CLH Digital - Issue #196

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 196

Solid Start to 2024 for Drinks Sales... www.CLHNews.co.uk

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Tuesday and Wednesday (2 and 3 January). Cold weather contributed to a 5% drop in drinks sales on Friday (5 January).

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Average sales in managed venues in the week to Saturday 6 January were 25% ahead of the corresponding week in 2022.

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On a straight comparison, trading on 31 December was 0.2% ahead of New Year’s Eve in 2022, while New Year’s Day was 1% behind. There was year-on-year growth on three of the remaining five days of the week, including 4% and 13% on

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Britain’s pubs and bars have started 2024 with sound year-on-year growth in drinks sales, CGA by NIQ’s Daily Drinks Tracker shows.

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The generally healthy numbers follow a good end to 2023 for drinks in the On Premise, with year-on-year growth of 7% in the final fortnight of the year, comfortably ahead of the rate of inflation.

(Continued on Page 3)

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CLH DIGITAL

Issue 196

Editor's Viewpoint

Welcome to the latest issue of CLH Digital A PROMISING START TO 2024: UK Hospitality Sector Resilience Shines Through I don’t think I will be saying anything new when I say that the sector continues to experience turbulent trading conditions, as bad as I can remember. And I can remember the high interest rates of the mid-80s, back when I had my own business.

News that inflation rose marginally was a disappointment, but news that it was largely down to alcohol prices and a duty rise on cigarettes, again, comes as a surprise to no one.

EDITOR

Peter Adams

However, we do lead with some positive news. The beginning of the month has seen the pubs and bars

reporting a solid start to the year.

Has ray of hope pierced the clouds that loomed over the industry? I suspect not, since there is a lot more the government has to do to get the sector back on track.

Nevertheless, early January sales figures indicate a promising trend that may bode well for the months ahead.

Moreover, the recent Christmas period showcased a remarkable rebound for UK pubs, bars, and restaurants, marking a stark contrast to the challenges faced during Christmas 2022.

economic fallout from the pandemic has left many establishments struggling to stay afloat, and the government must step in with targeted support measures.

I have spent a fair bit of time this week on social media commenting on what I can only describe as complete indifference the government shows toward the sector. There is not anybody in government, or for that matter in Westminster, who appears willing to confront the elephant in the room.

That being, hospitality is not a sector that should be taxed at the rate it is. Almost all other European countries see hospitality and leisure for what it is - enjoyable social time which people generally undertake as a reward for an achievement or a family get-together or celebration of some sort. And people who work hard during the year should not be taxed on social leisure time.

The whole industry is crying out for government support, whether that is through financial assistance, tax incentives or streamlined bureaucratic processes, a comprehensive strategy is needed to prevent further closures.

Equally important is the need to boost footfall. The public, despite a resilient start to the year, is still feeling the pinch. As disposable incomes shrink and economic uncertainties persist, people are not venturing out as frequently as before. The government must consider innovative ways to encourage spending in pubs, bars, and restaurants, perhaps through targeted consumer incentives or promotional campaigns.

Other good news is the fact that hospitality vacancies have fallen by 35,000 (see page 18). There are however according to UKHospitality still a staggering 23,000 more vacancies than before the pandemic with the current vacancy rate standing at 8%.

The uplift in sales signifies the enduring importance of these establishments to local communities.

This is a real opportunity for the government, which has launched a Back to Work Plan to help up to 1,100,000 people with long-term health conditions, disabilities or long-term unemployment to look for and stay in work, and is due to be rolled out later this year.

As often said, the role of pubs, bars and restaurants as community hubs cannot be overstated. Beyond providing a space for socializing and enjoyment, they are integral to the fabric of our localities. From hosting community events to serving as meeting points for friends and family, these establishments are the lifeblood of our neighbourhoods.

With the right training and mentoring, there is an opportunity for people of all ages to forge a career with opportunities to progress and travel, and opportunities for those who just wish to supplement their income with part-time jobs.

But, positive though the Christmas period and early January is, it is crucial to acknowledge the hurdles that lie ahead. With a general election looming on the horizon in 2024, the government must actively engage with the hospitality sector to ensure its continued vibrancy. Unfortunately, I see nothing on the horizon.

One pressing issue demanding attention is the alarming rate of business closures. The

If the government is looking to encourage people back to work then a sector which currently has an estimated 120,000 vacancies would be the ideal sector for the government to concentrate on with huge support for training!

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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However, sector leaders are warning that while hospitality venues still face a number of difficulties, with increases in rents and energy costs, and ongoing issues around migration changes impacting recruitment.

The Daily Drinks Tracker shows large upswings for all key categories in the first week of 2024, including spirits (up 49%), beer (up 19%), cider (up 24%), wine (up 32%) and soft drinks (up 14%), though all these numbers were skewed by the New Year’s Eve comparisons.

Smaller and independent venues are particularly affected, the figures reveal.

GOVERNMENT MUST “STEP-UP” The Mayor of London, Sadiq Khan, said: “London’s pubs, clubs, bars and restaurants are unrivalled and I’m delighted that they have helped our capital roar back from the impact of the pandemic. with figures now better than before the pandemic. It really shows the phenomenal resilience in London hospitality. The success of our world-leading hospitality sector over the last 12 months is alongside some incredible live music events that have brought huge crowds to our capital.”

On a straight comparison, trading on 31 December was 0.2% ahead of New Year’s Eve in 2022, while New Year’s Day was 1% behind. There was year-on-year growth on three of the remaining five days of the week, including 4% and 13% on Tuesday and Wednesday (2 and 3 January). Cold weather contributed to a 5% drop in drinks sales on Friday (5 January).

“However, we know much more still needs to be done to protect grassroots live music venues and those hospitality businesses that continue to struggle during the ongoing cost-of-living crisis and growing challenges with recruitment. We need Government to step-up and do more to appreciate the crucial cultural, economic and social value of these venues and ensure they have the support they need.”

LONDON LEADS THE WAY While the sector has experienced significant trading difficulties in 2023, London appears to have bucked the trend with new figures revealing that London’s hospitality industry revenue grew to £46bn last year, up from £43bn in 2019, hugely contributing to the economic recovery of the country.

New figures from UKHospitality and CGA reveal London’s hospitality industry revenue grew an additional £3 billion since 2019 with sales outpacing the rest of the UK, growing on average 7.7 per cent a month, compared to 5.6 per cent nationally.

With London’s pubs, bars and restaurants driving London’s economic recovery, mayor Sadiq Khan said it shows the ‘phenomenal resilience in London hospitality’.

Over the coming months dozens of new restaurant, bar and pub openings are planned in in London, including Josephine in Chelsea, Three Sheets in Soho and England’s first ever Guinness Storehouse will open in Covent Garden.

Amy Lamé, London’s Night Czar, said: “From our world-leading venues, festivals and restaurants to our intimate small music stages and independent bars and pubs, London really has something for everyone when it comes to live music and hospitality. I’m delighted to see London roaring back after the pandemic, but we know some venues still have challenges. They are at the heart of our communities and provide a vital platform for aspiring artists and entrepreneurs as well as boosting our economy. I’d encourage everyone to make the most of what London has to offer this year, especially our independent venues.”

APPETITE FOR HOSPITALITY Kate Nicholls, UKHospitality Chief Executive, said: “These figures clearly show that hospitality, leisure and tourism remains absolutely critical to London. Our venues are somewhere that consumers, both from at home and abroad, prioritise and seek out when they visit, meaning our sector is crucial to maintaining London’s recovery and growth. I’m confident this appetite for hospitality and fantastic experiences will continue this year and that it can remain a key driving force behind growth and success in the capital.”

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The Rise of Veganism in Hospitality 4

Issue 196

CLH Digital

by Richard Dewey, Executive Head Chef of Billesley Manor Hotel (www.billesleymanor.com) Hospitality is an ever-evolving industry responding to the needs and demands of a constantly changing customer base. In recent years, a new era of hospitality has developed, one that celebrates the ethos of Veganuary and embraces the essence of plant-based culinary artistry.

ly sourced produce and minimising reliance on animal products, establishments reduce their carbon footprint significantly.

At Billesley Manor, our pursuit of plant-based cooking encapsulates a commitment to the vibrant world of veganism in hospitality. And, as the Head Chef of Billesley Manor, I perceive veganism not as a passing trend but as a transformative lifestyle choice. It's an ethos rooted in compassion, health consciousness, and respect for the environment.

KEEPING PACE WITH CONSUMER DEMAND

ETHICAL RESPONSIBILITY Veganism in hospitality transcends the provision of plant-based menu items, representing a moral stance and an acknowledgement of the interconnectedness between dietary choices and animal welfare.

Hospitality establishments embracing veganism shoulder a responsibility to offer dining options that honour and respect the lives of animals, such as our almond and chocolate brownie served with aquafaba meringue – completely plant-based! This conscious choice resonates deeply with an increasing segment of consumers whose values prioritise compassion and ethical treatment of animals.

By abstaining from animal products, chefs and hospitality professionals align themselves with a philosophy that extends beyond the confines of the kitchen. It becomes a statement of ethical commitment, developing a connection between food and empathy.

SUSTAINABLE CULINARY PRACTICES The integration of veganism into hospitality is a big step towards driving sustainability within the industry.

This paradigm shift encompasses various facets, beginning with the sourcing of ingredients. By embracing local-

Animal agriculture is known to be resource-intensive and contributes significantly to greenhouse gas emissions. By reducing or eliminating reliance on animal-derived ingredients, hospitality venues actively contribute to mitigating environmental degradation. The transition to plant-based menus creates a sustainable ecosystem where culinary choices align with environmental consciousness.

Today's guests are increasingly discerning, seeking not just a meal but an experience that aligns with their values and lifestyle choices. Hospitality establishments that acknowledge and cater to this increasing interest in plant-based dining exhibit a keen understanding of their clientele.

By embracing veganism, these establishments demonstrate their adaptability and responsiveness to the evolving demands of their guests. This proactive approach positions them as trailblazers in the industry, creating a reputation for inclusivity and forward-thinking. This recognises and values the diversity of dietary choices and ensures that every guest feels welcome and catered to.

CULINARY INNOVATION Veganism serves as a catalyst for culinary innovation, inviting chefs to embark on a journey of exploration and creativity. The absence of animal-derived ingredients necessitates a reimagining of traditional cooking techniques, inspiring chefs to push the boundaries of culinary artistry.

Experimentation becomes the cornerstone of vegan cuisine, like with our cauliflower steak served alongside raisin purée. Chefs are encouraged to explore a diverse array of plant-based ingredients, harnessing their inherent flavours and textures to craft innovative dishes. This exploration creates a deeper understanding of ingredients, enabling chefs to unlock new dimensions of taste and presentation.

The challenge of creating vegan offerings prompts chefs to employ inventive cooking methods and culinary techniques. This creativity results in dishes that satisfy the palate but also captivate the imagination. From ingenious plant-based substitutes to innovative flavour combinations, vegan cuisine becomes a canvas for chefs to showcase their expertise and artistic flair.

Adaptability and responsiveness mark our journey in meeting the demands of our ever-evolving clientele.

Recognising the growing interest in plant-based dining, our commitment to inclusivity and forward-thinking propels us to offer experiences that resonate with diverse dietary preferences. This adaptability positions us as pioneers, ensuring every guest feels not just accommodated but genuinely welcomed.

Proper Pubs Installs Lifesaving Defibrillators Across Its Entire Estate Proper Pubs, the community-wet led operator division of Admiral Taverns, has successfully installed a defibrillator outside all of the pubs where there was an opportunity, with the help of its locals, already resulting in eleven life-changing results.

Defibrillators are a medical device which send an electric pulse or shock to the heart to restore a normal heartbeat when an individual is in cardiac arrest. They are positioned outside of every Proper Pub, where there isn’t already a device in close proximity, to be used for medical emergencies. They have been installed with clear signposting in a place easily accessible to the public and are designed to provide emergency support for individual communities.

Each pub was challenged to raise £1,500 to fund the defibrillator through a schedule of fundraising events. Operators were incredibly creative in their initiatives, with events ranging from raffle nights and quiz nights to sponsored head shaving. In some cases, excess funds were raised which were donated to nearby pubs to contribute to their own

fundraising targets towards defibrillators.

Mark Brooke, Director – Proper Pubs, commented: “It’s fantastic to see communities coming together to raise money for such a vital cause, which has ensured towns and villages up and down the country have access to defibrillators. The impact of this can’t be underestimated – they have already resulted in eleven life-changing results.

“Pubs are the cornerstone of British life and it’s important to recognise that they aren’t just a place to drink, they are constantly bringing people together to socialise, as well as raising money for local charities, demonstrated by this effective fundraising initiative. I am so grateful to our amazing operators and their customers who have all come together to create this success.”

As a result of its defibrillator fundraising, the Group has also been recognised as a finalist in the Restaurant Marketer & Innovator Awards 2024, with the final ceremony on 24th January 2024.

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Managed Restaurants, Pubs And Bars End 2023 On A High With Bumper December CLH Digital

Britain’s top hospitality groups generated year-on-year sales growth of 8.8% in December, the latest CGA RSM Hospitality Business Tracker reveals.

The excellent result capped a solid 2023 for managed pubs, bars and restaurants, who collectively achieved like-for-like growth in every month. December’s figure is a sharp increase from 4.0% in November, and more than double the current rate of inflation in the UK, as measured by the Consumer Price Index.

The Tracker—produced by CGA by NIQ in partnership with RSM UK—reveals like-for-like sales growth of 9.6% for pubs in December, while restaurants enjoyed an 8.3% upswing. Bars bounced back from a long run of negative figures with growth of 5.6%. Trading in the On The Go segment—a new segment for the Tracker—was 3.1% ahead.

For the 12th time in the last 13 months, growth in London was higher than elsewhere. Groups’ sales within the M25 in December were 11.2% up on last year, compared to an 8.1% increase outside it.

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: “December’s Tracker numbers show the enduring appeal of pubs, bars and restaurants over the festive season. They are a welcome sign that pressure on consumers’ spending may be easing, and the extra revenue is vital to groups as we enter quieter trading months.

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However, cost and labour issues mean some businesses remain under severe pressure. All operators will need to stay resolutely focused on the fundamentals of great hospitality in order to sustain real-terms growth throughout 2024.”

Paul Newman, head of leisure and hospitality at RSM UK, said:“London’s pubs and restaurants emerge as clear winners when it comes to festive trade for 2023. In 2022, train strikes sucked demand out of the sector and these like-for-like sales numbers are reflective of the first proper Christmas for operators post-COVID. Restaurants inside the M25 enjoyed like-for-like growth of 11.8% with pubs not far behind at 11.5%. Outside the capital, sales growth for restaurants was positive but more subdued, with like-for-likes up 8%.

A bumper Christmas doesn’t resolve ongoing challenges for the sector, particularly for smaller independent operators as they struggle to cope with the growing cost of borrowing, energy bills and ingredients. The first quarter is always a particularly acute time for the hospitality sector, with lower footfall, quarterly rent payments and higher VAT bills which have already been blamed for the closure of several highprofile restaurants.

To have navigated the market post-COVID only to fail now is heart-wrenching for these owners and further casualties look inevitable as hikes in national living wages and business rates from April make more businesses unviable.”

Pub Operator Wetherspoon Named As Top Employer Wetherspoon has been recognised by the Top Employers Institute as a Top Employer United Kingdom 2024 It is the 19th time that Wetherspoon has been certified by the Top Employers Institute – the independent organisation behind the Top Employers accreditation. To achieve Top Employer certification, participating organisations are assessed by the Top Employers Institute via a rigorous analysis of their people practices.

The HR Best Practices survey covers six HR domains consisting of 20 topics across the business and employee lifecycle, including people strategy, work environment, talent acquisition, learning, wellbeing, and diversity & inclusion.

The information is then validated and audited independently by the Top Employers Institute to ensure the

integrity of the processes and data.

Wetherspoon’s people director, Tom Ball, said: “We are extremely proud to be considered among the best employers in the United Kingdom, particularly as the recognition comes from an independent organisation, which researches numerous companies.

“The company employs more than 41,000 staff across its pubs in the UK and the Republic of Ireland, as well as at its head office.

“Wetherspoon is committed to offering employees the best opportunities to succeed and grow within the company, including studying for qualifications and apprenticeships.

“This is evident in the number of staff progressing to more senior positions at Wetherspoon.”

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Issue 196

CLH Digital

How To Attract And Hold On To Hospitality Staff

By Jackie Bedford, CEO, Step Ahead (https://stepahead.co.uk) Every new year brings new hopes for the months ahead. But for the UK’s beleaguered hospitality industry, can fortunes turn a corner in 2024?

Office for National Statistics (ONS) data for the tail-end of 2023 reveals there were over 121,000 unfilled vacancies in the UK accommodation and food services sector. Businesses are estimated to have lost £21bn in revenue as a result, according to UK Hospitality, with staff shortages leading to reduced opening hours.

Brexit, Covid and the cost-of-living have created a perfect storm for an industry associated with long hours and low pay. What can be done to put the wind of optimism back in hospitality’s sails?

The good news is that a reassessment of your recruitment strategy can achieve a lot, as evidenced by Westminster Works.

The first of its kind in the UK, this Westminster City Council funded initiative has seen industry and recruitment experts work together to tackle the issues in the hospitality hotspot of Westminster, and secure better job conditions and prospects for workers.

One year on, we have helped more than 220 businesses attract new staff and plug the gaps. So, what are some key lessons learnt?

SAY GOODBYE TO THE CV Firstly, relying purely on a CV is outdated – if you want to create a modernised workforce and attract the best possible talent, you need to think beyond it.

Open days provide a great opportunity to meet potential candidates, share the company culture, and get prospects excited about working for you.

Make the most of digital tools and platforms like WhatsApp, which is proving to be a game-changer thanks to instant messaging, voice and video features, coupled with global reach.

and practices so that you have a diverse pool of potential candidates.

Jobseekers without hospitality experience may not have the obvious CV credentials. But they could provide the solution with the right training.

Recognise all religious holidays for staff and highlight in job adverts company attributes like an inclusive culture, strong focus on health and wellbeing, and flexible working models that offer a work-life balance.

Job shares giving parents and carers flexible hours around childcare needs, or students like hospitality undergraduates will be popular.

Educate and train managers on the importance of diversity – there are plenty of external resources and you can arrange inhouse workshops with specialist help.

Why not consider a referral scheme for existing staff? Offer bonuses to workers who recommend job candidates from under-represented groups in the business as an incentive.

Harness digital power with diversity recruitment videos and testimonials from happy staff to drive awareness and build endorsement.

Celebrate staff achievements and encourage employees to like and share social media posts. If they get behind your brand, they will do your recruitment marketing for you making you an ‘employer of choice’.

TRAIN, SUPPORT, LISTEN AND ADAPT Support your team with flexible training, short courses – like a Level 2 Certificate in Understanding Excellence in Customer Service for Hospitality – and on-the-job qualifications.

In the case of workers who earn less than the London Living Wage, it will make them feel valued while enabling them to progress to the new benchmark of £13.15 per hour.

Arrange mental health and wellbeing courses to build on your reputation as a caring employer.

Attracting hospitality staff is a challenge, but retaining them can be an even bigger one. So, what can be done to encourage employees to hang around?

Paying staff higher salaries with the prospect of career progression is an obvious one. As is devising rotas that ensure the same employee is not always working the graveyard shift.

Ask an applicant for a video presentation and you will learn more about them than you would ever glean from a CV. Pre-recorded interviews that enable candidates to answer an initial set of questions will filter out and achieve a final shortlist quicker and better.

But there’s more to it. Staff want to feel valued, so discuss opportunities to progress early and clearly, and provide the developmental support to make it happen.

However, be sure to have a digital recruitment strategy that aligns with your company values and goals in place first before going down this path.

Find out why staff are really leaving and what would make them want to stay. Use a specialist recruitment agency to hold exit meetings that will garner essential, unbiased feedback to improve retention rates.

