CLH Digital - Issue #182

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 182

Just 50% of Pubs Profitable Despite Strong Sales www.CLHNews.co.uk

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Only half of pubs are making a profit due to significant cost increases across the industry, according to the British Institute of Innkeeping (BII).

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The BII released insight which highlights the severe impact of exceptional costs on their businesses over the last few years. Pubs have seen significant cost increases, driven by high inflation, across all areas of their business in additional to inflated and unfair energy prices.

Whilst 2/3 of respondents are reporting trading back to normal levels or seeing a rise in sales over the past year, their fortunes are mixed when it comes to prof-

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itability, with only 1 in 2 of these making a profit.

LEVEL PLAYING FIELD Steve Alton, CEO of the British Institute of Innkeeping commented: “Many longstanding, viable and diversified pub businesses are seeing strong sales simply not translate to profit. This is holding back their ability to further grow their businesses through investment in their offer and their teams.

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CLH Digital

Issue 182

Editor's Viewpoint

Welcome to the latest issue of CLH Digital In a sobering revelation, (no pun intended), our lead story highlights that the British Institute of Innkeeping (BII) has disclosed that a staggering 50% of our beloved pubs are not turning a profit. This revelation comes at a time when the UK's hospitality and on-trade sector faces a perfect storm of economic challenges, and it's imperative that we reflect on the gravity of the situation.

At the same time in our lead article we also see that almost as many closed in the first six months of this year as they did for the whole of last year.

I can certainly attest to that. We regularly exhibit at Birmingham’s NEC, and stay in the city centre. One of my favourite watering holes is a delightful pub just off the Main Street called The Bulls Head, which is still closed. I remember reporting earlier this year when we attended a different trade show how disappointed I was at the loss of this wonderful pub which served great beers and great food. For us attending trade shows it was “a go to place” early evening, and always found it busy, and as I say deeply disappointed when it closed earlier on in the year. I was even more disappointed to see it all boarded up, neglected and possibly unlikely to open again.

EDITOR

Peter Adams

Add to that in my home city one of its most famous pubs, The Munro, is also closing. It closes today, Friday the 13th in fact. One of my favourite haunts when I lived in Liverpool quite a few years since I have been, and it also had a separate bar above called the Oracle which is also closing. I actually went online to my own city newspaper the Liverpool Echo just to read the comments about one of the city’s most famous pubs closing: • “When I worked as a lifeguard.in Cornwallis Street Baths, during the summer of 1960. After our shift, a few of the lads would go to the Munro for a few pints. I have some nice, fond memories of this old bar” • The Monro was our local in the sixties. the Walkers (Brewery) offices was across the road from it so all the bosses and staff used to go there. great staff then and fond memories of darts team and friends many a good night there.

I would be a customer of the 1970s and early 80s, remember it well, and I do hope this is only temporary!

It’s no secret what is causing the problems within the sector April 2024 is going to bring a huge hike in business rates. Again to use an example there is a great pub here in Bournemouth, called Pool Hill Brewery, in Bournemouth’s popular Triangle area in the town centre, who are now are facing an uncertain future with electricity bills sharply rising from £600 per month in December 2022 to £2,800 a month.

Added to that its business rates are to increase from £4,179 to £15,818 per year, which for any business is unsustainable.

After which the sector is faced with the relentless surge in energy costs, the creeping shadow of inflation, and the spectre of rising interest rates, trapping pubs and other hospitality venues in a merciless cycle of adversity. The result? A sector struggling to stay afloat, with the very essence of our British culture and community hubs at stake.

What exacerbates this situation is the stark contrast to the support provided to other sectors. The government's response, or lack thereof, to the woes of the hospitality and ontrade industry is disheartening, to say the least. It is not a stretch to assert that this sector, which was once the lifeblood of our local communities, is being left to fend for itself.

It was also very refreshing to see Sacha Lord, the Manchester economy advisor, calling for a reduction in hospitality VAT to the rate that prevailed during the pandemic. Lord's proposal offers a glimmer of respite for beleaguered pubs and restaurants across the UK. Regular readers will know that this is a drum we have been banging for the last 15 years.

To appreciate the potential of such a move, we only need to glance across the channel to France, Germany, Italy, Spain, Ireland, and Poland, where the reduction of hospitality VAT has yielded remarkable results. These countries have seen increased patronage and revitalized economies within their hospitality and on-trade sectors, demonstrating the viability of such a measure.

The hospitality sector has endured the brunt of the pandemic's economic fallout, and now, with these compounded challenges, it is on the precipice. It is time for our government to recognize the importance of this sector, both culturally and economically. To support the restoration of our cherished pubs and the revival of our local communities, a reduction in hospitality VAT is not merely a suggestion; it is a lifeline.

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EDITOR Peter Adams

SALES EXECUTIVES

In these trying times, the resilience of the UK's hospitality industry is nothing short of inspiring. Our pubs, with their rich history and vibrant stories, have been places of solace and celebration for generations. To allow 50% of them to languish, and perhaps perish, is not an option we can afford. It is time for the government to heed the call of Sacha Lord, consider the successes of our European counterparts, and breathe life back into our pubs and the on-trade sector.

David Bartlett Guy Stephenson

The hospitality industry is the heart of our communities, and it's high time we offer it the support it deserves. Failure to do so risks losing more than just beloved businesses; we risk losing the very essence of British culture and community that our pubs represent.

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

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Just 50% of Pubs Profitable Despite Strong Sales Issue 182

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Wales lost the greatest number of pubs in the UK as a whole with 52 shutting down.

RATE HIKE “LAST THING PUBS NEED” The exceptional short-term pressures will abate, and Government must now invest in these essential community businesses to allow them to weather current trading challenges. Announcing an extension to the existing business rates support for at least another year will be a vital lifeline for many. Also levelling the playing field for pub businesses through reducing unfair and disproportionate taxes, focusing on a specific VAT reduction for pubs and hospitality, will be key to unlock the full potential of our sector.”

The BII’s #MyPub campaign has also called on licensees across the country to write to their MPs, asking for their backing for the continuation of the 75% business rates relief seen in England and Wales members, as well as an extension of the same relief to Scottish businesses.

Alex Probyn, president of property tax at Altus Group, cited several reasons for the high closure rates, and suggested that the picture for pubs in 2024 did not look hugely promising: “With energy costs up 80% yearon-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 tax year up to a cap of £110,00 per business.

This is set to end on 31 March 2024, while 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.

LONDON HARDEST HIT

PUBS “KEY DRIVERS”

The BII's study follows a report from real estate analysts Altus Group which revealed that almost as many pubs shut across the UK in the first six months of 2023 than did across the entirety of last year.

A government spokesperson said: "We recognise that pubs are key drivers of local economies, but no national government can control the global factors pushing up the price of energy and other business costs.

The study also revealed that London is the hardest hit, with more pubs closing in London in the first six months of this year than anywhere else in England.

"We are supporting hospitality businesses and those in the supply chain across the UK with 50% business rates relief, freezing alcohol duty rates on beer, cider, wine and spirits and reducing employer national insurance. This is in addition to the billions in grants and loans offered throughout the pandemic."

The capital lost 46 watering holes up to the end of June, according to data from real estate analysts Altus Group.

According to the most recent London Assembly pub audit, the number of venues has declined overall over the past 20 years in most London boroughs. However, employment in the sector has increased as the average pub has become larger.

While the decline in pub numbers reflected an overall UK trend, the number of employees increased by more in London (12%) than the average across the country (3%).

Across the UK as a whole, 383 pubs closed in the same period, almost matching the total for the whole of 2022 when 386 were lost.

During the first three months of 2023, an average of 51 pubs closed down every month, which rose to 77 a month between April and June, according to the study.

Commenting on pubs struggling with business rates, a spokesperson for the mayor of London said Sadiq Khan had called for "fundamental reform" of the business rates system, including "full devolution of business rates tax policy".

"It's vital that ministers step forward and recognise the value of our local pubs by offering greater support to operators and doing more to tackle the cost-of-living crisis," they added.

The BII has written to the Chancellor ahead of the Autumn Statement, taking its members’ voices to the heart of Government to call for further investment in these essential businesses at the heart of their communities.

Any operators wishing to take part can visit the #MyPub campaign page on the BII website here.

You can view the letter to the Chancellor here.

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CLH Digital

Issue 182

Retail POS Needs And Wants: Data, Security And The Best The Market Has To Offer

By Jay Kim, Managing Director of BIXOLON Europe GmbH It’s no secret that point of sale (POS) systems and receipt printing are crucial to retailers and hospitality businesses. Without them, they cannot enable sales effectively and grow their businesses optimally. In fact, to say they are important, for many, is an understatement.

security systems to maintain secure transactions. In many European countries, fiscal law has been brought in to avoid retailer fraud. With reporting done through the cash register, fiscalisation is always done through software. However, measures can be put in place which cover both software and the POS hardware. For example, in Slovenia fiscalisation is handled through software; in Italy and Poland it is done through a specialised module and hardware within a POS device; or in Germany’s case, the software used needs ensure it meets criteria set out by the government.

Especially when you consider their strategic importance to not only drive sales efficiency; but to track and record sales data, and provide an optimum customer experience. What is more, within this, retailers and their customers have many different needs when it comes to managing and accepting payments. So, as the market evolves and businesses grow, what should retail and hospitality organisations consider when deploying POS systems and related technologies?

THE BEST THE POS MARKET HAS TO OFFER

Jay Kim, Managing Director, BIXOLON Europe GmbH explains what the retail market, and wider value chain, needs to consider when exploring options that enable retail sales more effectively.

POS NEEDS VS WANTS Within busy retail and hospitality environments it is vital that POS systems are “always on” and that these systems do not experience downtime. Simply put: failure to execute transactions can lead to lost revenue and a poor customer experience. Therefore, when purchasing these kinds of technologies, retailers typically consider an array of important factors. This includes network connectivity options; the performance of POS systems; how these system looks aesthetically when installed; how they integrate into the business; and the price of the investment.

Additionally, with the need to keep up-to-date with the latest technology trends and requirements, many retailers are turning away from only using Serial or Parallel connectivity for printers. Instead, they are and moving to Ethernet, USB, Bluetooth and WLAN for integration with tablets and other peripherals as part of POS systems. Since technology has always been central to buying decisions, many retailers now build their hardware solutions around their software – whether this be a simple payment solution for an independent company, or part of a more complex omnichannel ecosystem.

Naturally, the performance of hardware within these systems is key. Printers form a vital component here at checkout. They enable the printing of receipts, coupons, vouchers, and more depending on the scenario. They are rated not only on the speed and reliability of the printing hardware, but also the performance of the cutter and print head, which leads to less maintenance and possible downtime. Within retail situations, sleek, compact printer designs are becoming increasingly popular, because retailers are looking to streamline their cash desks. For instance, cube printers have increased in popularity with their compact features and front exit feed for either on-the-desk or under-desk integration – which allows it to just fit into a POS set up easily and attractively.

Ease of integration is also essential here. With many retailers looking to upgrade their systems, many look for hardware which they can essentially plug in and play. As time means money, retailers look for installs which take hours rather than days, to avoid costly downtime and loss of productivity. Pricing is also a factor; however, a lower priced printer doesn’t always provide the quality and reliability required. Typically, when you buy cheap, you buy more, as the old adage goes.

DRIVING INSIGHTS AND PROTECTING DATA Data and reporting is important to retailers. They need to know what inventory is being sold and when to restock. Sure, smaller companies can keep a written tally; however, larger companies often link their Electronic Point of Sale (EPOS) systems with their Enterprise Resource Planning (ERP) to allow a seamless reordering of supplies – and, sometimes they also combine both their store and e-commerce sales if that makes more sense and is more effective. This kind of approach can be crucial when used in conjunction with a more sophisticated just-in-time stock control methods.

Security is also important. Whether it takes the form of employee log-ins, systems to track transactions, or

There are many types of POS solutions on the market for retailers and hospitality organisations to consider.

Standout options include mPOS, mobility solutions and kiosk solutions. mPOS – The days of traditional bulky POS setups are dead, mPOS solutions are now taking centre stage as more compact, cost-effective solutions. These interchangeable setups typically consist of a tablet, printer, card reader, scanner, customer display and cash drawer; which are commonly bundled together by resellers with additional EPOS software (electronic point of sale). These interchangeable solutions provide a cost-effective solution which can be upgraded as a business’ POS estate evolves. But these types of solutions now require more intelligent printers too, such as those that can seamlessly connect to a host tablet device while supporting a charging port and up to four USB peripherals. This solution is a great way to use existing peripherals which are operated through the printer as it communicates to the tablet device via Bluetooth.

Mobility Solutions – For busy seasonal retail periods and pop-up stores, the need for accessible printing is becoming more popular. Mobile printers are the perfect solution as they easily connect to a smart device and can print receipts or labels. As batteries continue to improve, many printers can now be used for a complete shift and recharged outside of opening hours. Many proven printer providers offer technologies that enable receipt, ticket and labelling solutions. Alternatively, another market innovation in the POS printer space is a battery-powered POS receipt printer. Much like a mobile printer, battery-powered POS receipt printers offer fixed location printing; such as at a pop-up where power is not available. This type of printer is attractive for higher volume receipting for pop-up locations; which take larger quantities of transactions; so a larger receipt roll can be used.

Kiosk Solutions – Kiosk systems are becoming increasingly popular, which has been accelerated by the pandemic. These self-service solutions typically come with two types of printers, either a packaged printer or a kiosk mechanism, which are chosen based on the kiosk design and user requirements. Typically, stand-alone unmanned solutions are fitted with kiosk printing mechanisms which use a presenter; allowing for larger paper rolls to be used, which require fewer changes and thus less maintenance.

