CLH Digital - Issue #189

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 189

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Owen’s Law a Step Closer as FSA Set to Discuss “Range of Options”

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The Food Standards Agency (FSA) is to meet to discuss further options in is its drive to make operators list allergens on menus.

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The meeting, taking place on December 13 will review the progress made on the FSA’s Food Hypersensitivity (FHS) programme and ask board members to provide a view on the recommended approaches to the provision of information in the non-prepacked sector.

The meeting follows a vociferous campaign by the family of Owen Carey, from East Sussex, who tragically died after unwittingly eating dairy at a London burger

bar in 2017.

Owen had been celebrating his 18th birthday when he had a fatal reaction to food ordered in a Byron burger bar.

Owen explained his allergies to staff members and ordered a grilled chicken burger, as he was assured that it would be safe to eat.

However, the chicken had been marinated in buttermilk, to which Owen was allergic, resulting in fatal anaphylactic reaction.

(CONTINUED ON PAGE 3...)

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CLH DIGITAL

Issue 189

Editor's Viewpoint

Welcome to the latest issue of CLH Digital December is here, and as we approach the bustling festive season, marked by joyous celebrations and a surge in customers eager to partake in the merriment, the hospitality and licensed on-trade sector finds itself at a critical juncture.

The proposed Owen’s Law, spurred by the tragic death of Owen Carey, demands our attention and action to ensure the safety of every diner, especially during this busy period.

EDITOR

Peter Adams

Owen Carey's tragic death, a result of an allergic reaction to a burger marinated in buttermilk, echoes the distressing narrative of Natasha Ednan-Laperouse, who lost her life after consuming a baguette from Pret a Manger.

These heart-wrenching incidents underscore the dire need for a comprehensive and standardized approach to allergen management in our industry.

A stark disparity exists between the regulations governing allergies in takeaway food compared to sit-down meals. This incongruity places an undue burden on both operators and consumers, highlighting the urgency for a cohesive legal framework.

The debate on Owen’s Law held in May 2023 saw Members of Parliament grappling with the urgency of updating our regulations. Many MPs highlighted the necessity of a legal framework that unequivocally places the responsibility on establishments to safeguard their patrons. The lack of a specific Owen’s Law should not be misconstrued as an excuse for inaction; operators have a moral obligation and a legal responsibility to ensure the safety of their customers.

Despite the ongoing legislative process, operators cannot afford to wait for Owen’s Law to be enacted. Immediate steps must be taken to implement safety measures within establishments. This includes prominent menu displays detailing allergen information, strategically placed safety signage, and rigorous staff training programs to handle allergen-related queries and emergencies.

Crucially, despite the absence of Owen’s Law at present, operators bear a non-negotiable obligation to prioritize the safety of their patrons. As the sector gears up for the festive rush, the onus is on establishments to implement proactive safety measures.

Christmas and New Year bring not only joy but also a heightened risk of oversights.

With increased footfall, the chances of mistakes rise. Now, more than ever, operators must be vigilant and proactive in ensuring that every precaution is taken to prevent aller-

gen-related incidents. So watch out welcoming printed and digital issues we will be bringing some indepth advice guidance and best practice from sector leaders.

On a side note, there are glimmers of optimism the news that food service inflation has fallen to its lowest level since August 2020 is good news. However, it still remains eye-wateringly high.

We here at CLH News know all about that. We have seen the cost of print this past two years reach ludicrously high levels!

Aside from food service inflation falling, the news that train strikes for the festive period have been averted is also good news.

I am very much hoping that this will trickle down to the wider public, who have certainly tightened their belts this year making a significant impact on sales.

We reported only a few days ago that on premise drinks sales have been rather flat since the end of the Rugby World Cup. But now we have entered December and when I think back to my own wine bar/restaurant here in Bournemouth, I remember Christmas parties started around December 4, which was always a party booking from the head offices of a major building society, and then it was parties day and night right through to Christmas Eve! I am very much hoping that the fall in food service inflation, the averted train strike and the bit of good news Chancellor Jeremy Hunt delivered to the sector last month will have a positive effect and get the tills ringing.

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.

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

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Owen’s Law a Step Closer as FSA Set to Discuss “Range of Options” Issue 189

(CONTINUED FROM FRONT COVER) NATASHA’S LAW

any dietary requirements before submitting it to the kitchen. Duty Managers should supervise this if allergens are present, as it would be considered a criminal offence if they fail to do so.

Owen’s father Paul Carey has been campaigning to see the introduction of Owen’s Law to make the listing of allergens on menus a legal requirement. Owen’s family want to build on Natasha’s Law, which dealt with the ingredients and allergy listings on pre-packaged takeaway food.

Natasha’s Law came into law after Natasha Ednan-Laperouse, died after suffering an allergic reaction to a Pret a Manger baguette, and demonstrated that the UK’s allergen laws needed reform, but it left an uneven situation where people taking away pe-packaged food have more protection than those eating in restaurants.

The introduction of Natasha’s Law in 2021, now requires food packaged in the same place it is sold to consumers (known as pre-packed for direct sale or PPDS food) to label the 14 major allergens, if present in their products, which saw food businesses reevaluating their allergen management processes to accommodate this legislation.

The ‘Owen’s Law’ campaign aims to drive changes in how restaurants display allergy information. Currently, restaurants are required to provide allergen information. However, there is flexibility in communicating this information, with options to provide information on a chalkboard, an information pack, or an allergen binder. As a result, Owen’s family, among many others, believe the current allergen declaration processes are flawed, and changes to existing legislation could avoid needless deaths or near misses in the future.

ALLERGIES ALWAYS CLEAR Owen’s Law aims to communicate potential allergens in restaurant dishes while ensuring that a customer's allergies are always clear to both serving and kitchen staff. The first intended change is that allergen information must be visible on the menu, either using the actual words, or with standardised symbols/numbers showing the presence of one of the 14 major allergens. An allergy matrix for each dish should also be available to break down present ingredients further.

Owen’s Law also outlines that restaurant staff should proactively discuss allergies with customers. Servers should be required to ask customers if they suffer from any allergies and read out the order alongside

Furthermore, staff should be better trained, with at least the Duty Manager completing certified first-aid and allergy training to provide insight and guidance for junior staff members. The introduction of technology, such as a food database to provide allergen information, alongside an app to assist the database should make it easier for customers to access allergen information.

ALLERGEN ID CARD An allergen ID card is also proposed, containing a QR code to convey a customer's allergies to staff better. The need for a national register that records anaphylaxis deaths was also mentioned, as well as further research into the causes of allergies and potential cures.

A petition launched after Owen’s tragic death gained almost 13,000 signatures and led to a debate in Parliament earlier this year.

The three key points which were highlighted in the Petition were: • Restaurants to put all information about allergens in their food on the face of the main menu so customers have full visibility on what they’re ordering.

• Servers must initiate a discussion with customers about allergies on all occasions.

• National register for anaphylaxis deaths.

Health minister Neil O'Brien told the debate everyone agreed there was "room to do better" and nothing was "off the table" and that the government will “look closely” at proposals for a national allergy tsar.

The FSA meeting will ask if the board agrees with the proposal to “create a presumption for those supplying non-prepacked food, that they will provide both written information and a conversation, and whether it should bring forward guidance without legislation in the short term, and take a decision at a later date whether to advise government to make menu labelling a legal requirement.

“BATED BREATH” Owen’s farther told the BBC he is waiting with “bated breath” for the policy decision in the coming days.

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Papers published ahead of the FSA meeting to discuss Owen’s Law said: “People with a food hypersensitivity need to be able to make informed decisions on where and what to eat. Our evidence indicates that there is room for improvement in the current information flows, and written information is a key part of that.”

It plans to discuss whether allergen information must be provided either in written format, such as on a menu, or orally from front of house staff or in both formats.

“If an operator chooses not to provide written information there must be signposting to direct the consumer to where this information can be found, such as asking a member of staff,” suggest the papers.

“We welcome the board’s views on the proposals for the provision of allergy information in the non-prepacked sector: to set a strong expectation of both written information and a conversation; and to do so in a way that drives a common approach and standardisation as far as possible; while retaining sufficient flexibility that all businesses are willing, able and supported to comply; without the need for additional legislation at this time.”

LEGAL OBLIGATION Mr O’Brien, added at the debate that food businesses are “under the same legal obligation” to provide information at the point of sale indicating the presence of 14 major allergens.

The minister said the Food Standards Agency (FSA) is working to ensure all consumers can “make safe and informed choices about the food that they buy".

“The Carey family is already driving awareness on these issues and the issues that people with life-threatening allergies face,” said Mr O’Brien.

“The FSA has met with the family several times over the last few years and absolutely recognises the very positive impact that just the campaign for Owen’s Law is already having.

“We need to consider all the changes we might make to the law carefully to make sure there are better safety outcomes for allergen sufferers and to avoid any kind of unintended consequences for consumers.”

What Lies Ahead for the UK’s Hospitality Sector Post Autumn Statement?

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CLH DIGITAL

Issue 189

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

UK, but to its economy too.

The sector employs around 3.5 million people, represents 10% of UK employment, 6% of businesses and 5% of Gross Domestic Product (GDP). It has also increased its annual economic contribution by £20 billion to £93 billion over the past six years, a recent UK Hospitality report revealed. Last year the sector contributed £54 billion in tax receipts to the Treasury, generated £20 billion worth of exports and £7 billion in business investment.

A STILL CHALLENGING ENVIRONMENT UK hospitality and tourism are still under serious pressure. High energy costs, regulation, the continuing impact of Brexit on supply chains and employee recruitment and retention are all issues that businesses have to address. They impact margins and the health and wellbeing of operators and their employees.

In the wake of the Chancellor’s Autumn Statement, the resounding echo of relief is palpable among the 60% of hospitality operators who deemed business rates relief a top priority. The extension of the existing 75% rate relief for another year, constituting a £4.3 billion lifeline, is a welcome decision for an industry that has weathered unprecedented challenges in recent years. This financial reprieve, though significant, is but a stepping stone towards the holistic support needed to revitalise one of the backbones of our economy – the independent hotels, restaurants, and pubs that dot our communities.

Consumer costs remain a critical consideration The relief extension, saving the average pub £12,800 and a small business £20,000, as well as the alcohol duty freeze until next August, are timely and prevent immediate cost escalations for consumers. However the hospitality sector, already contending with shifting consumer trends due to budget constraints needs to navigate the delicate balance of maintaining affordability without compromising quality. In a joint study by hospitality trade bodies, 72% of respondents noted a decline in the number of drinks purchased, with 55% reporting no corresponding menu price hike despite their own increased costs.

HOSPITALITY CRITICAL TO OUR CULTURE AND THE ECONOMY

FURTHER MEASURES SHOULD BE CONSIDERED

Hospitality is integral to not only the cultural and social fabric of the

Probably most disappointing was the absence of any reform of the business rates multiplier. Currently at 51% and rising as a result of infla-

tion by 6.4% will see businesses representing almost two-thirds of the sector’s trade still facing a £150m rates hike. There have been some calls for the multiplier to be reduced to 30%, at least temporarily and if the sector continues to struggle it is something for the Chancellor to consider in next year’s Spring Budget.

Also, any hopes for the return of a temporary cut in the VAT rate for the sector were dashed. The 20% rate is burdening struggling businesses with significant tax bills, while reducing it to say 10% temporarily, on say hot food, soft drinks events, accommodation, and visitor attractions, would help hospitality businesses with rising wages, food costs, energy bills and debts.

Beyond this, the weight of property tax in the UK, at 4% of GDP, casts a shadow on the enthusiasm for potential investments across propertyrelated sectors, notably hospitality, so measures to help reduce this burden would contribute to putting the sector on a firmer footing.

BEYOND APRIL 2025 To navigate the future successfully, the sector must embrace practices that focus on long-term sustainability. This involves delivering on the needs of modern-day consumers, which is a feat achievable through the adoption of technology, environmentally friendly practices, and active engagement with guests and local communities. By doing so, the sector not only adapts to the evolving consumer landscape but positions itself for a profitable and sustainable future.

Both the Government and those within the sector need to think creatively and invest strategically, whether it is through grants, innovation hubs or partnerships, to strengthen a sector that has long been the cornerstone of the economy and communities across the UK.

Greene King Smashes Targets for its We Love Macmillan Nurses Campaign Greene King has surpassed its fundraising target for its ‘We LOVE Macmillan Nurses’ campaign, raising over an incredible £900,000.

