CLH Digital - Issue #188

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 188

Autumn Statement Brings “Welcome News” for Sector... www.CLHNews.co.uk

RETURN TO PROFIT! Let us help guide you to putting your Restaurant, Hotel or Pub business BACK into Profit.

We work "hands-on" with you and your Team, in your business, to make that happen.

Maximise your Profit Margins Minimise your Operating Costs Resolve any Operational Issues

To find out how David Hunter can use his 30 plus years of experience in the Hospitality sector to help you INCREASE THE PROFIT from YOUR business, call NOW for an informal chat on:

07831 407984 or

01628 487613

The Bowden Group

CLHNews

RECONDITIONED & SECOND USER CATERING EQUIPMENT

The freezing of the small business rates multiplier for another year coupled with the extension of the 75% discount for occupied r, leisure and hospitality premises for 2024/25 will save the average restaurant £16,507, pub £12,869 and café £6,072

• We can supply most of the markets leading names in New Equipment at competitive prices • Full Service & Installation facilities by fully qualified engineers • We can also supply modular fridge & freezer rooms

Telephone with enquiries:

Tel: 01273 492488

Email: kingedwards@btconnect.com Mobile: 07860 274243

COOKERS • ICE MACHINES • FRYERS • SLICERS

DISHWASHERS • GLASSWASHERS • REFRIGERATION

• MICROWAVES • EXTRACTION CANOPIES •

While Chancellor Jeremy Hunt’s Autumn statement has brought welcome relief to the hospitality sector, with the extension of business rates relief and a freeze on alcohol duty, however, there are concerns that the Chancellor has yet again failed to commit to long-term support industry leaders have said.

• We have a comprehensive range of Re-conditioned Catering Equipment in stock

CLHNews

...But Long Term Concerns Remain

Hospitality Business Mentoring since 1989

EKE EQUIPMENT LIMITED

CLHNews

• TOASTERS • STAINLESS STEEL SINKS & TABLING •

in business rates next April according to the commercial real estate intelligence firm Altus Group.

The Chancellor said the £4.3b tax cut recognises “the role of pubs and high street shops in our communities”. Mr Hunt also froze the small business multiplier for a further year, however the standard business multiplier will increase by 6.4%, and also announced alcohol duty will be frozen until August.

(CONTINUED ON PAGE 3...)

2

CLH DIGITAL

Issue 188

Editor's Viewpoint

Welcome to the latest issue of CLH Digital At first glance Chancellor Jeremy Hunt’s Autumn statement on Wednesday brought some welcome news and relief for the hospitality and licensed on trade, which has experienced tumultuous times post-pandemic.

I must admit I only concentrated on the extension of business rate relief and its effect on smaller businesses, and it wasn’t until I read a press release submitted to us that I realised there are significant additional costs for larger hospitality outlets.

EDITOR

Peter Adams

It’s no secret that the pandemic and the subsequent economic meltdown, the war in Ukraine causing massive energy hikes and the government using the sector like a cash cow has resulted in the UK's hospitality and pub sector finding itself at a crossroads.

While there are commendable measures aimed at supporting small businesses, concerns linger about the long-term viability within the industry.

One of the headline announcements that has been met with applause is the freeze in alcohol duty. In an industry where margins are often tight, this move provides a welcome respite for businesses struggling to recover from the economic aftershocks of the pandemic. The freeze ensures that consumers won't face additional financial burdens when enjoying a pint at their local pub, promoting a more positive environment for recovery.

The extension to business rate relief is a “bit of a” lifeline for many small businesses in the sector. This targeted support clearly recognizes the unique challenges faced by hospitality establishments, however it is business rate reform that is needed not support.

Whilst the Autumn Statement was good news for small retailers with the extension of the 75% discount and the freezing of the small business rates multiplier, the commercial real estate intelligence firm Altus Group, say that 43,160 ‘large’ retail premises in England, those with a rateable value above £51,000, will now face a 6.7% inflationary increase in their bills next April to the tune of £308.96 million for 2024/25.

The 6.7% increase is the biggest year-on-year increase to the standard business rates multiplier since 1991. The news comes as the UK’s annual inflation rate fell sharply to 4.6% in October on the back of cheaper gas and electricity, its lowest level for two years.

Another missed opportunity is the Chancellor's decision to overlook calls for a reduction in hospitality VAT, an opportunity that could have had far-reaching benefits for the industry. Many EU countries have as we have often reported already embraced reduced VAT rates for hospitality services, resulting in increased consumer spending and a boost

to the overall sector.

By ignoring these calls, Chancellor Hunt risks stifling the potential for growth in the UK's hospitality industry.

Reducing VAT in the hospitality sector is not merely a shortterm remedy; it's a strategic move that could fuel economic recovery and generate more revenue in the long run.

Lowering the tax burden on consumers encourages spending, ultimately leading to increased sales for businesses in the hospitality and pub sector. This domino effect not only supports existing jobs but also creates new employment opportunities, contributing to the broader economic revival.

The Chancellor's lack of action on this front raises concerns about the government's commitment to fostering the sustained growth of the hospitality industry. While shortterm measures like alcohol duty freezes and business rate relief extensions provide immediate relief, a more comprehensive strategy is needed to ensure the sector's vitality in the years to come.

It's disheartening to see the Chancellor turn a deaf ear to the sector's calls for a VAT reduction, especially when other EU nations have demonstrated the positive impact of such measures. The long-term success of the hospitality and pub sector requires a vision that extends beyond the immediate fiscal year. The government must recognize the pivotal role the industry plays in the UK economy and take bold steps to secure its future.

So, while the Autumn Statement brings some welcome news for small businesses in the hospitality and pub sector, the lack of action on reducing VAT raises concerns about the government's commitment to the industry's sustained growth. As we navigate the challenging road to recovery, a more comprehensive and forward-thinking approach is essential to ensure the resilience and prosperity of the entire sector.

Once more I would ask you to please do follow us on Twitter, and encourage as many people you know in the trade to sign up 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.

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

TELEPHONE:

01202 552333 FAX: 01202 552666

www.CLHNews.co.uk @CLHNews CLHNews CLHNews

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

Published by Published by

Issue 188

CLH DIGITAL

3

Autumn Statement Brings “Welcome News” for Sector (CONTINUED FROM FRONT COVER)

sector’s trade still facing a £150m rates hike. This will only put more pressure on consumer prices and inflation, at a time when businesses are still grappling with high costs of energy, food, drink and wages.”

DUTY FREEZE Mr Hunt said that there would be no increase in in duty on beer, cider, wine or spirits.

He also confirmed that the alcohol duty paid on a pint in a pub would remain lower than in a shop, adding: “As well as confirming our Brexit Pubs Guarantee, which means duty on a pint is always lower than in the shops, I have decided to freeze all alcohol duty until August 1 next year.

However, nothing was said to support the larger retail and hospitality businesses who will still see a 6.62% rise on their business rates bills next April.

John Webber Head of Business Rates at Colliers commented, “By adding the CPI inflation figure to the existing multiplier he has grabbed even more cash from hard pressed retailers. For these businesses, the multiplier will be 0.546 – meaning business rates is heading towards being a 60% tax!”

CALLS IGNORED “The Chancellor’s actions will be a massive hit to the high street.

Although most businesses in the retail and hospitality sectors have benefited to some extent from the 2023 Revaluation, the sectors are still under pressure facing higher occupational costs across the board as energy, employment and insurance costs soar- yesterday’s rise in the national living wage only adds to the pressure.”

Webber continued, “In his rush to save his job, the Chancellor has ignored the calls of the BRC and UK Hospitality and seems to have forgotten that the larger retailer and hospitality companies are the main employers in their sectors. Hitting them with a 6.62% rise in their rates bills next April will have a dire impact and certainly dampen expansion and growth plans. For some businesses it might be the last straw. The situation is even more bizarre when we see the current inflation figure has already fallen to 4.6% and may be around 3% next April, but we would see such businesses tied to the 6.62% figure for the year.”

£150 MILLION HIKE UKHospitality Chief Executive Kate Nicholls said: “The Chancellor has brought forward a significant package of business rates measures that will help hospitality businesses across the country. UKHospitality led the calls for Government to extend relief and take action on the multiplier and I’m delighted the Chancellor has acted on our asks.”

“The decision to freeze the small business multiplier will help those most vulnerable keep the lights on. However, the standard multiplier rising by 6.4% will see businesses representing almost two-thirds of the

“We’re pleased that the Chancellor has also acted on our proposal and frozen alcohol duty until August next year. This is now one less cost venues have to worry about. With duty frozen, this should substantially constrain any cost increases passed on by drinks producers.

“While it’s disappointing that employer contributions to National Insurance have not also been cut, the reduction in National Insurance for employees will put more money in people’s pockets and provide a boost to hospitality in the New Year, often a challenging time for the sector.”

CALLS ANSWERED Giles Fuchs, Owner of the Burgh Island Hotel comments: “The calls for Government action on business rates relief have been answered in the Chancellor’s Autumn Statement, a welcome decision for the 60% of hospitality operators across the UK who viewed it as a top priority.”

“The existing 75% rate relief has been extended a further year, which will cost £4.3 billion, but it is a much-needed measure for a sector that has been hard-hit in recent years. While a positive move, more needs to be done. The current standard business rates multiplier of 51% need addressing as it will rise with inflation. Additionally, the burden of property tax in the UK, which at 4% of GDP makes it the highest in OECD economies, is discouraging needed investment across property-related sectors, including hospitality.”

“Hospitality is integral to the cultural and social fabric of the UK, and even more importantly to the economy, with the tourism industry contributing l some 214bn to the UK’s GDP annually so we need to ensure it continues to be supported.”

SUPPORT “SWALLOWED UP” Michael Kill, Chief Executive Officer of the Night Time Industries Association (NTIA) expressed concern regarding the government's fiscal decisions and is calling for the Government to be transparent in its long term economic strategy, with clear thresholds for relief, as seen during the pandemic, in line with the Prime Ministers “Cut Taxes over Time” Statement.

At a time when hospitality sector business insolvencies are rising at a rate of 66% year on year, the statement has missed a crucial opportunity to support businesses, particularly small and medium enterprises, by implementing the substantial tax reductions required to ensure businesses can recover from the pandemic and cost of doing business crisis.

These reductions could have offered essential financial breathing space, catalysing growth and stimulating investment.

Anywhere there is a sink or basin, Waterblade can save significant amounts of water and energy, cutting your utility bills whilst giving excellent washing and rinsing. It is easily fitted to most mixer taps.

• Fitted to 10,000 + UK Hotel rooms • Fitted to 20,000 + Washroom taps • Reducing whole building water by • 4% and energy by 1.5% • Reducing whole building water by 20% and energy by 5% when fitted as a range of measures

• WRAS Approved, ISO 9001 and ISO 14001 • Payback period of months • Lifespan of many years • Available in a range of styles and flow rates

www.thewaterblade.com www.thewaterblade.com Luxury washing and rinsing Half the water

Mr. Kill said that while the extension of the 75% business rates discount for smaller retail and hospitality businesses in England is welcome, for many this support will be wholly swallowed up by the announced increase in the national living wage, stating that these decisions would do little to stave off a critical tipping point for thousands of businesses across the industry this winter.

He also acknowledged the Alcohol Duty Freeze but noted that a oneoff election-year freeze does not help a sector that is now taxed at unsustainably high levels. The 'Full Expensing' Capital Allowance relief, while welcome, also benefits only a small minority of the largest businesses, adding that these measures do little to support the majority of independent businesses, which represent over 60% of the sector and are struggling to survive, let alone grow or invest.

"The absence of VAT measures in the Autumn Statement is a missed opportunity to spur investment and growth in the hospitality, night-time economy and creative sectors. A VAT reduction, along with thoughtful considerations for rising labour costs, would deliver much-needed relief and send a positive signal to businesses, elevating confidence and fostering an environment conducive to long-term planning," emphasised Michael Kill.

"This budget is a stark reminder of the unwillingness to acknowledge the short-term economic challenges and emphasises the lack of operational business knowledge shared by budgetary and policy decision-makers, especially at a time when the industry is in desperate need." He said.

PUBS “HUGE ROLE” Nick Mackenzie, CEO at Greene King, said: “The Chancellor’s decision to freeze alcohol duty is a welcome lifeline for many pubs and breweries. The extension to the Retail, Leisure and Hospitality business rates relief scheme, and freezing the small business rates multiplier, are also both welcome and will help provide vital respite to our tenanted pubs who are struggling with high costs in other areas. However, these will offer little support to businesses like Greene King that manage and invest in pubs in communities.”

“Pubs play a huge role in contributing to the nation’s growth and employ hundreds of thousands of people across the UK. We’ve invested heavily in our pubs and the long-term future of our sector, but at the same time we’ve seen the cost of doing business continue to rise. We continue to invest in our brilliant teams across the UK but must recognise that the 10% rise in the National Living Wage will add extra pressure on pub operators across the country. We urge the Chancellor to continue to explore ways to reduce the costs facing all pubs, so the sector can help unlock the growth he is seeking.”