THE FUTURE OF POS PRINTERS The face of retail is changing. Traditional brick-and-mortar stores are being complemented with e-commerce; and, with this, the use of printing and its technology is being adapted. As orders now also come in online, new software technologies such as native, web and cloud-based mPOS applications will enable printing to come directly to a designated printer for efficient picking, shipping or collecting.

Additionally, retailers will also be looking for mixed estates of printing technology covering both receipting and labelling, with linerless labelling becoming increasingly important as a traditional labelling alternative. This eco media removes the need for label packing paper, enabling variable-length labelling with either semi-permanent or permanent adhesive. This type of media is ideal for home delivery orders, click-and-collect, product markdowns and more.

CONCLUSION The future of POS is bright and offers retailers and hospitality businesses of all kinds the opportunity to manage sales more effectively. Further, during check-out scenarios it remains important to provide customers with a receipt too – which is the legal form of proving a purchase of a product or service. While some might argue that e-receipting is coming, or is already here, this will not mean the death of the physical receipt. They will work in tandem, depending on differing requirements.

Labelling, though, will continue to innovate the industry. This is because as more business is done online, the need for labelling for services such as home delivery and click and collect will continue to rise. So retailers will require printers for different logistics scenarios within their fulfilment centres.

In either case, a POS system will sit at the heart of purchases and either offer customers physical printed receipts, or they will drive organisation and logistics operations within e-commerce distribution centres. In both cases, proven, robust, reliable and accurate printers will be required to support these operations, and provide receipts and labels for customers or e-commerce logistics teams in warehouses.

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Issue 182

CLH Digital

Hospitality Trade Bodies Across UK And Ireland Call For Greater Support And Co-Operation From Governments Hospitality trade bodies from Scotland, England, Wales, Northern Ireland and the Republic of Ireland met in Belfast this week (Tuesday, 10 October) to discuss the current challenges and opportunities facing the industry.

these islands.

The collective meeting of the trade bodies – known as the United Kingdom and Ireland Licensed Trade Association – comes as hospitality businesses across the UK and Ireland continue to be severely affected by the lasting impacts of the Covid pandemic and the current high cost of doing business as Europe struggles with the fallout of war, all compounded by excessive tax burdens and ever-decreasing consumer spending power.

“Hospitality is a key economic driver in every part of these islands and provides the backbone of our respective tourism industries. It is now time that our respective governments work in partnership with our industries to secure the future of hundreds of thousands of people, jobs and businesses.

In a joint statement, the United Kingdom and Ireland Licensed Trade Association said: “There is a whole range of common issues that we share and to be able to come together and discuss those challenges benefits all members of the group. Our collaborative voice is strong and it’s important that we show our collective governments just how important we are to our respective economies, regardless of where we are across

“We have faced tough times and with sustained pressures of increased energy costs, excessive taxation, workforce issues and a whole range of barriers to business growth things still remain difficult.

“In particular, as the different jurisdictions move to introduce deposit return schemes, it is vital that there is collaboration between governments and the respective industry bodies to ensure interoperability between the UK nations and the Republic of Ireland markets, which are intrinsically linked.

“As we have already seen there was a potential divergence in Scotland in relation to the inclusion of glass.

From an industry perspective, two of the key asks are that we have one interoperable scheme throughout the UK nations and the Republic of Ireland and that glass should be excluded.”

Greene King Donates A Further £50,000 To Lgbtq+ Charity Switchboard Greene King has presented Switchboard LGBT+ Helpline with £50,000 at the City of Quebec, London’s oldest LGBTQ+ pub. This is the third year that the pub company and brewer has supported the charity, bringing its total support to £70,000.

Educate. Earlier this year, the group was integral to the development of the company’s new gender identity policy designed to support gender fluid team members and those who were transitioning at work.

As part of its #DiversityMakesUs campaign during Pride month in June, Greene King partnered with Coca-Cola Zero Sugar and Absolut Vodka to donate 10p (+VAT)* per drink sold across Greene King’s 1,600 managed pubs to the charity.

Assad Malic, Greene King’s chief communications and sustainability officer, and Village Greene executive board sponsor said: “The work Switchboard does is incredibly important for the LGBTQ+ community, and with the help of our supplier partners we’re proud to have raised an outstanding £50,000 through donations from the sale of Coca-Cola Zero Sugar and Absolut Vodka.

The funds raised will go towards supporting Switchboard with its freephone helpline number which was launched at the beginning of the year. The charity continues to receive ever-increasing caller volumes that Switchboard is currently facing from members of the LGBTQ+ community and beyond. The helpline service is run mostly by volunteers and provides a confidential and non-judgemental helpline for LGBTQ+ people looking for a sense of community, support or information, 365 days a year.

Switchboard is the chosen charity of Greene King’s LGBTQ+ focussed employee led inclusion group, The Village Greene. The group, which is made up of team members from across the business, has helped Greene King take positive, practical steps towards everyday inclusion, with its mission to Advocate, Celebrate and

5

“As the heart of communities, pubs play a vital role in supporting the LGBTQ+ community, and we will continue to ensure inclusivity is at the core of all we do, to help promote allyship between team members and support all of our guests to feel a sense of belonging.”

Stephanie Fuller, CEO at Switchboard, the national LGBTQ+ helpline said: “The £50,000 donation from Greene King has helped to fund our freephone helpline and means that we will be able to meet the everrising demand for our services in these difficult times for the LGBTQ+ communities.

“We are delighted that Greene King has continued to support us and raise awareness of the service we provide and look forward to continuing to work together.”

CX Day in Review: Mastering CX for EX - The Great Balancing Act 6

CLH Digital

Issue 182

For this CX Day, celebrated on October 3rd, Miika Mäkitalo, CEO of HappyOrNot (www.happy-or-not.com), delved deep into the significance of Customer Experience (CX) and Employee Experience (EX). He highlights the vital role that employees play in driving change and improving customer experience in hospitality.

This past CX Day (October 3rd) was a timely reminder of the efforts made by organisations and individuals worldwide to improve Customer Experience (CX). We know that providing exceptional customer experience leads to positive reviews, differentiates businesses and encourages customer loyalty - all crucial within the hospitality industry where repeat business is a key revenue driver. But CX day also presents an opportunity to praise those at the forefront of driving customer satisfaction and engagement, that is, the employees who interact with customers on a daily basis.

Encouraging a positive feedback loop between CX for EX by listening to employees and using their feedback to improve internal structures and workplace satisfaction also benefits CX performance. The two are not mutually exclusive but rather rely on each other, with both being essential for business to flourish. As a result, we get a symbiotic relationship where a positive CX drives positive EX and vice versa.

Simply put: unhappy employees with zero passion to work don’t spend extra effort to please customers, while happy employees are more inclined to go the extra mile to ensure customers' needs are met. This in turn elevates customer satisfaction, and satisfied customers are more likely to have positive interactions with staff that lead to better EX. In fact, data collected from HappyOrNot Smiley Feedback terminals show a clear correlation between CX and EX in the retail and services sectors. In 2022, the least happy month for customer feedback was August (89.2% positive feedback). This was, not-so-coincidentally, the least happy month for EX feedback in the same year (83.3% positive feedback). On the upside, the happiest month for CX in

2022 was January (90.9% positive feedback) and most positive feedback in terms of EX (85.5% positive feedback). To go a step further, those companies that measure both CX and EX can see a clear correlation with these. Moreover, when these companies improve employee experience, CX improves, too.

“Life’s a great balancing act” as the saying goes, and companies that take an active interest in making sure the CX and EX equation balances out for both sides will enjoy a competitive advantage. Lower turnover rates, higher productivity, happier customers and improved business outcome - essentially every ingredient for a thriving business. On the other hand, dissatisfied employees can have a detrimental impact on CX, leading to a decrease in customer loyalty and trust.

The interaction between CX and EX is not just a theoretical concept but crucial for tackling the realities of the current business environment. These factors come into play now more than ever as we continue to navigate the challenges posed by the aftermath of Covid-19 and a cost-of-living crisis. Frustrated guests and diners returning to restaurants and hospitality in economic uncertainty can be a recipe for disaster. Employers need to invest in their workforce’s well-being and professional development to be able to best assist patrons who are increasingly price-sensitive and anxious. Investing in EX and placing strong emphasis on training programs and initiatives, for example, will not only enhance their skills and capabilities but also boost job satisfaction and raise confidence.

Additionally, harnessing real-time feedback for employee training is crucial. In uncovering and identifying customer trends, companies can pinpoint exactly when problems arise, why, and how the problem can be addressed. As always, information is key.

Organisations which prioritise their staff's professional development and well-being, for example by offering training in how to interpret and act on CX feedback, will build a loyal and satisfied workforce and customer base. In an era where customer expectations continue to evolve rapidly, investing in both CX and EX is no longer a choice but a strategic imperative for long-term success. So, as much as CX day is an ode to customer satisfaction, let us remember that the journey begins with a workforce that is knowledgeable, engaged, and empowered to provide a memorable experience for patrons.

Zest Quest Asia 2024 Now Open For Entries Cyrus and Pervin Todiwala Launch Zest Quest Asia 2024

the evening at the gala dinner, to be held in 2024 at Hilton London Wembley.

The competition responsible for acquainting many a student chef with the myriad cuisines of Asia – from Indian to Japanese, Filipino to Vietnamese, Thai, Sri Lankan and beyond – is embarking on its eleventh year, with the launch of Zest Quest Asia 2024 by founders Cyrus and Pervin Todiwala.

Robert Richardson FIH MI, chief executive of the Institute of Hospitality, said, “We are delighted to be supporting Zest Quest Asia 2024. Developing and nurturing young talent across the hospitality industry is what the Institute of Hospitality stands for, so we are delighted to provide this year’s finalists with membership to help support them by providing access to a wealth of resources, such as our mentoring programme. Zest Quest Asia provides young chefs with an incredible opportunity to develop themselves, so I would encourage any young chef to jump at this opportunity and apply.”

Now a firm fixture of the UK’s culinary competition calendar, Zest Quest Asia was created in 2013 with the support of the Master Chefs of Great Britain to lift the profile of Asian food among budding chefs enrolled in fulltime in colleges across the country. Since then, the annual competition has awarded 10 teams composed of three students and their tutor with a first prize trip of a lifetime to an Asian culinary capital. There, local hosts take them on an educational voyage across the tastes and flavours of Asian cooking where they visit local markets, take part in hands-on chef demonstrations, help to prepare special menus and imbibe the local food scene.

One of the main criteria for entry is that students hold permanent residency in the UK. In this way, the competition strives for a legacy whereby talent in Asian cuisine remains in the UK, thus helping to build a roster of ‘home-grown” chefs able to prepare authentic and Asian-inspired dishes in the country’s commercial and industrial kitchens. However, Zest Quest Asia is well-known for its rigour; teams that go on to the final round must then submit to a live cook-off, preceded by a face-to-face presentation to determine their knowledge and understanding.

The competition will be spread over two days: the presentations take place on Monday, 26th February 2024, followed by the live cook-off on Tuesday, 27th February, and the announcement of the winners later in

Cyrus Todiwala OBE FIH said, “I have always said that Zest Quest Asia is the competition for the most talented and ambitious student chefs. Pervin and I have seen how incrementally through the years the competition has made inroads. More and more colleges seem to be encouraging their students and tutors to take Asian cuisine seriously. So I would call on all colleges to give their students the opportunity to experience the excitement of preparing and cooking of Asian food. Asian ingredients that can be used in Asian cooking are more popular than ever. You have so much to gain.”

Deadline for submission of entries is Friday 8th December 2023. Finalists will be announced on Wednesday 4th January 2024.

For more information on Zest Quest Asia 2024, including rules and how to submit entries, contact Cora Strachan cmsevents@btinternet.com or visit www.zestquestasia.org.

Reinstate Hospitality VAT Cut Labour Urged Manchester’s night-time economy czar Sacha Lord is urging the Labour party to reinstate a previous “Covid era” hospitality VAT reduction from 20% to 12.5%.

The move would allow the hospitality sector to pay the same rate of VAT as they did during the pandemic, and at the same time bring the UK into line with that of other European countries, who have enjoyed rates as low as 10% dating back to 2009.

Appearing alongside Manchester Central MP Lucy Powell, deputy mayor of Greater Manchester Kate Green, and restaurateur Simon Wood, Mr Lord said action is needed now otherwise ‘we are going to see more businesses close, adding that said he would also call for an end to the “outdated and unfair” business rate scheme as well strengthening the remit of energy mar-

ket regulator Ofgem.

Mr Lord, who is also co-founder of the Warehouse Project club nights in greater Manchester and a member of the Labour party since November 2022, said: “The 12.5 per cent VAT rate for the hospitality industry was a lifeline for the sectors and it must be reinstated either by this government or the next one, which I hope will be led by Sir Keir Starmer. The people’s party should implement policies that help the venues, pubs and place the people frequent.”

He added: “The hospitality industry does not want or expect handouts, but it does need a business and regulatory environment in which it can flourish after a period of unprecedented economic hardship.”

September’s Sun Boosts High-with Pubs & Bars Enjoying Positive Growth Issue 182

onsumer card spending grew 4.2 per cent year-on-year in September – less than the latest CPIH* inflation rate of 6.3 per cent but higher than August’s growth figure of 2.8 per cent – as the late summer sun boosted in-store spending. Meanwhile, the Rugby World Cup drove spending at pubs and bars, yet growth slowed on restaurants and takeaways as Brits begin saving money for the festive period.

Bars, pubs & clubs enjoyed a positive month, rising 6.1 per cent compared to 2.8 per cent last month; likely due to sports fans flocking to watch major sports events such as the Rugby World Cup. Meanwhile, travel, which has been one of the best-performing categories in 2023, continued its double-digit growth (13.2 per cent). Much of this uplift is driven by demand for holidays abroad, with spending on airlines up 31.1 per cent.

