Ltd is proud to be celebrating their 23rd Anniversar y this year

This Warwick based company

kitchen design ser vice to help you build your ideal kitchen Projects under taken have included Olympic Villages Basildon Hospital, The Mitre Hotel at Hampton Cour t, 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

Blue Seal Fryers and Oil Filtration

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

Operators should consider when purchasing a fr yer and their oil, the oil capacity against production rate , burner efficiency and recover y rate , as well as a true cool zone in gas fr yers to help prolong the oil life Blue Seal V ray Gas Fr yers are our premium fr yer 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 fr yers Our Evolution range gas fr yers GT60, GT46 & GT45 have a premium feature benefit of all using our patented “V’Ray” burner system This system uses infra-red technolog y radiating the heat into the tank, only heating the area of oil the baskets are sitting in This promotes incredibly fast recover y 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 par ticles down to 0 5 microns – this is 100 times smaller than a grain of sand

Daily filtering of fr yer 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 impor tance of sparkling clean glassware

Ser ving fine or vintage wine in streaky or dir ty 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

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 fur ther attention, like polishing, before they are used in ser vice

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-

lecting

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 energ y and chemical consumption This means an overall reduction in operating costs of up to 22%

A four stage filtration system removes even the finest par ticles 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

Reverse osmosis removes minerals like calcium and magnesium which can cause streaks on glasses as they dr y, 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

All of this technolog y 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 ser vice

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

Evolution Fryers and Filter Units

The New DrainMinor C (Combi Oven Pump) Catering Equipment & Kitchen Fit-Out

There are significant advantages offered by the New DrainMajor C (Combi Oven Pump) manufactured by Pump Technolog y Ltd

The pump features a tank with its

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

Midlands Warewash Solutions, a new company specialising in the repair, ser vice , sales and installation of commercial dishwashing equipment With over a decade of experience in the industr y, the company ' s owner Mitchell Ward, who was previously at Winterhalter for 9 years as a technician and then Regional Operations Manager, brings unparalleled exper tise to the forefront Midlands Warewash Solutions aims to ser ve end users, distributors and manufacturers, establishing itself as a reliable and trusted par tner in the Midlands region Midlands Warewash Solutions prioritises excellence in ser vicing 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 par tner 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 ser vices offered by Midlands Warewash

Solutions include:

• Repair s and Maintenance: Midlands Warewash offer s prompt and effic ent repair ser vices for a wide range of commercial dishwash ng equipment We have the knowedge and exper tise to hand e var ous brands and models , ensur ing minimal downtime and maximum productivity

• Ser vice Contracts: The company offer s comprehensive ser vice contracts designed to keep commerc al dishwashing equ pment n optimal work ng condition These contracts inc lude routine maintenance visits , inspections and proactive troubleshooting providing businesses with peace of mind and min mising unexpected breakdowns

• Equipment Supply: Mid ands Warewash Solutions ser ves as a trusted supplier of commercial dishwashing equ pment, representing reputab e brands suc h as Winterhalter C asseq and Maidaid Clients can rely on Mid ands Warewash Solutions to provide them with topquality products ta lored to their specific needs

Contact information for Midlands Warewash

Solutions: www MidlandsWarewash co uk

Contact@MidlandsWarewash co uk 01384929099

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

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

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 inser t them in the bottom of the box turn on and forget, there are no consumer controls the temperature is pre-set at the factor y at 75 deg C The Carbon Heater is ver y 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 strateg y 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

The outdoor space creates a welcoming impression enticing potential customers to stop by and suppor t 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, fur ther 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

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 energ y 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

Outdoor Spaces

offering a warranty for commercial use , unlike cheap impor ted 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 ar t 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

Ever y 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 ar tisanal skills, Villiers combines traditional methods and machiner y with modern tools and technolog y One of the most valuable machines in the workshop is a 100-year-old power hammer, and blacksmithing is an integral par t of the production process –

an ancient metal working skill that they are keen to keep alive through the specialist exper tise 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 contemporar y pieces displayed in the finest hotels private residences yachts and luxur y spas across the world Villiers will be exhibiting at Landscape , the industr y 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 fur ther details about Villiers please contact the team at hello@villiers.co.uk or telephone 01799 516680

UNIQUE SCULPTURES, PLANTERS AND FURNITURE

BEAUTIFUL

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

Outdoor Spaces

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 oppor tunity 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 comfor t and a willingness to go the extra mile This adaptability is especially important in times of uncer tainty, 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 exper ts 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 comfor table 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 sur veyors 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 sur vey 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 effor t to create a memorable winter experience