“She was there when I was trying to tell my children that I had cancer, and she was there to help me with financial support while I was unable to work due to chemotherapy.

The vital funds raised could pay for more than 27,000* hours of Macmillan nurses’ time, helping people living with cancer and their families receive essential medical, practical and emotional support.

“She helped me and my family to understand what our lives would look like while I was going through treatment and what it could be like afterwards.

“Max is still very much there for me now. And I cannot stress enough just how difficult cancer is and how important it is to have someone with you every step of the way who is trained and able to give you answers and support and guidance and love through every step of your journey.”

Over the past two months, Greene King’s team members and customers joined forces to take on a mammoth fundraising mission across its 1,600+ pubs and support centres.

Dr Claire Taylor MBE, Macmillan Chief Nursing Officer, said: “Jacqueline talks so powerfully about the impact that her Macmillan nurse has had, and continues to have, on her cancer experience. That is why support from partners like Greene King is so critical in helping us ensure that more people like Jacqueline, receive the care they so desperately need

Team members have pushed themselves to their limits by taking on extreme challenge events, such as running and trekking marathons, scaling peaks and tackling the Yr Wyddfa (Snowdonia) Sea to Summit, as well as hosting Macmillan Coffee Mornings up and down the country.

In addition, Greene King, which has been a charity partner of Macmillan for more than 11 years, recently held its biggest ever interactive pub quiz in 630 of its pubs, which raised an incredible £33,000. All of these challenges and events have been kindly supported by donations from Greene King’s generous customers.

Speaking about the impact a Macmillan nurse can have on someone living with cancer is Jacqueline Durban, who was diagnosed with Non-Hodgkin’s Lymphoma in September 2022. She said: “As soon as I was diagnosed with cancer, I was introduced to my Macmillan nurse, Maxine, who I fondly call my Max, and she has been with me at every step of my journey.

and deserve.

“Greene King continue to set ambitious fundraising targets and have recently hit an incredible £17million fundraised for Macmillan – we are so thankful for their continued support.”

Nick Mackenzie, CEO at Greene King, said, “‘We LOVE Macmillan Nurses’ is our biggest fundraising campaign of the year, and the passion and dedication from our team members, as well as the generosity of our customers to raise as much money as possible, continues to amaze me. Cancer touches the lives of so many people within the communities that we work and live in, so it’s important for us, now more than ever, to continue to support the fantastic work that Macmillan professionals deliver every day.”

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Issue 189

CLH DIGITAL

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Foodservice Inflation Falls for Fifth Consecutive Month Inflation as measured by the CGA Prestige Foodservice Price Index (FPI) decreased for the fifth consecutive month in October, dipping below 20% year-on-year at 16.7% – its lowest level since August 2022.

There remains however a marked contrast between FPI and the measure of supermarket pricing (CPI) which is now rising at roughly half the rate (8.5%) year-on-year. October also marked the first month-on-month fall in FPI since September 2021.

In October, FPI saw just one category (Oils & Fats) perform below 10% inflation at 4.0%, but this was in stark contrast to Vegetables where inflation remained extremely high at 30%. Overall, inflation within FPI has fallen 6.2% pts since its peak of 22.9% [YOY] in December 2022.

The UN FAO Food Commodity Index (the overall measure of international food commodity prices) averaged 120.6 points in October, down 0.7 points (0.5 percent) from September, continuing the downward trend and standing 14.8 points (10.9 percent) below its corresponding

value a year ago. Brent Crude has eased after a September spike in price. Further inflationary pressure may be felt in the months ahead because the Sterling has been weaker since the summer against both the $ and the €, whilst UK wage inflation remains around 8%, acting as a brake on the rate of inflation reduction.

Shaun Allen, Prestige Purchasing CEO, said: “The Foodservice Price Index has risen by 40% over the past 24 months, and with inflation still at 16.7% the compound effects of these continued high numbers need to be carefully monitored and managed. As of today, the journey down to normal levels of inflation (about 1% to 3%) is only about one-third complete.”

James Ashurst, client director at CGA by NIQ, said: “The downward movement in foodservice price inflation is starting to build momentum, and we can optimistic that pressures will ease further for businesses and consumers alike in 2024. Nevertheless, rates remain very high and continue to put strain on prices and profits. The long-term outlook for those in the foodservice chain remains good, but we are not out of the woods yet.”

Proactive Recruitment Solutions Needed To Address Skills Shortages With the UK still facing significant skills shortages, particularly in sectors such as hospitality, specialist workforce acquisition and management firm, Comensura, has urged employers across the country to not only take a more proactive approach to inclusive recruitment, but also focus attentions on the contingent labour market.

In its latest whitepaper, Navigating Skills Shortages Through Inclusive Workforce Solutions, Comensura highlighted that Equity, Diversity and Inclusion (ED&I) is often unnecessarily limited to the permanent workforce, warning employers that they are missing out on a significant number of potential hires as a result.

This latest call comes at a time when the CBI reports that more than two-thirds of businesses have been hit by labour shortages.

Ex-offenders, women and over 55’s prime target audiences Referencing remits which continue to face worker shortages such as Care, Hospitality and Facilities Services, Comensura has highlighted why employers across the board need to take a more proactive approach to inclusive recruitment strategies, focusing particularly on specific demographics that remain largely untapped.

According to the insights, ex-offenders, the over 55’s and women remain significantly under-represented in those sectors hardest hit by skills shortages, suggesting that ED&I efforts aren’t yet creating meaningful and

long-lasting changes.

Aaron Wawman, Sales Director at Comensura, explained: “If ED&I is to become a serious part of talent strategies – which is how real progress will be delivered – then it needs to be a regular element of the everyday role of hiring teams. That includes bringing the contingent workforce into equity, diversity and inclusion strategies. While a temporary employee may only be part of a brand for a limited timeframe, they leave a lasting impact on the culture, are likely to return again, and will influence future contingent workforce hiring.

“Data will play a significant role in supporting this shift, but firms do need success models they can use as guidelines if they are to push ahead with truly strategic solutions. That’s where we believe that focusing on ex-offenders, women and the over 55’s – and the progress that others have made in attracting these groups – can be valuable. While these demographics remain under-represented in most permanent and temporary workforces, there are examples of how new approaches to engaging with these workers can change views in skills acquisition. From getting more women into waste, to improving job satisfaction for older workers and working directly with prisons to support more ex-offenders into employment, there’s so many ways businesses can improve access to resources and their reputation as an employer of choice. But our insight suggests there is still significant room for improvement that we hope the examples in our report will help address.”

Deck the Halls and Boost Your Bookings with High Return on Experience 6

CLH DIGITAL

Issue 189

By Matthew Prosser, Regional Director at Agilysys (www.agilysys.com) Christmas. It’s the magical time of year which brings together friends and families for festive cheer. For some, the whole year is geared towards this beloved event, saving up their annual leave and hard-earned money to make it a truly special and memorable occasion. Hotels recognise the heightened excitement and expectations during the holiday season, and the managers that I speak with, know that the festive period is especially magical for hotel guests and employees.

The gala events, unique menus, gifts for guests and decorations can transform a hotel stay into a memorable occasion that can lead to repeat bookings as families and friends establish traditions of visiting a special location each year. From the moment guests arrive, hotels pull out all the stops - literally and figuratively - to create memorable, meaningful experiences. As this happens the connections that guests make with each other can add to the loyalty they feel, leading to ritualistic annual pilgrimages to favourite destinations.

For returning guests, these personalised touches spark nostalgic anticipation. For first timers, it all cultivates new traditions in the making. By wholly embracing the holiday season through all facets of the guest experience, hotels aim to make Christmas stays truly magical.

FIGHTING INFLATION WITH FESTIVITIES This all sounds amazing, doesn’t it? Yet, at the same time, many hotels are also acutely aware that guest expectations are higher and more complex during the festive season. For some, the holidays are a religious and sacred occasion, whilst the people in the rooms next door might have parties and celebrations on the agenda. This year the stakes are even higher, considering that recent research has shown that that more people are planning to stay at home this Christmas than previously.

High inflation and the rising cost of living are squeezing guests and hotels alike and the average cost of a hotel has increased by 3.5% in the last 12 months. Increases in the living wage, as well as high prices on food basics, have all coupled together to mean hotels have had to increase their prices. pressure is on this Christmas – how can you demonstrate that your hotel offers real value to guests? Doubling down on service quality and unique experiences is key.

MEETING RISING EXPECTATIONS WITH RELIABLE TECHNOLOGY If you are lucky, good permanent staff might remember repeat guests, but many employees will be unfamiliar with loyal customers and have no idea about their preferences. At this time of year, loyal customers don’t just

need to be valued and understood, they need to feel special and appreciated for their loyalty.

The complexity of staffing over this year’s festive period will be worse than ever. This is reflected in a recent survey by trade association UK Hospitality, which found 61% of its members were experiencing staff shortages. Many hotel managers will have to turn to temporary staff. With high turnover and new hires coming in for the busy holiday rush, the odds of an employee recognising a return guest and recalling specifics about them are slim.

This makes it all the more critical to arm all staff, regular and seasonal, with the tools and information to treat VIPs appropriately. A user-friendly, detailed, and accurate Property Management System (PMS) that can handle the complexities of the holiday season will set your hotel up for long-term success.

Delivering hyper-personalised experiences based on preferences for room types, amenities, communication styles, and past interactions is what today's guests expect. The best way this can be achieved is through a robust easy-to-use, detailed, and accurate Property Management System. Being able to hold data of loyal guests bolsters your staff: it means they can have quick intel on something as simple as knowing a guest's name as soon as they come to the hotel check-in, or their favoured suite. Getting these details right is what makes a hotel stay memorable for all the right reasons.

CHOOSING INTUITIVE TECH TO CONNECT STAFF TO GUESTS This technological approach to guest experience is not new. Many hotels have multiple systems in place, often with rich guest data locked away within them. The problem is these systems often lack usability and integration. Information lives in silos, making it difficult for employees to get a complete picture of the guest.

The beauty of modern PMS platforms is that they focus heavily on user experience across devices.

Considering not all staff are equally computer-savvy, and many hotels employ multilingual workforces, the system interface needs to be clean, intuitive, and translatable. Employees should be able to discretely access the relevant guest details and history with just a few taps so they can personalise service on the fly. A guest lounging poolside expects staff to know their preferences just as well as those working the front desk check-in. Staff must be able to discretely input and access the right information at the right time and in the right place.

Ultimately, the PMS should simplify data input so staff can seamlessly update guest profiles with new notes, requests, and preferences that become actionable insights for future stays. When the technology itself "gets out of the way", it frees employees to focus on delivering truly memorable service.

Christmas, more than any other time of the year, demands perfection. The higher prices and sense of occasion mean that guests typically anticipate ultra-high levels of personal experience at a time when hotel staff are trying to squeeze in or having to sacrifice their own celebrations, the hotel is at maximum capacity with premium paying guests and the margin of error is smaller than ever.

Get it right, and you can have return bookings year after year. Get it wrong, and another hotel across the road might. Return on experience (RoE) opportunities are never higher, more valuable, or harder to capitalise on.

Bedford Pub Reopens After £237,000 Makeover The Bear on Bedford High Street re-opened earlier this month following a major investment of £237,000.

tastic, it was amazing to see all our customers, old and new, coming to see what the pub has to offer!

The pub is part of the Proper Pubs division at Admiral Taverns and now boasts a brand-new look and fresh décor to appeal to all the local community. Inside the pub features new furniture, flooring, fixtures, fittings, two flat screen televisions and a pool table.

Outside, The Bear is complete refreshed lighting and signage to greet customers, along with a brand-new beer garden seating up to 30 people.

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

In addition to The Bear’s wide range of drinks offers, including cocktails, wine and fizz promotions, it will also host weekly quiz nights every Tuesday, ‘Jam Nights’ every Wednesday and regular charity fundraising events to support all aspects of community life.

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

For opening night, customers got to enjoy a jam night hosted by local musician, Danny Barton and the weekend saw a live set from DJ Watt at on Friday 17th and a performance from local band, Megapint? on Saturday 18th.

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

Operator of The Bear, Chelsea Jarvis, said: “Opening night was fan-

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

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

THE CATEGORY OPPORTUNITY

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

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

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

What if it’s better?

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

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

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

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

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RMT Union Members Approve Deal to End Strike Action Members of the RMT union have voted to accept a pay deal, marking an end in part to the disruptive national rail dispute. bringing some relief to the hospitality sector who feared a festive downturn in business had the strikes gone ahead.