Harmony in Hospitality: Utilising AI for Safety, Security, and Seamless Guest Experiences 4

CLH DIGITAL

Issue 188

By Rayan Cherri, Global Marketing Manager at Ipsotek (www.ipsotek.com), an Eviden (www.eviden.com) business While many of the headlines from the recently held AI Safety Summit focused on the need for legislation around the use of AIenabled technologies, there were also plenty of positive discussions on the scope for AI to positively impact business and society.

Indeed, AI’s potential across multiple sectors is vast. The hospitality industry is no stranger to use cases as hoteliers increasingly turn to technology to automate processes and streamline operations effectively.

According to 2022 Hotelier Technology Sentiment, a staggering 70% of hotel executives are adopting various technological tools to increase operational efficiency. Beyond operational enhancements, PwC’s findings reveal that 76% of hospitality executives are utilising AI specifically to personalise guest experiences and boost customer loyalty.

Naturally, the heartbeat of the hospitality industry is its customer base. It’s at the centre of every decision, innovation, and service enhancement. How can emerging technologies manage such diverse touchpoints with customers, consistently influencing their overall experience? How can security, safety, operations and revenue enhancement of course, all come together?

One example is the application of computer vision. By integrating AI with existing security cameras, this technology can provide a comprehensive view to better manage safety, security and operations leading to ultimate customer experience and loyalty.

Computer vision relies on analysing what is happening in a CCTV video and transforming it to immediate

alerts, actions, or useful insights. Applications can range from identifying abandoned luggage and unauthorised presences, to detecting smoke, traffic at entrances, or blocked exits.

With the capability to generate alarms in real-time to notify of any potential incident, AI can help create a safer, more secure, more timely and more streamlined customer experience, while enabling security and operations teams to work more efficiently and with increased confidence.

A compelling use case for this technology emerges during crowded scenarios, a sensitive and highly critical time for managers. Imagine a busy evening at a hotel, where a sudden surge of guests puts safety, security, and customer service to the test. Integrated with security camera feeds, computer vision technology can instantly alert managers of an overcrowded valet or reception desk, where staff members can be called for support.

It can ensure staff are not overwhelmed and, simultaneously, service quality is maintained. It counts the number of guests arriving to inform kitchen and housekeeping staff of the anticipated demand for their services, thus securing customer satisfaction at every step of their hotel experience.

While check-in queues are monitored by the same technology ensuring waiting times are still within range, security teams receive live alerts of abandoned luggage, a child falling down the stairs, or of any unexpected smoke in the car park. The result is a harmonised approach to overall safety, security, operational efficiency, and, most importantly, customer safety and satisfaction.

The hotel industry has only begun to scratch the surface of the possibilities when it comes to utilising AI. According to IndustryARC™, the travel and hospitality AI market will surpass $1.2bn by 2026, with most of this adoption focused on utilising AI technologies to enhance customer service.

Computer vision is one example of how such technologies can be of benefit. A streamlined and automated system for on-site operations, safety and security through AI analytics can improve customer experience and increase brand loyalty.

London Business Leaders Sleep Out to Fight Homelessness

Earlier this week over 140 CEOs and business leaders across London, including some of the capital’s most prominent hospitality figures, will give up their warm beds to spend the night sleeping outdoors at Lord’s Cricket Ground. The initiative from CEO Sleepout UK pulls together those with powerful voices to raise awareness and funds for the homeless.

With Suella Braverman’s reference to “lifestyle choice” when referring to the homeless using tents and the number of people sleeping rough rising for the first time in half a decade* as the cost-of-living crisis pushes more people on to the streets, raising funds has never been more vital.

Hospitality leaders taking to their sleeping bags this year include Henrik Muehle, Managing Director of Flemings Mayfair Hotel; Martin Williams, CEO of Rare Restaurants; Edoardo Minoli of The Birley Clubs (COO); Vijay Sana, General Manager of Hutong, plus a number of leaders at Caprice Holdings including Dylan Ramsay (Commercial Finance Director) George Jones (Group Executive Director) Jon Davis (Chief Technology Officer), and Una O’Reilly, (Group Chief of People).

London’s Corporate Ambassador for CEO Sleepout, Henrik Muehle, currently takes the lead on the fundraising board, securing over £19,000 in donations so far. Last year, he donated over £24,000 via CEO

Sleepout to Charity Begins at Home. The UK registered charity runs food distribution every Friday, relying solely on volunteers and donations, and Henrik has volunteered every Friday at The Strand for the last three and a half years, with Flemings Mayfair donating over 8,500 meals to people in need.

Henrik Muehle comments: “With rising numbers of people in need relying on food banks – many people are left with the impossible choice of food or warmth, so it’s incredibly important we do our bit for those less fortunate.

It’s my third year taking part in CEO Sleepout, and I’m committed to supporting Charity Begins at Home which helps provide warm meals to those most in need in the capital. I implore everyone to dig deep to support CEO Sleepout and encourage my peers in the hospitality industry to take part.”

Chief Executive of CEO Sleepout UK, Bianca Robinson noted: “At CEO Sleepout, we aim to pull the powerful voices of business together to demand change: a long-term vision to end homelessness and to make sure individuals, with the same hopes, dreams, talents, stories as ourselves, have a secure, affordable roof over their heads. London’s business leadership community has the power and an opportunity to use their voice to shine a light on the issue, and lead from the front when it comes to compassion and care for some of the most marginalised people in our communities.”

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

At Robert's Dorset, we understand the diverse dietary preferences of your patrons, whether they follow a vegan, keto, or allergen-free lifestyle.

Rest assured; our selection of snacks caters for all.

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

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

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

WHY CHOOSE ROBERT'S DORSET? Established in 2011, we are a family-owned and operated business. At the core of our operations lies a per-

sonal touch, ensuring our trade customers enjoy the following advantages: • Delicious snacks to delight your customers.

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

• Convenient ordering options, whether online or by phone.

• Handcrafted products made in beautiful Dorset, England.

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

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

Sharp Increase in Pub Insolvencies in Past 12 Months Issue 188

There has been a sharp increase in the number of pub and bar insolvencies during the last year, a “tragic reflection” of the year’s economic challenges, a report reveals.

CLH DIGITAL

5

many pub businesses, which were saddled with COVID-era debts.

According to Insolvency Service data published by accountancy firm UHY Hacker Young, the number of pub and bar insolvencies in the last year rose from 438 to 725, a 66% increase.

“After enduring a huge drop in revenue during the pandemic, pub and bar companies are desperate to turn a profit. Instead, as we run up to the festive period, high inflation and interest rates is making this impossible for many owners.”

Peter Kubik, partner at UHY Hacker Young said the number is a “worrying sign” given that “operators need to be busier than ever just to break even”.

Many pub and bar owners are “eating into their savings”, Kubik said, in turn adding more pressures on the sector.

Office for National Statistics (ONS) data shows 67 per cent of people are spending less on essentials, the firm said, which could be a contributing factor for any lack of footfall for pubs.

According to statistics released by the Insolvency Service earlier this year, during the second quarter of 2023 (comprising the months of April to June) saw more pub closures during a three month period than ever before with 223 closing this year, that’s over 18 a week.

UK-wide average draught beer prices have increased 9 per cent from £4.23 in January to £4.62 in September, the firm said.

Kubik added: “The sharp rise in costs in the last eighteen months has been the final push into insolvency for

The broke the previous record, which was only set in Q1 this year when 200 pubs called time for the last time.

£2000 In Prize Money Up For Grabs At The Hospitality Apprenticeship Showcase To celebrate the talented apprentices attending the Hospitality Apprenticeship Showcase 2024, a social media video competition has been launched and is open to all attending apprentices, and to those participating in a support function apprenticeship within the sector. Prize money totalling £2000 is up for grabs.

Taking place on Wednesday 7 February 2024 in the House of Commons, the event will be attended by over 20 companies, including operators, training companies, hospitality trade associations, along with Lords, Ladies, Ministers and MPs to celebrate National Apprenticeship Week.

Now in its eighth year, this highly anticipated event will recognise the outstanding work carried out by apprentices, showcasing this popular learning pathway as an alternative route to career success. The event is also open to media and guests from the hospitality and education sector.

The competition aims to recognise the diverse range of roles and skills employed by apprentices and to further spread the word about the wide choice of careers available within the sector.

Maureen Heffernan, Leisure PR’s Director who launched and organises the event said “We are looking to

capture the energy and enthusiasm of those that work in this fantastic sector along with the variety of roles available at the various apprenticeship levels. Participants are asked to upload a 30-60 sec video on Instagram or TikTok by close of day on 7th Jan. The cash prizes will be given out to the winners of the categories at the Showcase event, 7th Feb.” Competition winners will be selected by a panel of industry experts and announced during HAS 2024 with the selected winners’ videos broadcast throughout the event.

The overall lucky winner will go home with a £1000 cash prize, while £500 will be awarded to the most viewed video*. £250 will be awarded for the most inclusive video, to help raise awareness of the importance of inclusivity in the sector.

A further £250 prize is open to all apprentices working in a support function role who will also be invited to the Hospitality Showcase event on the day.

To enter the competition you must complete an entry form found here with your name and contact details with a link to the video created at https://tinyurl.com/z2exvdxx

6

CLH DIGITAL

Issue 188

Prioritizing People Over Profit: The Ferry House's Unwavering Commitment to Staff Well-being Victoria Burden, owner of The Ferry House in Kent (www.theferryhouse.co.uk) shares the reasons behind their decision to close the restaurant and boutique hotel for the Christmas period.

As the owner of The Ferry House, I am often met with raised eyebrows and puzzled expressions when I share that we close our doors for Christmas and Boxing Day. Admittedly, it causes some customer disappointment, but our decision is rooted in a deep commitment to the welfare and happiness of our exceptional team.

Our customers are undeniably important, and we receive regular feedback expressing their expectations for us to be open during the festive season. The sentiment is flattering; they claim they wouldn't want to go anywhere else. Yet, for us, our team is number one. Without them, The Ferry House is nothing. Keeping our team happy is our top priority all year round.

A PROPER BREAK FOR STAFF One principle we hold dear is not asking anyone to do something we wouldn't do ourselves. Simply put, we don't want to work over Christmas, so we won't ask anyone else to either. It's a straightforward approach that aligns with our belief in fairness and equality within our team.

Christmas Day and Boxing Day might arguably "count" as time off, but we go a step further. We close for a minimum of six days to ensure our 60 strong team gets a proper break, returning to work in the New Year refreshed and ready for the challenges ahead.

Of course, there's a financial implication to our decision. Realistically, we might make more profit by staying open during Christmas week than we do in the entire month of January. However, our commitment to our

team's well-being takes precedence over short-term financial gains. If we ever find ourselves needing that one week to survive at the expense of our team's happiness, we believe we've failed as a business. Profit should never come before our people.

In an industry where working at Christmas is often the norm, our decision to close during the festive season sets us apart. It sends a clear message to our team and potential new staff that we genuinely care about our people and stick to our principles. Many in our industry arrive with a healthy dose of scepticism, having experienced promises that failed to materialize in previous roles. Everyone gets a proper break, from the kitchen and bar staff to the cleaners and gardeners, a time to spend with loved ones and recharge for the new year.

UNDERSTANDING THE PRESSURES OF THE INDUSTRY The impact of the hospitality industry on mental health, particularly during Christmas, cannot be understated. The constant pressure, long hours, and the demand to deliver exceptional service can take a toll on the well-being of our hardworking staff. By closing during Christmas, we actively prioritize the mental health of our team, allowing them the time and space they need to recharge and spend quality moments with loved ones. Our chefs, who already enjoy a four-day workweek, find the Christmas closure to be a differentiator. While a four-day workweek is becoming more common, our decision to close during the holidays enhances our reputation as a workplace that prioritizes a healthy worklife balance and mental well-being.

For 23 years, The Ferry House has remained closed during Christmas, and that stance will never waver. Despite tempting offers from patrons willing to pay a premium for a Christmas dining experience, we politely decline. Our last weddings and tables are offered on the 23rd, and we pack down the decorations on Christmas Eve morning—closing our doors until our New Year's Eve celebration evening.

In an industry where tradition often takes a back seat to profit, we proudly stand by our principles. The Ferry House isn't just a business; it's

a family, and our commitment to our team's well-being, especially during the mentally challenging holiday season, is unwavering. We may lose out on short-term gains, but the long-term investment in our people is what defines our success.

The Ferry House is a family-owned Kitchen Garden Restaurant with luxury accommodation and a stunning barn wedding venue. Situated in the picturesque waterside hamlet of Harty on the Isle of Sheppey, just 60 minutes from London, this 16th-century country restaurant has recently achieved the prestigious 2AA Rosette for Culinary Excellence, placing it among an exclusive group of only 21 restaurants in Kent with this honour.

