CLH Digital - Issue #185

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 185

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Sector Expresses Concern as Interest Rates Remain Unchanged...

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...But Could Rise Again, says Bank remains restrictive.

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The Bank of England‘s governor Andrew Bailey has said there is “no room for complacency“ after he and colleagues voted to keep interest rates unchanged at 5.25 per cent.

too high.

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At a press conference he said: “Inflation is falling, and we expect it to keep falling this year and next. Our increases in interest rates are working to bring inflation back to the 2% target.

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The Bank of England has left rates unchanged for the second time in a row at 5.25%, their highest level for 15 years.

• TOASTERS • STAINLESS STEEL SINKS & TABLING •

“So today we have voted to maintain Bank Rate at 5.25%. Monetary policy

“Let me be clear, there is absolutely no room for complacency. Inflation is still

The Bank also expects the pace of price rises to fall sharply in coming months.

(CONTINUED ON PAGE 3...)

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Issue 185

Editor's Viewpoint

Welcome to the latest issue of CLH Digital WILL CHANCELLOR JEREMY HUNT SERVE A LIFELINE IN HIS AUTUMN STATEMENT? I am no “economic expert” by any means, but yesterday’s announcement that interest rates would remain the same came as no surprise whatsoever. We have in this issue a rather good comment from financial expert Nicholas Hyett from Wealth Club who highlights that we are in danger of seeing the “cure worse than the disease”. (See page 20).

EDITOR

Peter Adams

It will come as a surprise to no-one that as we approach the winter months, the hospitality and ontrade sector is bracing itself for a challenging season.

The recent decision by the Bank of England to keep interest rates unchanged has, rightly, been viewed with

great concern for the sector.

Yes, thankful they have not gone up. Inflation, though still very high, is almost half what it was this time last year (11.1%), but the current interest rate does little or nothing to address the economic issues that have been haunting this sector for the past two years.

The hospitality and on-trade industry has been hit hard by a perfect storm of rising costs, falling customer numbers, and the looming threat of business rate increases in April 2024. Many businesses have been surviving on a lifeline of government support and business rate relief, which is set to end. The question now is whether Chancellor Jeremy Hunt's forthcoming autumn statement will provide the much-needed support to keep this vital sector afloat, or, as Manchester’s night-time czar Sacha Lord says, turn his back on it.

The cost of doing business in the hospitality and on-trade sector has been steadily rising, and the lockdown increased that immensely. Staffing shortages, exacerbated by Brexit and the pandemic, have led to increased wage bills and operational challenges. All these factors are putting immense pressure on businesses struggling to recover from the pandemic's financial blows.

Simultaneously, the number of customers frequenting pubs, restaurants, and other hospitality venues has fallen. The combination of pandemic-related caution and shifting consumer behaviours has led to reduced footfall. To make matters worse, the upcoming festive season, which is typically a lifeline for many businesses, remains uncertain and that,

in my opinion, is on the Chancellor!

One of the most pressing concerns for the sector is the impending increase in business rates scheduled for April 2024. This decision comes as the business rate relief, a crucial support mechanism during the pandemic, is set to be withdrawn. With the withdrawal of this relief and the prospect of increased rates, many establishments are facing a daunting financial abyss, the “world and his wife” are calling for common sense to prevail.

The Chancellor’s Autumn Statement couldn't come at a more critical juncture for the hospitality industry. It is not as though he hasn’t been warned. I attended a very emotional and powerful demonstration outside of the Treasury on November 2022. It could not have been made clearer the damage his policies and lack of foresight are doing to the sector.

The hospitality and on-trade industry is in dire need of a lifeline, and it is imperative that the Chancellor addresses these concerns. Failure to do so could result in a wave of closures after the Christmas period, further destabilizing the industry and causing job losses.

Manchester's Night Time Economy Adviser, Sacha Lord, has called on the Chancellor to lower VAT to 12.5%, a measure that proved effective during the pandemic in stimulating demand. Additionally, maintaining business rate relief for a more extended period could provide the financial cushion many businesses need to survive.

The Chancellor must not only consider these proposals, but also explore innovative ways to support the sector. Initiatives such as promoting "staycations" and offering incentives for consumers to dine out, as we saw during the pandemic, can help boost businesses during challenging times.

The hospitality and on-trade industry is at a crossroads, and its fate largely rests on the shoulders of the Chancellor. His Autumn Statement represents an opportunity to throw a lifeline to a sector that has been battered by unforeseen challenges. The future of countless pubs, restaurants, and nightlife venues hangs in the balance, and the Chancellor's decisions will determine whether this vibrant sector continues to thrive or fades into the backdrop of economic turmoil. It's time to toast to the future of the hospitality industry, and we hope that Chancellor Jeremy Hunt will raise a glass in support of its recovery.

Please do follow us on Twitter @CLHNews, and encourage as many people you know in the trade to subscribe to our digital issue, further details can be seen at www.catererlicensee.com

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

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

Published by Published by

Sector Expresses Concern as Interest Rates Remain Unchanged...

Issue 185

CLH DIGITAL

3

...But Could Rise Again, says Bank

(CONTINUED FROM FRONT COVER)

back to 12.5% like they did during Covid, which saved many businesses and many jobs and would ultimately give the industry breathing space, it would save businesses. The other thing is extend the business rates relief, because at the moment its going to drop away on the first of April, on average that would add about another £12,300 to every operators bill, we are re talking about £1,000 a month”

TO EARLY TO THINK ABOUT CUTS However, Andrew Bailey said it was “much too early to be thinking about rate cuts”.

“We will keep interest rates high enough for long enough to make sure we get inflation all the way back to the 2% target,” he said.

Inflation, which measures the pace at which prices are rising, stood at 6.7% in the year to September.

The Bank expects it to fall to 4.8% in October and drop further next year, as energy and food price rises ease.

TIPPING POINT UKHospitiality CEO Kate Nicholls said: “High interest rates pile further pressure on the hospitality sector, particularly for businesses that had to take out loans during the pandemic in order to survive. Operators are now facing higher repayment costs for such loans, at the same time trying to fund soaring bills for energy food and drink”.

“Rates need to come down asap to avoid a hard economic landing-already passed the tipping point and impact on jobs, growth and investment will be significant without support and rates relief”.

CUT VAT Speaking on TV the day before the BoE’s announcement Manchester’s night-time czar Sacha Lord said the outlook for the sector looks “bleak”, saying: “For the first time ever on record we now have less than 100,00 pubs in the whole of the UK, and that is devastating. The pub is a British institution. The Chancellor will be making a statement and there are two things operators are waiting for and if he does not implement these two mechanisms then I know people who are going to trade through Christmas and quite simply hand the keys back in January because it an untenable situation”. “ It is a very worrying moment Christmas is around the corner and operators can take up to a third of their whole annual income in December, and from what we are seeing at the moment it looks like footfall and bookings are slightly dropping away.”

“If I can touch on the two key things that the whole of the industry are calling for the Chancellor to make a comment on the 22nd of November and implement, which is firstly VAT, we pay 20% in hospitality, other countries in hospitality in Europe pay on average between 8 and 9 percent, so what we are saying is reduce it

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“On November 22nd it’s all eyes on the Chancellor we will see if he will support hospitality or turn his back on it”.

INTERVENTION NEEDED Federation of Small Businesses (FSB) National Chair Martin McTague said: “This will at least be a relief for small businesses that we seem to be at the end of continually rising rates.

This means they can now strategise for growth, given that we’ve, hopefully, hit inflation’s peak.

“However, rates have got to start dropping soon as many businesses are reeling from the unwelcome effects of 14 consecutive base rate hikes. Our latest Small Business Index (SBI) has begun to show business confidence creep up, from -14.2points in Q2 of 2023 to -8 points in Q3. Now, in order for that figure to stabilise or even climb, targeted interventions are needed.

“Small businesses are really feeling the double impact of high borrowing costs and reluctant customers – an unwelcome mix in an era where the cost of doing business remains notably high.

“With the Autumn Statement on the horizon, businesses are holding their breath for supportive policies. Top of the agenda should be maintaining the 75 per cent business rates relief for SMEs in retail, hospitality, and leisure. It’s currently set to expire in March and losing it could be a knockout blow to sectors already on the ropes. It’s time the promised business rates overhaul actually happens.

“The Chancellor should also tackle the late payments issue head on by making clear that it’s not acceptable for large businesses to finance their working capital at the expense of small businesses. We’d also like to see the self-employed being able to deduct the cost of training from their taxable income. This could be a transformative policy in an era when entrepreneurs need to adapt constantly to new developments.”

Earlier this month it was reported in the Times that Stonegate Pub Company was considering selling up to 1,000 pubs to alleviate its debt burden, escalating interest rates increased the company’s refinancing costs. This move by the owner of the Slug and Lettuce and Be At One brands is part of its strategy to ease its £4bn debt, of which half will be maturing in July 2025.

The report added that Stonegate’s advisers for this sale, Barclays and Eastdil, could consider one of the bids from the parties and take forward into exclusivity in the coming days.

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Issue 185

Make Sure Your Bonfire Night Goes Off with a Bang There’s only a few dayss to go until Bonfire Night and this year, the fifth of November falls on a Sunday. And because of this, there’s a brilliant opportunity for landlords, publicans and caterers to attract some extra trade both earlier in the day and later on in the evening.

However, whilst many event organisers are focusing on the fireworks, leading licensing solicitors, Poppleston Allen is advising event planners to be aware of the risks and regulations that come with coordinating a pyrotechnic display.

Felix Faulkner, licensing solicitor at Poppleston Allen (www.popall.co.uk), said: “Everyone loves Bonfire Night and it’s always great to see so many communities come together to celebrate and enjoy both little and large displays. But, as we’re all aware, fireworks are made using the same substance Guy Fawkes made famous. So it is vital organisers are aware of the rules and regulations and have enough time to put these into practice to minimise risk.”

Faulkner has compiled a short guide to help advise event organisers.

WHO’S RESPONSIBLE FOR THE DISPLAY AND SPECTATORS’ SAFETY? If you’re organising a small local fireworks display, such as one at a sports club, school or village green, the event organiser will normally have responsibility.

If the fireworks display is provided by a professional fireworks display operator, then they will have shared responsibility for the fireworks alongside the organiser.

Are there any particular licences or insurances needed to purchase and let off fireworks?

Unless you are using a professional fireworks display operator, you are

restricted to using Category 1, 2 and 3 fireworks. Check the instructions before purchasing the fireworks. Category 1 are indoor fireworks, Category 2 are garden fireworks (for example selection box fireworks from supermarkets), Category 3 are display fireworks (the largest fireworks on retail sale) and Category 4 are not available to the general public.

Be aware that each different category of firework requires a different spectator safety distance, and it is of paramount importance that event organisers set adequate barriers to make sure the public are kept safe.

Most employers are required by law to ensure against liability for injury or disease to their employees if the fireworks display is a work function. For other types of events public liability insurance, whilst not necessarily a strict requirement, is strongly advised.

ARE THERE PARTICULAR CONSIDERATIONS FOR HOLDING A DISPLAY AT A PREMISES WITH ALCOHOL ON SALE/WHERE GUESTS CAN BRING THEIR OWN? If you are selling alcohol by retail or providing recorded or live music, then you will need an authorisation under the Licensing Act 2003. This will either be under a Temporary Event Notice or, if the location for the fireworks is regularly used for events it may have the benefit of a permanent premises licence which you may be able to use. If you do need a Temporary Events Notice, the event cannot have more than 499 people in attendance at any one time, including staff and performers. If using a premises licence, you will need to check very carefully the conditions on the premises licence to ensure you can comply, and have the full permission of the licence holder. If guests are bringing their own alcohol then there is no need for a premises licence..

Ensure the bar is well away from the display site, that under 18s are not permitted to purchase alcohol and remember that the excessive consumption of alcohol and the use of fireworks can be a dangerous combination.

DO I NEED TO HAVE A CERTAIN AMOUNT OF SPACE TO SAFELY HOLD A DISPLAY? You have to consider whether the site is suitable and large enough for the display, including any bonfire you might be planning. Check that there is space for the fireworks to land well away from spectators and also for any overhead power lines or other obstructions.

Check the prevailing wind and decide what you would do if the wind direction changed.

IS THERE A LIMIT ON HOW MANY PEOPLE I CAN HAVE AT THE DISPLAY? No, apart from the safe capacity of the location and the added responsibilities you will have if you have large numbers of people. Larger displays will require a greater degree of planning, stewards/marshals and involvement of the Local Authority, Fire Officer and the emergency services. If the event is licensed through a Temporary Events Notice, then remember that a 499 capacity limit applies to the licensed area. The fireworks can take place outside of the licensed area, e.g. in a neighbouring field, but the licensed area is the space where licensable activities can take place, and this is where the capacity limit applies.

DO I NEED TO TELL MY NEIGHBOURS I AM PLANNING ON HOLDING A BONFIRE/FIREWORKS DISPLAY? Although not a legal requirement, this is an absolute must. It will help reduce the likelihood of complaints, and allow people to make arrangements for their pets. Good neighbour relations are crucial to the successful operation of a premises. Equally, many councils have Safety Advisory Groups who are often happy to advise - contact your local council for more information.

Charity Offering Prisoners A Second Chance Through Careers In Catering Wins National Award A charity that gives offenders a second chance through offering training and careers in hospitality and catering has been honoured with a national award.

The Clink Charity was named runner up in the Learning and Development Programme of the Year category at the Inspire Justice Awards, delivered by Skills for Justice.

The Clink Charity was set up in 2009 with the aim of reducing reoffending through the training and rehabilitation of people in prison, operating dedicated training kitchens and fine-dining restaurants at HMPs Brixton, High Down and Styal.

Since 2009, The Clink Charity has trained in excess of 400 prisoners across HMPs Brixton, High Down and Styal alone, with more than half of those enrolled receiving National Vocational Qualifications (NVQs) awarded by City & Guilds.

In 2021 the charity rolled out its ‘Clink Kitchens’ initiative to expand the available training on offer to more and more prisoners across

England and Wales. Clink Kitchens see students from 30 sites across the country train towards NVQ Levels 1 and 2 in Food Preparation and Cookery in their existing prison kitchens. 50 training places have been created so far and by the end of 2022 over 200 men and women had trained on the scheme.

Accepting the award, The Clink Charity Chief Executive Yvonne Thomas said: “Through our continued partnership with His Majesty’s Prison and Probation Service, The Clink Charity is able to deliver extraordinary outcomes for individuals and society at large.

“We helped to secure employment for 70% of our graduates by the end of 2022, whereas the overall rate for the general prison population is 17%.

“This just goes to show how effective vocational training can be at helping people to turn their lives around and reducing reoffending, and I am delighted that our efforts are being celebrated and recognised.”

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Issue 185

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Hospitality Investors Spy Potential in Corporate and Urban Markets Responding to Questex's latest Hospitality Investor Sentiment Index, industry investment leaders expect hospitality’s corporate business to bounce back in 2024, with confidence growing 4.6 points to an index score of 52.8 in Q4 2023.

The focus on investment in urban markets means leading investors have returned to limited-service hotels with an 8.3point increase to an index score of 58.3. Factoring in ESG and the scarcity of prime sites for development, they are also exploring refurbishment and repositioning opportunities as well as adjacent spaces. The proposition of these opportunities have been boosted by the support of local governments. In Rome and Milan for example, municipal authorities have permitted office-led conversion projects enticing global developers into cities.

By contrast, while leisure travel will undoubtedly remain strong, socio-economic and climate change issues mean investors are predicting slower growth in this sector. Confidence in leisure demand in the next 12 months has fallen by 10.9 points to an index score of 44.4, the lowest since the survey relaunched.

While the overall sentiment was one of ‘frustrated pessimism’ as major markets slow down, there are signs that hospitality investment is still buoyant. Investors showed an increase in positive sentiment toward their focus on the sector relative to other asset classes and property sectors, up 10.1 points since Q3.

The war in Ukraine, and the Israel-Palestine conflict are unsettling factors for international travellers and tourism, leading to nervousness among investors that it will have a further impact on decision making and cause further delays.

Speaking on the latest investor sentiment results, Joe Stather, VP market lead, operational real estate at Questex Hospitality, said “The Q4 Hospitality Investor Sentiment Index is a good barometer for the type of activity and market environment that we should expect for 2024, barring any social, political or economic curveballs between now and the end of the year.

Hospitality investors have reported growing confidence in the corporate sector for the first time in six months.

In addition, the seemingly climate-related wildfires in key leisure locations such as the Greek islands, the Canary Isles, Sicily, Turkey and the Algarve over the summer will undoubtedly have dented the confidence for leisure-based visitation to these locations.

These factors also sit alongside economic challenges faced by travellers with the rising cost of living and inflated prices from hotel and airlines as they sought to claw back some of their pandemic-led losses.

This shift in confidence means appetite for resort investment has shrunk by 6 points to 48.5, the lowest it has been this year, whereas focus on urban investments have seen an 11.3 point increase in the last quarter.

“In an interesting but not unexpected turn, investors heads are turning to the corporate segment of the market, at the expense of a leisure market which is expected to plateau in 2024. There will likely be lower expectations regarding top line revenues which, with sticky cost inflation, will put even great pressure on profitability.

“With the potentially of slower market growth, and relatively high hurdle rates, we will see asset management remain in sharp focus, with many investors continuing to look to the tech stack and ESG as ways to create incremental income and value.”

Latest Appeal Stats Show Business Rates Appeals System Creaking Under Pressure The latest business rates appeal figures announced November 2 reveal that the business rates system and in particular, CCA, the Check Challenge Appeal Business Rates Appeals System isn’t up to scratch with many businesses in all sectors, including leisure/hospitality still struggling to get their business rates appeals through the system, according to business rates experts at Colliers According to government statistics, in the first sixth months of the new 2023 list (1st April to 30th September 2023), 30,950 Checks (the first part of the appeal process) were registered of which almost 40 %,12,160 still remain outstanding. Only 2,530 have progressed to the Challenge stage and of these Challenges, only 180 have been resolved (a low 7 %). In addition 8.3 % of all Challenges have been labelled as “incomplete” by the VOA and therefore void. Given the difficulty for businesses in registering a Check in CCA in the first place, with the amount of detail businesses need to provide so that most businesses now have to use professional rating surveyors, Colliers says this level of rejection, often on a technicality, is unacceptable and shows how arduous this system is for ratepayers.

Colliers also questions the system whereby the VOA has 4 months to decide whether a Challenge is valid, but on receiving the news that the Challenge is “incomplete” the rate payer or their adviser can, in many

cases, only be given 24 hours to dispute this.

Looking at the CCA stats for the 2017 list, also reported today, the picture becomes even more concerning. The latest figures reveal 37,470 Challenges against the 2017 list are still outstanding. This means almost seven years after the start of the 2017 rating list, 21% of the appeals submitted have not been resolved.

“The VOA’s lack of progress in resolving these high appeal numbers should certainly raise eyebrows. “ says John Webber, Head of Business Rates at Colliers.

John Webber continued“ The figures today reveal that the VOA is seriously under pressure. Given the Government’s promise of three yearly revaluations, the next list will be in 2026 with a Valuation date of April 1st, 2024. The VOA will therefore need to get working on this next year. We believe the VOA is under resourced to deal with the new list and the backlog we are still seeing from the 2017 list as well as the current 2023 list . Against this background it is perhaps not surprising that there has been pressure to reduce the Challenges from the 2023 list- with so many now labelled “incomplete” and thus void, despite the fact that most of these have been submitted with professional help.”

None of this bodes well for any business trying to appeal their business rates”.

He concludes, “The VOA keeps trying to frustrate ratepayers in appealing their rating assessments, but even with the hurdles in place businesses are continuing to challenge their assessments. The suggestion that CCA is working has been blown out of the water with these statistics. The burden of business rates is too high and the lack of transparency about how their bills are arrived at is the root cause of this shocking number of people trying to appeal their rate bills.”