The union announced an overwhelming vote in favour of a 5% pay deal for 2022-23, allowing talks to continue on a further deal for 2023-24 without the threat of strikes or redundancies.

However, commuters will still be hit with rail strikes from this weekend as train drivers represented by the Aslef union walk out over several days in a separate dispute over pay and conditions.

The RMT general secretary, Mick Lynch, said: “Our members have spoken in huge numbers to accept this offer and I want to congratulate them on their steadfastness in this long industrial campaign.

“We will be negotiating further with the train operators over reforms they want to see, and we will never shy away from vigorously defending our members’ terms and conditions, now or in the future.

“This campaign shows that sustained strike action and unity gets results and our members should be proud of the role they have played in securing this deal.”

UKHospitality chief executive Kate Nicholls said: “Hospitality businesses will be breathing a sigh of relief that

the critical festive period will be protected from strikes from RMT members. Businesses, workers and the public now have a degree of certainty when it comes to their Christmas plans.

“We are not out of the woods yet, with strikes by ASLEF set to cause significant disruption next week. We estimate the planned rolling strikes and overtime ban will cost the sector at least half a billion in lost sales, bringing the total impact of the disruption to over £4b.

“I would urge ASLEF to follow the lead of the RMT and commit to holding no further strikes in December and the New Year. Any further strikes would decimate the essential Christmas trading period for businesses, prevent millions from working and interrupt families’ festive plans.

“It’s critical that all parties still involved in pay disputes continue to negotiate and reach a resolution as soon as possible to avoid further, damaging strikes.”

The transport secretary, Mark Harper, said: “This is welcome news for passengers and a significant step towards resolving industrial disputes on the railway, giving workers a pay rise before Christmas and a pathway to delivering long overdue reforms.

“It remains the case that the train drivers’ union Aslef continue to block their members from having a say on the offer that would take train drivers’ median salaries from £60,000 to £65,000 for a 35-hour, four-day week.

Research Reveals Stormy Weather in October Dampened Social Dining Out The latest research from Lumina Intelligence Eating & Drinking Out Panel (4WE 29/10/2023) shows that consumer confidence has improved when compared to October last year, encouraging more UK adults to eat or drink out – visits are up +2ppts to 56%. However, because of the poor weather and ongoing general financial strains, frequency has flatlined at 1.4 occasions per week.

Lumina Intelligence data also reveals that consumers are choosing lowerticket options when eating out of home, with lunch and dinner seeing a boost: up +0.3ppts and +2.4ppts respectively. Necessity was a key driver: more social channels, including restaurants, failed to gain share in October.

AFFORDABILITY IS DRIVING GROWTH IN LOWERCOST CHANNELS

October’s above-average rainfall and stormy weather prompted more consumers to watch the Rugby World Cup at home rather than heading out to pubs & bars. As a result, share of occasions fell by -1.9ppts.

The increase in consumers choosing to drink at home rather than visiting more costly out-of-home venues was also driven by the rises in alcohol duty, which have in turn led to hikes in the prices of alcoholic drinks: the latest Lumina Intelligence Eating & Drinking Out Panel data show drinkonly occasions are down -0.9ppts year-on-year.

ABOUT LUMINA INTELLIGENCE EATING & DRINKING OUT PANEL

As winter approaches, the cost of heating homes starts to loom ‒ causing consumers to become more cautious about spend. This leads value-conscious consumers to trade down to lower-cost channels: Lumina data shows QSR has seen a rise of +1.2ppts in share, and retail occasions have risen by +1.6ppts.

Lumina Intelligence Eating & Drinking Out Panel is based on 78,000 surveys across the year, built up from a nationally representative weekly sample of 1,500 shoppers. Our comprehensive coverage includes over 900 operators from across all out of home channels – including restaurants, pubs & bars, cafes & coffee shops, fast food, bakery & sandwich shops, restaurants and retail channels.

This growth in retail occasions led to a rise in sandwich purchases in the period, which are up by +1.6ppts as consumers buy cheaper sandwiches on the go.

For more on out of home food & drink consumption in the UK, and to access our cost-effective consumer insight and data solution, go to:

PUBS STRUGGLE TO CAPITALISE ON RUGBY WORLD CUP

https://www.lumina-intelligence.com/product/eating-and-drinking-out-panel/

Live Gigging Sets The Stage For £2.4bn Boost To UK Pubs And Bars Issue 189

A new industry-first report reveals the ‘seed’ music scene – gigging in the hospitality sector – could be the catalyst for a multi-billion pound boost to venues and artists.

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clubs.

Co-founder of Manchester venue One Eight Six, Dean Cammack, is also a gigging artist and purposefully put live music at the centre of his venue. He said: ”Live music is a massive driver for the success of hospitality venues. It is core to delivering an atmospheric moment and we know it makes us stand out in an increasingly competitive market.”

Based on a nationwide survey of more than 1,000 artists and over 500 venues, the UK’s first Live Music Index found that if all venues with the potential to show live music did so, it could be worth up to £2.4bn in revenue in the hospitality sector. By creating a stage for musicians to perform, an individual managed pub or bar could see their sales soar by an average of £107k a year.

Cammack added: “We have invested heavily in the sound system, staging, lighting and equipment to offer a high quality product for our customers; and then our weekly artist bill is around £15k because without live music we wouldn’t be able to operate. Our product is based around live music and we will always look to offer more quality music experiences which will attract and entertain our customers.”

According to the industry-consortium led by GigPig, it’s time to wake up and smell the flourishing benefits of the UK’s ‘seed’ music scene. Report findings include:

LIVE MUSIC A LIFELINE FOR UK PUBS, BARS AND RESTAURANTS While live music has long been a staple of Britain’s pubs and bars, it is now becoming a lifeline for venues struggling to stay afloat. Nearly three quarters (73%) of the venues surveyed host live music at least once a week, helping boost sales by 33%, footfall by 36% and average spend per visit by 64%. The report outlines how bars would likely benefit from the biggest revenue uplift, with an annual expected rise of £240k.

According to the report, the ‘seed’ music scene is braced for dramatic growth, with nearly nine out of ten venues (87%) planning to increase their live music offering over the next 12 months. This is primarily to improve the atmosphere and customer satisfaction (87%), increase revenue and footfall (79%) and support local artists (48%).

Of the 43,000 plus musicians in the UK, more than half (56%) regularly gig at pubs, bars, restaurants and

The ‘seed’ music scene is also helping over 20,000 artists who regularly gig in the nation’s pubs and bars earn up to 50% more than the typical musician, with annual average earnings of £25,000. If all UK artists were to gig in the ‘seed’ music sector, the earning potential could be as much as £1.3bn – an estimated £400m in extra earnings for UK musicians.

Michael Forster, CEO at GigPig, said: “Gigging in the hospitality sector is the bedrock of the UK’s music industry. It’s what many of us who’ve dedicated our life to gigging have known, but it’s now clear that the hospitality sector is the cultural and economic lifeblood of the UK’s music scene. That’s why it’s our mission to help every venue become a stage, give every artist the opportunity to get paid to play and bring live music to every town and city in the UK. Music is the bedrock of our culture and identifying the ‘seed’ level is a huge step to understanding how we can nurture the next generation of global superstars.”

Tough Trading Conditions and Rising Costs See Brewery Numbers Slip Back Tough trading conditions and rising costs means that overall brewery numbers in the UK have slipped back slightly in the third quarter of 2023, according to the Society of Independent Brewer’s (SIBA) latest tracking figures.

Covering the period from the start of July 2023 to the end of September 2023, the SIBA UK Brewery Tracker shows the net brewery number across the UK dropped by -9 in Q3, compared to a +2 rise in Q2 and -4 in Q1.

This comes as the recent Autumn Statement increased business pressures such as raising the National Living Wage, but only froze support through Business Rates Relief and Beer Duty piling more pressure on independent breweries.

“Brewery numbers have been more stable than many would have predicted, with no large percentage decreases but it is still concerning to see numbers slip back slightly, and whilst it was positive to see beer duty frozen in the Autumn Statement, the Chancellor could have gone further and boosted the Draught Relief to 20% or more which guarantees that beer sold in pubs has a lower rate of duty." said Andy Slee, SIBA Chief Executive. “When breweries are facing rampant costs from the increased National Living Wage, energy costs and inflationary pressures, there was nothing extra in the Autumn Statement to cover this.”

“Breweries closing is of course bad news for consumer choice, but even more than that it means many communities across the UK have lost a valued local business which provides jobs, contributes to the local economy, and provides a real community asset.”

YouGov polling released earlier this year as part of the SIBA Craft Beer Report 2023 found eight out of ten consumers believe a well-run independent brewery has a positive effect on its local community.

“The majority of beer produced by independent breweries is sold within a 40-mile radius, contributing to the local economy and supporting jobs in the area – the issue we have is not a lack of consumer demand but a lack of opportunity to get independent beers on to bars that are dominated by global brewers.

Independent breweries need better access to market and increased Government support to avoid more brewery closures.” Andy added.

The new SIBA UK Brewery Tracker figures show a mixed picture across the UK, with some areas fairing worse than others when it comes to net closures and others bucking the trend by remaining level or seeing modest growth. Both Northern Ireland and the West of England each experienced a +3 rise in their overall brewery number, with the East of England seeing the next highest +2 net rise. Scotland remained stable, with no net change in brewery number.

The North East and North West each saw a small -1 drop in their brewery number, with the Midlands and South East each seeing a slightly larger drop of -2. Wales had a larger net closer rate of -5, but it was the South West which fared the worst of any region with a -6 loss across the third quarter of 2023.

The SIBA UK Brewery Tracker is compiled by full-time professional staff employed by the Society of Independent Brewers and is cross-referenced by SIBA Regional Directors in each of the eight SIBA Regions across the UK. The organisation considers a number of factors and data-sources alongside its own data analysis and extensive research.

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.

The ban includes the following items:

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

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

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

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.

Unlocking the Wisdom: Attracting and Retaining Over 50s in the Hospitality Sector 10

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By Antony Woodcock, Managing Director at Staff Hive (www.staffhive.co.uk) The hospitality sector is in the midst of a seismic workforce shift. A recent report by recruitment platform, Caterer.com has revealed a fascinating trend - over 165,000 individuals aged over 50 are now employed in the sector. This constitutes an impressive one-third of the total workforce and it is testament to the untapped wellspring of experience and work ethic that the over 50s bring to the table. So how can we build on this momentum and further leverage the wealth of skills that our seasoned professionals offer?

The report also reveals an impressive statistic - 84% of hospitality businesses have already implemented agediverse policies and benefits, recognising the value that the over 50s bring to our establishments. Yet, there's more ground to cover, more potential to unlock. Let's delve into strategies that can propel us beyond the current threshold, capitalising on the unique attributes that the over 50s contribute.

One key avenue to entice more over 50s into the hospitality fold lies in the embrace of flexible work arrangements. Many in this demographic seek opportunities beyond the traditional 40-hour workweek. By offering part-time positions, job-sharing options, or adaptable scheduling policies, we not only provide them with a route back into the sector but also provide an opportunity for those seeking a few extra hours per week amid the strains of the current cost of living crisis.

Acknowledging the financial considerations of the over 50s, we must tailor our offerings to address their needs. Competitive wages, benefits that go beyond the standard, and avenues for supplemental income through part-time roles or special projects can sweeten the deal. Many over 50s view reentering the workforce as a strategic move towards semi-retirement. By understanding and embracing this, the sector can align their offering by building in attractive pension plans.

Tailor-made professional development programmes are also of significant benefit. These initiatives should acknowledge their experience and provide pathways for continuous growth, in order to dispel any concerns about stagnation and limited opportunities.The over 50s often bring a holistic perspective, valuing not just professional success but personal well-being. Introducing health and wellness programmes tailored to their age specific needs can enhance job satisfaction and promote a workplace culture that places a premium on the overall health of our workforce.

Though meaningful support can also be provided through everyday best practices. Workplace recognition is a key to a positive work environment, acknowledging their contributions through awards and in public creates a positive space, where every individual feels valued.

An important consideration when employing over 50s is to recognise that they often seek a balance between work and personal life. Promoting a healthy work-life balance will not only help attract them but it will also ensure a workplace where individuals of all ages can thrive.

Finally, there needs to be recruitment campaigns specifically designed to attract over 50s. This could include highlighting success stories within this demographic or focusing on the flexibility this type of work affords.

I welcome the news that over 50s are playing such a significant and essential role in the hospitality sector.