Owned by local third generation farming family, the Burdens, for over two decades, The Ferry House has evolved from a cozy country pub into a refined country restaurant and boutique hotel. Recognized for their unwavering commitment to quality, starting with their own 1.5-acre Kitchen Garden and extending to sourcing salt marsh-grazed beef, wild game, and foraged produce from the shoreline and Harty estate.

Community Pub Reopens Following Transformational £250,000 Refurbishment enjoy.

The Spinners in Leigh, a local community pub reopened on Thursday 16th November following a combined investment of £250,000 from the UK’s leading community pub company, Admiral Taverns and experienced licensees, Karen and Naomi Baird. The investment has enabled the licensees to

Naomi Baird, Manager of the Spinners commented: “Opening night was fantastic, it was great to welcome back all the new and old customers – the support we’ve had so far has been amazing. We can’t believe the results of the refurbishment; it looks beVer than we ever imagined.

breathe a new lease of life into the pub, cementing it as a community pillar.

“We have exciting plans to ensure the pub thrives within the community and we want to create a social hub that is welcome to everyone, from families and children, to couples. We will also be looking to support the community wherever we can, as well as local causes.”

The pub has undergone a major transformaIon inside and out.

Internally, the pub will feature a new look and feel, including two brandnew bars, flooring and furniture throughout. Outside, the Spinner’s beer garden which seats up to 50 people, has been redeveloped with new fesIve lighIng and furniture.

The pub celebrated the reopening with a weekend packed of entertainment, including live music and drag act performances, as well as plenty of live sports for customers to enjoy.

At the helm of the Spinners, is mother and daughter duo, Karen and Naomi Baird. The family also run the Royal Oak in Boothstown, another pub owned by Admiral Taverns, providing them with impressive knowledge of the surrounding area and community. This combined with their experience in the hospitality industry – which spans to nearly 60 years collectively – gives them the tools and knowhow to create a family-friendly social hub for everyone to

Kelly Kerr, Business Development Manager at Admiral Taverns added: “I’d like to thank Karen and Naomi for all their hard work in bringing the refurbishment to life – the results are truly fantastic. They both have a very clear vision to ensure the pub sits at the heart of the community, offering residents with a tradiIonal community pub that everyone feels welcome at. On behalf of Admiral Taverns, I wish them every success for the future, and I would recommend anyone in the area to pay them a visit.”

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

GET IN TOUCH

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.

Confidence in Hospitality Sector Climbs Again Despite Cost Challenges and Rates Threat Issue 188

The optimism of Britain’s hospitality leaders has risen for the fourth quarter in a row, but they remain concerned about inflation in key inputs, and the challenge of business rates.

Those are the headlines from the October edition of the Business Confidence Survey from CGA by NIQ and Fourth. It shows 49% of leaders now feel confident about the hospitality market over the next 12 months—up by four percentage points from August’s figure of 45%. The proportion of leaders who feel optimistic about prospects for their business in the next year is unchanged at 62%.

The Survey indicates important improvements at businesses that have been left fragile by COVID and the costs crisis. Only 5% of leaders say their business is currently at risk of failure—down from 11% last quarter.

The number feeling pessimistic about the market has dropped from 31% in August to 18% in October.

CHRISTMAS TRADING Leaders are upbeat about prospects for the crucial final quarter of the year. Nearly three in ten (58%) are optimistic about their businesses’ Christmas trading, with just 8% feeling pessimistic. Well over a quarter (29%) of leaders say Christmas bookings are ahead of this time last year—twice the number (15%) who say reservations are down.

BUSINESS RATES However, the Business Confidence Survey from CGA and Fourth also reveals widespread concerns about rising costs. Business rates are the most pressing issue at the moment, with 57% of leaders very concerned about them ahead of possible changes in the Chancellor’s Autumn Statement. There is widespread support for rate reform and relief, with 67% of leaders saying their business would be less stable if relief were removed.

Significant numbers say a withdrawal of relief would force them to cut investment (71%), reduce staffing levels (61%), raise menu prices (61%) or close sites (45%).

OTHER PRESSURES Well over a third (38%) of leaders are also very concerned by increases in the National Living Wage.

CLH DIGITAL

7

Employers have increased pay levels by an average of 10% in the last 12 months—though better rates have helped to bring down staff vacancies, which now stand at 8%, down from 11% in the previous survey. Among other cost pressures, roughly a third of leaders say they are very concerned about energy prices (35%) and food and drink inflation (30%).

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA, said: “These figures are another vote of confidence in hospitality and a sign that trading conditions may start to ease as inflation comes down. It’s encouraging to see good levels of optimism about Christmas sales, which can make or break the year for many restaurant, pub and bar groups. Despite pressure on their spending, consumers clearly remain eager to enjoy the special experiences that hospitality provides.”

“However, the sector is not out of the woods yet. Costs in food, drink, labour and energy remain exceptionally high, and as the Autumn Statement approaches there is real concern about the damage that a rise in business rates would cause. Hospitality is a vibrant industry that makes an enormous contribution to the UK economy, but any changes to rates relief and caps would jeopardise its investment and job creation and further fuel inflation.”

Sebastien Sepierre, managing director – EMEA, Fourth, said: “As we approach the festive season and the bump in trade it will bring for operators, it’s reassuring to see that business confidence is in a stronger position compared to the previous quarter. This is a good indication of the resilience of the industry, which has faced its fair share of turbulence in recent times with inflationary pressures, energy price rises and high vacancy rates causing significant strain on venues of all sizes across the UK. “In the face of these challenges, we have seen that technology can provide essential support in helping businesses to forecast sales, manage demand and produce scheduling processes that reflect these insights, which ultimately leads to more streamlined and cost-efficient operations. As we look ahead, businesses should continue to make the most of these tools to further strengthen their ability to hit the ground running in the new year and beyond.”

UKHospitality Responds To National Living Wage Increase Issue 188

The Government has announced that the National Living Wage (NLW) will increase to £11.44 in April next year, rising from its current level of £10.42. It has also announced that 21- and 22-year-olds will receive the NLW from April, bringing nearly 3 million more people into the wage bracket.

UKHospitality Chief Executive Kate Nicholls said: “This is a significant increase in the National Living Wage, rising 10% and 28p more than originally forecast. Such a rise will have significant knock-on impacts on costs as businesses struggle to maintain appropriate wage differentials across all of their staff, including at more experienced levels.

“If businesses are expected to deliver these wage levels, there must be action to drive

CLH DIGITAL

9

down costs in other areas. The first priority on that list needs to be extending business rates relief and freezing the multiplier at the Autumn Statement.

“Without action on business rates tomorrow, many businesses will not even make it to April to deliver these wage increases and jobs will be lost. That scenario benefits no one.

“In the longer term, stronger consideration needs to be given to a lower rate of VAT for hospitality to create a more sustainable tax burden for a sector that employs 3.5 million people and delivers £93 billion to the economy.”

Deliveries and Takeaways Worth 15 Pence Per Pound of Restaurant Spend Delivery and takeaway sales at Britain’s leading restaurant groups rose 5% year-on-year in October 2023, CGA by NIQ’s Hospitality at Home Tracker shows.

The Tracker also highlights consumers’ ongoing preference for deliveries over takeaways. Year-on-year growth in delivery sales reached 6% in October, while takeaway and click-and-collect revenue was 2% down

It is a fifth month of like-for-like growth in a row and continues a steady recovery in restaurants’ at-home sales in 2023. The build-back follows a long decline after the end of COVID-19 restrictions, which had led to a surge in consumers ordering food to their doors. It means that deliveries and takeaways now account for just under 15 pence in every pound spent by consumers with restaurants contributing to the Hospitality at Home Tracker.

from October 2022.

However, October’s year-on-year growth of 5% marks a slowdown from September, when combined sales were 7% higher than the same month in 2022. It means growth has dipped slightly behind the rate of inflation, and the increased revenue is the result of higher menu prices rather than extra orders.

habits at the moment, and the new balance of eating-out and at-home sales that is emerging will satisfy many

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA, said: “Managed groups’ delivery and takeaway sales took a sustained hit after the end of COVID lockdowns, but growth is now on a par with in-restaurant sales. The convenience of ordering platforms and lower prices suit some consumers’ operators. Organic growth in both channels while avoiding cannibalisation of sales will be a top priority for all restaurants in 2024.”

PubAid Community Hero Awards 2024 Now Open The new categories announced for the 2024 awards are; Community Sport Hero which will recognise a pub that truly supports grassroots sport in its area or brings the community together via sporting events; and Community Sustainability Hero which will recognise the efforts of a pub going above and beyond in terms of helping to protect the environment locally.

The Community Pub Hero Awards is back for 2024 with a glittering new look and feel, more categories than ever before and an award ceremony at the Houses of Parliament.

PubAid, which organises the awards in association with Matthew Clark and the All Party Parliamentary Beer Group, has reinvigorated the awards to build on the success of previous years. It has created more categories to congratulate more community pubs throughout the UK. The awards celebrate pubs and their regulars who go the extra mile to support their local charities and communities in a variety of ways.

Co-founder of PubAid, Des O’Flanagan said: “The Community Pub Hero Awards are now in their fifth year and this year will be the biggest yet. So many pubs do great work in their local communities and PubAid is here to celebrate the good they do across the industry and raise awareness of all the positives pubs bring to a community.

“In the current cost of living crisis when communities can feel more disparate, pubs play an essential role in bringing people together and creating communities. They do such fantastic work raising money for charities big and small and supporting grassroots sport that we want to say thanks to them from the industry with the Community Pub Hero Awards.”

The categories include; Community Support Hero which celebrates a pub that truly supports its local area; Community Fundraising Hero which is for the pub that raises money for charity; Community Regular Hero for an individual who goes above and beyond.

Also new for 2024 are regional winners for three categories. Pubs in England, Scotland and Wales will be announced as the Community Support Hero, Community Fundraising Hero and Community Sport Hero. With a final overall winner for each category announced at the final award ceremony at the Houses of Parliament on 5 March 2024.

Entries are now open and pubs can enter themselves, pub companies are encouraged to nominate their licensees and the awards team would love to hear from MPs putting forward any worthy pubs in their constituencies, via a form on the PubAid website.

Alun Cairns MP, Chairman of the All-Party Parliamentary Beer Group, said: “Every year a large number of MPs nominate pubs and their landlords within their constituencies for the great work they do. Whether this is fundraising for charity or helping to support people locally by bringing them together for events, sporting activities or occasions and also creating sustainable initiatives. We’re looking forward to receiving the entries and hearing about what’s going on within our fantastic pubs.”

ENTER THE AWARDS HERE www.pubaid.co.uk/what-we-do/community-pub-hero-awards/

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.

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.

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 certain single-use plastic items as of October 2023.

The ban includes the following items: • straws • cotton buds • drink stirrers • plates, bowls and trays • cutlery • balloon sticks • polystyrene food or drink containers • polystyrene cups

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.

How Sensor Technology is Putting an End to Manual Temperature Monitoring 10

CLH DIGITAL

Issue 188

By Bengt Lundberg, CEO of Disruptive Technologies (www.disruptive-technologies.com) Food safety compliance is front and centre for the hospitality industry. With poor standards threatening not only reputational damage but also loss of business, the way food is handled and stored must be a priority for every hospitality business. With food prices still rising – averaging an increase of 12.2% in the year to September 2023 – businesses can’t afford to risk food waste due to inappropriate storage. However, manually monitoring the temperature of fridges and freezers is time-consuming, inefficient, and often impractical, so sensor technology holds much potential for the hospitality and catering sectors to automate and reduce the risk of waste..

THE PROBLEM WITH MANUAL TEMPERATURE MONITORING To function fully, cold storage equipment must be kept at an optimal temperature. For years, manual temperature monitoring has been the only viable option when seeking to extend the shelf life of food products and ensure food safety compliance. The difficulty is that manual temperature checking is highly fallible, opening caterers to several risks, not least of which is the fact that manual checking can only occur when staff are on-site, meaning that any problems that occur when the business is closed may not be detected until it is too late. Human error can lead to inaccurate readings or poorly performed temperature checks. Time constraints can mean that manual temperature monitoring is routinely skipped during peak periods – something that is likely to increase as the industry-wide labour shortages continue.

All of these problems increase the likelihood of hospitality businesses facing food waste costs or failing to meet food safety compliance. However, they are also all issues easily avoided by introducing remote temperature monitoring.

WHY SENSOR TECHNOLOGY IS THE SOLUTION TO THE PROBLEM OF MANUAL TEMPERATURE MONITORING Sensor technology has evolved dramatically during the last five years, enabling the creation and deployment of sensors for a broader range of uses, including cold storage monitoring. The devices have become more accurate, more durable, and much easier to accommodate and implement, allowing for the simple, automated, remote monitoring of cold storage environments. The new sensors provide an always-on solution that can be installed almost anywhere.