EMBRACE DIVERSITY

Think also about creating a loyalty rewards system to encourage employees to stay.

Widen your recruitment net if you’re trying to plug staffing shortfalls, and rethink your hiring requirements

And, if feasible, consider a four-day week as well as apprenticeships to attract a new generation of workers who are ready and eager. They will be needed for a new dawn in hospitality when it finally comes.

Night Time Industries Association Unveils Star-Studded Lineup for Night Time Economy Summit 2024

The Night Time Industries Association (NTIA) has announced the full lineup of panellists and speakers for the highly anticipated Night Time Economy Summit 2024, set to take place on the 8th and 9th of February at the iconic Freight Island in Manchester.

This year’s summit promises to be one of the most ambitious events yet, bringing together a diverse range of industry leaders, experts, and visionaries to explore and celebrate the significance of the Night Time Economy. Speakers include; Aitch B, Afrodeutsche, Andy Burnham, Bev Craig, Carly Heath, Danny Howard, Gok Wan, Philip Kolvin KC, Gary Powell, Jeff Smith MP, Jeremy Pritchard, John Robb, Kate Nicholls, Katouche, Keith Reilly, Kevin Hollinrake, Lapsley, Lewis G. Burton, Lisa Mafia, Maria May, Mirik Milan, Natalie Stewart aka Floacist, Ollie Ryder, Sam Divine, Sacha Lord, Ras Kwame, Rowetta, Wez Saunders, Sam Divine, Sarah Story, Suzanne Bull MBE, Yewande Adeniran, Yousef.

The summit will feature the Mayors of the North and West Midlands, Andy Burnham Mayor of Greater Manchester, Tracy Brabin Mayor of East Yorkshire, Andy Street Mayor of West Midlands & Steve Rotherham Mayor of Liverpool City Region coming together to discuss the pivotal role of the Night Time Economy in their regions. This unique collaboration highlights the growing recognition of the sector’s importance in driving economic growth, fostering creativity, and enhancing the overall quality of life.Global perspectives will be shared by expert representatives from Japan, Europe, Australia, United States and Colombia, Michael Rodrigues NSW 24hr Commissioner, Tak Umezawa Tolyo NTE Association, Ariel Palitz Former NTE Advisor and Camilo Ospina Guzman President of Asobares Colombia, providing valuable insights into the latest global initiatives shaping the Night Time Economy landscape.

The summit will also hear Keynotes from the Under Secretary of State & Minister for Small Medium Enterprise businesses, Kevin Hollinrake, and Philip Kolvin KC, who will shed light on the “Darkest Before the Dawn” NTIA Manifesto, addressing considerations and initiatives which will enhance and develop the night time industries in the future.

Adding to the excitement, the summit will witness the launch of the Electronic Music Report 2024, generously supported by Amazon, providing an in-depth analysis of the industry’s latest successes and trends. Additionally, the benchmark Night Time Economy Report 2024 will be unveiled, offering a comprehensive look at the current patterns and trends from 2023, providing invaluable insights into the future of the UK night time economy. We will also be hosting a New Workshop Stage which will deliver key Academic Papers from Researchers and Academics from across the world, plus consumer marketing insights and the development of AI within the Night Time Economy.

Michael Kill, the dynamic CEO of the Night Time Industries Association, exclaims, “With the unveiling of the complete roster of speakers and panellists for the summit, the Night Time Economy Summit 2024 stands as the pinnacle of worldwide cooperation, bringing together intellects from diverse realms within the nighttime landscape. Manchester is poised to transform into the focal point of a groundbreaking interchange of ideas poised to mould the trajectory of our industry’s future.”

Andy Burnham, Mayor of Greater Manchester: “We are delighted that the NTIA’s Night-Time Economy Summit will be coming to Greater Manchester in February 2024. We look forward to building on the success of this year’s event in London, and recognising the hard work and amazing representation that the trade association delivered throughout the pandemic for the hospitality and night time economy sector across the UK.” Sacha Lord Night Time Economy Adviser, Co-founder The Warehouse Project/ Parklife “Throughout the Covid period, the NTIA became the biggest voice for nightlife across the UK, so much so, it was an honour when I was invited to become Chair. I’m delighted they have decided to uproot and choose Greater Manchester for the next Summit, in 2024. It will be the biggest to date, in a city region where it has been said, tables were made for dancing on.”

CLH Digital

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Scotch Whisky Boosts UK Economy By £7.1bn A new report by the Scotch Whisky Association (SWA) also reveals the industry supports 66,000 jobs across the UK, of which 41,000 are in Scotland. The Scotch Whisky industry is now responsible for generating £3 in every £100 of Scotland’s total Gross Value Added (GVA), and is the second most productive sector in Scotland, ranked just behind energy including renewables.

However, the sector is now warning that while there is room for further growth, Scotch whisky continues to face multiple barriers, including the highest spirits duty rate in the G7, key infrastructure in Scotland in need of investment, and trade deals – including with India – still to be finalised. These challenges combined with rapidly increasing competition from premium spirits in global markets puts future investment, growth and jobs at risk without government support.

Mark Kent, Chief Executive of the SWA, said: “The Scotch Whisky industry has once again proven its economic significance to the UK domestically and on the world stage, and these figures highlight the importance of backing a key sector for productivity, exports and employment.

“The past five years have been turbulent for our sector, as we faced retaliatory tariffs in the United States, in addition to the global pandemic and the knock-on economic pressures. The Scotch Whisky industry has

remained resilient, with capital investment directed towards fulfilling our collective sustainability ambitions, creating world-class visitor attractions, and building more distilleries that will help boost jobs and growth.

“Ahead of the UK Spring Budget on 6 March and this year’s General Election, it is vital that the industry is supported by government so that businesses can continue to invest in the UK economy.”

The report found that 75% of the total GVA of the Scotch Whisky industry is generated in Scotland, equal to £5.3bn annually – helped by legislation that requires all Scotch Whisky to be distilled and matured for at least three years in Scotland, and all Single Malt Scotch whisky to be bottled in Scotland.

The report also found that the industry performs a crucial role in driving productivity across Scotland. The manufacturing of beverages in Scotland – dominated by Scotch – produces £273,000 GVA per employee. Comparatively, the industry is second only to the energy sector (including renewables) at £279,000 per head (in 2019).

Scottish Secretary Alister Jack said: “I welcome this report which demonstrates the great strength and resilience of the Scottish whisky industry. The sector’s contribution to the economy, with ever-growing exports and investment in skills and jobs, is of vital importance to

Scotland, and the whole of the UK. “The UK Government wholeheartedly supports the industry. Scotch is not just Scotland’s but the UK’s most valuable food and drink export and that’s why we’ve given it 10 cuts or freezes in duty at the last 11 Budgets, as well as removing punitive tariffs imposed on the US market.

“We are pushing forward with new and robust global trade agreements that will continue to safeguard the interest of Scotch whisky, ensuring that the unique characteristics and reputation of Scotch are protected.”

Wellbeing Economy Secretary Neil Gray said: “The Scotch Whisky industry is extremely valuable to the Scottish economy in terms of production and exports and increasingly also for tourism and hospitality. It supports thousands of jobs – including in rural areas – and is a success story at home and internationally.

“Scotch Whisky is a world-renowned brand and our leading single food and drink export product. Continued growth in global markets means more jobs and investment across Scotland, our communities benefit and it entices visitors and residents to experience the incredible offer we have here in Scotland.

“The Scottish Government will continue to work with the whisky sector to drive further growth and success.”

Calls For Increased Business Rates Support And Reform UKHospitality Cymru is urging the Welsh Government to increase its business rates relief from 40% to 75%, using allocated funds from the UK Government.

Current plans leave Welsh hospitality businesses significantly worse off than English counterparts. A typical pub would be more than £6,000 worse off and an average-sized coastal hotel would be at least £20,000 worse off. The call comes as UKHospitality Cymru, alongside leading restaurants, met with Rhun ap Iorweth MS, leader of Plaid Cymru, and Luke Fletcher MS, economy spokesperson for Plaid Cymru, as part of UKHospitality’s cross-party engagement.

Much-needed action on business rates was the focus of the meeting, looking at both short-term support in the form of relief and the pressing need for root-and-branch reform of the business rates system.David Chapman, Executive Director of UKHospitality Cymru, said: “Welsh hospitality businesses were left dismayed and frustrated by the Welsh Government’s decision to reduce business rates support to 40% relief. This was much reduced from the 75% awarded to English busi-

nesses, which many had hoped to be carried over to Wales.

“This decision simply intensifies the pressures many are already facing.

For example, a typical local pub will see their bills rise by £6,500 more than pubs in England. The same goes for our iconic coastal hotels – they’ll be paying more than £20,000 than their English counterparts.

“We had a good hearing from Rhun and Luke, and many of these points were included in Rhun’s questioning of the First Minister yesterday.

“It’s clear we now have a system that punishes hospitality businesses for being based in Wales. These tax rises, alongside the introduction of a tourist tax and other punishing regulation, will have a stark impact on local communities, jobs and the reputation of Welsh tourism.

“We’re calling for the Welsh Government to reconsider its level of support and use the funding allocated by the UK Government to implement 75% business rates relief. In the long-term, the unfair and outdated business rates system needs to be overhauled, with a root-and-branch reform to bring it into the 21st century.”

CLH Digital

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Market Activity In The Pub Sector Became Increasingly Polarised In 2023 Property specialists Fleurets have released the latest Survey of Pub Prices report, revealing the pub sector market activity in 2023

THE KEY FEATURES OF THE REPORT INCLUDE: • Average Freehold Sale Pirce £545,736, -23% • Polarised market demand • No significant increase in supply • Multiple of turnover down The report reveals that the market for many changed following the mini budget on 23 Sept 2022. When Liz Truss became Prime Minister earlier in Sept 2022, CPI inflation had already been at 9-10% for 6 months and the Base Rate had started to increase (up 1.5% in the previous 6 months) but there was still good demand in the pub market, a shortage of supply and transactional volume was steady.

The Kwasi Kwateng mini budget, however, wasn’t received well by the economic marketplace and it proved to be a turning point in the level of activity in the pub sector. Base rates increased a further 2% in the following 6 months (7 increases in 11 months), reaching and then remaining steady at 5.25% in August 23, as inflationary pressures started to ease.

Not only did the cost of borrowing increase substantially but we saw a tightening of the mortgage market, making it both difficult and expensive to borrow. We saw more lending activity from the challenger banks than the High Street Banks.

According to Fleurets’ 2024 Survey of Pub Prices the economic environment following the mini budget greatly reduced transactional activity in the pub sector. This was driven by the increased cost of capital as well as a lack of confidence in the economy.

“In general terms the market polarised, on one side, cash rich buyers were still willing and able to purchase assets that met their criteria, and as a result values remained firm.

On the other side buyers needing finance to acquire, found either capital was unavailable, or the cost of borrowing was prohibitive when considering market conditions and reducing economic confidence.”

Furthermore there was a perception in the private market that cost pressures would result in operator distress and therefore an increase in supply, which in turn would offer greater opportunity and value. This has yet to materialise they say.

The activity Fleurets saw was increasingly driven by Tenanted and Franchised Pubco’s. Red Oak, Trust Inns, Punch Taverns and several regional Brewers were active, as were the relatively new “franchise” (Managed Service Agreement – MSA) operators like Valiant and Inglenook, who, backed by substantial funding and with a model already proving to be very successful for concepts like Craft Union and Amber Taverns, rapidly acquired and refurbished underperforming wet led pubs.

Fleurets say they also say many of the mainstream managed operators who had been active in 2022 stepped out of the market, pausing acquisi-

tion plans in the face of concerns over cost pressure and a squeeze on disposable income. Only towards the end of the year did we see the first large food led managed house operators actively looking to acquire individual sites again. In the North of England, Fleurets says that Buyer profiling has been critical in setting an appropriate price in the last 12 months. Purchaser requirements are very precise and fairly minor factors can make the difference between achieving a sale at a decent price and not achieving a sale at all. For example, a small change in the wet/dry split can make a big difference in the expected sale price.

Fleurets say that understanding this is key to success in a polarised market. They’ve seen activity in the leasehold market being busy with lots of lease assignment and new lettings to individual operators and small multiple independent operators. These are, however, primarily of fitted or partly fitted free of tie units on low or nil premium deals.

City centre activity, according to Fleurets, has continued with some highly focussed operators seeking to take advantage of reduced activity from national brands to secure good quality sites, sometimes for sizeable premiums, where previously they would not have been considered.

Fleurets have seen strong interest in closed pubs for a variety of alternative uses – primarily for residential and retail developments. In addition, they have also seen a significant increase in the number off market deals with many private vendors unwilling to expose their business to an open marketing campaign but being willing to sell if the right offer was received.

Young & Co.’s Brewery Report Strong Christmas Trading Young’s brewery, operator of pubs and bedrooms in London and the South of England, announces a trading update for Q3 FY24.

ers voted strongly in favour of the transaction, which is now expected to complete on 4 March 2024.

The positive trading momentum reported at the time of Young’s interim results in November 2023 continued over the Christmas period.

Simon Dodd, CEO of Young’s, commented: “We are pleased to report strong trading over Christmas, with our strategy of maintaining a premium, well-invested and differentiated estate continuing to resonate with our customers and communities. It was a fantastic performance by our teams across the business and we recorded several of our best ever trading weeks, with some of the highest daily sales in Young’s history.

Total managed revenue for the five-week Christmas and New Year period ending 1 January 2024 was up 9.0% and like-for-like sales were up 7.2%, with significant demand across our local communities over the festive period. Total managed revenue rose 6.9% and 4.7% on a like-for-like basis for the 13 weeks ended 1 January 2024, reflecting the continued investment in our premium estate and offering.

On 16 November 2023, the boards of Young’s and The City Pub Group plc (“City Pub Group”) announced that they had reached agreement on the terms of a recommended offer pursuant to which Young’s will acquire the entire issued and to be issued share capital of City Pub Group. As separately announced, on 17 January 2024, City Pub Group sharehold-

We look forward to welcoming our new teams from City Pub Group to the Young’s family and working closely with them over the coming months as we integrate and invest in the combined business.

Whilst continuing to be mindful of the ongoing headwinds facing consumers and the wider macro-economic outlook, the business is performing in line with expectations, and we continue to be confident about the year ahead.”

CLH Digital

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UK’s Largest Nightclub Operator To Appoint Administrators The UK’s biggest nightclub firm is to call in administrators as part of a restructuring that could result in venues closing for good.

Rekom UK, which owns brands including Atik and Pryzm, said it had been an “extremely difficult” year for the late-night sector, with pressure from the cost-of-living crisis and rises in the price of energy and goods.

The company said difficult conditions have particularly affected some of its larger nightclubs, and cited young adults avoiding alcohol on a night out as a main reason as to why the sector is facing a difficult period, as revealed in its own Night Index report, which surveyed a sample of 2,252 adults aged 18 and over last November, revealing that 45.9% who do go out on a regular basis are avoiding alcohol.

Rekom UK, which runs 46 sites including the Pryzm and Atik brands, said the restructuring could see some of its venues close for good.

Peter Marks, chairman of Rekom UK, said: “This gives us breathing space and protection to be able to work with our lenders, our landlords and other stakeholders to come up with the best solution for the UK group going forward.”

Rekom UK has filed a notion of intention to appoint administrators to several companies in the UK business.

Mr Marks added: “It is not all bad news. We still have a core of successful club and bar businesses and our Nordic brands, Heidi’s Bier Bar in Birmingham and Cardiff and Proud Mary in Cardiff and Swansea have out-

Winter Trends for 2023 Outside of the festive fervour there are a number of trends which are becoming popular as we enter the colder period of the year. The key themes we have identified are casual dining maximalism and minimalism and premium dining maximalism and minimalism.

CASUAL DINING MAXIMALISM Casual dining maximalism is all about embracing life, vibrancy and excessiveness. Allowing for a huge mixing pot of colours, patterns and textures to be embraced and showcased it is a case of go big, bold and bright and do not shy away. The only advice we’d give is ensure the rest of your venue follows suit too, if you have a bold restaurant then double down and chose a vibrant table setting to further embrace the perfection which exists within the chaos. Churchill’s wide variety of Stonecast colours is the perfect place to start when looking to incorporate this trend.

CASUAL DINING MINIMALISM Simplistic, refined but stripped back is the way to nail casual dining minimalism. The trend predominantly relies on white crockery with occasional pops of neutral light shades to build a subtle flow of tones

performed all expectations.

“But we must go through this restructuring to be able to come out stronger for the future. For any venues that may not continue as part of Rekom UK, we will do our best to find new owners and save jobs.”

Sarah Taylor, licensing partner at Keystone Law said: “It is an incredibly challenging time for the hospitality industry and statistics continue to show the pressure nightclubs, restaurants and pubs are under. Not only is the cost of living crisis impacting businesses, they also have to grapple with higher energy prices and the fact younger people are not drinking in the same quantities, if at all, as previous generations. Rekom appointing administrators highlights how the night-time economy has changed and the difficulties that come with that.”

“Many operators and insolvency practitioners are unaware that an insolvency event causes a premises licence to lapse, and that swift action must be taken to ensure that premises licences are preserved. Under the Licensing Act 2003, an insolvency event causes an immediate lapse of the premises licence.”

“If a licence is not transferred in time, or if an interim authority is in place but the requisite subsequent transfer does not take place within three months, the licence will be permanently lost, and it will be necessary to make an application for a new premises licence. It may not always be possible to secure the grant of the licence upon the same terms as the previous licence.

Often, if the locality has changed and, for example, residential accommodation has been built alongside hospitality premises, it is common for representations to be received from local residents with concerns regarding the potential for public nuisance or crime and disorder.”

throughout your table offering. With this theme you must let the food do the talking so ensure your dishes are vibrant, well dressed and visually stunning. A great range which can help you achieve this is Vintage Med Tiles from Churchill.

PREMIUM DINING MAXIMALISM High end, premium maximalism is a contemporary theme which draws on the eccentricity of high society dining and the art deco scene in Miami during the 1980s.

The idea is to be bold and visual and allow the colours and patterns to take centre stage. The trend is exciting and somewhat limitless allowing you to go beyond the table display and bring in elements from the wider restaurant such as plant foliage, internal architecture, and other such textures. A glassware range which is perfect for this is Villeroy & Boch’s New Moon

PREMIUM DINING MINIMALISM Premium dining is where minimalism shines. Elegant whiteware combined with subtle accents of colour with a shimmer of discreet gold is the best way to capitalise on this trend. To clarify, this does not need to be boring but rather wants to evoke the feeling of a clean canvas with just a hint of colour allowing the food to be visually elevated to a higher aesthetic level. If you are wondering where to start regarding accented tones, we’d suggest either tying in colours from your current venue theme or select monochromatic visuals to offer a bolder contrast. A perfect place to start for this trend would be with the Spyro range from Steelite.

For further information see the advert on page 10 or visit www.allianceonline.co.uk

Business Preparation And Cost Recovery Critical For Visitor Levy CLH Digital

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As the Visitor Levy Bill is debated in the Scottish Parliament, UKHospitality Scotland is urging MSPs to put the needs of accommodation businesses at the centre of debate.

trous consequences when business isn’t listened to during the development of the shambolic Deposit Return Scheme and that must be avoided.

The Scottish Government’s continued backing of an 18-month implementation period, despite conclusions from the Local Government, Housing and Planning Committee to reduce it, is ‘essential’, according to UKHospitality Scotland.

“I’m very pleased that the Scottish Government has taken that on board and already backed hospitality through its support of an 18-month implementation period, in the face of the Bill Committee recommending it being slashed to just a year.

The trade body continues to urge the Scottish Government to address the issue of cost recovery for our businesses. Current plans will leave already-strapped hotels responsible for the cost of implementing and administering the new Visitor Levy charges.