Reinventing Hospitality: The Strategic Power of Operational Tech Investment 6

CLH DIGITAL

Issue 185

By Stephane Bensoussan, Head of Operations at dizmo (www.dizmo.com) and the product owner of Planisy (www.planisy.com)

In hospitality environments, operational planning can be a stumbling block, hindering productivity and the effective utilisation of essential resources. Traditional in-house enterprise tech can fail to provide the flexibility these businesses require, undermining the quest for better communication and efficiency. With almost a third of UK hospitality businesses at risk of closing due to the post-pandemic industry climate, it is more vital than ever to replace failing systems and embrace digital transformation.

Lessons learned from turbulent events, such as the pandemic and Brexit, underscore the industry's specific need for technology to support operational needs, streamline database management, and enhance communication.

REINVENTING RESOURCE PLANNING The first important step in integrating a digital transformation strategy is investing in technology to assist operations.

A recent survey of hotel operators reported that 38% of respondents cited inadequate software tools as the most significant barrier to their effective use of business data, and 44% are committed to making systems more flexible and adaptable. Investing in more advanced technology is a foundational layer of a business which cannot be overstated.

The hospitality industry, with its myriad resource requirements, demands an innovative approach to resource management and organisation. Multi-resource planning technology offers a radical reinvention, enabling efficient planning, assignment, and scheduling of personnel, equipment, materials, locations and events. Streamlining this complex task and providing a holistic view across teams can be game-changing for managerial staff in terms of productivity.

Effective and intelligent resource allocation is vital, particularly during challenging times and busier seasons.

Hospitality environments need an agile platform where all resources can be catalogued, viewed, and organised within one intuitive interface instead of storing data between spreadsheets and across multiple task planning and communication systems.

NAVIGATING UNCERTAINTY AND SUPPORTING AGILITY The hospitality industry navigates turbulent factors characterised by fluctuating seasons, staffing challenges,

economic instability, and supply chain disruptions. It must also be prepared for unexpected events, whether regional or global. Investing in technology that can assist administration becomes crucial to support services through uncertain periods and manage stressors effectively.

A common struggle involving incorporating new technology into working environments is often the adaptation period for staff. In the high-intensity world of hospitality, overly complex technology requiring lengthy training is incompatible. New systems must be simple to understand, have intuitive interfaces, and, above all, be user-friendly for personnel with any technological skill level. When choosing operational systems, hospitality leaders must consider these factors. Truly effective technology must seamlessly integrate into existing daily functions and tasks, improving efficiencies instead of adding complications.

COMMUNICATION AND COLLABORATION A lack of effective communication and organisational support for collaboration can cause stress among staff and negatively impact job satisfaction and, ultimately, staff retention. Considering a recent State Of Hospitality Operations report states hospitality vacancies have risen by 72% since Brexit, staff satisfaction and well-being must be a priority to ensure business success.

Communication and collaboration among various teams in hospitality environments are pivotal to improving the guest experience and achieving better efficiency. More robust planning technology acts as a catalyst for fostering such collaboration. By providing a unified platform for seamless communication and resource visibility, this technology can enable different entities to work together effectively, optimising the entire hospitality ecosystem. Planning and scheduling data must be available to every staff member, in any location, at any given time, and on any device, unconstrained and adjustable in minutes when required.

FUTURE-PROOFING THE HOSPITALITY SECTOR The importance of holistic resource scheduling in a rapidly evolving hospitality landscape cannot be underestimated by business leaders. By embracing a reliable layer of operational technology, stakeholders in the hospitality sector can address productivity constraints, revolutionise departmental functionality, and quickly navigate uncertain environments. This investment in technology will lead to improved profitability and a stable platform for continued digital transformation to occur.

As the industry evolves, companies prioritising the right technology to assist operations will be better equipped to thrive amidst challenges, ensuring success. With intelligent, intuitive, and capable technology at their disposal, hospitality professionals can unlock their business’s true potential, remodelling the customer experience and transforming the future of the industry.

A Traditional Pub In Penrith Has Reopened Following An Investment With Punch Pubs & Co An investment by Punch Pubs & Co has helped to relaunch a pub in Cumbria’s Eden Valley, with a new face behind the bar amongst one of its numerous changes.

The Station Hotel reopened its doors with a brand-new style.

Moving back into the hospitality industry, Publican Tony Hughes says he is looking forward to adding some new elements to the traditional pub, whilst also retaining some of its existing qualities and quintessential characteristics.

“There’s lots of competition where we are,” said Tony, “but we’re hoping that we can offer something new to the community. What we can offer that other pubs in the area can’t, is our unrivalled views of the castle grounds from our beer garden.”

The £140,000 investment with Punch Pubs & Co includes the renovation of the pub’s entire downstairs bar, toilets, and upstairs function room.

The function room, which will be open to the public for celebratory and corporate event breakfasts and takeaway items seven days a week.

Close by to the North Lakes, the pub has nine ensuite guest rooms to accommodate tourists and visitors, available to book directly through the Hotel’s website.

Punch Pubs & Co Operations Manager Becky Davies said: “I am really excited about the re-opening of The Station and look forward to continue to work with Tony on his exciting plans for the future, which include a second phase in the New Year for the letting bedrooms.”

Welcome To Choice... It’s Not So Black and White Anymore For years your customers have had just one choice when it comes to the black stuff – now there is another, and it might just be better. Now available as part of BrewDog’s headliner range, Black Heart is a 4.1% ABV classic draught stout alternative, brewed in and for this century.

THE BEER A no-nonsense dry-Irish style stout. Chocolate and extra dark crystal malts give layers of roasted, toasted coffee and cocoa, with a hint of caramel coming through. It’s smooth, it’s creamy, it’s all head and it’s all heart.

THE CATEGORY OPPORTUNITY

DISCOVER THE ALTERNATIVE At BrewDog we believe drinking beer is about discovery and experimentation, with a mountain of different types and styles available. However, when it comes to stout, there really is only one choice in most pubs and bars and has been for years. As the experts in taste and quality, we have worked with our brewers to develop a classic draught stout, that can be offered to those looking to try something new.

With flavour at its core, Black Heart is already introducing more younger consumers to the stout category, indicating its potential to drive further growth by appealing to those that have all but given up on the chance of a stout alternative.

Stout is the second fastest growing beer category +10.9%, worth almost £1bn (£947m)

What if it’s better?

It grew +8.8% in value and +0.9% share in the last three years – exceeding pre-covid levels1

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Draught Stout has 97% Category Share, but with the category dominated by just one brand, this provides a huge opportunity for an alternative premium stout to drive further growth and higher margins

Available NOW in 50L KEGS and to be poured through a NITRO LINE. Also available iconic assets including hero font and tap handles, glassware, POS and staff t-shirts.

For more information, visit https://www.brewdog.com/uk/black-heart, or contact us on salesenquiries@brewdog.com or see the advert on page 3.

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Uptick In Company Insolvencies Driven By Leisure, Hospitality And Retail Sectors, Says RSM UK Figures from the Insolvency Service show higher insolvencies in the 12 months ending Q3 2023 have been driven by increases in consumer facing industries such as leisure, hospitality and retail.

In the 12 months to Q3 2023, insolvencies in the accommodation and food services industry were up 48% and jumped 52% in wholesale and retail in the same period.

Robyn Duffy, senior analyst for consumer markets at leading audit, tax and consulting firm RSM UK, said: ‘The retail, leisure and hospitality industries will have experienced one of their toughest trading environments to date over the last year.

Post-lockdown hopes for a rebound were high, with the anticipation that pent up demand would be unleashed. But high inflation sucked that demand out of the market and caused an increase in input costs across every area of the business, from raw materials to utility and fuels bills. These industries have also struggled to bring staff back into the workforce, which has led to significant wage rises in a bid to keep up with competitors and secure talent. As a result, we’ve seen the dial on insolvencies move significantly in the past 12 months.

‘But if we look at the data, we can expect that a peak in insolvencies has now been reached across both sec-

tors. Indeed, RSM’s insolvency predictor model* implies we’ve reached the tip of the iceberg and that insolvencies should fall during the remainder of 2023 and over the course of next year. This is supported by the fact that insolvencies in the last two quarters in hospitality remained flat, and retail insolvencies decreased this quarter from 988 in Q2, to 910 in Q3. This is promising news for these sectors and indicates that the distress we’ve seen, particularly amongst smaller businesses, is finally beginning to ease.

In the retail sector, many businesses have made significant efforts to drive down excess stock throughout 2023, which will have helped ease pressures on balance sheets. This, coupled with the easing of input costs certainly paints a rosier picture on the supply side for these businesses. For leisure and hospitality operators, the pain is a little more acute with food prices coming down more slowly. But we expect this trajectory to continue. And when coupled with lower energy bills this indicates that the distress we’ve seen will lessen.

‘The outlook for demand is also looking more promising with consumers’ real earnings in growth, interest rates looking likely to have reached their peak, and prices coming back down to more normal levels. There are certainly reasons to feel optimistic in both sectors at present.’

Drinks Sales Flatten After Storm Babet Rolls In

Widespread bad weather ended a strong run for On Premise drinks sales last week, offsetting boosts from England’s knock-out games in the Rugby World Cup. After eight weeks of growth out of nine in the Daily Drinks Tracker from CGA by NIQ, year-on-year average sales in managed venues fell marginally by 0.2% in the week to last Saturday (21 October). Storm Babet reduced pub and bar visits across the week, with daily sales down by 10% and 6% on Wednesday and Friday (18 and 20 October), two particularly rough days.

There was better trading on England’s two World Cup matchdays.

Drinks sales were 5% up on both Sunday and Saturday (15 and 21 October, when England beat Fiji and lost to South Africa respectively.

The rugby made it another good week for the LAD category.

Beer sales (up 4%) were in year-on-year growth for the 11th week in a row, while cider (up 3%) shrugged off the poor weather too.

Wine (up 0.2%) and soft drinks (down 4%) were weaker, while spirits (down 9%) was the lowest performing category, as it has been for most of 2023.

“It’s been a generally good September and October for pubs and bars, but Storm Babet sank midweek trading in some regions last week,” says Jonathan Jones, CGA by NIQ’s managing director, UK and Ireland. “Operators and suppliers will now be hoping for a boost from Halloween occasions before the countdown to Christmas begins, and there is all to play for over the last two months of the year.”

750 Pubs Set to Close in First Half of 2024 as Rising Costs Push Sector to the Brink Issue 185

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The beer and pub sector as a whole provides £26bn of value for the British economy and almost one million jobs across the supply chain. Moreover, this brutal economic climate for pubs and brewers specifically is set amidst the backdrop of a cost-of-living crisis that has left consumers with significantly less disposable income, putting further pressure on pubs as customers spend less.

The British Beer and Pub Association is calling for immediate Government action as a new report from Frontier Economics suggests energy bills 300% higher than pre-pandemic levels combined with tax pressures are the reason for the dire economic climate facing the beer and pub sector. As British Summer Time comes to an end, predictions of another cold winter and continued price volatility due to geopolitical tensions means that the industry is looking at the loss of another 750 pubs in the first half of 2024.

Tim Black, Associate Director of Frontier Economics said: “The economic pressures facing the pub and brewing sector remain substantial, as our latest report shows. Record cost inflation has had to be passed on through higher prices for businesses to survive, despite consumers cutting back on spending due to severe cost of living pressures. While inflation rates have eased, costs & prices are not expected to fall back to earlier levels, and consumers continue to face very tight budgets. Meanwhile as government support measures on energy and business rates tail off, and alcohol duty is raised, this creates further cost pressures to manage.

Unless the Chancellor acts in the Autumn Statement just three weeks away, the beer and pub sector faces not just sky-high energy bills, but the double hammer blow of a £12000 business rates increase and a beer tax hike of unknown size, which many pubs will fail to survive. All of which combines to paint a dire economic outlook for Britain’s historic pubs.

With pub closures in England, Wales and Scotland already having spiked by 75% in the first half of 2023, the continuation of that trend will result in around 750 pubs calling last orders for the final time in the first half of next year. As a result, the BBPA are urgently calling on the Government to extend small business rates relief, rule out an increase in beer duty and implement the recommendations of Ofgem’s review of the non-domestic energy market. This action will protect pubs that are integral to communities and drivers of local growth throughout the country.

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“The sector is working to mitigate and adapt, but some business failure is inevitable. It may be important to look for areas where targeted support can help to offset the worst of this, given the key role the sector plays in communities across the UK.”

Energy prices remain the number one reason for pub closures. Despite this, the Government significantly scaled back support for pubs earlier this year, with energy bills estimated to be almost £20,000 higher over a year as a result. Pub closures are increasing sharply, with the number of closures in the first half of 2023 almost as high as in the entirety of the year before leading to major brutal projected rate of closure in future.

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “The crisis our pubs and brewers are facing in paying their sky-high energy bills never went away, and the cliff-edge faced earlier this year as the Government withdrew support means pubs will again face a struggle to afford to keep the lights on and the bar warm this winter. Meanwhile, they also face on average per pub a £12000 increase in business rates next April and a tax hike of an unknown amount. These are economic circumstances no sector could wholly survive.

There has been a 43% overall cost increase for pubs since 2019, however, the Frontier Economics report outlines that beer has only increased in cost by 12% in the same period This is half of what other consumer goods have increased on average, as pubs and brewers have absorbed the wider cost increases so that they can to keep beer affordable for their loyal customers who have seen their budgets stretched due to the cost of living crisis.

“The Government must intervene to stop the decimation of our sector, and the jobs and prosperity it brings to towns and villages across the country. By ruling out the massive increase in business rates and beer duty both scheduled for next April and implementing the recommendations of Ofgem for regulation of the nondomestic energy market, the Government has the chance to return pubs to the invaluable engines of truly nationwide economic growth that they have potential to be.”

Two Boxers Help Shepherd Neame Officially Reopen Its West End Pub, The Tom Cribb photo from one of my own fights!”

There was some friendly sparring behind the bar as independent family brewer and pub company Shepherd Neame’s newly refurbished West End pub the Tom Cribb was officially reopened last night (Tuesday, October 24).

Professional boxer Alex Branson-Cole is the first professional boxer from Faversham in more than 60 years. Jonathan Neame presented him with £1,500 on the night to mark the start of a new sponsorship agreement.

Situated just off Leicester Square, the pub is named after bareknuckle boxer Tom Cribb, who became a world champion and ran the pub when he retired from the sport, has undergone an £800,000 transformation.

Alex, 30, who made his professional debut last year as a middleweight, said: “I grew up and still live in Faversham, so it is extremely special to have Shepherd Neame joining me on this journey. The brewery has a long history within the town and a great reputation – the positive impact it has on the town is incredible. I hope to add to that and inspire the younger generation. I’m excited for what the future holds.”

The 18th century pub, which has boxing memorabilia displayed on its walls and a new function room named after Cribb’s great boxing rival Bill Richmond, kept its heritage alive with former WBA world champion boxer Barry McGuigan officially declaring the pub open to great cheers.

He added: “The Tom Cribb looks fantastic, and it is great to see all the boxing memorabilia on show. I’m really excited to begin this new partnership with Shepherd Neame and would like to thank Jonathan Neame and the team for their support.”

He was joined behind the bar by Chief Executive Jonathan Neame and up and coming professional boxer Alex Branson-Cole, who pulled no punches as he pulled the first pint.

Both boxers live near Faversham in Kent, where Shepherd Neame’s brewery is based.

Barry, known as the ‘Clones Cyclone’, who is former President of the Professional Boxing Association, said: “I was delighted to be invited to join the team for the opening of this unique pub. It is very special now and always was, as far back as the 1800s, as Tom Cribb was one of the greatest fighters this country has ever produced. The pub is looking great and it was fantastic to see all the boxing memorabilia on show – including a

Jonathan Neame said: “It has been a labour of love for us at Shepherd Neame to conserve and restore this well-loved London pub to such a high standard. We were delighted to welcome boxing legend Barry, and up and coming boxing star Alex from our home town of Faversham to officially open the pub, helping to keep its unique boxing heritage alive.

“We are incredibly proud of the pub’s new look and offer, which is already proving popular with customers, and we look forward to welcoming many more through the doors.”

The Law Has Changed On Single-Use Plastics – What Do Businesses Need To Know?

Whilst previous campaigns on the responsible disposal of plastic items have urged many businesses to think more sustainably, a number of them still rely on single-use plastics.

certain single-use plastic items as of October 2023.

We use 4.7 billion plastic straws, 2.7 billion items of single-use cutlery, 721 million single-use plates, and 316 million plastic stirrers every year – but only 10% of these items are recycled and many find their way into our ocean. According to recent studies: “The flow of plastic into the ocean is projected to nearly triple by 2040. Without considerable action to address plastic pollution, 50kg of plastic will enter the ocean for every metre of shoreline”1.

• straws • cotton buds • drink stirrers • plates, bowls and trays • cutlery • balloon sticks • polystyrene food or drink containers • polystyrene cups

To address these environmental issues, protect our marine wildlife, and ultimately eliminate all avoidable plastic waste, The Environmental Protection (Plastic Plates etc and Polystyrene Containers etc) (England) Regulations 2023 prohibits businesses from supplying, selling or offering

The ban includes the following items:

If businesses fail to follow the new rules, they risk being investigated by their local authority, which has the power to conduct inspections and issue fines to those

that break the law.

Whilst the ban on single-use plastic is beneficial for the environment, we understand that navigating consumer law and how it applies to your business can be complex. So, whether you’re a takeaway business, a retailer, or a charity organisation that uses single-use plastic products in any way, the latest Business Companion guide on single-use plastics is here to help you. This free resource covers all the key areas of the ban in detail, so you can be prepared and adapt accordingly. Visit the website to find out more: bit.ly/single-use-plastics-ban 1 *PEW Charitable Trusts and SystemIQ. “Breaking the Plastic Wave: A Comprehensive Assessment of Pathways Towards Stopping Ocean Plastic Pollution,” 2020.

“Bad Experience” at a Hospitality Venue Diminishes Brand Loyalty 10

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A new report has revealed that the key to driving loyalty among consumers is delivering consistently great experiences, with 49% saying a few bad experiences is the number one reason they become less loyal.

Zonal’s latest GO Technology report in partnership with CGA by NIQ, also reveals that consistently great experiences are rated more than value for money or even discounts and deals.

The survey of more than 5,000 UK adults shines a light on the importance of getting experiences right, not just the first time but time and time again. The latest figures also found that more than half (52%) of consumers say they now have higher expectations of the brands they are loyal to due to the cost-of-living crisis, and the figure rises to 64% among those in the 18-to-24-year-old age bracket.

When asked what the main reasons for reducing loyalty were, the following five reasons came out on top: - If I had a few bad experiences (49%) - If they raise the prices (37%) - If I had one bad experience (24%) - If I don’t get value for money in the cost-of-living crisis (24%) - If they were involved in controversy (23%) Whilst loyalty schemes are not the main factors determining whether customers keep returning to a venue,

well over half (58%) of consumers said that these schemes represent good value for money and nearly half (47%) of consumers have joined a loyalty scheme to save money since the cost-of-living crisis.

Commenting on the findings, Olivia FitzGerald, Chief Sales and Marketing Officer, Zonal, said: “Brand loyalty is vital to the success of any hospitality businesses – a loyal customer base typically means higher visit-frequency and spend, which drives profit. However, this research shows that, in order to retain customer loyalty, it’s not enough to offer cheap prices or deliver good experiences some of the time. Consistently great experiences are the key to success.

“With over half of consumers saying that loyalty schemes represent value for money, operators would benefit from thinking carefully about how to design loyalty schemes that highlight great experiences at great prices.

Having a digital loyalty tool in place makes it easy for operators to control accruals, rewards and redemptions, even for completely bespoke schemes. All this feeds into providing those exceptional experiences that customers expect, encouraging them to return time and time again.”

Karl Chessell, Director – Hospitality Operators and Food, EMEA, CGA by NIQ added: “In a competitive and cash-conscious market, brand loyalty is more important than ever. But it’s also precarious, and something that is hard to win but also easy to lose. Consumers are ready and willing to stay loyal to their favourite brands or venues, but they also know that if they don’t get what they want, then there are plenty of other options to choose from.

This research makes clear that operators have no short-cuts to loyalty: it can’t be achieved overnight or bought. True loyalty is organic, and organic and is only achieved through relentless focus on the fundamentals of hospitality over weeks, months and years. Consistency of delivery is operators’ biggest challenge — but it’s their biggest opportunity too.”

