CLH Digital - Issue #197

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 197

Pressure Mounts on Chancellor to Cut Alcohol Duty www.CLHNews.co.uk

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Pressure is mounting on Chancellor Jeremy Hunt to cut alcohol duty in the March budget.

In January last year alcohol inflation was 3.5%, it’s now almost trebled, with spirits at 8.9%, wine at 7.8% and fortified wine sitting at 18.7%.

The Wine and Spirit Trade Association has called on the Chancellor to cut wine and spirit duty to combat both falling sales volumes and reduced revenue to the Exchequer.

Independent brewers and pub consumers have also called for a Jeremy Hunt to increase draught relief to 20% in the forthcoming Budget.

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CLH DIGITAL

Issue 197

Editor's Viewpoint

Welcome to the latest issue of CLH Digital It is refreshing to see the sector take the bull by the horns and mount a campaign to have our eye watering levels of duty in the on trade reduced.

I suspect that the UK public, while aware that our alcohol taxes are high, will have no idea just how high!

Take an average bottle of Scotch - perhaps £35 (I am a bit of a Macallan fan), but if you pay £35 for a bottle of Scotch £26.25 of that is going on tax, and our beer duty comes in at 11 times higher than Germany or Spain.

An eye watering amount of tax!

So, as Chancellor Jeremy Hunt prepares to unveil the much-anticipated March budget, there is on our front page a resounding call from the UK hospitality and licensed on-trade industry for a significant reduction in duty on spirits, wines, and draught beer. The time has come to address the stark reality that the UK bears the burden of the highest spirits duty within the G7 and holds the unenviable title of the fourth-highest in Europe.

EDITOR

Peter Adams

As stated above a staggering 75% of an average bottle of Scotch is comprised of taxes.

This exorbitant level of duty (theft) not only places a heavy financial burden on consumers but also contributes to a concerning trend. Studies indicate that as duty increases, the Treasury's income diminishes, as confirmed by industry observers in our lead story, as consumers, faced with higher prices, scale back on their spending.

Lowering the prices of drinks in these establishments would make them more accessible, benefitting everyone from regular patrons to those seeking a sense of community.

Backing this argument is a study by the University of Oxford, which unequivocally establishes the positive effects of drinking with friends on mental well-being. Pubs and restaurants serve as spaces where people come together, share stories, and build connections – a crucial aspect of maintaining a healthy and happy society.

Looking back at past stories in 2017 researchers at the University of Oxford looked at whether having a drink may play a role in improving social cohesion, given its long association with human social activities. They found that people who have a ‘local’ that they visit regularly tend to feel more socially engaged and contented, and are more likely to trust other members of their community. They also observed that those without a local pub had significantly smaller social networks and felt less engaged with, and trusting of, their local communities.

The study also showed that those who drank at local pubs tended to socialise in smaller groups, which encouraged whole-group conversation, while those drinking in city-centre bars tended to be in much larger groups, and participated much less in group conversation.

Professor Robin Dunbar of the University of Oxford’s Experimental Psychology department, said: ‘This study showed that frequenting a local pub can directly affect peoples’ social network size and how engaged they are with their local community, which in turn can affect how satisfied they feel in life.

A reduction in alcohol duty would not only provide a much-needed boost to the ontrade industry but also serve as a fiscal remedy for the Treasury. By cutting duty, the government stands to increase its overall revenue, as consumers are more likely to indulge when prices become more palatable.

‘Our social networks provide us with the single most important buffer against mental and physical illness. While pubs traditionally have a role as a place for community socialising, alcohol’s role appears to be in triggering the endorphin system, which promotes social bonding. Like other complex bonding systems such as dancing, singing and storytelling, it has often been adopted by large social communities as a ritual associated with bonding.’

Sir Tim Martin, Chairman of Wetherspoon, has been vocal about the disparity between on-trade alcohol sales and supermarket sales. Sir Tim has repeatedly stated that supermarkets, who are subject to less excruciating taxes, are taking up "about half" of beer sales. In response, he has called for taxes on pubs to have tax parity with supermarkets. A duty cut would help level the playing field, breathing new life into our local pubs and restaurants, which act as vital social hubs for our communities.

As Chancellor Jeremy Hunt contemplates the budget, I would say, never under estimate the importance of the on trade and hospitality sector and would implore him to recognize the critical role the on-trade industry plays in the cultural and economic tapestry of the UK. A reduction in alcohol duty is not just a financial measure; it's an investment in the well-being of our communities and a toast to the vibrant spirit of the hospitality sector. Cheers to a thriving on-trade!

Beyond the financial implications, a duty cut would have a profound impact on the social fabric of our communities. Pubs are more than just establishments that serve drinks – they are the heart of our neighbourhoods, fostering social interaction and camaraderie.

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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Issue 197

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Pressure Mounts on Chancellor to Cut Alcohol Duty (CONTINUED FROM FRONT COVER)

shows the average price of a bottle of gin is now just over £17, up more than £1.50 on last year.

The call comes from the Society of Independent Brewers (SIBA), the Independent Family Brewers of Britain (IFBB), and the Campaign for Real Ale (CAMRA). They argue that the move would provide the adrenaline shot the pubs and brewery sector needs to succeed.

Furthermore, The Scotch Whisky Association (SWA) has revealed that the UK government lost out on nearly £100 million in tax revenue since the chancellor increased alcohol duty last year.

The Chancellor raised duty on spirits by 10.1% from 1 August 2023, the biggest hike in 40 years.

Research into HMRC tax receipts by the SWA revealed that tax revenue from spirits fell to £1.87 billion between August and the end of December. The figure represents a year-on-year drop of 5%, costing the Treasury £98m in revenue.

According to the SWA, the UK pays the highest level of duty on spirits in the G7 and the fourth-highest in Europe. Consumers in France pay half the tax on spirits than those in Scotland. The UK tax on an averagepriced bottle of Scotch whisky is 75%.

DISASTROUS DUTY HIKES Wine duty was last cut in 1984 when Nigel Lawson was Chancellor. Spirit drinkers haven’t enjoyed the benefits of a duty cut since 2015, under the last Coalition Government.

The WSTA argues that the only way to cut alcohol inflation is to cut excise duty following the disastrous duty hikes last year.

When the new excise duty regime was introduced on 1 August, last year, spirit duty increased by over 10% and the duty on the vast majority of still wine sold in the UK increased by at least 20%.

Miles Beale, Chief Executive of the Wine and Spirit Trade Association, said: “Last year’s duty increases have had an immediate and negative impact on wine and spirit sales volumes. Not only has this hurt British businesses, but it has also fuelled inflation and reduced excise duty receipts.

CUT TAX INCREASE SALES Recent history has shown that cutting excise duty leads to increased sales, keeps price rises down for consumers and brings more revenue into the Exchequer. We are calling on the Chancellor to check the records and take action that will benefit Treasury coffers, British business and consumers – cut duty rates and give everyone a much needed boost.”

In a submission sent to the Treasury this week the WSTA is also calling for the Chancellor to make permanent its temporary easement for still wine. It argues that maintaining the approach for taxing for wine that it introduced in August would make little difference to duty receipts, but would avoid further significantly red tape costs to business, in particular SME wine importers and retailers.

While the new system may appear simpler in a spreadsheet, in practice, for the wine sector, the WSTA warns it is categorically the opposite. If the easement ends, a single amount of duty paid on wines between 11.5-14.5% abv – £2.67 – will be replaced with 30 different payable amounts.

The drinks trade body lays out in its Budget submission the importance of a lower tax environment and government support for small businesses to stop the decline in sales.

SPIRIT RECEIPTS DOWN The great British “ginnaisance” has recently hit the buffers and, following a 10% spirit duty rise, ONS data

The Government’s own figures show duty receipts for spirits were down by 19% from September to December 2023, compared to the previous year.

Miles Beale added: “The WSTA is fully aware that there are significant pressures on the public purse and significant pressure to reduce Government debt. With the economic recovery so fragile we believe that cutting duty at the Budget would better support the Government’s aim to reduce inflation, would stimulate growth and maximise revenue to the Exchequer. In fact, we are confident that the whole UK drinks sector is united in its support for this action by Government.

Making the wine easement mechanism permanent to prevent the impact of more red tape and higher running costs would bring relief and improve business planning certainty for the UK’s SME-rich wine industry. The prospect of losing the easement continues to be their single biggest concern. The Government needs to listen and do the right thing.”

The WSTA argues a duty cut this time around would be a rare show of support for thousands of British businesses in the drinks sector after an incredibly challenging backdrop of a fragile economy with limited growth forecast for 2024, persistent food and drink inflation and a hospitality sector under severe strain.

MAKE IT 20% In a new joint campaign launched earlier this week, independent breweries and beer consumers called on for the Chancellor to Make It 20% and increase the lower rate of duty for draught beer from its current 9.2% while at the same time freezing the rest of the alcohol duty levels.

In the Autumn Statement last November, the Chancellor chose to freeze beer duty until August to allow the new Alcohol Duty System introduced in 2023 to embed. A key part of the new system is the Draught Relief, which allows the Treasury to charge a lower duty rate on beer and certain other alcoholic products sold in draught in pubs.

The groups believe that a more substantial cut of 20% on draught beer would encourage people to support their local community pubs and drink in the supervised environment instead of at home and help secure jobs and businesses in the pub and beer sector.

This comes as the sector continues to face intense pressure from energy prices and cost increases with hundreds of pubs being lost in 2023.

SIBA Chief Executive Andy Slee said: “Pubs and breweries already pay way over their fair share of tax and this is the Chancellor’s opportunity to give the sector a boost in his Budget in March. Increasing the Draught Relief would mark a major milestone coming one year after the new alcohol duty system went live, which gave the Chancellor the unprecedented power to charge a lower rate of duty on draught beer.”

CAMRA Chairman Nik Antona said: “The support of pub goers and beer consumers was key to getting Draught Relief introduced last year, which enables the Chancellor to favour our cherished pubs and independent breweries in the tax system. This is the opportunity for the Chancellor to demonstrate his support and Make it 20% by increasing the Draught Relief in his Budget speech.”

The Chair of the IFBB Rick Bailey commented: “The whole sector has seen the benefits of the new Draught Relief, which positively supports our community pubs and independent breweries. At a time when the sector is still recovering from the pandemic and trading conditions continue to remain challenging, increasing Draught Relief to 20% would be a welcome development for pubs this summer.”

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Winning Customers Back In A Post-Pandemic World 4

Issue 197

CLH Digital

By Emma Bolton, Account Director, Posh Cockney - PR & Marketing Experts in London (poshcockney.co.uk) create an eye-catching graphic with an exclusive offer just for them?