The time is ripe for the sector to build on this further and become a beacon of inclusivity, recognising that every individual, regardless of age, has much to contribute and gain within our diverse and dynamic family.

NTIA Expresses Sadness at Loss of Iconic London Venue G-A-Y LGBTQ+ club G-A-Y Late in London’s Soho is to close on 10 December over concerns around street safety.

unprecedented challenges. The closure of such a significant venue is a stark reminder of the immense pressures businesses are grappling with, especially in the aftermath of the pandemic.

Jeremy Joseph, owner of G-A-Y Bar, G-A-Y Late and gay nightclub Heaven, tweeted on X: “It is with great sadness that I’ve made the decision to close G-A-Y Late. I know this will come as a shock to a lot of people and many loyal customers will feel saddened by this news.”

Michael Kill CEO NTIA also expressed deep sadness over the impact this closure will have on the LGBTQ community, emphasizing the importance of safe spaces like G-A-Y Late as not just entertainment venues but as pillars of community, acceptance, and celebration of diversity. He highlights the need for concerted efforts to support and safeguard such spaces to ensure the continued vibrancy of the LGBTQ culture within the capital.

Despite G-A-Y being a profit-making venue, Joseph said it has become increasingly difficult to guarantee customer and staff safety once they leave the premises due to police in the area being seriously understaffed.

“As we mourn the loss of G-A-Y Late, it is a call to action for policymakers, communities, and industry stakeholders to collaborate on initiatives that safeguard the future of nightlife establishments.

Michael Kill urges a united front to address the challenges faced by businesses in the sector, emphasizing the integral role they play in

“As a result of sometimes being the only venue open late at night in the surrounding area, it has led to customers and staff being attacked on their way to and from the venue,” he added.

Michael Kill, CEO of the Night Time Industries Association said: “This marks a profound loss for the LGBTQ community in the capital, as the venue has been a vital and cherished space for years.”

The closure of G-A-Y Late underscores the fragility of businesses within the nightlife sector across the UK. This industry, which plays a crucial role in fostering diversity, inclusivity, and cultural expression, faces

the cultural fabric of the UK.” “In this challenging time, the Night Time Industries Association remains committed to advocating for the resilience and sustainability of the nightlife sector, acknowledging the importance of preserving safe spaces that contribute to the rich tapestry of the LGBTQ community in London and beyond.”

CAMRA Wins Big at the British Guild of Beer Writers Awards 2023 The Campaign for Real Ale’s (CAMRA) educational Learn & Discover platform and books published by consumer organisation have won British Guild of Beer Writers awards.

Two books published this year by the consumer group won the gold and silver prize in the Best Book about Beer or Pubs award category, and the Campaign’s Learn & Discover platform also won gold for Best Corporate Beer Communication.

Collaborating with esteemed writers, influencers and film makers, CAMRA’s Learn & Discover website hosts an abundance of educational articles, videos and audio material. The successful educational platform won gold for Best Corporate Beer Communication, adding to its growing haul of awards having already won gold for the same category in 2021. Explore the Learn & Discover site here.

One of the many videos on the Learn & Discover platform was also awarded silver in the Best Video Beer Communication category.

Introduction to Belgian Beer by Tim Webb, author of eight editions of CAMRA’s Good Beer Guide Belgium, filmed by Bill Bradshaw in association with Visit Flanders, explores Belgium’s complex beer culture by sampling eight classic beer styles. Watch the video here.

every pint. Get your copy CASK here.

The gold award for Best Communication about Cider was won by Adam Wells, who has penned the upcoming CAMRA book, Perry: A Drinker’s Guide. The title is due for publication in 2024 and will be the world’s first consumer guide for this traditional beverage. The future publication was part of a Kickstarter campaign throughout CAMRA’s inaugural Perry Month, and was successful fully funded within 24 hours. Adam’s recent award preludes to the high quality of this upcoming release. Find more information about the perry book here.

CAMRA regularly publishes interesting books about pubs, beer, brewing, cider and perry. From pub guides and beer compendiums to homebrewing aids and heritage highlights, there is a title for everyone on CAMRA’s online bookshop here.

Alex Metcalfe, CAMRA’s Learning & Discovery Manager, said: “I am utterly stunned at CAMRA’s ongoing success at the British Guild of Beer Writers awards.

“I am so happy to see the Learn & Discover platform bestowed awards of such magnitude. I would like to thank all the amazing collaborators who have produced such high-quality articles and immersive videos for the educational platform.

The CAMRA published book Desi Pubs, written by David Jesudason, was the big winner of the evening, with the author claiming gold for Best Book about Beer or Pubs. David also went on to claim the prestigious Michael Jackson Award for Beer Writer of the Year, alongside gold for Best Communication about Pubs, silver for Best Self-Published Beer Writing and was highly commended for the Guild’s awards for Best Communication about Diversity in Beer and Best Commissioned Beer Writing.

“For both our authors, David Jesudason and Des de Moor, to receive well-deserved gold and silver awards for their incredible books emphasises that CAMRA’s publishing arm is fast becoming a powerhouse in the industry. If you haven’t got your own copies of the award-winning Desi Pubs and CASK yet, I would fiercely recommend picking up these two fantastic CAMRA publications.”

Another CAMRA published title CASK, written by Des de Moor, won silver in the Best Book about Beer or Pubs category. The book provides an in-depth look into the origins and history of cask ale and how the drink has developed and changed over time. CASK takes you behind the scenes to learn about the brewing process, from malting to conditioning, helping the reader gain a deeper understanding of the craftsmanship behind

Commenting on this year’s awards, Guild Director Jonathan Garrett said: “This year’s winner was prolific, with David’s work shortlisted in just about every category that he could enter and always in the conversation for the gold tankard. It wasn’t just David’s writing that won the judge’s hearts, but the incredible combination of fearless humanity and personally researched history that has become his trademark. His work this year has done a wondrous thing - to make the world of beer and pubs feel that little bit bigger.”

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Chancellor to “Look Again” at Controversial Tourist Tax The Government has promised to look again at the data around its controversial ‘Tourist Tax’ after statements that tax-free shopping is not a reason for people to visit the country were branded “complete nonsense”.

Hospitality leaders have warned that tourists were bypassing Britain since VAT refunds for overseas visitors were scrapped following a post-Brexit review of tax policy in 2021, under then chancellor Rishi Sunak.

Responding to a question from Conservative MP Sir Geoffrey CliftonBrown, chancellor Jeremy Hunt said: “We want to do everything possible to make our tourism and our retail industry competitive and we want to encourage international visitors.

Since the onset of Brexit, visitors to the UK have not been able to take advantage of VAT-free shopping, due to a change in the rules which the Government claimed would save the country billions of pounds.

MP Sir Geoffrey Clifton-Brown criticized the Government’s approach, in the commons, saying: “When the Government are looking for growth measures, why has the Treasury dismissed this opportunity so quickly, without any comprehensive cost-benefit analysis?” he asked.

“The Treasury constantly repeats the claim that evidence shows that tax-free shopping is not a significant reason for people to come to this country, but the actual figures show that that is complete nonsense.”

Sir Geoffrey cited data that UK shoppers spent around £500m on tax-free shopping in the EU in 2022, with the figure set to double this year.

“Our people are going out and benefiting EU countries potentially to the tune of £1 billion,” he continued.

“The Association of International Retail has made a rough estimate, from the behaviour of British tax-free

shoppers, of what could happen were Britain to offer tax-free shopping to EU visitors.

“The EU has six times more people than Britain, so if that level was replicated by the EU shoppers we allowed to shop tax free in this country, the £1 billion of tax-free shopping that our people do in Europe could be turned into up to £6 billion.”

UKHospitality chief executive Kate Nicholl saids: “It’s positive that the government continues to look at the future of tax-free shopping. I would urge them to widen their focus and give consideration to the benefits of a lower rate of VAT for hospitality, which would deliver lower prices for consumers and drive business growth.”

Kwasi Kwarteng had announced plans to reintroduce tax-free shopping during his short-lived tenure as chancellor last year, but this announcement was reversed.

Responding to the question, Chancellor Jeremy Hunt said the policy would be looked at again.

“We want to do everything possible to make our tourism and retail industry competitive,” he said. “We want to encourage international visitors.

“We changed policy on this issue a year ago because it cost around £2.5 billion a year and we did not think we could afford to continue it, but we are looking again at the numbers in the light of the most recent data and we can see what has happened to comparative shops in Paris and Milan.”

“We will review this to see if it is still that expensive, and I hope that it is not.”

More Flat Drinks Sales Before Make-Or-Break Christmas On Premise drinks sales were virtually flat again last week, ahead of the crucial run-in to Christmas for operators and suppliers.

CGA by NIQ’s latest Daily Drinks Tracker shows average sales in managed venues in the week to last Saturday (18 November) were just 0.5% ahead of the same week in 2022. Year-on-year sales comparisons have now sat between +1% and -1% for four weeks out of the last five, separated by short-lived growth around Halloween and Bonfire Night.

Five of the seven days of last week brought small year-on-year growth, peaking at +5% on Wednesday (15 November). However, weekend sales struggled to match the levels of November 2022, dropping 2.5% on Saturday (18 November) and rising just 0.5% on Friday (17 November).

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Year-on-year numbers were modest across four main drinks categories—beer (up 4%), cider (up 4%), wine (up 2%) and soft drinks (up 0.3%)—but spirits (down 10%) had yet another challenging week.

“It’s been a flat Autumn for drinks sales since the end of the Rugby World Cup, making Christmas a more important period than ever for the On Premise,” says Jonathan Jones, CGA by NIQ’s managing director, UK and Ireland. “Hopefully it represents a lull before a December rush, rather than a sign of things to come, and news of National Insurance reductions in this week’s Autumn Statement may encourage consumers to relax their spending in the weeks ahead. Nevertheless, with costs still so high for individuals and businesses alike, suppliers and operators are going to have to work very hard to achieve growth over the festive season.”

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Custard’s Top Hospitality Trends for 2024 12

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Article supplied by www.custardcommunications.com, marketing and PR strategy for your hospitality business. and hotels with conference spaces having to adjust their operations as their responsibilities significantly increase around contingency planning, safety measures and crisis preparation. There are calls from across the industry for further clarity and guidance, however, no one can afford to be complacent and wait for this to come. Associations and trade bodies will be focussing on this messaging throughout the year to support on how to implement the necessary measures effectively and efficiently in terms of costs.

From AI and weather patterns to experience-led packages and extended weddings – Custard’s top hospitality trends for 2024 explores some of the challenges and opportunities for the new year.

BLAME IT ON THE WEATHERMAN With El Nino weather patterns back with a vengeance and the ongoing climate crisis reaching ‘global boiling’ point, unpredictable weather patterns are set to disrupt the travel industry for months or even years to come – providing opportunities for UK hotels and venues to really push for holidaymakers, corporate bookers and meeting organisers to remain on the isle.

Custard top tips: Be prepared! Analyse the current guidance in place and make a start on how to implement the changes. Adopting a pandemic mindset – agile and fast moving – will ensure the quick-thinking and action that may be required. Communication is key – update websites, terms and conditions and contracts to ensure compliance is included.

Last-minute booking is a trend likely to continue into 2024 as leisure travellers and those travelling on business and for events not only seek the best deals, but also convenience and opportunities to avoid the hassle of travel.

Custard top tips for 2024: UK hospitality need to remain agile and make offerings unique and desirable to entice UK bookers to continue to choose the UK. Stay ahead of the curve and adapt offers based on seasonality and unexpected weather conditions, with up to date website information and timely offers sent out to press at least one week in advance.

THE POWER OF EXPERIENCE Despite the UK economy fluctuations and inflation challenges, travel is still on the agenda, and meetings and events continue to flourish. One thing is clear, however – bookers are looking for experiences, not just accommodation or meeting spaces.

With 72 percent of millennials stating they would rather open their wallets based on experiences rather than on material items, content seeking activities that instigate feelings of ‘FOMO’ amongst friends, colleagues and social media followers are high on the agenda for this age group.

Exclusive experiences are more popular than ever in the luxe market too, with an emphasis on natural surroundings, getting back to nature to escape daily life, and the incorporation of wellness into hotel stays, conferences and meetings. Location is a key selling point, so make sure this is showcased when marketing your hotel or venue.

Custard top tips for 2024: If an image speaks a thousand words – just imagine how chatty video content is! Create a video content strategy that showcases the USPs and experiences on your doorstep and invite content creators and journalists with relevant interests in to champion it online. Target different customer segments who can travel or book outside key periods.