SLTA ‘Bitterly Disappointed’ Over Glasgow LEZ Legal Challenge Outcome The (SLTA) Scottish Licensed Trade Association has said it is “bitterly disappointed” that a long-established Glasgow family business has lost its court battle against the city’s low emission zone (LEZ).

Car repair firm John Paton and Son, a family firm, sought to challenge the legality of Glasgow's LEZ as well as the national regulations which set out the financial penalties for LEZ breaches.

The second phase of the low emission zone came into operation in June with the aim to improve air quality in Glasgow city centre by limiting the type of vehicles can enter the area.

Lady Poole deemed that low emission zone was lawful and proportionate after business owner William Paton lodged a petition for a judicial review of the scheme.

Paul Waterson, SLTA media spokesman, commented: “The hospitality industry is vitally important to the Glasgow economy and depends on

people being able to access the city with ease, whether that’s by public transport, private vehicles or taxis.

“Preventing older vehicles from entering the city centre – and fining owners if they do – presents another barrier to businesses that are still recovering from the pandemic and now dealing with a wave if economic challenges including continued increases in utility charges and rising supplier costs.

“With many pubs, restaurants and late-night venues also facing challenges presented by the cost-of-living crisis which is leading to a slowdown in trade and some already having been forced to reduce their trading hours to cut costs the LEZ in Glasgow is certainly not helping.

“Scotland’s pubs and bars face a continued barrage of economic challenges and we renew our call on the UK and Scottish governments to assist us in dealing with these.”

Glasgow publican Billy Gold, owner of the Hielan Jessie in the city’s Gallowgate and president of Strathclyde LTA, said that despite the ruling he hoped Glasgow City Council would take a “common sense” approach by trying to “reach some sort of common ground”.

He said: “This would allow, for example, suppliers like small, independent food companies, artisan brewers, DJs and so on to perhaps receive a ‘city centre pass’ to allow one or two trips into the LEZ per week.

“The council could also consider providing a pass for businesses to purchase at a reasonable cost to allow a transitional phase until such times that those with older vehicles can replace them.

“Replacing and upgrading vehicles is not an option for many businesses just now because of current financial pressures.”

Thatchers Introduces Apple and Blackcurrant Variant To Its Range of Fruit Ciders Thatchers Cider is extending its range of fruit ciders with a new Apple and Blackcurrant variant.

particularly in Scotland and the North of England where fruit cider is so popular.

The new cider will be available for the On-Trade in 500ml glass bottle and as an infused fruit flavour for the Thatchers Fusion Font. Thatchers Apple & Blackcurrant is also being introduced to the Off-Trade in both can and glass bottle format.

“Our new Apple and Blackcurrant flavour is different to any other dark fruit or berry ciders and provides a clear opportunity for operators to benefit from the strong rate of sale that ciders from Thatchers generate, thanks to our total dedication to quality and great taste.”

Thatchers is no stranger to the Apple and Blackcurrant flavour profile, having served a Dark Berry cider in the On-Trade as part of its trio of draught Fusion Flavours for the past two years, and with a loyal customer base in the channel serving as a strong consumer pull. Apple and Blackcurrant will replace Dark Berry within the Fusion Font.

Jonathan continues, “Consumers like to be excited and enthused by new flavours, and we know based on our feedback from the trade that consumers love this type of flavour on draught. Launching in 500ml bottle which is the most popular On-Trade packaged format for cider, allows more customers to sell from the fridge without the commitment of a draught install.”

The 4%abv Apple and Blackcurrant will also sit in Thatchers cider bottle range alongside Blood Orange, Katy, Zero and Rosé. With a proven track record in market leading innovation, each of these brands has helped reinvigorate the cider category, with Thatchers Blood Orange in particular becoming the biggest BWS launch of 2022.

Thatchers Apple and Blackcurrant will be launched in limited distribution from November with extended distribution into Spring 2024. It is set to be a must-stock drinks brand of the year.

Thatchers Apple and Blackcurrant is a rich, refreshingly fruity cider, created with the sweetest dessert apples, a fresh berry aroma and bold natural blackcurrant flavour.

Jonathan Nixon, Thatchers Commercial Director says, “We know the category needs reviving and that there is huge potential ahead for a fresh approach in the category due to the continuing popularity of the flavour,

As the UK’s fastest growing cider maker, Thatchers Cider has a proven track record in fruit cider launches, where it now holds the #3 position in the market.

With the provenance and heritage of Thatchers behind it, Apple and Blackcurrant cider will be aimed at the 25-40 year old age group. It is made with dessert apples including Fuji and Gala, with natural blackcurrant flavour to give a rich and fruity character.

Visit www.thatcherscider.co.uk

Issue 185

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Industry Unites To Encourage Uptake In Hospitality Careers tackle the recruitment challenge. We’re calling on industry to sign up to the Pledge as ambassadors and visit their local secondary schools. Ambassadors will be equipped with campaign toolkits and props to engage with schoolchildren and demonstrate the exciting opportunities that exist in our industry. Now is the time for people who have carved out a career in the industry to give something back.”

Senior industry leaders have united in a programme of autumn school visits designed to encourage more young people to consider a career in hospitality.

Compass, Elior, Punch Pubs, Sodexo and Nestlé Professional® will join Kate Nicholls OBE, Chief Executive of UKHospitality, and Chris Gamm, CEO of Springboard, visiting schools across the UK to help improve the perception of hospitality careers.

UKHospitality Chief Executive Kate Nicholls OBE said:

The school visits mark the start of a big recruitment drive by the Choose Hospitality Pledge. Co-founded by Nestlé Professional, Choose Hospitality and Springboard CareerScope, the Choose Hospitality Pledge is seeking motivated ambassadors to help educate secondary students about the industry’s wide range of entry-level roles and training opportunities, the breadth of roles available – dispelling the ‘only chef or waiter’ myth – as well as the many career pathways on offer.

“As the third largest private sector employer in the UK, it’s essential that we shine a light on the fantastic career opportunities that hospitality can provide, and education plays a key role in attracting the next generation of British talent. While only 10% of jobs in hospitality are currently recognised by the UK government as skilled, our industry is filled with highly trained and motivated professionals, and more roles need to be recognised to ensure we continue to attract young workers to the hugely rewarding careers on offer and bring in the skills that we need.”

Commenting on the new school’s programme this autumn, Nestlé Professional managing director, Katya Simmons, said: “Hospitality businesses are more than twice as likely than other industries to experience challenges filling vacancies1. To address this, we are leading an industry alliance urging hospitality ambassadors to step forward and promote the industry to young people. The Pledge has been created by us with Choose Hospitality and Springboard CareerScope, and is garnering support from a growing number of hospitality and industry leaders.

“Together with our founding partners, we’re galvanising the hospitality industry in the UK to unite and help

The Choose Hospitality Pledge gives school leavers the opportunity to experience how dynamic, rewarding and exciting the sector is as a career. It aims to reshape perceptions of the hospitality sector and ignite a passion for careers among young people.

To give back to your profession by inspiring the next generation of talent, please register as a Choose Hospitality Pledge ambassador by visiting: https://my.careerscope.uk.net/ambassador-signup.

Proper Pubs Raises Over £43,000 for Local Charities in Three Months Proper Pubs, the community wet-led operator division of Admiral Taverns, which has more than 185 pubs across England, Scotland and Wales, has raised an incredible £43,500 for local charities and community initiatives in the three months to October 2023. This is the latest fundraising milestone for the group having raised £80,000 in May for national mental health charity, Chasing the Stigma.

The operators of The Jolly Crispin in Stourbridge, Wendy and Mike – along with their daughter who is a key member of the team – raised £4,700 in one day, being crowned Proper Pubs’ West Midland’s Community Hero. The funds went towards installing a defibrillator at the pub, with the remaining money split between the Poppy Appeal, Macmillan and the Mary Stevens Hospice.

Proper Pubs continuously encourages its operators to host a regular schedule of charity fundraising initiatives throughout the year. These range from Christmas selection box collections to Easter Eggs and local foodbank donations as well as fundraising events to have lifesaving defibrillators installed.

The Brewery Arms in Saltney, Chester also raised an incredible £2,600 for a local child who was recently diagnosed with terminal cancer, to send him and his family on holiday through hosting an array of interactive games and activities. The operator, Warren, has also collected an additional £1,000 for several local football teams to go towards the vital equipment and kit needed to ensure the clubs can continue to run.

Proper Pubs recently installed its 126th defibrillator across its estate and in the lead up to Christmas, will begin its selection box collections, aiming to beat last year’s record of over 18,000!

To celebrate the hard work its operators put in to support their communities, Proper Pubs launched its Quarterly Community Hero Awards to recognise the pubs in each region that have gone the extra mile.

Pubs across its estate were extremely creative in raising money, from hosting family fun days to collecting clothes from customers to donate to a local women’s shelter.

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Matthew Gurney, Operations Director for Proper Pubs, commented: “On behalf of myself, and the whole team at Proper Pubs I would like to thank every single operator for their fantastic fundraising efforts. I’m absolutely blown away by the fact they have managed to raise such an incredible amount of money in just three months! Local communities are so important to us as they support our pubs, so it’s essential that we find ways to give back to them and I feel this is a little something to show our appreciation.”

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Issue 185

How to Deal with Bed Bugs in the Hospitality Sector

By Sophie Thorogood, technical training manager at Pelsis Group (www.pelsis.com) Bed bugs are one of the most-feared pests to be found in hotels.

This is because due to the nature of hotels, bed bugs can spread quickly causing an infestation that could have a significant negative impact on the business.

WHAT ARE BED BUGS Bed bugs are very small but not as most believe invisible to the naked eye, so you will be able to spot them. The most difficult part is that they like to hide away from light and are nocturnal so they can be difficult to find.

A typical bed bug is round, brown and 5-7mm in size. These are the adults, but you may also see lighter coloured and small individuals which are the growing stages.

Apart from seeing the bed bugs you may also see their faeces. This is usually brown to black and is small spots – it is most visible on lighter surfaces like mattresses and around wall sockets but can be present on the headboard of the bed or bedside furniture.

GOOD PASSENGERS Bed bugs are good passengers as they will cling to clothing, suitcases, books and furniture as modes of transport. So, with staff moving from room to room and guests coming and going on a regular basis the likelihood of bed bugs being transported is very high.

They can spread rapidly room to room via migration in search of a blood meal or spread inadvertently via a bed linen trolley which may be going from room to room.

MANAGING A BED BUG INFESTATION First, it is always best to call a professional pest technician if you suspect you have a problem. Bed bugs can

spread rapidly in number, especially with the amount of human movement between rooms at a hotel. A pest technician will have access to tools and insecticides that will be able to eliminate them quicker.

However, there are a number of ways in which you can help manage or prevent the issue.

The fundamentals of this are good cleaning and housekeeping. These are valuable tools to assist in managing bed bug infestations. Thorough vacuuming can physically remove the bed bugs from the environment making insecticide treatments more successful.

Ensure that the vacuum cleaner is emptied immediately after use to ensure the bed bugs are removed from the site as they have been known to get out of them, even after being vacuumed.

However, make sure you follow your pest technicians’ instructions on when you can start cleaning after insecticide is applied to ensure you don’t remove it.

Areas that are often missed when vacuuming include the edges of carpets, under beds or heavy furniture and the seams of fabrics in armchairs, mattresses and fabric-style headboards, which are good hiding spots for bed bugs.

USING HEAT AND STEAM Heat treatment is an effective way of killing bed bugs without using chemicals. Bed bugs including their eggs can be killed using a ‘hot wash’ (~60°C). If bed bugs are found, washing any bedding will reduce numbers and prevent them spreading to a new room.

Steam is another method of bed bug management, different tools are widely available to treat mattresses and soft furnishings where bed bugs and their eggs may reside.

The bed bugs die on contact with the steam and so if the steam doesn’t reach them, such as inside a mattress, they will survive. Steam also has no residual effect and so any bed bugs not found and treated directly with steam will survive.

Staff pest awareness training is vital. Ensuring your staff are aware of the signs of bed bugs and preventative measures to guard against them is key.

Parkdean Resorts Sets New Records In Great British Beach Clean

Jane Bates, Head of Sustainability and Procurement, Parkdean Resorts, said: “Dedication to our parks, people and planet is at the heart of our company’s mission, and so we are proud to participate in the Great British Beach Clean every year. Following last year’s success, we are thrilled to announce that this year’s event had a record number of parks and volunteers involved, which allowed us to collect the highest amount of litter yet. We are delighted to have had such an amazing turnout from dedicated volunteers and to be able to contribute to the Marine Conservation Society’s valuable work.”

Parkdean Resorts is celebrating the completion of this year’s Great British Beach Clean by announcing its record-breaking volunteer numbers and collection total. From 15th – 24th September, 392 volunteers from 59 Parkdean Resorts sites across England, Scotland and Wales collected a total of 620kg litter from UK coastlines, smashing last year’s record of 265 volunteers, 36 sites and 422kg of litter.

This year marks the 30th anniversary of The Great British Beach Clean, an annual event organised by the Marine Conservation Society. Litter data collected will help further the Marine Conservation Society’s conservation work and will also be included in the International Coastal Clean-up report.

Parkdean Resorts is the UK’s largest holiday park operator, and its 66 unique parks across the UK are home to over 3,500 acres of land including forests, peatbogs, rivers, beaches, and headlands in some of the UK’s finest beauty spots. Parkdean is committed to caring for its people, parks, and planet to create a positive environmental impact on nature and resources, and to acting responsibly for the long-term sustainability of its business.

Clare Trotman, Beachwatch Officer at the Marine Conservation Society, said, “We are so grateful for Parkdean Resorts’ support in organising so many events as part of this year’s Great British Beach Clean. By holding dozens of beach cleans around the UK, they have helped to make this year’s event even more successful.

Without our volunteers heading down to the beach to collect and record litter, we wouldn’t be able to do the work we do.

Their hard work allows us to campaign for a healthier, better protected ocean.”

Catering for Every Eventuality Catering and hospitality prides itself on reacting to changing conditions, like a sudden influx of business, with aplomb. It’s what makes hospitality the fascinating industry it is and makes it such a good subject for films and TV programmes.

However, when something unexpected occurs, like a drastic change in the weather, it pays to be prepared. As we come to the end of the outdoor catering season, an unexpected cold snap could affect customer comfort.

In larger buildings where airflow is limited, additional heating may be required to ensure a comfortable ambient temperature throughout.

At Machine Mart we supply Clarke heaters which cater for all scenarios. Space Heaters, Radiant Heaters, Halogen Heaters and Industrial Heaters.

SPACE HEATERS Space heaters heat large spaces. They work by heating the air and are ideal for heating a marquee or large hall. Great as a fallback option should the boiler fail, they are either paraffin/diesel powered or gas fired and can vary in output. For convenience, we also supply trolley mounted models so you can easily transport the heat where it is needed.

RADIANT HEATERS

Perfect for cold spots, gas, paraffin or diesel powered radiant heaters work by radiating infrared light. A safer option in locations where children or vulnerable adults could harm themselves.

HALOGEN HEATERS Halogen heaters are favoured in an external setting and are typically used as patio heaters, and for heating smoking areas and al fresco dining spaces. Halogen heaters are also infrared and so only heat solid objects like you so there is no loss of heat when used as heat source outside.

INDUSTRIAL HEATERS Our range of electric fan heaters is perfect for external buildings, heating up quickly and efficiently. A low heat setting can take the chill off an exposed conservatory for a comfortable dining experience.

Prime the Pumps Flash floods have become the norm recently meaning cellars are at risk of being flooded. Machine Mart’s range of Clarke water pumps painlessly remove water from subterranean levels in the most trying of conditions.

Explore our full range of heaters and pumps this autumn.

See the advert opposite for details.

Love Is In The Air, But Lo-Fi Is In The Airwaves 14

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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

Lancaster’s Pub With A Spooky History Re-Opens In Time For Halloween

The oldest pub in Lancaster has received a new lease of life following a considerate refurbishment by Robinsons Brewery. The Three Mariners was acquired by North-West based family brewers Robinsons from Mitchells of Lancaster in 2015.

pub. In the medieval days, Lancaster imported sugar, cotton, rum and mahogany and exported furniture and general merchandise to the colonies in North America and West Indies at the time, which has been reflected in the pub’s ancient maritime theme.

The historic city centre pub has been carefully renovated to retain its quirks and charms, inherent in its character. The design team at Robinsons worked closely with the council’s planning team to ensure that the listed building’s heritage was preserved, and with business partner Dan Taylor, to ensure the investment met the needs of the growing business.

Alongside the pub’s new décor and design scheme, The Three Mariners is a hand-pull paradise with 12 hand-pulls on the bar and an additional 10 kegged beers.

The pub which has been in situ since the 1400’s originally sat on a street called Bridge Street and was called ‘Carpenters Arms’ back then. All that remains of this street now is the cobbles outside the

Dan took on the license of The Three Mariners earlier this year following the success of his other Robinsons pub, which was awarded Lancashire’s CAMRA pub of the year, The Black Horse in Preston.

Since re-opening, the pub has been booming, with two successful music festivals across the weekends and the pub bustling with customers eating and drinking, impressed with the new look.

Time to Show Off the Best the South West Has to Offer!

Are you looking for new suppliers and inspiring ideas? If you're involved in food retail, catering, or hospitality, wherever you're based in the South West, Hale Events have got a perfectly timed trade show for you:

The Source trade show - Tuesday 6th & Wednesday 7th of February 2024, at Westpoint near Exeter.

The Source is where the region’s food and drink buyers come to shop.

From delicious speciality foods and locally produced drinks to major, market-leading brands and artisan produce to suit every taste, The Source is here to inspire retail choices, great hospitality, and facilitate profitable catering. In partnership with regional food group Taste of the West, this trade show will delight your senses with the latest flavours and ideas.

New to the show in 2024 are companies such as Kin Vodka, House of Sarunds and Sloe Motion, who will be exhibiting alongside more familiar names such as Forest Produce, Denhay Farms, Frobishers, The Real Olive Company, and Friary Liqueurs. Running each year at the start of February, The Source offers the ideal way to bring fresh momentum to your business and prepare you for the trading season ahead. With plenty of free parking and a friendly and collaborative ambience, there’s no better way to get the new year off to a flying start than a visit to The Source!

Expowest Cornwall - Wednesday 6th & Thursday 7th March, at the Royal Cornwall Showground, Wadebridge.

As the only trade exhibition in the region that’s truly dedicated to hospitality and catering, Expowest Cornwall is an unmissable event for professionals in this sector.The show is strategically timed to take place well before the main spring/summer tourist season gets underway, helping to make it a cornerstone of the Cornish business calendar. You’ll find new exhibitors such as Franke Coffee, Mcwhinney’s Sausage and Passmore Cleaning, exhibiting alongside Hunts Foodservice, Westcountry, R D Johns, T Quality, J&R Foodservice and many more.

LWC will once again be bringing their range of national and regional drink brands to quench your thirst for the best for your business.

If you are eager to see, taste and testthe best that the South West of England has to offer and truly understand what shapes the local market, this is one show that you can’t afford to miss.

Both these shows will satisfy your appetite, whether you run a pub, hotel, restaurant, café, deli, farm shop, holiday park, tourist attraction, catering business, supermarket or if your business is food and drink. You can register for free trade entry now on the shows’ websites at www.thesourcetradeshow.co.uk and www.expowestcornwall.co.uk or call 01934 733456. If you’re interested in a stand, please call 01934 733433 or email stands@hale-events.com.

In the meantime, if you’d like to keep up to date with all the hospitality, catering, food & drink news in the South West, why not visit www.riseandshine.hale-events.com and sign up for the Rise & Shine enewsletter, which is delivered bi-weekly by Hale Events.

NTIA’s Game Changing Partnership Brings Vital Employment Opportunities To The Industry 16

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CCCG Mayor’s Academies has announced a partnership with the NTIA, The Lisa Lashes School of Music, Safeguarding Nightlife, and the Department of Work and Pensions.

Tottenham Job Centre Plus (JCP) enthusiastically supports this program, and there has already been an overwhelming response to the initiative, with a huge interest in the course so far.