COMMUNITY ENGAGEMENT

Outdoor spaces create oppor tunities for community engagement and social interaction Hosting events like winter markets, live music performances or themed par ties 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 oppor tunity 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 comfor table outdoor seating areas for your clients supplying ever ything required including:-

• planter s w th rea or faux plants

• cafe banner s and restaurant screens lighting

• heating

• c lassic neon signage parasols installed and repaired

• lent cular bladed roofed

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

Hospitality Technology

operators are opting to simplify menus and offer smaller por tion 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 shor tages Research shows that 77% of consumers are happy to visit a restaurant offering a limited menu The size of a menu isn’t as impor tant as the quality of food you ser ve 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

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

Ser ve smaller por tions but ensure customers still receive value for money Along with simpler menus, cutting back on por tion sizes is lowhanging fruit for addressing increasing food costs Shrinking por tions can be a good strateg y as it enables restaurants to keep pricing the same or slightly higher This is impor tant since consumers don’t seem to notice por tion 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

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

As businesses battle inflation, increased food costs, staffing shor tages and soaring energ y prices, operators are looking for ways to satisfy customers and remain profitable

Raising prices may be necessar y 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

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 inventor y to keeping an eye on por tion

Par tnering with Enhance Hospitality is the best financial decision you will make

See the adver t on this page for fur ther information

AK Techotel has been the leading supplier of Proper ty 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 oppor tunity 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 ever ything now, at their finger tips, or in this case on their phone , so we took the entire reception process and revolutionised the front desk, ever ything 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 fur ther 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”

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

Picasso is the PMS that AK Techotel have developed supplied and suppor ted throughout Europe

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 technolog y within the restaurant and bar industr y, 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 ser ving the guest

Visit www techotel ie or see the adver t on the facing page for information

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

Hospitality Technology

Could Cobots be the Answer to Crippling Staff Shortages?

Staff shor tages continue to plague the UK hospitality industr y, with little sign of improvement on the horizon

Triggered by Covid lockdowns and compounded by Brexit, the shor tage of workers is forcing many restaurants to restrict trading hours, and hotels to leave rooms uncleaned on cer tain days a week

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

The organisation’s chief executive Kate Nicholls said: “The workforce shor tage 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 deliver y robots)

“We know that in the hospitality industr y it’s a real struggle to recruit and retain staff: robots can help add additional suppor t to existing teams, plug labour gaps and shor tages, and work when necessar y to improve processes ”

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

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 technolog y used in self-drive cars

Rather than taking the human interaction aspect away from restaurant ser vice , Softbank’s tray deliver y 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 ser vice , Softbank’s W3 robots can be programmed to integrate with the lifts and will call the guest to aler t 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

Could it be the time has come for operators to recognise that technolog y 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

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 industr y

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

One of the most impor tant 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 fur ther information, see the adver t 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 counter top and wireless payment solutions, as well as Mobile Top-Up ser vices 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

repor ting

Another essential feature of CES Touch is its full Stock control functionality which enables businesses to manage their inventor y 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 repor ting which is vital for businesses seeking to manage their staff and finan-

cial performance effectively With full cloud business analytics, CES Touch also provides businesses with realtime insights into their sales, inventor y, 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 par ticularly useful for businesses looking to offer competitive pricing and promotions while maintaining profitability

At the hear t of 3R s offering is their commitment to excellent customer ser vice , providing 24/7 suppor t, 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 adver t 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 ser vice 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

Products and Services

As one of the UK’s leading foodser vice 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 par t of our ethos, and we strive to deliver ser vice 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 ser vice is more than simply dropping off deliveries, it’s about adding value Our exper tise , industr y knowledge , nutritional advice and guidance on food standards and legislation help to keep our customers ahead of the cur ve

As we know in the food ser vice industr y the festive season doesn’t just star t 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 suppor t 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 oppor tunity

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 comfor t foods, winter warmers, indulgent choices and a few usual favourites should all piece together to make the perfect Christmas menu A slow-cooked shor t 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 oppor tunity 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 impor tant 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 adver t on the back cover or visit www bidfood co uk

Food Safety and Confidence

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 apar t 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 dietar y 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

A Simple 3-Step Process

• Add Ingredients Begin by seamlessly inputting your ingred ents into our user-fr iendly system Our platform becomes your

vir tual food cupboard, housing accurate a lergen data for eac h ingredient This initial step lays the foundation for precise al ergen information

• Create Dishes: W th your ingredients catalogued, crafting dishes becomes a breeze As you create dishes Allergen Chec ker automatically generates detailed allergen information for eac h one Th s real-time accurac y ensures that you ’ re providing the most up-to-date information to your customer s

• Generate QR Codes & Labels: The magic unfo ds as you effor tless y generate QR codes and abels for your d shes and products These become your br dge to customer transparenc y and conf dence Place them on menus or pac kaging enabling customer s to access comprehens ve 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

Say goodbye to allergen-related stress and hello to a new era of culinar y confidence Explore Allergen Checker today and unlock a safer, more informed, and truly satisfying dining journey For fur ther information see the adver t on the inside front cover or visit www allergenchecker co uk

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 fr yer, then you might be surprised at how much you spend ever y 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 industr y The award-winning OiLChef device is one of the most sophisticated technologies available in the world for deep fr yers today It is not a filter or a chemical but rather a device which is simply installed in your deep fr yer in less than 10 seconds!