“As the Bill heads to the Scottish Parliament, other business-critical issues like cost recovery and a cap on charges need to be addressed.

UKHospitality Scotland continues to call for a cap on any levy to be included in legislation, to avoid excessive charges, whilst highlighting the need for funds raised to be invested back into the visitor economy.

Leon Thompson, Executive Director for UKHospitality Scotland, said: “Close engagement with business is critical for new legislation like the Visitor Levy Bill. We saw the disas-

“The most logical way to do this would be through a detailed economic assessment of the impact of the Visitor Levy on accommodation businesses, the economy and tourism in Scotland.

“This would plainly set out the facts of the impact of the levy and can be the basis of a discussion of how businesses can recoup their costs, which is entirely fair and reasonable. UKHospitality Scotland and its members all stand ready to continue to engage with the Scottish Government on the levy’s development.”

Prepare a Warm Welcome this Winter In the bleak midwinter, it’s not easy keeping a cheery face when toes are froze. Ensuring our venues remain open, and events go ahead as planned, is a full time job. Hotels, restaurants and event venues are often located in older, larger buildings which require a lot of maintenance and are rarely heat efficient.

But, having adequate heating and a solid back up plan should the boiler fail, is paramount to ensuring a comfortable environment for staff and guests alike.

These include 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.

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

For instance, a large dining hall 13m sq. with a 3m high ceiling would require a heat output of 34kW. The Clarke Devil 1600DV produces 36.6kW so is ample for heating a cold dining hall when the central is on the blink. To calculate what size kW heater you require, visit our simple calculator at https://www.machinemart.co.uk/stove-calculator and simply add in the dimensions of your room.

Clarke have a whole range of heaters which cater for all scenarios.

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. 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, following snow and heavy rain, meaning cellars are at the risk of becoming flooded. Machine Mart’s range of Clarke Water Pumps painlessly remove floodwater from cellars and basements at subterranean levels even when working flat out.

Visit www.machinemart.co.uk/c/heating-ventilation to see our full range of heaters and pumps available this winter.

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

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By Mara Rypacek Miller, Managing Director, Industville Ltd (www.industville.co.uk) ceptions of your brand, giving it individual flair. At Industville, all our lights are handcrafted from quality sustainable materials such as pure brass or copper.

Investing in quality also means the lights will last longer and with energy consumption levels likely to be high in hotels, bars and restaurants, this is something to bear in mind. Industville bulbs utilise ecofriendly, cost-effective LED technology making them both practical and stylish.

From the moment guests walk through your door into the reception or entrance, they notice various aspects that contribute towards shaping their allimportant first impression; therefore, your choice of lighting can significantly affect the way they view your establishment. Not only will it ensure customers enjoy their experience and ultimately spend more time and money within the establishment, but it will also mean they are more likely to return and give good recommendations to family and friends.

There are three main types of lighting: ambient, task and accent, each adding a different layer to the interi-

Corby Hall The Aura commercial flatware collection by Corby Hall provides a cost effective high end service for your restaurant or pub. Available in mirror or satin finish

and featuring a 13 piece item range, the Aura pattern is the perfect solution for high volume foodservice operations.

Corby Hall, a US based tabletop supplier with strong Yorkshire roots, supplies 3 – 5 star hospitality operations globally. Please contact your local distributor for pricing. www.corbyhall.com

or. To accomplish a well-thought-out, welcoming space, you need to embrace the complete range of lighting sources available and vary the lighting sources to create little pockets and pools of illumination.

Ambient lighting is the most prominent type as it sets the mood and overall atmosphere of a space, whilst providing a room with sufficient lighting. Task lighting helps guests and staff to accomplish basic tasks like reading the menu in a café or restaurant or applying makeup or shaving in their hotel bathroom for example. Accent lighting can then be used to highlight points of interest in a room such as artwork, plants, or architectural features. This type of lighting requires three times as much light as the surrounding areas to create a focal point. It is also important to ensure the lights are independently controlled, as well as installing dimmer switches for each light source, to allow for a wide variety of moods to be created throughout the day.

If your hospitality establishment is fortunate to have an outdoor space, make sure you choose the same lighting style outside, as you have inside your establishment, for a coordinated and seamless look. When used in the right way, lighting can be used to make stylish, thoughtfully designed spaces, creating just the desired atmosphere whether it is for an informal alfresco lunch or a chic, bustling outdoor cocktail bar.

Thanks to technological advances, waterproof IP65 rated outdoor lighting designs are available in a wide range of finishes, fittings, and styles, meaning there is an outdoor lighting option to suit any outdoor space from modern, state-of-the-art hotel terraces to brick, wood, or traditional gardens.

Your lighting should reflect your brand story and hence you will want to use lighting made from the highest quality materials. Not only will this enhance the overall atmosphere, but it will also improve per-

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Veganuary: Passing Fad Or Pressing Sign That Hospitality Needs To Change?

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By Nigel Draper is the Founder and Managing Director of Sorsco (https://sorsco.co.uk/) experts in logistics and procurement for the hospitality sector The first of January often means sacrifice, be it mince pies, fast food or the joys of lounging guilt-free on the sofa. But for some, the lifestyle changes welcomed in by New Year’s are more significant, with 700,000[1] of us vowing to give up meat, cheese and other animal products in ‘Veganuary’ last year.

Launched in 2014, the aim of Veganuary is simple: to immerse people in a plant-based diet whilst teaching them that taste and nutrition are more than still possible. For 31 days, there’s no milk, steak, chicken or honey – and at the end of the ‘challenge’, people are free to return to their ‘normal’ diet or embrace the vegan lifestyle as they desire.

Of course, this all means that everything from bean burgers to Budda bowls dominates menus at the start of the year. In fact, 1610 new plant-based products were introduced globally last Veganuary alone, according to official event providers. But what does this mean long-term for hospitality? Is veganism just for the month after Christmas? Or should we be making permanent changes?

corporate social responsibility and ESG (environmental and social governance) are of the essence, hotels, cafés and other key players in the hospitality industry must be ready to respond, with a 2022 Harris-Poll/Google Cloud survey confirming that you have to give consumers what they want, given that 82% will only engage with brands that align with their key values and concerns.

Changes must therefore be made, not just to food and menu choices but also in the way hospitality companies communicate their efforts to become more ethical.

MAKING ETHICAL CHOICES Switching mince for mushrooms and substituting eggs with scrambled tofu is all well and good, but slapping a couple of veggie options on your menu is no longer enough. Customers have come to expect all their favourite foods, drinks and dishes to be available – provided that they come in a pro-animal, planet-friendly format. This includes both people who don’t like meat and prefer non-meat-like options, and former meat and cheese lovers not quite ready to give up on their favourite meals and snacks. As such, hospitality players must do their utmost to source all kinds of high-quality vegan products – from fresh produce all the way through to niche branded choices, if they are to maintain ethically minded custom.

UK-based digital media outlet, Plant Based News, estimates that 30% of people participating in Veganuary remain plant-based for life. What’s more, the Guardian reports that 85% of participants reduce their consumption of animal products to a considerable extent. This means that the already thriving vegan community is consistently expanding.

Having said that, it’s not just a case of sourcing any plant-based goods. Ethical companies must also ensure they are engaging with responsible suppliers, avoiding any unnecessary long-distance distribution for carbon emissions and refusing to engage with industries that pose any other kind of environmental threat. Take almond milk, for instance. Whilst the farming of the nut itself isn’t problematic, when carried out on an extensive, industrial scale, it can force bees to overwork and become exposed to too many pesticides. The resulting impact is something that no plant-based customer could ever endorse. By taking the time to examine your suppliers’ processes, however, you can still supply the same delicious goods, safe in the knowledge that you’re not harming flora, fauna or the wider planet.

According to global fintech company, Finder, which specialises in worldwide data research, there are now approximately 2.5 million vegans in the UK alone – that’s 4.7% of the population. Add to this the 3.1 million vegetarians and 8.6 million people who follow a meat-free diet and you get a considerable demographic that hospitality simply cannot ignore.

Remember to look at what your customer base is demanding, be it local or organic. Then, it’s time to establish a comprehensive overview, not just of your food but of all the processes along your chain of supply. This insight can help with everything from promoting sustainable farming practices to minimising food waste during the manufacturing stage – all things you can brag about to attract new green-minded clients to your business.

THE GREEN MOTIVE

Finally, restaurants and other establishments that invest in staff training tend to win more loyalty and favour.

Both servers and cooks could benefit from learning about cross-contamination – and it never hurts to add innovative new techniques and dishes to an already vegan-friendly base.

THE ONE DEMOGRAPHIC WE CAN’T IGNORE

Back in the 90s, people saw vegetarians as tree-hugging activists. Nowadays, however, ethical diets have gone mainstream, with people from all budgets and demographics going plant-based, according to Deloitte’s 2023 Global State of the Consumer Tracker report.

It’s very much a case of every little helps, with everything from full-on veganism to meat-free Mondays making a difference to our planet.

Far from limited to an empathy for animals, much of the veganism we see today is driven by concern for our carbon footprint. Indeed, a new study that analysed the real diets of 55,000 UK people found that plant-based diets lead to 75% less carbon emissions, water pollution and land use vs. meat-rich plates. In a world where

RESPONSIBLE ACTION In 2024, we have to ensure that we’re catering to all kinds of people – and this includes those with milk allergies or lactose intolerance, as well as those who have given up meat and dairy as a matter of personal or planetary choice. As such, catering to vegetarians and vegans is not just a matter of keeping and generating business but an indisputable health and safety imperative – one that will only be bolstered by bold, eco-friendly decisions designed to accept plant-based diets as an irrefutable part of modern catering and hospitality life.

Vacancies Fall By 35,000, But Remain Above Pre-Covid Levels New figures from the Office for National Statistics show that there were 112,000 vacancies in hospitality at the end of 2023, down from 147,000 at the same time in 2022. Current vacancies remain far higher than pre-pandemic levels, when there were 89,000.

UKHospitality continues to call for measures that further enhance the sector’s ability to invest and develop its staff, primarily through reform of the Apprenticeship Levy. The ever-rising cost burden for businesses also needs to be addressed, which is critical ahead of the National Living Wage increase in April.

Kate Nicholls, Chief Executive of UKHospitality, said: “It’s encouraging news that vacancies over the past year have fallen by such a considerable amount. Hospitality businesses have invested heavily in their recruitment and how they develop their own talent – this

progress is testament to their work.

“However, there is still much more to do. We still have 23,000 more vacancies than before the pandemic and recruitment is still challenging. It’s why our vacancy rate remains high at 8%.

“Hospitality can continue to drive down vacancies and create more jobs, if we are supported to do so. Reform of the Apprenticeship Levy would allow businesses to enhance their skills and development offering even further and is something the entire economy is supportive of.

“What’s incredibly pressing is reducing the cost burden for venues, which continues to be the driver of closures. The National Living Wage increase in April is at the forefront of everyone’s mind right now and measures to reduce business costs are critical to help venues with the increase wage cost this brings.”

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 pounds. 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 Contact Andrew Jackson – andrew.jackson@oilchef.com Landline: 01278 691327 Mobile: 07902 745435

14 dA y 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 Andrew Jackson by phone or email: andrew.jackson@oilchef.com Landline 01278 691327 Mobile 07902 745435

Institute Of Hospitality‘s Care Sector White Paper Recommendations Mirrored In UK Government’s Announcement 18

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Institute’s CEO Robert Richardson FIH MI and Trish Bennett FIH, Hospitality Assured’s Director of Communications and Service Excellence Accreditation scheme assessor.

The Institute of Hospitality’s (IoH), white paper ‘Care Homes & Social Care: Challenges, Opportunities and Solutions 2023’, has “hit a chord” with the UK government, as the UK’s Department of Health and Social Care announced plans last week (10 January 2024), to invest and develop the domestic care workforce, the IoH say.

Like the hospitality industry, the group discussion concluded there was a need for professional development training to help recruit and retain talent, a campaign to highlight the advantages of working in the sector and a desperate need to actively encourage young people to join and see the industry as a professional career.

In 2022 the Institute highlighted vast similarities between the care and hospitality sectors, in terms of the difficulties they face and the need to address them. The care industry employs a wide range of hospitality roles and provides hospitality services to their ‘guests’ every day, just like a hotel or restaurant. The need for government support across both the care and hospitality industries is crucial if both are to flourish.

Announcing the UK government’s plans, to improve the career prospects of the domestic care workforce through training, qualifications and a clearer, care career path, the Minister of State for the Department for Health and Social Care (DHSC) stated that:

As Robert Richardson FIH MI commented: “I am delighted that the UK government is going to provide much-needed support to the Care Home sector and those critical individuals who work within it. It is reassuring that the Minister of State for the Department for Health and Social Care (DHSC), Helen Whately MP, has tackled some of the outcomes identified in the Institute of Hospitality’s care home white paper produced in 2023.

• For the first time there will be a national care career structure, with defined roles and professional development • over £50 million of funding for a new, accredited qualification will be introduced to help recognise the work being done by 37,000 workers

“Similarly, I hope that more UK government support for the hospitality industry will also be forthcoming in the weeks and months ahead.”

• Funding for hundreds of apprenticeships and digital training to embrace the latest technology will also be included.

The Institute’s 2023 round table discussion, brought together an expert panel to tackle the fundamental care industry questions and solutions. Moderated by Martin Traynor OBE FIH, Small Business Crown representative at the UK Government’s Cabinet Office, and attended by 12 care home operators and staff, alongside the

The new government plans will be backed by £75 million in funding and support the second phase of the Made with Care recruitment campaign, aimed at getting more people in the UK to consider a rewarding, professional career in care.

Oaknorth Completes £52m Loan To Beaverbrook

THE QUINTESSENTIALLY ENGLISH COUNTRY HOUSE ESTATE NESTLED IN THE HEART OF THE SURREY HILLS

run by Sharky & George, which hosts a range of activities such as bug hunting and den building, meaning parents can relax while their kids enjoy one of the many activities on offer.

• Spread over 475 acres, Beaverbrook is consistently ranked as one of the UK’s best hotels;

Joel Cadbury, co-founder of Beaverbook Holdings Limited, commented: “We are grateful to the team at OakNorth who have built an in-depth understanding of Beaverbrook and are delighted to have refinanced our debt on terms that reflect the maturity of our business and the completion of development works. As a founder-led business, they truly understand what founders like me are looking for in banking partners. We have worked with OakNorth before, to fund previous ventures, so know that we are getting a team that is commercial, collaborative, and consistent.”

• The capital from OakNorth will help refinance existing facilities and fund future growth.

18 January, 2024; London, UK: OakNorth, the digital bank for entrepreneurs, by entrepreneurs, has provided a £52m loan to Beaverbrook, the award-wining and quintessentially English country house estate nestled in the heart of the Surrey Hills. The capital from OakNorth will help refinance existing facilities, and fund future growth.

Beaverbrook is spread over 475 acres, and boasts 57 rooms, four restaurants, two bars, tennis courts, a private cinema and The Coach House Spa with a full range of facilities including indoor and outdoor pools.

Just 22 miles from central London, nearby attractions include the National Trust's Box Hill, Polesden Lacey and Leith Hill, Bocketts Farm, Denbie's vineyard and RHS Wisley Garden. It also has an on-site kids’ club,

Deepesh Thakrar, Senior Director of Debt Finance at OakNorth, continued: “Given the current cost-of-living crisis, many banks would simply veto doing anything in the hospitality or luxury space, but OakNorth has once again proven that it’s able to identify the gems in every sector.

Beaverbrook is a phenomenal business backed by incredibly successful, experienced, and proven founders.

They proved their resilience and commitment through COVID, managing to build a highly profitable business in a highly competitive space.”

Cost A Premier League Pint To Hit £10 By 2030, Study Finds £10 by 2029, with the capital’s cheapest at Brentford’s Gtech Community Stadium for £8.33.

A brew at a stadium outside of London will set the average footie fan back £8.48.

The most affordable booze in the prem at Sheffield’s Bramall Lane and Manchester United’s Old Trafford could hit £6.25 – £3.33 cheaper than City.

Arsenal’s Emirates Stadium and West Ham’s London Stadium, with the most expensive drinks, could see prices of a match-day draught reach an eye-watering £13.12 by 2030.

In the North West, getting a round in could reach £8.22 per person, with Everton supporters expected to fork out £9.47 each at Goodison Park.

The cost of a pint of beer at a Premier League stadium could reach almost £10 by the end of the decade, new research finds.

Football shirt retailer UKSoccerShop calculated the cost based on the average inflation rate of alcoholic drinks over 12 months from December 2023, 9.6%, according to the Office for National Statistics (ONS).

The research revealed that the average beer at a Premier League stadium could more than double in cost by 2030 from £4.60 to £9.57, increasing by around 62p a year.

A bevvy at a London club is predicted to reach a staggering £11.27, exceeding

Prices in the West Midlands at Wolverhampton’s Molineux Stadium and Aston Villa’s Villa Park are predicted to soar to £8.33 and £10.83, respectively.

Bournemouth’s Vitality Stadium could see its rates surge to £8.33.

A spokesperson from UKSoccerShop commented: “Drinkflation is on the rise, and with UK households feeling squeezed from the cost of living, hospitality services already trying to workaround spiraling costs, with some choosing to serve weaker beer. It’s likely to affect our stadiums, too.”

“Using inflation figures from the ONS, we can estimate what prices football fans could pay for a match day pint. We found that over £6 could become the norm up north and over £10 in London – some may even get closer to £15 by the end of 2030”.

PREDICTED COST OF A PINT OF BEER AT EVERY PREMIER LEAGUE STADIUM BY 2030

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The Rise Of The "Hermit Consumer" Continues To Stall Foodservice Recovery In 2024, Says GlobalData A new type of consumer has emerged from the post-pandemic recovery, according to a study by data and analytics company GlobalData.

Referred to as the “hermit consumer”, they are staying in more and going out less with continued implications for foodservice.

The study states that there are several reasons to believe that trading conditions will become more favourable, with inflation set to continue falling, and the supply-chain issues left over from the pandemic years are being resolved.

However, it is becoming ever more apparent that many foodservice channels are not on the path to “recovery” in the way many expected during the initial tumult of the pandemic.

According to GlobalData the global foodservice industry has not returned to any kind of pre-pandemic normalcy during 2023. Value sales have increased just 3% since 2019 with overall transactions down 3% over the same period. Revenue from dine-in sales is down 12% compared to 2019 while notably revenue from takeaways is up 46%.

“The idea of a post-pandemic recovery for the foodservice industry assumes that 2020-21 was a blip - an exogenous, once-in-a-lifetime event which would halt progress for a year or two before normal trends and consumer behaviour resumed,” said Fred Diamond, Senior Food Consultant Consumer Custom Solutions, at GlobalData. “However, during that period something changed. We have changed. People are still spending, and still consuming, but in a radically different way. This new type of consumer has been termed the "hermit consumer" giving rise to the "hermit economy"."

The hermit economy overlaps with concepts like “cocooning”, a word used to describe the phenomenon of people staying in more and focusing on improving the comfort and convenience of their homes at the expense of outdoor experiences. Examples would include someone foregoing eating out and instead using the savings over time to improve their

kitchen; or substituting a supermarket “fake-away” meal kit for an actual takeaway. Concepts like these also overlap with the effects of inflation on consumer behaviour.

Globally, 46% of consumers stated they will be eating out less frequently over the next three months, and a further 11% stated they will stop altogether, according to GlobalData’s Q4 2023 consumer survey.

when facing the dual challenges of falling footfall and reduced spending.

Limiting the time when new menu items or offers are available can create artificial scarcity and prompt consumers to get out and spend while the product that caught their interest is still available. In the process, consumers will be susceptible to further influences from the brand, which could help to build customer loyalty.

Diamond comments: “So, in 2020-21, people stayed in more because of the coronavirus. In 2022-23 people stayed in more because of price rises. This is four years of behavioural change on a global scale. The idea things could snap back to the way people saw the future from the vantage point of 2019 has to be abandoned, and the new landscape embraced."