BLEISURE SEEKERS Savvy business travellers and meeting delegates continue to extend their stays into mini breaks to incorporate leisure, tourism or wellness into their trips. Driven by a desire for a more maintainable work-life balance and the ability to ‘work from anywhere’ this is a trend set to continue and thrive into 2024 supported by businesses who are adopting more flexible travel policies to retain staff who are required to travel regularly for work.

Purpose built conference centres, hotels and event venues are going to have to work harder and innovate to compete with disruptive competitors in unique new spaces such as converted boats, historical buildings, and museums. The uniqueness, quirks, or talk-ability of these spaces deliver a ‘wow’ factor and therefore an immediate perception of ‘experience’ which have risen in demand through 2023.

Custard top tips for 2024: Hotels and venues should review mid-week packages typically booked by business travellers to enable or encourage longer stays highlighting facilities and local attractions – tapping into anything quirky and unique. Host a well themed showcase or event that really shows off the spaces available, and make sure experiences are posted on social media channels.

INTERNATIONAL TRAVELLERS TO RETURN WITH FORCE The post-COVID decline in Chinese tourists visiting the UK has been further affected by the removal of tax breaks for shoppers. The tax break removal has diminished the appeal of the UK as a shopping destination for Chinese tourists, who are now opting for more conservative spending habits and exploring alternative options across Europe.

BUDGET MANAGEMENT Whilst travel spending is showing no signs slowing down, there are signs that travellers are managing their spend differently, and being more budget-cautious during their stays which is likely to have a longer-lasting impact on uplift sale opportunities such as leisure, spa, and F&B.

When will Chinese tourists return in mass? Some sources such as STR say they are expecting it to return to pre covid numbers by 2025, with WHG Corporate stating that flights to Europe will increase next year.

All-inclusive stays have always been synonymous with foreign destination holidays for sun-seekers seeking hassle-free, luxe experiences, however, as we move into a more budget-conscious economy could this start to be more prevalent in hotels and resorts across the UK? ABTA research found that 29% of people were planning to take an all-inclusive holiday in 2023 to help them manage their finances, so with the UK economy remaining tumultuous consumers are likely to increasingly seek packages to eliminate hidden surprises and manage costs.

Custard top tips for 2024: Whatever the answer, you must be ready. If - or when - changes are made to the taxation of goods, and new routes are opened by Chinese airlines, this market will be prime and ready to spend once again. Equally, the hospitality industry needs to maintain their focus on domestic travel and alternative international markets, given the uncertain timescales.

THE FORGOTTEN “I” – INCENTIVES? Incentive travel is a way for companies to reward their top-performing employees with a holiday or trip, paid for by the company. Many companies worldwide use incentives to recognise their top employees or to drive sales – it is also a great way to create strong teams and combine meetings and conferences with an added ‘jolly’ for the team. The UK is increasingly a popular destination for incentive trips from Europe and beyond, with groups visiting for a two-three day trip with excursions, meals and sometimes team meetings too. And the big cities are no longer the only draw – countryside locations offering fun and ‘quirky’ experiences – as well as accommodation and dining for the group – can really benefit from this high spending market.

Custard top tips for 2024: UK hospitality – whether focused on leisure or corporate events, would benefit from building packages to incorporate F&B, spa, leisure, or any other activities to appeal to bookers seeking a simpler, more rounded experience. Ensure websites include key phrases such as allinclusive for SEO purposes, and that your promotion strategy includes website, social media and PR.

SEAMLESS TRANSACTIONS Technology is emerging as a crucial ally for hospitality events teams, with planners prioritising end-to-end digital booking services from initial registration through to reporting, incorporating enhanced budgeting and engagement technologies.

Custard top tips for 2024: Showcase what you can offer incentive groups on your website and on social media, especially in terms of team building packages and local attractions that are suitable for bigger groups. Research the market and host incentive bookers to ensure you get included in the itinerary when trips are planned. Special rates and packages with local attractions help, too.

Additionally, instant book options will continue to rise in demand into 2024 and beyond, where delegates book smaller meeting rooms at short notice (up to 20 delegates) through online booking systems with basic catering and AV requirements. This turns the transaction into a direct purchase as opposed to an enquiry route reducing the interaction between the delegates and venue.

EXTENDED WEDDINGS According to Hitched.com searches for ‘weekend wedding venue’ have risen by 50% in the past year, demonstrating that couples are looking to make even more of a celebration out of their wedding. These extended stays could include pre-wedding celebrations, brunches, indoor or outdoor activities, and wellness experiences – something which is key for the millennial market in particular. In addition, the term ‘pre-moon’ is appearing in search terms, for couples looking for a pre-wedding holiday or mini break to escape the planning madness.

AI plays an important role in the management of the guest experience too, providing tools for personalisation and streamlining efficiencies.

Embrace it or not – it is here to stay and will only become more important for the hospitality industry.

Custard top tips for 2024: Inspirational marketing to drive direct bookings will continue to be key for hotels and venues going into 2024. Working with content creators and partners will generate authentic, creative content through social media and online channels to drive awareness amongst consumers.

Exploring options for personalisation using AI is a must to improve guest and delegate experience.

Custard top tips: It’s all about the experience! Think beyond the big day and look at how the venue or hotel can offer other services to this captive audience. Promote ‘add on’ experiences such as brunches, hen parties or pre-moon breaks on social media, with video content and ensure the packages are searchable online for couples looking at venues.

BE PREPARED

Catering for Every Eventuality Martyn’s Law, now likely to come into effect in 2024, will see venues

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 189

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

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

LOVE IS IN THE ATMOSPHERE

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

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

MENU OPTIONS

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

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

THE MUSIC PLAYING

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

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

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

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

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

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

Loungers Reports Strong Growth in Latest Results Café-restaurant chain Loungers has seen its revenues increase by 22.3% to just under £150m and the addition of 16 new site openings.

The company, which was founded in Bristol, announced results for the 24 weeks ended October 1 2023.

The restaurant chain, which operates Lounge and Cosy Club, for the period ended October 1 reported revenue of £149.6m compared to £122.3m during the 24 weeks to October 2 2022. Pre-tax profits increased from £2.83m to £3.94m, while adjusted EBITDA was up from £19.3m to £23.9m.

In a statement the company said it has seen “consistently strong trading” driven by both its mature estate (with like-for-like sales 25% ahead of pre-covid levels) and new sites. It highlighted a “continued evolution of our offer”, including further food menu innovation and the introduction of a new blended drinks and iced coffees range. It said that headline four-year like-for-like sales growth of 25% is “testament to the strength of our brands, the flexibility of our offering, and the quality of our teams”.

The company said that margins were benefiting from an easing of inflationary pressures and on track to return to pre-covid levels. It said that its new site roll out accelerated with 16 sites opened in the period (H1 2023 11 sites) – 14 Lounges and two Brightsides, and that these new sites were performing “very well and the pipeline remains strong”.

The business said it has continued to “trade well” over the first eight weeks of the third quarter, with like-for-like sales growth across the 32 weeks to 26 November of 7.6%, A further six sites have opened post the 1 October half year end – five Lounges and one Cosy Club. The company said: “With the consumer remaining robust and continuing evidence of moderating inflationary pressure we are optimistic as we look ahead to the Christmas trading period.”

Nick Collins, chief executive of Loungers said: “This has been another period of strong financial and operational growth for Loungers. The fact that we have delivered increases of 22.3% and 23.6% in our revenue and EBITDA respectively should be taken as yet another reminder that it is not all doom and gloom in the UK hospitality sector. We are living proof that businesses which can provide outstanding hospitality, great food and drink and excellent value are still capable of thriving, and we see more growth potential for Loungers than ever before.

“Our accelerated site roll-out programme continues at pace, and we are on track to open 34 in FY24, which means that we will end the year with more than 250 sites. The opening of every new Lounge means an investment of nearly £1m into the local high street, and the increased footfall creates a positive knock-on effect on all of the businesses around us. By the end of 2023, we will have added another 1,000 people to our team during the year, and we are particularly pleased that one in eight of those new jobs is in areas that the government wants to ‘level up’ by creating better opportunities and standards of living.”

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.

16

CLH DIGITAL

Issue 189

New Pub Name Trends Revealed – Are ‘Inns’ In Or Out? Is Royalty Trending Again?

8 WHITE HORSE 218 9 KINGS ARMS 208 10 PLOUGH INN 206 Coming second on the list is The Royal Oak, with 433 pubs taking this name. Royal British Legion sneaks into the top three with many members only clubs using this name. There are over 400 registered RBL clubs in the UK, though not all have the same pub name.

New data from ukphonebook.com has revealed the changing trends in pub names over the past three years, as well as an updated top 10 list of most popular names.

With a database of 4 million businesses, ukphonebook.com used its business search to find all the pubs registered in the UK. It analysed the data to find the most popular new pub names since 2020.

TRENDS IN PUB NAMES SINCE 2020

Kevan Wilding, founder of Pubwiki, said: “Pub names are really interesting if looked at from an earlier date. There were many thousands of beer houses opened in the 1850s with a sign outside giving a beer house its name. Some of these went on to become the modern-day locals we still know.

ukphonebook.com pulled data from 2020 to 2023 to see which new pub names are most popular and which ones have grown – or shrunk – in popularity.

The 10 most popular are – as expected – topped by The Red Lion.

Position 1 2 3 4 5 6 7 8 9 10

Most Popular 2023 RED LION ROYAL OAK CROWN (INN) ROYAL BRITISH LEGION WHITE HORSE WHITE HART NEW INN ROSE CROWN KINGS ARMS PLOUGH (INN)

Total 517 472 446 335 303 276 273 226 208 206

And it’s no surprise the most popular new pub name in the last three years is also The Red Lion. But there are some significant naming trends over the past three years: Royal British Legion has dropped out of the top 10. This is down to the reduced presence of the institute itself, rather than naming trends.

The George is a new entry on the list. Ten of the 87 pubs that carry this name were registered in the last three years – possibly named after the future heir to the throne, Prince George.

The Plough has also just dropped out the top 10. This has been replaced by the Coach and Horses.

Victoria themed pub names have risen from 43rd most popular over all to 9th in the past three years. Eight of the 66 Victoria pubs got their name since 2020.

New Inn has dropped out of the top 10, with just six pubs taking this name in the past three years.

Bulls are also making a comeback. The Black Bull and Bulls Head rose up the rankings in the past three years with 10% of pubs taking these titles named in the past three years.

Position 1 2 3 3 5 5 7 7 7 10

Most Popular since 2020 RED LION ROYAL OAK WHITE HORSE CROWN KINGS ARMS GEORGE CROWN INN COACH HORSES VICTORIA WHITE HART

Total 25 20 15 15 10 10 8 8 8 7

Looking at which types of pub names have become more popular, animal-themed names have risen in popularity – with 6.5% more pubs named after animals in the past three years.

Royal names have also seen a 7.7% increase – possibly inspired by the coronation of King Charles.

“In Hertfordshire, for example, nearly every other building in the high street was once a pub. But later the licensing laws became stricter.” © David Anstiss and licenced for reuse under cc-by-sa/2.0

Position Most popular name type since 2020 1 Animal 2 Royalty 3 Tree / Plant 4 Machinery / Tools 5 Vehicle Location 6 7 History 8 Age 9 Space 10 Job 11 Sport 12 Religious 13 Food

Total

% change

113 70 24 19 18 12 7 6 6 2 0 0 0

6.5 7.7 -0.4 -1.9 -2.2 -1.4 -2.5 -1.3 -0.8 -1.6 -1.0 -0.6 -0.5

The Plough Inn sits at the bottom of the top 10 with 206 pubs.

Nik Antona, National Chairman for CAMRA (Campaign for Real Ale) said: "The array of weird and wonderful pub names are part of the charm and experience of frequenting your local.

“Pubs are part of the fabric of community life across the UK, providing a safe place to meet and socialise, offering a community hub for activities and events. As well as being vital to local economies, they help bring people together, tackling loneliness and social isolation.”

Most popular pub names by type Eight of the top ten most popular pub names are inspired by royal connections. However, there is obviously a lot of overlap – for example, the classic Red Lion is both an animal and inspired by royalty.

Animal-themed pub names made up 34% of all names, with royalty accounting for 17.6%.

After that, however, the other themes have all dropped. Sports, Religion and Food have inspired zero people to name pubs after them in the past three years – no Cricketers, no Angels, and no Shoulders of Mutton.