Spending on essential items grew 4.6 per cent, considerably higher than last month (1.0 per cent). This was largely due to an upswing in fuel spend (-10.9 per cent versus -20.1 per cent in August) driven by rising petrol and diesel prices, as well as a 7.0 per cent uplift in spending on groceries, which was higher than August’s growth (4.5 per cent).

While food price inflation has eased in recent months, more consumers in September (70 per cent) said they were finding ways to reduce the cost of the weekly shop compared to August (67 per cent). Of this group, almost half (49 per cent) are buying budget or own-brand goods over branded goods in supermarkets.

A further 52 per cent of adults are taking advantage of multibuy deals, bundle offers and/or buying items in bulk to reduce costs.

“SHRINK-NATION” A higher proportion of consumers (76 per cent) noticed examples of “shrinkflation” in September than in August (71 per cent), with chocolate (48 per cent) remaining the most cited product impacted by this trend.

This comes as nearly six in 10 (59 per cent) say they’ve noticed that some products have changed their packaging in order to disguise a product inside is smaller or weighs less, while 68 per cent believe supermarkets should put labels on products informing customers when they have shrunk in size/weight without the price being changed.

A SURGE IN “SURGE PRICING” As shoppers become increasingly cost-conscious, close to half (47 per cent) have noticed more examples of “surge pricing”; where companies raise the prices of products and services during peak times, or when demand is higher.

Of those who have spotted this growing trend, one in three (32 per cent) has seen an increase in the price

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of food and drink in pubs and bars during peak times, such as evenings, weekends and during major sports events.

While some pubs and bars may be charging more when trade is busier, only one in 12 (8 per cent) consumers say they are willing to pay more to eat and drink out at popular times. Those who are happy to pay “surge prices” are prepared to spend an average of 70p more for a pint of beer and an additional 60p for a glass of wine.

FESTIVE SAVERS REIN IN DISCRETIONARY SPEND Meanwhile, the rising cost-of-living continues to impact spending on restaurants, which saw further decline in September (-10.8 per cent compared to -5.8 per cent in August). This comes as 44 per cent of Brits said they are planning to reduce in discretionary spending over the next couple of months to save money for the upcoming festive period, with eating out at restaurants the most frequently cited cutback (60 per cent).

Seasonal savers are also planning to row back on food deliveries (59 per cent), which may explain why the growth in spending on takeaways and fast food (6.5 per cent) remained flat compared to August (6.4 per cent) and well below H1’s data (consistently above 9 per cent).

One of the reasons for these Autumn savings is that two in five (40 per cent) Brits say they expect that this coming Christmas/festive period will be more expensive than last year. To help spread the cost, a fifth (20 per cent) has started to buy presents already, while 18 per cent have spoken to loved ones to make a mutual agreement to cut back on gift-giving.

Esme Harwood, Director at Barclays, said: “Grocery spending tapered off over the summer, thanks to the long-awaited drop in food price inflation. Worryingly, growth sped up again in September, which could be an early warning sign that food prices may not come down as quickly as we’d hoped.

“Eagle-eyed shoppers have spotted more examples of “surge pricing” and “shrinkflation”, and are becoming sceptical about the value of supermarket loyalty schemes. Consumers are also starting to pull back their spending in some non-essential areas, so that they can put more money aside for the festive season.”

Jack Meaning, Chief UK Economist at Barclays, said: “Over the last few months a picture has been building of consumers beginning to pull back on discretionary spending as the cost of living, and monetary tightening from the Bank of England increasingly bite. We’ve seen the warning signs from surveys, and now we see it in the more concrete spending data.

“This suggests the outlook for consumers, and the businesses that rely on them, is weak, even as they finally see their disposable incomes rise faster than inflation. It makes it hard to see anything but a relatively stagnant economy on the horizon.”

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Issue 182

Opportunities for Hotel to Residential Conversions

By Paul Johnson, Head of Corporate Sales at Leaders Romans Group (LRG) (www.lrg.co.uk)

Commercial property has historically been viewed as the more profitable asset class but more recently, residential property values have taken over – as is evident in the number of companies converting office, retail and hospitality buildings to residential.

Many hotels are choosing this option. Some do so because of straitened economic circumstances including increased capital and operating costs or changing consumer demand but many do so as a prudent financial investment in a changing market.

After all, the UK built fewer houses in 2022 than since the second world war, according to an analysis by the Home Builders Federation and land for housebuilding is limited.

Many hotels are entirely suitable for residential use with very few changes required.

Our planning consultancy, Boyer, advises clients in the hospitality sector both in seeking planning consent for change of use to residential or doing so under Permitted Development Rights (a planning route which is generally quicker and less expensive than a full planning application).

Full planning permission is required if a hotel owner wishes to make structural changes to their property in converting it for res-

idential use. However, the relatively recent option of permitted development rights (PDR) can also provide permission for change of use without the need of a full planning application.

Often hotels are attractive, perhaps historic, buildings, ideally located in popular areas close to amenities or with facilities within the complex itself which makes them potentially very desirable with potential homeowners.

Going down the planning route – whether a full planning application or change of use application - requires council support. In areas with a shortage of homes this may be easier to achieve than in those in which the demand is for employment, A good planning consultant will be able to advise on, and make a case for, either.

The earlier you understand what you can achieve, what is viable and what the limits are, the better informed your outlook will be.

There are certain pitfalls to look out for. One is that residential units require a good EPC rating, and especially with older buildings, the costs of conversion and upgrading to meet modern energy efficiency standards can be considerable.

The option to convert a hotel to homes is increasingly popular with investors, as institutional investors increasingly see the benefits of residential over commercial investment. So whether you’re looking to retain the support of existing investors or attract investment for a new venture, this is one aspect in which the economic factors are favourable.

So while increased interest rates and build costs, along with other factors, mean that getting financing for property-heavy investments has become more challenging, conversions offer a great way of resolving that impasse.

A Moment in Cocktail History is Now Up For Auction production line: Shawn Soole iced glasses, I triple-poured negroni ingredients and Gaz – unasked, yet as natural as if he did it every day, stirred each negroni, the first time he’d ever done it. Within minutes we had a relaxed group of bartenders and a legend had been born”.

The finger-stir move became so famous that it became the trademark of Regan (1951 – 2019), one of the world’s leaders and legend in mixology and gin cocktail culture. Regan took his signature move around the world and was so recognisable it was even immortalized as a stainless-steel bar spoon cast in Regan’s finger.

A photographer accidentally captured a moment in cocktail history in Cognac, France Monday 13 June, 2013; the moment of Gary Regan’s first ever ‘Finger-Stirred Negroni’.

This month the photo is up for auction as part of a wider fundraising project called #JustOneShift initiated by Jean-Sébastien Robicquet, Founder and CEO Maison Villevert. The initiative is so called as it asks the drinks industry to donate tips from #JustOneShift.

“It was a heatwave in June in Cognac and we were all in town for the G’Vine Gin Connoisseur Program, a global search for the world’s best gin bartender” explains Philip Duff, contest organiser, beverage marketing consultant and friend of Gaz who witnessed the stir. “On the day in question, we underestimated how long the walk to the restaurant was, and by the time we got there we had some exhausted, jetlagged and dehydrated bartenders! We quickly threw together a

"Maison Villevert has initiated this fundraising to uphold two strong beliefs” explains Jean-Sébastien Robicquet. "Firstly, water is an integral part of the life of every single person on the planet and we should be entitled access to clean water. Secondly the legacy of pioneer Gary Regan should be upheld and continued. The two beliefs combined will bring a powerful message to an industry focused on the importance and perpetuation of water, in its many forms.”

Robicquet gathered Gary’s friends in Cognac to suggest the idea of participating in the charity project inspired by a project that was launched by Regan himself ten years again in partnership with bartending friend and founder of Wine to Water, Doc Hendley.

The world’s greatest cocktail legends enthusiastically accepted the idea.

‘The Maestro’ Salvatore Calabrese, ‘the King of Cocktails’ Dale DeGroff, the Godfather of British bartending Peter Dorelli, Japan’s most famous bartender Hidetsugu Ueno and spirits educator Philip Duff gathered in Cognac and recreated the original moment, as pictured, and a photo of which is signed and accompanies the original photo of Regan.

A Gin 1495 set is also available to bid for and is one of only 100 recreations made of the world’s oldest known gin recipe dating back to 1495.

The charity project will donate 100% of the proceeds to Wine To Water, uniting the drinks industry in the mission of providing clean water to the populations that don’t have it.

London Cru Listed at Lanchester Wines One of the UK’s leading wine importers and merchants has announced a national, outside London, distribution partnership with London’s first urban winery.

Durham’s Lanchester Wines has become the UK distributor, outside London, of London Cru’s range of English wines, expanding the brand’s availability across the country. Lanchester Wines’ customers will now be able to access London Cru’s wines which are made in London from grapes grown in West Sussex and appear on the wine lists of multiple Michelin starred restaurants in the Capital.

The wine range includes a Chardonnay, Bacchus, Traditional Method Blanc de Blancs, Pinot Gris Sparkling Rosé and London Cru’s flagship Pinot Noir.

Opening in 2013, London Cru is owned by wine industry veteran, Cliff Roberson, who was recently awarded a prestigious Lifetime Achievement Award for his environmental projects. Since its launch, the winery has become a London legend, while many London Cru wines have won prestigious awards at WineGB and IWC. London Cru recently purchased the Foxhole vineyard at Bolney which has 16.15 acres with 20,000 well-established vines, mostly Pinot Noir with a smaller amount of Pinot Gris and Bacchus.

This creates an exciting opportunity for London Cru to cultivate their own grapes for future vintages.

As Cliff explains, now is the right time for London Cru to set its sights beyond the Capital: “Our objective is to extend our customer reach and share our message across the UK. London is a fantastic base for us, but the UK’s regions and cities offer great opportunities and we see Lanchester Wines as the perfect partner to make this happen.

“We like to be actively involved and will be working closely with Lanchester Wines spending time with customers and our winemaker Alex will host tastings. We’ve already met the team, having the right personal chemistry is really important, and we’re looking forward to the future.”

Mark Roberts is director of sales at Lanchester Wines: “The London Cru wines are excellent and sit well within our portfolio and our strategy for ongoing premiumisation. But, just as important, we share common commitments to quality and sustainability, and a passion for maverick innovation.

“We have the global reach and logistical capabilities to create a fully integrated wine solution, these wines add a further dimension to our offering.”

The London Cru range is available now through Lanchester Wines, please visit www.lanchesterwines.co.uk/products/LondonCru for more details.

Issue 182

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CGA And RSM Hospitality Business Tracker Creates New On-The-Go Sales Monitor

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CGA by NIQ and RSM UK are launching a powerful sales tracking service for Britain’s dynamic on-the-go food sector with an invitation for businesses to get involved.

in-depth data that helps them benchmark performance and understand market trends. Headline data for the various segments of hospitality is also widely used by the media, analysts and investors every month.

The new measurement solution will be part of the CGA RSM Hospitality Business Tracker, the leading monitor of sales at Britain’s managed restaurant, pub and bar groups. It will compile monthly trading data at fast casual concepts that offer limited dine-in and have a focus on grab-and-go food and drink, primarily through counter service.

Andy Dean, client director, hospitality operators and food at CGA by NIQ, said: “The on-the-go sector has some of hospitality’s most distinctive and fastest growing brands, and our new service provides them with vital intelligence in this vibrant space. It is a much-needed way to highlight the contributions of operators, track trends and create the benchmarking tools that businesses need to monitor performance and grow sales in a very competitive area of hospitality. We warmly encourage all on-the-go groups to get involved with the Tracker and reap its benefits.”

The new segment sits alongside breakdowns of sales in the restaurant, wet-led pub, pub restaurant and bar channels in the Tracker, which has delivered authoritative insights into trading across more than 11,000 venues since 2009. Participants in the fresh service encompass many of Britain’s top brands in the on-the-go market, including Barburrito, Coco di Mama, HOP Vietnamese, Island Poké, Lina Stores, Pure, Rola Wala, Tortilla and Wasabi.

Participating operators contribute sales figures to the Tracker in complete confidence, and in return receive

Paul Newman, head of leisure and hospitality at RSM UK, said: “With city centre footfall continuing an upward trajectory to pre-pandemic levels, on-the-go operators are cautiously expanding their store portfolios to meet increasing customer demand. The launch of a Tracker to exclusively monitor the month-on-month performance trends of this important segment of the market could not be better timed.”

Brakspear Invests In Its L&T Estate And Tenants Brakspear is investing £2 million in refurbishing two of its leased & tenanted pubs, after signing tenancy agreements with talented growing pub companies Little & Large and Friendship and Beer.

Little & Large Pub Company has signed its second Brakspear pub, The Leicester Arms in Penshurst, near Tonbridge. The growing pub company took on The Running Horses, at the foot of Box Hill, in early 2022, and has turned the pub, already a gem in the Brakspear L&T estate, into one of its brightest stars. Brakspear is investing in a major refurbishment of The Leicester Arms later this month, with reopening scheduled for early 2024.

Another Surrey pub, The White Bear in Warlingham, was taken on by Friendship & Beer this summer. It is currently undergoing a complete makeover designed to create a more open space for drinking and dining and will reopen at the end of October.

Brakspear chief executive Tom Davies said: “This is a serious investment in our L&T estate, and an indicator both of the potential we see in these pubs and the value we place on our partnerships with our tenants.

“We have many stunning pubs in beautiful locations across the south east, and The Leicester Arms and

White Bear are fine examples, but they are only ever as good as the tenants who run them. Working with talented operators is key to our success, and we’re delighted to welcome Friendship and Beer, and to extend our relationship with Little & Large to a second pub.”