Putting the OiLChef in your fr yer 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 oi consumption

Faster ser vice: Food cooks qu c ker

Reduce food waste: Food is cr ispier and holds ts shape and texture for longer Great for food deliver y Zero flavour transfer : It prevents flavour transfer between different foods be ng cooked in the same oil

Kitchen smoke and fr ying odour s: It reduces the smoke and odour s of fr ying in your kitc hen/restaurant Creating a more pleasant working and dining exper ience and minimizes the workload on your air filter ing systems and maintenance

Health & safety: It reduces the smoke point of your oil, and thereby lower s the r isk of a deep fr yer fire Also, staff nteract on with c hanging the fr yer oil is cut down by at least half, reducing r isk of accidental burns and oil spillage

Reduce operating costs: It gives you the oppor tunity to cut down or move away from costly monthly additives required to improve o l quality Fewer people hour s are required eac h month for fr yer c hanges

For fur ther information visit www oilchef co uk

See page 19 or contact Louis Farr y by phone or email: louis farr y@oilchef com or Tel 07448419664

5 Top Cellar Management Tips That Will Save You Time and Money

Design & Refit

Pennyhill Park, par t of the Exclusive Collection has unveiled four private spa cabanas with copper bathtubs and personal spa loungers as par t of its offering The luxur y cabanas, designed by Sparcstudio, are like a luxur y hotel room set in nature

“We’re delighted to elevate our spa experience at Pennyhill Park even fur ther,” explains Graham Copeman, General Manager at Pennyhill Park “With the introduction of four bespoke luxur y cabanas, it’s the perfect oppor tunity 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

We

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 ser vice We ll organise ever ything 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

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 Par ticularly 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

Suppor

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 wear y 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 joiner y, full refurbishments, or simply making bespoke stools for the front of the bar Our dedicated team are either timeser ved 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 comfor table indoor hospitality spaces to enhance your customer experience , dwell time and your revenue

But what suits your venue ’ s style?

Woodberr y longtime exper ts 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 , Woodberr y has you covered with a range of dark

wood dining and bar furniture SCANDI-STYLE MINIMALISM

For sleek, minimalist interiors, there is a range of design-led light oakcoloured chairs and pedestal tables Each chair has a distinct design style that can easily be mixed and matched

INDUSTRIAL

For stand out, quirky industrial look interiors, Woodberr y has developed their iconic outdoor designs for indoor use Gabion cage base tables can be filled with your choice of filling Or if long communal tables work best for your venue , the Discover y Range Tables and Benches have black metal legs and chunky wood effect tops

COLOURFUL BISTRO

Featuring brightly coloured mix and match metal chairs colourful vintage distressed tabletops, and marble effect pedestal tables This bistro range offers subtle Parisian elegance or bright colourful vintage vibes

Woodberr y is keen to understand what furniture works best for your needs so please talk to the friendly team about your requirements

For an indoor furniture brochure call our team or download a copy from the Woodberr y website 01926 889922 mail@woodberr y co uk www woodberr y 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 fur ther expanded with the addition of an electric immersion for greater resilience (FUSIONEplus and FUSION-Tplus)

FUSION star ts 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 smar tly 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 ser vice , FUSION systems can also incorporation an additional backup immersion (FUSION-Eplus & FUSION-Tplus) for enhanced resiliency Controls are fur ther 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/

Design & Refit

Additional Ranges as ILF Continue to Expand

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

Comfor table 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 upholster y fabrics and a choice of stylish dark oak or walnut wood finishes The combination of the timelessly stylish ladder-back design and the comfor table padded seat are perfect for relaxing over a drink Add the Tall Italia Bistro Stool at your counter top 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 contemporar y 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 comfor t and the Bella Tall Stool complements it perfectly at your counter tops or poseur tables The Bella Chair is often paired with contemporar y 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

Battling Staff Shortages? Here’s How A Service Lift May Help

By Mark Chapman, General Manager, Stannah Microlifts

Staff shor tages have been a challenge for British hospitality businesses, with data from the Office for National Statistics (ONS) showing a 56% increase in staff shor tages in the accommodation and food ser vice sector compared to pre-pandemic levels