ARE YOU ‘INN’ OR OUT? Another new trend is the inclusion of ‘Inn’ as part of a pub’s name.

Inns – historically, places along a road where travellers could stop and rest – have inspired many pub names in the past. But times are changing.

There are 2,264 (28%) UK pubs with ‘Inn’ in their title. However, since 2020 only 16% of new pubs have chosen to include ‘Inn’ as part of their name.

This could be due to the popularity of shorter names – The Crown instead of The Crown Inn. Or it could be that many new pubs simply don’t consider themselves Inns because they don’t offer rooms.

WHAT IS THE MOST POPULAR PUB NAME IN THE UK? The most common pub name in the UK is The Red Lion, with 468 pubs using this classic name.

Position 1 2 3 4 5 6 7

Most Popular RED LION ROYAL OAK ROYAL BRITISH LEGION NEW INN CROWN INN WHITE HART ROSE CROWN

Bigger Snacks Sales with KP Snacks represent an excellent commercial opportunity for pubs, encouraging consumers to increase spend.

While snacks won’t replace meal occasions, they offer pubs the opportunity to trade up on drinks-only visits, with 56% of customers saying they like to consume savoury snacks with an alcoholic drink1.

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

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

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

The Royal theme continues throughout the top ten with The Crown Inn, White Hart, Rose and Crown and King’s Arms all inspired by the UK’s rich history.

Total 468 433 335 273 267 233 226

Position 1 2 3 4 5 6 7 8 9 10 11 12 13

Most popular name type Animal Royalty Machinery / Tools Tree / Plant Vehicle Job Location Age Space History Religious Sport Food

Total 2731 1401 723 698 690 457 400 273 239 182 81 49 43

In third place was machinery and tools (9.1%) – largely down to pubs called The Plough, Cross Keys, and the Wheatsheaf. Nature (8.8%) inspired nearly 700 pub owners when choosing their names – drawing on both the rose and oaks. Again, these have royal connections, especially the rose.

Vehicles (8.7%) rounded out our top 5, with everything from pubs being located near railways to coastal pubs opting for ships and anchors in their names. However, these options are becoming less popular as Britain moves away from its seafaring and manufacturing peak.

If you’re looking to book a pub, use the ukphonebook.com business search function to find one near you and it’s most up-to-date contact details.

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

18

CLH DIGITAL

Issue 189

UK Hospitality Faces Crunch As Families Tighten Belts – Can Loyalty Schemes Save The Day? Cash-strapped families plan to cut back on eating out and takeaways in 2024 as the cost of living continues to squeeze household budgets – presenting a real challenge for the hospitality industry.

A survey of 1,000 consumers conducted on behalf of RSM UK showed that almost 6 in 10 families (59%) will spend less on takeaways and delivery food next year, and over half (56%) will spend less on dining out.

Almost half (47%) of families plan to reduce their frequency of dining out and 31% will seek out discounts and special offers, showing that the demand is still there but spend will be down.

Robyn Duffy, senior analyst at RSM UK, comment: ‘The pace of inflation will continue to slow in 2024, but the knock-on impact of tighter monetary policy will come in sharp focus. This will have a particular impact on families, of which 90% say the impact of high interest rates will influence discretionary spending in 2024.

‘This is troubling for operators as families are a key customer segment, particularly those who are more affluent with household earnings of over £60K. These families will eat out in a restaurant twice as frequently (twice a month) than the average consumer in 2024, and rank high interest rates as the number one thing that will impact discretionary spending in the next 12 months.’

Paul Newman, head of leisure and hospitality at RSM UK, said: ‘Higher interest rates and inflationary pressure are colliding with the day-to-day demands on family budgets, and the fallout looks set to be cutbacks to takeaways and dining out.

‘Rather than a race to the bottom on prices or discounts, customer loyalty will be the key to success in 2024. We expect a spike in loyalty schemes as businesses look to reward frequent diners to drive footfall and capture a greater share of spend within an increasingly competitive market. The brands that get this right and harness loyalty will be the real winners next year.’

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 189

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. 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.

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.

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

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.

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.

CAMRA Recognises Outstanding Achievements in Clubs The Campaign for Real Ale (CAMRA) has announced three joint winners of its inaugural Club Recognition Award. The Award celebrates and recognises a person, group, or organisation which has made an outstanding achievement, commitment, or contribution to the promotion of real ale, cider or perry in social clubs over the last 12 months – or ongoing outstanding work.

The winners are Phil Cowton of Ladybarn Social Club, Manchester; Kay Drummand of Tanfield Lea CIU Club, County Durham; and Nigel and Teressa Pickering of Wortley Club, South Yorkshire.

Phil Cowton is the secretary and bar/cellarman for the Ladybarn Social Club, Manchester, and during his tenure he has transformed the real ale range. His first change was to persuade the club to buy out a Carlsberg-Tetley tie and change its focus onto local and smaller craft brewers. He introduced hazy cask beers which, despite significant doubts from other committee members, proved to be a success. Phil has continued to promote new independent brewers (such as Stockport’s Steelfish) and has now increased the number of handpumps to four. As a result of his commitment and enthusiasm, the Ladybarn Social Club has become a cask ale oasis in what, over the years, has become both a pub and beer desert.

Kay Drummond of Tanfield Lea CIU Club, County Durham was nominated for her dedication over many years to providing and promoting real ale in an area where it is scarce. Recently awarded Club & Institute Union (CIU) Club of the Month for September, it’s now in the running for the national award, and Kay says that providing cask ale is a “real labour of love…and a driver of trade.” She hosts an annual beer festival, and

constantly promotes real ale, which is sourced from both local breweries and smaller ones across the land, concentrating on independent concerns. There’s always at least one interesting and littleknown brew available, and this has proved vital in introducing customers to real ale in an environment not known for the product. The club is also very community-based, hosting numerous charity events throughout the year and even added the word “community” to its name to celebrate its centenary this year.

Nigel and Teressa Pickering of Wortley Club, South Yorkshire were recognised for their unparalleled passion for community engagement. They have consistently shown a deep commitment to the Wortley Club’s mission of fostering a sense of belonging and camaraderie among its members. Their involvement in organising and participating in various community events, fundraisers, and social gatherings has been instrumental in creating a welcoming and inclusive atmosphere for all members. Their genuine interest in getting to know fellow members and their willingness to extend a helping hand to newcomers have made the club a warm and inviting place for everyone. Nigel and Teressa’s unwavering support for Wortley Club’s charitable endeavours has made a significant impact on the local community. They have consistently championed various initiatives including the Wortley Real Ale and Cider Festival, raising funds for local charities and spearheading community service projects. Their commitment to giving back to the community serves as an inspiration to all members and reinforces the club’s values of compassion and altruism.

The winners were announced at the Club Mirror Awards (Wednesday 22 November), alongside the four finalists of CAMRA’s Club of the Year Award.

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.

Record Number of Food Businesses Achieving Top Hygiene Ratings Across Wales Issue 189

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FSA research has also shown that premises with higher ratings are less likely to have outbreaks of foodborne illnesses.

"The scheme allows people to vote with their feet or by a click of a button and choose those businesses that take food hygiene seriously.

In 2013, Wales became the first country in the UK to make it a legal requirement to display hygiene rating stickers in prominent places, like front doors and windows of food businesses.

Deputy Minister for Mental Health and Wellbeing, Lynne Neagle said: “Everyone in Wales deserves to enjoy their food, with full confidence that it has been prepared in a hygienic manner - the mandatory display of food hygiene ratings has done just that.

"I’m grateful to the Welsh Government for their commitment to making this a mandatory requirement which has been crucial to the Scheme's success.

The Food Hygiene Rating Scheme has helped drive up hygiene standards in food businesses across Wales with 96% of businesses now displaying a rating of ‘3’ or above.

Not only is it beneficial for consumers, but businesses too. And I'm delighted to see that the number of food businesses with a ‘5’ rating is the highest it’s ever been in Wales.

Clear displays of hygiene ratings have helped in empowering consumers to make informed choices about where they buy and eat food every day, but also encourages food businesses to improve their hygiene standards.

I am thankful for the close and collaborative work of Welsh local authorities and the Food Standards Agency, in helping to implement the statutory Food Hygiene Rating Scheme over the last 10 years.

71% of Welsh food businesses now have the top hygiene rating of 5 – a jump from 44% from 10 years ago – making it the highest on record in Wales.

"I look forward to continuing our collaborative relationship both with Welsh Government and Local Authorities to ensure people in Wales are still empowered to make more informed choices about where they buy and eat food every day.”

Local authority teams undertake inspections and give food businesses ratings ranging from 0-5.

The regular engagement with food businesses has been vital to the scheme’s success and helped in driving up food standards to where they are today.”

Good hygiene ratings have proven to be good for business too - giving a competitive advantage to those showing that they take food hygiene seriously.

Professor Susan Jebb, Chair of the Food Standards Agency, said: “The Food Hygiene Rating Scheme is rightly celebrated as one of the most significant public health achievements of the 21st century.

Richard Holt, owner of Melin Llynon in Anglesey, said: "To me, a top rating reflects the value my team and I place on meeting the highest food safety and hygiene standards possible. I'm very proud of the 5 in my window.

"Anyone thinking of starting a food business should reach out to their Environmental Health Officer and take advantage of the advice and support they can offer.

My EHO is an encyclopaedia of knowledge and I’ve found the support they’ve given me incredibly useful.”

Alliance National Wins Center Parcs Housekeeping Award 2023 Alliance National has been recognised for their service to Center Parcs in their highly contested and demanding Housekeeping Category, winning the Housekeeping Category Award at the Center Parcs Supplier Awards 2023.

The award represents a recognition from Center Parcs of Alliance National’s outstanding contribution to their company-wide housekeeping functions, which are widely recognised as one of their most demanding to serve.

A spokesperson said: “As a national distributor, Alliancd Online pride ourselves on core principles of Value, Service and Expertise, and this award reinforces our delivery in each. Our high-level service is down to every individual doing a magnificent job every time, every day.”

Center Parcs Procurement Manager Samantha Stephenson commented;“The winner of this award has its own great people who provide amazing customer service.Goods are delivered in a timely manner and

at short notice when emergencies arise.”

“The supplier consistently supports the division and even troubleshoots when they notice orders haven’t been raised.”

Alliance Online added “As strategically important supplier to Center Parcs, we would also like to thank Center Parcs for acknowledging our hard work with this award, and we’d also like to thank every member of the Center Parcs teams” “Our Center Parcs National Accounts Manager, Alli McCully, works tirelessly to ensure we meet every need and requirement of their business in a timely and efficient manner.”

“We continue to develop our relationship with Center Parcs across many different areas, and look forward to many more years of working together.”

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The Burnt Chef Project To Recognise Success With Hospitality’s Mental Health Heroes Award Launch judging process, seeing first-hand the incredible work of businesses and individuals in our great and vibrant sector before the real celebrations happen in London in March.”

Having championed mental health support and worked tirelessly to reduce the stigma around mental health in hospitality on a global stage, The Burnt Chef Project is now recognising those individuals and businesses who’ve gone the extra mile with an all-new awards ceremony.

Nominations are open now, with an opportunity for individuals and businesses to self-nominate, as well for those looking to highlight the great work of others.

The Burnt Chef Project is launching its Hospitality’s Mental Health Heroes Awards which feature eight unique categories and is encouraging nominations from hospitality individuals and businesses that have taken exceptional steps in the past twelve months.

Nominations close on 20th January 2024 with a shortlist being announced in early February. The winners of the eight categories will be announced at the Love Hospitality Gala Dinner on Monday 25th March 2024. Category winners will be recognised with an exclusive ‘Mental Health Hero’ badge, as well as enjoying an opportunity to share their experience with the wider hospitality community.

Held in association with headline partner, Talent Hive, The Burnt Chef Project’s Hospitality’s Mental Health Heroes Awards will take place during the glitz and glamour of the Love Hospitality Gala Dinner, on the 25th March 2024, the first evening of HRC 2024, at ExCel London. Joining hundreds of the hospitality industry’s most influential individuals, the finalists will be treated to a showstopping evening of celebration, where the winners will be announced.

AWARD CATEGORIES • Best Mental Health in the Workplace Strategy (SME) • Best Mental Health in the Workplace Strategy (Large)

On partnering with The Burnt Chef Project, Will Gennard, Managing Director of Talent Hive comments: “We’ve long been a proud advocate of The Burnt Chef Project. The work that Kris and the team have done over the past four years has been nothing short of extraordinary when it comes to supporting those with mental health challenges and working to reduce the stigma that surrounds mental health in the hospitality industry – not just here in the UK, but around the world.”