Appealing to concepts such as authenticity and heritage can resonate strongly with consumers. Consumers all over the world are becoming skeptical of products that appear “mass-produced” or otherwise unoriginal. Outlets also need to lean into their ties to the community they serve. This can be achieved through sourcing ingredients locally, reflecting local culture in the food served, or manufacturing some part of the food nearby.

In Western Europe alone, foodservice transactions are down 9% for dine-in meals and up 23% for takeaways in 2023 compared to 2019; all while overall transactions are down 3%. Similar trends are seen in Asia and North America.

75% of global consumers say that authenticity is “essential” or “nice to have” when deciding which product to purchase, according to GlobalData’s Q4 2023 consumer survey.

Diamond continues: “In a way, this is no surprise. The major beneficiaries of lockdowns, such as delivery platforms, have of course aimed to maintain their new-found dominance. The rise in "ghost kitchens", which are delivery-only foodservice outlets, has also served to cement this new landscape. But this is not simply an equal shift from dine-in to takeaway.

In many regions, such as Asia and Europe, foodservice markets are down on 2019 levels.”

This is a combination of both a mass exodus from one channel to another and a general loss of interest in the sector. This loss in interest could be attributed in part to the rise of the “hermit economy”.

WHAT CAN FOODSERVICE OPERATORS DO ABOUT IT? Product innovation is something that should always be considered

Smashed Drinks - Rethinking Drinking Drink Natural, a key player in the soft drinks sector with a decade of experience, has recently acquired the fastest-growing premium craft AF 0.0% brand, Smashed Drinks. This strategic partnership has set the stage for Smashed Drinks to revolutionize the market with its range of Craft Beer, Ale, and Cider using a vacuum distilled process, which is the only one of its kind in the UK. With a focus on low calorie content, vegan and gluten-free options across its cider range, and Halal certification, Smashed Drinks is poised to redefine the concept of alcohol-free craft beverages. With the slogan "REAL BEER, REAL CIDER, REAL TASTE, REAL AF," and the enthusiastic endorsement of CEO John Hodgson, Smashed Drinks is ready to disrupt the industry and reimagine the way we drink.

CRAFTSMANSHIP AND INNOVATION: Smashed Drinks has quickly gained recognition as the fastest-growing premium AF 0.0% brand, owing to its unwavering commitment to craftsmanship and innovation. The brand's range of Craft Beer, Ale, and Cider showcases a depth of flavors that rivals their alcoholic counterparts. Through the vacuum distilled process, Smashed Drinks achieves a remarkable feat: preserving the authentic taste and essence of traditional craft beverages while ensuring a complete absence of alcohol. This innovative approach sets Smashed Drinks apart from other alcohol-free options, providing a real and satisfying experience for consumers seeking an

Finally, operators without a takeaway or delivery option need to introduce one. One way of doing so is to join a third-party delivery app. The cut they take would have to be either absorbed by the business or passed on to the consumer, which is not always desirable. However, the price of having no visibility online can be much greater.

Diamond adds: “Before attempting to cut prices even further, operators need to keep in mind that consumers already have the ability to choose cheaper food options; this is why concepts like "fakeaways" exist. Indeed, actual takeaways have historically been cheaper than a dine-in experience.

Therefore, to entice the hermit consumer back into their outlets operators should focus on conveying that they have good portion sizes, while also highlighting the best ingredients they have to offer, contrasting them with what consumers might find in cheaper alternatives."

alternative to traditional alcoholic beverages.

HEALTH-CONSCIOUS OPTIONS: Recognizing the growing demand for healthier beverage alternatives, Smashed Drinks goes above and beyond to cater to a diverse range of dietary needs and preferences.

By being low in calories, Smashed Drinks appeals to those who are mindful of their calorie intake, without compromising on taste or quality. Moreover, the brand's commitment to vegan and gluten-free options across its cider range ensures that individuals with dietary restrictions can enjoy the full range of Smashed Drinks' offerings. This dedication to inclusivity and health-consciousness sets Smashed Drinks apart as a brand that truly understands and respects its diverse consumer base.

CONCLUSION: Smashed Drinks is at the forefront of redefining the concept of alcohol-free craft beverages. With Drink Natural's acquisition and a focus on craftsmanship, innovation, and inclusivity, the brand is leading the charge in disrupting the market. From their range of Craft Beer, Ale, and Cider to their unique vacuum distilled process, low calorie content, vegan and gluten-free options, and Halal certification, Smashed Drinks is setting a new standard for AF 0.0% beverages. With the enthusiastic support of CEO John Hodgson, the brand is poised to reshape the way we think about drinking, offering a real and satisfying experience to consumers seeking an alcohol-free alternative that doesn't compromise on taste or quality.

See the advert on the facing page for details.

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Corporate Buyers Back In The Pub Market, Reveals Christie & Co’s Business Outlook 2024 Report Specialist business property adviser, Christie & Co, has launched its annual Business Outlook report, ‘Business Outlook 2024’, which reflects on key market activity, trends and challenges of 2023 and forecasts what 2024 might bring across the industries in which Christie & Co operates, including the pub sector.

The report acknowledges that whilst the UK pub sector continues to demonstrate resilience, parts of the transactional market remain challenging due to the interest rate hikes and stubborn inflationary environment during 2023, and pricing will need to adjust further to fully unlock the market. This resulted in a -8.1% drop in Christie & Co’s pub price index for 2023.

Nonetheless, the volume of transactions, deals agreed, and exchanges were all ahead in H2. This increased level of activity in the latter half of the year suggests that we should see a more dynamic market in 2024.

Christie & Co’s market insights reveal several key trends shaping the market as we head into 2024. Most notably, corporate buyers are back in the market, 86% of Christie & Co pub sales were sold for continued to use, and cash remains king.

The report also outlines Christie & Co’s market predictions for the year ahead, which are:

• Tenanted pub companies will continue to acquire freeholds up to £1m • Limited M&A activity will take place as funding becomes less difficult and PE return to the market, looking to pick up opportunistic acquisitions (small to large groups) • Regional and national pub companies will look to rationalise their estate and sell off their bottom end pubs • The free-of-tie leasehold market will remain strong, as the cost of debt remains high, making the higher end freehold market less obtainable • Cost pressures will begin to ease • The number of managed pub operations will continue to rise Stephen Owens, Managing Director of Pubs & Restaurants at Christie & Co comments, “Whilst there were significant challenges during 2023, the pub sector remained remarkably resilient from a trading and transactional perspective against a backdrop of interest rates rises and an inflationary environment. As we enter 2024, we have begun to see signs that these pressures will ease and our experience from the latter end of 2023 is that buyers are beginning to return to the market now that we have a more stable environment.”

Search Is On For The Restaurant Manager Of The Year 2024 The Institute of Hospitality has launched its prestigious Restaurant Manager of the Year (RMOY) 2024 competition sponsored by The Hari London, with entrants having until Monday 11 March 2024 to apply.

The competition, now in its 15th year, will culminate in the semi-final and final taking place at the exquisite Hotel Café Royal, London on Friday 26 April 2024, when this year’s talent will be put through their paces by the judges throughout the day before the winner is announced at a lavish evening reception.

Alongside winning the title Restaurant Manager of the Year 2024 and the prestigious trophy, they will also receive a tailored professional development programme designed around them, a year of tickets to attend the Institute’s top events, including Above & Beyond and the Fellows’ Dinner, one year’s IoH Membership and so much more.

Last year’s winner Christie Hayes MIH, who is now Hotel Manager at Penmaenuchaf in Wales, was overwhelmed when she won the competition and confirmed: “I would recommend all restaurant managers to enter this competition. It is a great way to network with fellow professionals and it is so much fun. Since winning I have progressed my career and am now Hotel Manager at a stunning venue in Wales.”

Over the years the competition has uncovered some outstanding talent, with the winners rising to great heights within the industry worldwide.

In 2009, Peter Avis FIH, General Manager at Galvin at Windows and 10 Degrees Bar, London Hilton Park Lane won the inaugural title. Since then, Abigail Clark MIH, now Director of Restaurants, Four Seasons Hotels and Resorts, in Saudi Arabia won in 2022, Daniel Greenock AIH, now Director of Food & Beverage at Gleneagles Hotel was crowned in 2020, Tomas Kubart AIH won in 2019 and is now Restaurant GM in Prague and Alper Zan MIH, who was Restaurant Manager at Café Rouge won in 2014 and is now F&B Director at Celtic Manor Resort, Wales.

Launching the competition, Robert Richardson FIH MI, IoH CEO explained: “Now in its 15th year, this competition has uncovered some incredible talent over the years. I would encourage anyone who is currently a ‘Restaurant Manager’ and is passionate about what they do, regardless of the size of the business they work in, to apply. Taking part in the competition shows an individual’s passion to succeed. Many exciting things have happened to those who have just taken part, so apply today and see how far your talent can take you.”

Shortlisted finalists will be notified on Friday 15 March 2024 and be invited to take part in a day which tests their technical skills. Led by the Chair of Judges Alper Zan MIH and a panel of leading industry professionals, the lucky few who impress will then take part in the UK RMOY Final, on the same day, with the winner announced that evening at a celebratory reception.

New ASLEF Strike Action To Cost Hospitality £350m The latest disruption will be another blow to venues, which have already lost more than £4 billion in sales from rail strikes, say trade leaders.

A fresh series of strikes has been unveiled by train drivers’ union, Aslef, in its long-running pay dispute with 16 train companies.

The stoppages taking place between Tuesday 30 January and Monday 5 February will affect different operators each day.

The drivers will also refuse to work overtime from Monday 29 January until Tuesday 6 February.

The first strike in this dispute by Aslef was in July 2022, and the row is now in its third calendar year.

An overtime ban will also be in place from 29 January to 6 February.

Kate Nicholls, Chief Executive of UKHospitality, said: “ Once again, hospitality businesses are left dismayed by strike action which will be significantly detrimental to sales and see bookings cancelled.

“January and February are already two of the quieter months of the year for venues and this disruption will make it even more painful.

“We estimate this set of strikes will cost hospitality almost £350m, on top of the £4 billion in lost sales the sector has already had to withstand.

“We continue to urge all parties involved to urgently reach an agreement and resolve this dispute. Ongoing strike action hurts businesses, prevents people from getting to work and significantly erodes confidence in the rail network.”

Positive Christmas Trading For Pubs, Restaurants And Bars Sales data from the CGA RSM Hospitality Business Tracker shows the sector reported sales growth of 8.8%, compared to 2022. Pubs performed most strongly, with sales growth of 9.6%, followed by restaurants at 8.3% and bars at 5.6%.

While year-on-year growth is positive, UKHospitality has said these results were the ‘bare minimum’ needed by venues as cost pressures mount. The improved sales performance is unlikely to be enough to cover increased operating costs, it said.

Kate Nicholls, Chief Executive of UKHospitality, said: “A positive Christmas was essential for hospitality businesses, who desperately needed strong trading figures after four years of disruption during the festive period.

“I’m pleased that pubs, restaurants and bars all saw sales growth of at least 5% compared to 2022, but in reality this was the bare minimum they needed to keep up with extremely challenging trading conditions.

“As we’re now heading through the quieter winter months, these results will help many to keep going but I would urge the public to support their local venues. If we don’t use these valuable community assets, we will lose them for good.

“There is a critical role for government to play in supporting the sector this year, as closures continue to mount. We are urging them to act through capping the planned business rates hike in April and reducing the rate of VAT for hospitality, leisure and tourism, to the benefit of businesses, consumers and the economy.”

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Tobacco And Alcohol Tax Receipts Fall At Their Sharpest Rate In 20 Years The latest analysis by finance experts, RIFT, has shown that the combined HMRC receipts received for both tobacco and alcohol duties declined at their sharpest annual rates in two decades last year.

With alcohol and tobacco duties having only trended upwards during the same period, the futures suggest that we’re drinking and smoking less.

However, the £22.4bn paid in alcohol and tobacco duties during 2022/23 was still the second highest annual sum seen over the last 20 years.

RIFT analysed the latest data from HMRC on tobacco and alcohol receipts (December 2023) for the financial year 2022/23, how the tax paid on both has changed over the last 20 years, and how it compares to the cost incurred by the NHS for both smoking and drinking related healthcare issues.

The analysis shows that just over £10bn was taken in tobacco duties by HMRC in the 2022/23 financial year. While this was the second highest total seen over the last two decades with the exception of the previous year, it marked a -2.7% year on year reduction which was the third sharpest annual decline seen in 20 years.

During the same period (2022/23), £12.4bn was paid in alcohol duty, which again, was the highest total seen in the last 20 years other than 2021/2022. However, the -5.1% reduction on this previous 20 year high was the steepest annual decline seen in a single year over the last two decades.

As a result, a total of £22.4bn was paid in duty on alcohol and tobacco products last year and while substantial, the -4% year on year drop marked the largest annual reduction seen in the last two decades. It was also only the fourth year in the last 20 years that the combined duty paid on tobacco and alcohol has seen a reduction.

Interestingly, in 2003/04, tobacco duties accounted for 52% of the combined total paid in receipts to HMRC,

while today, this balance has shifted, with alcohol now accounting for 55%.

Of course, neither smoking or drinking are good for our health and additional research by RIFT has estimated that healthcare costs associated with smoking cost the NHS an estimated £3.4bn a year.

It’s also thought that the cost associated with alcohol related healthcare issues cost the NHS £4.1bn per year.

Combined, that’s a cost of almost £7.5bn per year due to smoking and drinking related issues.

While substantial in its own right, it equates to a third of the total tax receipts received by HMRC on tobacco and alcohol duties during the 2022/23 financial year, highlighting just how much is made on the sale of both products.

Bradley Post, MD of RIFT, commented: “Smoking and drinking alcohol are two of the main vices that many of us look to abstain from in January as we look to start the new year on a positive note. However, it certainly seems as though more of us have chosen to do so over the last year, with tax receipts on both falling at their sharpest rate in 20 years, despite the duty charged having only increased, even with some adjustments and intermittent freezes.

This reduction is certainly a positive when you consider the cost incurred by the NHS as a result of smoking and drinking related issues. That said, both tobacco and alcohol receipts still remain at their second highest levels in the last two decades, pulling in around three times the estimated cost to the health service.

Of course, another important caveat to note is the rise of e-cigarettes, which aren’t currently subject to the same duties as tobacco products, although this could be soon to change. As a relatively new phenomenon, it’s not yet known just how many people are opting to vape, or what effect this will have on the NHS in the coming years.”

Make It Tasty, Make It Easy, Make It Free From – Make It Meatless!

THE MEATLESS revolution is here, with 50% of consumers reducing their meat consumption out-of-home, is your menu catering for diners looking for greattasting plant-based food?

The Meatless Farm range offers something for everyone, with a versatile range that makes it easy for you and your customers to swap out meat, without sacrificing on the flavour and texture they crave in their favourite dishes!

But making sure your menu keeps customers coming back for more doesn’t just stop at fabulous taste and variety. According to the Food Standards Agency, it is estimated that two million people are living with a diagnosed food allergy and 600,000 with Coeliac Disease. With these numbers increasing, more of us are looking for dishes that are safe to eat for those with food allergies - but these options must deliver on enjoyment too. Free From meals are often limited and can lack taste and imagination…. …Well look no further because Meatless Farm has it covered with our core range of Sausages, Burgers, Meatballs and Mince. Made with peas, these signature products are all Free From top allergens, low in fat and high in protein - making them a must for your menu!

Set taste-buds sizzling with Meatless Farm Sausages – bang them in a bun or serve on top of hearty mash!

Our plant-based Quarter Pounder Burgers are juicy and succulent – simply bung them in the oven or on the griddle!

Why not swap out beef and pork on the menu for our Meatless Mince in crowd-pleasers, such as Lasagne – or give dishes a twist with Meatless Meatballs - perfect with pasta!

At Meatless Farm we’re on a mission to help people reduce their meat consumption by taking all the compromises out of plant-based catering and going large on the benefits. Our products are not only loaded with taste and texture – they are also frozen for convenience and super simple and quick to prepare.

The Meatless Farm range is a sinch for caterers to create a menu of tasty dishes that tick all the boxes. So, whether it’s a classic cooked English breakfast, a gourmet burger or a fiery chilli, everyone can get stuck in and enjoy Meatless made easy!

For More information visit https://meatlessfarm.com/professionals/

NTIA Accuses Government of Systematically Closing Nightlife Following the announcement that the UK’s largest nightclub operator plans to call in administrators due to higher bills amid the ongoing cost of living crisis, the CEO of the Night-Time industry Association has hit out at the government accusing it of “systematically closing nightlife”.

Says Michael Kill said: “The Night Time Industry Association is deeply concerned about the potential placement of some businesses within the Rekom Group into administration, adding to the constant stream of closures our industry faces on a daily basis. The nightlife sector is in crisis, and we implore the Chancellor and Prime Minister to recognise the urgent need for support before it’s too late.”

“The continued lack of acknowledgement from the Government regarding the severity of the crisis at hand is disheartening. Nightlife businesses, which contribute significantly to the cultural and economic fabric of our communities, are struggling to survive. The time for action is now.”

“We call upon the Chancellor to provide targeted support to our industry, acknowledging its unique challenges and the devastating impact of ongoing closures. One crucial avenue for immediate relief is the reduction of VAT. Lowering VAT is a pragmatic and effective measure that can provide muchneeded financial respite to struggling businesses, allowing them to weather the storm and continue contributing to our vibrant cultural landscape.”

“Our members are facing unprecedented challenges, and without decisive action from the government, we risk losing integral components of our nighttime economy. The Night Time Industry Association stands united in urging the Chancellor to act swiftly and decisively in providing the support our businesses desperately need.”

“The nightlife sector is not only a source of entertainment, but also a vital economic driver, supporting countless jobs and businesses. As the industry teeters on the brink, we call on the government to acknowledge the gravity of the situation and implement measures that will ensure its survival.”

Cleaning and Hygiene

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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

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

Make Sure Your Business is Legionella Risk Assessments Compliant with Legionella Testing Regular testing for legionella in hotels and catering environments is of paramount importance. Legionella bacteria thrive in warm water systems such as those found in large buildings, including hotels and catering establishments. By conducting regular testing, potential sources of Legionella contamination can be identified and appropriate measures can be taken to mitigate the risk of infection, safeguarding the health and well-being of staff and guests.

Regular testing allows for the early detection of any contamination, enabling prompt action to be taken to eliminate the bacteria and prevent their spread. This proactive approach reduces the likelihood of an outbreak occurring and helps maintain a safe and healthy environment.

Regular testing for Legionella in hotels and catering environments is also crucial for compliance with legal and regulatory requirements. It also helps to build trust and confidence among guests, who can be assured that appropriate measures are in place to protect their well-being.

In conclusion, regular testing for legionella in hotels and catering environments is essential for preventing the spread of Legionnaires' disease, ensuring the safety of water systems, and complying with legal requirements. By proactively monitoring and managing the risk of Legionella contamination, these establishments can prioritize the health and safety of their staff and guests, while also maintaining their reputation and avoiding potential legal issues.

Legionnaires disease can cause serious illness and even involve hospitalisation including ICU and even death. Public death, it was named after the 1st major recorded outbreak Health England confirms there were 503 cases of at a conference/gathering in the United States.

Legionnaires' Disease in 2019 for England and Wales – an The bacteria are present in all water and become an issue average of almost 10 cases a week. (Latest available data).

when the right conditions for them to proliferate exist.

These are; an ideal temperature and some stagnation, the perfect temperature is mid to high 30 degrees C. Approved Code of Practice (ACOP) L8 recommends that an initial Legionella risk assessment is carried out and then a suitable water management scheme is put in place and followed. This will include monitoring of outlets and water tanks and may include regular water sampling and disinfections. The Legionella risk assessment needs to be carried out to BS8580 by a competent, i.e. trained, person.