Sadly, we are still seeing the devastating results of the global pandemic and consequential budget cuts right across the hospitality industry, with venue closure announcements being seen daily. However, the looming spring budget announcement is hoped to promise a significant package of tax cuts, leaving more money in people’s pockets and enabling them to head back to bars and restaurants.

Stay in touch with fans of your brand. Firstly, ensure you are collecting data from your customers. This can be done easily by integrating your online booking system with your newsletter CRM or collecting data from those signing in to use your wifi. To encourage people to click that ‘subscribe box’, add value from the get go.

For example, “Sign up to our newsletter and receive a free drink on your next visit.”

But, how do venues ensure their pre-pandemic customers choose them when selecting which places to drink and dine in?

Most importantly, once you have a database full of email addresses, only contact them when you have something to say. Too many spammy emails is a great way to ensure people unsubscribe. Be sure to utalialise customisation to add that personal touch.

UNDERSTANDING YOUR EXISTING TARGET AUDIENCE

Targeted campaigns

Hang out where your customers hang out. Just because your daughter is on TikTok and thinks it’s the place to be, does not mean that your customers will be there. It is essential that you fully understand your target audience and the platforms they spend their time on. Spending time and money on a Facebook strategy when the majority of your customers are GenZ is not going to bring you more customers. Similarly, if your customers primarily travel on the London underground and you haven’t pitched for a review in The Metro, you’re missing a trick.

A 360 MULTICHANNEL APPROACH When creating a marketing strategy, it is essential that you maximise as many channels as possible. This 360 approach will ensure you are constantly in the minds of your customers.

Channels to consider: Social Media In 2023, an estimated 4.9 Billion people used social media. This cannot be ignored as a means of communication with your customers.

PPC Ads on Meta and Google Meta and Google ads will allow you to re-target customers that have already visited your website. Why not

Email marketing

With the data you collect from your existing customers, create campaigns to retarget and excite them.

Speak directly to those whom you have formed a relationship with and keep them engaged with the brand.

PR Gaining coverage on trusted websites with great SEO is perhaps the strongest form of persuasion. With so many bars and restaurants to choose from, customers often turn to ‘best places to eat in London’ lists to help them narrow it down. A targeted PR campaign, with regular journalist visits to your venue, will ensure you are constantly in the press, and in front of your customers.

Influencer marketing A tailored and strategic influencer marketing campaign can be an incredibly powerful tool. Select influencers that align with your brand and audience and let them do the promoting for you. Many people turn to influencers for top tips on where to eat and drinks, it’s essential you’re making the list.

Keep an eye on your competitors Keep an eye on what your competitors are doing. Post-pandemic it's a competitive space, so you want to make sure what you're offering is different, unique, and more desirable compared to competition. Staying on top of trends and government decisions is essential in order to tailor strategy, price and offerings effectively.

Finally, once your customer does walk back through your door, ensure they have fantastic service and phenomenal food, and they will keep coming back for more.

Posh Cockney are a 360 PR & Marketing Agency, ready to help with any of your marketing needs, drop them an email today if your 2024 marketing strategy is giving you a headache.

Brakspear’s Giving Back Kicks Off Support For 2024 Pub Fundraising Pubs in Henley-on-Thames and Abingdon have become the first to benefit from the Brakspear’s Giving Back charity scheme, with their fundraising boosted by additional monies.

Brakspear is hoping to support many more pubs raising funds for local charities and good causes during 2024.

The Nag’s Head in Abingdon, part of Brakspear’s Honeycomb Houses managed division, has installed a defibrillator outside the pub at a cost of £2,000+, while The Three Tuns in Henley-on-Thames has donated £921 to The Chiltern Centre, a local charity for young people with disabilities. Both pubs received a contribution from Brakspear’s Giving Back on top of their own fundraising.

Brakspear’s Giving Back was launched at the end of 2023 to encourage pubs to raise money for charity, by enabling them to unlock additional sums from a £25,000 annual contribution into the fund from Brakspear. Separately, money from Brakspear’s Giving Back is being put into bee conservation, a cause which Brakspear has sup-

ported for some years, last year installing 12 beehives across a number of their pubs and selling the honey produced to customers.

Brakspear chief executive Tom Davies said: “Congratulations to the teams at The Nag’s Head and The Three Tuns for raising money for these worthy causes. We were delighted to add to their charitable endeavours and enable them to make more of a difference in their local communities.

“Our pubs are all about people: the people who work in them, drink in them, and live in the communities around them and we are looking forward to supporting more of our pubs’ charitable endeavours through Brakspear’s Giving Back. Anyone involved with a charity or good cause can approach their local Brakspear pub to discuss fundraising activities from putting a collection tin on the bar to running an event.”

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CLH Digital

Issue 197

5

Restaurants’ Delivery And Takeaway Sales Rise 1% In December After Year Of Recovery Britain’s top managed restaurant groups recorded 1% year-on-year growth in delivery and takeaway sales in December 2023, CGA by NIQ’s latest Hospitality at Home Tracker shows.

It is a seventh consecutive month of like-for-like growth and caps a year that saw restaurants revive deliveries and takeaways after a post-COVID decline. However, the 1% figure is unchanged from November and continues a slowdown towards the end of the year, from 6% and 4% in September and October. Growth has been generated by increases in menu prices rather than order volumes, which dropped year-on-year by 4% in December.

As was the case throughout 2023, direct-to-home sales were much stronger than takeaways. Deliveries achieved 6% growth in December, but takeaway and click-and-collect sales fell by 10% as more consumers migrat-

ed from collecting meals to delivery to the door.

Deliveries accounted for nearly two thirds (64%) of all restaurants’ orders in December, while takeaways were worth 36%. Combined, they attracted 14 pence in every pound spent with groups, while eat-in sales took 86 pence.

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA, said: “It was encouraging to see restaurant groups steadily recover their delivery and takeaway sales in 2023 after an extended post-COVID lull. However, growth has slowed to well below the rate of inflation, and profit margins on deliveries remain tight for many businesses. These challenges are likely to continue for some time, but as cost pressures ease and consumers recover their spending confidence we can be cautiously optimistic that sales will pick up as we move deeper into 2024.”

Josh Beats Stiff Competition to Become the New National Chef of Wales The new National Chef of Wales is 28-year-old Josh Morris, senior sous chef Palé Hall Hotel, Llandderfel, Bala.

meant that I just went into it blind. Having said that, I was very happy with my dishes.

The former Junior Chef of Wales finalists, who is originally from Porthcawl, edged out eight rivals from across Wales in a high quality final to win the coveted dragon trophy, presented by Minister for Rural Affairs Lesley Griffiths.

“I was going to enter the competition for the last two years but I wasn’t ready in 2022 after being out of the kitchen for so long due to the pandemic and then the final clashed with my girlfriend’s birthday last year.”

The presentation at the Welsh International Culinary Championships awards dinner this week after three days of hospitality and butchery skills competitions at the International Convention Centre Wales (ICC Wales), Newport, organised by the Culinary Association of Wales (CAW).

For winning the competition, Josh has earned an invitation to attend the Worldchefs Congress and Expo, which will be held at ICC Wales in May, 2026. He also received a set of engraved Friedr Dick competition knives and £250 of Churchill products.

“I didn’t expect that at all because the competition was so strong,” said an elated Josh, whose commis chef was Robin Evans, pastry chef at Palé Hall. “It means a lot to me because it puts my name out there a bit more.

“To be honest, I didn’t have the time for a lot of practice which

Runner-up was Harry Paynter-Roberts, sous chef at Carden Park Hotel and Spa, Chester, who won a silver medal.

“All the chefs did amazingly well in a high standard final,” said Colin Gray, CAW vice president and judging panel chairman. “We should also not forget the commis chefs because they competed as teams of two.”

How Can UK Hospitality Businesses Become More Sustainable?

6

Issue 197

CLH Digital

By Rob King, CEO and co-founder, Zedify (www.zedify.co.uk)

With over 220,000 hospitality businesses registered in the UK, the sector is the UK’s third largest employer.

However, it is also one of the biggest polluters because according to data from Big Hospitality, UK hospitality accounts for up to 15 percent of UK greenhouse gases.

And so quite rightly, the industry is under renewed pressure to engage in more sustainable business practices. And this is not just because it is the right thing to do but because consumers are demanding it. Our research with Unidays showed that over 80 percent of Gen Zers are prepared to pay more for sustainable goods and services, while Rebound research shows that 87 percent of consumers want a sustainable delivery option.

So in the face of economic uncertainty and challenging times for the sector, it pays to be more sustainable - for our planet, for our people and for our profits. So, what can UK hospitality businesses do to become more sustainable this year?

SUPPORT LOW-VOLUME RECYCLING STREAMS As new innovations in the circular economy develop, it is a good idea to start separating more of your waste - for example, coffee grounds, which can be used to create biofuel, as well as beauty and food products.

Due to space restrictions and hygiene, these materials need to be collected quite frequently but the benefits of separating this waste are drastically reduced if they’re collected by a van or HGV. Look for providers who offer low-carbon collections and consolidate the small volumes collected from you with those collected from other businesses, at local microhubs before the materials are collected in bulk for larger vehicles.

PACKAGING RETURNS

Work with suppliers and carriers to find the best low-carbon approach to dealing with reusable packaging returns.

In cities, developing efficient reverse logistics can have a huge impact on carbon, congestion and air quality.

Consider partnering with companies like Again which has developed the technology for food and drinks brands to make it easier to swap single use packaging for reusables.

NAVIGATE CLEAN AIR ZONES With more cities bringing in restrictions to prevent high polluting vehicles entering central zones, now is a good opportunity to review how regular bulk deliveries from suppliers are arriving at your venue.

Consider collaborating with other food and drink businesses to make use of micro-consolidation centres where suppliers can drop off in bulk and can fulfil smaller and more regular deliveries to your business. This is a smart way to influence the footprint of your supply chain and have a positive impact on local air quality.

ADDRESS THE LAST MILE Consider what happens once your products leave your kitchen or warehouse. How are they arriving at your customer’s doorstep? Many food and drink businesses are addressing food sourcing and sustainable waste management, investing in making their products and services more sustainable but this means they often forget this last step.

The last mile is a highly polluting part of the supply chain and with the huge rise in subscription based food businesses, direct to consumer goods from the likes of breweries and coffee roasteries, as well as a general rise in deliveries post pandemic, increased van journeys in our cities is having a big impact on air quality.