Robust enough to be able to withstand temperature extremes – as low as -40° C – with a completely wireless interface and exceptionally long-life battery (providing power for up to 15 years), the new generation of temperature monitors have been designed to be small enough to be deployed anywhere, and simple enough to be installed by anyone – it’s a matter of peel and stick. Data management software means that users can monitor their equipment remotely, day or night, with alerts automatically issued when any problems are detected.

This addresses one of the most critical compliance and cost drivers faced by the hospitality industry, while providing advanced warning of potential equipment failures so that businesses can take preventive action.

Food spoilage can pose many problems, impacting compliance, cost, and customer service. Finding ways to improve monitoring and avoiding the pitfalls of manual temperature checking holds enormous potential for hospitality businesses of all sizes, and sensor technology holds the potential to provide that solution, increasing efficiency and accuracy while reducing waste.

2023 Andrew Fairlie Scholarship Winners Crowned By All-Star Chef Panel The Hospitality Industry Trust (HIT) Scotland has announced two worthy recipients of the fourth annual Andrew Fairlie Scholarship.

pride in how they handled the pressures of the day and in the fabulous dishes that they all produced. This was a tough one to find just one winner today as everyone cooked so well and all had showed great application in getting this far.

Darren Seggie, 35, Lecturer of Culinary Arts at City of Glasgow College and Rachel Bremner, 34, Commis Pastry Chef at The Balmoral, were the talented chefs who most impressed the expert industry judges.

“We had no choice but to award two deserving winners… This year’s winners not only submitted immaculate application packs but followed this through and showcased themselves clearly as the best on the day with clean, precise and creative cookery”.

Positioned as the ultimate scholarship any aspiring chef could receive, the Andrew Fairlie Scholarship is awarded annually to a chef working in Scotland, carrying on the legacy of Andrew Fairlie’s commitment to nurturing culinary talent in Scotland.

Ype van der Schaaf, Sector Manager of Hospitality and Food Studies at Perth College UHI said: “Offering our kitchens and facilities to support HIT Scotland and being part of the Andrew Fairlie Scholarship is very important to us, as he was our well-respected alumnus.

The judging panel included some of the country’s finest chefs, all of whom knew Andrew Fairlie well. The panel was headed up by Stephen McLaughlin, Head Chef at 2 Michelin-starred Restaurant Andrew Fairlie; alongside fellow 2 Michelin-starred chef Sat Bains; 1 Michelin-star Head Chef at Cail Bruich and winner of Great British Menu, Lorna McNee; and Masterchef The Professionals winner and National Chef of Scotland, Gary Maclean.

Stephen McLaughlin, lead judge and head chef at Restaurant Andrew Fairlie, said: “Our five finalists have competed fiercely and fairly today and they have all given it everything to win this year’s Andrew Fairlie Scholarship. Everyone competed with great character and commitment and showed a real respect for one another this afternoon.

“The chefs should all be extremely proud of themselves for getting to the final but must also take great

“Hosting for the third time, we have really enjoyed watching the finalists create their fantastic dishes, they’re at the top of their game and their efforts demonstrate to our students the very top of industry standards. Huge congratulations to the two winners!”

The 2023 finalists were: • Daniel Robb, 27, Chef de Partie at Gleneagles • Rachel Bremner, 34, Commis Pastry Chef at the Balmoral • Darren Seggie, 35, Lecturer of Culinary Arts at City of Glasgow College • Spud Henderson, 34, Sous Chef at Craig Millar @ 16 West End • Rita Varga, 31, Chef de Partie and kitchen departmental trainer at Voco Grand Central Hotel.

Michelin Star Restaurant Pensons, in Tenbury Wells, to Close “If you have a reservation with us for a date after the 22nd December our reservations team will be in touch with you to discuss options shortly. If you have a valid gift voucher we urge you to book in with us before this date to be able to experience Pensons as the gift was intended.”

Worcestershire’s only Michelin Star restaurant is closing due to “inflationary and interest rate pressures”.

Pensons, at The Netherwood Estate, in Tenbury Wells, will be closing its doors after dinner service on Friday, December 22.

A social media statement said: “As a team we are incredibly proud of everything we have achieved over the last five years, from the quality of the food and service to the collaborations with local producers and artisans. We aimed to showcase all that is wonderful about this area and raise the national consciousness of this small corner of the country. But most of all, we wanted to bring people together to enjoy the conviviality of a shared love of wonderful food and wine in beautiful surroundings.”

Pensons is known for its commitment to self-sustainability, cultivating, foraging, and farming a significant portion of its own produce. The restaurant’s dedication to environmental responsibility was recognised in 2022 when it received a Michelin Green Star, a distinction awarded to only nine restaurants for their outstanding sustainability practices.

‘Despite all these accolades we find ourselves under relentless inflationary pressure which has made continuing the business untenable and the restaurant will close after dinner service on 22 December 2023,’ said Darnley.

“Ultimately though, persistent inflation and interest rate pressures mean that as a small, independent, very rural business, it is no longer financially viable to stay open.”

“We are deeply grateful to you all for supporting us over the last five years. We have loved your company, valued your friendship and hope you have some delightful memories of us.”

“We remain open until Friday, the 22nd of December so please come enjoy our last few weeks. We also have a few rooms available for an overnight stay between now and then to make the most of the time left with us.”

‘It is with our heads held high that we move into these last weeks of service, and I wish to personally thank all our team for their hard work and applaud their incredible talent, especially Chris Simpson our head chef.’

Pensons was also recently awarded the ‘Editor’s Choice 2023’ by the Good Hotel Guide for ‘Restaurants with Rooms’.

SEE ALL THE LATEST NEWS FROM THE HOSPITALITY SECTOR AT WWW.CATERERLICENSEE.COM

Tourism Bouncing Back, But VAT Cut Needed to Reach Pre-Pandemic Levels Issue 188

UKHospitality is calling for the Government to address the UK’s lack of competitiveness on the global tourism market, beginning with a cut to VAT for hospitality, tourism and leisure after new ONS figures revealed that visits increased 112% year-on-year, generating £30 billion in revenue, but remain 9% down on 2019 levels.

Measures to make the UK more competitive and attractive for foreign visitors can help visitor numbers return to, and exceed, pre-pandemic levels.

UKHospitality Chief Executive Kate Nicholls said: “These figures are really encouraging and show that tourism is making a strong, albeit delayed, recovery from the pandemic.

“The UK is a top destination for foreign visitors, with our superb hospitality offering, culture and extensive

CLH DIGITAL

11

history, and these figures show the continued demand to visit.

“However, it is worrying that we still remain almost 10% behind pre-pandemic levels. Our 20% rate of VAT ranks among the highest in Europe and the introduction of tourist taxes in Scotland and Wales will further add to the cost of visiting.

“A reduced rate of VAT for hospitality, leisure and tourism is proven to stimulate demand, both from abroad and domestically, and generate revenue.

“It is the single biggest measure the Government can introduce to boost the sector and I would urge them to do just that at the earliest opportunity.”

CAMRA Names the Best Four Clubs in the Country The Campaign for Real Ale (CAMRA) has named the best four member clubs in the country as part of its Club of the Year 2023 competition, one of the most respected and well-known club awards in the UK. The finalists include Dobcross Band Social Club, Oldham; Parwich Royal British Legion Club, Derbyshire; Marden Village Club, Kent; and Cheltenham Motor Club, Gloucestershire.

Dobcross Band Social Club in Greater Manchester features enjoyable views of the hills of the Saddleworth moors. The present wooden building was erected in 1967 and is set out to provide facilities for the members of its various sections, including bands, bowlers, snooker and darts players.

Parwich Royal British Legion Club sits in the heart of the village and is welcoming to all visitors. It serves at least three real ales, usually from local breweries such as Dancing Duck.

Marden Village Club in Kent was last year’s winner and was completely renovated in 2017 to produce a light, airy, and friendly atmosphere. This Grade II listed community hub boasts six real ales generally from local microbreweries and a snooker and darts teams for its members.

What can a TROLLEY do for you?

BOOST YOUR SALES

Finally, Cheltenham Motor Club is a three-time winner of the national award in 2013, 2017 and 2019. Located just outside the town centre, this friendly and welcoming club is open to all. The bar is decorated with various motoring paraphernalia and the enthusiastic steward normally keeps six ales on tap, including at least one dark beer, one cider and a range of Belgian beers in bottles.

All of the clubs in the competition are selected by CAMRA volunteers and judged on their atmosphere, decor, welcome, service, value for money, customer mix and most importantly – quality of beer. The four finalists will now have a chance to win the National Club of the Year title for 2023, which will be announced in early 2024.

National Club of the Year Co-ordinator Phil Greggs said: “All of these clubs should be very proud of themselves for reaching this stage in the competition.

It is a huge honour to be considered one of the top four clubs across the country. While each of these clubs offers something unique to their visitors, they all share the foundation of what makes a great club – a warm and welcoming atmosphere, excellent service and a fantastic range of beers.”

MOOR COFFEE LTD

ENHANCE YOUR SERVICE SAVE YOU TIME AND MONEY! Standard or custom-made trolleys with your own choice of:

• COLOUR • SIZE • STYLE at affordable prices!

www.euroservice-uk.com

SUPPLYING PREMIUM COFFEE MACHINES & PRODUCTS MACHINE SERVICING & REPAIRS PLEASE VISIT US AT

Freephone: 0800 917 7943 e: sales@euroservice-uk.com

WWW.MOORCOFFEE.CO.UK 01409 231166

How Hospitality Point of Service Technology Must Toughen Up in 2024 12

CLH DIGITAL

Issue 188

By Max Alexander, co-founder, DITTO (https://ditto.live/) While today’s hospitality point of sale (POS) systems have evolved significantly, there is one area where they remain quite fragile: connectivity. One blip in connectivity can cause chaos, lost sales, and diminished customer experience. A major outage at PoS services platform Square in September 2023, did just that for hospitality and other businesses.

Despite recent issues, PoS systems have improved and expanded their feature set. Today’s systems are super flexible, cloud-based, and allow web applications to connect customer order points with kitchen and service staff. They utilise connected digital devices at front desks and counters, as well as in the kitchen or with servers’ mobile hand-helds. Orders can be shared faster than ever with the kitchen staff, businesses get a clearer view of how their restaurants are performing in real-time, and everything works great as long as that connection to the cloud remains constant.

But hospitality businesses are finding this reliance upon cloudbased applications comes with challenges. The cloud service may stop without warning; the PoS, handheld devices or kitchen screens can lose connection because of patchy wireless connectivity in the restaurant, and crucial hardware can malfunction.

All these interruptions have a painful impact on the hospitality business. The inability to sync orders between the front of house and the kitchen leads to delays in service and errors in managing inventory. And with so many businesses now taking orders and bookings online direct from customers, problems with a cloud dependent modern PoS are multiplied. When these systems falter or fail, staff become stressed and unproductive, revenue is lost, and customers walk away.

The inherent risks of cloud dependent PoS were illustrated recently by one of the most well-known digital PoS brands. Having pioneered how businesses can use their smartphone to take payments, Square has grown into a global PoS business that launched a digital PoS for front and back of house operations in 2018. Square claims to process more than four billion individual transactions and over $180 billion payments a year.

In September of 2023, the Square service went down. The impact was huge. Everyone from hot dog sellers

to larger hospitality chains found they could not process orders or payments, largely due to Square PoS’s limited offline features. Smaller businesses lost thousands of dollars in revenue in less than 24 hours. Some US restaurateurs reported losing three quarters of their usual day’s transactions. The cause of the Square outage was technical changes done in its cloud services; learning of this, however, was no consolation for its customers.

The Square outage seems extreme, but it’s not unique. We have recently seen a major outage in Australia take down online services like restaurant PoS systems. Similarly, Amazon Web Services (AWS) used by McDonalds and others had problems in June 2023.

So, what measures should hospitality businesses be taking to stop these critical systems failing?

One answer is having backup hardware in the restaurant to replace cloud connections when the internet goes down. The drawbacks, though, are numerous. Putting extra computer hardware in every location can be expensive, as is installing the wiring and maintaining the software. Finding a secure, clean location for the hardware may be difficult when space is scarce, and it is not sensible to have computer hardware where it can be damaged in a busy kitchen or serving area.

A better answer is finding alternative solutions to ensure the PoS systems function even if an internet connection is lost or there are issues with the cloud. The multiple digital devices that make up the PoS can be connected using other network technologies like Bluetooth, local area network, or Peer-to-Peer Wi-Fi that are not dependent on the cloud.