The bacteria is ingested by human beings in the form of an aerosol and then infects the lungs, the symptoms are similar to flu and also Covid 19. The mild illness is called Pontiac fever and will generally be flu-like and may dissipate without treatment. The more serious illness can

The most common sources are from showers or other equipment, such as cooling towers, that produce an aerosol. Stagnation is also a major factor in increasing the risk, to mitigate this any low use/seldom used outlets should be run off weekly. Temperature monitoring is also advisable, both of these actions MUST be recorded.

In summation: A current Legionella risk assessment and appropriate water hygiene management and monitoring scheme will prevent the bacteria proliferation within the systems and therefore significantly reduce the risk to Staff and public health.

Steve Dillon (Advanced WMSoC Legionella Risk Assessor) Managing Director Stokefield Water Treatment Ltd See the advert on page 2.

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Products and Services

Choose Your Path For Assured, Sustainable Hot Water

Upgrade Your Air Freshener System To Keep Washrooms Constantly Fresh

Restaurants, bars and hotels have an often uniquely businesscritical 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 directelectric 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 cost-effective means of gauging needs. It also provides application design which enables owner/managers to develop realis-

tic 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.

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 See the advert on page 7.

LeisureBench Ltd, is proud to introduce its new sister company SGM Recycled Plastics Ltd. Made from 100% recycled plastic, our new ranges are designed and manufactured at our new premises in Granthan using the latest technology.

From picnic tables to planters, the growing range of products are ergonomically designed for the commercial sector at affordable prices and most items come with a 25-year construction guarantee.

Introducing our new stylish side chairs available in several colours, they are both comfortable, and at a starting price of just £99.45 +vat in black, they represent excellent value for money.

Our new website www.sgmrecycledplastics.com has automated muti-buy discounting. Discounts start from

as little as two of the same product for exceptional value.

We believe we are the most competitive in the market.

Our in-house design team can design bespoke products for our clients and no job is too small or too big. Customer service is key to our success.

We welcome visitors to our factory showroom at Old Wharf Road, Grantham, Notts, NG31 7AA. SGM T: 0333 0112314 Calls charged at local rate.

E: support@sgmrecycledplastics.com SGM W: www.sgmrecycledplastics.com LeisureBench W: www.leisurebench.co.uk We all want to see less waste plastic and sustainability; our products are a small, but not insignificant, step in right direction. Thank you. See the advert on page 9.

FRNHZ Linen

website www.kangaboxuk.com.

We are also leading suppliers of European manufactured Stainless Steel items such as Sinks, Gastronorms, Accessories and other products.

In addition Catering Equipment Ltd are also the UK's largest specialist supplier of European manufactured gastronorm containers, ice cream containers, sinks, hand wash and restaurant equipment.

See our extensive range of products on our website clickonstore.net.

Catering Equipment Ltd are a family firm that has been trading for almost 30 years. Our commitment is to our customers you are the most important people in our business.

Our promise is that you can count on Catering Equipment Ltd to help you and that our team will do their utmost to ensure that dealing with us is a pleasant and worthwhile experience. Call the team on 0121 773 2228 now.

See the advert on the inside front cover.

The bath linen collection from FRNHZ is equally impressive, featuring an array of plush Face Towels, Hand towels, Bath Towel, Bath Sheets, Bath Mats and Bath Robe. FRNHZ's commitment to quality extends into the kitchen, where its linen collection includes essential items such as kitchen towels and cloths, contributing to a functional and aesthetically pleasing culinary environment.

SGM Recycled Plastics Ltd.

Catering Equipment Ltd Catering Equipment Ltd are the authorised UK Distributor for the range of Kängabox thermoboxes that keep items Hot or Cold. Kängabox is a revolutionary new high density EPP series of containers in which hot or cold items can be transported with an average temperature loss of less than 1°C plus or minus per hour within a temperature range of -40°C to +120°C. Kängaboxes are available in a range of capacities and attractive colours. Kängabox are available in eight different designs and four different depths.

The various gastronorm, pizza, ice cream and euro norm formats are available.

Our Transport Boxes perfect for keeping food HOT or COLD whether delivering food, running an event or managing extra food production in the Kitchen.

Comprehensive product details can be found on our

Blaze Signs Blaze Signs is a name that’s widely recognised in the signage industry; we are one of the largest signage businesses in the UK after all, offering a full turnkey solution from concept, design and planning through to manufacture and installation. We offer unparalleled capabilities and expertise, from project management, creative design services, manufacturing equipment and talent, and professional nationwide installation teams.

However, our talent and facilities mean we can provide far more than just standard signage for your business…

We have worked with countless customers spanning multiple sectors and industries to design and produce a variety of non-signage specific items. This includes:

• Bespoke fixtures, fittings and furniture • Feature lighting – inside and outside • Building cladding • Working with specialised materials – e.g. glass and wood With Blaze Signs, you can fit-out your restaurant, office or commercial outlet from the signage to the

table, lighting fixtures and mirrors.

Our promise of the highest quality service and product extends to these additional business solutions, so you can rest easy knowing you’ll receive the same standard that we’re best known for in the signage industry.

ESG is a huge focus for Blaze, and our dedicated group of employees who belong to the Blaze People&Planet working group are continuously looking at ways to reduce our environmental impact, create equitable solutions, take better care of our employees, and drive broader change within the industry and our communities.

So, for those potential customers out there not currently talking to us, we would love you to. It could prove to be the start of a highly rewarding experience!

Call: 01843 601 075 Email: info@blazesigns.co.uk Website: www.blazesigns.co.uk See the advert on page 9 for details.

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.

FRNHZ Linen supplier are holding the esteemed title of one of the largest suppliers of bed linen, bath linen, Table Linen, kitchen linen, Chef wears, packaging items and refreshment wet towels.

In the Sphere of bed linen, FRNHZ's extensive collection is a testament to its dedication to transforming bedrooms into havens of luxury. From premium bed sheets to elegant duvet covers, each product is crafted with meticulous attention to detail and an unwavering commitment to unbeatable quality.

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 datadriven 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. or see the advert on page 13.

The first-class collection of premium linens for clients all over the UK. Experience the luxury of our table linen, designed for a soft and sumptuous feel that adds a touch of elegance to any occasion.

Simplify your restaurant operations with our easycare table linens. Our fabrics are resistant to wrinkles and stains, making maintenance a breeze and allowing your staff to focus on providing excellent service Beyond hotel textiles, FRNHZ extends its reach into Chef Wear, recognizing the significance of highquality and durable garments in various professional settings. The brand's workwear line is designed to meet the rigorous demands of industries, providing both comfort and durability for individuals in their work environments.

In a unique and thoughtful addition, FRNHZ also stands out as a supplier of refreshment wet towels and packaging items. This offering caters to the need for convenient and refreshing options, providing a practical solution for various settings, including hospitality and travel industries.

For further information call 01234 910 660, visit www.frnhz.com or see the advert on page 7.

Elevating Hospitality: UK Hotels Embrace Walter Geering's Innovative Floating Dispenser Collection In a landmark decision reflecting a commitment to sustainability and guest experience, UK hotels are increasingly turning to Walter Geering's cutting-edge floating dispenser collection. Established in 1903, Walter Geering has evolved into an industry-leading supplier for hotels, holiday parks, and accommodation providers nationwide. Specialising in eco-friendly toiletries and welcome packs, including kitchen and bathroom essentials, pet packs, games night packs, birthday packs, and more, Walter Geering stands at the forefront of the hospitality supply chain.

A LEGACY OF ECOFRIENDLINESS Walter Geering's ascent to a leading supplier is grounded in its unwavering commitment to environmental responsibility. Acknowledging the hospitality industry's reliance on single-use plastic, particularly in toiletries, Walter Geering has pioneered eco-friendly alternatives.

Despite the allure of convenience, the company remains dedicated to supporting its clients in reducing plastic consumption, aligning with a broader global push toward sustainability.

TOILETRIES AND WELCOME PACKS REDEFINED Walter Geering has consistently led the toiletry and amenity market through innovative products and ecofriendly initiatives. Their extensive toiletry collections boast bottles and tubes crafted from oxo-biodegradable plastic, post-consumer recycled plastic, prevented ocean plastic, and wheat straw. Spring 2023 witnessed the launch of the ground-breaking floating dispenser system,

a simple yet ingenious solution designed to fit any bathroom seamlessly. Priced at just £4.28 per product per room, the system features a tamper-proof locking mechanism, with a discreet matchboxsized bracket creating the illusion of a floating dispenser.

KITCHEN AND CLEANING WELCOME PACKS Beyond toiletries, Walter Geering extends its commitment to sustainability into kitchen and cleaning welcome packs. Recognizing the imperative of a circular economy, the company invests in reimagining and redesigning its packaging. A new range of packaging types aligns with existing or foreseeable recycling infrastructure, facilitating consumer reuse or recycling. The practicality of their kitchen packs addresses guests' unspoken needs upon arrival, ensuring essentials like washing up liquid, bin bags, sponges, and cleaning cloths are readily available for the first few days.

SPECIAL OFFER: CLH10 FOR A 10% DISCOUNT Walter Geering invites accommodation providers to join the movement towards eco-conscious hospitality.

Contact them today and quote CLH10 to avail of an exclusive 10% discount on your initial order. Elevate your guests' experience while contributing to a sustainable future—Walter Geering, where innovation meets responsibility.

W:www.waltergeering.co.uk P:01233 658085 E:sales@waltergeering.co.uk See the advert on page 11.

Food Safety

Diners Offered Allergy Lifeline

The restaurant had included nuts in Kate’s meal, despite being told that she was severely allergic.

A woman who developed a life-changing service for allergy sufferers after her friend was served nuts, is hoping it will help save thousands of others.

After speaking to her friend, Juliet realised this was a communication issue between front-of-house staff and restaurant chefs.

Juliet Moran, the founder of AllergyMenu.uk created the service following an incident where her friend almost suffered a severe allergy attack whilst on holiday.

She created a website and app to help save those suffering from allergies customers can now see which items on the menu they should avoid and which dishes are safe to consume.

Whilst in Amsterdam, Juliet’s friend Kate informed the front-of-house staff about her allergies - including nuts.

With the number of those suffering with food allergies on the rise, Juliet hopes AllergyMenu.uk will be a life-changing addition for those eating out.

Despite getting the message across in both English and Dutch, the first dish to arrive was Kate’s meal, rich in peanuts. And, without thinking, she put her fork to her mouth about to take a bite.

It also helps restaurants streamline their booking services by flagging any allergy issues before diners arrive.

It wasn’t until her husband pushed his arm across Kate and shouted, ‘Stop!’, that she realised the dish could have sent her into an anaphylaxis

shock.

Juliet said: “I was out at a restaurant with friends including Kate who suffers with a nut allergy, and we were talking to the staff to make them aware of it.

“We were having a few glasses of wine and chatting away when Kate put

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her fork in her food, about to eat it when her husband suddenly put his arm over her and shouted ‘Stop!’ He’d realised the restaurant had put nuts in her dish.

“I was really taken aback about how serious it was and spoke to her about all these problems and came to the conclusion that it seems like a communication problem between the front of house staff and the restaurant chefs.

“Most businesses already have a chart with all the allergen information on but we’ve found that the real problem is that the chefs aren’t communicating with the front of house staff about what exactly is in the food.

“But putting the allergens into a proper computer system and giving the information directly to the consumer who downloads the app or looks on our website can instantly see what food substances are in their dish.

“Everytime I speak to users of our service, their only frustration is that not every restaurant is on it. I created this app to help solve this problem - and I’m doing this because I think it can help people out like my friend Kate.” https://allergymenu.uk/

Logicall: Elevating Food Safety Navigating Compliance: Owen’s Law and with Smart Monitoring Solutions Allergen Checker’s Seamless Support

In the bustling world of cafes, bars, and restaurants, Logicall’s temperature monitoring solutions aren’t just a luxury—they’re a necessity. Here’s why your establishment needs our innovative technology: Food Safety Compliance: Regulatory bodies demand stringent adherence to food safety standards. Logicall’s LoRaWAN temperature probes ensure continuous monitoring of fridges, freezers, and cold rooms, providing real-time insights into temperature conditions. This proactive approach not only prevents food spoilage but also safeguards your business against compliance issues.

Instant Alerts for Swift Action: Temperature breaches can be disastrous for perishable goods. Logicall’s instant alert system via text, email, or audible alarms ensures swift action in the event of fluctuations. This rapid response not only saves stock but also maintains the quality and safety of your food products.

Easy Deployment and Scalability: Forget the hassle of Wi-Fi dependencies. Our temperature probes utilise longrange communication technology, ensuring seamless connectivity across your entire establishment without the need for complex Wi-Fi infrastructure. This not only simplifies deployment but also makes scaling your monitoring capabilities a breeze.

Preventative Maintenance with Smart Sockets: Logicall’s smart sockets go beyond temperature monitoring.

They provide real-time data on energy usage and cold storage unit health, allowing you to proactively address potential issues. By optimising energy consumption and preventing equipment failures, you not only save money but also ensure uninterrupted service to your customers.

Logical Checks Food Probing App: Simplify your kitchen operations and go paperless with our Logical Checks app. Designed to digitise all your HACCP temperature checks, this user-friendly app streamlines your kitchen’s daily routines. Ensure compliance with ease, leaving behind the burden of manual checks and embracing the efficiency of digital monitoring.

Real-Time Display Screens: Take control with Logicall’s real-time display screens deployed throughout your kitchen. Monitor the status of your fridges and freezers in real-time, ensuring that your entire kitchen team is on the same page. This visual solution enhances communication and allows for swift corrective action, minimising the risk of temperature-related issues.

In summary, Logicall’s temperature monitoring solutions are vital for cafes, bars, and restaurants aiming for excellence in food safety, compliance, and operational efficiency. Invest in our technology today and secure the longevity of your perishable inventory while ensuring the highest standards in food quality and safety.

See the advert below for further details.

Recent court cases have highlighted the critical need for robust allergen management systems in the hospitality industry.

The legal consequences for breaching allergen-labelling 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. www.allergenchecker.co.uk

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Coffee and Beverage Systems

Consumers Ready To Spend On Hot Beverages in 2024 While some drinkers are happy to upgrade, The Hot Beverages Spotlight Report indicates others will be seeking more value in 2024. The research provides expert insights into the impact of price on decision-making, as well as the formats and flavour profiles that consumers want at both the premium and value ends of the market.

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

Andy Hodgson, CGA by NIQ’s senior business development manager, said: “Hot beverages are an increasingly valuable part of On Premise drinks menus and they can unlock incremental sales in new dayparts. But with competition so fierce and consumers more knowledgeable about their drinks than ever, it’s crucial to understand exactly where, when and why these drinks are bought.

With spending likely to fluctuate widely between premium and value offerings, crafting the right ranges and hitting the pricing sweet spots will be the keys to success in 2024.”

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

Sanremo Coffee Machines Sanremo Coffee Machines is an Italian espresso machine and coffee grinder manufacturer that designs and produces professional equipment dedicated to coffee extraction enthusiasts. This strong passion has guided the company over the years and has now become its greatest sign of recognition. The ability to accept and respond to constant market changes with courage, ideas and products that are born from thinking outside the box, summarized in their philosophy “The Brave Inspire”. This philosophy simultaneously expresses a way of being and an invitation to be inspirational.

Sanremo’s machines are designed and hand-built in Treviso, Italy. Creating one of the widest ranges of traditional espresso equipment from a single brand in the world. From their entry-level CUBE machines perfect for the home enthusiast or small bar operations to their Café Racer range, the machines are designed to deliver the consistency and quality required for the busiest of speciality coffee outlets.

Design and technology are at the heart of how Sanremo construct machines, giving baristas the controls required and a workspace which enables them to be efficient. Matched with an engineering quality using the best materials available for the task at hand, with a focus on sustainable life-long components and high levels of insulation and thermal stability to increase efficiency and reduce energy consumption and costs.

During 2023 Sanremo Coffee Machines opened its first global Hub in South Kensington, London. Creating a destination spot for coffee lovers and enthusiasts to create the best coffee possible. It showcases the full range of machines along with hosting events throughout the year to bring the UK and Global coffee community together. The Hub is open to the public and no appointment is required to come and experience all the brand has to offer.

With Sanremo’s unwavering passion and dedication to innovate, 2024 is again set to represent another milestone in its history with the launch of a new machine that completely reimagines what is achievable at an entry-level machine, matched with Sanremo’s distinctive design and customisation options. Called the D8 it will be launched in the UK at the end of April.

If you are interested in finding out more about Sanremo you can visit their website www.sanremouk.com or contact them via phone or email 01364 644445.

Exclusive Elegance and Quality by Design Benefiting from Fracino's extensive research and development programme, world class engineering skills and state of the art production technology, the new Romano-R is a genuine fusion of style and luxurious quality.

Available in 2 or 3 group versions, it boasts all the power, technical qualities and reliability synonymous with Fracino products, in a stunning design to create the ultimate coffee bar furniture. The Romano elegantly combines classic curves and retro styling with contemporary materials and close attention to detail, ensuring a truly outstanding finish. Featuring latest technology integration, the full width touch pad features ‘digital trace’ icons for the drink selection and a wide range of control features within the programme - including controlled on/off times for maximum energy efficiency, coffee extraction displayed in volume and time for each espresso shot for precise drink quality, multi-lingual display selection and digital programme set-up for easy user adjustment capability.

Our powerful combination of stylish design and

creative technology enables discerning clients to choose a bespoke finish for their Fracino espresso machine. Our expertise caters for individuality – whether it be to enhance a theme or interior design, promote a brand - or simply to challenge convention.

Transforming the purely functional into an enviable work of art; that’s Romano! sales@fracino.com www.fracino.com

TRY BEFORE YOU BUY Have you ever thought about investing in a great coffee machine, but are not sure it would work for you?

All you need to do is watch your customers enjoy great coffee and your profits rise!

We are so confident that our coffee systems will enhance your business we will install a

LOAN MACHINE

Plus sufficient coffee

completely free of charge for a week.*

CALL US TODAY TO START YOUR COFFEE JOURNEY

0800 44 44 43

OR EMAIL BILL@FORWARDVENDORS.CO.UK *Terms and conditions apply.

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The Source Trade Show Preview

Unlock Culinary Potential at the Source Trade Show – Registration Now Open!

Calling all food and drink buyers in hospitality, catering, and food retail – save the dates for The Source trade show on February 6th and 7th at Westpoint near Exeter. This vibrant regional event brings together an array of food and drink brands, food service, equipment, and business services, making it a one-stop-shop for your needs.

As 2024 approaches, it's time to plan your menus and source top-quality ingredients, and essential equipment and services. Whether you manage a pub, hotel, restaurant, café, deli, farm shop, holiday park, or supermarket, the Source is tailored to meet your unique requirements.

In partnership with Taste of the West, this show facilitates direct orders from South West artisan producers and well-known companies such as; Bartletts, Chunk of Devon, Clipper, EPOS Buddy, Farm Frites, Forest Produce, Franke Coffee, Frobishers, Gusto Organic, Heritage Cider, House of Sarunds, Proper Cornish, The Cress Co, The Real Olive Co, Unox, Westaways,

Westcountry Fruit Sales, and Yeo Valley.

MD Mike Anderson expresses the essence of The Source: “It’s a show packed with reasons to attend; the best producers, market-leading business ideas, networking opportunities, a tourism conference, and it’s open to the entire food and drink industry.”

Attendees have 2 days to explore trends, network with industry peers, and gain insights into the challenges and opportunities shaping the sector in 2024. The Source is free for trade buyers, easily accessible, and has plenty of free parking. In addition, many exhibitors at the show will have exclusive show offers for visiting buyers, including discounts, free delivery, free POS items, and deals on service packages. It’s a great opportunity to get yourself a deal and increase your profit margins!