So consider more sustainable carbon saving delivery options, including cargo bikes, which slash carbon at the source, making any business model inherently more sustainable.

THE FUTURE By integrating these sustainable practices, hospitality businesses can not only reduce the environmental impact of their operations, but also appeal to increasingly environmentally conscious consumers who are prioritising businesses who not only have sustainability at their core, but who can prove the effectiveness of their environmental policies.

Fourth Annual Female Bartending Scholarship Launched Mixer and tonic producer Double Dutch, has launched its Female Bartending Scholarship Programme for the fourth consecutive year, as part of its ongoing commitment to foster upcoming female talent in the hospitality industry.

As a company led by women, Joyce and Raissa de Haas, the twin co-founders of Double Dutch, hold a special mission to celebrate women in the drinks and hospitality sector. Despite small progress being made, with women going from making up a mere 5% of CEO positions to just over 6%*, there is still a lot of work needed to overcome gender disparity in the industry. A recent Gender Pay Gap Report by Women in Hospitality, Travel & Leisure and PwC UK also showed a rise from 4.2% to 5.2%**, further cementing the need to create change and tackle underrepresentation in hospitality.

The UK Female Bartender Scholarship Programme is designed to empower aspiring female bartenders and mixologists in the UK. Open to women aged 18 and over, and for those already working in the industry or aspiring to enter bartending, the programme encompasses professional training and personalised mentoring.

The deadline for applications is February 16, 2024, with the final 12 scholars announced on International Women’s Day. Applicants who don’t make it onto the main programme will be invited to wider virtual sessions to benefit from the expertise of the trailblazers. Last year’s Double Dutch mentors included Anna Sebastian, founder of Celebrate Her, an initiative to showcase female bartenders and offer networking opportunities, Laura Willoughby, founder of Club Soda, a global movement committed to help people drink mindfully and live well, and Kelly Harrison, Head of Bars for New World Trading Company, an award winning gin producer.

The scholarship has proven its value and success, leaving a tangible impact on individuals in the industry,

with success stories emerging not only across the UK, but also internationally.

Cléa Iqbal secured a position at Salmon Guru in Dubai after completing last year’s programme, commenting: “Being a part of Double Dutch’s Female Bartending Scholarship was career changing. Being in a room of people on a similar journey to myself, looking to find their feet in this industry gave me a community. Hearing from industry experts that all started where we are gave me the push to pursue my dreams. I am now travelling the world and doing what I love, working in amazing bars and spreading the Double Dutch name!”

Another past scholar, Amy Warne, has since secured a position as Head Bar Coach at The Botanist in Lincoln. She commented: “The scholarship gave me a newfound confidence in my abilities as a bartender. Since the scholarship, I’ve grown in both my service and my knowledge within my job role.”

Raissa de Haas, co-founder of Double Dutch commented: “The hospitality industry poses unique challenges for women, especially with the noticeable gender gap in leadership roles. Our Female Bartending Scholarship Programme aims to provide more than just enhancing people’s skills but is a platform designed to really propel women further into their hospitality careers.

For 2024, we’ve increased the number of places on the programme to enable even more women in hospitality to unlock progression. Since launching the programme in 2021, we’ve helped talented women to reach new heights in their careers and we look forward to helping even more fantastic women bartending talent to grow in their professional journey.”

Applications are now open - https://doubledutchdrinks.com/pages/scholarship-application

Charity To Host Special Cake Sale On World Leprosy Day Staff at a Rutland hotel are choosing to raise vital funds for a local leprosy charity through a special national cake sale, called the ‘Big Tea Party’, on World Leprosy Day (January 28th) – with all donations going towards global efforts to eradicate the disease.

Rutland Hall Hotel, next to Rutland Water, will be hosting its own Big Tea Party on Monday, January 29th and Tuesday, January 30th in an effort to raise funds for the Leprosy Mission in Peterborough.

Guests and members of the local community are invited to visit the resort’s Blossoms restaurant and indulge in the delicious array of homemade cakes crafted by the resort hotel’s dessert chef, Claire Smallman. The cake selection will be available for two days only, so it’s an opportunity not to be missed.

Molly Tomlin, Sales & Marketing Executive at Rutland Hall Hotel, said: “We are delighted to be supporting the Leprosy Mission in their incredible fight to end the transmission of the disease globally. It is really inspiring to hear about the work they carry out across 28 countries; supporting people living with leprosy and working towards a world free of this preventable disease.”

Leprosy Mission is a global Christian organisation leading the fight against leprosy. They seek to bring about transformation, breaking the chains of leprosy and empowering people to attain healing, dignity and life in all its fullness. The charitable endeavour aligns with Rutland Hall’s commitment to making a positive impact on global health issues.

NTIA Says Government Must Cut VAT For All Businesses To Save The Night Time Economy From Collapse CLH Digital

The Night Time Economy, a crucial sector in the UK, is facing an urgent crisis and requires immediate support from the government. In the upcoming Spring Budget, we are calling for an inclusive VAT cut for all businesses within the night time economy and hospitality sectors.

A VAT cut is the most effective tax reduction measure to provide immediate relief and support to businesses across the night time economy and hospitality sectors. However, we must not unfairly discriminate against any businesses, as they did with wet lead businesses during the pandemic. We strongly urge the government to deliver a VAT cut which would include admission tickets, food, soft drinks and alcohol.

It is important to note that reducing VAT on alcohol does not mean these businesses will act irresponsibly. On the contrary, they are well-regulated and understand the importance of responsible alcohol service. The financial constraints faced by these businesses leave little room for excessive promotions or irresponsible practices. The Government is well aware of the stringent regulations already in place.

The night time economy is currently navigating through unparalleled challenges. Businesses are struggling to stay afloat due to soaring debt and the excessive cost of operating. Previous VAT cuts resulted in the exclusion and marginalisation of many businesses, hindering economic recovery. To avoid repeating these mistakes, the government must ensure that the proposed VAT cut for the night time economy is all-encompassing. This comprehensive approach is the only viable solution to support the entire sector.

Michael Kill CEO NTIA Says “A comprehensive and inclusive VAT cut is absolutely essential to prevent the

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collapse of our industry. As the CEO of NTIA, I have dedicated the past two weeks to engaging with businesses on a daily basis, actively listening to their challenges and concerns. It deeply saddens me to witness the devastating impact this crisis has had, with businesses closing down, individuals losing their life savings and stability, families enduring financial struggles, and many people experiencing mental health issues.”

“It is important to underscore that our industry is not flourishing as some may suggest. Rather, it is predominantly in crisis, with the majority of businesses barely able to survive. What is even more disheartening is that once again, the industry hangs on every word from the Government, leading up to the budget on the 6th March, as it may significantly impact thousands of peoples lives and financial stability.”

“The Government needs to clearly communicate its intentions and show some level of consideration for all business owners and employees who may face further challenges in the year ahead.”

The Night Time Economy is a significant contributor to the UK economy, offering employment opportunities, fostering creativity, and enriching our cultural landscape. Without immediate government intervention, we risk losing countless businesses, jobs, and the vibrancy that this sector brings.

We implore the government to act swiftly and acknowledge the critical situation faced by the night time economy. By implementing an all-encompassing VAT cut, including tickets, food, soft drinks, and alcohol, while maintaining responsible regulation, the government can provide a lifeline to businesses and safeguard the future of this vital sector.

New Border Checks Threaten Deceleration In Foodservice Price Inflation Despite the recent general downward trend, apprehensions are growing about a resurgence in inflation as a result of new border checks. The government is set to implement new paperwork requirements for EU businesses sending animal and plant products to the UK from the end of January, with physical inspections commencing in April.

There have been assurances that there will be no further postponements to these checks, leading to concerns among food importers about disruptions including import delays, port queues, empty supermarket shelves and an upswing in inflation that will particularly affect food prices.

Shaun Allen, Prestige Purchasing CEO, said: “There is a continued and pressing need for operators to remain alert to pricing within their supply chain. While prices continue to rise, the rates at which they are doing so are slowing currently, however, should the government’s planed

border changes come into force, we may begin to see the rate of inflation rise again. Good data and market insight is imperative to avoid missteps.”

James Ashurst, client director at CGA by NIQ, said: “December’s figures continued a welcome respite in inflation across foodservice in the second half of December.

Nevertheless, rates remain at exceptionally high levels, and the planned new border checks may put momentum back into inflation. There are some positive indicators for 2024, including growth in consumer confidence and drops in interest rates and energy bills, but these checks risk derailing the sector’s fragile recovery.”

The majority of Index categories maintained double-digit year-on-year inflation in December, and the Vegetables category recorded a rate above 20%, primarily driven by substantial increases in potato prices. Only one category, Oils & Fats, achieved deflation, with a 1.1% year-on-year decrease.

Over 500 UK Pubs Closed For Good In 2023 Equating To 6,000 Job Losses Says BBPA CLH Digital

A staggering 509 pubs closed their doors for good across the UK, according to new figures from the British Beer and Pub Association (BBPA). The closures were attributed to “Stubbornly high energy bills, some of the highest beer duty in Europe and no VAT relief has forced hundreds of our pubs to call last orders for the final time” said the BBPA The beer and pub industry currently supports 936,000 direct and indirect jobs and contributes in excess of £26.2 billion to the UK economy and generating £15.1bn in tax revenue.

The closure of 509 pubs equates to more than 6,000 job losses within the sector.

“When a community loses a pub, it does not just lose the building

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and jobs, it loses a cultural asset at the heart of the community that is impossible to replace,” said Emma McClarkin, chief executive of the BBPA. “In any local economy or community, pubs are an economic bellwether, and there is an obvious connection between the loss of pubs and the decline of local high streets.

“At the last Autumn Statement, the chancellor provided a number of measures to support the beer and pub sector. But now is the time to stop the rot, and at this Budget we need to set a path to secure the long-term sustainability for brewers and pubs with a cut to beer duty, a cap to the business rates multiplier, and a reduction to the VAT applied for hospitality venues.”

CMBC To “Retire” Burton-On-Trent Brewery Union Sets Carlsberg Marston’s Brewing Company (CMBC) has announced that it is to retire the four remaining union sets at Marston’s Burton-on-Trent brewery.

The company says the process is now longer viable because of a drop in cask volumes. Two of the sets will remain at the brewery as a piece of brewing heritage.

The sets have always been made using traditional wooden barrel fermentation, known as the Burton Union brewing system, and t dates back to the Victorian era.

Four casks currently used in Burton upon Trent to make Pedigree will be replaced with new metal containers.