This collaboration represents a powerful alliance aimed at addressing the pressing staffing challenges facing the Creative night time industries. This partnership underscores the commitment of CCCG Mayor’s Academies, to drive economic growth, enhance employability, and ensure that communities have access to a skilled workforce.

A spokesperson from the DWP said: “This unique and innovative partnership is already delivering positive results, working directly with the nighttime industries to address specific challenges faced by the sector and to help more people into work.

Following an extremely successful launch earlier this month, the initiative, part of the Sector-based Work Academy Programme (SWAP), has offered its initial cohort of students specialised training in music production, events management, career development and welfare engagement to support the revival of the hospitality and entertainment sector.

The program aims to help individuals return to work in the sector while benefiting businesses by reducing recruitment costs.

In collaboration with key stakeholders in the SWAP program the Lisa Lashes School of Music (LLSOM) provides wide array of modules.These encompass various aspects, such as events management, music production, transferrable industry skills, professional DJ skills and techniques, social media and content management, song and lyric writing, industry branding, and numerous others.

In parallel, the Night Safe Champion Program dedicates its efforts to addressing challenges within the nighttime economy and hospitality sectors. It accomplishes this by strengthening safeguarding measures through comprehensive training, covering topics like vulnerability awareness, first aid, equality and diversity in safeguarding, sexual harassment, awareness of drugs and alcohol issues, spiking incidents, and more.

Mike Kill CEO NTIA says: “Our industry has always been at the forefront of initiatives aimed at helping individuals reenter the workforce with valuable skill sets. We are dedicated to creating safe spaces for socialising and cultural enjoyment while simultaneously providing flexible and blended learning opportunities through our accreditation scheme, making it easier for people to acquire the skills they need to rejoin the workforce.”

“One crucial aspect of this initiative is the ongoing assessment and evaluation as part of the accreditation, assessing its impact on our operational environments. As an industry, increasing workforce awareness of safeguarding and vulnerability enables people to have a more significant role in reducing associated crimes in society.”

Funded through the Mayor’s Academy, the program is available through Capital City College, with SGNL and FAC as delivery partners.

Silvana Kill, Director NTIA CIC says: “We have listened to our communities and the challenges faced. We acknowledge that more needs to be done to ensure our customers and people feel safe. We understand that it takes more than writing policies and placing well-meaning posters. We need to do more.”

“Our aim is not just to increase awareness, but through collaboration, give back the confidence communities are presently lacking through our workforce. This initiative will empower people to feel safeguarded and know what to do in a vulnerable situation.”

The program is open to businesses with current or future vacancies, including full-time, part-time, permanent, temporary, contract, or seasonal positions. Furthermore, all training is provided at no cost to employers, making it an attractive opportunity for businesses seeking to fill positions in the hospitality, creative, catering, and music sectors.

“Our focus is on providing the right education, skills, and confidence to enthusiastic individuals looking to succeed, as we are fully committed to supporting healthy growth in the Hospitality, Creative, Catering, and Music sectors,” said the program organisers.”

Deborah Hewitt Director Safeguarding Nightlife says: “Whilst designing the Night Safe Champion programme, we have brought in consultants who are experts in their field, bridging gaps to preset the most up-to-date and relevant initiatives, not only to safeguard and support our industry in taking control of their space but also to be mindful to ensure vulnerability is not misunderstood, instead empowering our community, with critical thinking to enable decision making to handle and navigate changing times.”

“Our aim at Safeguarding Nightlife is to maximise the impact of information by sharing best practices across the country, in line with local policy and standing as ambassadors to prepare and protect both our community and an industry that promotes a positive impact on our mental health, without our community coming together, through fear of vulnerability we would see a far higher fallout in family and workspaces alike. It’s our job to nurture a positive impact on preparation to safeguard as this is about our industry being celebrated for generations to come.”

Operators Open Second Pub With Greene King After £230,000 Investment Operators Rodger Scotton and Justine McKenzie have taken on their second pub with Greene King Pub Partners, The Royal Oak in St Ives, Cambridgeshire.

The pub, which had previously been closed for two years in the wake of the COVID-19 pandemic, reopened after a £230,000 transformation by Greene King Pub Partners, the leased, tenanted and franchise business unit of Greene King.

It will be the third hospitality business run by partners Rodger Scotton and Justine McKenzie, who also run The Slepe Hall Hotel in St Ives and The Windmill pub in the nearby village of Somersham, which they have operated in partnership with Greene King for the last 15 years.

The bathroom facilities in the pub have also been majorly upgraded and a number of open fireplaces within the pub have been revamped too in order to create a cosy environment.

Outside, the pub has had a full external redecoration scheme including new signage to showcase to passers-by its makeover inside.

The pub will specialise in serving a range of craft lagers and ales, which will include showcase ales and lagers from small brewers across the UK on a rotational basis. To compliment this, the pub will serve ‘pub charcuterie’ including cheeseboards and ploughman’s lunches.

The Royal Oak is one of the oldest pubs in St Ives and is full of charm and character. The £230,000 makeover of the pub has therefore retained this charm, while bringing it in line with more modern trends and tastes.

Phil Arnold, Operations Director for Greene King Pub Partners, said: “We are delighted to see the Royal Oak re-open and back to its best after two years of closure. This is thanks to our £230,000 investment in the pub which has transformed it into a modern pub perfect for the people of St Ives to enjoy.

Inside, interior designers and decorators have significantly upgraded the pub with all-new seating, including booth seating, a new paint scheme, and fixtures and fittings including new lighting, pictures and other decorations.

“We are really pleased as well to be operating the pub with Rodger and Justine, expanding our 15 year partnership with them. They are the perfect operators for this pub as they are local and successfully run hospitality businesses in the area already.”

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 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

Lights, Camera, Action! SmartDispense Puts 14 Industry Experts In The ‘Hot Seat’ In New Series 18

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®

New on-demand video series offers insights to support improving business operations and employee wellbeing ways to foster staff wellbeing, bolster retention and encourage new industry joiners.

Richard Stephens, Head of SmartDispense® and Technical Services at HEINEKEN UK comments: “If there’s one thing we’ve learned from the Energy Well Spent events over the past two years, it’s that there is some incredible knowledge in the industry – but it is largely untapped. Our new video series is about making that expertise available for everyone and ensuring that operators have the option to move with the industry as it continues to evolve with the best information at their fingertips.”

The series features 14 experts from across the hospitality industry, including: • Carolyn Jenkinson, Licensed Trade Charity • Ellis Hall, Consultant, Achilles Fresh after a five-stop nationwide tour for the SmartDispense® Energy Well Spent: On Location event series, the UK’s leading draught dispense technology system from HEINEKEN UK, has launched a set of videos as part of a new on-demand ‘Hot Seat Series’, making expert advice accessible to all. The series provides insight and recommendations relating to some of the biggest topics impacting the industry and provides advice as to how to implement them.

The 9-part bitesize video series, available on the SmartDispense® website, sees SmartDispense® sits down with industry experts from charities, pub groups and sustainability experts, who are helping to challenge the status quo when it comes to sustainability, operational efficiency, energy usage, staff wellbeing and retention.

• Neil Ross Russell, Managing Director, Net Zero Now

• Gordon McIntyre, Founder, Hospitality Health

• Patrick Howley, Founder, So Let’s Talk

• Henry Jones, Client Carbon Coach, Zero Carbon Company

• Steve Livens, Policy Manager, British Beer and Pub Association

• Jo Lynch, Account Director, KAM Media

• Thom Elliot, Founder, Pizza Pilgrims

• Louise McLean, Business Development Director, Signature Group

• Vicki Cockman, Head of Client Delivery, Mental Health First Aid England

• Mark MacDonald, Head of Pub Services, Star Pubs & Bars • Martina Dell, Head of Projects & Consultancy, Sustainable Restaurant Association • Matthew Cameron, Wellbeing and retention consultant

The series is designed to provide hospitality professionals with concise, yet highly informative content. At 3-4 minutes per episode, it allows them to gain valuable insights without compromising their busy schedules.

Over the course of the mini-series, hospitality professionals will hear firsthand accounts from Pizza Pilgrims, Star Pubs & Bars, Signature Group, and others on their sustainability journeys. The videos dive into how hospitality businesses can boost efficiencies, reduce costs, and embrace sustainability for their business, their staff and the environment.

With the hospitality sector also continuing to face a staffing crunch, industry leaders from So Let’s Talk, Mental Health First Aid England, and the Sustainable Restaurant Association, among others, step in front of the camera to share invaluable, and in many cases, easy and cost-free

The titles of the videos for the Hot Seat Series, are as follows: • How big an impact can staff wellbeing have on overall business performance?

• How big an impact can sustainable practices have on attracting customers?

• What initiatives would you recommend operators have in place to help with staff wellbeing?

• How do you engage with your staff and gain their support with sustainability?

• What can businesses do to support and improve staff retention?

• What are the key things operators should implement to improve efficiencies?

• What changes have you, or have you seen implemented to reduce energy usage?

• How can we improve recruitment and make hospitality a career of choice?

• What is non-negotiable to you, when it comes to the hospitality trade?

The Energy Well Spent: Hot Seat series is free to access and is available on the SmartDispense® webpage at smartdispense.heineken.co.uk

Fuller’s Receives Emissions Target Reduction Approval Fuller’s has had its near-term, science-based emissions reduction target approved by the Science Based Targets initiative (SBTi).

Fuller’s has committed to reduce absolute scope 1 and 2 greenhouse gas (GHG) emissions 42% by FY2030 from a FY2020 base year. Fuller’s also commits to reduce absolute scope 3 GHG emissions 25% within the same timeframe.

- In 2021, Fuller’s committed to only source electricity from 100% renewable sources - In April 2022, Fuller’s announced it had already reduced electricity by 13% and gas by 14% vs the baseline year - When The Admiralty in Trafalgar Square reopened in April 2023, it became Fuller’s first pub to be powered by 100% renewable electricity – eliminating the use of gas and reducing the site’s electricity demand by over 40% - Over the past two years, Fuller’s has increased recycling from 35% to 59% in its managed pubs and hotels and ensured zero waste is sent to landfill.

The SBTi is a global body enabling businesses to set ambitious emission reduction targets in line with the latest climate science. It is focused on accelerating companies across the world to halve emissions before 2030 and achieve net zero emissions before 2050.

Oliver Rosevear, Fuller’s Sustainability Director, said: “This is a major milestone on our journey to net zero. In 2021 we announced that we would achieve net zero by 2040 – with a commitment to achieve net zero for operational emissions by 2030. Through our Life is too good to waste programme, we have made some real progress on this journey. To have our initial, nearterm emissions reduction target approved by SBTi shows that we have set ambitious but realistic goals.

“The latest climate science from the Intergovernmental Panel on Climate Change (IPCC) – described by the UN as ‘code red for humanity’ – shows it is still possible to limit global temperature rise to 1.5 °C, but we are dangerously close to that threshold. So it is more important than ever to reduce our emissions and impact on the planet. Through the hard work of our team members and the support provided by SBTi, I feel confident that we will achieve our goals.”

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 contain 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

MONE Y GUAR BACK ANTEE .

3 YE A WARR R ANTY .

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

REDUCING COSTS Increasing Margins

We strongly believe in cutting costs without compromising quality.

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

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

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

www.oilchef.co.uk

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

Going Meat Free: Plant Power!

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Jonathan Morley, Managing Director at Plant Based World Expo talks about the fast growing sector.

81% of college students will choose a plant-based food offering when it’s the default option, according to a recent study. And these Gen Zers are more interested in plant-based options than previous generations. Up to a third of brits considering going vegan. As more people opt for vegan/vegetarian and flexitarian lifestyles what can operators offer to capitalize on this growing trend?

AS MORE PEOPLE OPT FOR VEGAN/VEGETARIAN AND FLEXITARIAN LIFESTYLES WHAT CAN OPERATORS OFFER TO CAPITALIZE ON THIS GROWING TREND? Menu choice and quality within foodservice: In foodservice, while catering for the needs and demands of the public, we’re seeing choice take centre stage and more restaurants are harnessing the power of plant-based. While it’s no longer an option to have just one plant-based item on the menu, we’re also seeing entire vegan menus dedicated to those making choices based on planetary and human health. Offering plant-based options can not only differentiate a restaurant from its competitors, but ensure its offerings suit customers’ values.

We’re already seeing brands such as Symplicity Foods, founded by butcher and chef Neil Rankin, helping chefs, home cooks, caterers and restaurants to reduce their reliance on meat by creating simple and delicious food made with fermented vegetables. We will see this trend continue as more out-of-home dining outlets as well as retailers will seek to offer meat alternatives made from vegetables.

Where caterers have less time to prepare vegetables as centre-of-plate options from scratch, innovative

brands who offer cleaner-label solutions can come into play. One such brand exhibiting at Plant Based World Expo is More Foods meat alternative products created using a novel blend of upcycled pumpkin and sunflower seeds to provide an unbelievable texture, taste and feel.

The sector itself now has a significant role to play in providing solutions to these problems. “Uniting the Plant-Based Industry to Lobby for Growth,” run by the Plant Based Food Alliance UK will take place at Plant Based World Expo Europe’s conference in November to help address this issue.

GETTING THE PUBLIC ON SIDE Global heating demands we educate the public on the importance of their consumption habits, and with no one party responsible, consumer-facing campaign groups will be integral to progress.

“Plant-based options continue to appeal to Millennials, Gen-Z consumers (43% claim to be cutting meat from their diet in 2023) and beyond, so it’s vital that outlets future-proof themselves and get their offering right. With innovation taking the plant-based industry to the next level, we’re calling on all areas of the wider food and beverage industry, governments, and the public to support this path we’re on – for the good of our collective health and that of the planet.”

Plant Based World Expo Europe, now in its third year, will take place at Excel London on 15th and 16th November 2023. Registration for the show is open to the food and beverage industry, including retailers, foodservice professionals, and investors.

To register to attend Plant Based World Europe, visit: www.plantbasedworldeurope.com

Waterblade - Hotel Resort & Innovation Expo Sustainability Award Winner Inspired by Dyson Air Blade which was improved by spreading the air flow out Nigel Bamford created the water saving device WATERBLADE to save significant amounts of water. With the help of Innovate UK, the EU and the Green Growth Platform he developed it to fit easily to most taps.

Waterblade provides luxury washing and rinsing performance using dramatically less water achieving a 50% reduction in the tap water used. The WRAS approved tap flow mod has been fitted to over 10,000 UK hotel, restaurant and pub hand basins in the last year.

It uses the surface tension of the water to spread a small flow into a sheet making it efficient for washing and rinsing but using dramatically less water. It uses between 1.9 and 2.7 litres per minute, compared to a normal tap which

uses 10 to 20 litres per minute.

Here you can see Nigel of Waterblade receiving his well deserved award at Hotel Resort & Innovation Expo Sustainability Award held at Excel London and hosted by Fortem International.

Waterblade has won the top UK innovation and water industry awards both in the UK and overseas and is now used by companies such as Sainsbury’s, HSBC, Microsoft, Unilever and many others.

For more information about Waterblade please visit www.thewaterblade.com or email info@thewaterblade.com or telephone 07956 247392

UK Insolvencies: When Is The Cure Worse Than The Disease?

12,527 Company insolvencies in Q2 & Q3-2023 – the highest level since 2009.

10,162 Creditors voluntary liquidations (CVLs) in Q2 & Q3-2023 – highest since 1960.

One in 191 active companies entered liquidation over the last year (with a rate per 10,000 companies rising 11.7% year-on-year).

The number of company insolvencies in Q3-2023 was 2% lower than in Q22023, but 10% higher than in Q3-2022.

Nicholas Hyett, Investment Manager at Wealth Club said: “The steady upwards movement in interest rates is all about restricting demand, reining in corporate and consumer spending by increasing the cost of debt.

However, inevitably there are some companies that will either struggle to

service higher interest rates, or for whom a slight fall in consumer spending is enough to wipe out profits altogether. The result, unsurprisingly, is a spike in companies falling into insolvencies – the highest level since the financial crisis.

It won’t be news to anyone who’s walked down a high-street recently that cafes, restaurants, hotels and retailers have been hit particularly hard.

There’s a degree of pain that policy makers are willing to tolerate. But there comes a point where the cure is worse than the disease, and the economy starts to slide. Of course inflation is also likely to be under control by that point, but the Bank will want to minimise the amount of economic damage where it can, leaving it with a delicate balancing act to achieve.” *From 1 October 2022 to 30 September 2023. https://www.gov.uk/government/statistics/company-insolvency-statistics-julyto-september-2023/commentary-company-insolvency-statistics-july-to-september-2023

Legendary Rockstar Sir Rod Stewart Launches Wolfie’s Whisky To On Trade Wolfie’s Whisky, the new blended scotch whisky from music industry icon Sir Rod Stewart, is now available for licensed venues via Champers Wholesale.

Embodying his reputation as ‘the Cockney Scotsman’, Wolfie’s pays tribute to Rod’s Scottish heritage and cheeky chappie image.

Designed to reflect Rod’s rock ‘n’ roll heritage with subtle nods to Americana, Wolfie’s was inspired by the legendary musician’s early hell raising days with the Faces.

“Wolfie’s is a rascal of a thing and with just a sip the whisky takes you back to the good old days. Fine-tuned and perfectly balanced, Wolfie’s is a delight both over ice and mixed into a favourite cocktail,” says Rod. “It’s a fine tipple, whether you’re partying with friends, celebrating a Celtic win or reminiscing with family. For me, Wolfie’s depicts the carefree behaviour of my more mischievous days and the excitement of what life still has to offer – let the good times roll!”

Wolfie’s Blended Scotch Whisky (40% ABV) is wonderfully balanced with flavours of warming cinnamon, fresh vanilla and baked apple. The whisky has a delicate taste of sweet peat and pears in syrup before finishing with candied cit-

rus peels and a gentle oak spice.

A selection of suggested serves including Rod’s favourite cocktail, a Wolfie’s take on the Apple-tini, are available online at https://wolfieswhisky.com/serves/.

With its unique blend of rock ‘n’ roll roots, Americana and Scottish heritage, Wolfie’s is bringing something new to the Scotch whisky market. Distilled on the banks of Loch Lomond by an expert team with decades of whisky-making know-how and an all-Scottish team behind the brand, Wolfie’s truly has Scotland at its heart.

Referencing the opening track from Rod’s 1991 album Vagabond Heart, the lyrics ‘Rhythm of My Heart’ are emblazoned on the base of the bottle. Rod’s recording of the song was a nod to his own Scottish heritage having adapted the melody from the traditional folk song, Loch Lomond.

Follow Wolfie’s Whisky on social media for exclusive updates by searching @WolfiesWhisky on Instagram and Twitter and @WolfiesOfficial on Facebook.

For more information, visit www.wolfieswhisky.com

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Issue 185

Government Review “Missed Opportunity” To Improve Choice Of Local And Independent Beers At The Bar Campaign for Real Ale (CAMRA) has condemned Government over lack of action to support publicans and boost consumer choice at the bar

Instead of making improvements to the laws around pubs and tied tenants in response to changes to the industry in recent years, the Government decided not to act.

Laws governing the relationship between pub owning businesses and the tied tenants who run those pubs won’t be changed or improved, the Government announced yesterday.

“The lack of action to improve protections for pub tenants and to improve choice for consumers at the bar is deeply disappointing,” said Nick Boley, CAMRA Campaigns Director.

It comes as the Department for Business and Trade published its response to a statutory review of the Pubs Code for England and Wales – a set of rules governing the relationship between pub-owning businesses and their tied tenants.

“Changing these laws to allow a better range of beers on offer from small, local and independent breweries would have increased choice for consumers. It’s not fair that large pub-owning businesses can restrict landlords to buying certain beers often at above-market value and prevent them from supporting small, local breweries by offering these beers on tap.

Consumer group CAMRA wanted to see changes to give tied pub tenants more choice over which beers they offer, including the right to a guest draught beer or cider from local and independent producers instead of having to buy a restricted range of stock at set prices from the pub-owning company.

The Campaign for Real Ale also urged the Government to beef up the Pubs Code so that more publicans could benefit from protections and rights when it comes to the way they are treated by big pub-owning businesses.

Without changes to make sure tied pub tenants are treated fairly and are able to turn a profit under their contracts, it is feared that more pubs will be forced to close and be lost to their communities.