For more information about the show and to register to attend, visit www.thesourcetradeshow.co.uk, or call 01934 733465. You can also follow the show on Twitter, Facebook and Instagram at @SourceFoodDrink.

The Source Trade Show Preview

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The Moray Honey Company The Moray Honey Company is a family run business. Our hives are surrounded by lavender, wild flowers.

health properties, aroma and goodness.

We are based near Forres and have apiaries at home and throughout Morayshire and some surrounding areas to the Highlands.

We produce many products ideal for the hospitality, catering and hotel sectors and their customers, which will be on display at The Source Trade Show on Stand F9.

Our Honey is simply hive to jar, as nature intended keeping all the beneficial

Visit us there or see our website at www.themorayhoneycompany.co.uk

The Label Group

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.

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

Barton Reed & Co Barton Reed & Co is the leading supplier of quality furniture to hotels, restaurants, public houses and leisure facilities in the South West. We can supply beautiful leather sofas, stylish high bar stools, comfy tub seats, elegant restaurant tables and chairs, and relaxing beds.

From laid back, seaside charm to cutting-edge design our extensive product range will suit your style and give your business the look that you want to achieve.

We have a huge choice of colours, fabrics and finishes and all our furniture comes with a two-year warranty.

Barton Reed & Co is a family-run business and we have been involved in the furniture industry since 1945.

Over the years we have forged strong relationships with our suppliers to give you the best furniture available with a service that goes above and beyond our customers’ expectations.

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 us on Stand H4 or call 01736 810334 for details.

Seven reasons why you should choose Barton Reed & Co to supply your contract furniture: • Wide range of styles • Easy ordering and re-ordering • Single point of contact • Short lead times • Direct delivery • After sales service • Two-year warranty on every item Get in touch to discuss your furniture requirements or to order our new brochure – we’re here to help.

Call us on 01409 271189, visit www.bartonreed.co.uk or email info@bartonreed.co.uk Alternatively see us on Stand H16 at The Source Trade Show.

Our Honey is simply hive to jar, as nature intended keeping all the beneficial health properties, aroma and goodness.

Phone 07727 148588 Email yogi@themorayhoneycompany.co.uk Web www.themorayhoneycompany.co.uk

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

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The Source Trade Show Preview Blizzard Refrigeration and Catering Equipment Experts in professional, affordable refrigeration and catering equipment Blizzard is excited to visit The Source show 2024 in February for the first time and show of some of the fantastic equipment we have to offer. Head over to Stand F26 to have a chat to our team about how Blizzard can help you, while you’re there why not take a guess on how many balls are in

our HSG40 to be in with a chance of winning a mini bar!

The Artisan Distilling Company The Artisan Distilling Company is born out of the award winning Devon Distillery.

Focusing on creating high quality, bespoke spirits for clients that would like to bring their dreams to life. With clients from the Royal Navy to local pubs, prominent brands to private events, the focus on quality and detail for each and every project if central to our process.

The Artisan Distilling Company also operate the only mobile stills in the whole of the UK, so the opportunities are endless when creating your own bespoke spirit, it can be made on your very doorstep, and indeed inside!

Make sure to visit them and start your journey of making your dreams into reality at Stand C15.

Say Goodbye to Plastic Lids THE ADVENTURE OF ARTISAN DISTILLING

01803 224856 artisandistillingcompany.co.uk See us on Stand C15

In 2023 the South West had over 18 million single use hot and cold drinks cups. The plastic lids and PLU lined cups equate to over 80,000kg of single use plastic waste. The hospitality industry sustains us but is also responsible for a large part of this plastic crisis. The is now a solution launching to the trade at Source 24. The Good Cup is a 100% plastic free hot and cold drinks cup with a unique integrated folding lid: meaning No More Lids! Fully compostable or simply recycled as paper. The Good Cup is being brought to the UK by Liskeard based No More Lids Limited and leading the change from our glorious South West.

The cup is available in 4 sizes and suitable for drink

and food service. Its unique aqueous lining ensures no leaks or soggy cups and even if the cup goes to landfill there will be no trace in under 6 months and ZERO negative impact on the environment.

The South West counties have the largest combined coastline in the UK and we know first hand the issues the single use plastic and increasing tourism waste can create on our beaches and wildlife.

It's time to make a change! Say Goodbye to PLU lined cups and plastic lids and say Hello to The Good Cup. Visit No More Lids and Swift Catering Supplies at Stand H7 to find out more.

Or visit www.nomorelids.com

The Source Trade Show Preview Let’s Talk About The Finance Your Business Needs To Grow CLH Digital

All businesses, no matter what their size, should have access to the funding they need to grow. Finding the right bespoke advice is often very difficult and this is where Asset Finance Brokers can be really valuable.

Colin Chastey is an experienced Broker with a wealth of business knowledge. He has a banking background but fiercely believes relationships and great customer service matter.

In his experience, small and growing businesses do not always know that there are so many more options than just traditional banks.

All businesses need a person to speak to. A person to help them understand all the options so an informed decision can be made… that’s Colin, the Asset Finance Man.

Asset Finance allows a business to buy or hire new or used equipment, machinery, vehicles etc and spread the cost over a period of time. It also

Rum and Reggae: Our Adventure So Far The seed of Rum and Reggae was born from our love for tunes and of course, rum. Blending the sunny sounds of reggae with our renowned rum punch was a no-brainer and we knew this experience needed to be shared. Venturing out, we hit the road to spread the Rum and Reggae joy at festivals and food events. And guess what? People loved it!

From punch to product, we crafted our signature ‘serious rum,’ a 40% abv golden tipple that shines in cocktails and pairs perfectly with your favourite soft drink. Our initial success paved the way for our next creation: a rum infused with honey sourced from rescue bees.

As the buzz grew, our reach extended to pubs, clubs, restaurants,

He works with a wide range of leading lenders to find the right solution for each business. Call Colin Chastey today on 07760 454244 – www.assetfinanceman.co.uk See Stand I33 at the Source Trade Show.

HS French Flint - The Glass Container Specialists HS French Flint Ltd are very pleased to be exhibiting at the Source Trade Show again this year and are looking forward to seeing Old Friends as well as New Contacts on STAND E17.

expand our range and have even more wonderful glass jars and bottles to show you this year.

Please have a look at our website www.frenchflint.com or give us a call on 020 7237 1750.

Having moved into a new and larger showroom overlooking the River Thames near Tower Bridge we have continued to

HS French Flint Limited, The Gallery, Springalls Wharf, 25a Bermondsey Wall West, London SE16

Continuing our flavour journey we recently released two new tantalizing rums – mango and coffee. With rave reviews already pouring in, you can be sure that even more innovative flavours are in the pipeline. Stay tuned!

Visit us on stand 567 at the Source Trade Show.

VISIT CLH NEWS ON STAND B20 AT THE SOURCE TRADE SHOW

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offers the ability to raise cash against assets already within a business.

and bars, revealing a demand for our rums with a difference. Our brand's visuals are a burst of excitement – simple, fun, and full of colour, they effortlessly capture the heart of Rum and Reggae whilst drawing in customers with their vibrant charm.

Now ready to spread sunshine nationwide through the hospitality trade.

Issue 196

Caribbean style rum, with a hint of spice and a touch of caramel, making it perfect to sip on its own, or mix with Ginger ale or cola.

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Issue 196

Chef's Buyer's Guide

CLH Digital

Looking Forward to 2024 with Lanchester Wines

Lesley Cook is Lanchester Wines’ director of purchasing. We caught up with Lesley to look at what will affect the wine trade in 2024.

One of the biggest impacts to the wine trade in 2023 was the Alcohol Duty Reform which saw wine duty increase by 20%. This will continue to impact the trade in to 2024 and beyond, with further half percent

incremental duty changes due in February 2025.

This increase in duty has been very detrimental to every alcohol-related business over the last six months. Unfortunately, we can’t offset the costs; businesses in our position don’t make enough profit to offset costs so unfortunately these have to be passed onto our customers. But, where we had to increase our prices, this increase is 100% duty on every line and, of course, some products, such as Sparkling wines and lower ABV, have been reduced, which has also been passed onto the customer.

There’s a lot of admin involved in the importation of alcoholic goods – we’re an HMRC bonded warehouse and Authorised Economic Operator (AEO) which means we’re effectively an inland port. Our bond and logistics departments work through every single wine to ensure tax codes are implemented correctly and, if the Government continues with its plans for February 2025, it’ll cost tens of thousands of pounds in administration and computer systems not just for our business, but for every business in the wine trade.

Wine is an agricultural crop: the climate is heavily involved in determining the alcohol level (unlike beer and spirits which can be determined very

accurately on production). A hot growing season naturally increases alcohol by volume while cold, wet weather decreases it. This could mean that a wine from one vintage goes up by two or three duty increments from the previous vintage.

you can imagine, this takes a lot of planning, it can’t be done instantly and has to be changed while the grapes are starting to grow or before. But this ensures the wine still has the mouthfeel and profile you’d expect.

Customers want to taste a Pinot Grigio, not a watered-down version.

The alcohol percentage of wine, in my opinion, isn’t the issue. High ABV wines such as Barolo, Chateauneuf-du-Pape, Amarone are high quality, expensive wines to be enjoyed for what they are and certainly not for binge drinkers.

I attended the World Bulk Wine Exhibition (WBWE) in Amsterdam last month and many of the vineyards are already planning to pick early next year. But this is a huge risk for them – if the wine doesn’t have the right flavour profile and they can’t sell it, then they’ve got no home for this wine.

It’s only the UK Government implementing these tax regimes; wine is sold across the globe, growers can’t amend their entire vineyards just to flex to UK requirements. At some point, someone is going to lose out – its unlikely the growers will continue to forfeit their crops purely for one country, so I guess they’ll look to sell elsewhere and the UK will suffer. The next twelve months will be crucial, so watch this space.

We’re currently lobbying Government to try and stop this from happening, as I’m sure other alcohol businesses and bodies are too. It is my thought that we can maintain a stepped alcohol duty but at a simplified scale: 1.Below 11% 2.11% - 13% 3.13% - 15% 4.15%+ This will not only maintain duty tax receipts but also save the UK wine industry millions of pounds in administrative fees. Although, obviously we’d prefer to leave the alcohol duty as it is.

We’ve introduced a couple of lower ABV wines within our own brand portfolio which will help minimise duty. I’ve tried a lot of lower ABV wines, all the wines you can think of, but the quality can suffer when you remove some of the alcohol and customers don’t want that - we don’t want that.

We’ve only progressed with Pinot Grigio and White Zinfandel because they’re both naturally lower in ABV and lowering by a percentage or two hasn’t reduced the quality. But some lower ABV wines can be green or tannic, you wouldn’t know what you were tasting. They’re not indicative of the varietal and I’m not prepared to lower our quality.

We started working with our producers as soon as we knew these duty changes were imminent – to achieve these lower ABV, the grapes are harvested earlier and the vines have been covered to reduce sun exposure. As

There is of course a glimmer of positive news, in that sparkling wines saw a reduction in alcohol duty. For Lanchester Wines, the time was quite fortuitous as we’ve just launched a new partnership with Domain Moutard, the renowned Champagne house and also introduced new sparkling Italian ranges; an organic Raboso Frizzante and Valdobbiadene Conegliano Prosecco Superiore DOCG, both of which are also lower in ABV (11%).

And these producers continue to innovate to ensure they remain relevant. For example, Domain Moutard has created a pair of Pet Nats (Pétillant-Naturel) from grapes grown in its vineyards in Tonnerre, close to Chablis in Burgundy. The Pet’ Mout’ wines, a Chardonnay and a Pinot Noir rosé, are produced according to the Methode Ancestral – an ancient method of making sparkling wines. These natural wines have gained popularity in recent years as an artisanal alternative to sparkling wines.

These Pet Nats signal an evolution. We have a world-renowned Champagne house growing grapes near Chablis and using an ancient winemaking method to produce cutting edge on-trend wines. This is really exciting. Moutard isn’t afraid to experiment and have fun with their wines, and what’s more fun than a farting sheep (a Péter Mouton) on the bottle?

Producer Celebrates a Meaty Haul at the National Craft Butchers Awards Cornish meat specialists Primrose Herd came away with an impressive haul at the National Craft Butchers Awards this year, receiving one Gold, three Silver and a Bronze from an experienced panel of expert judges.

Flying the flag for Cornwall, Primrose Herd’s Chorizo Hotdogs were their biggest hit at the hotly contested industry awards, securing a prestigious Gold for their outstanding quality and flavour.

Silvers followed for Sally Lugg’s Smoked and Unsmoked Bacon, and Cracked Black Pepper Sausages; a Bronze

www.primroseherd.co.uk

award for Primrose Herd’s traditional Pork Sausages completed the medal set.

Sally, who started the Primrose Herd butchery in 2000, said: “The National Craft Butchers Awards are the pinnacle of recognition in our industry. All products are tasted blind, so it really is just the quality of meat and production that’s being evaluated. I’m thrilled to come away with not just one, but five awards for our Cornish products.”

Primrose Herd are based in Newham, where their modern butchery facilities process prime meat from across Cornwall; cuts are carefully prepared by the skilled butchery team, bacon meticulously dry cured, and sausages made to exacting family recipes.

Primrose Herd meat is often name-dropped on the menus of top restaurants.

If you are interested in purchasing Primrose Herd products or have any questions regarding the wholesale side of our business please do get in touch at primroseherd@tiscali.co.uk

Lanchester Wines Put Focus on Sustainability At Primrose Herd we know how important quality is to you and your customers. We supply the finest pork individually prepared to a wide range of customers throughout Cornwall and beyond. These include pubs, hotels, restaurants, farm shops delis, cafés, and box schemes.

Customers can buy in confidence knowing they are dealing with a family business that is dedicated to them.

So whether its belly pork, dry cured bacon or even a bespoke sausage you want for your menu our dedicated and experienced team are here to help.

If you are interested in purchasing Primrose Herd products or have any questions regarding the wholesale side of our business please do get in touch at primroseherd@tiscali.co.uk

Tom van der Neut is business unit controller at Lanchester Wines.

While carbon offsetting is relatively mainstream, more and more businesses are looking at how they can introduce carbon insetting when companies invest in carbon reduction projects within their own supply chain. By engaging in carbon insetting, companies are investing in making their own products, practices and supply chains more sustainable.

The good news for operators is that the wine trade has focused on insetting for centuries. As the wine industry spans (literally) the globe, insetting has to be apportioned to the different elements of the wine process. You can firstly start by looking at the winery; how its adapted to its environment and social surroundings, and used the resources available from water conservation to soil management, vineyard grazing through to community projects.

Next, is the transportation of wine. Bulk shipping has many benefits, both monetary and sustainably: a Flexitank containing 24,000 litres will fit in a 20ft container, while the same volume in bottle would require two 40ft containers. With this comes a significant win on the environmental front, with CO2 savings of 37%

(bulk vs bottled at source) which is around 2kg of CO2 per kilometre travelled.

Then look at how your importer or merchant has implemented their insetting programmes. There’s no one size fits all solution to sustainability, so its important to understand what each business has done to minimise their own specific impact on the environment.

At Lanchester Wines, we started our insetting programme back in 2011 with the installation of our first wind turbine and solar panels shortly after – we’ve now invested over £13million in renewable energy and heat generation projects at sites across the North of England and our business is powered almost completely by wind and solar.

Lanchester Wines also actively seeks business partners and suppliers who share our vision to proactively improve their sustainability. Each of our wine suppliers has adapted to their environment and social surroundings, and used the resources available to them – from water conservation to soil management, vineyard grazing through to community projects.

In simple terms, it’s absolutely vital that every business implements carbon reduction programmes as soon as possible. Depending on budget, depending on suitability – but it’s vital to do what you can where you can.

Lanchester Wines has created a Sustainable Bulk Wine Partner Portfolio which can be downloaded from our website and shows the commitment from each of our partners, so our customers can be assured the wine in their glass truly is sustainable. https://www.lanchesterwines.co.uk/ what-we-do/sustainable-wine-business/

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Issue 196

CLH Digital

Chef's Buyer's Guide

Winning Cheese and Whiskey Pairings from Northern Ireland Northern Ireland is one of the food world’s best kept secrets, with artisan cheese makers and passionate producers providing an array of different types of cheese and an abundance of gastronomic delights. Through a combination of age-old traditions, local connections and diverse natural landscapes, this little corner of the world hosts a whole legion of diverse, award-winning producers. From velvety triple-cream bries and complex ale-washed cheddars to smoky whiskeys and rich, aged balsamics. This interconnectedness is not only a regional characteristic; the symbiotic nature of these lovingly crafted products is such that when paired together on a plate, an explosion of taste is enjoyed.

Cheese pairings have come a long way from the retro marriages of cheddar and pineapple. They are now more sophisticated, more inventive, and certainly more flavoursome. Why not take some tips from Academy of Cheese and pair them with some of the region’s best spirits?

Kearney blue with a tot of Mourne Dew Distillery Pooka Hazelnut Poitin

- this delectable spirit is infused and distilled with roast hazelnuts to give a strong, rich nutty flavour which complements the flavour of the poitín. The rich notes of fruit and nut chocolate cream fit seamlessly with the subtle spiciness and salty blue cheese.

Mike’s Fancy Cheese Young Buck with Dunville’s Three Crown Peated Irish Whiskey - The Three Crowns, winner of many awards, is a peated vintage blend of selected aged malt and grain whiskeys with a subtle wisp of smoke. Incredibly accessible, it has a creamy bite finished with a kiss of heat that perfectly complements the savoury notes of the Young Buck.

These unusual marriages certainly break with the traditional cheese and wine pairings. That said, they do satisfy the common rule of matching ingredients from the same geographical region, and when that region has the mighty smallness of Northern Ireland, they are certain to delight you and your guests.

Visit buynifood.com and academyofcheese.org.

Riso Gallo – High Quality Rice, Produced Efficiently, Sustainably And With Great Care To Protect Our Natural Environment Established in 1856, Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering premium rice to consumers around the world for over six generations.

Excitingly, Riso Gallo is also now the first International rice brand to produce rice from sustainable agriculture, making their premium best-selling risotto rice fully sustainable from field to fork!

All of the Riso Gallo premium rice varieties are produced from sustainable agriculture, as certified by the international “Farm Sustainability Assessment”. Their high quality Carnaroli and Arborio grains are grown just a short distance from the company's headquarters in the Pavia area, and cutting edge technology works in harmony with a skilled workforce to build a modern, robust agricultural model which respects both nature and the farming community itself to create a wonderful natural balance.

Riso Gallo take great pride in collaborating with farms that respect their workers’ rights, and guarantees fair and stable prices to assist their farming suppliers with planning, which are agreed and confirmed before sowing begins.

British Premium Meats

Sustainability and a commitment to plastic that is suitable for recycling are key to Riso Gallo’s production, and they have uniquely created their own Circular Economy within rice production, collaborating with various innovative start-ups to give useful new life to by-products from the rice mill. See the QR code for more information on these exciting new developments.

Riso Gallo is delighted that its plastic vacuum packaging is now suitable for recycling, following the launch of a new, eco-sustainable plastic with a low environmental impact. Riso Gallo are proud to be the first company to adopt this sustainable packaging, and the Gallo Risotto Traditional, Arborio, Carnaroli, and Carnaroli Rustico are now in packs using FSC certified cardboard outers to protect the grains inside.

The excellence of the products and the high quality standards of the Riso Gallo supply chain are guaranteed and endorsed by BRC, IFS certifications and the Sustainable Rice Platform scheme, which leads to total reassurance for consumers who are certain they are buying 100% Italian rice which can be tracked throughout its entire supply chain, from cultivation to packing.

Visit www.risogallo.co.uk or see the advert on this page for details. service across a large part of the country including parts of Wales, Monday to Saturday.

The business operates across all sectors of the industry and has a vast knowledge and experience of supplying to all sectors including leading brand hotels, restaurants, event caterers, contract caterers and many others.