Little & Large and Friendship and Beer have signed turnover tenancy agreements, which means both the operators and Brakspear are invested in making the pubs a success. Little & Large co-founder Manu Bhatt says: “A turnover tenancy has worked well for us at The Running Horses; initially it gave us time to find our feet and as sales have grown, so has our rent to Brakspear. It’s a fair way of doing business and we’re pleased to have the same agreement at The Leicester Arms.

“Signing up for our second pub with Brakspear has been an aspiration for a while. I really like their approach and the flat structure that means I can talk direct to Tom at any time; you don’t get that kind of access at most pub companies.”

Friendship and Beer operations director Stuart Labram added: “The White Bear is a fantastic pub and once the redevelopment is complete we know it’ll fly. It’s been great working alongside Brakspear on the project; they have years of experience in refurbishing pubs, but they’ve also listened to what we want as the operators. That respect is key to a good landlord-tenant relationship, and a successful pub.”

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Hospitality Leaders Highlight The Importance Of Maximising Customer Experience As They Go Into Winter Trading Senior leaders from the hospitality and foodservice industry came together at the quarterly Arena Event for a roundtable event, hosted by Bolsius Professional, to discuss one of the most important objectives leading into winter – customer satisfaction.

Six professionals in operations and food and beverage were present, representing the pub, hotel, restaurant, and QSR sectors, including Punch Pubs & Co, The Restaurant Group, and the entrepreneurial enterprise, Buns from Home.

Chaired by William Murray CEO, Anita Murray, the roundtable opened with her asking how businesses were finding the hospitality marketplace and what were their biggest challenges. Rising food costs, energy price increases and the added pressures of recruiting and retaining staff were all ongoing factors, however, it was inspiring to hear that the consensus was one of positivity and championing those that are navigating the day-to-day challenges and winning – with continued investment and daily openings of new hotels, restaurants, and pubs.

hour. The new norm is to go to a venue and have a great time.”

Craig Goslin, Country Director at Vapiano, emphasised the importance of the customer journey and how face to face interaction, along with inviting digital feedback is integral. “Engaging with guests on the shop floor is key to the customer experience. Since COVID you need that human engagement to support and work alongside digital. The people component is still key.”

Experts also highlighted the importance of ambiance when contributing to customer experience and satisfaction. Candlelight was discovered, through independent consumer research, to be a small investment that relaxed guests and made them feel invited to stay longer and spend more. In Alexander Henskens, Hotel Manager at The Royal Lancaster, own words: “When I come to a hotel, I stand in the lobby. I watch, listen, and smell. I move into the lounge. I stand still and come to my senses. A warm welcome is an important part of the ambiance. “

With an optimistic outlook, the roundtable highlighted that brands are realising that customer experience needs to be maximised and that doing the same thing is no longer an option. Customers are after an authentic experience when they go out and with tighter purse strings, they are looking for value for their spending.

It was stressed however, that when integrating crucial aspects such as light design, smell, and music, it is critical that each element can be easily executed by staff members. “Candles, diffusers, background music all play a part in getting customers to come back and bring friends. Accompanied with first-class service, these go a long way, especially as consumers missed this during COVID” added John Dale.

Jon Dale, Strategic Corporate Affairs & ESG Lead at Punch Pubs & Co. highlighted how scale spend is at a premium. “Cost of living is impacting us all. When they go out people want first class service, or they will go elsewhere. Maximising experience is key. There is now a particular demographic that go to a venue and want more than a meal or a drink. As a business, dwell time is important – we want them to stay for that extra

The roundtable concluded with a shared agreement that customers' expectations have risen following COVID, and that to provide that "sweet spot" experience, businesses must focus on engaging multiple senses, so the customer creates a stronger and more memorable connection and ensures a lasting impression is made.

Star Pubs & Bars’ Marmalade Inspired Menu Items Boost Support For Loneliness Charity Star Pubs & Bars is using the winter food and drinks menus in its managed operator pubs to fundraise for one of the UK’s leading loneliness charities – Marmalade Trust – and raise awareness of the work it undertakes.

premium take on the classic Bucks Fizz, sales of which peak in November and December.

Served in a Copa glass, the Marmalade Spritz contains award-winning Chase Seville Marmalade gin, prosecco and orange juice and has a modest ABV.

The company has created a marmalade themed dessert and cocktail, and will make a donation on behalf of consumers to Marmalade Trust for each of these items sold*.The move is a first for Star, which appointed Marmalade Trust as its official charity partner earlier this year during Loneliness Awareness Week. According to HEINEKEN UK commissioned research, almost half (46%) of Brits experience loneliness at least once a week. To improve pub goers’ understanding of loneliness and the support available, Star is including information about Marmalade Trust on the menus.

Says Star Pubs & Bars’ managing director, Lawson Mountstevens: “Statistics show that many of us experience loneliness. This can increase over the festive period. As hubs of the community, pubs are ideally placed to make a difference. Our new fundraising cocktail and dessert are an easy way for pubs to raise money for an important cause at a busy time of year. We hope they will also open up helpful conversations and support around loneliness amongst customers.”

The dessert and cocktail are both indulgent, tapping into the current trend for customers to treat themselves when they go out, which is also more prevalent over the festive season. The Jaffa Jonut Sundae uses the iconic chocolate orange flavour combination – particularly popular around Christmas – featuring orange sorbet and chocolate ice cream topped with one of McVitie’s new Jaffa Jonuts. The Marmalade Spritz is a

Amy Perrin, Founder/CEO of Marmalade Trust says: “Talking about loneliness can be hard, so it’s fantastic to see Star Pubs & Bars using this opportunity to discuss loneliness in so many pubs around the country. The more we discuss loneliness, the more we can help move to a society where people feel comfortable speaking openly and increase social connections. Pubs play a vital role in bringing people together, and are the perfect setting to do this.”

Avoiding a Scrum at the Bar; Last Minute Hospitality Talent Will Be Needed During the Rugby World Cup 12

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Issue 182

By Florent Malbranche, CEO and Co-founder, Brigad (www.brigad.co) recruit and train a permanent team that represents your business best, and when you need to, call for backup from a talented self-employed professional. These people bring a new injection of energy and passion about their career or craft, and are experienced enough to gel with existing teams for a short time to help with staff shortages.

Just as finishers in rugby are strategic reinforcements to get a team through the most challenging parts of a match, integrating freelance hospitality talent into your team can also successfully raise your business game.

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

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

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

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

staff with freelancers. Quite the opposite. Freelancers offer the possibility to support and reinforce existing teams. Every organisation in the service industry needs a permanent team that knows the place like the back of its hand, but finding dependable extra staff to complement the team at periods of exceptionally high demand can be tricky.

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

Since 2016, hospitality freelancing platform and app Brigad has enabled thousands of high quality hospitality businesses in London, Birmingham and Manchester - from the Berkeley Hotel to a raft of passionate independent cafes, restaurants and pubs - to connect with the best selfemployed hospitality professionals for this blended approach.

Of course, the aim is not to completely replace your existing salaried

Brigad gives the same advice to every business that they support:

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

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

Winners Of Asian Restaurant And Takeaway Awards 2023 Announced Winners of the annual Asian Restaurant and Takeaway Awards 2023 (ARTA) have finally been announced. The award ceremony took place this weekend on 8th October at Hilton Park Lane, London.

The Asian Restaurant and Takeaway Awards is the most prestigious celebration of Pan Asian cuisine in the UK, honouring Asian restaurants all over the UK. ARTA 2023 welcomed a guest list of the nation’s most popular Asian restaurateurs alongside MPs, dignitaries, and celebrities as they collectively honoured the achievements of the industry.

The ceremony was hosted by TV presenters, Samantha Simmonds and Paul Martin. Paul Martin also entertained the guests with a magic tricks show.

Interspersing the awards presentation was a curated world-class entertainment, including a performance by singer Kavya Limaye and Ujaan Mukherjee, both performed live and delighted the audience with their talent.

To view the full lise of winners at the Asian Restaurant and Takeaway Awards 2023 click here

FoodCheck from Kelsius The hospitality industry faces constant challenges when it comes to staffing, costs and delivering the best service to its customers in a dynamic and competitive environment. But one aspect of the business which must always be a priority is food safety. Stringent food compliance regulations, inspections and audits mean that hospitality providers must deliver a constant and consistently high level of food quality and safety. Not only is this vital for the health and safety of customers, but delivering a high standard of safety compliance also serves to establish a long-term business reputation and create trust and loyalty with repeat customers.

A digital HACCP system serves not only to meet food safety regulatory requirements, but it also helps hospitality providers to save time and cost across their operations. Automated wireless temperature monitoring saves time on manual temperature recording, allowing staff to record data easily and without hassle. This frees up staff time to focus on delivering a high-quality service to customers and to focus on other tasks.

ARTA Founder Mohammed Munim said at the awards this year, “I would like to congratulate all of the winners and finalists of ARTA 2023 – the Pan Asian restaurants, takeaways, and chefs who are the pride of the UK’s hospitality industry. As the first and foremost award ceremony to honour the finest of the UK’s Asian restaurant and takeaway industry, we salute your resilience and fortitude as you continue to serve diners and customers across the UK in particularly challenging circumstances. I would like to thank Lords, Ministers, High Commissioners, dignitaries, and guests for joining us on this occasion.

“The UK’s popular Asian restaurant industry, synonymous with taking operational and business challenges such as staff shortages and the Covid pandemic head on, now faces a new set of challenges – the current cost of living crisis. The cost of supplies, ingredients, and energy have risen significantly while customers are also facing tightened household budgets.

In this tough situation, ARTA once again honours the UK’s best Asian restaurants and takeaways who continue to deliver the best in the restaurant and home dining in these tough circumstances. ARTA recognises this industry, which is the result and displays the successes of multiculturalism in the UK.”

With FoodCheck from Kelsius, a user-friendly interface makes it simple and easy for all staff members to record data and create lists for daily tasks including deliveries, cleaning and cooking. Automated reminders for hot temperature checks help to ensure that HACCP is being implemented. The digital system means that the business also reduces its paperwork and paper storage costs, contributing to better sustainability practices. Real-time reporting gives management visibility of task completion as it happens. This also makes it easy at the touch of a screen to create the reports required for audits and inspections.

The FoodCheck system is tamperproof and provides HACCP compliance by using the best available technology that delivers good corporate governance and better risk mitigation – protecting your customers, your business and your reputation.

To find out more, visit www.kelsius.com/food, call 02045 799 048 or email sales@kelsius.com

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Nearly 5,000 Hospitality Venues Begin Net Zero Journey UKHospitality’s carbon calculator, in partnership with Sky Zero and Zero Carbon Forum, has seen 375 companies operating across 4,738 sites understand their own emissions, and how to reduce them. Unveiled at its annual sustainability seminar today, the figures showcase the success of the calculator and the partnership between UKHospitality, Zero Carbon Forum and Sky Zero.

UKHospitality Chief Executive Kate Nicholls said: “Understanding your carbon footprint is the first step for any business to begin to reduce their emissions and I’m delighted our carbon calculator has helped so many operators do just that.

“Being able to offer a starting point that businesses can trust is reliable and relevant for their sector is so important and has clearly contributed to the success so far of our carbon calculator.

“Working with expert partners like the Zero Carbon Forum and Sky Zero only enhances our offering to hospitality businesses and I’d like to thank them for their continued support.”

UKHospitality’s sustainability seminar saw the publication of an update to its sustainability commitment,

launched last year. The update highlights important work, including working with Government to improve upcoming regulation to best work for the sector and embedding sustainability in new hospitality training programmes.

The event also featured hospitality trailblazers leading the way in their sustainability efforts, explored collaborative work throughout the supply chain and discussed what the future has in store for the sector. It also featured a pioneering zero carbon lunch, provided by sponsors Brakes.

“This seminar is all about showcasing the fantastic work that is already happening across hospitality and providing the sector with expert insight and advice on what they should be thinking about next in their net zero work,” Kate said.

“Hospitality’s net zero ambitions can bring huge opportunities for the sector, as well as challenges to be navigated, and huge progress has been made already. I’m pleased that we’ve been able to set all that out in one broad update and that work will remain one of our key priorities in the years ahead.”

Alex Angelogiannis Wows Judges To Take Top Spot In National Chef Of The Year Competition In the closest competition the Craft Guild of Chefs has ever seen, Alex Angelogiannis of The Glenturret Restaurant by Lalique has taken the title of National Chef of the Year. Finalists showcased their skills in an intense cookoff at the University of West London under the eyes of some of the leading names in hospitality. The impressive list of judges was a ‘Who’s Who’ in the culinary world including Kenny Atkinson, Matt Abe, James Petrie, Anna Haugh, Brett Graham, Tom Shepherd and Phil Howard.

To take the title, Alex served up a starter of Line caught mackerel, guts and all. His main course was a best end of Lumina lamb, rib, Coppa and offal dolma, followed by a dessert of Valrhona chocolate & beetroot, lovage and brambles.

The runner-up spot was clinched by Matthew Smith from Inver Restaurant whilst Cleverson Cordeiro of Frog by Adam Handling finished in third. The much-anticipated results were announced this evening at a glittering awards ceremony at the iconic Hippodrome in Leicester Square. After the challenging task of selecting the winner, Kenny Atkinson said: “I knew this was going to be an incredible final, but it’s exceeded all my expectations. Knowing how hard it was for us to select the finalists, picking a winner was never

going to be an easy task and today all the chefs have cooked from their hearts and shown incredible skill. Winning meant so much to every single one of these chefs but Alex’s high scores from our judges put him in that much sought-after top spot. I’ll be following his journey over the next year and am confident he will be an incredible ambassador for the competition and wider industry.” Whilst the title of National Chef of the Year is the prize that every chef is after, the competition is about so much more as the Craft Guild of Chefs aims to help develop and nurture the winner and provide culinary opportunities like no other.