These networks are crucial for a truly cloud-optional PoS, but difficult to manage efficiently. A technology platform that manages these offline connections, automatically finds and connects to nearby devices, and synchronises orders will become an essential feature in hospitality technology in 2024. This either will be part of the modern PoS that hospitality businesses buy or technology that they build into their customised PoS and restaurant management systems.

The latter is a path being taken by major food and drink chains like Chick-fil-A in the USA, which has built a next-generation POS system that will be able to operate independent of an internet connection.

What they and others are doing is an example of what can be possible in making hospitality PoS resilient and efficient without the hassle and costs of putting in more hardware backups.

Take A Look Inside New Leeds Pub Following £210,000 Refurbishment The Black Lion provides a wide range of drink offers, including cocktails, wine and fizz promotions, as well as a full sports package of Sky Sports, TNT Sports and Horse Racing. Customers can also expect to enjoy regular weekend entertainment, such as Karaoke and DJ nights. Operator, Collett, is keen to support local causes, including the local foodbank and will be initially aiming to raise money to install a lifesaving defibrillator at The Black Lion.

The Black Lion on Broad Lane, Bramley, Leeds, re-opened on Thursday 16th November following a major investment of £210,000.

The pub is part of the Proper Pubs division at Admiral Taverns and has undergone a complete internal and exterior transformation to give it a new look with fresh décor, to appeal to all of the local community.

Outside, the beer garden has been redeveloped, which includes new lighting and seating to ensure use all year round.

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

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

“On behalf of the Proper Pubs team, we would like to wish our community hero, Collett, every success for the future in making the Black Lion a fantastic hub of the community”.

The feedback we received from our community was amazing, and we can’t wait to see them again soon!”

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

CLH DIGITAL

Issue 188

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.

Nightcap Sales Hit by Train Strikes Nightcap, the owner of The Cocktail Club, the Adventure Bar Group, Barrio Familia and the Dirty Martini group of bars, has announced its audited full year results for the 52 weeks to 2 July 2023. The Company’s Annual Report and Accounts for the 52 weeks to 2 July 2023 which reveal that annual revenue increased 29% to £46.4 million.

The bar chain operator increased the number of sites in its portfolio to 46 during the period, up from 31 a year ago, after buying Dirty Martini out of administration, it said in its annual financial statement today.

The owner of The Cocktail Club, the Adventure Bar Group, Barrio Familia and the Dirty Martini bars increased annual revenue 29% to £46.4 million. However, the company estimates that it lost £2.9 million in sales and £1.9 million in underlying earnings during train strike days.

Chief executive Sarah Willingham said the business “will not be in a position to reach its fullest trading potential until the industrial action has been settled”.

Group revenue was £14.7m for the period, an increase of 42.7% on the £10.3m the previous year. The

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

company, which operates 46 sites, stated: “Warm weather in September (which reduced the demand for socialising in basement bars) led to record weeks at our outdoor venues, Bar Elba and in particular Luna Springs, which had its strongest summer yet, as customers enjoyed our large outdoor spaces. While trading in October 2023 has continued on the same trend as the first quarter of FY2024, we are focusing on the important Christmas period. Christmas bookings and enquiries across the whole estate including Dirty Martini are in line with the strong 2022 Christmas period. The board remains cautious about the near term future trading due to the challenges presented by continuing train strikes.

“The Nightcap estate is of a higher quality, better operated and with better trained and more engaged teams than ever before. We therefore remain optimistic about the future potential of the group and remain excited about building the UK’s leading bar group. The group’s balance sheet remains strong. As at 1 October 2023, the group’s cash at bank was £2.6m with bank debt of £9.1m prior to entering the important and lucrative Christmas period.”

It comes as the group reported revenue for the 53 weeks ending 3 July 2022 increased 29% to £46.4m (2022; £35.9m). Adjusted Ebitda on an IFRS 16 basis was up to £6.6m (2022: £6.0m). It made a pre-tax loss of £4.9m (2022: profit of £0.2m).

Chairman Gareth Edwards said Nightcap’s focus in the medium term will be on growth. He said the team has identified a number of new sites to expand geographical reach and is searching for potential acquisitions that could add value and strengthen its portfolio.

Trading in the first 13 weeks of the new financial year to October was “adversely impacted” by September’s record warm weather, cost of living and train strikes, but, post acquisition, represented a 43% increase in sales compared to last year, according to chief executive Sarah Willingham.

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.

New Research Highlights the Impact the Cost-of-Living Crisis is Having on Businesses 16

CLH DIGITAL

Issue 188

A new UK report by bakery products manufacturer, Baker & Baker shows the significant impact the cost-ofliving crisis is having on businesses such as bakeries, caterers, pubs and coffee shops.

The research, which involved a survey of more than 250 businesses, was undertaken over the summer months by Sapio Research. The standout finding from the research, which maybe won’t surprise some, is that 59% of businesses say that trading has been down on the previous 12 months.

However, this was just the tip of the iceberg, and there were many more interesting findings. When asked ‘what price increases have had the biggest impact on their bottom line?’, the top three answers were: • 74% – product price increases, driven by rising ingredient costs • 69% – utilities • 40% – facilities (mortgage, rent etc) and packaging

Other key outtakes from the research found: • The cost-of-living crisis has caused a decrease with 45% of businesses have experiencing a slight decline in sales while 10% have experienced a significant decline.

• Three fifths of companies have also seen a decrease in average spend per customer compared to the previous 12 months.

• 86% have seen an increase in the number of customers switching products.

“These are certainly unprecedented times”, comments Helen Sinclair, UK marketing manager at Baker & Baker. “And it looks like we’re in for a bit more pain before things start to improve. When we posed the question ‘when will the cost-of-living crisis end and things return to some sort of normality?’, more than half (54%) expect things to improve by the end of the year, and nearly a third of businesses (29%) are either unsure or think it will be later than summer 2024 before we start to see light at the end of the tunnel.”

Hospitality Heavyweights Team up with Punch Pubs & Co Punch Pubs & Co has appointed three Strategic Advisors to the Board.

After securing the services of Dame Karen Jones and John Colley earlier in the year, Hamish Stoddart is the latest industry leader to join the business.

The highly regarded trio, who have extensive experience in the hospitality sector, will help shape the future direction of Punch.

Dame Karen Jones is currently a non-executive director of both Whitbread Plc and Mowgli, senior independent director at Deliveroo Plc and Chairs Hawksmoor Restaurant Group and Frontier Pubs. Karen is also a Commissioner of The Crown Estate.

John previously spent 17 years in senior roles with Kingfisher – including Group Chief Trading Officer and Commercial Director at Screwfix. He also spent five years in the Netherlands, as CEO of Praxis DIY and Executive Board Member of Maxeda Group.

Hamish Stoddart is the co-founder and former Managing Director of Peach Pubs, which operates over 20 sustainable gastropubs pubs in the South of England and the Midlands.

The group’s offer is aimed at affluent guests seeking a consistent, premium food-led pub experience. Peach was acquired by Revolution Bars Group in October last year.

Punch Pubs & Co CEO Clive Chesser is delighted to have Karen, John and Hamish on board, all of whom will play an important role in supporting the strategic direction of the business.

In addition, Karen is co-Chair of the Hospitality Sector Council, alongside the Minister for Hospitality, Kevin Hollinrake.

He said: “This is an exciting time for Punch and all three individuals bring wide ranging sector experience and a broad range of invaluable skills.

Karen co-founded Food and Fuel, which was sold to The Restaurant Group in 2018 having previously cofounded Café Rouge and The Pelican Group Plc. Karen served as Executive Chair of Prezzo between 20182022. She was CEO of Spirit Group from 1999 to 2006: Spirit Group was sold to Punch in January 2006.

“Karen is an absolute industry heavyweight, John boasts valuable retail experience, whilst Hamish is an innovative pioneer for culture and sustainability in hospitality.”

John Colley is the current Executive Chairman and CEO of Majestic Wine, the UK’s largest specialist wine retailer, owned, alongside Punch, by Fortress Investment Group.

Karen added: “It’s great to be back with Punch having been part of the team that originally created it, and of course Spirit was born out of Punch Retail. Clive leads a first-class team, and we have an exciting journey ahead.”

Friends Take On Their Village Pub, The Carpenters Arms

Three friends loved their Shepherd Neame local so much they came together to take it on for their village.

“I’ve lived in the village for more than 20 years. So when it became available, I thought, this is it!”

Sarah Neaves and Madeleine Bioletti, who have been best friends for 15 years, teamed up with friend and award-winning publican Mark Perkins to reopen The Carpenters Arms, Eastling.

The five-week project to get the pub the way they wanted was a team effort, with their families also rolling up their sleeves and getting involved, including Sarah and Madeleine’s sons, who are also best friends.

The trio decided to get behind the bar after the previous licensees left and spent five weeks redecorating and renovating the historic building in the tiny village on the outskirts of Faversham.

Outside the large beer garden and barn have had a thorough makeover, with new tables and chairs installed, while the barn is now home to the Chef’s Table, offering a private dining experience for up to 16 guests.

While Sarah and Madeleine have no previous experience in hospitality, they can count on Mark’s knowledge as he has run several pubs in his career including The Carpenters Arms some years ago, along with other Shepherd Neame pubs The Plough at Lewson Street and The George at Newnham.

“It was really hard work but I loved doing it,” said Sarah. “It looks very pretty - we’re very pleased with everything.”

Their arrival proved popular – 760 people turned up for their opening night!

Sarah, 54, a local fruit farmer, said: “The Carpenters Arms is the hub of the village, and it’s one of the prettiest pubs in Kent. I have loved it forever.

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

“We want it to be a nice, family environment. We want to make it really special for when people come out. It’s important to make sure everyone in the village loves it as they have been so supportive.”

Mark said: “It is brilliant, what we did in such a short time. And we got the clientele back straight away - the feedback has been great.”

Madeleine added: “Everyone in the village has been so incredibly supportive of what we’ve done and we’re delighted to get the locals back in the pub.”

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

KP Snacks’ premium hand-cooked crisp brand Tyrrells is an ideal choice for customers looking to make trips to pubs and bars feel like a special occasion. With 91 Great Taste Awards across the range, Tyrrells offers a great accompaniment to a glass of wine, offering classic and popular flavours including Mature Cheddar & Chive, Lightly Sea Salted and Sea Salt & Cider Vinegar.

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

Drinks Sales Flat Again Ahead of Christmas Run-In 18

CLH DIGITAL

Issue 188

More wet weather kept On Premise drinks sales flat in the first full week of November, according to CGA by NIQ’s latest Daily Drinks Tracker.

Average sales in managed venues in the week to last Saturday (11 November) were marginally down by 0.2% from the same period in 2022. It comes on the back of a similarly flat second half of October, followed by a brief flurry of growth around Halloween and Bonfire Night.

Sales were in year-on-year growth on four of the week’s seven days, peaking at +14% on Monday (6 November), but they fell by 7% on both Friday and Saturday (10 and 11 November). Those two days were hit by chilly and wet weather in many parts of the country, but the softer trading may also reflect a pause in some people’s spending before the start of the festive season.

The wine category is often best insulated against poor weather, and it was the top performing segment of last week with sales up 5% year-on-year. Beer (up 3%), cider (up 2%) and soft drinks (down 1%) were broadly flat, but spirits (down 12%) had yet another tough week in the aftermath of Halloween.

“A succession of storms has disrupted a lot of people’s plans over the last month, and suppliers and operators will be keeping everything crossed for respite on the weather over the festive season,” says Jonathan Jones, CGA by NIQ’s managing director, UK and Ireland. “Christmas will make or break the year for many pubs, bars and drinks suppliers and they will need to work very hard to attract consumers and maximise spend. News this week of a drop in inflation is hopefully a positive omen for this vital period.”

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

Navigating Compliance: Owen’s Law and Allergen Checker’s Seamless Support Recent court cases have highlighted the critical need for robust allergen management systems in the hospitality industry.

The legal consequences for breaching allergenlabelling laws have intensified: urging establishments to prioritise compliance and transparency. One noteworthy case involved a Blackwood pub, fined for failing to provide allergen information, where the establishment’s stance was shockingly expressed as “We are unable to cater for customers with food allergies.”

This alarming case underscores the urgent necessity for a proactive and comprehensive approach to allergen transparency.

As the industry braces itself for positive changes with Owen’s Law within the next 12 months, Allergen Checker (www.allergenchecker.co.uk) emerges as an indispensable ally for establishments navigating this complex landscape.

Already a champion of compliance through its labelling function, the software positions itself at the forefront of the industry’s move toward enhanced allergen transparency.

Allergen Checker not only supports Natasha’s Law requirements but anticipates Owen’s Law, offering a forward-thinking solution.

Picture a future where every ingredient, even beyond the standard 14 allergens, is meticulously accounted for. Allergen Checker excels in offering this level of transparency, ensuring that compliance with

Natasha’s Law and the upcoming Owen’s Law becomes an opportunity to enhance customer trust and safety.