“CAMRA is also worried that the existing Pubs Code isn’t meeting its key principles – that tied tenants should be no worse off than other publicans and that they can expect fair and lawful dealing from pub owningbusinesses. Research carried out by CAMRA last year found that less than a quarter of tied tenants who responded said that they were treated fairly and lawfully, or that they were no worse off.

“The Government needs to re-think this decision to do nothing and instead improve the Pubs Code so that we can see a thriving pub sector in England and Wales where the rights of pub tenants are protected, and consumers have a diversity of venues to choose from. Otherwise, the current corporate stranglehold will only tighten, and we risk seeing more pubs shutting their doors and being lost to our communities.”

NOWAH Equipment, Receive Prestigious Recognition Award as ‘Most Trusted Specialist Equipment Supplier’ We talk with NOWAH’s director Youli and look back at their first three and a half years of trading; EDITOR. Youli, congratulations on the award.

YOULI. Thank you. I have to say we were rather surprised when contacted as we are a relatively new company in a pretty niche market. We were actually nominated by the pastry team at a hotel that is consistently ranked in the Top 50 in the world.

EDITOR. Looking back, what made you decide to open a catering equipment supplies company during a pandemic?

YOULI. Michael (my husband) was made redundant at the very start of Covid by another start-up equipment supplier; that’s when we decided to start NOWAH. EDITOR. How has NOWAH managed during these past few years?

YOULI. The pandemic, lockdowns, delays in supply chains, war related price increases, stock shortages, the cost-of-living crisis and the subsequent impact on the hospitality sector have hurt a lot of businesses, but

these events also allowed our small company to project our character, our spirit of collaboration and above all our Values to customers. Everyone out there has had to overcome difficulties and take hard decisions, it’s been the same for us, however I’m hoping we’ve made more good ones (decisions) than bad. We decided to continue offering a very high-level of personalised pre-sales care and support at a time when sales were slowing down, and other wholesalers were cutting back on expenses and staff; our decision had its risks.

NOWAH is a small dynamic business that communicates and operates in a direct and personal manner that is very different from any other distributor/ wholesaler; that is the main difference, and it’s what makes NOWAH special.

EDITOR. Do you have any memorable moments?

YOULI. Over these years we’ve had many amazing, and at times, challenging experiences. Becoming UK agents for Italian manufacturer GGF within weeks of starting up, was an honour and we are grateful to GGF for their support and faith in us. Six months into the business we started collaborating with two American-owned manufacturers and it soon became clear we needed larger premises. One of our first milestones, albeit a scary one, was taking on 3000sqft of warehouse space just a few weeks after paying for three 40’HQ containers that were on their way to the UK; that period was particularly challenging as the hospitality industry was suffering, yet as a start-up catering sector business. In April last year we secured the Exclusive Distribution Rights (in the UK) for KMP, owners of the Avancini, Kemplex and La Pastaia brands; However, I suppose the

best highlights are to do with the training and sponsorship work we do with talented chefs, competitions, culinary course providers/colleges, world renowned chefs & culinary associations.

Over the last 12 months, it’s been our honour to work with Pastry World Cup Champion Massimo Pica; last November we hosted upskill days in Milan for some of the UK’s leading pastry chefs, including Andrew Ditchfield, Sarah Frankland, Mathieu Dias, Lillian Savage, and Hannah Catley. This November we are providing the same experience to 7 talented young chefs through our sponsorship of the 2023 National Young Pastry Chef of the Year competition - endorsed by. Finally, we are always happy to support young professionals and start-up businesses, as we ourselves are a relatively new company so understand what they’re going through.

EDITOR. So, what are your plans for the future?

YOULI. Well, despite the challenges we’ve faced, I always look for the positives in situations and remain hugely optimistic. This month we moved into a new 5000sqft warehouse, so as to bring all our stock under one roof. However, our main plan is to continue growing NOWAH through new initiatives, partnerships, collaborations, quality equipment and exceptional service.

EDITOR.Thank you and good luck.

YOULI. Thank you.

Visit NOWAH's website at www.nowah.co.uk or call 01772 305161

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, plant-based, 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 familyowned 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/

Britain’s Licensed Premises Drop Below 100,000 For The First Time In 20 Years Issue 185

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More than 44,000 net outlets have been lost since 2003, equivalent to just over six closures every day for the last two decades

However, this shows a very changed landscape in the space of just two decades.

New figures from leading hospitality trade body UKHospitality in partnership with CGA by NIQ, reveal that Britain’s number of licensed premises has fallen by nearly a third (31%) in the last two decades.

Kate Nicholls, CEO of UKHospitality, said: “Given the shocking number of hospitality business closures exposed by these new figures, the last thing the sector needs is the potential £1 billion bill as a result of the business rates hike due in April. Our industry has proved time and time again that, with the right conditions, it can drive national economic growth, invest in local communities and create jobs at all levels.

The figures highlight the seismic changes in hospitality and the sustained periods of pressure the industry has been under, more recently exacerbated by soaring inflation, rising energy bills and workforce challenges. UKHospitality is calling for urgent Government support in the Autumn Statement, in the form of extending business rates relief and freezing the current multiplier.

The insights show that at the end of September 2023, the total number of licensed premises in Britain stood at 99,916 —a drop of 30.6% from the figure of 144,055 recorded by CGA in 2003, and the first time it has entered five figures.

The largest losses have been drink-led pubs, bars and nightclubs, which have seen a net decline of 43.6% over the period. The last 20 years have also seen an uplift in managed sites, which have performed better than their independent counterparts, up 14.6% versus a decline of 32.9%. The period has also experienced an increase in eating venues, up 14.8%, mainly in the form of the casual dining restaurants and food-led pubs, which reflects the consumer shift in this time from drinking out to eating out.

The positive news is that the wider hospitality sector continues to grow its workforce[1], suggesting that some of the losses of venues are offset by larger sites and particularly more food-focused businesses.

“The Autumn Statement is an opportunity to extend the current business rates relief and freeze the current multiplier. In doing so, it can not only save more local and national businesses from closure but enable investment and growth. We also continue to ask the Chancellor to consider more medium- to long-term measures to support the industry, such as reviewing the rate of VAT for hospitality and reforming the apprenticeship levy to give businesses more control and flexibility over funding.”

Karl Chessell, CGA by NIQ’s business unit director – hospitality operators and food, EMEA, said: “These figures show the steady contraction of Britain’s licensed premises over a 20-year period and that has accelerated in recent years with the triple whammy of Brexit, COVID and spiralling costs. But while the closures have negatively impacted communities and livelihoods, some trends have been positive, like the dramatic increase in the quantity and quality of restaurants and the success stories of multi-site operators.

Demand for eating and drinking out is still strong and hospitality has a key role in connecting all our communities. The right government support is needed to ensure businesses can survive and help drive our economic recovery.”

Single-Use Plastic Ban: Innovation In Plastic Has More Than Tripled Globally, Report Reveals A new report reveals innovation in plastic technology has more than tripled since 2015, following legislative action and policy initiatives to tackle plastic waste.

ticles and flexible containers. These technologies all attempt to reduce the persistence of plastic products, enabling plastics to better decompose or be recycled.

According to the latest figures, plastic innovation has increased three fold in little over half a decade following International legislation such as the 2015 Paris agreement.

In recent years, several policies have been implemented by the UK government in a bid to improve the use and management of plastic packaging, including the mandatory charge for single-use plastic bags and the plastic packaging tax.

Asia is the world leader in plastic innovation, with China and Japan accounting for approximately half of all patent applications in the past two decades. Europe is second, with Germany ranking in the top 4 for patent filings and the UK ranking 7th.

The report, created by UK Patent Box experts GovGrant, analysed all global patent filings in the past two decades, highlighting the countries driving innovation activity in the area. Data highlights the need for increased investment in plastic innovation in the UK to close the gap between the nations.

Earlier this month, nation-state representatives took the first steps towards a legally binding treaty to regulate plastic globally, described as the most important green deal since the 2015 Paris agreement.

UK growth potential for plastic innovation The UK market is taking steps to grow influence in the area, following recent announcements of banning single-use plastic items including plastic cutlery, balloon sticks, polystyrene cups and food containers in England.

Rubber composition is the leading technology in the UK, with over 30 filed technologies, followed by par-

Later this year, a range of polluting single-use plastics will be banned in England . It is expected that this ban will have a significant impact in reducing plastic waste.

Akshay Thaman, IP Consultant & Policy Lead at GovGrant, says: ‘’Policy initiatives, alongside innovation, play a role in reducing the impact of plastic waste globally. The increased policy measures to curb avoidable plastic waste, coupled with the increase in innovative activity in this area, suggests that there is political and societal pressure for novel solutions. The increase in innovative activity also suggests that this is becoming an increasingly competitive market and one that is still developing.

The UK has a role to play in advancing plastic innovation. We are already world leading at policy implementation to influence consumer behaviour, however, there is work to do on incentivising plastic innovation.

For example, the UK omitted plastic innovation from its 10-point plan for a Green Industrial Revolution in 2020. If the UK wants to be serious about plastic innovation, it needs to set a plan.

“I believe that plastic production is here to stay, however, improving the way we manage plastic waste is the key to achieving a circular economy and sustainability.”

New Forest Shortbread Wins GOLD at Great British Food Awards 2023 The winning entry, a buttery traditional shortbread with a rich golden bake and dairy aromas, will now be regarded as one of the very best products available within the UK’s exciting food and drink sector in 2023.

Category judge Robert Gooch described New Forest Shortbread’s All Butter Original New Forest Shortbread as: “lovely buttery taste, great story on the packaging, homely feel'.

The Great British Food Panel's feedback was: "If you are looking for the perfect shortbread biscuit, make sure that New Forest are your first point of call. From the lovely packaging, which is recyclable and biodegradable, to the perfect number of biscuits, you will not be disappointed. It is not just the Scots that make good shortbread! These were the right size for your mid-morning cuppa. Order yours

now.”

Having been awarded the highest accolade within the Great British Food Awards 2023, New Forest Shortbread’s All Butter Original New Forest Shortbread will now be promoted across Great British Food’s print, online and social channels in celebration of its achievement.

Of the win, Tracy Thew at New Forest Shortbread said, “We are really thrilled to have won Gold in these prestigious awards! It’s so lovely to have been recognised in the sweet biscuit category. The team and I are chuffed to bits!”

For more information about the Great British Food Awards 2023, including this year’s winners and judges, visit www.greatbritishfoodawards.com/awards For more information on New Forest Shortbread, see the advert on page 32.

FOR ALL THE LATEST NEWS FOR THE LICENSED TRADE VISIT WWW.CATERERLICENSEE.COM

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Tableware

Issue 185

Creating A Sustainable Ambiance effort as it is a decorative item that is easy to implement by staff members. Candles can be lit quickly and arranged in strategic locations to enhance the ambiance and placed in candles holders or candelabras for added elegance. Our own research highlights that candlelight ambiance invites consumers to stay longer and spend more – a key objective for any business.

Dining by candlelight is one of life’s little pleasures. The ambiance created by the soft flicker of a flame can make a venue feel intimate, warm, and inviting, elevating a night out to create a more premium experience.

At Bolsius Professional, the biggest candle producer in Europe, Paul Christodoulou emphasises the importance of candles in determining the look of the table setting and demonstrates how well-positioned the company is to serve the needs of catering and hospitality businesses.

As the hospitality industry prepares for what could be one of their busiest times of year, ambiance is high on the agenda as customers crave warm and inviting spaces to kick-back in over the autumn and Christmas period.

As night outs may be less frequent but more special, value for money, service and atmosphere have all risen on the list of priorities for those visiting hospitality venues.

TABLEWARE PAINTS A PICTURE With that in mind, tableware and decorative accents are key elements that need careful coordination if you want to effectively convey your venue’s character or signpost to a theme or event. When it comes to the table setting, our research shows that 89% of diners expect a candle on their table. So, as well as making sure that cutlery, glassware, and table linens convey the desired level of decadence, be sure to leave space for a candle, to heighten the romance, set the mood and draw focus to the table.

Corby Hall

A candle provides the perfect ambiance with minimal

Corby Hall, a family-owned business based in Randolph, N.J. USA, has supplied the international hospitality industry with high quality flatware, holloware and bright white porcelain dinnerware for the

BOLSIUS PROFESSIONAL RELIGHT RANGE Bolsius Professional’s Relight® range, which is available in a wide range of colours and designs, are created with ease and sustainability in mind, as Relight® refills can be quickly changed or replaced to reflect the season, theme or occasion yet still offer a burn time of 24 hours, or no less than 30 hours for the new Relight® Plus. The refills can be recycled after use making them the leading contemporary solution for using candlelight to enhance the atmosphere in hotels, restaurants, and bars.

Consumers now value sustainability in all areas of their lives: drinking or dining out are no exception and here at Bolsius Professional, we place a strong emphasis on sustainability and eco-friendly practices in the product of our candles. We keep our ecological footprint as small as possible by sourcing materials locally, and we’ve eliminated palm oil and animal fats – instead, our candles contain plant-based wax from Europe.

For further insight on the importance of candlelight when creating ambiance at your establishment visit www.bolsius.com/en/professional/ past 40 years.

With designs ranging from traditional to contemporary at extremely competitive price points, Corby Hall has the ability to supply all food & beverage outlets associated with a full-service foodservice operation. Our global distribution network coupled with production facilities in Europe and Asia allows for seamless service for both opening orders as well as re-supply. www.corbyhall.com

Uniforms and Workwear Being Sustainable Will Save You Thousands Of Pounds. How? Issue 185

A Stalwart Crafts interview with Will Murray, head chef of Fallow about their curious choice of staff uniform – Leather Aprons How did you think of leather aprons as a uniform for a restaurant?

I was enjoying a slice of pizza and a nice cold beer at Pop Brixton market when I found myself chatting with Tim de Ket, a Dutch guy that moved over to London following his dream to open a leather-crafts workshop for the hospitality industry.

As the evening progress we found that we were getting on like a house on fire; it turns out we both felt strongly about one shortcoming of the Hospitality industry – its lack of sustainability: the amount of unnecessary food waste, and how restaurants were often more preoccupied with cutting costs than focusing on doing right by the planet.

I was in the process of opening my restaurant Fallow, and I was looking for a uniform for my staff members that tied in with the sustainable ethos of the restaurant. Tim was already making leather aprons I decided to give him the challenge of making me a bespoke tailored apron for my new restaurant that not only looks good, but is lightweight, comfortable to wear, easy to clean, and made of sustainable sourced materials.

6 weeks later after going back and forward with designs, he came walking

around the corner with a big smile on his face holding the Fallow leather apron – and it was gorgeous!

He rolled out this impressive black leather apron made of sustainably sourced leather from European Ex-dairy cow skins. He had it branded with our logo and the cross straps for the back were exactly right.

After trying it on I know this would be the look for Fallow.

Fast forward to the present day and we are still wearing some of these aprons we bought on that first day we opened.

Not only did it make our look, it saved us thousands of pounds on washing cost.

Just one apron per staff member for years to come. That’s it!

I cannot thank Tim enough for making us this masterpiece of craftsmanship. We were so happy that we’ve had Tim working on other projects the new menu covers they are making right now!

What would you say is your favorite thing about the aprons?

I can’t get over how long they’ve lasted. Sure they were pricey compared to a run-of-the-mill cotton apron, but we’re so glad we moved away from the hassle of constantly having to replace beaten up cotton aprons with holes in them. We look so much smarter now.

How do you clean your aprons?

Lafont Hospitality Workwear Lafont, a brand steeped in a rich 180-year history, is renowned for its exceptional chef's jackets. Serving as the esteemed global partner of Michelin, Lafont has firmly established itself as the pioneer of uncompromising quality in kitchen uniforms. We pride ourselves on bringing high quality garments at affordable prices to chefs worldwide.

We are honoured to have the calibre of brand ambassadors we do. Lafont has nine of the UKs most recognised Michelin-Star chefs as brand ambassadors, all who choose to represent us in their kitchens. These culinary luminaries place their trust in Lafont, not only for the superior quality of our products but also for the longevity and value of them.

Simon Rogan- owner of L’Enclume, a three Michelin-Star restaurant, has dressed his entire team across all of his restaurants in Lafont and has the following to say about our jackets:

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All you do is wipe them down with a damp cloth and anti-bac spray.

Couldn’t be easier! Tim explained that they’ve used a high-quality leather with an impregnated coating that makes the leather completely sealed meaning anything just wipes off: dirt, wine, butter, fat, you name it!

How many aprons did you go for?

We have one per staff member. There’s no need for laundering the aprons as they wipe down, so they’re always ready to use. They never leave the site, so they never go missing. In all honesty we could have just gone for enough aprons for the shift, but the staff enjoy having their own apron – it means they can adjust it the first time they wear it and then never have to again. It’s a nice thing to own as well – like a set of personal chef’s knifes.

Is a leather apron actually comfortable?

Our aprons are made from a full-grain Italian leather that is unbelievably soft and flexible. We went for cross straps which make the apron sit across the shoulders and back as opposed to around the neck meaning you barely feel like you’re wearing an apron! The aprons are really adjustable, as well, so they fit great on the entire team.

A note from Tim: We’ve continued to hone our craft since working with Will. While we remain good friends and continue to work together, we have capacity for more projects. If you’d like to explore having some leather aprons, menu covers or other leather goods made for your business, please contact us today for a free sample package or a business meeting. +44 (0) 20 3744 2271 www.stalwartcrafts.com “Let’s craft your new look together and elevate your business.”

More info on our leather aprons and menu covers on our advert on this page.

“My Lafont jacket is the most comfortable and easy wearing jacket I have ever worn. The longevity in the jackets is great, and they keep me and my entire team looking smart and professional all day.”

Discover our extensive range of jackets, available in an array of colours, short and long sleeve lengths, and a wide range of fits to cater to individual preferences. Lafont ensures that we have the perfect jacket to not only meet your aesthetic desires but also guarantee an optimal fit, so you can both look and feel your absolute best, regardless of your body type or style preferences.

As a prominent global authority in the realm of hospitality uniforms, Lafont remains dedicated to innovation and setting new standards. We ensure that everyone from Head Chef to Kitchen Porter have access to workwear that not only meets the demanding requirements of the kitchen but also exudes sophistication and style.

Find your new favourite jacket in our catalogue by scanning the QR code!

Tel: 020 3769 3523 Email: salesuk@cepovett.com Find us on Instagram and Facebook too @lafont_hospitality_uk

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Issue 185

Cleaning and Hygiene

Maintaining Good Hygiene with Kärcher Maintaining good hygiene ensures a safe and clean environment for facility users.

Consistent and proactive cleaning reduces the need for intensive deep cleaning, enabling facilities managers to redirect their efforts.

Regular cleaning and disinfecting within facilities help to prevent the build-up of bacteria and doing so in a time efficient manner is key whilst in a busy workplace setting. It is important that routine cleaning and decontamination measures are followed to ensure facility safety is not compromised. This practice guarantees that individuals entering and utilising a hospitality venue enjoy a hygienic and welcoming environment that enhances the likelihood of their future visits.

Running costs and sustainable operations are often top of mind for those in the hospitality sector as operational costs continue to rise. Customers are much more conscious when it comes to the environmental practices of businesses and it’s now becoming a strong factor when choosing who to invest in. Investing in cleaning and maintenance equipment, particularly within the catering and hospitality sector, could save you time and money in the long run. Battery-powered cleaning and maintenance solutions allow for a more robust, cost-effective and environmentally friendly cleaning operation due to their cordless design, being quiet and relying less on mains power.

easily clean surfaces without the need for cables to be strewn across the area. Added attachments allow for it to be used on a multitude of surfaces from entrance mats to curtains to keep the lobby area pristine for guests.

PERFECTING CLEANING QUIETNESS Those staying in hotel rooms or frequenting restaurants expect a high-level of cleanliness, however they do not want to be disturbed by loud cleaning appliances. Using battery powered machines can help to reduce noise levels without compromising the performance.

Vacuum cleaners such as the Kärcher T 9/1 Bp have a robust design and emit low-noise levels. The reduced noise output enables cleaners to use them in areas that are open to the public. This is perfect for cleaning corridors and passageways between rooms when dirt may have built up during hours when customers may be sleeping.