The brewing company said it plans to preserve two of the old casks for brewing heritage purposes, but they will no longer be used to make beer.

“We take great pride in the quality of our brews, and by moving cask Pedigree to stainless steel fermenters we will be able to deliver consistent strong quality for our customers and consumers going forward,” said director of brewing, Emma Gilleland.

“We are committed to protecting the legacy of the union sets, both for the brewery and for Burton. We will invest in preserving two union sets which will remain at the brewery so they can continue to be part of its future as enduring, iconic symbols of British brewing.

CAMRA Chairman Nik Antona said: “It’s obviously hugely disappointing that CMBC has taken the decision to retire its iconic Burton Unions. It is arguably the last brewery in the world, and certainly in the UK, using this method** to brew beer and this decision will see a unique and historic part of Britain’s brewing heritage declared completely extinct.

“We’d urge CMBC to find some way to preserve these historic pieces of brewing equipment rather than simply scrap them, or make the Union Sets available to another brewery which might be interested in preserving this tradition.

“We do understand the need for breweries to remain efficient and ensure quality at a time when we are sadly seeing many closures. CAMRA is reassured that this news is tempered by the fact CMBC has invested a significant sum, worth several millions, in the site, which hopefully will secure continued brewing and support the cask ales which have long been brewed in Burtonon-Trent.”

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Scottish Hospitality Group Calls For More Government Support For Wider Sector beyond that we intend to take the brand and potentially other restaurants into London as well. We are researching suitable locations, and that includes the potential acquisition of other restaurant businesses with a view to converting sites into one of our existing brands if the opportunity is right.

ONE of Scotland’s largest independent hospitality groups has called on the government to provide wider support to the hospitality sector particularly with business rates and the reduction of hospitality VAT. The group, now recording sales above pre-pandemic levels is planning further growth south of the border after unveiling plans to open new restaurants in Newcastle and London.

The business has recovered strongly from the impact of the Covid-19 pandemic – during which it did not make a single member of staff redundant – and is now performing well above pre-pandemic levels of trade.

Mario Gizzi, co-founder of DRG, owners of brands including Di Maggio’s, Cafe Andaluz, and Amarone, has revealed the group is ‘actively looking’ at potential sites for a second Cafe Andaluz in Newcastle, three years after opening its successful Grey Street restaurant in the city in 2021. The group is also exploring locations for a first venue in the UK’s capital.

DRG opened a third Cafe Andaluz in Edinburgh in November last year, with the new Stockbridge venue proving a big hit in the neighbourhood.

Almost 20,000 people have already visited the restaurant since it opened, making it one of the brand’s most successful new openings to date.

The announcement comes hard on the heels of the group’s busiest December since 2019, with combined sales across the group’s 17 venues in Glasgow, Edinburgh, Aberdeen, and Newcastle up 10% on the previous year.

Gizzi, who founded DRG in Glasgow with his uncle Joe Conetta in 1985, said: “The reception to the Stockbridge Cafe Andaluz has been exceptional and is exactly why we chose that location. It’s another pillar in the progression of the business, and we have plans to grow the brand further.

“We have a strong portfolio of brands across a broad range of sectors and food types, and our plans are about growing what we have. We are actively looking at a site for a second Cafe Andaluz in Newcastle, and

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 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

However, whilst DRG has bounced back, Gizzi says others have not been so lucky, and the hospitality veteran, a vocal champion of the industry in Scotland, believes the Scottish and UK Governments must do more to support the sector – particularly on rates and VAT. He added: “Due to the way we run the business we had a strong balance sheet and were able to dig into reserves to look after our team. That wasn’t the case for everybody and help is needed.

“The current business rates system in Scotland is totally outdated and causes the licensed trade to lose 8.5% of turnover. Good operators are effectively penalised for their success by paying more for the same premises that poorer performing businesses would – that can’t be right. In England, hospitality firms receive relief on rates, and we’d like to see the Scottish Government take the same approach to help stimulate the industry, encourage new businesses to the country, and reward them for running businesses well.

“At a UK level, discounted VAT rate for hospitality would help. We’re a very labour-oriented business, and cost factors in the business are going up all the time through wage inflation and utilities costs. The industry has been battered. Hospitality businesses on the continent pay far less VAT, and we’d like to see a rate of around 8%. That would make a difference.”

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

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Strong Christmas Trading Has Driven LFL Sales Growth In The Year To Date Of +8.1% New Year’s Eve), like-for-like sales were up +9.6%.Justin Platt, CEO of Marston’s, commented:

Marston’s has said strong Christmas trading has driven 8.1% like-forlike sales growth in its year to date. All sales comparisons are compared to the same period in FY2023.

“I am pleased to report a strong trading performance with like-forlikes up 8.4% over the festive period. It has been an encouraging start to the year. This, together with an improving outlook in which inflationary headwinds are broadly abating, and the actions we are taking to operate more efficiently and rebuild margins, position Marston’s well for the year ahead.”

Total retail sales in the Group’s managed and franchised pubs for the 16-week period were +8.8% on last year. Both drink sales and food sales have been strong, demonstrating the resilience and appeal of our predominantly suburban pubs.

Like-for-like sales for the 16-week period to 20 January 2024 were +8.1%, reflecting strong trading over the festive period. Like-for-like sales in the first nine weeks of the 16-week period to 2 December 2023 were +7.4% as previously reported, with positive trading momentum continuing into the festive period. In the following seven weeks, like-for-like sales were +8.4%.

For the key festive days (Christmas Eve, Christmas Day, Boxing Day,

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

“I am delighted to have joined Marston’s and am excited about the opportunity ahead. This is a great business and, whilst still early days, I’ve been impressed by the dedication, talent and expertise of the team. I look forward to getting to know both the team, and the business, better over the weeks and months ahead and working together to build on the trading momentum to maximise the Group’s future potential.”

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.

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Comment by Luke Davis, CEO of Rockwater (https://rockwater.uk/)

The traditional concept of dining out is changing. Customers want more than just a place to indulge in delicious cuisine and enjoy a few drinks. People are looking to hospitality venues to find a more immersive experience that not only encompasses great food and beverages but also provides more diverse reasons, other than food and drink, to bring communities together.

People are investing in experiences and moments. Despite the cost-of-living crisis, people are continuing to eat out and that says a lot for what we’re craving as a society right now. We can expect to see more events and pop ups in restaurants and bars, to draw in customers and put hospitality venues back at the centre of the community.

During a time where health and wellness is taking centre stage, at Rockwater we have made it our mission to make wellness initiatives core to our hospitality offering and this is proving successful. During the day, people enjoy relaxing yoga, fitness classes, catch-ups over coffee, and inspiring spots

to work from, with high-quality dining from breakfast to evening from Michelin-trained chefs. At night, an elevated events programme, which feature intimate gigs from high-profile names such as Fatboy Slim and James Bay, moves the relaxed daytime vibe up a gear, creating inspirational social experiences for the Rockwater community.

The interest in healthy and mindful eating is also likely to continue into 2024, so it’s key for hospitality venues to offer a range of nutritious menu options. Customers are becoming more interested in how their buying choices can be kind to not just themselves but more importantly to the planet, and this has resulted in the rise of plant-based food.

If hospitality venues adapt to the evolving preferences of their customers, new standards will be set for memorable and enriching experiences – a win for both customers and the venue.

Dishwasher Temperature is Vital Step to Ensuring Commercial Health and Safety, But How Should You Monitor It? It is a legal obligation in the UK that businesses dealing in food must adhere to a Hazard Analysis and Critical Control Point (HACCP) food safety plan. The HACCP principles ensure safety from biological, chemical, and physical food safety hazards. A key area of this is ensuring tableware and kitchen equipment are cleaned to a specifically thorough level with hot water in sinks and dishwashers needing to reach a high enough temperature to kill bacteria and viruses and effectively clean dirty dishes.

The UK government recommends that dishwashers should meet a minimum of 55 °C during the wash cycle and a minimum of 82 °C during the rinse cycle. This is because at these temperatures it mitigates the chance of pathogens able to survive.

Electronic Temperature Instruments (ETI), a digital thermometer manufacturer and provider of temperature solutions, has spoken out about the issues surrounding single use temperature monitoring strip-loops.

Jason Webb, managing director at ETI states “These products often provide inaccurate readings while being, long term, the more expensive option as opposed to investing in a specific dishwasher temperature probe. Currently at this time, a dishwasher test strip costs around £1.77. If you test one dishwasher every day for a year, it amounts to £647.95. That’s over £600 businesses could be saving by choosing a more accurate and reusable dishwasher temperature probe.”

Jason is available to expand on these thoughts through non-commercial thought leadership. Offering advice to businesses on the safest and most cost-effective way for businesses to adhere to HACCP principles and plans.

Visit www.thermometer.co.uk for details.

Add A Memorable Finishing Touch With Mixologist’s Garden 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 something 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

New Laws Set To Ban “Drip Pricing” CLH Digital

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New laws to be introduced to ban unavoidable hidden fees to force businesses to be upfront with customers.

ing reviews check their veracity. This was another key ask from UKHospitality.

New legislation as part of the Digital Markets, Competition and Consumer Bill will make it illegal to reveal fixed mandatory, additional fees to customers later during the hotel booking process, however, additional choices presented to customers during a booking, such as adding breakfast to a hotel stay, have been excluded from an outright ban.

“Banning fake reviews is a positive step, given the significant reputation damage and financial impact they can have on businesses. It’s essential that deliberate fake reviews of businesses on third-party platforms are covered by this legislation and we look forward to working with the Government as these plans develop,” Kate Nicholls added.

Fake reviews, shop labelling and hidden fees that make shopping more difficult and expensive for consumers will also be targeted head on to clamp down on unfair trading practices.

Minister for Enterprise, Markets and Small Business Kevin Hollinrake said: From supermarket shelves to digital baskets – modern day shopping provides customers with more choice than ever before. But with that, comes the increased risk of confusion, scams and traps that can easily cost the public more than they had planned.

Following a consultation into consumer transparency and as part of the Digital Markets, Competition and Consumer Bill (DMCC), the Department for Business and Trade will officially add fake reviews to a list of banned business practices, outlaw dripped fees that are unavoidable for consumers and ensure that businesses provide clearer labelling for prices on supermarket shelves.

These measures will be legislated for as part of the DMCC Bill as it progresses through Parliament.

Sneaky hidden fees, or “dripped prices” that are unavoidable will be banned. Drip pricing occurs when consumers are shown an initial price for a good or service while additional fees are revealed (or “dripped”) later in the checkout process.