Not only does Allergen Checker help those with allergies it also provides invaluable information to millions who suffer from intolerances. Listing every ingredient will only encourage your customers to trust what they are eating. All the information can be hidden behind a useful QR Code to be placed on your menu without encroaching on your menu design.

For those seeking a smooth transition and an opportunity to enhance their offering Allergen Checker invites you to explore its capabilities with a 14-day free trial.

Owen’s Law is not a challenge; it’s a chance to redefine how we approach allergen management, and Allergen Checker is here to lead the way.

Follow the link and step into the future with confidence.

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISING

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

Natasha’s Law: Reflecting on the Past Two Years 20

CLH DIGITAL

Issue 188

By Simon Brennan, Senior End User Client Manager for Labelling and Specialist Print, Brother UK (www.brother.co.uk) FURTHER CHANGES AHEAD

Two years ago, we saw the introduction of a new law that required any food industry company that sells pre-packaged for direct sale (PPDS) foods to re-think how they’re labelled. The law, formally known as Food Information (Amendment) (England) Regulations 2019, means that all PPDS foods must be clearly labelled with information on potential allergens present.

It’s clear that many UK businesses are not yet compliant with current regulations, there are now calls for even clearer rules on food labelling, arguing that terms like “free-from” and “vegan” can be misleading. And there is the potential for changes to be made on how allergens are labelled on menus in restaurants if Owen’s Law – a campaign launched by the family of 18 year old Owen Carey, a dairy allergy sufferer who died after eating a mis-labeled chicken burger that contained buttermilk – is introduced.

THE STATE OF COMPLIANCE IN THE UK The initial response to the new law was positive, with Brother UK research finding that 100% of food industry businesses surveyed agreed it would make customers with food allergies feel safer.

But while motivation to comply was there, businesses were faced to do so quickly. Solutions have ranged from handwritten labels to printing the information on paper, cutting it to size, and sticking it to the packaging. So, what has this meant for compliance rates?

A study carried out by Erudus, a market leading source for accurate allergy, nutritional and technical product data, found that more than half (54%) of PPDS1 food labels still failed to accurately declare the presence of allergen ingredients. One of the most common reasons for non-compliance was illegibility due to poor handwriting, patchy printing or overlapping text.

ADAPTING TO NEW REQUIREMENTS It’s clear that there is work to do if businesses are to consistently meet these regulations while maintaining efficiency.

Implementing the right technology can be an excellent way to do this, without adding extra pressure or strain on your team. The most appropriate solution will depend on the scale of the business, and how many

Reliable, easy-to-use technology can greatly improve a business’ ability to keep up with any regulatory changes and take the hard work out of compliance, day-in, day-out.

Evolving food labelling regulations have played a major role in improving food safety standards over the years, and have undoubtedly saved lives.

locations it has.

For those with a single location, a stand-alone label printing solution might prove a cost- and time-efficient way to ensure good legibility of information. For those with multiple sites, or more complex requirements on a single site, integrating food labelling with a menu management system can help streamline the process of making changes to information by allowing it to be done from a single, central database.

While it’s alarming that so many British businesses are still falling short of the current standards, the good news is that the challenges they face are easily fixed, with a wide range of robust and good-value labelling systems now on the market purpose built to make efficient compliance easy.

Marka is one such system. Marka has helped customers, including leading international multi-channel Japanese food business Snowfox Group, find a better way to label accurately and in accordance with Natasha’s Law. It achieved this by analysing the group’s unique needs and implementing the right software and hardware to allow Snowfox to focus on the growth of its business without worrying about the tech.

For in-depth, expert guidance on achieving and maintaining compliance as efficiently as possible, visit www.brother.co.uk/food-labelling See our Food Safety feature on pages 32-33 of this issue.

1 Erudus’ study analysed 116 PPDS labels on foods purchased from delis, farm shops, cafes, food markets and festivals across the UK.

Stonegate Group Celebrates Energy Reduction Strides Across Sites

Stonegate Group recently celebrated the huge efforts made by General Managers, Craft Union Operators, and their teams in reducing energy usage in their pubs, bars and venues.

As part of the company’s sustainability journey, an energy reduction incentive has run over the past 9 months resulting in Stonegate saving energy equalling 5 million kWH– enough to power a small village for a year!

To recognise the most energy conscious General Managers, Operators, Area Managers and Regional Managers, 150 each received a ‘golden ticket’ to attend the company’s first Energy Ball, which took place at Rosies, Birmingham.

On the night, a host of energy efficient prizes were up for grabs including a £28,000 MG4 EV electric car, electric bikes, and the equivalent of paying a household energy bill for a year.

The lucky recipient of the car, Danny White, General Manager from the Music Hall Tap, Chester, who has worked with the company for 13 years said, “I am overjoyed to win this extremely appropriate prize! I can’t believe I have won a brand-new car, but giving away such an incredible prize is typical of the reward and recognition culture at Stonegate.

"I’m really proud of the work my team and I have done to reduce our energy consumption and it was a great honour to be invited to the Energy Ball.”

David McDowall, CEO of Stonegate Group said, “This initiative is a part of Stonegate Group’s sustainability journey and we have made some amazing strides towards energy reduction across all our sites since we launched this programme. I am very proud of what we have achieved so far as one team, and it was important to recognise the significant efforts made by our managers, operators, and teams.”

Upgrade Your Air Freshener System To Keep Washrooms Constantly Fresh Washrooms are the biggest source of complaints, accounting for over 45% of the complaints that facility managers receive.1 In addition, recent research from Tork tells us that 67% of employees say they’re more likely to complain about a washroom than any other aspect of their office.2 Therefore, it’s crucial that washrooms are run efficiently to ensure a standard of cleanliness that makes people feel cared for.

A NEW AIR FRESHENER THAT DISTRIBUTES SCENT EVENLY AND CONTINUOUSLY Tork has launched a new system that makes keeping your washrooms constantly fresh much easier. It uses a unique, high-tech technology that is propellant free to neutralise odours continuously and evenly. Research shows that the most important factor customers state when selecting an air care product is the “long lasting performance”3. The Tork Constant Air Freshener can last for up to 90 days before needing a refill, with a range of scents that eliminate bad odours, creating a consistent, fresh washroom experience, which helps facility managers to avoid washroom complaints.

A SYSTEM THAT IS EASY TO MAINTAIN AND REFILL 71% of cleaning staff agreed that if washroom dispensers were quicker and easier to refill, they would have more time for other cleaning tasks2. The Tork Constant Air Freshener dispenser is certified ‘Easy to use’ for speedy refilling.4 Its flexible placement at reachable heights also allows for easy maintenance. Refills and battery changes can also be planned into existing cleaning routines to save staff valuable time.

IOT CONNECTED DISPENSERS With Tork Vision Cleaning, the world’s leading data-driven cleaning solution, cleaning staff will now know exactly when and where to refill all Tork dispensers in the washroom. The new air freshener dispenser will enable them to keep the dispensers replenished and save time by avoiding unnecessary checks.

It’s easy to provide a great washroom experience with smart, sustainable hygiene management from Tork.

For more information, please visit Tork.co.uk. For more information on Tork air freshener, please visit Tork.co.uk/airfreshener.

Issue 188

CLH DIGITAL

21

Celebrating National Older Workers Week 2023 Currently, one in three workers will be aged 50 or over by 2025, and the number of older workers in the UK labour market has grown by one million since 2000 alone.

This week (20-24) November, WM People have hosted free online events and Career Fair to shine a light on the #AgeDiversity campaign.

In July 2021, the IEP and Centre for Ageing Better launched the Employability Support for Over 50s Accredited Learning qualification to combat this age group’s historically worse outcomes from employment support services. This programme has been hugely successful as it helps employability practitioners understand the issues facing over 50s jobseekers and how they can be best supported back into work.

“The population is ageing now. As a society, we have delayed addressing the issue of age diversity in the workforce, but it cannot be avoided and those who prepare now, who have the structures in place to support a multigenerational workforce, will benefit the most,” says Gillian Nissim, Founder of WM People.

The latest figures – including the rising numbers of people choosing to continue working full-time up to and beyond the state pension age – stress the importance of older workers to the economy in filling labour and skills shortage, says Dr Karen Hancock of Centre for Ageing Better.

More than 165,000 workers over 50 have joined the hospitality sector in the past three years.

“Workers with up to 50 years of workplace experience have an incredible wealth of knowledge to share and which will be to the benefit of employers, co-workers and customers,” says the Research and Policy Officer.

A study by industry recruitment platform Caterer.com reveals that people over 50 now make up over a third (34%) of the sector’s workforce. This proportion is up 14% on February 2020 levels.

More than four in five (84%) hospitality businesses have introduced age-diverse policies and benefits to improve their proposition for this demographic, ranging from re-entry or returner programmes (49%), ageinclusive diversity and inclusion training for all staff (23%) through to flexible scheduling to accommodate individual needs (21%)

“Around half of the substantial growth in numbers of 65-plus workers since 2000 is down to demographics and the growth in the older population. The raising of the state pension age for men and women has also been a factor in increasing employment rates. Moving the goalposts on planned retirement dates may have compelled some to continue working into their late 60s to help their financial situation.

“But the increase also includes a growth in older workers who feel well enough to continue working and who want to continue reaping the financial and wellbeing benefits of remaining in work.”

Historic Chef Competition International Salon Culinaire Opens For Entries

International Salon Culinaire, which is taking place on 25-27th March 2024 at ExCeL London, has opened for entries with more than 100 live and static competitions taking place over three days.

chef at The Ritz London; Will Torrent, senior brand development chef at Waitrose & Partners; Michelin-starred chef and consultant Daniel Galmiche and Cherish Finden, pastry chef and judge on Bake Off: The Professionals.

The Skills Theatre will allow aspiring and student chefs to demonstrate their skills in live competition and provide a platform to showcase their talents and refine their skills essential for their career growth.

The competition is once again supported by Compass Group UK & Ireland as headline partner.

Salon chef director Steve Munkley commented: “Chefs are in more demand than ever, with the industry crying out for new recruits. HRC and Salon Culinaire give us, the ‘cheffing’ industry, the opportunity to shine and show off our talents, encouraging others to join and make us stronger in the long term.”

Judges for the 2024 edition of Salon Culinaire include John Williams MBE, executive

Nick Vadis, culinary director and Compass Group, added: “International Salon Culinaire is an incredibly valuable chance for chefs to expand their skillset, demonstrate their creativity and resourcefulness, and connect with industry peers.

“The competition has been fantastic for chefs across Compass Group who have been able to stand out from the crowd and embrace new opportunities within the business. I can’t wait to see what this year’s competitors bring to the table.”

Consumers Ready To Spend On Hot Beverages in 2024 22

CLH DIGITAL

Issue 188

The Hot Beverages Spotlight Report, part of CGA’s Food Insights Spotlight series, delivers a bird’s eye view of the segment to help suppliers, wholesalers and operators sharpen promotional, pricing and ranging strategies, as well as pinpoint opportunities for growth. It sets out the latest hot drink preferences, habits, channels, as well as plus consumer demographics, drivers to purchase and much more.

The research shows well over a quarter (28%) of consumers expect to spend more on hot beverages in the next 12 months, while more than half (54%) say they are likely to pay extra for a better quality drink—a figure that rises even higher to 62% of adults aged 18 to 34. There is a particularly strong appetite for trading up in coffee, where the quality of beans has become integral to marketing campaigns.

While some drinkers are happy to upgrade, The Hot Beverages Spotlight Report

indicates others will be seeking more value in 2024. The research provides expert insights into the impact of price on decision-making, as well as the formats and flavour profiles that consumers want at both the premium and value ends of the market.

Andy Hodgson, CGA by NIQ’s senior business development manager, said: “Hot beverages are an increasingly valuable part of On Premise drinks menus and they can unlock incremental sales in new dayparts. But with competition so fierce and consumers more knowledgeable about their drinks than ever, it’s crucial to understand exactly where, when and why these drinks are bought. With spending likely to fluctuate widely between premium and value offerings, crafting the right ranges and hitting the pricing sweet spots will be the keys to success in 2024.”

Curry Oscars Winners Revealed at Glittering Awards Ceremony

More than 1200 VIP guests attended the Asian hospitality sector’s most prestigious event of the year, the Asian Curry Awards, otherwise known in the trade as the ‘Curry Oscars’.

Held at the Grosvenor House in London’s Mayfair on Sunday 19th November, the evening was hosted by the BBC news anchor Samantha Simmonds, with guest of honour London Mayor Sadiq Khan leading the plaudits.

In an Inspiring speech London Mayor Sadiq Khan, spoke of the important contribution that the Asian catering industry has made to the economy and the cultural significance Asian cuisine has made to our lives for the better.