SUMMARY

Battery powered devices such as the Kärcher Vacuum Cleaner BVL 5/1 Bp Pack allow users to easily remove loose dirt to maintain the premises. Lifting dirt from carpeted flooring, the backpack vacuum cleaner can be used effectively in a matter of seconds to whisk away dirt and maintain the luxury aesthetic.

Making the move to battery power is about more than pursuing a more sustainable outlook for hospitality venues, battery power should also be top of mind for many companies who are looking to reduce fuel costs, noise and increase productivity. Kärcher’s range of professional battery powered machines offer unique advantages that help to speed up cleaning times and maintain effective cleanliness to suit catering and hospitality businesses of all sizes.

With its super-lightweight design, the Kärcher BVL 5/1 Bp is worn by the user on their back enabling them to

Visit www.kaercher.com/uk/professional.html

Tork, the professional hygiene products and services brand has announced the launch of a range of new washroom products, aimed at helping enhance guest experience and reduce complaints. Tork has launched a new system that makes keeping washrooms constantly fresh much easier. At the same time, aimed at upmarket hotels, restaurants, and spas are three new luxury soap offerings from Tork.

Also new is Tork Luxury Hair & Body Shower Cream with 94% of ingredients from natural origins1. Combining a shampoo, conditioner, and moisturising shower cream in one, this contains argan oil plus an extra conditioner to provide a luxurious shower experience.

EXCEPTIONAL CLEANING QUALITY

Tork Launches Range of New Washroom Products for 2024 The latest innovation from Tork is a new air freshener system designed to be quick and easy for cleaners to maintain, to keep washrooms constantly fresh. The Tork Constant Air Freshener uses a unique distribution technology that is propellant free, ensuring scent is distributed evenly and continuously throughout the washroom.

Lasting up to 90 days before needing a refill, the system is available in a range of scents that eliminate bad odours and provide a consistent, fresh washroom experience. What’s more the dispenser can be mounted at a reachable height and is certified ‘Easy to use’ making it easy to refill and maintain for cleaners.

Tork Luxury Foam Soap and Tork Luxury Liquid Soap contain natural magnolia extract, known for its relaxing properties. Derived from 94 per cent natural ingredients1 Tork Luxury Foam Soap has a pleasant hand-feel, while Tork Luxury Liquid Soap is soft and silky and comes from 95 per cent natural ingredients1.

All three products have been dermatologically tested while their improved formulations meet stringent new EU Ecolabel criteria.

“Customers in facilities such as upmarket hotels, restaurants, spas and gyms expect a more luxurious washroom experience,” said Essity’s Pilar Jimenez . “Our three new offerings fulfill this need and deliver high quality and effective solutions that also address sustainable hygiene expectations and meet ongoing business challenges.”

All three soap products have a fresh new label designed to appeal to upmarket environments. They are housed in a dispenser that is quick to refill and certified as being easy to use.

For more information, please visit the Tork website www.tork.co.uk.

1 in line with ISO16128

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Issue 185

Festive Buyer's Guide

It’s Christmaaaassss!

(Well Nearly! Less Than 70 Days) r “Christmas is the Season fo lity” Kindling the Fire of Hospita Washington Irving

As autumn sets in, the anticipation of a busy festive season fills the air. For the UK hospitality and licensed on-trade sector, this time of year isn't just a celebration; it's a lifeline. The festive season is synonymous with joy, gatherings, and the warmth of togetherness—a period that boosts trade, lifts spirits, and offers hope, especially in the midst of the current economic challenges. To make the most of this opportunity, operators must act now, laying the groundwork for a successful festive season.

Paul Bolton said: “This research shows consumers are as keen as ever to enjoy pubs, bars and restaurants when they can. A strong end to trading in December has created good momentum for 2023, but the cost of living crisis is casting a shadow over spending. Finding the right balance of quality and value will be crucial—as will reassuring the small but significant So, inn 2023, the importance of this festive boost cannot be overstated. The economic crisis facing the UK has left many consumers and businesses feeling the pinch. The festive season presents a unique opportunity for the hospitality and licensed on-trade sector to provide respite, lift spirits, and contribute to the nation's sense of well-being.

A Much-Needed Boost Families, friends, and colleagues gather to celebrate and share special moments. Christmas and New Year's parties are the lifeblood of the hospitality industry, injecting a vital dose of revenue.

CGA’s Christmas 2022 Report revealed that 78% of consumers went out over the festive period— 20 percentage points more than in 2021, when fears about the Omicron variant of COVID-19 kept some people at home. The figure is now level with the number typically who went out over Christmas before the pandemic.

CGA’s Christmas Report also revealed some important changes in consumers’ On Premise habits. It showed 41% of consumers visited a casual dining restaurant in 2022, up by four percentage points on 2021. Numbers visiting pubs increased too, but hotel and nightclub visits both fell. Well over half of consumers went out for relaxed or quiet drinks (60%) or casual meals (55%)—year-on-year increases of 16 and four percentage points respectively.

The On Premise remains a key hub for drinks trial and experimentation, with nearly 1 in 3 consumers trying new drinks over the festive period. With less money in their pockets, consumers are more selective and have higher expectations than ever when they go out.

They want good value for their extra spend, which means not just high-quality food and drink but memorable all-round experiences. Venues that can’t deliver experiences over and above what consumers can get at home will be at risk.

Plan Now, Prosper Later Operators should ensure they have the tools in place to accommodate seamless and simple bookings.

According to Zonal’s research into booking trends, a third of consumers now use social media to book tables and so having a reservation system that can be linked to these online platforms will also benefit operators. Connected technologies and automated systems that send out automatic reminders and confirmation communications will also help prevent no-shows, drive reservations and ultimately boost revenue.

A Season of Hope The festive season is more than just a revenue boost; it's a source of hope and renewal for patrons and businesses alike. It's a time to create lasting memories, foster connections, and share joy.

In 2023, as we navigates economic challenges, the hospitality and licensed on-trade sector has a unique opportunity to provide solace, create magical moments, and help communities come together. By planning ahead and offering exceptional experiences, operators can make this festive season a beacon of hope for patrons seeking respite from the everyday challenges.

What Makes Wicker Such A Good Choice? Make Profitable Adjustments to Your Wine List This Festive Period 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 off-gas 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 SEE THE ADVERT ON THE INSIDE FRONT COVER.

Tom van der Neut is Business Unit Controller at Lanchester Wines: The festive period creates one of the simplest opportunities to make profitable adjustments to your wine list. The Christmas season signals parties and celebrations, a time for pushing the boat out and trading up from everyday drinks. Sparkling wine is the obvious addition to a wine list at Christmas, whether by the glass or by the bottle – perhaps a trade up on the size of bottle, to a magnum or even a jeroboam for extra special celebrations.

Thinking about something to fill the gap in the middle of your existing list of sparkling wines is wise for Christmas – many French or English sparklers fill this opportunity between Prosecco and Champagne perfectly. For example a bottle of London Cru Pinot Gris Sparkling Rose (grapes grown in West Sussex) or a Domaine Moutard Méthode Traditionnelle Blanc de Blancs (made by a Champagne house in the Champagne style, but with grapes grown in Burgundy) suit the celebratory style, but without massively impacting budgets, making this an ideal welcome drink or toasting fizz.

Affordability and familiarity are always important at the pointy end of a well curated wine list. Consumers may well be watching the pennies this festive season, so in the same way you want to maximise those trading up, you still need to have the easy

wins and great wines for those customers watching their budget. This doesn’t necessarily mean buying in an extremely cheap wine especially for that purpose – your flagship house wines should fill that gap already.

Commoditising wine will only result in a poor customer experience.

You know your customers better than anyone, so create a Christmas wine list that directly suits their specific tastes – and likewise, if something isn’t working, change it. Perhaps even invite key customers to taste the wines with your merchant before listing. When exploring new ranges and you’ve pretty much confirmed your core list – so after your first or second consultation – it always works incredibly well to invite your top customers to an exclusive tasting of the wines before you finalise your selection. Thus giving your customers a sense of ownership with the festive wine list.

But of course the most important factor for any list at any time of the year is if you don’t list it, customers can’t buy it. By no means are we talking about tying up cash by buying cases and cases of premium wine, but just a small stockholding and a place on the list will be enough to maximise these opportunities when they arise. And, of course, Champagne is not just for Christmas.

For more information on Lanchester Wines and the wines mentioned in this feature, please visit www.lanchesterwines.co.uk

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Issue 185

Festive 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.

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.

Get Ready for Christmas with Alliance’s Festive Ranges toilet doors, mantles, shelves and other places. Equally, fairy lights, tinsel, baubles and balloons are also all great ways of adding some festive cheer to your hospitality business this year.

Ensuring your establishment is appropriately decorated and furnished during the festive period is a necessity for the hospitality industry. In turn, restaurants, bars and pubs will all want to capitalise on the seasonal influx of business which is available. The best way to do so is make your establishment as appealing as possible during this period.

DRESSING THE TABLES

ECO-CRACKERS

There are many ways to dress your table to add a hint of Yuletide style. Firstly, if you have a colour scheme or a set theme for Christmas which features one particular colour, replicate that in your table setting. You could do this by incorporating the colour into your tablecloth, or if you want a white tablecloth then possibly a coloured table runner with matching napkins.

As a business, sustainability and our impact on the environment are at the forefront of how we operate, as such this year we have opted for an initiative which ensures our crackers are fully recyclable. The way this has been achieved is by removing the silver fulminate which is used to achieve the traditional snap. Now when the cracker is pulled it will instead break apart with the audible crack of cardboard meaning you can still enjoy a cracker with your meal whilst knowing you are doing something right for the environment.

DECORATING THE ROOM When looking to decorate an eating or drinking area for Christmas you should first consider where your fire exits are and that all customers will still have a clear route to an exit. Once you have done this check, you can begin to decide how you want your festive design to look. We would always recommend a tree, go for a larger one if you can as this can be quite a statement piece, attracting party photos in front of it which can act as great free publicity across social media if your venue gets tagged.

In addition to Christmas trees, garlands and wreaths give you the option to add a subtle hint to areas such as

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

For tableware you could opt for classic whiteware or go for something more modern which can be a way of introducing colour to your table. Glassware we’d suggest sticking with classical looks to add a sophistication to the drinks you’re serving.

Finally, if you’re finding you’re being booked up with groups looking to celebrate a Christmas works party, you could offer party accessories to go with the meal. Whether it be party poppers, a festive mask kit, artificial snow spray, all are great for adding a party vibe for customers.

With winter on the immediate horizon, restaurants, pubs and other such businesses should look to start ordering Christmas decorations and planning for the festive period now. Alliance Online offers a wide range of Christmas options which will be perfect for your establishment this year.

Visit www.allianceonline.co.uk or see the page opposite for details.

REAL Vanilla is the Best Gift of All projects in the vanilla-growing region of Madagascar.

This is our gift to the farmers who cultivate the vanilla orchid in the Equatorial regions, helping to regenerate the rainforests, increase biodiversity and improve the air we all breathe.

In choosing REAL vanilla over cheap synthetic substitutes this Christmas, we are supporting their livelihoods and encouraging them to continue to grow a precious crop that benefits us all. This makes vanilla a gift that keeps on giving long after the Festive Season has passed.

Baking is going to be big this Christmas and as the Festive Season draws ever closer LittlePod has the perfect gift for the passionate cook.

Oozing luxury, vanilla is exotic and expensive, but not all vanilla is real. For those seeking something special to pop beneath the tree this December, LittlePod offers pure vanilla at an affordable price making this the best present of all.

Here in East Devon, we have enjoyed another eventful year and thanks to the LittlePod website, Christmas shopping has never been easier.

LittlePod’s vanilla paste, extract and pods can all be purchased from our website shop, along with our chocolate and coffee extracts, with 10% of all online orders donated to Blue Ventures to aid community

Why not create a hamper packed with LittlePod products so your loved one can remember you throughout the year, use our ingredients to bake an edible gift or use a REAL vanilla pod to spice up a bottle of rum or another festive tipple? The options are endless.

For more ideas about how to use our products, be sure to follow us on social media and take a look at our new website, where alongside our online shop, you’ll also find our latest recipe collection, created just for us by Peter Gorton, LittlePod ambassador and Master Chef of Great Britain.

Choose LittlePod and keep it REAL this Christmas.

Vanilla is the best gift of all.

Visit www.littlepod.co.uk for further details or see the advert on the inside front cover.

Real Vanilla Ice Cream

By Annabel Heron, from Cucumber Food Design

INGREDIENTS 284ml double cream 397g condensed milk 1 tbsp LittlePod natural vanilla paste

Method • Whisk the cream to soft peaks in a small one pint bowl that can be frozen and will look good on your table to serve the ice cream in.

• Add the condensed milk and vanilla paste to the cream and whisk in lightly, just until combined. Taste the mix, always essential with puddings, and add more vanilla if you like.

• Cover the mixture with a disc of baking parchment and cling film the bowl, then put in the freezer. There’s no need to stir or churn the vanilla ice cream, it’s ready after about 4-6 hours.

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Issue 185

Festive Buyer's Guide

PEPPADEW® Bites: Elevating the Festive Dining Experience in Pubs and Restaurants As the festive season approaches, pubs and restaurants seek to create an unforgettable dining experience for their patrons.

There is no preparation time, all the hard work of stuffing the pepper has been done.

There is no waste, as the product comes in Frozen, you just take out what you need.

PEPPADEW® Bites offer a flavour explosion in every bite. The signature PEPPADEW® sweet piquanté peppers provide the perfect balance of sweetness and heat, which have been hand filled with West Country cream cheese and then hand rolled in a Panko Style bread crumb.

Recommended portion size is 5 and there are 11 portions in the 1kg bag. The average price is £1.54 for a portion of 5 and the recommended selling price is £7, so a high margin of 74%.

The PEPPADEW® Bites are versatile and can be used on the menu as ‘while you wait’, as they are perfect with a glass of wine or pint of beer, or as a starter as portion or even on top of a winter salad.

When it comes to crafting the perfect starter for Christmas menus, PEPPADEW® Bites emerge as the ideal choice, adding a touch of innovation and culinary excellence to the festivities. PEPPADEW® Bites recently earned recognition with a Silver Award for innovation at this year’s Casual Dining show and are currently shortlisted for a prestigious Q award in the Food Service Party Food and Buffet category.

This Christmas, delight your customers with PEPPADEW® Bites and watch them savour the season’s joy with every delectable bite.

For further information see the advert on the facing page or visit www.peppadewfoodservice.co.uk

Here’s why Peppadew Bites are the ultimate choice for pubs and restaurants.

Classic Christmas Tree Decorations From Gibson Plus Gibson Plus are a well-established, family-run manufacturing business based in the UK. We pride ourselves on having built our family business around a core of loyal, returning customers over many years. Quality products at fair prices, attention to detail, speedy delivery and excellent customer service are top priority at Gibson Plus.

CLASSIC ENAMEL CHRISTMAS DECORATIONS Our enamel Christmas decorations have been specially designed in house by chief designer, Susan Gibson. These beautiful ornamental decorations will add that real touch of class to your 2023 Christmas range. With luxurious golds, vibrant reds and atmospheric blues our decorations truly stand out from the crowd! The range has seven elegant designs, so you can have a beautiful enamel bauble to suit each part of your tree. Each decoration comes complete with a beautiful gold presentation envelope.

The decorations have been finished to the very highest of standards and when you take the product in hand it has that lovely weight that just oozes with quality!

BESPOKE ENAMEL CHRISTMAS DECORATIONS If you’re wanting to stand out from the crowd our Bespoke Enamel Christmas Decorations will be perfect for you! The

same luxurious quality, but with your very own design. All we need to get started is your ideas and our design team can begin bringing it to life for you. By choosing your own bespoke design you can be guaranteed that your decorations will be truly unique and won’t be sold anywhere else in the world!

With bespoke designs we recommend a minimum quantity of 500 in order to maintain a competitive RRP.

LANDMARK BAUBLES Our Landmark Baubles are high-quality, hand-crafted, engraved baubles made from durable 3mm ethically sourced, maple veneer wood with a 70mm diameter. The engraved detail of the bauble is spectacular – the foreground showcases your landmark depicted with acute attention to detail, while the background features an idyllic Christmas night sky with a silhouette of Santa and his reindeer flying over the moon. The beauty of the Landmark Bauble is they can be produced with the landmark or image of your choice. This allows you to create a design that you can be confident your customer base will love! The fantastic thing about the landmark baubles is that you can have your own bespoke design from quantities of just 60.

WANT TO KNOW MORE? Contact us on 028 9181 8801 for more information and a free sample.

New Forest Shortbread

These boxes of award-winning traditional artisan shortbread are made by local people in the heart of the New Forest. They are genuinely a local product. Tracy Thew has made shortbread for family and friends for more than 50 years, now her team make small batches of her recipes at Burley Rails Cottage. They lovingly craft and seal them in recyclable bags and biodegradable boxes on the day they are baked. The packaging is charming, every box is adorned with images of the stunning New Forest by local Artist, Will Drew. They feature stories on the tear-off cards will illustrations by another local Artist, Shaun Stevens. They make perfect doorstep gifts, hamper fillers, welcome gifts in guest hotel rooms and table gifts for business meetings and conferences. Also wedding favours acting as a delicious gift that can be dressed up by a Wedding Planning or Calligrapher to match a wedding theme and act as a place setting.

Indulge in the buttery bliss of our artisan New Forest Shortbread with every bite - a delectable treat with a 1-star rating in 2022

Guild of Fine Food Great Taste Awards! Our shortbread are made using only the finest ingredients, ensuring a premium taste experience and wholesome treat every time.

Tracy's All Butter Original New Forest Shortbread was recognised by the Guild of Fine Food and their 'Great Taste Awards 2022' with a 1-star rating.

This esteemed organisation of 500+ experts gave their consent for the irresistible flavour and texture of this traditional shortbread, noting its "homemade appearance, even golden bake, rich buttery finish, soft snap, and dairy aromas", which melt in the mouth with a toasty flavour.

These boxes say your hospitality is grounded in the beauty and culture of your area; they give a tangible take away which will be remembered...long after the shortbread has been consumed.

Please call Tracy Thew on 07471 684639 for information on prices, discounts and added value, e.g., bespoke boxes and seals.

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Issue 185

Food Safety

AllergyMenu

Our simple but affective app provides restaurants the ability to keep a live updated menu with allergy information held within it.

Customers simply login to the app or visit your website and view the menu filtered to only show those dishes that are safe for them to eat.

This app significantly reduces the risk of incorrect communication between customers & staff, especially when mistakes can be so easily made, and these mistakes can lead to prison sentences for the restaurant owners.

Up to “20% of the population experience some reactions to foods” (The British Dietetic Association) so it’s no longer a minority issue, eating out should always be enjoyable ii should also always be safe.

HOW IT WORKS There is an easy account area, where the menu and dish information can be maintained via computer or mobile phone, or imported from other systems.

The allergies are assigned to each dish and it can be updated whenever it’s needed. An email is also sent out once a month to ensure the allergy information is

FoodCheck from Kelsius

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

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

checked and the menu confirmed that it is still up to date. The company logo can also be uploaded to ensure the menu follows the restaurants brand.

Key Benefits to Restaurants • Meet regulations for allergy information in one simple step.

• Ensure your menu allergens are always accurate and up to date.

• Improve your customer experience for allergy sufferers, vegans and veggies.

• No need to re-print menus if you change ingredients.

• Handy email reminders to check your menu.

• Stop front of house staff making mistakes • Keep your customers safe from harm.

How it will make a difference It’s so hard to ensure accurate communication between customer and the person preparing the food and Allergy Menu helps to mitigate this risk while ensuring your allergy information is always up to date and easy to manage.

"At the Bannatyne Group working in partnership with Allergy Menu has given our business confidence when it comes to giving our customers transparent and simple information around allergic ingredients. The App is simple and very user friendly."

Denise, The Bannatyne Group www.allergymenu.uk 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.

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

Hospitality Technology

Issue 185

CLH DIGITAL

37

How To Win The Payment Generation Game

By Delia Pedersoli, COO of MultiPay Global Solutions (www.multipayglobalsolutions.com)

As hospitality and leisure businesses look to future-proof their payment systems, its important to deploy the right strategy and technology that appeals to consumers of all ages So where should they start?