Research suggests it is widespread and occurs in more than half of providers in the entertainment (54 percent) and hospitality (56 percent) industry, and almost three quarters across transport and communication (72 percent) sectors.

Today’s announcement demonstrates the clear steps we’re taking as a government to ensure customers can compare purchases with ease, aren’t duped by fake reviews, and have the sting of hidden fees taken away.

Reviews were found to be used by 90% of consumers and contributed to the £224 billion spent in online retail markets in 2022, which is why this government is committed to ensuring that the information available online is accurate and fair.

Working with the Competition and Market’s Authority, new guidance will be created in the coming months to tackle fake reviews which will be added to the list of banned practices, with website hosts held accountable for reviews on their pages.

The Price Marking Order (PMO), a piece of Retained EU Law, will also be reformed now we have taken back control of our laws.

Every year, unavoidable fees cost consumers £2.2 billion, which is why these laws are being designed to ensure online shoppers have a clear idea of what they are spending upfront, to inform them as much as possible and as soon as possible before making purchases.

The PMO requires traders to display the final selling price and, where appropriate the final unit price (e.g., price per litre/kilogram) of products in a clear way. The EU’s PMO laws were last updated 20 years ago and no longer reflect modern shopping habits.

Kate Nicholls, Chief Executive of UKHospitality, said: “The vast majority of additional fees involved in hospitality bookings are optional and designed to offer customers ways to enhance their experience, such as adding breakfast to a hotel stay.

We will be working with stakeholders and businesses to create new, simpler and clearer guidance for pricing labels that works best for British businesses and improves the shopping experiences for UK customers. This is expected to be issued in the spring.

“We’re pleased the Government has taken on board our feedback and excluded optional extras from an outright ban. This means customers will still be able to upgrade and customise their hospitality experience as they see fit.”

Our proposed changes will ensure unit pricing is consistently applied, including to promotions and special offers, helping consumers compare products easily and identify what items represent the best value to them.

The legislation will also add fake reviews to a list of banned business practices and ensuring platforms host-

Small shops that are currently exempt from the PMO will continue to be exempt from those specific measures.

READ ALL THE LATEST NEWS THE HOSPITALITY SECTOR AT WWW.CATERERLICENSEE.COM

On Premise Sprits Sales Fall By 4.6%, But Some Categories Are Bucking The Trend 16

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CGA by NIQ’s research shows it was a challenging year for the spirits category in the On Premise in 2023—but there are still plenty of opportunities for growth.

consumers remain eager to trade up.

Here are eight trading insights to help suppliers and operators understand trends and revive sales in 2024.

Cream liqueurs was the only sub-category to achieve growth in 2023, with sales by value up 29.8%—largely because of the popularity of short serves like Baby Guinness. Cream liqueurs now account for 2.5% of all spirits sales.

1 SALES DOWN 4.6% CGA’s On Premise Measurement service shows spirits sales totalled £7,646m in 2023—down by 4.6% on 2022, which had been a particularly good year for the category. This is well below the 1.3% growth for total On Premise drinks sales last year.

2 SHARE LOST TO BEER AND SOFT DRINKS Some spirits sales have leaked away to other categories in the last 12 months—partly as a result of consumers seeking to save money or moderate their alcohol intake. Spirits had a 24.4% share of total sales in 2023, down by 1.5 percentage points. Meanwhile, beer’s share rose 1.3 percentage points to 42.9% and soft drinks’ slice by 0.2 percentage points to 14.7%.

3 RISING COSTS PUT SPENDING UNDER PRESSURE…

5 CREAM LIQUEURS IN GROWTH

6 VODKA STILL THE LARGEST CATEGORY With well over a quarter (28.9%) of all spirits sales last year, vodka remains the largest sub-category. But while its share rose by 0.3 percentage points, total sales were still down by 3.5%. Flavoured vodka sales grew 11.2%—a significantly better performance than the 5.0% drop in the non-flavoured segment.

7 MORE LOSSES FOR GIN Gin has had a tough run of sales in the last few years, and it lost another 0.9 percentage points of spirits share in 2023. In the reverse trend to vodka, non-flavoured gin stole 0.4 percentage points of share from flavoured varieties.

As the cost of living crisis continues, CGA’s Consumer Pulse research shows a quarter (26%) of consumers are now choosing spirits neat or with mixers less often than before—nearly three times as many as the number (9%) who are buying them more. Pressure on spending also means 24% are choosing cocktails less frequently.

8 EXTRA SHARE FOR SCOTCH, BRANDY AND RUM

4 … BUT PREMIUM CATEGORIES OUT-PERFORM

9 HIGH TEMPO OCCASIONS ARE DIVERSIFYING

While some consumers are watching their spending, others continue to seek more expensive spirits.

Premium brands increased their share of spirits sales by value by 1.7 percentage points to 27.4% in 2023, while the super-premium segment rose 0.3 percentage points to 8.3%. While standard spirits still take the majority (64.3%) of sales, their share dipped by 2 percentage points. This is a reminder that many loyal spirits

CGA’s Evolving High Tempo Occasion Report explores how consumers are shifting their late-night visits to earlier dayparts, such as ticketed events, bottomless brunches and pub and bar crawls. These occasions present new opportunities for spirits brands – but an understanding where and how to cater to these consumers during these shifting occasions will be crucial in driving spirits sales.

Categories taking some of gin’s share of spirits sales in 2023 included imported whisky and Scotch (both up 0.3 percentage points) and brandy (up 0.1 percentage points). Golden / dark and white rum rose 0.5 and 0.1 percentage points respectively.

Fundraising Tops £125k As Hospitality Leaders Prepare To Take On 400 Mile Cycle Across Kenya

This month, organisers of the epic charity bike ride Pedalling for Pubs, announced that total funds raised for this year’s challenge has breached £125k as cyclists step up both their training and fundraising efforts.

With only 2 months until the Pedalling for Pubs team hit the saddle, industry leaders embarking on the challenge are calling on further support from the sector to help meet the fundraising target of £250k, to aid two remarkable hospitality charities; the Licenced Trade Charity and Only a Pavement Away.

Led by Katy Moses, founder of leading research consultancy KAM, 30 riders from across the sector are getting into gear to take on the mammoth 400km cycle across rugged terrain in Kenya, from Nairobi to the Masai Mara between the 18th to the 21st of March.

This will be the third Pedalling for Pubs campaign, with the debut ride taking place in Jordan two years ago, and last year’s hugely successful journey across Sri Lanka, a campaign that raised over £300k and has been shortlisted at this year’s Restaurant Marketer & Innovator Awards, for Best Charity or Community Initiative.

Alongside KAM, supporting partners and sponsors include Punch Pubs, Greene King, Avani Solutions, Fleet Street, Lucky Saint and new partner Play it Green. Play It Green is a Net Zero support provider who will not only help to raise funds but are also measuring the carbon footprint of the Kenya trip and then rebalancing it by planting Mangroves in the coastal regions of the same country. Thanks to the combined efforts of the campaign sponsors, organisers and riders banging the fundraising drum in the lead up to March, an incredible total of £126,217.99 has been raised so far for the Licenced Trade Charity and Only a Pavement Away.

Ride founder, Katy Moses of KAM research agency said, “Now in its third year, we are really seeing the impact that fundraising from Pedalling for Pubs is having on these two great charities, enabling them to do even more incredible work to change lives.

Thank you to everyone who has already supported this year’s campaign, Kenya is going to be quite the

challenge but the industry support is making all the training in the cold and wet that little bit more bearable.”

Greg Mangham, founder and CEO of Only A Pavement Away said: “I want to extend my gratitude to all those who are taking part, and to all those who have donated; the funds Only A Pavement receives from this campaign really does allow us to give people a second chance at life. The fact that we are now on our third Pedalling for Pubs and there’s such momentum behind the initiative, it really is incredible, it just shows how amazing the hospitality industry are at rallying together to help others, year on year”.

Paula Smith, Head of Marketing at the Licensed Trade Charity added “I am so pleased the Licensed Trade Charity is part of Pedalling for Pubs again. It is no secret that our industry has faced a multitude of challenges over the past year and no doubt we will be presented with further difficulties down the line. However, the hospitality industry showing a united front and coming together in support of fellow colleagues and businesses really is so fantastic to see. Campaigns like this allow us to reach more people and make sure operators know that the Licensed Trade Charity is here to lean on for support. Thank you to all those riding in Kenya in March, and to all those helping to organise and sponsor this event – you are all amazing”.

Pedalling for Pubs has established itself as the flagship fundraising event for Only A Pavement Away and the Licensed Trade Charity, with the combined totals of Pedalling for Pubs and, sister ride Pedalling 2 Pubs, reaching an astounding £670k in the first 2 years since the challenge was founded. Funds raised have proven vital in both charities being able to help people entering, currently employed, or leaving the hospitality sector.

2024 will also see the return of Pedalling 2 Pubs for its second year, as riders take on 300km across North Devon this May. To find out more about the challenge or to donate, please follow this link: https://pedallingforpubs.org.uk/donate/

Award-Winning North Brewing Co Acquired Out of Administration Yorkshire-based North Brewing Co has been sold out of administration to the director of a fellow Leeds brewery, saving 78 staff jobs.

John Gyngell, co-founder of North said: “We are pleased to have found a solution for our team and the legacy of the North brand”.

North Brewing Company Limited, North Brewing Leisure and North Brewing Management Limited appointed Howard Smith and Rick Harrison of Interpath Advisory on 25 January 2024. Who immediately sold the business and its assets to Vertical Drinks Limited and Kirkstall Brewery Limited.

Steve Holt of Kirkstall Brewery added: “We’ve been friends and industry colleagues for almost 30 years, North is an iconic beer brand that had to continue. Together we’ll make sure that North will continue to make some of the best beer in the country.”

North Brewing Co will continue to be an independent brewery operating from its Springwell site and will be run by the existing management team. The new company will be known as Vertical Drinks Ltd T/A North.

It also trades through its own taprooms and bars and sells to pubs and bars across the country directly and via beer wholesalers.

The North Taproom in Birmingham is not included in the sale and is set to close with 15 redundancies.

Tom Swiers, head of food and drink at Interpath Advisory, said: "North Brewing Co is a renowned craft brewer that has forged an excellent reputation over the years for the quality and innovation of its beers.

The company had struggled with the rising cost of energy, labour, and raw materials.

"We are pleased to have completed this transaction which represents an exciting tie up of brilliant beer brands based here in Leeds.

The deal safeguards the future of the brewery in Leeds, as well as the North Taproom bars in Leeds and Manchester.