Sadiq Khan, The Mayor of London, said: “Asian cuisine has a very special place in British society. I was delighted to be back to support The Asian Curry Awards and meet so many inspiring business owners and chefs who have shown incredible resilience and ingenuity in the face of many challenges, from the pandemic to the cost-of-living crisis.

“On behalf of Londoners, I want to commend all the restaurants, chefs and service staff that took part and congratulate the winners.

Ottoman Kitchen, Southampton (Middle Eastern), MyMakan, Norwich (Malaysian).

Balo Brasserie, Brighton (Asian Oriental), Grand Sapphire Event Venue of the Year.

Namaste Highgate was awarded Newcomer of the Year.

Michelin-starred Benares’s head chef Sameer Tanejar was presented with a Special Recognition award for his ‘outstanding contribution to the culinary arts’.

Chef awards also went to Nanu Miah of iNaga in Bromley and Sahil Ahmad of Sahil Ahmad of Spice I am in Worthing.

The full list of local and regional winners is available at www.AsianCurryAwards.co.uk.

Yawar Khan, chairman of the Asian Catering Federation which organises the event, acknowledged the economic, technological and social challenges faced by the sector, but was pleased to see some recovery across the hospitality industry.

However, Yawar Khan warned of a market increasingly dominated by fast, readymade and mass-produced offerings.

“These businesses don’t just feed us amazing food, they have become an integral part of our everyday lives and I’m committed to doing everything I can to ensure they continue to thrive, enrich our communities and support our economy as we work together to build a better London for everyone.”

“We are competing against quick food, which is often produced in factories and warehouses – without the personal attention, authentic skill and attention of our top chefs, then shipped out to customers eager to take advantage of the convenience of the click-to-order online buying phenomenon.

Top national accolades went to Colonel Saab, Asian Restaurant of the Year, Barbur, Fine Dining Restaurant of the Year. Individual cuisine awards went to Issa Sushi (Japanese) Tien Thai, Bournemouth. (Thai), Kasa & Kin, Soho (Filipino),

“Our winners tonight are the guardians of fresh food cooking – the vanguard protecting and promoting quality in Asian cuisine and in many ways, keeping the high streets alive,” he said.

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 citrus 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 knowhow 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

24

CLH DIGITAL

Tableware

Issue 188

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 188

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:

CLH DIGITAL

25

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

26

CLH DIGITAL

Issue 188

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

28

CLH DIGITAL

Festive Buyer's Guide

Issue 188

Award-Winning Cornish Pork - From Our Family To Yours!

START THE PREPARATIONS EARLY AND SAVE!

Leave a comment requesting your preferred delivery date - we'll do our best to get your meat to you on or very near that day.

Our popular early bird Christmas Hamper Offer is back, helping you spread the cost of Christmas and get some of your food shopping done in advance.

Order before the end of November and specify a delivery date closer to Christmas.

Enjoy the feeling of preparedness as you anticipate the arrival of those all-important pigs in blankets!

We have a large variety of hampers to choose from in either 'Luxury for two' or 'family sized', with a choice of smoked or unsmoked pork, and gluten free chipolatas and sausage meat stuffing available too. All you have to do is decide which one is right for you and your guests this Christmas!

Enter the code HAMPEROFFER at checkout to receive 20% off. Usual delivery charges apply (free on orders over £100).

ARE YOU COMING TO THE CORNISH FAIR THIS MONTH?

Visit The Christmas Shop www.primroseherd.co.uk/onlineshop/christmas/

One of our favourite weekends of the year falls on the 18th & 19th November, when The Cornish Winter Fair takes over the Royal Cornwall Showground at Wadebridge. We use this as an opportunity to catch up with friends and colleagues in the food and farming business, and do a little Christmas shopping ourselves...

WE WON BIG AT THE NATIONAL CRAFT BUTCHERS AWARDS!

There's so much lovely Cornish produce under one roof, as well as the Prime Stock show of course. Entry and parking is free, and it's a great day out for the whole family. See you there!

We were thrilled to pick up not one, but five accolades at The National Craft Butchers Awards last month, coming home with one Gold, three Silvers and a Bronze award for our Cornish pork products. The biggest winners were our Chorizo sausages which picked up the Gold for their superb texture and flavour.

Pick up quality local meat direct from our butchery

All the more reason to take advantage of our Hamper Offer and treat the family to award-winning pork this Christmas!

You'll find us on Lighterage Hill in Newham, less than five minutes drive from the city centre and a short hop from the A39. We have a full range of Cornish pork available, including our award-winning Hog's Pudding. Ask us about our Westcountry beef too!

We're a working butchery and ask that you call ahead so that we can prepare your order for you, but we're happy to come to the door with anything from a pack of sausages to a selection of BBQ favourites, or a large roasting joint for the weekend! Give us a call on 01209 821408 or email us at primroseherd@tiscali.co.uk

REAL Vanilla is the Best Gift of All Make Profitable Adjustments to 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 in this feature.

What Makes Wicker Such A Good Choice?

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

It’s a natural renewable resource, growing quickly to replenish what is depleted, unlike non-renewable 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.

Your Wine List This Festive Period

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

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.

30

CLH DIGITAL

Issue 188

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 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.

ECO-CRACKERS 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

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.

DRESSING THE TABLES 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.

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.

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

32

CLH DIGITAL

Issue 188

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.

34

CLH DIGITAL

Issue 188

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 188

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.

38

CLH DIGITAL

Issue 188

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.

40

CLH DIGITAL

Issue 188

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 188

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!

41

42

CLH DIGITAL

Issue 188

Kitchen Equipment and Fit-Out

Blast Chilling Is Best When It’s Fast Chilling Nationwide Equipment Training clear digital display shows the elapsed time and the food probe temperature.

Williams Refrigeration has released a new versions 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 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 new models ensure chilling food safety regulations are followed by rapidly chilling food 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.

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.

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.

that colleagues are kept up to date and routines and processes are embedded.

At Nationwide Equipment Training, we're qualified, accredited consultants specialising in catering equipment training. Based in Staffordshire, we cover the whole of the United Kingdom and have over 60 years of industry experience.

We deliver training on all types of catering equipment from a range of manufacturers and suppliers. We take pride in our ability to offer the highest standard of catering equipment training for businesses across the country.

WHY CHOOSE US? • We specialise in commercial catering equipment training • Full UK coverage • Reactive to short notice requests The services we offer can be used on an ad-hoc or continuous basis, depending on the needs of your business. We provide individual and/or package requests and support for your existing team(s).

We deliver the information so that it is easily understood by the end user, we have the skills to assess what learning style is best. We ask the right questions to ensure that the information provided, or the processes demonstrated have been fully understood.

REFRESHER TRAINING:

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.

Over time colleagues may start to take shortcuts, when this happens, it is usually detrimental to their equipment, their customers, and their due diligence defence. This may result in an avoidable cost to your business.

Bad practices in almost every case will cost your business money.

WHAT WE CAN OFFER: • Provision of on-site equipment training (suitable as a 1-2-1 or group sessions) • Able to support equipment roll outs across the whole of the UK • Able to provide ad hoc training requests • Able to support your existing training team during times of greater demand, sickness, maternity etc • Offer training days (suitable for end of project new builds or refurbishments) to include facilitating the training day, delivering training and coordinating supplier attendance Your training can be covered with our flexible approach to training.

Contact Nationwide Equipment Training Ltd:bookings@netltd.uk www.netltd.uk

Refresher training is hugely beneficial, ensuring

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISING

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

MONE Y GUAR BACK ANTEE .

3 YE A WARR R ANTY .

NATIONWIDE EQUIPMENT TRAINING LTD

For all your catering equipment training needs We are accredited consultants specialising in catering equipment training with full UK coverage and over 60 years of industry experience.

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?

Telegraph House 59 Wolverhampton Road Stafford Staffordshire ST17 4AW

Email: bookings@netltd.uk

Phone: 07957 938243 Web: www.netltd.uk

www.oilchef.co.uk

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

Kitchen Equipment and Fit-Out

Issue 188

CLH DIGITAL

43

South Coast Catering Equipment Ltd

throughout the whole of lockdown. Our design office with our New Cad System can provide a design layout very quickly, and when service drawings are provided it means our clients can obtain correct quotations with each company tendering quotes like for like. This in turn means the client gets the correct price and the equipment as specified on the design drawing.

South Coast Catering Equipment Ltd a family business was formed in 1970 and is now in its 53rd year. To trade for over half a century through three recessions is a remarkable achievement and founder Mike Barnes says it’s down to giving reliable service at competitive prices. Our engineers are on call 365 days a year, and it is with great pride that the company has held the service contract with East & West Sussex County Council School meals division for 48 years. Our customers range from large hotel groups, a wide variety of high profile clients, restaurants, small cafes, schools and care homes.

The areas which we cover are East & West Sussex, Hampshire, Surrey and even as far as the Channel Islands. 2020 proved to be a difficult year, but we maintained our presence and our service division was busy

We are main distributors for New Equipment Including Rational, Falcon, Lincat, Williams and Foster Refrigeration. We also produce Extract Ventilation Systems and purposed manufactured stainless-steel tables & sinks. Our engineers are fully trained on all this equipment.

Supplying kitchens to the Pub and Restaurant Industry

In the year 2020 we set up our ‘New Factory – SCCE 36 Station Road ‘producing refurbished equipment.

There are over 300 items of refurbished heavy duty catering equipment at our showroom in Hailsham and it has proved very popular with our customers who are on a fixed budget, as in many cases there can be savings of over 70%. Many of our customers mix new and refurbished equipment in their kitchens and because we offer a guarantee and service back up, this is enjoyed by many of them. www.southcoastcatering.co.uk sales@southcoastcatering.co.uk

On-Site Kitchen Rentals Ltd On-Site Kitchen Rentals Ltd supply temporary kitchen units, catering equipment and refrigeration solutions across the UK, Europe and occasionally worldwide. Supplying to a variety of industries from events and festivals to the hospitality sector, fast food companies and many more.

With over 40 years of experience in the industry, we have a fast-paced, hard-working team with an infrastructure of assets and resources to find the best solutions for all types of catering and foodservice requirements.

We are a supplier with a proven track record and a long list of completed installations with a wide and varied number of satisfied clients from local businesses to major international names.

Established 1970

Our recipe for success is based on keeping things simple. We believe that all our contracts have been gained because we listen and advise on what's right for the client.

All our customers are very different with differing priorities. However all have a few things in common, such as government regulations, hygiene restrictions and probably just as difficult to please, professional chefs and catering managers.

We pride ourselves on meeting every client's specific requirements. Each of our kitchen installations is a bespoke solution designed around your needs. www.onsitekitchens.co.uk 01253 863305 info@onsitekitchens.com

• Equipment hire for breakdown appliances.

• Kitchen hire for planned refurbishments.

• Kiosk hire for additional revenue. www.onsitekitchens.co.uk • Cold-room hire for additional space or breakdown.

01253 863305 info@onsitekitchens.com

You might need us one day.

Tel: 01323 444530 | Fax: 01323 841731

SOUTH COAST CATERING EQUIPMENT LTD Sales, Service, Design and Installation of Commercial Catering Equipment

Commercial House, Units 4 & 5 Apex Park, Diplocks Way, Hailsham, East Sussex BN27 3JU

www.southcoastcatering.co.uk | sales@southcoastcatering.co.uk

THE LARGEST SELECTION OF GUARANTEED REFURBISHED CATERING EQUIPMENT IN THE SOUTH Gas & Electric Combi Ovens, Gas & Electric Ranges, Fryers, Chargrills, Griddles, Glasswashers, Pizza Ovens, Pasta Boilers, Stainless Steel Tables, Stainless Steel Sinks, Dishwashers, Coffee Machines, Gas & Electric Grills, Hobart 20 QT Mixers, Microwave Ovens, Tea Boilers, Freezers, Refrigerators, Display Serve Over Refrigerators, Refrigerated Multi-Decks, Slicers, Potato Peelers.

HUGE SAVINGS OF UP TO 70% ON REFURBISHED EQUIPMENT

We also supply and design complete new kitchens including extract ventilation canopies

44

CLH DIGITAL

Issue 188

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 188

CLH DIGITAL

47

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

48

CLH DIGITAL

Issue 188

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.

Design & Refit

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

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

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

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

The RapidFit finishes were hand selected by the Rearo design team, with colours and textures chosen to ensure compliance with The Equality Act and futureproofed for a minimum of three years. The colour choices take into consideration the needs of people with disabilities, including visual impairment, by ensuring neighbouring expanses of colour, such as walls and doors, are distinguishable by using contrasting colours.

Particularly popular within the hospitality sector, RapidFit washrooms are ideal for pubs restaurants and hotels.

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

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

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

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

What Can A Trolley Do For You? Trolleys are no doubt an integral part of any hospitality and corporate catering environment. From tea/coffee service to the presentation of buffets, we have the answer. Euroservice is renowned for producing trolleys which are both practical and stylish.