To tackle this issue businesses have had to turn to technolog y to ensure they can operate efficiently with fewer staff members One option that can be easily implemented is the addition of ser vice lifts to business premises These lifts can move items like food, beverages, laundr y, and luggage more efficiently between floors, reducing the manual time and effor t 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 shor tages bite , great ser vice can still be provided to your customerswithout the heavy lifting With a durable and reliable Stannah lift sharing the load, your staff will be well-protected ever y 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 injur y and prevent fur ther shor tages due to injur y

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

Saniflo's Sanibest Pro Provides Robust Service For Guest House

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 apar tment 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 exper ts at Saniflo advised the proper ty 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 ever y 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, par ticularly 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 worr y as they do in their homes so mitigating for that is impor tant "

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

Education and Training

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 hear t of ever ything we do at GBS We provide students and staff with a platform to discover new ideas and innovations creating the oppor tunity to find solutions that elevate our institution and the communities we ser ve

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 impor tant 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 oppor tunity at an institution that believed in their potential and provided the flexibility to suppor t 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 oppor tunities in education that they deser ve

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

Immtell - Navigating Immigration, Delivering Solutions

At Immtell we understand the unique challenges that the UK's catering and hospitality industr y 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 par tner aiding you in navigating UK immigration laws and procedures

A significant par t of our ser vices 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 impor tance of conducting compliant Right to Work checks This is not just a statutor y 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 suppor t 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 ever yone 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 par tnering with you and helping your business thrive

Increasing Customer & Staff Loyalty In One Easy Step

Repeat custom & Staff Retention Star ts

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 ver y 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 theor y and then put it into practice immediately – honing their skills until they get it right

“It is a widely held belief within the industr y that quality standards could be , and should be , higher We have always believed and suppor ted 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 worr yingly low industr y 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 industr y

The training academy and the wide range of courses it offers is led by brewing industr y luminar y Allan Stevenson “What Allan doesn’t know about beer, beer quality and the industr y 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 star ts 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 industr y ’ s mission that they are slashing the prices of their courses for the first 12 months to make them accessible to ever yone 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 ever yone 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 de egates be ng booked on cour se

Property, Professional and Recruitment

Hospitality Businesses Look For Green Growth Opportunities

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 Sur vey 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 oppor tunities are needed One such oppor tunity can be found in a focus on sustainability, which can attract new customers, boost profitability and suppor t global net zero ambitions

FOCUS ON EFFICIENCY

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

EVOLVING MENU OPTIONS

Changing demands of today’s hospitality customers are also driving oppor tunities A recent study by Foodprint from Nutritics found almost

half (45%) of UK consumers feel a venue s commitment to sustainability is an impor tant par t 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 Repor t canvasses the opinion of 250 professional chefs, to determine the trends it feels will shape the food and beverage industr y 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 Industr y repor t

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

WASTE NOT, WANT NOT

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 ever y week half of which is preventable repor ts Sustainability Victoria

GO FOR GREEN

Pursuing energ y and waste efficiency not only reduces overheads but prepares hospitality businesses for an increasingly sustainably-conscious consumer base Adapting your business to meet these oppor tunities will likely require some investment At Capify we offer a range of business loans and have helped thousands of small businesses meet the oppor tunities 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 adver t 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

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 industr y

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

The ‘ new normal’ job market has evolved to working from home , shor ter hours and weekends off Desk jobs and transpor t are attracting hospitality workers by the droves with higher pay and a better work-life balance

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

settlement

Much of UK’s hospitality industr y 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 salar y 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 industr y Sectors include Restaurants, Hotels, Events Caterers, QSR brands, Pubs and any foodser vice operation that needs Professional Chefs

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

Protect Your Pavement Licence

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

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 ser vice 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

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 temporar y scheme to help with business recover y after lockdowns with a favourable new lower cost, fast-track Pavement Licence system which does

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 shor ter period (no less than 3 months)

NOT YET GOT A PAVEMENT LICENCE?

Why Use a Specialist Hospitality Consultant?

Answer:

With over 30 years of industr y experience in the

sector, The Bowden Group’s Managing

David Hunter will work with you to address the following

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 suppor ting 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 fur ther 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

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 MANAGING PEOPLE

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 cr iter ia for the public notice

• spec fic requirements for the accompanying documents and plan

their local conditions whic h 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 Ser vice and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development

MARKETING

Our

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

We will help you build a workable , planned Marketing Strateg y From Digital Marketing such as Social Media marketing Websites eMail Marketing and online adver tising, to print design, Promotions and offline adver tising, 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