MOBILE FIRST - PAY BY BANK KEY FOR GEN-Z Propelled by an acceleration in the already existing shift from cash to contactless digital and mobile payments during the pandemic, there is a rapidly growing interest and excitement from consumers in using alternative payment methods (APMs) such as Buy Now Pay Later (BNPL), crypto, and Pay by Bank. This is especially true for younger consumers. According to a global survey by card issuing platform Marqeta, 77% of UK Gen Z respondents feel confident enough with contactless payments to leave their wallet at home and just take their phone.

When it comes to increasing appeal to younger consumers, mobile-based payment schemes are critical. With this in mind, Pay by Bank, whereby customers pay by simply scanning a QR code and opening their mobile banking app, is not only appealing to consumers thanks to its simplicity, but more convenient and cost-effective for businesses too.

For example, with Pay by Bank, which removes the use of credit and debit cards from the transaction, there are zero interchange and scheme fees. As such, businesses can make substantial savings on every transaction.

Furthermore, there’s no need to clutter payment devices with third-party apps as no additional downloads for Pay by

Bank to work are required. Universally compatible, they can also seamlessly integrate with any payment device.

AGE DOESN’T ALWAYS MEAN TRADITIONAL Older generations, especially those over 65 years old, have seen significant changes to technology, consumerism, and payment options over their lifetime. In a global survey by FIS, 71% of baby boomers (those born between 1946 and 1964) reported being more comfortable using the same payment methods they’ve always used, such as cash, credit cards and debit cards.

Having an array of more common payment methods available for consumers to choose from is therefore crucial in striking the right balance. However, FIS’ research also found that nearly half of baby boomers say they also like to stay up to date with the latest payment methods. Catering to these customers could also require a similar mindset and payment set-up needed to appeal to more mobile-inclined Gen-Z consumers.

DON’T FORGET CASH Finally, with cash still the second most popular payment method in the UK, after debit cards, UK Finance data suggests inflation and the rising cost-of-living has meant many people are making greater use of cash to manage budgets compared to just a few years ago. With the total number of cash payments made in the UK during 2022 reaching 6.4 billion, businesses should be mindful of physical money’s continuing importance in the payment mix.

Ultimately, with a cost-of-living crisis in full swing and customers increasingly more discerning about their spending, all businesses need to focus more than ever on delivering a superior customer service – whatever this looks like for the consumer. In the pursuit for speed and convenience, ensuring you are equipped to accept any payment, by any method, is key to pleasing every consumer, no matter their age.

Why a Sponsor Licence is Good for Business Keeping Bar Tabs – The Myths & Benefits The UK hospitality sector is currently grappling with a welldocumented shortage of staff.

Hotels, restaurants, and pubs are |facing challenges in finding suitable candidates for their advertised positions. As the holiday season approaches, this shortage becomes even more concerning. Christmas is undoubtedly the busiest time of the year for the hospitality industry, and a lack of sufficient staff can significantly impact a company's performance. So, how can this problem be addressed? One potential solution is to consider recruiting candidates from outside the United Kingdom, a path that an increasing number of companies are exploring to meet their staffing needs.

But how does a company transition from recruiting domestically to searching for candidates overseas? The process can seem daunting, involving interactions with the Home Office and the need to ensure that your recruitment team and HR systems are fully prepared.

Work Permit Cloud is a legal services company that specialises in assisting UK businesses bring skilled workers from abroad. We provide support in candidate sourcing, offer HR software solutions, and facilitate the acquisition of all the necessary licenses and visas.

For a company to employ a skilled worker from outside the UK, it must have a sponsor licence. This process typically takes eight weeks, but it can be fast-tracked - 10 working days. Once a sponsor licence is granted, the company can issue their candidate a 'certificate of sponsorship' (CoS), the candidate then applies for his/her work visa.

Access to a diverse talent pool, staying competitive, expanding market reach, and ensuring regulatory compliance are just a few of the compelling reasons why companies should prioritize obtaining a sponsor licence.

If you would like to know more see the advert on this page or visit https://tinyurl.com/42hcwrsh

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 185

Hospitality Technology

Technology To Enhance Hotels Sustainability the hotel looking for rooms to clean. Monitoring “Make Up Room” and “Do Not Disturb” signals (MUR/DND) in a centralised system help increase the overall efficiency as teams can be assigned to those parts of the hotel that require more immediate attention. Combining this information with room occupancy and access controls enhance guest privacy and provide deeper knowledge of how our hotels work, for example giving information on how much time it takes to clean each room.

The last few years has been one of the hardest periods, if not the hardest, for the hospitality industry worldwide. Lockdowns, staffing issues, war on the European Continent and unprecedented energy costs have all put pressure on the on the industry.

When looking at reducing operating costs in a hotel, optimization comes as a very handy word; optimize labour, optimize training, optimize energy, optimize maintenance…but we many times fail to address the way to achieve this “optimization”.

Another big cost centre control systems help reduce drastically is Maintenance, as these solutions allow the use of predictive and preventive policies. Sorting issues before they become fatal or even before they appear decreases the amount spent in replacing broken units (for example AC units) but also minimizes the risk of refunds to guest because things are not working or because there has been an AC leakage nobody noticed before.

As in life, information is the starting point to approach the problems we aim to solve, so gathering information about what is going on in our building becomes essential to optimize the way the building – our hotel – works. Once we have the information, we need to actually control those variables to be able to change them, and this is where technology can really make a difference.

Starting with the rooms, sharing information between the hotel PMS (such as if the room is booked for that day or if the guest has already checked-in) and the HVAC control system (room occupancy for example) help reduce energy waste to a minimum as the AC will only turn On when the room is occupied and the guest is checked-in, but not if the hotel staff gets in the room before the guest has arrived to the hotel. This can be applied to all room controls (lighting, TV, sockets…) but also to common areas, and bearing in mind energy accounts for 3 to 6% of an average hotel running costs, eliminating energy waste can really make a difference.

Following on to the hotel staff, housekeeping is many times overlooked with teams left to wonder through

A robust long-lasting control system combined with a Building Management System (BMS) that integrates with our hotel’s PMS is vital to get to know how our building operates to optimize all those little things that end up costing several thousand every year.

These are the type of solutions Zennio develops and delivers in over 100 countries, helping hotels all around the world become more efficient and sustainable and supporting all projects locally and remotely to make sure everything works every day.

For further information see the advert on the facing page.

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.

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?

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.

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 logins, systems to track transactions, or 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.

THE BEST THE POS MARKET HAS TO OFFER 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 Naturally, the performance of hardware within these systems is key. tablet device while supporting a charging port and up to four USB Printers form a vital component here at checkout. They enable the peripherals. This solution is a great way to use existing peripherals printing of receipts, coupons, vouchers, and more depending on the scewhich are operated through the printer as it communicates to the nario. They are rated not only on the speed and reliability of the printtablet device via Bluetooth. ing hardware, but also the performance of the cutter and print head, Mobility Solutions – For busy seasonal retail periods and pop-up which leads to less maintenance and possible downtime. Within retail stores, the need for accessible printing is becoming more popular. situations, sleek, compact printer designs are becoming increasingly Mobile printers are the perfect solution as they easily connect to a popular, because retailers are looking to streamline their cash desks.

For instance, cube printers have increased in popularity with their com- smart device and can print receipts or labels. As batteries continue to pact features and front exit feed for either on-the-desk or under-desk 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 ereceipting 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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CLH DIGITAL

Issue 185

Kitchen Equipment and Fit-Out Clean Away Your Fire Risk with TR19 Grease® Compliance Professional kitchen extract ductwork cleaning is not just a matter of hygiene; it is also an essential fire safety measure, as Gary Nicholls, MD of ductwork risk experts, Swiftclean, explains.

In every kitchen, no matter how lean or sophisticated the cuisine might be, the cooking process generates minute airborne droplets of fat, oils and grease, known collectively as FOGs. As the grease-laden air within the kitchen is drawn through the extract system, the air cools, leaving FOG deposits which gradually form a greasy film on the inside surfaces of both the canopy and the ductwork.

To remain compliant with the TR19® Grease specification, which is issued by the Building Engineering Services Association (BESA), the grease layer should not be allowed to exceed an average depth of 200 microns – about half the thickness of an average business card.

Compliance with TR19® Grease is an essential fire safety precaution, benefiting your staff, restaurant patrons, and also any residents, in both your own and neighbouring premises.

need your buildings insurance to pay out so that you can repair any damage. Increasingly, insurers will expect you to be compliant with TR19® Grease.

It is, therefore, important to be able to demonstrate your compliance with TR19® Grease. This can be achieved by using a member of the Vent Hygiene Register (VHR) as your specialist cleaning provider. VHR members can issue post-clean certification, providing evidence that you have fulfilled your legal obligations.

Also, under the Regulatory Reform (Fire Safety) Order 2005, you must appoint a Responsible Person for your property. They are legally obliged to ensure your compliance with TR19® Grease as part of your fire safety protocols.

Doubtless your kitchen is spotless. Unfortunately, the extract system is out of sight and can, as a result, easily end up out of mind. Its cleanliness should, however, be just as important in your list of maintenance priorities, as should compliance with TR19 Grease®. www.swiftclean.co.uk

Should the worst occur and a fire break out, you will

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

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

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 kitchen design service to help you build your ideal kitchen.

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

Kitchen Equipment and Fit-Out

Issue 185

CLH DIGITAL

Blue Seal Fryers and Oil Filtration

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

Operators should consider when purchasing a 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.

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!

Evolution Fryers and Filter Units

The New DrainMinor C (Combi Oven Pump)

• Available in White & 10 new exciting colours • Complemented by colour coded matching trims • Fire rated to BS476/7 Class 0 • Sheet sizes 2440 x 1220mm & 3050 x 1220mm • Range of cladding sealants & adhesives

For more information, please contact us on 01392 360 999, or alternatively Visit us at:- Unit 21, Apple Lane, Trade City, Exeter, EX2 5GL

Email : info@plastexe.co.uk Web : www.plastexe.co.uk

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

www.blue-seal.co.uk Please mention the Caterer, Licensee & Hotelier News when replying to advertising

• Hygienic Wall Cladding & Ceiling Systems

01392 360 999

The Premium Fryer and Burner System

Rece 10% d ive iscoun on all t claddin hygiene g rang on pro es ducti of this on adver t!

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CLH DIGITAL

Issue 185

Outdoor Spaces

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

Park and Urban Furniture Stylish Outdoor Area 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.

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

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

for Popular Dorset Pub

Guests visiting The Old Inn pub based in Wimborne, Dorset can enjoy their food and drink inside an all-weather enclosed terrace area thanks to Broadview Shading Solutions.

Wanting to make more of their outside space all year round, the owners approached Broadview to come up with a solution. Being at the front of the property, the new area would also need that all-important kerb appeal.

Having provided outdoor cover solutions for the likes of Rick Stein Restaurants, The Sandbanks Hotel, and Dorset brewery pub chain Hall and Woodhouse, the team at Broadview drew upon all of their experience to propose an innovative, unique, fully weather-adaptable

outside covered area.

Two large parasols, in a vibrant turquoise, along with vertical guillotine glass to serve as a wind and rain barrier were installed. Staff are able to lower or raise the glass in line with weather conditions, and heating and lighting have been built into the parasol structures - all to bring optimum comfort to their guests.

If you’d like to discuss the idea of transforming the outside space of your pub, restaurant, or hotel, don’t hesitate to get in touch with the team at Broadview.

Please call us on 01202 679012 or visit our website www.outdoor-shading.co.uk

Outdoor Spaces

Issue 185

CLH DIGITAL

45

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 unexpected 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 can amplify this ambiance, offering patrons an experience they can't get

indoors.

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 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.

According to our pub customers, each hospitality gazebo typically pays for itself in about 8 weeks!

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

Increase Your Revenue with a Commercial Shading Solution both kerbside and in any garden areas you may have.

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.

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 weatherresistant 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.

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,

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.

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

'Your outdoor area begs you to earn more money’ JǞɨǞȁǐ ɯȌɐȲ ƧɐȺɈȌǿƵȲȺ Ɗ ǐɐƊȲƊȁɈƵƵ ȌǏ ƦƵǞȁǐ ƊƦǶƵ ɈȌ ȲƵǶƊɮ Ǟȁ ƊǶǿȌȺɈ ƊǶǶ ɩƵƊɈǘƵȲ ǞȺ Ɗ ƦǞǐ ƦɐȺǞȁƵȺȺ ƦȌȁɐȺ‫خ‬

ɓɲ‫ڳ‬ɬǠɋǚ‫ڳ‬ƌ‫ڳ۬ש׮ڳ‬ưƷȲȏȽǠɋ‫ڳ׬ڳ۔ڳ‬ǠȄɋƷȵƷȽɋ‫ډ‬ǑȵƷƷ‫ڳ‬ǠȄȽɋƌǹǹȂƷȄɋȽ ɓȵ‫ژ‬OȏȽȲǠɋƌǹǠɋɲ‫ژ‬ǒƌɼƷƨȏȽ‫ژ‬ƌȵƷ‫ژ‬ƷǑǑƷƩɋǠɫƷǹɲ‫ژ‬ǑȵƷƷ‫ژ‬ƨƷƩƌɓȽƷِ​ِ​ِ‫ژ‬ •

According to our pubs, each gazebo typically pays for itself in about 8 weeks!

•

We will ǚƷǹȲ‫ژ‬maximise income from your outdoor area.

•

This is your essential long-term investment‫خ‬

✓ׄ ȺǞɹƵȺ ‫ ب‬ȺɈƊȲɈǞȁǐ ƊɈ ‫ؾ אזדةׁڍ‬Ƶɮ ɨƊɈ‫ؿ‬ ✓ ‫ژۑ׎ד‬ưƷȲȏȽǠɋ‫ژבژڹژ‬ǠȄɋƷȵƷȽɋ‫ٮ‬ǑȵƷƷ‫ژ‬ǠȄȽɋƌǹȂƷȄɋȽ ✓ k wG‫ژ‬k °¾UwG‫ ׅژ‬æƵƊȲ JɐƊȲƊȁɈƵƵ

✓ ª DzÀ‫(ٶ‬0²XJy‫ٶ‬ǐɐƊȲƊȁɈƵƵƮ ɈȌ ɩǞɈǘȺɈƊȁƮ ׁ‫ ׀׀‬wȯǘ ȺɈȌȲǿȺ ƧǘƵƧDz ȌɐɈ R ²§XÀ mXÀæ J ð0 ² ȯƊǐƵ ǏȌȲ ɈǘƵ ǏɐǶǶ ȯǞƧɈɐȲƵ ƌǹǹ‫ژ‬ÅȺ‫¾ژ‬ȏưƌɲ‫ژ‬ɋȏ‫ژ‬ǑǠȄư‫ژ‬ȏɓɋ‫ژ‬ɬǚƌɋ‫ژ‬ɬƷ‫ژ‬ƩƌȄ‫ژ‬ưȏ‫ژ‬Ǒȏȵ‫ژ‬ɲȏɓِ àRXÀ0 § ßXmX y R ²§XÀ mXÀæ J ð0 ² ‫ׅ׈ׂ ׅ׉׆ ׃ׅ׆ׁ׀ ب‬ ƮƵȺǞǐȁƵƮ ƊȁƮ ƧƊȲƵǏɐǶǶɯ ǿƊƮƵ ƨɲ‫ژ‬ɓȽ‫ژ‬Ǟȁ æȌȲDzȺǘǞȲƵ ‫ ب‬ɩɩɩ‫خ‬ɩǘǞɈƵȯƊɨǞǶǞȌȁǐƊɹƵƦȌȺ‫خ‬ƧȌ‫خ‬ɐDz

Please Read ‘Nearly 2 years on, it was the best decision we ever made to buy 3 White Pavilion Gazebos. They have paid for themselves many, many times over. I dread to think of the business we would have missed out on if we had not made the investment.’

‘We now have 11 hospitality gazebos – this is how we get a fabulous ROI.’!

Susie, Proprietor: Grantham Arms, Boroughbridge -The Bay Tree, Swillington, York – The Black Horse, Kirby Fleetham

Get ready for more winter sales !4 sizes : starting at £1,582 [ex vat] ! 50% deposit + 3 interest-free instalments ! LONG LASTING 5 Year Guarantee ! ROBUST DESIGN guaranteed to withstand 100 Mph storms

Call Us Today to find out what we can do for you.

WHITE PAVILION GAZEBOS 01653 695 285 designed and carefully made by us in Yorkshire : www.whitepaviliongazebos.co.uk

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CLH DIGITAL

Issue 185

Products and Services

Airwave Europe Commits to a Greener Future The Label Group

Leading display technology integrator, Airwave Europe, is delighted to announce a partnership with conservation company, Gift-A-Tree, agreeing to plant one tree for every TV sold to a new customer.

South West Labels are a supplier of labelling guns, thermal label printers & labels. We’re here for retail, industrial and manufacturing businesses. We’re independent, which means impartial recommendations combined with over 30 years experience in supplying these products.

Based in Tiverton, Devon, Gift-A-Tree work with charities (such as WWF, The Rainforest Action Network & The Rainforest Trust) and companies, generating woodland and forests across 40 countries worldwide.

A Gold Package partnership agreement allows Airwave to plant approximately 25,000 trees a year, in turn contributing to the preservation of natural ecosystems, supporting biodiversity, enhancing air quality, and helping educate local communities.

“As a technology company, we can’t avoid creating a carbon footprint” said Airwave Head of Marketing, James Grant, “however this partnership will help us mitigate the effects of our operations. It’s a small step, but one we’re very proud to make.”

“It’s such a pleasure to welcome Airwave to the family” said Gift-A-Tree Founder, Andy Fields “I look for-

Walter Geering Established in 1903, Walter Geering is an industry leading supplier to hotels, holiday parks and accommodation providers across the UK, specialising in ecofriendly toiletries and welcome packs including kitchen and bathroom packs, pet packs, games night packs, birthday parks, to name but a few. Walter Geering also offers a comprehensive collection of bedroom and bathroom accessories, bedding, linen and towels.

Walter Geering has become a leading supplier due to its firm commitment to the environment.

For most of us, the use of singleuse plastic is all about convenience. As industries go, none are quite as keen on single use plastic as the hospitality industry. This makes sense; few people are more set on convenience than those who are on holiday, and whilst many of our products are not single use, we remain committed to supporting our customers (and their guests) in reducing the amount of plastic in their business.

TOILETRIES AND WELCOME PACKS Walter Geering has led the toiletry and amenity market for a number of years thanks to its innovative products and eco-friendly credentials. Browse their extensive toiletry collections and choose from bottles and tubes made from oxo-biodegradable plastic, postconsumer recycled plastic, prevented ocean plastic and wheat straw.

In the spring of 2023 Walter Geering launched its new floating dispenser system. A simple, yet innova-

The labelling gun market can be complicated. Many products are known by

ward to playing a part in their sustainable future.”

Airwave would like to thank Philips Professional Displays, LG Displays and Samsung Displays, for their support in this initiative.

For enquiries, please contact: info@airwave.tv or 01403 783 483 or see the advert on the front cover.

Moor Coffee Ltd. Our Independent coffee company based near Dartmoor specialises in commercial coffee machines, coffee beans, brewing equipment and machine repairs throughout the South West and the UK. With over 25 years' experience in the beverage vending industry.

tive, solution that offers a new generation of toiletry dispensers. The system is designed to fit any bathroom and comes with a matchbox sized bracket hidden behind the dispenser to offer the illusion your dispenser is floating. The system features a simple tamper-proof locking mechanism that takes housekeeping only 3 seconds to unlock with the security key. The entire system; bottle, bracket is just £4.28 per product per room.

KITCHEN AND CLEANING WELCOME PACKS At Walter Geering, we want to contribute to a circular economy where packaging material never becomes waste, but is recycled, reused or composted. To address the issue, we are investing time and money to reimagine and redesign our packaging. This includes designing a completely new range of packaging types across our diverse welcome pack portfolio to fit with the recycling infrastructure that either exists today or is likely to exist in the near future in the markets where we operate, making it easier for consumers to reuse or recycle our packaging.