Built to last and very durable, our trolleys are the first choice for many large-scale corporate organisations. 2 / 3 tier trolleys are vert versatile and can be

used in all manner of settings.

In addition to the standard ranges, our bespoke service gives you the opportunity to design trolleys to your own specification at affordable prices.

Our British made products guarantee you top quality and first class after sales service.

Visit www.euroservice-uk.com

What can a TROLLEY do for you?

BOOST YOUR SALES ENHANCE YOUR SERVICE SAVE YOU TIME AND MONEY! Standard or custom-made trolleys with your own choice of:

• COLOUR • SIZE • STYLE at affordable prices!

www.euroservice-uk.com

Freephone: 0800 917 7943 e: sales@euroservice-uk.com

Issue 188

CLH DIGITAL

49

50

CLH DIGITAL

Issue 188

Design & Refit

Battling Staff Shortages?

Here’s How A Service Lift May Help

By Mark Chapman, General Manager, Stannah Microlifts

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

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

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

issues.

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

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

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

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

MST Auctioneers Ltd

MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We carry out probate valuations and conduct complete house and commercial clearances.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs.

We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days.

We are members of The National Association of Auctioneers and Valuers (NAVA).

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

For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as well as private and corporate vendors.

We also hold regular Auctions ”On Site” and "On Line" See advert on page 52 for further details.

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.

Design & Refit

Issue 188

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

51

52

CLH DIGITAL

Design & Refit

Issue 188

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 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 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

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

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 budget constraints. We are

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 EASYCLEAN FURNITURE Investing in high quality and easy-clean 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 SEE THE ADVERT ON THE BACK COVER

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

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

Don’t Miss Fantastic Discounts On Furniture Favourites

Here at Trent Furniture, we’re offering some remarkable reductions on some of our bestselling ranges for a limited time only. Combining classic good looks with hardwearing durability, our Shaker Table range is a perennially popular choice for restaurants, cafes and bars. So, with between 10% and 15% off across the range of round, square and rectangular Shaker Tables, all available in dark oak, light oak and walnut, it’s a great time to give your venue’s tables a refresh.

We also have some great deals available on seating. Our Shaker Stools, which are available in tall and small sizes and with a hard top or in a great range of upholstery, currently have 20% off. They are the perfect stylish and space-saving seating solution for any hospitality setting. Or for a more traditional look, why not take advantage of 20% off our Tall Colonial Stool or Tall Brass Rail Stool for timeless style and quality with great savings?

Chairs currently available with fantastic discounts range from hardworking classic wooden chairs like the York Crossback Chair which currently has 15% off, to statement pieces like the Portobello Tub Chair, with 20% off the full range which includes the attractive Autumn and Cappuccino upholstery options as well as the easy-to-clean, goes-with-anything brown faux leather.

If your outdoor furniture needs replacing for 2024, look no further than the Monaco Stacking Chair. Currently available with 20% off, this contract grade chair is available in a choice of wicker finishes as well as wood effect or aluminium. Whichever style you choose, this chair pairs perfectly with the Alma Table or Capra Table, both outdoor favourites which also have 20% off in both the round and square styles.

To see more of the brilliant savings currently available at Trent Furniture, please visit trentfurniture.co.uk. Alternatively, for more information or to order new furniture for your venue, please call us on 0116 2989 927 or fill in our contact form.

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

Issue 188

CLH DIGITAL

53

54

CLH DIGITAL

Issue 188

Property and Professional

Great Potential for Hotels in 2024

seeking their own ventures. Currently we are seeing a particular interest in hotels and properties with letting bedrooms, especially in rural and semirural areas as buyers can profit from surrounding affluent villages. In the present economic market, there are numerous reasons for this increase in interest from vendors as the segment experiences huge consumer demand for British hospitality. Following the pandemic, the hotel industry showed its durability with its fast recovery and demand levels remained consistent throughout. The resumption of business travel, weddings, and leisure travel has continued to boost demand for inns and hotels. Freehouses have a unique opportunity to diversify by providing letting rooms to benefit from more income security. Tenants can alter room rates to provide protection from rising inflation as they can be adjusted each day. Again, being flexible as a commercial property, hotels can adapt through branding and a change in management to encourage demand and ensure profit.

We, at Sidney Phillips, are currently experiencing high demand for licensed properties - in particular those providing accommodation, despite the present state of the economy. Interest rates have consecutively risen for 14 months up to the current rate of 5.25%, which is the highest in 15 years. With increasing interest rates we would expect the market to suffer, with less investment in commercial property, however, there has not been a notable fall in either demand or prices for our listings.

Commercial property remains so resilient because it is versatile to changes in the market. This has been proven following the pandemic, despite the rise in the cost of living. The adaptability of this type of property remains a key strength as owners can easily adapt their business’s use and purpose to changes in customer demand. An example of this is the increasing number of gastropubs appearing as customers want good quality food at good prices, in a relaxed and comfortable environment. Furthermore, with typically longerterm leases than residential property, freehold owners are provided with committed tenants, ensuring increased financial security with a stable and greater income. This enables higher rent than residential property fuelled by the opportunity for tenants to make profits. In this way, commercial properties can sustain appreciation of long-term value and have healthy cash flow positions, making them less reactive to the increasing interest rates we see now.

2024 hopes to bring even more positive news for the commercial property market where we expect to see a continued rise in the rental market for public houses and for free of tie leases. As well as further demand for properties with accommodation, including hotels, properties with rooms to let, campsites, and guest houses.

Call 01981 250333 for more information

The industry continues to draw in first-time buyers, particularly those with management or chef experience

www.sidneyphillips.co.uk

Why Use a Specialist Hospitality Consultant?

wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the labour usage in your business.

Answer: because we can help your business to succeed.

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:

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

MANAGING PEOPLE

Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business.

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.

PROFITABILITY & OPERATIONS

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

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

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

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

W! NE

SOUTH HAMS, DEVON

MID DEVON TOWN

NORTH CORNISH COAST

Stunning Country Village Inn

Award Winning Free Of Tie Inn

Renowned Country Inn With 6 Acres

3 High Quality Letting Rooms

Trade Areas (60+), Catering Kitchens

8 Letting Rooms & Letting Cottage

Character Trade Areas (64+)

3/4 Impressive Letting Rooms

Bar & Restaurant Areas 150+

External Seating (98+) & Parking

2/3 Bed Owners Apartment

Free Of Tie Leasehold Opportunity

New Free Of Tie Lease Opportunity

Exceptionally High Trade Levels

Sales In Excess Of £500,000 Net

LH NIL PREMIUM

4845

LH NIL PREMIUM

4842

LH £99,750

TOPSHAM, DEVON

EXETER, DEVON

Stunning Free Of Tie Bar

Established Licensed Restaurant

Licensed Restaurant & Bar

68+ Seats Inside, 80 Seats Outside

Much Sought After Location

Desirable & Vibrant Location

Exceptional High Quality Business

44+ Covers, Newly Fitted Kitchens

42 Seats Inside, 18 Seats Outside

Impressive Levels Of Trade

Prominent Trading Position

First Class Purpose Fitted Unit

Unique Stylish Business Opportunity

Excellent Reputation & Reviews

New Free Of Tie Lease Available

4839

LH £75,000

2160

LH £35,000

EXETER, DEVON

FREEHOLD

REF: 4721

PRICE: £48,000

LEASEHOLD

REF: 4073

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

TORQUAY, DEVON

PRICE: £79,000

LEASEHOLD

REF: 3853

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

• Two Fully Refurbished Owner’s/Letting Apartments.

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

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

SOUTH HAMS, DEVON 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

Call 01981 250333 for more information WWW.SIDNEYPHILLIPS.CO.UK

THE SALWEY ARMS, SHROPSHIRE, FREEHOLD: £1,100,000

LOOKING TO BUY OR SELL A LICENSED PROPERTY? THE WYE VALLEY HOTEL, MONMOUTHSHIRE FREEHOLD: £675,000

Sidney Phillips is a company of Chartered Surveyors established in 1898.

We offer national coverage via a network of regional branches. We deal with sales, acquisitions, and finance of licensed businesses.

PENRALLT HOTEL, CEREDIGION LEASEHOLD: £1,500,000

This includes but is not limited to: nightclubs, bars, hotels, restaurants, B&B's, guesthouses, pubs, bistros, cafes, leisure and development units and investments.

WE ADVERTISE ON MORE WEBSITES THAN ANY OF OUR COMPETITIORS

RIVER HAVEN HOTEL, EAST SUSSEX FREEHOLD: £1,750,000

NO SALE | NO FEE

56

CLH DIGITAL

Issue 188

Property and Professional

Best Practice Property Disposal

By Paul Johnson, Head of Corporate Sales at Leaders Romans Group (LRG) (www.lrg.co.uk) Hospitality was the sector most affected by the pandemic and many businesses were forced to take out loans to continue. In many cases, consistently rising interest rates have compounded that debt.

Determining the best marketing price is also impacted by the owner’s priorities in terms of timing: some will opt for a quick sale as an opportunity to move on, whereas others will decide to hold out for the best price or a potential uptake in demand. An understanding of the market is crucial, and so we would always recommend that when any property valuation is by an RICS qualified valuer.

PWC’s Hotels Forecast 2022 – 2023 precited that real terms growth is likely to fall by -0.6% to -9.4% for all UK regions except London, due to continued volatility of trading conditions and rising operational costs.

Understandably a concern about selling is that the chain may break and all progress will be lost. So bear in mind that there are companies which provide a guaranteed sale. Although full market value is not necessarily achieved, many offer an additional payment if they are able to sell within a defined time or price bracket.

Many hotel and catering businesses are being repurposed or restructured. Faced with a rapidly changing landscape and a variety of potential scenarios, some of which may be unfamiliar, it is important that business owners with substantial property assets consider the variety of options carefully to gain maximum return.

CAPITALISING ON PROPERTY / LAND VALUE

Our Corporate Sales division advises on options for property disposal – and options to avoid it where possible. This takes into account timeframes, adversity to risk and flexibility.

REVIEW THE OPTIONS A viability study is the first step. This involves ascertaining current market values, proposed disposal options and understanding the demographics of best target market and future investment values/yields.

A valuation will determine whether any sale should be structured as a portfolio investment, or marketed as individual assets.

Many larger hotels will have the potential to be sold as separate businesses – for example, a health spa may be sold separately, retaining the central services of the hotel as a business in its own right.

External factors and changing propensity to risk as the situation evolves will invariably impact on these decisions and, economic circumstances may change – so reviews are best revisited regularly.

EQUITY RELEASE THROUGH PROPERTY / PROPERTY SALE If a sale is considered the best route, the price achieved can be considerably increased if the asset is stabilised prior to the sale. This might involve securing business rates rebates, or overseeing maintenance and repair obligations, licensing and regulatory requirements.

Depending on timing and resources, there is considerable value in investing to increase the value of a hotel.

For example, if a hotel has substantial grounds, this might involve seeking planning consent for additional buildings.

Another planning route is change of use. Change from commercial to residential may result in a much more favourable price being achieved. Alternatively it might return the asset to a more viable position and provide a new income stream for the existing owner.

Change of use can now be achieved through permitted development rights. Amendments to planning legislation were introduced during Covid specifically to help struggling businesses. Class E was created to assimilate a number of previously separate planning use classes (shops, financial and professional services, food and drink; office space; clinics, health centres, creches, day nurseries, and day centres; gyms and most indoor recreations, and research and development or light industrial town centre use). This enables those individual uses to be changed, providing they remain within Class E, without the need for a full planning application. In 2021 legislation enabled a Class E building to be changed to residential use, again without the need of a planning application (providing certain conditions are met). So a restaurant or hotel can be changed into a home with a relatively straightforward planning process.

LEASEHOLD ARRANGEMENTS Finally, whether the use of the building changes or remains, there may be tenants in place. A property consultancy can negotiate new leases and tenancy agreements as necessary, protecting the interests of both parties and ensuring minimal disruption. It is important to note that existing leases can impact substantially on viability, and so a review of leases is a necessity. The same applies to any outstanding rent or other debts.

Selling a business or a property asset can be difficult for anyone, and so its important to get the right advice, from the strategic overview, to the detail of the sale.

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

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

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

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

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

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

Independent hotels, operating on smaller budgets compared to their larger chain counterparts, find themselves particularly vulnerable. The substantial surge in visa fees will exert financial pressure on these establishments, potentially compromising their ability to attract skilled workers – especially those from overseas.

Such financial constraints could subsequently impede their capacity to deliver the level of quality service that distinguishes the industry.

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

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

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

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

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

When coupled with supplementary costs like the Immigration Skills Charge, the cumulative expenditure incurred in bringing a single skilled worker to the UK will creep closer to the £10,000 mark.

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

Recruitment

Issue 188

CLH DIGITAL

57

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