Competition director and food innovation & sustainability director at Sodexo UK and Ireland, David Mulcahy added: “It might sound like a cliché, but this competition genuinely gets more and more impressive every year as we attract new culinary elite to enter. The brief set by Kenny Atkinson really got creative juices flowing for chefs and we’ve seen and tasted so many outstanding dishes today. Alex now joins that illustrious list of chefs and will be firmly embedded in hospitality history, following in the footsteps of former winners such as Gordan Ramsay, Simon Hulstone, Steve Groves and more recently Ben Murphy. The Craft Guild of Chefs will be supporting him over the next year as they celebrate this success.”

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Love Is In The Air, But Lo-Fi Is In The Airwaves Something about summer makes the season perfect for getting back into the dating scene, whether the hot weather or the brighter evenings. Music licensing company PPL PRS working with neuroscientist Dr Julia Jones (AKA Dr Rock), has revealed the results of their recent survey unveiling how hospitality businesses can help to calm the first date nerves with music.

In a brand new survey* the music licensing company discovered that when it comes to the UK’s most preferred hospitality venues for a first date, cafes (40%) and pubs (40%) were ranked the favourite rendezvous hot spots.

LOVE IS IN THE ATMOSPHERE

When it comes to building an atmosphere that’s good for business and lends a hand to the lovebirds of society, here are some things for hospitality venues to consider from the experts at PPL PRS.

THE TIME OF DAY Setting the mood ready for when daters arrive is key – so opening shift workers will not have to worry about witnessing any awkward first dates, as the more popular times for budding couples to meet for a first date are evenings (65%), followed by afternoons (22%), with having something to eat alongside a cocktail or coffee seemingly a winning combination.

MENU OPTIONS

Love is all about compatibility, but external factors play a crucial part on a first date. When asked about how a venue’s atmosphere and music influence first dates, almost two-thirds (61%) of respondents said that they prefer there to be music playing in the background of a date. Most said that music helps them relax (64%), reduces awkwardness (57%) and helps to break the ice (42%). Others also said it puts them in a happy mood (34%) and gives them something to talk about (33%) with their date.

Music licensing company PPL PRS found that singletons plan on sharing a meal on afternoon dates (13%) and evening dates (35%), venues could entice new customers with date (or mate) night offers, discounting meals and/or drinks when bought in pairs. Set menus or drinks deals could also help bars and restaurants to cement their status as a trendy date location.

THE MUSIC PLAYING

CAN YOU HEAR THE LOVE TONIGHT? The choice of music can also be crucial in setting the right atmosphere. More than half (57%) shared that they would prefer to hear chill-out music, like lo-fi, during a first date, which can be perfect for those first date jitters.

Dr Julia Jones, Smart Wellness Coach for PPL PRS, explains that “Listening to music that you find relaxing can help reassure your brain that you’re in a safe environment - so the stress response can be disengaged. Timing your breath with music to slow inhales and extend exhales also deactivates that ancient stress circuit and engages your relaxation mode. This is because our breath engages the vagus nerve that regulates the relaxation response.”

The next favourite genre of music for first dates was pop, being ranked second by 45% of people, and RnB – one of the more romantic genres – followed as 27% of daters preferred the genre.

Depending on what you specialise in as a venue, switching up the tracks you play during common date hours could lead to a couple becoming regulars, remembering your venue as where their relationship began.

We asked UK singletons which genre of recorded music they’d like to hear on a first date from different venues, and this is what they shared: · Bars should bop to pop (47%) · Pop music in a pub (48%) · Restaurateurs should add chill-out to the musical menu (63%) · Cafes should play chill-out music (55%) Dr Julia Jones said: “Studies show that our brainwaves often synchronise to the music we hear. This means that you can use slow, relaxing music to slow your brainwaves and enter relaxing brain states.” So, if you know you’re going to have a string of nervous daters in your venue, you can use music to ease their experience.

A word for the wise is that the most important thing for hospitality and daters alike is making sure the atmosphere and mood boost the relationships, new and old, within the customer base and employees to ensure that everyone has a good time – whether done through music or playing on another of the senses. The atmosphere created could be the reason someone scores a second date. * A survey commissioned by PPL PRS of 1000 UK respondents by Attest in June 2023

The Licensed Trade Charity Celebrates 2023 Awards Winners The Licensed Trade Charity (LTC), the industry charity celebrated the incredible professionals and businesses from across the drinks sector at its annual awards dinner last Thursday at Millennium Gloucester Hotel, London.

Hosted by former international rugby player Martin Bayfield and senior leaders from the Charity, the LTC recognised the Charity’s leading supporters, volunteers, and fundraisers with winners of the 2023 awards including: - Fleet Street – Partnerships Award - Barons Pub Company – Staff Wellbeing Award (under 250 sites) - Punch Pubs – Staff Wellbeing Award (over 251 sites) Alison Lee-Savage, LSG Purchasing – Fundraiser of the Year Celebrating with the award winners were staff, supporters, volunteers, and trustees of the LTC, whose ongoing support is vital for the Charity’s continued ability to assist so many people within the industry. Joining them were event sponsors Venners, Gig Realm, Curious Brewery, Phantom Brewing Co, Coca-Cola Europacific Partners, Bums on Seats, Dark Horse Wine, Lucky

Saint Beer, Buffalo Trace Distillery, Madrí Excepcional, ProfessionalSecurity and Warren’s Gin, who all made the event possible, along with event organisers Inntegra.

The awards evening was proceeded by the Licensed Trade Charity’s annual general meeting, with staff from across the Charity providing an update on its impact, and an overview of the vital support delivered by the LTC in 2022, which included assisting 36,606 people from the licensed trade, while awarding over £2.02 million in grants and services.

Jim Brewster, CEO of the Licesened Trade Charity said “Congratulatons to all of the winners at this year’s awards, the energy and passion with which you serve the industry and support the charity in its mission to help people in need, from across the sector, is truly inspiring.

A huge thank you to our sponsors, supporters, volunteers and trustees, because of your tireless effort, we have been able to provide significant relief to the industry and its people, in the face of unprecedented challenges.”

Cardiff Licensees Forum Welcomed Night Time Industries Association And Manchester’s Night Time Economy Advisor To City Sacha Lord, Manchester’s Night Time Economy Advisor and owner of the UK’s biggest nightclub The Warehouse Project, discussed his role and its success with Cardiff’s hospitality leaders.

event, showcasing the immense potential of the UK’s night time industry.

Together, we are paving the way for a vibrant and prosperous future for Wales after dark.”

Cardiff Licensees Forum welcomed some of the UK’s hospitality leaders to the city last month to learn more about the work they are doing to improve the economy after dark, and how Cardiff could benefit from replicating it.

Sacha Lord, Night Time Economy Advisor for Greater Manchester, said of the visit: “It was a privilege to visit Cardiff and meet with hospitality operators and leaders who are truly passionate about the night time economy. It’s essential that we continue to champion the cause for the night time economy and make sure that every voice is heard across Wales.

Sacha Lord, Night Time Economy (NTE) Advisor for Manchester, and Michael Kill, CEO of the Night Time Industries Association (NTIA), visited Cardiff for a Night Time Economy (NTE) networking event as part of the NTIA’s drive to establish partnerships across the UK’s licensed sector.

Hosted by Nick Newman (Cardiff Licensees Forum and Croeso Pubs) and Bruno Nunes (CEO of Creative Hospitality Group with businesses in Cardiff and Swansea), Sacha Lord expressed his wish to see NTE Advisors across all of the UK’s major cities and explained the success his role had brought to Manchester’s already vibrant nightlife scene.

NTIA’s Michael Kill discussed the ongoing challenges facing the industry and the importance of successful advocacy to UK and devolved governments: “I cannot emphasise enough just how crucial the night time economy is in Wales. It plays a pivotal role in not only shaping the cultural landscape, but also in driving economic growth and job creation.

“It’s been an absolute pleasure collaborating with key partners within Cardiff to deliver our networking

“The people I met in Cardiff are doing incredible work in this industry, and I believe that by working together, we can create a vibrant and thriving economy that benefits everyone. Let’s keep pushing the agenda and making a positive impact on the future of hospitality in Wales.”

Chair of Cardiff Licensees Forum, Nick Newman, added: “It was a great pleasure to welcome Sacha and Michael to Cardiff, show them around our great city and discuss with them some of the challenges we face as a sector here in Wales.

“The success of Sasha’s role in Manchester demonstrates that having advocates for the night time economy is key to ensuring that Cardiff is a safe, prosperous and thriving city after dark, which in turn will have a positive impact on Wales as a whole. We have lots of plans for the forum, including eventually creating a Community Interest Company to represent our members, therefore we look forward to working more closely with the NTIA on this in the future.”

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HGEM Consumer Survey Finds Gen-Z Have The Biggest Budgets For Xmas Meals Xmas parties for 2023 (47% of consumers are having work do’s, as opposed to 44% in 2022), which improves affordability for the customer.

Consumers might have to dig deeper in their pockets this year due to the cost of living, but nevertheless, they are determined to celebrate Xmas out in hospitality. According to a recent consumer survey by guest experience expert HGEM, the top three factors for choosing a Xmas venue are (in order of importance): total cost, meal quality and value for money. In contrast, last year, value for money was more important than meal quality, hinting at a return to basics for consumers desiring a decent meal without breaking the bank.

The survey also shows that the average budget for a Xmas meal (drinks excluded) this year is £21-£30: this is consistent across all age groups, apart from Gen-Z (18-25) who are looking to spend £31-£40 on average per meal. The +66-age group also bucks the trend, hoping to keep the meal below £20.

In terms of dietary requirements, almost half (46%) of the consumers reported some kind of dietary restrictions, with the majority of those with restrictions being vegetarians (44%), followed by those on a gluten-free diet (19%) and vegans (19%).

The less important factors have not changed position since last year, and they are: location, entertainment value and, finally, a new and exciting place.

In terms of how consumers find their Xmas venue – 68% of consumers would trust a recommendation, 64% would look to Google and 62% would consider a venue that’s tried and tested. Steven Pike, MD of HGEM comments: ‘Given how heavily ‘recommended’ and ‘tried and tested’ venues come into play for customers choosing Xmas venues – a good Net Promoter Score should be a primary focus for operators (if it isn’t already).’ The results suggest an increase in office-sponsored

Whilst it may be practical to have the same menu offering for vegetarians and vegans, providing a dairy option (e.g. cheese) to dairy alternatives (e.g. vegan cheese) would likely increase customer satisfaction for vegetarians. https://www.hgem.com/uploads/images/Xmas-consumer-report-2023.pdf

Hospitality Unites for Annual Walk for Wellbeing Event Across the UK In the lead up to World Mental Health Day today, the hospitality industry stepped out on Sunday 8 October for its annual Walk for Wellbeing hosted walks across the UK. As it stands today, World Mental Health Day, the event has raised more than £85,000 for the industry’s leading support charity, Hospitality Action, with more rolling in by the hour!

On an unseasonably warm day, teams and individuals from some of the country’s top hospitality businesses walked 20km routes in six cities across the UK to highlight awareness of mental health in the industry and raise funds for Hospitality Action. Z Hotels, Dakota Hotels, and Placed App are just some of the businesses who signed up teams to walk the hosted events.

In London hundreds of walkers undertook eight laps of Battersea Park in an event hosted by mum, the hospitality talent partner whose founder and director, Craig Prentice, started Walk for Wellbeing four years ago after a difficult period of his own.

Glasgow was not quite as lucky with the weather but many still braved the elements to walk 20km through Strathclyde Country Park with Davidson Asset Management hosting.

In total almost 900 people registered for this year’s hosted walks and Walk it Your Way walks which are sponsored bycaterer.com and Peoplebank. The event has already raised over £85,000 and with funds still rolling in, it is expected Walk for Wellbeing 2023 will be the most successful in its four-year history.

Craig Prentice founder of UK hospitality talent partner, mum, and Walk for Wellbeing said: “The atmosphere at the walks is always incredible. They are a real coming together of a community and it’s a truly humbling feeling knowing not just how much money we are raising along the way, but how that money is providing vital help to those in our industry.”

The Bath Hoteliers Association partnered with The Bristol Hoteliers Association to devise a walk between two of the regions’ flagship hotels, The Royal Cresent Hotel, Bath and Double Tree by Hilton, Bristol City Centre.

With mental health issues, the cost-of-living crisis and fear of homelessness at an all-time high, since the start of 2020 Hospitality Action has helped more people than ever, answering 26,809 helpline calls and delivering 6,753 face-to-face and over-the-phone counselling sessions. More than half of those contacting the charity for support directly reference mental health issues such as extreme stress, anxiety and feelings of hopelessness, with the overwhelming majority also struggling with household debts, with many facing the threat of court action or eviction.

In the Midlands, the 20km route started and ended at Albert’s Schloss in central Birmingham, taking in green spaces such as the scenic Edgbaston Reservoir. Hosted by Tonic Talent, the walk also covered parts of Digbeth, the city’s creative quarter and some of Birmingham’s historic canal network.

Mark Lewis, CEO of Hospitality Action said: “Walk for Wellbeing has grown into one of our most important and successful fundraisers but equally crucial is what a positive experience it is for every single participant. There may be some sore feet at the end but there are many more warm hearts!”

Up in Manchester the 20km route hosted by the Manchester Hoteliers Association passed two water parks, the River Mersey and sections of the Trans Pennine trail.

The initiative is open for all to continue to ‘Walk it Your Way’ and raise more crucial funds until Sunday 15 October. For more information, please visit www.walkforwellbeing.org

Saniflo Launches Sanicubic GR HP Range Hot on the heels of unveiling the first industrial pump with brushless technology, Saniflo has added two models to the Sanicubic lifting station range. The Sanicubic GR HP range consists is manufactured in France to the same exceptional quality as the whole range of Saniflo products.