• Most Inspiring Leader

“The opportunity to partner with The Burnt Chef Project and become the official sponsor of the inaugural Hospitality’s Mental Health Heroes Awards was too good to miss. We’re looking forward to being part of the

• Outstanding Impact in Catering Education

• Most Inspiring Wellbeing Champion/Peer • Unsung Hero • Inspirational Story • Ambassador of the Year Award 2023

Admiral Taverns Commits a Further £800,000 to Sustainability Roadmap Admiral Taverns has unveiled phase two of its sustainability roadmap, announcing a further £800,000 investment into reducing carbon emissions across its estate. This latest announcement builds on the Group’s £1m investment in September 2022 to install energy saving equipment in 750 of its pub’s cellars and bars, saving c. 1,500 tonnes of carbon per year.

The roadmap, which ensures reducing environmental impact underpins Admiral’s long-term sustainability plan, is based around five core pillars; Energy and Water, Buildings, Packaging and Waste, Product Sourcing and People, Social and Community.

As part of the Group’s progress against its five-year sustainability strategy, Admiral Taverns will continue its partnership with Technik2 to install energy saving equipment in cellars and behind bars across an additional 200 pubs.

Cellar managers can save approximately 30% of energy needed to cool cellars, and fridge managers can save 33% of the energy used to power bottle fridges.

This has been introduced at no charge to licensees and can deliver savings of up to £5,000 per pub – a first for a leased and tenanted business.

Andrew Hallam, Head of Property at Admiral Taverns, commented: “Sustainability is at the core of everything we do here at Admiral, and I’m extremely proud of the progress we’ve made over the last 12-months. We pride ourselves on our exceptional licensee support and this additional investment should help the most energy inefficient pubs reduce both their costs and carbon emissions, ensuring they can continue to thrive in the long-term and remain at the heart of their communities.

To ensure we maintain momentum, we will continue to work with energy expert, Hospitality Energy Saving and Sustainability, to ensure our sustainability plans deliver a dent in licensees’ energy costs. We will also offer ongoing training to all Property Managers and Business Developments Managers helping them to support licensees in identifying where energy can be reduced”.

As part of its wider sustainability strategy, all capital investments now include a mandatory sustainability element such as loft insulation, replacing energy inefficient lighting and installing pipe lagging to improve EPC Ratings and sustainability of pubs.

Planning Approval for a New 179-Room Hotel Concept in London PPHE Hotel Group, the international hospitality real estate group which develops, owns and operates hotels and resorts, is pleased to announce that it has received planning consent from Westminster City Council to develop a new hotel within the Park Plaza Victoria London property.

PPHE has a strong track record of creating shareholder value by growing the Group through new acquisitions and developments, as well as through repositioning programmes to enhance assets.

At Park Plaza Victoria London, the Group will convert 6,500 square metres of predominantly subterranean space to a new 179-guest room hotel with a separate and dedicated entrance. The current 299-key Park Plaza Victoria London hotel will continue to operate standalone in its current form.

Through this forward-thinking approach of converting a subterranean space, the Group will be tapping into a growing segment of the market, which has seen particular traction in London. On completion, the Group will operate a dual-branded hotel consisting of the Upper Upscale Park Plaza Victoria

London and a Midscale Lifestyle product for which the brand is yet to be announced.

Given that development will be utilising the existing structure, and land does not need to be acquired, the Group expects to significantly increase the asset valuation and yield upon completion. Detailed design, construction and funding plans are currently being prepared and further updates will be announced in due course.

Boris Ivesha, President & Chief Executive Officer, PPHE Hotel Group said: “This is an exciting new project utilising an existing asset and operations in a sought-after location to maximum effect. Situated in the heart of the city, this 179-room property will further enhance our London portfolio, broaden our accommodation proposition, enabling us to tap into a new guest demographic, whilst maximising returns. The strategy here is consistent with the Group’s longstanding approach to building long-term shareholder value through the measured use of its balance sheet and tactical capital investment.”

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Extension of Pub Licensing Hours for Euro 2024 Semi-Finals and Final “Essential” say Trade Leaders Pubs could be allowed to stay open until 1am if any of the home nations make it to the semis or final of next summer’s Euros.

make provisions that would allow families, friends, and communities to come together and cheer for their respective nations.

Ministers will consult on extending licensing hours for pubs & bars in England and Wales if UK teams get through.

Chief Executive Kate Nicholls said: “Euro 2024 is set to be a huge event for hospitality businesses next summer as fans pack pubs and bars to cheers on the home nations.

Under the proposal, which has been launched today as part of a public consultation, pub licensing hours in England and Wales could be extended from the usual 11pm closing time to 1am if any of the UK nations progress to the latter stages of the tournament in Germany.

“We support the Home Office proposals to extend licensing hours for the semi-finals and final, should we reach that stage of the tournament.

Major sporting events provide a huge revenue boost and extended hours are essential to allow venues and fans to take full advantage.

The Home Secretary, James Cleverly, holds the authority to extend licensing hours for occasions of “exceptional international, national, or local significance.” In this case, the government aims to support the teams and the hospitality industry, recognising the unifying power of international tournaments.

Cleverly said: “There are few things that bring a country together more than the prospect of winning an international tournament.” With England and Scotland already on their way to Germany and Wales still in contention for qualification, the government believes it is fitting to

“This sort of advance planning benefits fans, businesses and the Government, and is exactly the type of approach we have been advocating for in our engagement on this issue for many years. I’m pleased the Home Office is consulting well in advance, acting on our calls on behalf of the sector.”

The consultation runs until Monday 19 February 2024.

The Ox Row Inn, Salisbury, is Fuller’s Pub of the Year Fuller, Smith & Turner has announced The Ox Row Inn, Salisbury [10-11 Ox Row, Salisbury SP1 1EU] is the 2023 winner of its coveted Pub of the Year competition – The Griffin Trophy. The competition is open to all Fuller’s 183 Managed Pubs and Hotels and 193 Tenanted Inns and sees the winner take home the coveted Griffin Trophy.

the heart of its community. When we visited, the neighbouring market was thriving, and Emil and his team worked effortlessly to offer the highest level of hospitality to locals and visitors alike. Everyone was being looked after as if they were the only ones in the pub – accompanied by a fantastic range of food and drink in a beautiful setting.

The Ox Row Inn, managed by Emil Szoma, sits at the heart of Salisbury – on the city’s historic market square. The Ox Row Inn is a fantastic example of modern innovation in a traditional setting.

“But Emil’s work goes much further than this. He is a brilliant publican who understands what his community needs – from putting on his own events at the pub to being on hand to support local events in Salisbury. Spending time with Emil and his team was an absolute pleasure – as was watching them interact with their customers.

This year’s Griffin Trophy saw 13 pubs reach the final. The finalists were visited by a judging panel – Fuller’s Chairman Michael Turner, Chief Executive Simon Emeny, and Marketing Director Sam Bourke – who selected winners for each category and the overall Griffin Trophy winner. There are four categories in the Griffin Trophy – Best City Pub; Best Town/Local Pub; Best Country/Village Pub; and Best Hotel/Inn. The Ox Row Inn won its category this year as well as being the category winner in 2022. The pub is Emil’s first as General Manager although he has a prior connection to the Griffin Trophy. Emil undertook his management training at The Old Customs House in Portsmouth, which won the trophy when he was there in 2017.

Michael Turner, Fuller’s Chairman, said: “Thanks to Emil’s hard work and passion, The Ox Row really is at

“The Ox Row won its category in last year’s Griffin Trophy.

Winning the competition outright this year is well-deserved and a great testament to the work Emil and his team have put in to push this pub to be the best in the Fuller’s estate. Congratulations to them all. I can’t wait to see where he takes this pub next.”

Emil Szoma, General Manager of The Ox Row Inn, said: “I’m delighted that we have won the Griffin Trophy.

Being a category winner in last year’s competition, we had set our sights on being the overall winner – so I’m over the moon that we’ve achieved this. My team and I are so proud of The Ox Row Inn, we’ve worked hard to deliver a fantastic experience to everyone who visits – all the while supporting our local community.”

Expand ‘Alcohol-Free’ Labelling To Help Support Small Independent Breweries to contain no more than 0.05% ABV for it to be consider ‘alcoholfree’, but breweries in other countries including the United States and Germany, can freely use the label on their products below 0.5%.

This means that imported beer can be labelled differently than home produced beer, disadvantaging small breweries.

Allowing beer of less than 0.5% ABV to be labelled as ‘alcohol-free’ would bring it in line with the EU and America, address the barriers to trade and provide clarity for consumers. However other labelling changes being considered could add further complexity and make it more difficult for small independent breweries to enter the market for no and low beer.

Achieving the 0.05% strength is beyond the affordability for the vast majority of small breweries as it requires specialist and expensive brewing equipment to remove the alcohol from the beer.

This is according to the Society of Independent Brewers (SIBA) which has responded to the Government’s consultation on changes to the no and low alcohol labelling descriptors which includes whether to raise the threshold for ‘alcohol-free’.

“The NoLo sector has increased year on year with our latest SIBA/YouGov poll showing that 18% of beer drinkers are consuming low alcohol beer, said Andy Slee, SIBA CEO. “For small independent breweries, NoLo is a fledgling sector and our members are increasingly looking to add new innovative low alcohol beers to their range but are hindered by confusing labelling guidance and the barriers to accessing the market. The Health Minister has the chance to provide clarity and address the inconsistencies and give a real boost to our independent breweries looking to response to increase consumer demand for tasty and interesting low alcohol beers.”

Currently, under the Department for Health and Social Care’s guidance for low alcohol products, beer has

The Government is also considering other labelling changes as part of the consultation including the ABV strength on the front of the label along with age restrictions and the Chief Medical Officers’ low risk drinking guidelines.

In its consultation response SIBA has called for the low alcohol descriptors to become: Low alcohol – product must be 1.2% ABV or below; (no change to current) Non-alcoholic – be applicable to any products below 0.5% ABV Alcohol free – also be applicable to any products below 0.5% ABV De-alcoholised – applied to products that have undergone that specific process

Julia Lopez MP Celebrates ‘Points Of Light Award’ With Charity Founder, Greg Mangham 24

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Commenting, Greg Mangham, Founder of Only A Pavement Away, said: “Receiving the Points of Light Award is a great accolade for both the team, and everyone involved in helping to make Only A Pavement Away was it is. The ethos and values of the charity mirror those of the industry we work in, when I first started building Only A Pavement Away, people never asked me ‘why should we help’, just ‘how can we help’; it really is incredible to see how the industry is willing to come together to support those who need it most.

Hornchurch & Upminster MP, Julia Lopez presented to local resident and charity founder, Greg Mangham, his Points of Light certificate after being recognised by the Prime Minister earlier this year for his impressive work helping those facing homelessness find employment in the hospitality industry.

Every weekday since 2014, UK Prime Ministers have awarded outstanding and inspirational volunteers across the UK with a Point of Light award in recognition of their impact in changing lives, communities, and inspiring others to start their own initiatives.

“To date we have placed over 430 Members into work, adding over c£12.5 million to the economy. This is in addition to the 1,600 people that we have helped prepare for work with CVs workshops, providing support ahead of interviews and other activity to get people on the road to employment. When Gill and I came up with the idea in 2018, we never envisaged the charity growing so quickly. We owe so much to those who have supported us and especially to the hospitality businesses we work with, this award is really for all of us.”

In September this year, Prime Minister Rishi Sunak recognised Hornchurch resident Greg Mangham with a Points of Light Award for his commitment to helping those facing homelessness, prison leavers and veterans into good, secure jobs within the hospitality industry. On Friday, Julia Lopez MP formally presented Greg with his award at the Windmill Pub in Upminster Bridge hosted by Greene King pubs, a partner employer of Greg’s charity, Only A Pavement Away.

After working in the sector for 50 years, Greg and his wife Gill, established Only A Pavement Away in 2018 after noticing a rise in homelessness alongside the growing staffing needs of the hospitality industry. Rather than enjoying the fruits of his labour in retirement, Greg put his contacts to work and brought leading companies within the industry together with charities supporting people at risk of homelessness. Working in partnership with the charitable sector and employers, Only A Pavement Away acts as a conduit to employment through its bespoke free jobs board and training programme.