When your guests first arrive at your accommodation, the last thing they are thinking about is whether there will be essentials such as washing up, liquid, black bin bags a sponge or cleaning cloth. However, these are the kinds of items your guests will need before too long. Fortunately, with our cost-effective and highly practical kitchen packs, your guests will not have to worry too much for those first few days.

Contact Walter Geering today and quote CLH10 for 10% discount on your first order.

Sales@waltergeering.co.uk www.waltergeering.co.uk SEE THE ADVERT ON THE INSIDE FRONT COVER.

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

We understand that choosing a new coffee machines can be difficult - bean to cup - group machine - instant machine, what is right for you?.

That is where our dedicated team can offer help & advice.

different names depending on their use. Labelling guns, price guns, pricing guns, label guns, coding guns and batch guns. Our range of products can meet all needs: Simple low use models, durable machines for industry.

A wide variety of specialist features including auto-incrementing guns for batch codes.

All equipment is supplied with a one year factory warranty and are designed to give years of reliable and effective service.

See the advert on PAGE 7 or call 01736 810334 for details.

industry we can guide you to finding the right solution for your business.

Call us now on 01409 231166 or visit www.moorcoffee.co.uk We offer a range of purchase options on both new and refurbished equipment. Machine accessories can be added to create a complete business model and once you have chosen your machine we will deliver, install and train you and your staff.

After-sales support is taken seriously so we provide you with a comprehensive back-up service with regular customer contact, a range of point-of-sale material and a fully equipped service department. www.moorcoffee.co.uk 01409 231166 SEE THE ADVERT ON PAGE 11.

With our knowledge gained by our time in the

Big K Introduces an Exciting Range of Smoking Wood Chunks and Chips Big K Introduces an Exciting Range of Smoking Wood Chunks and Chips, adding a smoky flavourful twist to their extensive range of natural cooking fuels.

endless possibilities.

Big K Products UK Ltd unveils its brand new range of Smoking Wood Chunks and Chips. These exciting additions to Big K's product line-up offer food hospitality professionals an unparalleled opportunity to elevate their culinary creations with rich and distinctive flavours.

"We are thrilled to introduce our new range of Smoking Wood Chunks and Chips," said Mike Theodorou, sales Director at Big K Products UK Ltd. "These premium products are designed to empower food hospitality professionals with the ability to create exceptional and memorable dining experiences.

With seven enticing flavours to choose from, chefs can unleash their creativity and elevate their dishes to new heights."

The new range features seven captivating flavours that promise to delight the taste buds and ignite culinary creativity. Chefs and grill enthusiasts can now choose from a variety of options, including Cherry, Apple, Grape Vine, Whiskey Barrel, Hickory, Oak, and the refreshing Citrus blend of Lemon and Orange wood.

Each variant brings a unique aroma and taste, enabling chefs to craft unforgettable flavour profiles for their menus.

In addition to their exceptional flavour profiles, Big K's Smoking Wood Chunks and Chips are crafted with the utmost care and quality. The wood is carefully selected, sourced from managed and sustainable woodlands, and undergoes rigorous processing to ensure consistency and optimal performance. With Big K's commitment to sustainability and eco-friendliness, chefs can enjoy the range's delightful flavours while knowing they are making a responsible choice.

Smoking wood chunks and chips are the perfect complement to charcoal, allowing chefs to infuse their dishes with a smoky essence. Whether it's enhancing the richness of grilled meats, adding a hint of fruitiness to seafood, or lending a distinct smoky undertone to vegetables, Big K's Smoking Wood Chunks and Chips offer

Discover the art of flavour infusion with Big K's Smoking Wood Chunks and Chips. For more information call 0208 808 6336 for deliveries with M25 area.

For nationwide deliveries call 01366 501 485. www.bigk.co.uk SEE THE ADVERT ON PAGE 7.

Blast Chilling is Best When It’s Fast Chilling Williams Refrigeration has released a new version of its reach in blast chillers and blast chiller/freezers which provide significant improvements over previous models.

Blast chilling is a key process for cook chill systems, allowing businesses to safely chill and store food in batches before regeneration is required.

The new models ensure chilling food safety regulations are followed by rapidly chilling food through the danger zone where harmful bacteria can grow, to a safe storage temperature.

The new models help to protect food by lowering it from +90°C through the danger zone where harmful bacteria can grow to a safe storage temperature.

The range now uses natural hydrocarbon refrigerant which has low Global Warming Potential and zero Ozone Depletion Potential. As the charge is less than 150g it falls beneath the threshold for hydrocarbon equipment, which means there’s no need for costly insurance or zone control and allows it to be installed directly on a cookline.

Chilling and freezing times have been reduced compared to previous models, while a powerful food probe sensor can save energy by stopping the cycle as soon as the food reaches the required temperature. The probe can be stored away helping to avoid damage when not in use. A powerful self-regulating system protects the compressors while cooked food is being loaded by cooling down the system before the program cycle is activated.

While some manufacturers promote a maximum capacity for their blast chiller/freezers, this is often smaller for freezing than it is for chilling. However, Williams blast chillers have the same capacity regardless of whether it

is being used to freeze or chill.

The overall design has been improved, with a sleek new door and the popular, easy to use Williams EasyBlast (WEB) controller. A simple 1-2-3 interface makes it easy for staff to program the cycle, while a clear digital display shows the elapsed time and the food probe temperature.

The door can be configured to be either right or left hand hung. A full-length integral door handle provides an easy to use, non-slip grab that is designed to be easy to clean, with no potential dirt traps.

The reduction in chilling and freezing times helps to deliver significant savings in energy compared with previous models. Efficiency is further improved by the 75mm high density polyurethane insulation which helps to maintain operating temperature in ambient conditions up to 43°C. Williams blast chiller and chiller/freezer ranges are available in both reach in and roll in models in a variety of capacities. Its new range of reach in models are available from the compact 10kg undercounter unit up to 50kg cabinets while roll in models start from 70kg capacity up to 320kg.

List prices for Williams blast chiller freezers start from £6070 for the WBC10.

Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, multidecks and blast chillers.

To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk.

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.

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CLH DIGITAL

ment 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

We are not just a supplier; we understand that from 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 refurbish-

Choose Your Path For Assured, Sustainable Hot Water Restaurants, bars and hotels have an often uniquely business-critical need for hot water to ensure smooth daily operations. With hot water demands generating up to 30% of a business’ daily energy use it is a prime candidate for addressing carbon emissions and climbing operational costs.

Unless a new build, which will be electrical-based, most refurbishments will look to either improve on existing gas systems or aim to completely replace them with electrical alternatives, typically heat pumps and/or direct-electric heating. The latest generation of electric boiler, such as Adveco’s ARDENT, offers new levels of resilience, with multiple immersions in a protected sealed indirect loop arrangement that dramatically cuts issues associated with limescale damage in hard water areas. Digital controls and monitoring ensure 24/7 operational service.

Adveco Live Metering of the hot water demands of a building is a quick, non-invasive, and extremely costeffective means of gauging needs. It also provides application design which enables owner/managers to develop realistic and sustainable development strategies which deliver active results today with low to no

impact on ongoing operations. The process helps to avoid the common, and costly pitfalls of system oversizing, for immediate capital savings. Combining heat pump pre-heat and electric boilers will cut carbon emissions, by as much as 70% compared to equivalent gas-fired applications, so is a big tick in the box for business sustainability.

This does come at a cost currently in terms of operational expense, due to higher electricity costs.

So, we would advocate the use of solar thermal which not only helps further reduce carbon, but crucially also reduces the expense associated with operating on both gas or electric. A correctly sized and installed solar thermal system will reduce UK annual energy requirements of a business on average by at least 30%. Southern/western counties could expect to offset most hot water energy demands in the summer months with a solar thermal system. With a less than 10-year return on investment now possible, solar thermal, as a proven renewable should be on any list of net zero technologies being considered as part of a wider sustainability strategy. www.adveco.co

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

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Cult Furniture Cult Furniture is a renowned furniture brand that offers a wide range of products suitable for bar venues.

Our Cult Trade collection encompasses a variety of styles and designs that cater to the diverse needs and

Design & Refit aesthetics of the hospitality industry. We are strongly committed to quality and design and draw inspiration from iconic mid-century and contemporary designs, ensuring that products are not only functional but also visually appealing. We frequently update our collections to stay in tune with the latest trends in interior design, making us a go-to choice for bar owners looking to create a chic and inviting space for their customers. At Cult Trade, we offer bar stools, bar tables, dining chairs, dining tables, ceiling lights as well as other accessories

budget constraints. We are dedicated to customer satisfaction, offering excellent trade account management, easy ordering, and reliable delivery options.

to complete your style.

We offer a diverse range of stylish furniture which allows bar owners to curate a cohesive and aesthetically pleasing interior that aligns with their unique vision and branding. Our products are designed and constructed to meet the highest standards, including Crib-5 certification, ensuring durability and longevity in high-traffic bar environments. Bar owners can trust that their investment in Cult Trade products will stand the test of time. While offering high-quality and stylish furnishings, Cult Trade remains competitively priced, providing bar owners with exceptional value for their investment. This affordability allows for more extensive transformations and improvements within

Our trade membership offers access to exclusive benefits. Join us to enjoy perks only available to Cult Trade members: - Exclusive trade discounts - Bespoke orders - High stock quantities on all of our best sellers - Personal trade manager - 48- hour dispatch time on in-stock items

Visit www.cultfurniture.com or see the advert on this page for further details.

Get in the Christmas Spirit with Furniture to Cater for Groups Having the right furniture in place is key to making the most of the busy festive season. Trent Furniture supply a fantastic range of seating designed to look good, while catering from everything from romantic dinners to family gatherings and large office parties.

Available in a choice of dark oak, light oak and walnut finishes, the Shaker Table, which currently has 10% 15% off, is a timelessly stylish choice that will never let you down. The simple four-leg design offers durable stability even in the largest tabletop size of 150cm x 80cm and the corner legs give diners generous leg space. A mix of round, square and rectangular Shaker Tables gives any restaurant or pub a flexible and attractive layout for accommodating diners.

The Christmas period often means catering for more guests than usual. Trent Furniture’s great range of folding and stacking tables enables you to create extra dining space without compromising on comfort or style.

The clear varnish finish on the plywood top of the

New Year, New Look 2024 is fast approaching and it is a fantastic opportunity to give your hospitality site a fresh look that works hard for you and your customers in the upcoming year.

Woodberry are sharing some tips so that you can plan and get your hospitality venue to work harder for you in 2024.

CREATE ZONES Creating different zones with demographic appropriate furniture is a fantastic way to cater to your customers different needs. As well as this, it gives you scope to attract a different customer demographic.

You can create different zones by using different items of furniture. For example, bar height furniture will appeal more to a younger demographic visiting for a drink whereas armchairs and tables will appeal to older customers.

INVEST IN HIGH QUALITY AND EASY-CLEAN FURNITURE

American Trestle Table means it can be used with or without tablecloths. Not only that, the choice of three sizes that can easily be folded away makes it a smart back-up for any venue, and with 10% off now is a great time to buy. The Semi Circle Folding Table is another excellent option for offering different layouts and making the most of your venue’s capacity.

Trent Furniture’s fantastic range of restaurant chairs pairs perfectly with the versatile Shaker Table.

The faux leather or fabric Sorrento Chair (currently with 10 – 16% off) and the Boston Chair are popular choices. When extra chairs are needed, stackable banqueting chairs such as the Harrow Steel Stacking Chair, which has 10% off for a limited time, is a stylish and practical choice.

To find out more about Trent Furniture’s attractive range of contract grade furniture to cater for Christmas and beyond, please call us on 0116 2989 927 or fill in our contact form. www.trentfurniture.co.uk

Investing in high quality and easyclean furniture will mean that your investment will last longer without a lot of maintenance. It will also mean that staff are not having to spend too much time cleaning furniture during busy trade times.

BE BOLD Businesses are becoming more aware of social media for growth. Having a bold or unique interior is a great way to encourage visitors to share photos of your establishment. You may decide to get furniture that is bespoke to your brands colours or have a feature wall with a unique design. Woodberry offer a wide range of colourful chairs with upholstery options and colourful pedestal tables for a unique look.

The Woodberry team are keen to help you find the best products for your establishment. We offer a variety of quality indoor dining and bar furniture from traditional styles to unique and eye-catching designs. Call our team or discuss your needs or shop online.

01926 889922 mail@woodberry.co.uk www.woodberry.co.uk/indoor

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.

The World’s First Brushless Industrial Pump From Saniflo Saniflo continues to innovate in the industrial waste pump sector by becoming the first manufacturer to offer a brushless option. The popular Sanicubic 2 Pro Smart is a pumping station designed to lift grey and black waste water from individual properties, small businesses and light commercial premises such as pubs and restaurants.

The new brushless version extends the range to three models – the classic, the Pro Smart and the Pro Smart brushless.

Widely used already in a variety of products including power tools, boiler pumps and appliances such as lawnmowers, brushless is an advanced technology that improves motor lifespan, product efficiency and reliability. It eliminates the electrical connection to the spinning motor -which can create heat, friction and noise and in the Sanicubic 2 Pro Smart it allows regulation of the motor so it can run at variable speeds.

This offers further advantages including: • Energy saving of up to 30% • High efficiency

• High torque and thus better grinding quality • Lower noise The Sanicubic is widely used in the hospitality sector to discharge grey and black waste water from whole buildings, particularly those where change of use has occurred.

The unit has multiple connections for connections to kitchen and WC areas. Single and three phase versions are available as well as models with single or double pumps. The new brushless pumps are highly suitable for businesses in the hospitality sector, particularly given the potential savings in energy.

Tim Pestell, Managing Director of Saniflo, believes the new technology will have strong appeal for commercial businesses in particular; “As pioneer of the macerator concept, Saniflo, true to form, is now pioneering the use of new brushless technology in lifting stations. We believe it will be a popular option with customers installing pumps for industrial projects.”

For further information visit www.saniflo.co.uk

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Property and Professional

Businesses Forecast To Pay An Extra £1.56 Billion In Rates Bills Next April On current predictions, business rates bills look likely to rise by a total of £1.56 billion next April, giving unsustainable rises to all sectors of the economy, says John Webber, Head of Business Rates at Colliers.

Rates bills rise in line with inflation and are based on the CPI figure for the previous September. With CPI announced at 6.7% for August, Colliers are expecting to see CPI figures at around 6% for September 2023, with the result the total tax take from this tax will rise from around £26 billion in 2023/4 to £27.56 billion 2024/5 from next April.

This is unless the government steps in and freezes the business rates multiplier.

Last year, Chancellor Jeremy Hunt froze the multiplier for the current tax year, keeping it at 51.2p for every £1 of a commercial property’s rateable value, and 49.9p for small businesses.

Forty-four major British retailers have already written to the Chancellor ahead of his Autumn Statement, urging him to do the same again, otherwise they estimate an extra £400m will be added to the retailers cost base next year, particularly as Covid related reliefs come to an end.

However, as John Webber points out, retail is not the only sector that will be penalised by this unsustainable tax. The logistics/manufacturing sector now pays 26% of the total business rates tax bill and has seen steep rises in its rates bills, as a result of the 2023 Revaluation. With inflation at 6%, Colliers estimate the sector will see its rates bills rise by around £406 million in April. Combined with the revaluation increases, Colliers estimates the Amazon London distribution park in Tilbury, for example will see its

rates bill rise from around £4.7 million in 2023 to £6.7 million from April 2024- a massive £2 million increase- unless something is announced.

growth. It would broaden the tax base, disincentivise tax avoidance and help reduce any gaps in revenue for the Exchequer caused by a lower UBR.

Similarly, the offices sector is expected to face an extra £354 million in its total rates bill. Barclays Bank in 1 Churchill Place in Canary Wharf, for example, will see its rates bills rise from around £9.1 million this year to £9.6 million in April 2024- a half a million pounds rise. At a time when companies are considering their office space requirement, this is certainly not going to help the “case” for investing in the office.

Reform the sticking plaster reliefs system. Re-basing the multiplier to something affordable will mean that the whole question of the myriad of reliefs can become simplified and resolved, as not so many businesses will need to claim them. Everyone that benefits from public utilities and local services needs to pay something- but at a fair rate, maybe starting at 10 or 15% for the smaller businesses. Colliers believes reliefs should be reviewed at least every 3 years.

According to Webber such rises are unsustainable. “All sectors are suffering from increased costs, whether from increased wage bills, materials or energy costs. They cannot cope with the hike in rates bills too. Higher occupation costs will only dampen expansion and growth plans and for many businesses might be the last straw. The government must do something. Freezing the multiplier for 2024/5 is the first step, but only really papers over the issues. Ultimately, we need proper business rates reform.”

Webber has been an ardent campaigner for business reform and critical of successive governments that have totally failed to grab the nettle and just tinkered around the system or put it in the “too difficult box”. He believes the current system which provides £32billion gross (£26 billion net) for local authority funding is just unsustainable in current form, with the main issues being that rate bills are just too high and increasingly unaffordable for many businesses.

COLLIERS HAS DRAWN UP A MANIFESTO FOR REFORM, THE MAIN COMPONENTS OF WHICH ARE: The government should rebase the Multiplier to a level that businesses can afford– to say 34p in the £. A lower fairer UBR would reduce the barriers to entry, help expansion and innovation for businesses and encourage

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

Introduce annual revaluations. The Government has moved from fiveyearly revaluations to three-yearly revaluations, which is a step in the right direction, but in Colliers’ view is not far enough. By implementing annual revaluations, business rates bills will accurately reflect the dynamic movements of the market and allow occupiers to benefit immediately from adjustments to rateable values.

Reform the appeal system and demand transparency from the VOA. The current system makes it too hard for businesses to either access the fairness of their assessments or to appeal them. Recent tinkering with (CCA) has only added to the confusion and the request for the annual provision of information from the ratepayer has also added a significant administrative burden.

Colliers believes the current system needs to transparent, easy to access for all and allow appeals to be resolved in 12 months, so that businesses can get on with what they do best- running their businesses.

Webber continued, “In its 2019 Manifesto, the Conservative Party promised, “To cut the burden of tax on business by reducing business rates. This will be done via a fundamental review of the system.“ With rises of over £1.5 billion looming next year, it clearly has not fulfilled this promise. We urge the Chancellor to make a statement and to do it soon.”

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.

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 business.

MANAGING PEOPLE

PROFITABILITY & OPERATIONS

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’’.

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

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

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 TAVISTOCK, DEVON

CORNWALL VILLAGE

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

DARTMOOR, DEVON

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

TEIGNMOUTH, DEVON

• 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

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

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

By Florent Malbranche, CEO and Co-founder, Brigad (www.brigad.co)

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

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

This year’s Rugby World Cup promises to be one of the most popular ever with fans, given that the matches are scheduled for the afternoons and evenings for UK viewers.

15 million people in the UK watched England beat Australia in the 2003 final - and that was mid morning in the UK. So, we can expect even more fan fervour if the home teams do well in this year’s tournament, which promises to be a bonanza for the UK hospitality trade.

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

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

Of course, the aim is not to completely replace your existing salaried staff with freelancers. Quite the opposite.

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

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

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

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

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

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

Are You A Chef Looking for A Work-Life Balance?

Work-life balance are three words that do not often come up in a chef’s vocabulary but are regularly used by the chefs employed by Care UK. Care UK are currently looking for chefs of all levels to work in our care homes across the UK. We are looking for people who want to make a difference to residents’ lives every day. When you join Care UK, you’ll be joining a team who all share the same values: caring, passionate and teamwork.

Life as a chef with us means that you will be preparing rosette level dishes in our stateof-the-art kitchens using fresh ingredients, for our residents and their families. We also have an exceptional track record in catering team career progression with countless

examples of chefs progressing from sous chef level to head chef positions.

We have our own Catering Academy to provide excellent training and induction programs for all new Catering Staff and we will give you all that’s needed to have a successful career as a Chef with us. Our high quality, innovative training and coaching will support the development of your skills throughout your career with us.

We are committed to recruiting diverse, talented people, who share our passion for helping others. We see the potential in everyone, let us help fulfil yours.

You can find out more about our rewarding careers by visiting careers.careuk.com