The Sanicubic 1 and 2GR HP are designed to be highly competitive solutions, with performance that positions them between the best-selling Sanicom grey water lifting stations and the classic Sanicubic models. The 1GR features a single pump, whilst the 2GR has twin pumps for situations where continuity of operation is essential. Both models are designed to lift grey and black waste water and feature Pro XK2 grinder technology, an aluminium motor frame and a sturdy Rotomoulder tank in high-density polyethylene (HDPE).

Exceptional access for maintenance, including to the pressure switch and motor, is a notable benefit, as is the adjustable motor power, enabling the units to be fine-tuned to the job at hand.

The compact yet powerful Sanicubic 1 GR HP is designed for pumping black waste water from individual houses, flats, pool houses or small business premises and features automated pneumatic control via an internal immersion pipe.

The Sanicubic 2 GR HP is a larger unit with twin pumps for commercial premises, large individual buildings or multiple small buildings. During normal operation, the pumps work alternately to even wear and increase longevity and efficiency. However, should one pump fail, the other will assume all operations whilst any issue is swiftly addressed.

An optional alarm or control box can be specified with either option.

For further information visit www.saniflo.co.uk

The Hidden Costs of the Visa Fee Increase for the UK’s Hospitality Industry 18

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By Michael Clitheroe, General Manager of Balmer Lawn Hotel and Spa (www.balmerlawnhotel.com) This October marks a turning point for the United Kingdom's hospitality sector, as it contends with the far-reaching consequences of a hike in visa fees.

In July of this year, the UK government announced an overhaul of visa fees, causing frustration across both the travel and work visa spectrum. These changes, enacted at the outset of October, brought with them a 15% uptick in work and visitor visa charges, a 35% surge in student visa fees for overseas applicants, and a minimum of a 20% rise in fees associated with settlement and British citizenship applications.

Drawing attention to this issue, John Dickie, the chief executive of BusinessLDN – a representative body for more than 175 London-based employers, wrote a letter to the Prime Minister in August. He explained the UK's pre-existing reputation for having some of the world's most expensive work visas, sounding the alarm about the implications of this further increase.

Consider, for instance, the application fee for a Skilled Worker Visa exceeding three years' duration, previously standing at £1,235. Under the newly introduced regulations, this figure escalates to approximately £1,480. While this may appear to be a marginal rise on the surface, it masks the wider financial burdens confronting skilled workers.

Prior to this adjustment, these visa fees often retained a competitive edge within the broader market, especially when weighed against the charges levied by recruitment agencies for local hires. Their worth became even more evident when factoring in the extended duration of these employment relationships, which frequently spanned several years. However, lurking beneath the surface is a pertinent concern – the potential destabilisation of a recruitment channel that has proven to be both reliable and enduring for the industry.

As Mr Dickie explained in his letter to the Prime Minister, the escalating Immigration Health Surcharge, a substantial financial obligation for migrant workers, is set to soar from £624 to £1,035 per adult per year.

When coupled with supplementary costs like the Immigration Skills Charge, the cumulative expenditure

incurred in bringing a single skilled worker to the UK will creep closer to the £10,000 mark.

The impending visa fee increase poses a considerable conundrum for the UK's hospitality sector, exacerbating the myriad challenges it already faces. The industry has been struggling with severe labour shortages, compounded by the twin blows of Brexit and the enduring COVID-19 pandemic. According to UKHospitality, its member establishments currently grapple with an 11% job vacancy rate, while data from the ONS reveals an astounding 132,000 vacant positions within the sector, representing a staggering 48% increase compared to pre-pandemic levels.

The recent rise in visa fees only serves to complicate these issues further. The heightened financial barriers may deter prospective skilled workers from considering the UK as an attractive employment destination, exacerbating the existing scarcity of a workforce already stretched thin. It is entirely plausible that these skilled professionals might opt for countries boasting more accommodating immigration policies and less onerous financial demands.

Independent hotels, operating on smaller budgets compared to their larger chain counterparts, find themselves particularly vulnerable. The substantial surge in visa fees will exert financial pressure on these establishments, potentially compromising their ability to attract skilled workers – especially those from overseas. Such financial constraints could subsequently impede their capacity to deliver the level of quality service that distinguishes the industry.

The hospitality sector has persistently advocated for revisions to the government's immigration policy, shaped in the aftermath of the UK's departure from the European Union. This plea is rooted in the belief that the existing policy framework is ill-suited to the post-COVID world. However, despite ongoing appeals to revise the 'Shortage Occupation List', these calls have often met with resistance, hampering the industry's capacity to meaningfully address its persistent workforce shortages.

Furthermore, diversity has long been celebrated as a cornerstone of creativity, innovation, and excellence in the realm of food and service within the hospitality sector. Yet, as visa costs continue to rise, a shadow of apprehension looms over this invaluable source of diversity. Whether it's language proficiency, culinary innovation, inclusivity, or cultural sensitivity, the advantages of a diverse workforce are indispensable to the industry.

To safeguard the continued growth and prosperity of the hospitality sector, industry stakeholders must actively champion immigration policies that extend a welcoming hand to international employees and recognise the profound contributions they make. By engaging constructively with their local MPs and presenting evidence-based arguments against visa fee escalations, stakeholders can encourage policymakers to acknowledge the pivotal role skilled immigration has played in the industry's success and overall guest satisfaction.

Free From Food Returns to Amsterdam with Over 250 Innovative Exhibitors This year’s Free From Food exhibition will return to the RAI Amsterdam from 21-22 November 2023, with over 250 exhibitors showcasing their new innovations to the industry. Companies with products in the free-from, plantbased, vegan, healthy, organic, functional and health ingredients space will all take to the show floor to highlight their latest products and discuss the current trends sweeping the sector.

Among them will be a mixture of companies who are new to the event and those who have participated previously. First-time exhibitors this year include sustainable food packaging business, Packiro GmbH, authentic pita and Arabic flatbread producer Nina Bakery Europe, innovative egg-based food manufacturer, Mundo Healthy, Szega Foods and the Time Travelling Milkman, as well as revolutionary food producers, Those Vegan Cowboys.

Those Vegan Cowboys will be highlighting how it is possible to produce food – specifically milk and cheese – by precision fermentation without cows or other production animals. Using a stainless-steel cow and casein as the raw material, Those Vegan Cowboys will demonstrate to visitors how they are creating foods that are more sustainable and ethical, free-from animal cruelty and that taste just as good, as Hille from the company explains: “Our mission at Those Vegan Cowboys is simple, to free the cow from cheese production. By using our stainless-steel cow and teaching her how to turn grass into milk proteins, we can create a product that not only avoids animal suffering, but also significantly reduces the burden on land, water, biodiversity and climate. At this year’s Free From Food exhibition, we will aim to highlight to visitors how it is possible to make cheese that looks and tastes as good as the typical dairy-farmed variety, but that is at least five times more effective than traditional milk production.”

Among the returning exhibitors to Free From

Food this year will be free from flours and semi-finished products manufacturer Favero Antonio, innovative and functional workwear specialist Kentaur, free from flour and food ingredients specialist MartinoRossi and Nutrilab B.V. Also exhibiting at the event once again will be Meurens Natural, a family-owned Belgian business, which specialises in processing cereals and dried fruits into organic and natural ingredients for the food sector. The company will be exhibiting its Sipal range of non-refined organic cereal and dried fruit extracts which provides numerous sweetening and technical functionalities for all food processing sectors.

Commenting on their participation, Tim from Meurens said: “This will be our fourth year exhibiting at Free from Food and it has always been a fantastic event for us. At the event this year we will be showcasing our Sipal range and will be hoping to continue to increase brand awareness as well as developing our buyer relationships with new and existing contacts. As always, sustainability and product authenticity will be a big focus and we are looking forward to having some meaningful conversations with significant retail buyers in this area at the event.”

Ronald Holman, Event Director at Free From Food concluded: “We are very excited about this year’s event. We have a fantastic line-up of extremely high quality exhibitors taking part with some truly innovative food and drink products from across the different sectors of the industry. There will be buyers in attendance from supermarket chains and smaller independent retailers across Europe, so huge opportunities for exhibitors and visitors alike. We are really looking forward to welcoming everyone to our market-leading event in November.”

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

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

How Can Lighting Create The Right Atmosphere At A Hospitality Venue?

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By Mara Rypacek Miller Managing Director, Industville Ltd (www.industville.co.uk) Lighting plays an essential role in creating the desired atmosphere at a hospitality venue. With skilful craftsmanship and innovative creativity, lighting can transform any interior space into a setting that is inviting, comfortable, and enjoyable. By utilising high-quality fixtures, fabrics, textures, and colours strategically placed throughout the room, lighting can create an ambiance that will captivate guests from the moment they step inside.

ing it too glaringly bright.

In addition to colour temperature, careful attention should be paid to the quantity of light needed in each area to set the right mood. Too much lighting can be distracting and overpowering, while too little could leave certain areas feeling closed off or uninviting. A balance between natural and artificial sources must be achieved to pro-

The colour of light is one of the most important elements to consider when creating a successful hospitality space. Warm tones create a cosy atmosphere with soft light that is welcoming and comforting for guests. Cooler tones provide a more vibrant feel with energizing hues that make any room appear bigger and brighter. Combining different temperatures of light can also help to accentuate certain areas while creating strong focal points that draw attention to unique features within the space.

vide just enough illumination without being overly noticeable or disruptive.

The goal is to create a warm and inviting ambiance that immerses customers in the experience while showcasing the character of the venue. Colours such as reds, yellows, oranges can help create cosy atmospheres while blues and greens give off calming vibes. The right amount of dimness or brightness should also be taken into consideration to make sure that there is still enough light to navigate, while not mak-

nological advances, IP65 rated outdoor lighting designs are available in a wide range of

If your hospitality establishment is fortunate to have an outdoor space, it is vital you make the most of the area. When used in the right way, lighting can be used to make stylish, thoughtfully designed spaces, creating just the desired atmosphere whether it is for an informal alfresco lunch or a chic, bustling outdoor cocktail bar. Thanks to techfinishes, fittings, and styles, meaning there is an outdoor lighting option to suit any outdoor space from modern, state-of-the-art hotel terraces to brick, wood, or traditional gardens.

Arc Inspirations To Open Its Largest Development To Date – Manahatta Newcastle Bar operator Arc Inspirations is set to launch the biggest development in the group’s history with the grand opening of its glamourous New York-themed bar, Manahatta, in Newcastle city centre this November.

Known for being chic and Instagrammable havens, the newest addition to the Manahatta portfolio will bring masterfully-crafted cocktails and the exciting, energetic and unmistakable party beat of New York to the vibrant city of Newcastle. Manahatta Newcastle will be the ninth site for the brand, with award-winning and established locations in Birmingham, Harrogate, Leeds, Manchester, Sheffield and York.

Set in the former Allied Irish Bank on Collingwood Street, the brand-new bar will feature high ceilings and a dramatic open space for guests to immerse themselves in the venue’s largerthan-life atmosphere, with touches of the Grade II-listed building’s original architectural features displayed or retained to compliment the brand’s signature style and preserve the venue’s rich history.

The venue can hold 450 guests and features a long bar that invites guests to savour exquisite cocktails, neon signs that add a touch of the big-city, disco balls that set the stage for dance-floor magic, and even swing chairs that add a playful and chic element. The venue also includes a mezzanine floor, overlooking the main bar area and features a spacious second bar – making the ‘The Highline’ the perfect place to hire for parties and corporate events.

Bigger Snacks Sales with KP Snacks represent an excellent commercial opportunity for pubs, encouraging consumers to increase spend. While snacks won’t replace meal occasions, they offer pubs the opportunity to trade up on drinks-only visits, with 56% of customers saying they like to consume savoury snacks with an alcoholic drink1.

68% of bagged snacks shoppers purchase on impulse2 so pubs and bars should be ready to capitalise on this by stocking a range of snacks and displaying these prominently.

As trends towards more cautious spending continue, it’s important to stock brands that consumers trust and recognise. KP Snacks offers a broad and flavoursome portfolio of popular snacks to help pubs and bars gain sales. From its market-leading KP Nuts to its award-winning Tyrrells crisps, KP Snacks offers something for everyone and all occasions.

KP Nuts is the UK’s number one nut brand. Perfect when paired with a cold

The new location is close to Arc Inspirations existing Newcastle Banyan branch, nearby on Blackett Street, aligning to the group’s strategy of operating in clusters; complementary brands located in close proximity to each other in key towns and cities in the Midlands and the North of England.

Commenting on the news, Arc Inspirations co-founder and CEO Martin Wolstencroft said: “We’re absolutely delighted to be bringing the Manahatta brand to Newcastle. We’re particularly proud of this specific location, following an extremely rigorous process to win the necessary approvals needed to open a brand-new venue in the heart of Newcastle’s established nightlife scene.

“The Manahatta brand is well established in other city centres across the Midlands and North, so we are confident that a premium bar like Manahatta will fit right in and quickly become a popular addition to the incredible nightlife and bar scene here. With the festive season coming, Manahatta is going to be the perfect destination for guests to party in this Christmas.

“The new venue will create 75 jobs in the local area, including managers, bar, floor and kitchen staff and we’re truly delighted to be expanding our fantastic team. We know that the site holds architectural significance and we are incredibly pleased with how the conversion has gone, so we cannot wait to open our doors and show off our newest Manahatta to the city of Newcastle.”

beer, the KP Nuts range was recently expanded with the launch of KP Flavour Kravers Flame Grilled Steak in a 21x50g pub card. The new product combines the best-performing SKU from the Flavour Kravers range with the popular pub card format. Designed to optimise impulse sales in pubs and bars by tempting customers to trade up, KP Flavour Kravers delivers a bold snacking experience.