British Premium Meats is a family run Foodservice meat supplier which has been trading since 1986.

Orders can be placed daily via phone, email and we also work with a number of EDI platforms.

The company operate from two separate facilities the main production and distribution hub in Welwyn Garden City, Hertfordshire, as we well as a second distribution only facility in Leeds, West Yorkshire.

Across the two depots the business operates a fleet of over 70 refrigerated delivery vehicles and also holds AA Grade BRC at the Welwyn Garden production site.

From these premises, the company is able to offer a day one for day two delivery

or visit www.britishpremiummeats.com

Call 01707 361 370 Email info@britishpremiummeats.com

Spirits and Mixers

CLH Digital

Issue 196

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Passenger - Passion and Adventure Add A Memorable Finishing Touch With Mixologist’s Garden With 3 years of award-winning gins under their belts the team behind G&Tea Gin have launched a new brand featuring hand crafted Vodkas and Rums. Continuing with their signature style of using hot drinks elements to create beautiful spirits, they have created a Rich Espresso Vodka using their own Passenger brand Ethiopian Arabica Dark Roast Coffee. Perfect for creating the world’s number one cocktail, espresso martini.

A second blend within the Passenger range is Chocolate Rum, distilled over Peruvian coco beans which are then used in their Passenger Hot Chocolate blend, and just a tip from us, a warming hot chocolate tastes

even better with a shot of the rum.

With a 5yr old barrel aged Spiced Rum with notes of citrus peel, cinnamon and fresh ginger and a luxurious, velvety Toffee Vodka, the first four products in the range have had a hugely successful launch at events across the country since Septembers launch and set to hit the shelves of stockists in early 2024.

Shying away from the sweeter liqueur side of the market, G&Tea are proud to create full strength pure distilled spirits and have new additions to the range coming in summer 2024. Visit G&Tea at ExpoWest at the Wadebridge Showground in March: Stand H44

Mixologist Garden’s unique new range of innovative, ready to use fruit garnishes - created to help bartenders create the perfect serve – will give customers a drinks experience to remember.

The six freeze-dried fruit options Lemon, Lime, Orange and Strawberry slices, as well as whole Raspberries and Blueberries - are the ultimate bar hack enabling staff to quickly and easily deliver a memorable perfect serve for customers within seconds.

Hand selected for their superior quality and then freeze-dried to capture 100% flavour and appearance, these jewel-like fruits enable bartenders and mixologists to enhance the flavour and appearance of almost any drink - including cocktails, mocktails, sparkling wine, spirits and soft drinks - without having to buy, store, prepare and ultimately waste fresh ingredients. Available in resealable 100g pouches, they quickly rehydrate on contact with liquid in the glass and with a long shelf life, can be stored at ambient temperatures without the need for refrigeration. Each 100g pouch contains the equivalent of approximately 1kg of fresh fruit.

“Customers who go out to enjoy a drink are seeking some-

Isle of Wight Distillery - Free Your Spirit Rooted in the natural landscape of a unique island, we are the Isle of Wight’s first and only distillery. Our founders Xavier and Conrad and our small team distil spirits shaped by our stunning surroundings and the unique character of our island. Doing things differently, minimising waste, using ethically sourced and often local, foraged ingredients to craft a range of smooth, complex spirits.

Our signature spirit Mermaid Gin delivers a smooth yet complex blend of fresh organic lemon zest and peppery grains of paradise, with a hint of sea air from locally foraged, fragrant rock samphire - a refreshing and invigorating serve. Mermaid’s name was inspired by its lead botanical rock samphire, known locally as ‘mermaid’s kiss’.

This aromatic succulent clings to the cliffs surrounding the island and marks the high tide line on its majestic beaches. Like the kiss of a mythical mermaid, saving sailors lost at sea, the rock samphire signalled to shipwrecked sailors and smugglers that they were safe from the raging seas.

Alongside Mermaid Gin, we produce subtly sweet, naturally flavoured Mermaid Pink Gin, infused with fresh Island strawberries grown in the rich and fertile microclimate of the Arreton valley and Mermaid Zest Gin, a citrussy and herbaceous blend of Mermaid with island bergamot, grapefruit and wild-foraged coastal rosemary.

Mermaid Salt Vodka (a favourite with mixologists), is crafted using salt harvested from the flood tide off the island’s southern coast, while our latest addition, Mermaid Spiced Rum, blends Caribbean rums with local fruits and spices, including honey from our beehives and fresh white cherries from Godshill Orchards.

Our spirit range also includes HMS Victory-branded Navy Strength Barrel-aged Gin and Rum, which incorporates real oak from the famous warship, in a unique and exclusive partnership with the National Museum of the

thing more than they can make for themselves at home – these fruit garnishes quickly and easily elevate all sorts of drinks from the fairly ordinary to the simply amazing,” commented Stuart Findlater, business director at Mixologist’s Garden.

“They’re the essential addition to any busy bar especially at times of peak demand, enabling bar staff to add a truly memorable finishing touch to a drink in just a few seconds.”

Research carried out by Mixologist’s Garden showed that whether serving an alcoholic or non-alcoholic drink, for the occasions that demand a perfect serve, 90% require a drinks garnish. The research also revealed that 98% of consumers are willing to pay 5% more for their drink if it is served perfectly.

“While people buy with their eyes, their drinking enjoyment is enhanced by appearance and flavour,” added Stuart. “Equally importantly though, our fruit garnishes give operators a valuable opportunity to maximise profits at such a critical trading time of year.”

For more information, please visit the website: www.mixologistsgarden.com

Royal Navy.

We blend traditional methods with contemporary techniques, hand-crafting our spirits in small batches and slow distilling before cutting with local spring water and bottling on the island. The result is an award-winning range of spirits with a contemporary style, layered complexity and signature smooth delivery.

We are passionate about protecting our island and the planet. As part of our commitment to sustainability, conservation and a circular economy, we’re proactive in helping to protect the environment, actively working to reduce our carbon footprint and supporting reforestation and seagrass meadow restoration projects.

Awarded first place in the IWSC Design Awards and certified as plasticfree, our Mermaid range is crafted from recyclable glass, with a sustainably sourced natural cork and compostable tamper-proof seal. In 2022, we achieved another sustainability goal of becoming a B Corporation, joining a global, progressive community of organisations using business as a force for good, balancing profit with purpose and people. We are a purpose-driven distillery; inspired by the natural world to create premium, hand-crafted spirits, working in connection with nature.

Contact: office@isleofwightdistillery.com | +44 (0)1983 613653 Web: www.isleofwightdistillery.com Social: Facebook: @iowdistillery | @mermaidgin Instagram: @isleofwightdistillery | @mermaidgin LinkedIn: Isle of Wight Distillery

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Issue 196

CLH Digital

Hospitality Technology

Technology To Enhance Hotels Sustainability 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”.

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 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.

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.

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.

Hospitality Technology That Helps to Avoid Losses and Increase Profits Keeping bar tabs has always been a good idea. In doing so, staff can spend more time with customers, upsell and build valuable relationships. But it has not always been secure to hold customer's bank cards. Plastic wallets and till points have proven insufficient in ensuring that bank cards are safe, but that has changed exponentially in the past twenty years since the launch of CardsSafe®.

The innovative technology is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab. It protects against credit card fraud but is also a significant deterrent for walk-outs and allows for checking the validity of bank cards. In a nutshell, CardsSafe® helps hospitality businesses avoid losses and increase profits by assisting with secure bar tabs.

The CardsSafe technology has revolutionised how hospitality businesses manage their customers' payment obligations. Their wireless technology can be safely tucked away behind the bar and work alongside POS. The units are easily installed, require minimal training, and the system does not capture data, so it never breaches GDPR. Customers will also feel more relaxed knowing that

their cards are securely held while they enjoy the facilities.

CardsSafe helps pubs, bars, and restaurants avoid losses, and it helps increase profits by allowing staff to upsell to their customers. That's why over 5000 venues trust CardsSafe to manage customer food and drink tabs. From Young's pubs to Hilton Hotels, the London Golf Club, Lord's Cricket Ground, and numerous restaurants and bars utilise the CardsSafe system.

Timothy, Young's Bar Manager, explains, "Average spending is up, and chargeback has virtually disappeared after we installed CardsSafe, which really puts our customers' minds at rest."

CardsSafe is affordable, too. Each unit contains ten card drawers that can be hired for just £9.95* per month. In addition, each hire comes with customer service troubleshooting and free replacement keys, and additional units can be added at any time.

For more information, 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.

MCR Systems MCR Systems has over 40 years of experience in providing hospitality, catering and leisure organisations with enterprise management solutions that directly improve the efficiency of their business operations. We do this by combining high-quality software

and cutting-edge EPOS technology.

MCR Systems T: 0116 299 7000 E: enquiries@mcr-systems.co.uk www.mcr-systems.co.uk See the advert on page 40.

Castra Solutions - Wired and Wireless Solutions At Castra Solutions, we understand the importance of reliable and high-speed WiFi for businesses of all sizes. Our WiFi solutions are designed to provide seamless connectivity and exceptional performance, ensuring that your employees and customers can stay connected at all times.

In the hospitality industry, having a reliable and highspeed WiFi network is essential to meet the needs of guests who expect seamless connectivity during their stay. With the rise of mobile devices and the growing importance of online reviews, hoteliers cannot afford to overlook the importance of providing a top-notch WiFi experience.

One of the biggest challenges in hotel WiFi is providing coverage throughout the entire property, from guest rooms to public areas. This requires careful planning and optimization of the network, including access point placement, signal strength, and interference management. By working with Castra Solutions,

hotels can ensure that their WiFi network is designed to meet the unique needs of their property and guests.

In addition to providing reliable WiFi, hotels can also use their network to enhance the guest experience and generate revenue. For example, hotels can offer premium WiFi services for guests who require faster speeds or more bandwidth or provide access to streaming services and other entertainment options.

In conclusion, providing a reliable and high-speed WiFi network is essential for hotels looking to meet the needs of their guests and stay competitive in today's digital world. By working with a Castra Solutions and taking steps to optimize and secure their network, hotels can provide a seamless and enjoyable WiFi experience that enhances the guest experience.

Call us today on 0300 124 5005 or visit www.castrasolutions.co.uk

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Issue 196

CLH Digital

Hospitality Technology

Boosts Customer Experience and Business Operations with Cloud Telephony Running a business in the hospitality sector has many communication challenges. Utilising cloud telephony enables you to face these business challenges by making informed business decisions and provides you with the time you need to focus on your customers.

them to contact you via WhatsApp, Email, or Live Chat.

• What is a Property Management System integration? Offer simple solutions to enhance guest experience with guest voicemail, wake-up, maid status and guest call charges.

Evolve IP provides a range of products to help ease these business pain points. But without understanding the value that these technologies bring; how can businesses be expected to invest? Cloud telephony is more than making a phone call, it’s everything else around it that enables a business to collaborate effectively internally and externally with the customer. All of these moving parts to a business's operations seem small but once you see how disjointed they can become, it slowly evolves into a much bigger business challenge. We look at how we can help you better understand how cloud telephony can help your business.

TRANSFORMING OPERATIONS WITH CLOUD TECHNOLOGY

Focusing on Customer Experience From taking payment, managing bookings, and responding to queries across a range of communication platforms, the front-of-house team is a busy department. Utilising cloud telephony brings all day-to-day administrative tasks into one space. For example, tools like business analytics, call recording, CRM integration, Property Management System Integrations and even an

omnichannel contact centre all support these intertwined platform communications. Providing your team with focus whilst also optimising the team operations effectively.

How do these technologies help? Understanding the wide range of technologies can be a challenge.

Utilising a service provider to act as your trusted advisor will help you with managing this element of your business is invaluable.

• What does Call Recording mean? Access sentient analysis to identify trends and pain points within the business. E.g., “unable to make a booking”.

• How can Business Analytics help? Identify business times within the business and ensure you’re sufficiently resourced.

• Why is a Contact Centre important? Be where your customers are, enabling

Airwave Upgrade the Royal Society of Medicine’s TV System

Situated on the corner of central London's Wimpole Street and Henrietta Place, The Royal Society of Medicine (RSM) is one of the UK's leading providers of postgraduate medical education.

Delivering multidisciplinary, specialist and general education to a global network of 20,000 members, the RSM brings together healthcare professionals across multiple specialties, offering learning resources, specialty events, club facilities and a hotel.

THE HOTEL Domus Medica, offers 47 member only guestrooms set within a hotel environment on the RSM's first floor.

Stylish, comfortable accommodation complements amenities such as a restaurant, lounge bar, meeting rooms and library - providing a welcome respite for members staying before or after a RSM meeting.

Members also benefit from the hotel's fabulous location, set within a few metres of London's iconic Oxford

Street.

THE TECHNOLOGY Having previously supplied TV technology to the London venue, Airwave was delighted to be invited back to upgrade and refresh the hotel's TV system.

As the typical Domus Medica guest uses the guestroom for sleeping and bathing only, a simple Freeview system was all that was required on this occasion.

Airwave installed an IPTV headend, updating the network infrastructure and providing access to on-demand content and an extensive selection of TV and radio channels.

32-inch LG LT661H Series displays were wall-mounted on tilt and swivel brackets ; the LT661 Series is run on LG's WebOS 4.5 platform, and offers fully customisable hotel TV features.

For further information on Airwave, see the advert on the front cover or visit www.airwave.tv

Technologies available to the hospitality sector come with unique requirements for each business and providers need to work with each business to better help alleviate those pain points. Investing in technology will ultimately increase your revenue and customer retention long term. Onboarding your team and business to the cloud is a worthy investment into your communications strategy which will give you the tools to grow and scale your business efficiently.

Capturing live data and your current business output gives you a full view of the business and empowers you to invest in the correct areas of the business. To find out more about cloud telephony and how Evolve IP can support your business visit evolveip.uk.

See the advert on the previous page for details.

HotelREZ Increases Revenue and Market Share for Accommodation Providers HotelREZ Hotels & Resorts is one of the UK’s leading hotel representation companies, dedicated to connecting independent properties with bookers.

With market-leading sales, marketing and revenue teams, combined with cutting-edge technology, HotelREZ helps hoteliers achieve their commercial potential by working closely with their customers to produce high-rated revenue from the most suitable target markets at an attractive cost of sale.

Partnering with over 600 UK independent hotels, aparthotels, pubs with rooms and hotel groups, HotelREZ drives more direct bookings via distribution systems through its’ best-in-class booking engine ‘REZbooker’, meta, OTA and GDS travel agency system. A dedicated account manager assists to secure additional incremental income from corporate travellers, RFPs, and chain level agreements with global TMCs, consortia and agency networks alongside niche marketing programmes. To generate greater demand and reach a wider audience, HotelREZ gives access to its leisure subsidiary brands, World Rainbow Hotels and Best Loved Hotels.

HotelREZ focuses on exceptional support, speed to market and cost effective interfaces to PMSs, channel managers, RMS, payment gateways and unique booking widgets.

ADVANCING OPPORTUNITIES HotelREZ representation, technology and its’ in depth distribution knowledge, helps properties gain greater market share at an increased value per reservation by strengthening the quality of its global exposure.

In 2024, HotelREZ will be rolling out a newly enhanced WebServices division, including a marketchanging retail booking engine to help hoteliers sell more than just rooms or F&B, expanding into upgrades, amenities and external products like transfers and tours.

The HotelREZ team has a proven record of consultative, communicative account management where you speak with a real person, committed to helping your hotel generate increased revenue at an attractive cost of sale. Open a world of new booking and revenue opportunities. Learn more https://www.hotelrez.com/

SumUp Launches End-To-End Product Package For Quick-Service Businesses The quick-service package from SumUp includes a range of solutions for coffee counters, takeaways and everything in between—all at a discounted price.

Kitting out your business with tools that support your staff and satisfy your customers improves the flow of your venue.

SumUp is launching an all-in-one setup for quick-service businesses that transforms how these businesses operate. The quick-service package includes a range of SumUp solutions with savings on hardware, software, transaction fees and more.

Each included product optimises a different customer or staff touchpoint, simplifying orders and payments, reducing queues and relieving staff—especially during those busy periods.

Point of Sale Pro One POS solution for all of your daily tasks.

SumUp Kiosk Customers order and pay freely, while your team focuses on the food.

Solo card reader Never miss a sale with reliable payment acceptance.

Kitchen display screen Give your kitchen staff the boost they deserve.

Point of Sale Pro, SumUp’s most extensive POS solution, is the central hub within this package. Made up of easy-to-use hardware and software, staff can take orders, accept payments and make important changes in a few clicks.

The POS system provides valuable insights through data and reports, and is integrated with tools like Uber Eats, Deliveroo and Xero—ensuring businesses have everything they need in one place.

Orders can also be accepted via SumUp Kiosk, a self-service terminal where customers order themselves—reducing queues by up to 50%. The kiosk suggests add-ons to customers at checkout, potentially upselling on every order.

When it comes to payments, kiosks have an integrated card reader so customers can pay right away. The package also includes a Solo card reader, which can be used to accept flexible payments with POS Pro. All orders—including those from delivery apps—are synced with the kitchen display screen, a separate display that supports staff by organising orders on-screen in real time.

With these solutions, SumUp provides an ecosystem of tools that work seamlessly together at an accessible cost.

All of these individual products can now be purchased as the quick-service package, priced at £599 (instead of £1,929).

Software costs are reduced to £59 per month (instead of £118) and card reader transaction fees are discounted to 0.99%. These fees are guaranteed to never be increased.

Businesses can access their daily earnings made via SumUp the next day at 7am—even on holidays and weekends.

See the advert on the facing page for details.

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Kitchen Equipment and Fit-Out

South Coast Catering Equipment Ltd If you are a Chef, Restaurateur, Hotelier or Entrepreneur, we have the experience and expertise to help with Feasibility Studies and the Design and Installation of all your Catering Requirements

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

The areas which we cover are East & West Sussex, Hampshire, Surrey and even as far as the Channel Islands. 2020 proved to be a difficult year, but we maintained our presence and our service division was busy throughout the whole of lockdown. Our design office with our New Cad System can provide a design layout very quickly, and when service drawings are provided it means our clients can obtain correct quotations with each company tendering quotes like for like. This in turn means the client gets the correct price and the equipment as specified on the design drawing.

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

equipment.

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

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

Tel: 01323 444530 www.southcoastcatering.co.uk sales@southcoastcatering.co.uk

Please mention the Caterer, Licensee & Hotelier News when replying to advertising Tel: 01323 444530

Established 1970

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

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

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

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

HUGE SAVINGS OF UP TO 70% ON REFURBISHED EQUIPMENT

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

Kitchen Equipment and Fit-Out

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Issue 196

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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

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Kitchen Equipment and Fit-Out

Blue Seal Fryers and Oil Filtration

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

At Impact Hygiene we specialise in all cleaning services related to commercial kitchen cleaning, including kitchen deep cleans, the canopy, filters, and extract duct.

We also clean air handling units, and building ventilation systems.

We work to tr19 guideliness and our teams are fully qualified.

For a free no obligation quote call Hannah on 0161 274 9572 or email support@impacthygieneservices.co.uk

www.impacthygiene.co.uk

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

Evolution Fryers and Filter Units

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

www.blue-seal.co.uk

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!

The New DrainMinor C (Combi Oven Pump)

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Issue 196

CLH Digital

Kitchen Equipment and Fit-Out

Don’t Pay for a Dishwasher – Pay per Wash Get a top quality Winterhalter glasswasher or dishwasher, with no up-front cost and no contract Winterhalter will take account of the money you’ve spent through PPW to discount the purchase price. Or, if business booms, you might decide to stick with PPW, but swap your machine for a larger one.

A quality dishwasher or glasswasher won’t just deliver sparkling clean results, it’s also going to reduce running costs, save staff time and, because it’s reliable, ease staff stress. The only downside is the up-front cost – but not anymore.