Only A Pavement Away then supports clients through the job process with detailed assessments of each individual, training courses, interview preparation and providing post-engagement support for a whole year.

Julia Lopez, Hornchurch and Upminster MP, said: “I have very much been looking forward to presenting Greg with this richly deserved award. Having a stable job can bring immense value to individuals and the families they support, not just in the form of income, but also from increased social mobility and the dignity that work provides. Greg should be enormously proud that through his efforts he has changed the life chances of over 400 individuals. I am glad that the Prime Minister has recognised the contribution that Greg has made to society, and I hope that Greg will take a moment to reflect on and enjoy in this success.

"I would also like to thank Greene King Pubs for their partnering with this fantastic charity and for hosting this event.”

Craft Union Pub Company Announce the Winners of its Operator Awards 2023 awards evening for our Operators, who do so much to serve their communities. This wonderful occasion was an opportunity for us to come together to celebrate and recognise the best of the best. Reward and recognition has always been, and will continue to be, a key part of the very special Craft Union culture of which I am so proud.”

The Craft Union Pub Company held their Operator Awards for 2023 last week, celebrating all of the hard work carried out by its Operators, and crowned the winners of nine diverse categories.

THE CATEGORIES AND WINNERS INCLUDED: Outstanding Pub of the Year – Winner: Krystle Morgan, Woodcutter Leigh-onSea Best Community Pub Operator – Winner: Chris Farman, Royal Oak Radcliffe Safety Award – Winner: Christina McKay and John Curran, Market Inn Huntingdon Best Newcomer – Winner: Paul Bennett, Top Odd Wyke Best Turnaround – Winner: Rhys Jones and Katie Cooper, New Inn Bridlington Best Gaming Performance – Winner: Mark Arnold, Gate Inn Sutton Coldfield Best Sports Performance – Winner: Anthea Turner, Havering Well Romford Best Investment – Winner: Nick Smith, Lowther Newcastle Upon Tyne Best Profit and Sales Growth – Winner: Catherine Bulford, Phoenix Rainham The awards, now in their eighth year recognise the incredible work carried out by Operators and highlight their dedication and devotion to putting their pubs at the heart of their local communities. The best of the best, chosen from each pub across the whole Craft Union estate were shortlisted into a range of categories, from sales and growth to

One of the biggest awards up for grabs on the evening was the ‘Outstanding Pub of the Year Award’, which was awarded to Krystle Morgan, Operator of the Woodcutter Leigh-on-Sea, who not only won the coveted title but has also won a trip to Vegas!

sports performance, with the awards focusing across all diverse areas of the business.

The shortlisted finalists were all invited to a celebratory awards ceremony hosted by Director of Craft Union, Frazer Grimbleby and Director of Group Transitions, Carol Roderickson, who were also on hand to announce the winners.

Frazer said: “I felt immensely proud to have hosted the Craft Union

Krystle said “I was so surprised, but absolutely delighted and honoured to win Outstanding Pub of the Year. To be recognised by the Craft Union community means so much to me, as myself and the team work so hard to make our pub the best social spot for our local community.”

Craft Union Pub Company are continuing to grow their estate, launching its 500th site earlier this year, the Royal Standard in Leicester, and is now comprised of 559 sites! The team at Craft Union is committed to working with their Operators to maintain the role its pubs play in customers’ lives and always ensure they are offering a great experience to guests across all Craft Union sites.

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

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Tableware

Issue 189

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 189

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

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

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

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

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

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

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

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

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

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

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

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

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

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

How do you clean your aprons?

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

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

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

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

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

How many aprons did you go for?

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

Is a leather apron actually comfortable?

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

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

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

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

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

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

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

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

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Festive Buyer's Guide

Issue 189

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.

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Issue 189

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

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Festive Buyer's Guide

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

New Forest Shortbread

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

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

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

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

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

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

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

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Issue 189

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 189

CLH DIGITAL

37

How To Win The Payment Generation Game

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Interestingly, it has never been illegal to retain cards.

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

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

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

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

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

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

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Issue 189

Hospitality Technology

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

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

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

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

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

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

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

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

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

For further information see the advert on the facing page.

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

By Jay Kim, Managing Director of BIXOLON Europe GmbH

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

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

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

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

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

integration – which allows it to just fit into a POS set up easily and attractively.

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

Typically, when you buy cheap, you buy more, as the old adage goes.

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

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

THE BEST THE POS MARKET HAS TO OFFER There are many types of POS solutions on the market for retailers and hospitality organisations to consider. Standout options include mPOS, mobility solutions and kiosk solutions.

mPOS – The days of traditional bulky POS setups are dead, mPOS solutions are now taking centre stage as more compact, cost-effective solutions. These interchangeable setups typically consist of a tablet, printer, card reader, scanner, customer display and cash drawer; which are commonly bundled together by resellers with additional EPOS software (electronic point of sale). These interchangeable solutions provide a cost-effective solution which can be upgraded as a business’ POS estate evolves. But these types of solutions now require more intelligent printers too, such as those that can seamlessly connect to a host Naturally, the performance of hardware within these systems is key. tablet device while supporting a charging port and up to four USB Printers form a vital component here at checkout. They enable the peripherals. This solution is a great way to use existing peripherals printing of receipts, coupons, vouchers, and more depending on the scewhich are operated through the printer as it communicates to the nario. They are rated not only on the speed and reliability of the printtablet device via Bluetooth. ing hardware, but also the performance of the cutter and print head, Mobility Solutions – For busy seasonal retail periods and pop-up which leads to less maintenance and possible downtime. Within retail stores, the need for accessible printing is becoming more popular. situations, sleek, compact printer designs are becoming increasingly Mobile printers are the perfect solution as they easily connect to a popular, because retailers are looking to streamline their cash desks.

For instance, cube printers have increased in popularity with their com- smart device and can print receipts or labels. As batteries continue to pact features and front exit feed for either on-the-desk or under-desk improve, many printers can now be used for a complete shift and

recharged outside of opening hours. Many proven printer providers offer technologies that enable receipt, ticket and labelling solutions.

Alternatively, another market innovation in the POS printer space is a battery-powered POS receipt printer. Much like a mobile printer, battery-powered POS receipt printers offer fixed location printing; such as at a pop-up where power is not available. This type of printer is attractive for higher volume receipting for pop-up locations; which take larger quantities of transactions; so a larger receipt roll can be used.

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

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

Additionally, retailers will also be looking for mixed estates of printing technology covering both receipting and labelling, with linerless labelling becoming increasingly important as a traditional labelling alternative.

This eco media removes the need for label packing paper, enabling variable-length labelling with either semi-permanent or permanent adhesive. This type of media is ideal for home delivery orders, click-and-collect, product markdowns and more.

CONCLUSION The future of POS is bright and offers retailers and hospitality businesses of all kinds the opportunity to manage sales more effectively.

Further, during check-out scenarios it remains important to provide customers with a receipt too – which is the legal form of proving a purchase of a product or service. While some might argue that ereceipting is coming, or is already here, this will not mean the death of the physical receipt. They will work in tandem, depending on differing requirements.

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

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

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CLH DIGITAL

Issue 189

Cleaning and Hygiene

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

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

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

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

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

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

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

SUMMARY

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

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

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

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

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

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

EXCEPTIONAL CLEANING QUALITY

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

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

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

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

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

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

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

1 in line with ISO16128

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CLH DIGITAL

Issue 189

Cleaning and Hygiene

Five Star Levels of Hygiene for All Hotels, Restaurants, Cafes and Public Houses Hygiene and cleanliness are important in many areas of business but are perhaps most pertinent in the hospitality sector where first impressions really count. Guests visiting hospitality venues both expect and demand these facilities to be clean and inviting and judge this as being an integral part of their experience.

team of Field Service Engineers are strategically located throughout the UK to enable them to easily visit your site to carry out regular service visits and any repair work, if required. Each Engineer is a full-time employee of the company and has been fully trained to work on your Rotowash.

We appreciate that flooring surfaces will differ from location to location within your facilities and that each area presents unique cleaning challenges. The Rotowash floor cleaning machine has been specifically designed to tackle all these difficulties and to deliver the highest standards of cleanliness.

We offer all our customers a preventative maintenance agreement (PMA) operating on a rolling twelve-month basis at an extremely competitive price. Each PMA covers you for all call out and labour costs in the event of emergency repairs being required, as well as two planned service visits carried out on a five-month cycle.

Uniquely, the same Rotowash floor cleaning machine can be used to clean both carpets and hard floors, guaranteeing not only a quality finish but real value for money. Coupled with this, our machines are built to last, particularly if they are cleaned after each use and maintained regularly.

We are committed to providing you the best in customer care and see selling a machine as only the start of the journey. Our

edencleen from Cleenol Over the course of our history, we at Cleenol have always produced products that offer a perfect balance between cleaning performance and efficiency with an attention to reducing the environmental impact that our products may carry. edencleen, our latest brand, reaffirms our commitment to our credentials for environmental guardianship, and represents an evolution of what has been an integral part of our DNA. Edencleen has been designed to reflect in part our vision for a cleaner, safer world, that touches not only the environmental

As well as customer care, health & safety is extremely important to us. The design features of a Rotowash machine helps to work injuries by reducing the risk of musculoskeletal disorders. Additionally, although we believe that Rotowash machines are easy to use, we offer free training to all operatives for the lifetime of the machine.

For more information, please visit at www.rotowash.com

aspects of sustainability, but has as an aim, a social ambition to leave the planet in the safe care of and for future generations.

The range covers the essential needs to cover 80% of daily cleaning and include: a washroom cleaner and toilet gel cleaner and urinal deodoriser, an all-purpose surface sanitiser, a degreaser and a washing up liquid, a no rinse floor degreaser, a window cleaner and a laundry detergent and fabric softener.

Combining carefully formulated products, with appropriate packaging, using recycled material or recyclable componentry, the range’s mostly colourless liquid and low fragrance usage are designed to convey a transparency and straightforwardness of our approach which will be a hallmark of all edencleen products and associated services.

Careful use of enzymatic formulations and more traditional chemistry brings a portfolio of products that’s finely attuned to delivering effective cleaning which when used as instructed helps maintain a neutral environmental impact.

Visit www.cleenol.co.uk for further information.

Kitchen Equipment and Fit-Out

Issue 189

CLH DIGITAL

Blue Seal Fryers and Oil Filtration

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

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

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

batter plates from continuous cooking and carbonising, which in turn helps prevent the degrading of oil quality. This all achieves considerable cost saving for the operator with fuel and oil, as well as time efficiency, producing the finished products.

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

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

The Carbon Pads remove sub-micron particles down to 0.5 microns – this is 100 times smaller than a grain of sand. Daily filtering of fryer oil using carbon filters can massively increase the life span of the oil creating large cost savings and create more consistent finish and taste to the food product.

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

by Pump Technology Ltd. The pump features a tank with its clear side window was the large, triangular, low-level float attached to the pump by a rigid arm, external to the pump casing. Because of the design of this float system the unit can cope with an exceptional quantity of grease, fat and food particles before the reliable start/stop operation of the pump is affected.

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

The build quality of the submersible wastewater

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

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

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

Evolution Fryers and Filter Units

The New DrainMinor C (Combi Oven Pump)

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

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

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

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

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

• Hygienic Wall Cladding & Ceiling Systems

01392 360 999

The Premium Fryer and Burner System

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

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CLH DIGITAL

Issue 189

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 189

CLH DIGITAL

45

Blast Chilling Is Best When It’s Fast Chilling Nationwide Equipment Training 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 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.

While some manufacturers promote a maximum capacity for their blast chiller/freezers, this is often smaller for freezing than it is for

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 fastpaced, 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

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.

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. clients from local businesses to major international names.

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

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: Refresher training is hugely beneficial, ensuring that colleagues are kept up to date and routines and processes are embedded.

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

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISING

NATIONWIDE EQUIPMENT TRAINING LTD Supplying kitchens to the Pub and Restaurant Industry

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.

• 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.

Telegraph House 59 Wolverhampton Road Stafford Staffordshire ST17 4AW

Email: bookings@netltd.uk

Phone: 07957 938243 Web: www.netltd.uk

46

CLH DIGITAL

Issue 189

Recruitment

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

48

CLH DIGITAL

Issue 189

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 189

CLH DIGITAL

49

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

50

CLH DIGITAL

Issue 189

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

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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.

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ment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish.

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

We are not just a supplier; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a refurbish-

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

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

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

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

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

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

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

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

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

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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