KP Snacks’ premium hand-cooked crisp brand Tyrrells is an ideal choice for customers looking to make trips to pubs and bars feel like a special occasion.

With 91 Great Taste Awards across the range, Tyrrells offers a great accompaniment to a glass of wine, offering classic and popular flavours including Mature Cheddar & Chive, Lightly Sea Salted and Sea Salt & Cider Vinegar.

Pubs and bars can maximise snacks sales by following a few simple tips: Credibility: Stock a range of best-selling snacks and NPD to meet all your customer needs Availability: Ensure your range is always available to purchase Visibility: Position your snacks with high visibility to drive sales See the advert on the facing page or visit www.kpsnackpartners.com 1 Mintel, Crisps, Savoury Snacks and Nuts, UK, Feb 2020 2 Lumina, CTP Average 09.01.22

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Issue 182

Nominations For CAMRA’s Pub Design Awards Reopen

Historic England Award for Conservation 2023 winner Black Lion, London

· Refurbishment: An award for flair, quality and originality in pub renovation.

The search is on to find the best-looking pubs in the UK as the Campaign for Real Ale (CAMRA) gears up to launch its Pub Design Awards.

· Historic England Conservation: Sponsored by HE, this award is given for work which conserves what is good in the pub whilst upgrading its facilities to give it a viable future.

People are now being encouraged to nominate the most impressive examples of recent work to pubs – whether an outstanding refurbishment, a clever conversion or the construction of an entirely new pub. The next winners could be on your doorstep!

· Community Local: Reserved for outstanding refurbishments of ‘streetcorner locals’.

Andrew Davison, Chair of CAMRA’s Pub Design Awards says: “There are so many fine examples across the UK of excellent new pubs, conversions to pub use, and refurbishments of existing pubs which we want to celebrate and highlight.

Held in conjunction with Historic England, these prestigious and much sought-after awards look to reward the highest standards of design in the refurbishment and conservation of existing pubs, as well as new built pubs and conversions to pub use.

Judged by a panel of experts in design and conservation, the awards were first established in 1983. And in that time, a wide range of pubs the length and breadth of the UK have been honoured and a spotlight put on their impressive achievements and hard work.

Each of our winners have a story to tell; all underpinned with examples of people’s dedication and commitment which deserves to be honoured. Whether a brand-new pub, or one restored to reflect its rich history and heritage, CAMRA wants to hear from you. To give an idea of what the judges are looking for, examples of previous winners can be found on our website.

THERE ARE FIVE DIFFERENT CATEGORIES OF AWARD, AND PUBS CAN BE ENTERED IN SINGLE OR MULTIPLE CATEGORIES: · New Build: An award for newly built pubs, whether reflecting traditional design or completely modern.

“The Pub Design Awards are a wonderful opportunity for proud owners and managers to showcase the flair, originality and quality of design and workmanship that they have put into their pubs.

“In addition, the publicity the awards give encourages pub lovers along with design and heritage enthusiasts to pay a visit to these inspirational buildings.”

The Pub Design Awards are open to all UK pubs, and anyone can nominate. Entrants may be asked to provide additional photographs and plans of the building; therefore, the licensee should be aware of and approve the entry.

To enter the awards, work will need to have been completed between 1 July 2022 and 30 June 2023.

The competition is free to enter and closes on 19 November. To enter and see examples of previous winners, please visit: https://camra.org.uk/what-we-do/pub-design-awards/

· Conversion to Pub Use: Outstanding conversions of buildings which were built for other purposes.

No More Relying on the Weather The well-known Brokenwood winery is situated in the Hunter Valley in New South Wales, in Australia.

In October last year, the outside terrace of the estate was fitted with an awning system from manufacturer markilux. The newly designed open space can now be used for events and wine tastings whatever the weather.

“We covered an area of almost 180 square metres in the winery here in Pokolbin in the Hunter Valley.

Our solution consists of three markilux markant systems with four folding-arm awnings of the markilux 970 model additionally mounted on the sides

and front,” says Neil Marot, General Manager at the Australian subsidiary.

This combination offers maximum flexibility to shade the entire area or parts of it. The sun and weather protection system is also equipped with dimmable LED light and infrared heaters. The idea was, to be able to use the terrace in the future for a range of events – completely independently from the weather and the time of day. Alongside these functional aspects, the topic of modern design also played a decisive role in the choice of the markilux products. markilux-project.com

Ideas and planning service for business customers

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markilux designer awnings “Made in Germany”.

With the markilux team : project you gain access to an exclusive service taking you from the initial idea to the completion of the project.

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Plant-Based Dining Serving the Future: The Flourishing Trend of Plant-Based Foods 26

CLH Digital

Issue 182

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

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

THE BLOOMING LANDSCAPE: A DECADE OF GROWTH

THE GENERATION Z FACTOR: A CATALYST FOR CHANGE

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

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

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

CHEF CREATIVITY: THE KEY TO ADAPTATION

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

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

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

aries of gastronomy.

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

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

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

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

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

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

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

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

Entice New Customers With Plant-Based Options

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

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

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

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

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

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

PEPPADEW Bites ®

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

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

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

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

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

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

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

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CLH Digital

Issue 182

Chef's Buyer's Guide

Festive Ordering with Bacchus Wines PLDC Bacchus Wines PLDC is a UK-based independent boutique wine wholesaler. They sell topquality, award-winning wines at prices that hospitality businesses can appreciate. They have excellent relationships with French family-run winemakers, including Château de Parenchère and offer a personal approach to selling wines to the UK hospitality industry. They manage the import of wine into the UK, solving any freight and trade agreement issues. As a smaller firm, they offer more flexibility and a personal service.

As wine drinkers become more discerning, they seek delicious wines that offer value and provenance from vineyards that they may not be familiar with. Bacchus Wines PLDC only sell wines they love to drink from independent estates they know personally, and festive orders are being taken now.

As consumer preferences change, and after 'cost vs. benefit' considerations, their focus leans towards sustainability, wines without added sulphites, and vineyards with provenance.

Celebrate Summer in Style with LittlePod

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

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

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

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

Unlike larger wine merchants, Bacchus Wines has simplified the wine-selling business for hospitality venues. They choose wines that are not faddy, and their selection process is based on decades in the hospitality industry, so they know what drinkers and diners will enjoy.

The small yet perfectly curated wine collection is popular among chefs and hospitality venues. Chef & restaurateur Jake S Watkins, commented, "I have been buying wines from Bacchus Wines for over twenty-two years - when I owned the Michelin-starred JSW Restaurant in Hampshire and since retiring. I always receive excellent wines and service."

Registering for a Bacchus Wines PLDC trade account is easy, and they offer significant discounts to those who sign up for trade accounts just in time for festive ordering.

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

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

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

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

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

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

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CLH Digital

Issue 182

Sustainable Resources

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

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

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

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

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

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

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

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

What Makes Wicker Such A Good Choice?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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CLH Digital

Catering Equipment & Kitchen Fit-Out

Issue 182

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

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

kitchen design service to help you build your ideal kitchen.

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

This Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, quotations and designs (CAD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation. Affiliated members of Constructionline and CHAS, Caterquip Ventilation have a strong hold in the marketplace often advising industry professionals on ventilation systems to a DW172 specification & BSEN:6173.

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

Projects undertaken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Court, The Truck Stop at Anglesey, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses. They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility.

With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available.

Call: 01926 887167, visit: www.caterquipventilation.co.uk, email: info@caterquipventilation.co.uk

Operators should consider when purchasing a fryer and their oil, the oil capacity against production rate, burner efficiency and recovery rate, as well as a true cool zone in gas fryers to help prolong the oil life. Blue Seal V ray Gas Fryers are our premium fryer and burner system, which come at a higher price compared to some competitors’ gas models. However the fuel efficiency, cost saving, performance and stainless steel high build quality far out way the additional initial cost to the operator.

Blue Seal produce high performance thermostatic controlled gas & electric fryers.

Our Evolution range gas fryers GT60, GT46 & GT45 have a premium feature benefit of all using our patented “V’Ray” burner system. This system uses infra-red technology radiating the heat into the tank, only heating the area of oil the baskets are sitting in. This promotes incredibly fast recovery rates, high efficiency for limited fuel consumption provides a true cool zone in conjunction with the specially shaped tank. The true cool zone prevents crumb and food debris that drops below the batter plates from continuous

cooking and carbonising, which in turn helps prevent the degrading of oil quality.

This all achieves considerable cost saving for the operator with fuel and oil, as well as time efficiency, producing the finished products.

Blue Seal also offer an additional Filtration units that give a fantastic solution to improving oil life, have great mobility and space saving features as well as powerful pumps & full stainless steel construction.

Moisture, fatty acids and food residue contaminate cooking oil, spoiling fried food taste and causing the oil to smoke. Blue Seal Filtamax removes impurities, quickly and effectively, maintaining consistent high cooking quality and considerable extension

of oil life.

The Carbon Pads remove sub-micron particles down to 0.5 microns – this is 100 times smaller than a grain of sand.

Daily filtering of fryer oil using carbon filters can massively increase the life span of the oil creating large cost savings and create more consistent finish and taste to the food product.

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

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

lecting.

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

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

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

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

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

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

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

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

Evolution Fryers and Filter Units

The Premium Fryer and Burner System The ultimate solution for any catering establishment, perfect for pubs, hotels, restaurants, cafes and much more.

www.blue-seal.co.uk

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CLH Digital

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

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

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

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

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

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

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

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

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

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

The core services offered by Midlands Warewash Solutions include:

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

Midlands Warewash Solutions

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

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

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

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

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

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

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

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

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CLH Digital

Issue 182

Outdoor Spaces

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

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

Our range of Carbon heaters offers two voltage

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

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

Park and Urban Furniture ational spaces across the world.

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

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

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

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

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

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

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

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

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

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

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

Cinders’ production values are impressive - not only

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

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

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

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

Beautiful and Functional

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

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

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

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

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

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

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

September 2023.

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

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

UNIQUE SCULPTURES, PLANTERS AND FURNITURE

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

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

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CLH Digital

Outdoor Spaces

Issue 182

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

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

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

ed weather patterns.

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

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

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

Increase Your Revenue with a Commercial Shading Solution

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

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

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

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

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

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

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

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

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

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

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

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

From our workshops in Kent we deliver

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

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

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CLH Digital

Issue 182

Hospitality Technology

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

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

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

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

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

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

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

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

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

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

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

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

See the advert on this page for further information.

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

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

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

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

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

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

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

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

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

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

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CLH Digital

Issue 182

Hospitality Technology

SoftBank Robotics and Compass Group Shortlisted in Robotics Awards Robotics supplier to the hospitality industry, SoftBank Robotics, and contract catering giant Compass Group, have been shortlisted for an award that recognises their innovative application of robotic solutions in food and beverage.

With the current staff shortages faced by hospitality, coupled with increased customer demand for high-quality, ultra-convenient, technology-led services, cobots offered a realistic and cost-effective solution.

The Robotics & Automation Awards celebrate the latest innovations and highest achievements across the world of robotics and automation, with awards made in a range of categories, including best use of robotics or automation in cleaning and sanitation, retail, and construction.

Compass is using two models of Keenbot from SoftBank Robotics: the T5 tray delivery cobot for restaurant service, and the W3 room service cobot to deliver food and drink to other areas within a building.

Both are equipped with a 3D camera and a lidar (light detection and ranging) system, similar to the kind of technology used in self-drive cars. This laser mapping system enables the cobot to navigate to the desired location, avoiding people and obstacles.

SoftBank Robotics and Compass have been shortlisted in the ‘best use of robotics or automation in food and beverage’ category, with the winner to be announced at an awards ceremony at the De Vere Grand Connaught Rooms in London on October 31.

The W3 also has the capability to communicate with the in-house telephone system and with lifts, enabling it to deliver room service orders autonomously to any floor.

The two companies made it onto the shortlist after SoftBank installed its “Keenbot” tray delivery robots in Compass Group’s head office in Chertsey, Surrey.

Users can operate multiple cobots all at once through their mobile device, and with the cobots taking care of the bussing side of hospitality, staff are free to get on with other tasks that enhance the guest experience.

In a four-week pilot, the robots - also referred to as “cobots” because of their collaborative work alongside humans - were used to deliver food in the on-site restaurants and across other parts of the building where 200 employees are based.

During the initial pilot, the T5 completed 142 trips during breakfast delivery, the W3 completed 38 trips for hospitality deliveries, and in total the robots covered a distance of 2,147 metres.

This included providing meals to tables, taking away empty plates, and using sound and voice features to enhance customer engagement.

Due to the success of the trial and the metrics collected, Compass has now deployed cobots throughout its Global HQ restaurants and to serve conference rooms, as well as supplying them to several large clients.

Charles Elliott, a regional General Manager for Compass Group, said: “The robots have helped improve efficiency within the workplace by allowing table service to be delivered whilst the catering team are still serving customers on the counter. It also adds innovation to the site which has sparked attraction from other clients.”

Compass wanted to explore the introduction of cobots as part of its mission to implement digital technology and innovative solutions that help support frontline teams and meet the needs of clients and end users.

Harry Ridley, Automation and Emerging Technology manager for Compass, said: “The trials at Compass Group HQ at Chertsey were a great success. Off the back of these trials, a large amount of data metrics has been collected, including hours of operators’ time saved, increased customer satisfaction and improved service times. In particular, the tray robot has provided tangible benefits in all of these metrics.

“It is a no-brainer to deploy robots throughout our global HQ restaurants and to serve conference rooms.

We are already expanding our cobotic service solution to several large clients, both in the university education sector and business and industry space, with more planned in the next few months in partnership with SoftBank.”

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

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

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

levels can be high.

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

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

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

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

reporting.