Pay Per Wash (PPW) is Winterhalter’s innovative finance scheme. There’s no need to buy a dishwasher: the company provides a top quality model for free.

Pay Per Wash covers the machine, the cleaning chemicals AND servicing. All you do is buy wash credits (online or by phone), then load the machine with the dirties and push the button.

Another bonus is that you only pay when you’re washing, when you are actually using the machine. So if you’re not open one or two days a week, your dishwasher isn’t costing a bean.

PPW is available on Winterhalter UC (undercounter) and PT (passthrough) machines, all of which, as well as delivering top notch results, have energy and water saving features fitted as standard. That means as well as getting superclean dishes and glasses, you’ll be reducing running costs. There’s no contract, so you can give it back any time. Alternatively, if you decide to buy the machine,

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISING

Fridge Seals Direct Fridge Seals Direct proud to be UK's no1 supplier of replacement fridge and freezer seals. We fabricate for a wide variety of commercial fridge & freezers.

The management team at Fridge Seals Direct have over 30 years of experience in the refrigeration industry and have each spent many of those years installing gaskets and hardware for a range of styles, brands and sizes of fridges.

From restaurant kitchens to food warehouses - we

have experience in dealing with fridge & freezers of all sizes and scales. To learn more about fridge seals, be sure to explore our range of extensive guides on how to replace a refrigerator door seals. Otherwise, find your specific guides in how to identify, measure, install or maintain your fridge or freezer door seal.

Our reputation in the industry along with our commitment to providing a high-quality gasket without having to buy from the factory allows us to have competitive pricing and fast turnaround time.

Try us out, order your door gaskets from us and discover a better way to do business. We are here to help you. www.fridgesealsdirect.co.uk

• Be ready for your inspections • Damaged fridge seals are unhygienic • Make your fridge more energy efficient with a good seal on your fridge • We provide custom seals for cold rooms, discontinued models, and units with no identification information • Next-day delivery service • Discounted prices on large orders

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

Pay Per Wash takes away all the headache of warewashing. No need to worry about servicing or ordering chemicals, Winterhalter take care of all that. It’s a truly flexible solution that’s ideal if you’re on a tight budget but still want the best that money can buy!

Want to find out more? Just visit winterhater.com/uk-en and click on the finance tab.

Winterhalter provides a total solution for dishwashing and glasswashing, from pre-sales advice to after-sales service, training and maintenance, with sustainability fitted as standard. Alongside its market-leading dish washers and glass washers, the company’s range includes utensil washers, advanced water treatment machines, and cleaning detergents and rinse aids. For further details, call Winterhalter on 01908 359000, visit www.winterhalter.com/uk-en/ or email info@winterhalter.co.uk.

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

This Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, quotations and designs (CAD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation.

Affiliated members of Constructionline and CHAS, Caterquip Ventilation have a strong hold in the marketplace often advising industry professionals on ventilation systems to a DW172 specification & BSEN:6173.

They have strong relationships with all leading kitchen

equipment suppliers, and they offer a 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

CONNECTED WASH: WASH: SP SPARKLING ARKLING CONNECTIVITY If you car caree about looking after customers and hanging on to staf staff, f, Connected W Wash ash is for you.

Sur Suree it’ll help your gr green een cr credentials edentials by ensuring optimum performance and rreducing educing energy and water consumption, thus rreducing educing your running costs too. It’ll maximise the working lilife fe of the dishwasher,, too (now THAT’S dishwasher THAT’S sustainability). And by minimising downtime, it eliminates all those hidden costs like extra staf stafff and emergency call outs. However, educed downtime also rreduces educes However, rreduced stress, stafff happy and out ther theree serving customers, as opposed to helping wash stress, keeping your staf Wash dishes. Which keeps customers happy, too. Oh, and Connected W ash will help keep your dishes, it’ss fr from Winterhalter. glasses and utensils sparkling clean. Of course it will, it’ om W interhalter.

Sparkling Connected W Wash. ash.

01908 359000 | sales@winterhalter.co.uk sales@winterhalter.co.uk .com/uk-en/ www.winterhalter.com/uk-en/ www.winterhalter

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Issue 196

CLH Digital

Design and Refit

The Impact Of Weather On Consumer Buying Behaviour For Picnic Benches In the bustling landscape of the UK outdoor furniture industry, valued at £650 million, the ebb and flow of consumer preferences are intricately tied to the ever-changing weather conditions. Central to this dynamic is the link between supply and demand for items like picnic tables and children's picnic benches. These essential pieces of outdoor furniture become not just functional elements but witness a surge in demand during periods of good weather.

As the outdoor furniture market anticipates an annual growth rate of 2-3%, the influence of weather patterns on consumer behaviour becomes increasingly evident.

The Met Office, in a revealing study, underscores the undeniable influence of sunshine and warm temperatures on consumer spending habits. The climax of this impact is remarkable, with outdoor furniture sales soaring by an impressive 70% during periods of good weather.

Conversely, the subdued months during rainy spells reverberate through the market, evident in the 2019 downturn where UK retailers faced a substantial £200 million dip in sales, with outdoor furniture, including the beloved picnic benches, bearing a significant drop.

In the heart of these market dynamics stands MG Timber, a specialist in the realm of high-quality wooden picnic tables. Each masterpiece is meticulously crafted from top-tier timber, not merely as outdoor furniture but as a seamless blend of functionality and aesthetics. MG Timber's picnic tables stand as beacons of durability, weathering the changing seasons while elevating outdoor spaces with timeless elegance. Dive into our expansive range today and discover the perfect complement for your outdoor haven, where every piece becomes a part of the evolving narrative of the outdoor experience.

Domestic & Trade Handmade Garden Furniture From MG Timber The UK outdoor furniture market is heavily influenced by changes in weather conditions, with consumers more likely to purchase picnic benches during periods of good weather. MG Timber specialise in the manufacturing and supply of high-quality wooden picnic tables. Their picnic tables are made from high-grade timber and are designed to withstand the harsh outdoor elements.

Whether you’re a restaurant seeking to enhance the cosy ambiance of your outside space with a high-quality dining set. A hotel wanting to revive your garden with a premium picnic table or a pub landlord aiming to elevate your beer garden with an impressive selection of pub benches and wheelchair

accessible picnic tables.

MG Timber are the garden furniture suppliers for you.

Crafted from the finest Swedish Redwood, each piece is expertly pressure treated to ensure longevity and protect against the elements. Renowned for their robustness, our treated wooden outdoor furniture is designed to withstand the unpredictable British weather, making them a reliable choice for any catering and licensing industry outdoor space.

For full details about our vast array of top-quality outdoor picnic benches for sale, please visit our website www.mgtimberproductsltd.co.uk or call us on 01902 953166.

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

Auction Luxury: Own a Piece of The Grand Brighton's Iconic Furniture Renowned for its elegance and history, The Grand Brighton hotel is preparing for a lavish refurbishment starting in January 2024. But before the transformation begins, the hotel is offering a unique opportunity to acquire its luxury furniture through a collaboration with Pro Auction, esteemed hospitality auctioneers.

With a rich heritage spanning 156 years, the iconic Brighton city based hotel boasts 201 breathtaking rooms spread across seven floors, complemented by a majestic original staircase. Celebrities, influential politicians, and even film and sitcom productions, such as the iconic episode of Only Fools and Horses in 1992, have graced its halls.

As part of the hotel's refurbishment, the 201 guest bedrooms will be upgraded, following previous renovations in 2013 and 2019.

Prior to the commencement of the new design, you have the chance to capture the essence of luxury by acquiring pieces of the hotel's furniture at a fraction of the cost.

"We are thrilled to offer our customers the chance to own a part of The Grand Brighton's opulence,"

expressed Simon Rose, Managing Director of Pro Auction. "This is an exceptional opportunity to acquire furniture from one of the city's most iconic hotels."

The first phase of the auction began December 19th, 2023, featuring an array of furniture from the hotel's guest bedrooms, including beds, bedside tables, wardrobes, desks, chairs, and more. Subsequent sales will occur every five weeks starting from March 2024.

Don't let this extraordinary chance slip away. Mark your calendars and participate in the live and online auction on December 19th to secure your slice of luxury from The Grand Brighton. To preview the available lots, please schedule an appointment directly with the auctioneers.

The live auction sale takes place at the hotel commencing at 10..00am promptly, online bidding is enabled and interested parties can register at Pro Auction Limited | The Grand Brighton Sussex Hotel Furniture Fittings and Equipment (FF&E)- Guest Bedrooms (bidspotter.co.uk)

www.proauction.com

Design & Refit

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

RapidFit by Rearo is an instant solution for washroom surfaces.

Designed to accommodate time-constrained commercial washroom projects, Rearo’s ‘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 high-pressure laminate décors within the commercial washrooms range.

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

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

Supported by a five-year manufacturer guarantee, MR MFC is ideal for light to medium-traffic spaces.

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

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

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

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

Just Artificial - Plants • Trees • Flowers

Established in 2004, Just Artificial have many years’ experience as one of the UK’s leading suppliers of high quality artificial plants, trees, silk flowers and related accessories, which we offer at competitive prices.

We have a range of fantastic options which will set your space apart from the rest, allowing you to create an indoor Eden. Our products are highly realistic, durable, and designed with particular care and attention by our master craftsmen, all of whom are experts in their field.

Our range is always growing, supporting current modern trends as well as traditional needs, for indoor and outdoor use, tailored to complement any business.

We offer a complete product range including silk flowers, floral arrangements, artificial

plants, trees (even palm trees), topiary, exotics, plant and tree displays, hedges, fruit, hanging baskets, ivy garlands and other foliage, synthetic lawn grass and astroturf, planters, pot pourri, organza ribbon, decorative butterflies, essential oils, oasis foam, metal wall art, and Christmas supplies.

Whatever your choice, we have the design experience and the tools to make your space stand out.

Whatever the case, we have the perfect solution for your décor – one which will transform your space into something extraordinary.

Contact (01524) 858888, sales@justartificial.co.uk or visit www.justartificial.co.uk

Artificial Plants & Trees for Businesses

At Just Artificial, we work with interior designers, decorators, set dressers, architects and more to set your premises apart from the rest. Our artificial plants, flowers, and trees are highly realistic to look and touch, as well as being durable and attractive.

Our master craftsmen construct each one with painstaking care and attention to create an exceptionally ‘real’ artificial flower, and we offer bespoke solutions to suit the needs of your space, business and tastes.

(01524) 858888 sales@justartificial.co.uk www.justartificial.co.uk

CLH Digital

Issue 196

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Issue 196

CLH Digital

Design and Refit

How to Weather-Proof Your Trade

Many hospitality establishments found their trade impacted by unpredictable weather conditions in 2023. This has led to more businesses looking into how they can make themselves less weather reliant. Woodberry are sharing some top tips on weather-proofing your trade so that you feel confident in welcoming customers rain or shine!

Invest In a High-Quality Shelter Investing in a high-quality shelter that meets all your customer’s needs is a great way to encourage them into your space, even if it’s dark and raining. Investing in a shelter will give your customers as a warm, dry and atmospheric space to sit all year round. Your shelter can also be used for holding events or hiring out for parties which offers you another way to bring in profit during quieter times.

Set the Atmosphere The atmosphere of your establishment will help people decide if your space is the right one for them. During the warmer months you may want to bring in brighter colours and faux plants to create a relaxed but fun envi-

ronment. You might also want to consider string lights and patio heaters as people stay outside longer. In the winter however, it is a good idea to provide throw pillows, blankets and mood lighting to create a cosy atmosphere.

Use Indoor-Outdoor Furniture Indoor-outdoor furniture offers you an extra element of flexibility so you can easily move the chairs in or out depending on your customer’s needs.

A lot of commercial indoor-outdoor furniture is light weight, stackable and easy to store which also makes it an ideal investment for establishments that occasionally hosts events.

Woodberry offer a wide range of outdoor shelters that can be tailored to your needs and furniture for indoor and outdoor use. Call our friendly team for any advice on which outdoor shelter is best for you.

01928 889922 mail@woodberry.co.uk www.woodberry.co.uk See the advert on the back cover of this issue.

It's Not Time To Sit Down Yet

Well at the end of a busy night it is, and for your hard-working customers it's essential that they have something welcoming, comfy, and attractive to rest their weary bones. Investing in new seating for your premises during unclear financial times can be a tough decision, but with small new bars, restaurants, cafes, and fast food establishments opening all the time, and with new trends appearing, it might be exactly what you need to either attract a new crowd or keep existing customers. We can either work with you to come up with designs for your seating or take ideas from your interior designer and build your dreams efficiently, effectively, and on time within budget.

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

ABOUT DRAKES BAR FURNITURE Drakes have been providing bars, pubs, restaurants,

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

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

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

Design and Refit

CLH Digital

Issue 196

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

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

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

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

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

bishment 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

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

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CLH Digital

Design and Refit

Get Ready For a Golden Year of Sport in 2024 With Euro 2024 kicking off in Germany on June 14th and the ICC T20 World Cup and the Olympics and Paralympics also taking place next summer, 2024 is set to be a fantastic year of sport. With popular annual fixtures on the sporting calendar such as the Six Nations Championship, the Premier League and the FA Cup also going on, there’s never been a better time to show the big event in your venue.

Trent Furniture supply a great range of stylish, contractgrade furniture, perfect for giving everyone the best possible view during the big match and for enjoying food and drinks long after the final whistle has blown.

Stacking chairs are a must when planning for the extra footfall that big sporting events bring. Trent Furniture’s Monaco Stacking Chair is the perfect solution for overflow seating to accommodate sports fans in comfort.

Available in a range of wicker, aluminum or wood finishes, this hardworking chair is suitable for indoor or out-

door use and pairs perfectly with the big screen in your bar or beer garden.

At quieter times, or in the winter months, it’s easy to stack away.

Poseur tables are a great way to offer your customers a place to congregate and rest their drinks as they concentrate on the action on screen.

The simple modern design of Trent’s Chrome Pyramid Poseur Table makes it a firm favourite, while the Single Dolphin Poseur Table is the perfect choice for any traditional British pub interior. Trent also supply a great range of tall bar stools, from the modern Tall Boston Bar Stool to the traditional charm of the Tall Captains Bar Chair.

Please call us on 0116 2989 927 or visit www.trentfurniture.co.uk

In 2023 the Contract Furniture Group created a Refresh, Rejuvenate and Refurbish service to offer pubs, bars, restaurants, bistros and hotels a way of reinvigorating hospitality spaces that is both cost-effective and eco-friendly. Our dedicated UK furniture refurbishment facility means we can deliver an end-to-end service that means logistics, disposal of irreparable items, reparations and replacement of tables, chairs and a host of other types of furnishings can all be taken care of quickly and

simply.

Throughout the year, our collaboration with household names like Harvester and Pizza Express have marked a series of triumphs in nationwide initiatives. A recent highlight was our engagement with The Barn in Chichester, where Harvester’s ongoing efforts to revitalise its existing sites and commitment to sustainability came to the forefront of the program. Beyond elevating guest experiences, Harvester prioritises environmental considerations by implementing a refreshing approach. Instead of replacing worn furniture with new, the brand has embraced a conscious strategy of refurbishing existing pieces. These furnishings are expertly handled by our skilled team, where frames underwent rejuvenation and reupholstering, returning them to their original integrity and aesthetics. This enhancement strategy not only reduces waste but also minimises environmental impact, underscoring Harvester’s dedication to ecofriendly practices. Beyond the sustainability benefits, this approach enables Harvester to maintain a consistent visual identity and safeguard the distinctive character of its establishments.

Visit our website – www.contractfurniture.co.uk

Cost Effective Care from the Contract Furniture Group

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

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.

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

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

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

any garden areas you may have.

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

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

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

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Property and Professional

CLH Digital

Best Practice Property Disposal

to the sale. This might involve securing business rates rebates, or overseeing maintenance and repair obligations, licensing and regulatory requirements.

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

By Paul Johnson, Head of Corporate Sales at Leaders Romans Group (LRG) (www.lrg.co.uk) property valuation is by an RICS qualified valuer.

Understandably a concern about selling is that the chain may break and all progress will be lost. So bear in mind Hospitality was the sector most affected by the pandemic and many businesses were that there are companies which provide a guaranteed sale. Although full market value is not necessarily achieved, forced to take out loans to continue. In many cases, consistently rising interest rates many offer an additional payment if they are able to sell within a defined time or price bracket. have compounded that debt.

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

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

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

flexibility.

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

A valuation will determine whether any sale should be structured as a portfolio investment, or marketed as individual assets. Many larger hotels will have the potential to be sold as separate businesses – for example, a health spa may be sold separately, retaining the central services of the hotel as a business in its own right.

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

EQUITY RELEASE THROUGH PROPERTY / PROPERTY SALE If a sale is considered the best route, the price achieved can be considerably increased if the asset is stabilised prior

Great Potential for Hotels in 2024 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 longer-term 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.

The industry continues to draw in first-time buyers, particularly those with management or chef experience seeking their own ventures. Currently we are seeing a particular interest in hotels and properties with letting bedrooms,

EXETER, DEVON

CHAGFORD, DEVON

SOMERSET TOWN

Manageable Character Café & Tearoom

Landmark Inn With 16 Letting Rooms

Desirable & Vibrant Location

Tearoom (22), Catering Kitchen

Bar & Restaurant 82+, Kitchens

42 Seats Inside, 18 Seats Outside

2/3 Bedroom Owner’s Apartment

Owner’s Apartment, Car Park

First Class Purpose Fitted Unit

Easy Daytime Hours, 5 Days A Week

Free Of Tie Leasehold

New Free Of Tie Lease Available

Tremendous Potential

Impressive & Profitable Business

LH £39,950

2150

LH £69,950

4829

SOUTH HAMS, DEVON

SOUTH CORNISH COAST

DARTMOUTH, DEVON

Stunning Country Village Inn

Free Of Tie Village Pub/Restaurant

Impressive Waterside Restaurant

3 High Quality Letting Rooms

Stunning & Profitable Business

Extremely Profitable Business

Character Trade Areas 64+

Impressive Bar & Dining Areas 94+

Restaurant 32+, Catering Kitchens

External Seating 98+ & Parking

Gardens, Parking, Owners Accom.

2/3 Bed Family Sized Apartment

New Free Of Tie Lease Opportunity

Excellent Reputation & Reviews

Town Centre With Stunning Views

LH NIL PREMIUM

4844

LH £45,000

4850

LH £125,000

2158

LOOE, CORNWALL

SOMERSET VILLAGE

DARTMOOR, DEVON

Coastal Town Licensed Restaurant

Stunning Country Inn & Restaurant

Lucrative Letting Business & Home

Spacious 2 Bedroom Apartment

3 E/S Letting Rooms, 2 Bed Owners

Set In 14 Acres With Stables

Trading Just 8 Months Of The Year

Bar & Restaurant Areas 82+

Spacious 6 Bedroom Owner’s Home

Exceptional Business Opportunity

Commercial Kitchens, Gardens 40+

7 Individual Letting Properties

Potential To Develop Business

Impressive Multi-Faceted Business

Idyllic Lifestyle Business

LH £79,995

2161

FH £525,000

THINKING OF SELLING? CALL FOR A FREE VALUATION

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

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

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

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

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 or visit www.sidneyphillips.co.uk

Why Use a Specialist Hospitality Consultant?

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

Licensed Restaurant & Bar

2162

Depending on timing and resources, there is considerable value in investing to increase the value of a hotel. For example, if a hotel has substantial grounds, this might involve seeking planning consent for additional buildings.

Answer: because we can help your business to succeed.

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

LH £35,000

CAPITALISING ON PROPERTY / LAND VALUE

4848

DUCHY LH £995,000

6013

01392 201262 www.stonesmith.co.uk

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

Budgeting, Forecasting, Menu Management, Stock

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.

Are You A Chef Looking for 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 state-of-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 pro-

gressing 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

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