"The deal will allow the Group to move forward under new ownership and we wish the purchaser and the management team all the best for the future."

With Great Distress Comes Great Opportunity 18

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By Matthew Padian, Restructuring and Insolvency Partner at Stevens & Bolton LLP (www.stevens-bolton.com) Businesses are said to be facing a “perfect storm” – high interest rates, persistent inflation, and subdued consumer confidence.

Add to that the prospect of a rise in the National Minimum Wage from April this year, and it’s not a promising basis on which to start 2024.

But then those in the catering, hospitality and leisure space rarely look to the new year with excitement. The busy Christmas trading period is behind us, people are cosied up in front of the fire back at home and it can be tricky to tempt people out when the UK is being battered by Storms Isha and the like.

So, how might catering, leisure and hospitality businesses weather the next 12 months? And what strategies might they adopt to maximise the chance of a sunny outcome?

KEEP CALM AND CARRY ON I don’t mean do nothing. But I do mean focus on what you are good at – running successful businesses. It can be all too easy to get distracted by the minutia of supply chain contracts, reducing costs and potential restructurings. Sometimes clients come to us looking for a restructuring as the answer to their ills rather than as a means to an end.

Fundamentally successful businesses have a good product, a loyal client base and high-performing employees.

Look after those and the rest should (hopefully) follow.

BUT DON’T PUT YOUR HEAD IN THE SAND The above said, we have also seen clients who enjoy running the operational side of their business – be it producing top quality food or providing fantastic accommodation – but struggle to find the time or energy to deal with the less glamorous aspects – the book-keeping, the negotiation of key contracts, the recruitment and retention of staff. It can be easy to blame the difficult trading environment on the wider macro-economic situation but there are winners and losers out there and the winners will inevitably be running a tight ship. This quieter time of year can be a good time to get one’s house in order before the weather improves, customers get tired of lounging around at home and – hopefully – business gets busy again.

With a general election on the horizon later this year, businesses are unlikely to be able to rely upon government intervention to see them out of trouble – the days of Eat Out to Help Out and generous HMRC time to pay arrangements appear to be over. Proactive self-help with therefore be key.

CAUSE FOR OPTIMISM Amidst the January blues there have been some positive developments which should provide some encouragement. Household energy costs are said to be coming down. According to the latest Asda Income Tracker, household disposable income is at its highest in two years. Jeremy Hunt may offer some tax cuts over the coming months (although they are likely to be followed by tax increases of some kind after the next election).

And a cut in national insurance for employees has already come into effect from this January.

So, whilst there are some ongoing geopolitical concerns, including the Red Sea crisis and the ongoing war in

Ukraine impacting on supply chains, the worst might be behind us and this might be the year in which businesses change their focus from survival to turning their fortunes around.

Each business will face its own unique challenges but successful businesses invariably do a number of things, as outlined below.

SEEK PROFESSIONAL ADVICE SOONER RATHER THAN LATER Many will see external advisors as another unnecessary cost. However professional advisors are more likely to deliver value and enhance the prospects of rescuing a business and/or meeting creditor demands if brought on board before events take over.

CHALLENGE ADVISORS TO THINK OUTSIDE THE BOX There may not always be a single answer to a company’s financial woes. However, restructuring advisors now have several tools in their toolbox to implement a turnaround solution. Options include a restructuring plan that crams down certain creditors, a pre-pack that salvages a successful business from the ashes of a failing one, or a company voluntary arrangement or moratorium which buys a company time to implement a longerterm restructuring.

ADDRESS LOOMING CHALLENGES UPFRONT RATHER THAN AFTER THE EVENT Many businesses will need to refinance their bank loans this year and we have heard reports of some lenders “de-banking” customers in certain sectors. This can leave businesses short of financing solutions when they leave it too late to line up alternative funders.

MAINTAIN AN OPEN DIALOGUE WITH KEY STAKEHOLDERS Lenders for example are more likely to respond positively to a borrower’s financial troubles if they are informed about a potential covenant breach or amend and extend request directly rather than finding out about it only after defaults occur.

KEEP AN EYE OUT FOR NEW OPPORTUNITIES The insolvency statistics don’t lie and there will inevitably be some businesses who reach the end of the road this year. For those with an acquisitive mindset, this can be a chance to diversity into new markets or improve performance where organic growth has slowed.

AVOID THE EASY WAY OUT When one finds oneself in times of trouble the obvious “solution” might be to jump ship or close a business via a strike-off application to Companies House. Directors need to be very careful about going down this path – the Insolvency Service is becoming increasingly vigilant in pursuing those who abuse the strike off process to try and flee creditors. Directors who cheat the system face the prospect of disqualification.

Professional advisors are not immune to the challenges facing many businesses. Many will welcome an initial conversation around any of the above before formal instruction and this can be a good first step before embarking on the chosen path.

The Real Greek Launches Debut Site In Liverpool On Monday 29th January 2024, The Real Greek will launch a brand-new site in one of Europe’s leading retailers, Liverpool ONE, marking the restaurant group’s arrival to the city.

The opening is The Real Greek’s first launch of 2024, outlining the brand’s ever-growing popularity and continued desire to serve up contemporary Aegean dining experiences across the whole of the UK. Occupying a 3,900 sq ft unit on Paradise Street, the new 162cover site offers both indoor and 38 covers of outdoor seating, with plans to offer a delivery service with Deliveroo, Uber Eats and Just Eat in the coming months. The space will be fitted out in The Real Greek’s signature contemporary style, featuring white and blue accents throughout, and a range of Mediterranean-inspired art and photography.

As the first Greek restaurant in Liverpool ONE, the new site is set to become a popular and convenient destination for local shoppers, residents, and visitors to the area.

Liverpool ONE is one of Europe’s leading retail and entertainment destinations boasting over 170 stores, set in the heart of Liverpool City Centre and attracting over 22 million visitors per year.

This will be The Real Greek’s 26th site and following strong demand for authentic Greek cuisine, the group continues to expand its portfolio of restaurants around the country, with future openings already in the pipeline.

Sandro Spahiu, Managing Director at The Real Greek, added: “We have always been keen to expand to Liverpool, as it is renowned for its diverse and high-quality hospitality scene, so securing a home for our new restaurant right in the heart of Liverpool ONE is a hugely exciting announcement for us. We are thrilled to be making our debut in this vibrant city, and can’t wait to introduce our authentic Greek flavours to a brand-new audience.”

Rob Deacon, Asset Management Director at Grosvenor, commented: “The Real Greek is an excellent addition to Liverpool ONE’s diverse selection of F&B operators, offering yet another unique option for our visitors. Along with the fantastic brands to have committed to the destination this year, including Gravity MAX and Flight Club, The Real Greek’s debut is further compelling evidence of the sustained demand for Liverpool ONE among leading operators.”

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

Hospitality Venues Up To £110,000 Worse Off, As Pubs And Hotels Left Behind

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life consequences of the Scottish Government’s decisions.

New analysis by UKHospitality Scotland shows the extent to which hospitality businesses are being financially disadvantaged by a lack of support by the Scottish Government. The figures will be highlighted in an evidence session to the Economy Committee today.

“In the current climate, it is almost impossible to fathom a local pub landlord or hotel manager being able to find thousands of pounds to pay a bumper business rates bill in April. Many are struggling to keep the lights on as it is, in the face of extortionate rises in energy, food, drink and wages.

An average pub in Scotland will be £15,000 worse off than its equivalent in England, with a medium-sized hotel finding themselves £30,000 worse off. Larger businesses have been denied support worth up to £110,000, the payment cap.

“It is an active choice of the Scottish Government not to support these critical venues and leave them significantly worse off than their English counterparts, for the second year in a row.

In December, the Scottish Government chose not to introduce any form of business rates relief scheme for hospitality venues. This is in contrast to England, which extended its 75% business rates relief and resulted in millions of pounds being allocated to the Scottish Government.

According to The Fraser of Allander Institute at least 10,000 hospitality businesses are now operating without any financial assistance.

Leon Thompson, Executive Director of UKHospitality Scotland, said: “These figures clearly illustrate the real-

“Our pubs, restaurants, hotels and cafes, to name a few, are pillars of our communities. They’re where we go to meet friends and family, celebrate an occasion or for some much-needed relaxation.

“There is still time for the Scottish Government to put right their widely-criticised decision not to provide business rates support this year. As they finalise this year’s Budget, I would urge them to use the funds available to them and introduce a 75% business rates relief scheme.”

Oaknorth Completes £52m Loan To Beaverbrook 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.”

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, 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.

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.”

Joel Cadbury, co-founder of Beaverbook Holdings Limited, commented: “We are grateful to the team at

Trainee Managers Take Next Step In Their Careers At Crieff Hydro Family Of Hotels “Thankfully my mum Caroline – who is the Hotel Manager at Peebles Hydro and has worked there for over 30 years – encouraged me to get a job in the hotel’s restaurant, and I instantly fell in love with hospitality.

The next generation of Scottish hospitality leaders have taken a huge step forward in their careers, after successfully completing a top industry qualification.

Jasmine Ritchie, Shania Beaty, Georgia Williamson, Ellie Anderson, and Vianney Lemoine have secured permanent managerial roles within the Crieff Hydro Family of Hotels, after completing a qualification in Hospitality Supervision and Leadership at SCQF Level 7.

“I progressed on to become a food and beverage supervisor before moving across to reception, where I found my passion for working in front of house.”

The group were presented with their certificates by group CEO and chairman Stephen Leckie and director Fiona Leckie at a recent celebratory dinner held at Crieff Hydro.

The year-long programme saw Laura and four other trainee managers gain a range of skills and experience in each department of their hotels, as well as the opportunity to work at other venues within the portfolio, with a guaranteed managerial position at the end of it.

Stephen Leckie, CEO and chairman of Crieff Hydro Family of Hotels, said: “My sincere congratulations goes to Jasmine, Shania, Georgia, Ellie and Vianney as they take the next steps in their careers within the group.

Laura continued: “The course gave me a fantastic insight into every department within the hotel and helped me discover which areas I enjoyed working in the most. It also definitely helped having my mums guidance – she is without a

“Our teams continue to lead the way in nurturing new talent within Scotland’s hotel and hospitality industries, and our trainee managers programme is a real testament to that.

doubt my biggest role model.

“The advice and support we received from the leadership team throughout was utterly invaluable.

“I look forward to watching each of these individuals grow and continue to develop their skills and knowledge within their roles in the years to come.”

“Having the opportunity to get some one-on-one advice from Stephen and Fiona Leckie was amazing, and something which I’ll continue to treasure throughout my career in hospitality.