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

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

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

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CLH Digital

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

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

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

See the advert below for details.

Keeping Bar Tabs – The Myths & Benefits CardsSafe specialises in food and bar tabs. Their wireless system makes the process professional and secure and helps venues to upsell by allowing tabs to be kept. CardsSafe is a proven and genuine deterrent for walkouts and chargebacks. It enables staff to upsell, increases trust between the venue and customers, and is why over 5000 brands, including Young's pubs, Hilton Hotels, Lord's Cricket Ground, and many independent restaurants and bars, utilise the system.

With more and more contactless, chip & pin or phone sales, it is less likely that customers will be offered to run a tab. However, according to VISA, venues that encourage running tabs will have at least 30% higher takings than those that do not.

Interestingly, it has never been illegal to retain cards.

What was unlawful was to allow customers to drink alcohol on credit, i.e., run a liquid tab. However, the Blair

government repealed this in the latest licensing act, so keeping food and bar tabs is legal.

CardsSafe does not store payment details, so is GDPR compliant. Customers' bank details are safe, and it is safer for the card to be placed in a CardsSafe box than left in a till or folder behind the bar.

To ensure that the bank card is not stolen or expired, staff can run a 1p charge against the card before a tab is opened. The EPOS system will alert you if the card has expired or has been reported stolen.

At just £9.95* + VAT per unit per month rental, CardsSafe pays for itself. The question is, can you afford not to have CardsSafe as a part of your business?

Please visit www.cardssafe.com or contact the sales team on 0845 500 1040 *Plus, a sign-up fee of £39.95 (plus VAT) for new customers.

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Issue 182

Products and Services

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

A Simple 3-Step Process

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

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

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

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

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

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

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

Faster service: Food cooks quicker.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Design & Refit

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CLH Digital

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

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

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

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

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

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

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

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

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

We are not just a supplier; we understand that from

Bayes.

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

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

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

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

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Issue 182

Design & Refit

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

RapidFit by Rearo is an instant solution for washroom surfaces.

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

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

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

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

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

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

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

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

It's Not Time To Sit Down Yet

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

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

Drakes have been providing bars, pubs, restaurants,

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

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

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

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

But what suits your venue’s style?

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

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

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

wood dining and bar furniture.

Issue 182

CLH Digital

COLOURFUL BISTRO

SCANDI-STYLE MINIMALISM

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

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

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

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

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

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

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

For the FUSION -T renewable variants, the

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

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

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

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CLH Digital

Issue 182

Design & Refit

New Stock Chair Ranges from ILF www.ilfchairs.com email terry.kirk@ilfchairs.com

With the continuing success of the ILF Chairs website, 2023 has seen an increase in their STOCK chairs to 11 ranges available in different Faux and Velvet upholstery and selection of frame colours, plus a 12 colour STOCK range of Egger laminated 25mm table tops in a selection of sizes and colour finishes. A full range of table bases in metal and stainless steel are also kept in STOCK. In addition, ILF now also have a comprehensive range of STOCK outdoor seating and tables to suit all budgets plus real wood table tops and real wood table bases for indoor use.

More STOCK ranges coming soon please check the website.

Their online website offers both indoor and outdoor

seating and table solutions.

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

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

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

Create A Cosy Atmosphere With Chic & Comfortable Café Seating

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

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

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

with a Shaker Table.

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

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

Design & Refit

Battling Staff Shortages?

Here’s How A Service Lift May Help

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

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

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

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

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

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

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

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

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

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

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

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

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

Saniflo's Sanibest Pro Provides Robust Service For Guest House

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Education and Training

Issue 182

CLH Digital

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

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

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

We provide the ideal educational space to gain new

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Property, Professional and Recruitment Issue 182

Goldstar Chefs

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

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

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

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

settlement.

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

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

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

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

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

Protect Your Pavement Licence

What a wonderful summer!

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

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

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

NOT YET GOT A PAVEMENT LICENCE?

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

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

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

figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business.

The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the labour usage in your business.

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

PROFITABILITY & OPERATIONS

MANAGING PEOPLE

With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements: Profitability, Operational Strategy, Staff Management, Marketing and The Future of your

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

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

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

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

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

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

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

Before making an application for either a new licence or a renewal, you will need tocheck the requirements of your local authority as they can have: • their own application form and payment methods for the £100 fee • their own criteria for the public notice • specific requirements for the accompanying documents and plan • their local conditions which you will have to comply with You will apparently benefit from having a Pavement Licence when the Levelling-up and Regeneration Bill is made law, as the fees proposed under this legislation are £350 for a renewal, but £500 for a new application.

You will also have the benefit of the use of thisvaluable trading area in the meantime.

Please contact Karen Lush or the Licensing Team at Trethowans on 023 80321 000 if you would like assistance in applying for a Pavement Licence or other licensing matters.

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

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

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

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

W! NE

SOUTH HAMS, DEVON

MID DEVON TOWN

NORTH CORNISH COAST

Stunning Country Village Inn

Award Winning Free Of Tie Inn

Renowned Country Inn With 6 Acres

3 High Quality Letting Rooms

Trade Areas (60+), Catering Kitchens

8 Letting Rooms & Letting Cottage

Character Trade Areas (64+)

3/4 Impressive Letting Rooms

Bar & Restaurant Areas 150+

External Seating (98+) & Parking

2/3 Bed Owners Apartment

Free Of Tie Leasehold Opportunity

New Free Of Tie Lease Opportunity

Exceptionally High Trade Levels

Sales In Excess Of £500,000 Net

LH NIL PREMIUM

4845

LH NIL PREMIUM

4842

LH £99,750

TOPSHAM, DEVON

EXETER, DEVON

Stunning Free Of Tie Bar

Established Licensed Restaurant

Licensed Restaurant & Bar

68+ Seats Inside, 80 Seats Outside

Much Sought After Location

Desirable & Vibrant Location

Exceptional High Quality Business

44+ Covers, Newly Fitted Kitchens

42 Seats Inside, 18 Seats Outside

Impressive Levels Of Trade

Prominent Trading Position

First Class Purpose Fitted Unit

Unique Stylish Business Opportunity

Excellent Reputation & Reviews

New Free Of Tie Lease Available

4839

LH £75,000

2160

LH £35,000

EXETER, DEVON

FREEHOLD

REF: 4721

PRICE: £48,000

LEASEHOLD

REF: 4073

• Long Established Licenced Café/Bistro in Superb Trading Location • Stylishly Decorated with Internal Seating for Circa 45 • Benefitting from Outside Seating for 6 • Well Equipped Commercial Kitchen • Huge Potential to Expand on Current Trade

TORQUAY, DEVON

PRICE: £79,000

LEASEHOLD

REF: 3853

• Stunning Coastal Pub Situated in the Beautiful Heybrook Bay. • South Facing Outside Terraces, with 180 Degree Sea Views.

• Two Fully Refurbished Owner’s/Letting Apartments.

• Fully Refurbished One Bed Staff/Manager’s Flat.

• Very Profitable Business with Huge Potential to Push Revenue Further.

SOUTH HAMS, DEVON

DARTMOOR, DEVON

TAVISTOCK, DEVON

Village Store & Tea Gardens

Exceptional 78 Cover Restaurant

Freehold Pub Investment

Spacious 4 Bedroom Family Home

Superbly Presented Throughout

Detached Village Inn

Easy Lifestyle Hours

Currently Run Under Management

Rental Income Of £18,000

Gardens With Stables & Garage

Owners/Managers Apartment

Lease With 11 Years Unexpired

Potential To Develop Business

Substantial Trade and Profits

For The Attention Of Investors

DUCHY LH £325,000

2149

LH £189,500

THINKING OF SELLING? CALL FOR A FREE VALUATION

2144

FH £195,000

4836

01392 201262 www.stonesmith.co.uk

PRICE: £75,000

TOTNES, DEVON

2162

CORNWALL VILLAGE

PERRANPORTH, CORNWALL

• Delightful Cafe in Sought After Location of Totnes • Quietly Trading to Suit Current Owner/Operators • Profitable Business with Further Potential • Trade Area Seating up to 34, Bespoke Servery, Kitchen • Car Parking for 1 Car

4841

DEVON COASTAL TOWN

LH £115,000

PRICE: £575,000

• Substantial Character Pub with 3 sets of Versatile Living Accommodation • Successful Business with Strong Net Profit, Recently Trading on Limited Hours • 2 Main Atmospheric Trading Areas with Function Room/Skittle Alley • Pretty Private Garden, Roof Terrace & Car Park • Fantastic Opportunity - Would Suit Multi-Generational Family

OFFERS IN EXCESS OF £1,000,000 FREEHOLD REF: 4656

• Stunning 17th Century Traditional Cornish Inn. • Successful Business, Oozing with Character and Atmosphere.

• 2 Welcoming Trading Areas, Well Equipped Commercial Kitchen.

• Attractive Owner's Accommodation.

• Outside Seating Areas with Sunny Aspect & Car Park.

LEASEHOLD

REF: 4711

• A Delightful Café & Takeaway with Commercial Kitchen • Busy Main Road Location Close to Tourist Attractions & Campsites • Popular Early Morning Breakfast Venue with Busy Local Lunch Trade • Internal Seating for 14, Outside Seating for 12 • Ideal Opportunity for Owner Operator

PAIGNTON, DEVON

PRICE: £37,995

LEASEHOLD

REF: 4731

• Established Cafe in the Sought After Town • Offering a Variety of Coffee Beans & Strength to Drink in or Purchase • Straightforward Menu • Social Opening Hours with Potential to Extend • Subtle Interior Décor with Seating for 40, Outside Seating for 4

TEIGNMOUTH, DEVON

OFFERS IN THE REGION OF £70,000 LEASEHOLD REF: 4520 • Charming ‘Free of Tie’ Country Inn Situated in the Beautiful South Hams.

• Traditional Pub with a Contemporary Style & 5 First Class En-Suite Letting Rooms.

• 2 Character Main Trading Areas, Commercial Kitchen & ‘Back of House’ Space.

• Secondary Outside Bar, Trading Outside Terrace & Newly Installed Pergola.

• Beer Garden with Uninterrupted Views of the Rolling Countryside & Car Park.

SOUTH HAMS, DEVON

OFFERS IN THE REGION OF £20,000 LEASEHOLD REF: 4714

Property, Professional and Recruitment Issue 182

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.

FOCUS ON EFFICIENCY The first step to a greener kitchen is investing in more energy-efficient equipment – and while the initial capex is higher, energy savings pay off in the mid-term. Electrification especially is transforming modern kitchens.

Energy Star reports that induction kitchen appliances deliver about 85% of their energy to the food being cooked, compared to 45% for gas appliances, as well as reducing the amount of energy needed for ventilation.

EVOLVING MENU OPTIONS

Changing demands of today’s hospitality customers are also driving opportunities. A recent study by Foodprint from Nutritics found almost half (45%) of UK consumers feel a venue’s commitment to sustainability is an important part of deciding where to go and spend money. Indeed, sustainable considerations are expected to have profound impact on menu design, especially for younger consumers.

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

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

CLH Digital

51

ments 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 every week, half of which is preventable, reports Sustainability Victoria.

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

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

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

Hospitality Businesses Can Use Finance to Access New Tax Incentives The UK Government recently launched ‘Full Capital Expensing’; a new tax incentive designed to encourage business investment. This Capital Allowance enables hospitality firms to fully write-off the cost of qualifying purchases in the same year the asset was purchased.

This equates to a saving of 19% or 25% of the asset’s

purchase price (depending on your tax rate). The allowance can be claimed on a wide range of equipment by incorporated businesses, with the Annual Investment Allowance accessible under similar rules by unincorporated businesses.

For example, a pub refurbishing with £30,000 of qualifying equipment would deduct £30,000 from their company profits and pay Corporation Tax on the remainder. At a 19% Corporation Tax rate, the company would now pay £5,700 less tax, a saving equivalent

to 19% of the purchase price.

Using a business loan or a hire purchase agreement allows the full expensing allowance to be claimed.

Portman Asset Finance is both a lender and a broker, able to provide both hire purchase agreements and business loans, methods that allow capital allowances to be claimed. We have been helping pubs, restaurants and hotels spread the cost of new equipment, fund refurbishments and cover unexpected operational costs since 2007.

Portman also provide finance leasing, short term and flexible loans as well as tax loans and equipment refinance, helping hospitality businesses to boost cashflow or capture opportunities in today’s challenging environment.

If you’re looking to fund new equipment, refurbish your premises or boost cashflow, talk to the experts at Portman.

Call: 01604 669359 Visit: www.portmanassetfinance.co.uk

Recruiting Candidates from Outside the United Kingdom The UK hospitality sector as we are constantly being told is suffering staff shortages. Hotels, restaurants and pubs are struggling to find the right candidates for the jobs they are advertising. And with Christmas on the horizon this cannot be a good thing. This is the busiest time of the year for the hospitality sector, and not having enough staff will affect company performance. How do we solve this problem? A possible solution is to look at recruiting from outside the UK. More and more companies are going down this route to find the employee they need.

So how does a company go from recruiting within the UK to looking for candidates from abroad? The daunting prospect of dealing with the Home Office and making sure your recruitment team and HR systems are all in place.

Workpermitcloud is a legal services company that helps UK businesses bring in skilled workers from outside the UK – helping with the sourcing of candidates, HR software solutions and getting all the licences and visas

required. If a company wants to bring a skilled worker from outside the UK as an employee, the company will have to have a sponsor licence. This takes 8 weeks but can be fast tracked - 10 working days. Once a sponsor licence is issued, the candidate is issued a ‘certificate of sponsorship’ by the sponsor. The candidate applies for his/her visa. This can take up to 8 weeks.

Let us help your company access the global talent pool. www.workpermitcloud.co.uk