Laura Raeburn, who is currently front of house manager at Kingshouse Hotel in Glencoe, graduated from the programme in 2022 after being inspired by her mum to embark on a career in hospitality.

“I have been with the Crieff Hydro Family of Hotels for nearly seven years, and I’ve accumulated more qualifications working here than I left school with.

“When I finished high school, I didn’t really know what I wanted to do,” Laura said.

“I would recommend a career in hospitality to absolutely anyone – it’s equipped me with skills for life that I know I will carry with me forever.”

“University wasn’t an option, so I was stuck thinking: what’s next for me?

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Hertfordshire Publicans Honoured With Awards For Community Contribution 22

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The publicans of an historic Hertfordshire pub have been honoured with a prestigious award to celebrate more than 30 years’ service at the helm of the much-loved local.

Graham and Brenda Dovey of the Grade II listed Goat Inn in Codicote were presented with their long service award by the building’s owners, Star Pubs & Bars, in recognition of their contribution to the pub and the community during the last three decades. The award is the second received by the couple in recent months, having also been given a Community Pub of the Year award by North Hertfordshire Campaign for Real Ale. The Doveys took over The Goat Inn in 1992, transforming it from a rundown local into a great quality family friendly pub and the heart of village life. A hub of Codicote, The Goat Inn holds regular activities such as quizzes and cribbage to bring people together. It helps the village mark major events – from the World Cup to the Coronation – as well as local traditions like Codicote Village Day, and a harvest festival service in aid of the church’s maintenance fund. Whenever possible, the pub fundraises for good causes, raising more than

£20,000 for Hertfordshire charities, including the Isabel Hospice, since the Doveys took the helm.

Graham and Brenda fell into taking over The Goat Inn by chance. Having just sold a glass fibre business in 1990, the couple – who were keen pubgoers – decided to try their hand at running a pub in Kings Langley for a year. Recalls Graham: “While we were there a friend told us The Goat Inn was available, so we went to take a look. We fell in love with it, and the rest is history. We never thought we’d be here this long but we’re still having fun. We feel very lucky to have found The Goat Inn –- it’s the people who make a pub, and Codicote is a wonderfully friendly village.

Says Star Pubs & Bars’ area manager Dan Hayward: “It’s an enormous honour to present this award. The Goat Inn is a truly superb pub, and it’s all down to Graham and Brenda’s hard work and dedication over three decades. They are passionate about creating a great pub for the village to enjoy and contributing to local life in any way they can. There’s always a warm welcome at The Goat Inn, and there’s something for everyone.”

And Then There Were Eight – Dodo Pub Co. Brings ‘Airs & Graces’ To Cheltenham DODO PUB CO has announced the newest addition to its growing family with the takeover of The Sudeley Arms in Cheltenham.

Increasing its portfolio to eight, this will be the second site in the town for Dodo Pub Co. joining the much-loved Bottle of Sauce on Ambrose Street.

Following in the footsteps of the BOS, as its affectionately known, the Sudeley Arms will be renamed ‘Airs & Graces’; a nod to Cheltenham’s worldfamous races.

Co-founder Leo Johnson said: “We’ve been looking for an eighth site for a while and expanding in Cheltenham seemed like the natural choice for us.

We’ve always loved the vibe, and with this pub being a slightly different offering to its ‘sister pub’ – The Bottle of Sauce, we believe the ‘Airs & Graces’ will be a great addition to the neighbourhood and more broadly, the town itself’”.

Located on the corner of Prestbury Road and Portland Square, the ‘Airs & Graces’ will open its doors in late March 2024, with refurbishment works due to begin immediately. The Dodo Pub Co’s quirky, yet welcoming style will be recognisable but Air’s & Graces will differ slightly to its siblings in its food offering.

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 glutenfree options across its cider range, and Halal certification, Smashed Drinks is poised to redefine the concept of alcoholfree 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.

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.

CRAFTSMANSHIP AND INNOVATION:

CONCLUSION:

Smashed Drinks has quickly gained recognition as the fastestgrowing 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 alternative to traditional alcoholic beverages.

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.

HEALTH-CONSCIOUS OPTIONS:

See the advert on the facing page for details.

Protecting Your Licensed Premises From Insolvency 24

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By Sarah Taylor, licensing partner at Keystone Law (https://www.keystonelaw.com/)

Over the past year, news of insolvencies being at an all-time high has dominated the media. Data published by UHY Hacker Young shows the number of pub and bar insolvencies increased from 438 to 725 in 2023 with increased energy prices and inflation seeing many previously successful hospitality venues close their doors. Insolvency specialist Begbies Traynor has recently reported that higher interest rates are pushing an increasing number of companies into insolvency.

Premises licences are a valuable asset which can increase the value of a property. In many city centres, licences which permit late trading hours and those with favourable conditions are increasingly rare due to the presence of Cumulative Impact Zones which means there is a presumption that applications for new licences, or variations of existing licences, will be refused where representations are received.

AN INSOLVENCY EVENT

The Licensing Act 2003 which deals with the grant and preservation of premises licences, states that an ‘insolvency event’ shall result in the lapse of the premises licence. That lapse is immediate as soon as the insolvency event takes place. For example, if the company holding a premises licence enters administration, the premises licence lapses at the point in time where the appointment of administrators is approved. The business will generally continue to trade whilst in administration but unless the premises licence is transferred or an interim authority notice is applied for, the business will be trading without a valid premises licence and therefore an offence will be committed. Many operators and insolvency practitioners are unaware that an ‘insolvency event’ causes a premises licence to lapse immediately.

from residents with concerns regarding the potential for public nuisance or crime and disorder.

Following the ‘insolvency event’ there is a 28-day window within which to preserve the premises licence. This either requires the transfer to another active company or, as a temporary measure, the application for an interim authority notice.

Landlords of hospitality premises can find themselves particularly vulnerable if a tenant holds a licence, but the landlord is not kept informed of an insolvency event. Landlords can submit a ‘Notification of Interest’ to the Licensing Authority so that they are notified of any applications or changes made to the licence but there is no guarantee that the notification will be received in time, if at all, and these notifications do not notify any insolvency events. Landlords can register to receive notifications from Companies House regarding insolvency events for a particular company but, once again, there is no guarantee that any notification would be received in time. A useful solution for landlords is to apply for a ‘shadow licence’ which is effectively a premises licence which duplicates the terms of the licence held by the tenant but this licence is held by the landlord. This acts as a type of insurance policy to give greater protection than relying upon the tenant, the terms of any lease or other notifications systems.

Licences are not always held by companies, and it is still commonplace for an individual to hold a premises licence. The ‘insolvency event’ in the case of an individual would be being made bankrupt, entering into a trust deed for creditors or entering into an Individual Voluntary Arrangement (IVA). Licences also lapse upon the death of an individual licence holder or where the holder no longer possesses the capacity to hold the licence. The procedure for preserving the premises licence is the same a transfer must be made, or an interim authority notice must be applied for within 28 days of the insolvency event, loss of capacity or death.

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. Securing the grant of a new licence upon the same terms as the previous licence may not be easy or even possible. Often, for example, if residential accommodation is in close proximity, it is common for representations to be received

Insolvency is a time of uncertainty and stress both for individuals and business owners and it can be difficult to find the time to concentrate upon administrative tasks whilst trying to navigate other challenges.

Seeking advice from a specialist insolvency practitioner and a licensing specialist will ensure that steps can be taken to preserve any premises licence and avoid the consequences, and potentially significant costs, of a loss of trade and the requirement for an application for a new premises licence.

WHAT ABOUT LANDLORDS?

It is undoubtedly a difficult time for businesses in the hospitality industry. Business owners should consistently review the company’s financial statements and be prepared to take action if required. Being proactive in respect of the company’s financial health will help avoid disputes with any stakeholders involved, as well as the premises’ landlord.

Wetherspoon’s Trading Update Reveals 10% Rise in Like-for-Like Sales Pub group JD Wetherspoon’s has reported like-for-like sales 10.1% higher than the corresponding period a year ago for the 25 weeks to 21 January 2024.

The groups latest financial results show that bar sales rose by 11.8%, food by 7.9% and slot/fruit machines by 10.4%. Meanwhile, room sales increased by 3.1%.

Furthermore, like-for-like sales in the last 12 weeks were 11.1% higher than the same period a year ago, with total sales growing by 8.4% in the year to date.

The company currently has a trading estate of 814 pubs, opening two sites in the year to date, at London’s Heathrow airport and at London Euston railway station.

During the reporting period, five pubs were sold, and eight leasehold pubs have either been surrendered to the landlord or sublet. The disposals and surrenders resulted in a cash inflow of £3.8m.

Wetherspoon chairman Tim Martin said:“Wetherspoon, like the hospitality industry, has seen a consistent but slow recovery, following the pandemic.

“Although inflation is, in general, reducing, labour and energy costs are far higher than pre-pandemic.

“A main issue for the pub trade is that labour costs are around 30% of sales, compared to around 10% for supermarkets.

“The price of a pint in a supermarket is about £1, so a 10% increase in labour costs (which are around 10 pence per pint) necessitates a one pence increase in the selling price to cover costs.

“However, for pubs, the average selling price of a pint is around £4.50. The labour per pint is therefore around £1.35 (30% of £4.50), necessitating a 13.5 pence increase in the selling price to cover extra costs.

“The inevitable consequence is that increased labour costs raise the differential in prices between the hospitality industry and supermarkets.

the price disparity.

“In particular, pubs and restaurants pay 20% VAT in respect of food sales, whereas supermarkets pay almost nothing, a tax differential which is surely unfair.

“Notwithstanding these issues, Wetherspoon currently expects an outcome for the financial year in line with market expectations, and will provide further updates as the year progresses.”

Commenting on JD Wetherspoon’s trading update, Julie Palmer, partner at Begbies Traynor, said: “Today’s update is an impressive display of J D Wetherspoon’s ability to serve up success, as it outperforms the industry for the sixteenth consecutive month with remarkable double-digit growth after the pub group enjoyed a bumper festive period.

“At a time where households are feeling the pressure on their finances, the low-cost offering from the publican powerhouse clearly continues to be a real tonic for cash-strapped consumers in the midst of a cost-of-living crisis.

“With its outspoken Chairman Tim Martin bemoaning business rates, high energy and labour costs, as well as higher VAT versus supermarkets, all of which are plaguing the industry, Wetherspoon’s will face further pain as these costs pile on the pressure in the year ahead.

“Its focus on streamlining the estate and reducing net debt will position the iconic pub chain well to rise to the top of these challenges but it’s the smaller, independent pubs who struggle to drag customers away from the allure of cheap supermarket booze and absorb these costs that will suffer the most in 2024.

“This year, Wetherspoon’s will have to perfect the balancing act between maintaining the low prices that keep its loyal customer base coming back and mitigating the impact of these pressures on its margins.

“With over 800 pubs across the UK and Ireland, Wetherspoon’s has the scale to weather the storm, but it will need to mix the perfect cocktail if it’s going to continue to outperform as it has done for over a year.”

“At the same time, pubs pay far higher VAT and business rates than supermarkets, further exacerbating

READ ALL THE LATEST NEWS DAILY AT WWW.CATERERLICENSEE.COM

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Nick M a ckenzie , CE O of Greene King , sa id: “We are really pleased to be supporting the skills and employment pathway in Cardiff with UKHospitality, the Department for Work and Pensions and other hospitality employers.

The Wales skills and employment pathway for hospitality began in Cardiff this week, offering jobseekers career opportunities and a route back into work.

The Cardiff pilot, run jointly by UKHospitality and training provider Cambrian Training, is backed by the Department for Work and Pensions and will provide tailored training to jobseekers, with a view to starting a career in hospitality.

“Through collaboration, we’re able to create a programme that gives candidates a greater insight into our exciting industry and we look forward to creating opportunities for many to achieve a fulfilling career in hospitality.”

Brewhouse & Kitchen, Compass Cymru and Greene King are all supporting the pathway, taking place at the Principality Stadium, with job opportunities for successful participants.

Jody B ennett, People Director a t B rewhouse & Kitchen, sa id: “Brewhouse & Kitchen believe in empowering people through training and creating pathways to successful careers in hospitality.

Currently in its pilot stage, successful schemes have already taken place in London, Liverpool, Manchester and Coventry. The programme culminates in a guaranteed job interview for all participants.

S a ndra Kelly, S kills Director a t U KH ospita lity, sa id: “I’m delighted that we’ve been able to bring the pilot scheme to Cardiff. Our ambition with this scheme is to have it operating all across Britain and this is a crucial step in developing the scheme to achieve that goal.

“The pilot schemes in other cities in England have all been a great success so far, where they have provided jobseekers with fantastic job opportunities, and I’m confident we’ll see the same in Cardiff.”

Jo Churchill M P, M inister for E m ploym ent, sa id: “Latest figures show the hospitality industry is worth over £68 billion to the UK economy, employing over 1.6 million people alongside offering brilliant progression opportunities.

“I’m delighted to be working directly with UKHospitality on the pilot in Cardiff which will help kickstart careers, whilst giving Welsh businesses a recruitment boost. I look forward to meeting the next generation of hospitality leaders at their graduation ceremony next month.

“This pilot initiative is not just about jobs; it’s about unlocking the full potential of individuals and giving them the skills and confidence to join our great industry.”

Jane Byrd, Managing Director of Compass Cymru, part of the Compass Group UK & Ireland, said: “We are part of a barrierless industry where often people need no, or very few, qualifications to join. This puts us in a unique position to help offer opportunities for people to develop and thrive.

“This pilot can help people develop an exciting career in hospitality and it’s a great way for us to help attract people into our industry in Wales.”

F a ith O’B rien, M a na g ing Director of Ca m bria n Tra ining , sa id: “Cambrian Training is excited to introduce the Hospitality Skills Passport to Wales, as it combines effective collaboration with the Department for Work and Pensions, employers and training to equip candidates with the necessary skills and qualifications that meet employers’ requirements.

“Whilst offering real job opportunities, the Hospitality Skills Passport also focuses on supporting participants personal growth and career advancement.”

Wetherspoon Oldest Pub Up for Sale A popular London Wetherspoon pub the Rochester Castle in Stoke Newington High Street is set to go up for sale.

The pub, which is the oldest standing of the chain’s pubs, became a Wetherspoons in 1982, three years after the company was founded by Sir Tim Martin.

The decision to put the pub up for sale comes a year after the chain said it would seek potential buyers for 39 of its sites across the country.

Wetherspoon has confirmed the move and said the pub would continue to trade “as normal” until the sale.

A petition has been launched by the pub’s regulars, and states: “This is the OLDEST Wetherspoons in existence, having been a music venue hosting the likes of Ian Dury and Blockheads and Gary Numan prior to this. However, you may have noticed it is unlike any other Wetherspoons, with a friendly atmos-

phere where people are always happy to chat. It is very much ‘a local’.

It would be a devastating loss to the community and the many different walks of life that have passed through its doors over the years and continue to do so. People of all ages rely on this as an inexpensive meeting place, somewhere to stay warm, less lonely and meet new people. This really can’t be replicated in any other pub in the area.

The petition has already gathered more than 430 signatures as of Thursday January 25.

Wetherspoon spokesman Eddie Gershon said: “We understand that staff and customers will be disappointed with the decision however Wetherspoon does, on occasion, sell some of its pubs and this is the case here.”

Photo Credit to Ewan Munro – https://www.flickr.com/photos/55935853@N00/2585479142/in/photostream/

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/

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

Where To Start Caring For The Environment Upgrade Your Air Freshener System

To help achieve climate-neutral building stock by 2050 the care sector is being challenged to reduce operational energy use. By increasing the use of renewable energy supply and prioritising on-site renewable energy sources the hope it to reduce both harmful carbon emissions and operational costs.

There is no doubt that being more sustainable comes at a cost. Whether in the form of new build projects or the refurbishment of existing, yet ageing facilities, understanding the necessary capital investment, operational savings and payback periods is key to developing a workable sustainability strategy.

Because of ubiquitous need for hot water, from basins to baths and showers, catering and wash down, addressing how this resource is secured is one of the best ways of making active carbon savings today.

Addressing the efficiency of domestic hot water (DHW) systems - whether through the implementation of heat pumps, solar thermal, direct electric water heating or even simple modernisation of existing gas appliances - helps properties meet sustainability goals in a

practical and cost-effective manner. It also delivers improved year-round conditions for residents and staff, providing spaces better suited to delivering quality care.

For buildings already on gas and that rely on large amounts of DHW silent solar preheat is the preferable option. For new build properties, the expectation is for specification to default to a mixture of heat pumps and direct electric afterheat. New system approaches, including prefabricated packaged plant rooms, also provide for better use of the spaces that already exist, without the need to undertake expensive and disruptive building projects. This is especially valid as demands for larger accommodation space comes at a premium.

Adveco can help achieve emission reduction targets.

With more than 50 years of specialised expertise in designing, supplying, and servicing hot water systems for residential healthcare, Adveco is the single resource you need for independent expert technical guidance on choosing pre-sized or bespoke sustainable applications today to get you on the right path towards net zero operation. www.adveco.co or 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 See the advert on page 9.

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

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. 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.

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

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

FRNHZ Linen 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.

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.

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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Issue 197

CLH Digital

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

CLH Digital

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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 197

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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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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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 197

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Stand Out With Your Own Unique Range of Spirits Renais - Cultivated in France, Distilled in England Local spirits producers G&Tea have been working their magic for both local and national brands with the recent addition of contract distilling to their own existing range of Gins, Rums and Vodkas.

“It seemed a natural progression in our growth to be able to use what we have learnt along with our signature label style and create incredible spirits for incredible places, giving them a unique product to offer their customers” Working closely with local attractions and venues G&Tea have created spirits for Lands End, Bodmin Jail, multi award winning local restaurant Restormel Kitchen in Lostwithiel, iconic pubs like The Three Pilchards in Polperro and have recently taken their skills nationally. Working along side The National Gallery in London, G&Tea have created a Rum, Gin and Vodka featuring iconic works of art “within” the bottles, including works by Turner,

Holbein and Van Gogh.

“It was such an honour to work with such worldrenowned art works and to create spirits that capture the passion behind the artwork, a big responsibility for us and nearly a year in development but we are so proud of the finished spirits which are on sale right now in the various outlets within the Gallery” Said MD Chris Robinson-Brown

Luxury gin brand Renais, founded

by Alex and Emma Watson, promises to bring an elegant taste of Northern France’s wine region to the UK. Renais has a contemporary palate, bright tasting notes of minerality, fresh citrus, white grape, garden herbs, juniper and flowers.

Distinctive and luxurious, it has been inspired by the people, produce and provenance of two iconic regions within Northern France.

“We are planning some exciting tasting experiences with Bodmin Jail and The National Gallery for 2024, truly unique experiences and so keep an eye on social media for further details”

Renais is a bold and vibrant gin, with an incredible story and flavour profile, combining both modernity and heritage in a beautiful bottle.

Designed to be enjoyed both neat, and in stirred-down classic cocktails such as the martini, long and refreshing cocktails like a spritz or in a classic G+T. Renais has a collection of suggested serves, including The Emma, Bees Knees and Terroir Martini.

IF you would like your own unique spirits visit the G&Tea team at stand H44 at ExpoWest this March at the Wadebridge Showground.

The Spirit has been created through grapes salvaged from the wine making process, pressed Grand Cru grapes, local terroir, and a selection of natural botanicals. Renais is a product of two generations of the

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

Watson family, where Alex and Emma spent the summers of their childhood at their family’s vineyard, Domaine Watson, which their Father has operated for over 30 years. Following their family passion for winemaking, and Alex’s history of working for over a decade in the drinks industry, they founded Renais gin.

When creating Renais, Alex and Emma wanted to ensure the spirit was as sustainable as possible. Their unique production process begins with sourcing and distilling upcycled French pressed wine grape skins and lees, including some sourced from Domaine Watson, which are by-products of the distilling process. Renais is distilled in small batches, and combined with Kimmeridgian stone maceration which the region is famed for. The liquid is elevated with hand-picked pressed organic grapes, sourced from Northern France’s finest Grand Cru vineyards and other all natural botanicals including linden flowers, cubeb berries and acacia honey.

See the advert on this page for details.

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 197

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 197

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 Kitting out your business with tools that support your staff and satisfy your customers improves the flow of your venue. SumUp has launched an all-in-one setup for quick-service businesses that transforms how these businesses operate. The quick-service package includes a range of solutions for coffee counters, takeaways and everything in between, with huge 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%.

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.

Talk to the SumUp team +44 20 3936 1981 sumup.co.uk/qsr See the advert on the facing page for details.

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Issue 197

CLH Digital

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

CLH Digital

Issue 197

49

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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Issue 197

CLH Digital

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 197

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 197

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 197

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Issue 197

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 197

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 12 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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Issue 197

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

CLH Digital

Issue 197

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Issue 197

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